Tim Grair Recipe Reviews (Pg. 1) - Allrecipes.com (10684851)

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Chipotle Lemon Bars

Reviewed: Aug. 30, 2008
The crust is enough for two 9" pans so I doubled the rest of the recipe. The only substitution I made was mango for the apricot preserves. That's a really nice touch, and the custard is good. However, the chipotle is overpowering. I LIKE chipotle and was tempted to add more after reading the other reviews but didn't for a first try. Very harsh tasting. I'll save the crust (but halve it) and I'll save the custard (but tweak it). I have tons of leftovers and that never happens with my crowd.
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5 users found this review helpful

Across the Border Tequila Shrimp

Reviewed: May 24, 2008
Yo! Awesome! Simple! Made this for my boy tonight. No leftovers. Going into the dinner party file.
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1 user found this review helpful

Slow Cooker Italian Beef

Reviewed: Jan. 3, 2008
I made this on the cooktop instead of a slow cooker with sliced Angus roast beef from the deli. It was surprisingly like the Chicago style Italian beef I grew up with. Now if I could only find the right rolls it would be perfect! (Oh, it was also very easy.)
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Mexican Chocolate Cake

Reviewed: Dec. 5, 2007
Oh my G*d yes! A few changes though: I used pineapple/orange juice instead of the milk and added about 1 tsp. chipotle chili powder. Butter not margarine. Also 1/4 cup tequila as part of the water. I used the coffee/cinnamon frosting others recommended but with espresso powder. I had people on low carb diets begging for pieces to take home. This is a keeper--I sent this recipe to my mom.
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28 users found this review helpful

Chocolate Pound Cake III

Reviewed: Nov. 4, 2007
Wonderful dense cake. Very filling. I used coffee liqueur and a little bit of tequila in place of the coffee. Wonderful. Definitely try to let the cake sit for at least a day before eating. Doesn't really need any kind of topping but powdered sugar looks nice. Also good days later microwaved with a little ganache or chocolate syrup.
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3 users found this review helpful

Beer Batter

Reviewed: Nov. 4, 2007
The batter seemed too thin so I followed another reviewers advice and dredged walleye in flour before the batter. It turned out perfect. Nice light crispy coating. I fried two pieces at a time and kept them in a warming drawer as they finished. A 200 degree oven would do the same.
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92 users found this review helpful

 
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