cindi Recipe Reviews (Pg. 1) - Allrecipes.com (10499795)

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One-For-All Marinated Beef

Reviewed: Jun. 19, 2009
For those saying the kind of steak is too tough, remember to marinate it as long as you can. The acid in the juice is what helps to tenderize it. Also, be sure to let the steak sit for 10 minutes or so after pulling it off the fire, and the biggest requirement of all is to slice it as thinly as humany possible across the grain. My kids love this, too. Every time I take it to a gathering or make it for others, I laugh as I hear the men tell their wives, "You've GOT to find out what she did to that! This is incredible." It's sooooo easy. I am tempted to do like the old Rice Krispy Treat commercial and throw flour in my face and wilt and pretend that it is the result of many hours of hard labor. :-P I make up the marinade and then put in either flank steak or skirt steak (which is often cheaper) in freezer bags and freeze it in the marinade. Then, I just pull it out and it's all ready to go. The longer the marinating time, the better!
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Pretzel Turtles

Reviewed: Dec. 24, 2008
I can never make enough of these. My only suggestion is to lower the heat of your oven to 250, and then the four minutes is perfect timing. Also, if you live in a humid place like Florida, the pretzel will go stale very quickly so you need to get them packed up immediately. These are sooo yummy that it's a crime!
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Spaghetti Squash I

Reviewed: Oct. 27, 2008
This is very different. I am not sure what I was expecting, but it was good, and my husband liked it which really surprised me. I added fresh spinach and a red pepper and some pork sausage to make it a one-dish meal, and it was a hit. Thanks!
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Soy Sauce Substitute

Reviewed: Oct. 27, 2008
A solid option for soy sauce. I used it in a pinch when I needed it for a recipe RIGHT NOW. This is way less salty than the store bought stuff.
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Garlic-Lime Chicken

Reviewed: Oct. 27, 2008
This is a great, simple recipe. It is wonderful on a George Foreman grill, and the leftovers make some simple, tasty fajitas the next day. I made this for my friends in Idaho when we went to visit them, and their 14-year-old son couldn't get enough of them. Just be careful not to over-marinate it.
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