Bill721 Recipe Reviews (Pg. 1) - Allrecipes.com (10688294)

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Chris' Bay Area Burger

Reviewed: Jul. 12, 2010
Really good burger! I loved the Basil, really different in a good way and I love garlic in everything so of course that was great too. I agree that the salt was a little overkill and will probably cut it in half next time but otherwise, two thumbs up! I just made these a second time with two changes. First I used ground chuck rather than ground beef. Second, I used 1/2 tsp of Accent instead of the salt. These changes bumped this burger from four stars to five!
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Country Style Fried Potatoes

Reviewed: Mar. 13, 2010
Very simple recipe and they turned out great! The only thing I changed was to add diced onion. This really took no longer than preparing frozen potatoes and is much, much better!
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Shane's Cheesecake (modified Chantal's)

Reviewed: Feb. 28, 2009
Perfect!
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Bacon Wrapped Hamburgers

Reviewed: Jan. 1, 2009
Great recipe! I was planning on grilling some burgers and decided to cruise allrecipes.com for some new ideas. Glad I came across this one as I happened to have all the ingredients on hand. I melted some freshly shredded cheddar on top of the finished burgers and they turned out great! The bacon really adds to the flavor much more than topping an already cooked burger with it. I'll definitely do this again.
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Meatballs (Mueller's Recipe)

Reviewed: Aug. 24, 2008
Good Stuff!
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Hamburger Beef Jerky

Reviewed: Aug. 24, 2008
Not terrible but not great. Average, too much trouble...
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Homemade Crispy Seasoned French Fries

Reviewed: Jun. 21, 2008
Really good fries!
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Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Jun. 21, 2008
This is a really good recipe! I only changed two things. One, I used sirloin fillets and two, I used ginger powder (1/8 tsp) instead of fresh ginger as I couldn't find any. I pretty much always use steak sauce but I just didn't want to after one bite of this steak! I will definitely make this again.
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Easy Frozen Margaritas

Reviewed: May 27, 2008
Very good frozen margarita! Just made a pitcher and I'm on my third glass now. You know, I've always used cheaper Triple Sec but now I know why people say Cointreau is the best! Nothing but delicious on an 85 degree day! Thanks for sharing this recipe!
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Three Cheese Manicotti II

Reviewed: May 7, 2008
This was the first manicotti I ever tried, much less made. I'm not a big ricotta fan but this turned out really good. For the pasta sauce, I made the "Best Marinara Sauce Yet" also from allrecipes.com. I followed the recipe exactly as far as ingredients but I took the advice of others here (I love simple!) and put the cheese mixture in a gallon freezer bag, cut the corner and stuffed the uncooked manicotti quite easily and with no mess! I then added a cup of water to the marinara, put everything in the baking dish as directed and cooked the manicotti in the oven for an hour. Worked perfectly, little mess and easy for a baking newbie! I will make this again!
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Best Marinara Sauce Yet

Reviewed: May 7, 2008
I stuck to the recipe - only substituting 4 tsp of dried parsley for the 4 tbsp of fresh parsley. The is a great marinara! Next time I may add a little brown sugar and use a little less olive oil but it was great as is. I will be making this again!
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Chantal's New York Cheesecake

Reviewed: Apr. 26, 2008
First, let me say I am a newbie at baking anything. Actually, this is the first cake I've ever baked. I went out and bought a spring form pan just for this! I followed the recipe exactly to make the filling. The only changes I made were to use the graham cracker/butter/cinnamon/sugar crust (good call!) and I set the oven at 325 using a water bath. I did bake the crust alone for 10 minutes while mixing the batter. Let me just say wow! There was no browning at all, no cracking at all and it came out creamy and delicious! The taste was truly great. I can honestly say this is restaurant quality (better than most restaurants) cheesecake! The only problems I had were 1. I made a pretty big mess - I am a newbie to this! and 2. it was difficult to get the crust to peacefully separate from the bottom of the pan - I think this was exacerbated by the little lip around the pan. Therefore I couldn't transfer it to a serving plate as planned. I had to cut it in the pan bottom and then I could get a nice piece, crust and all. I think next time I'll try using a 9" parchment round paper in the bottom to help with this. Edit: Last time I flipped the bottom of the pan to get rid of the lip (like I said, I'm learning) and did use parchment paper. It was a piece of cake (pun intended) to remove from the pan this time!
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KAHLUA MILKSHAKE

Reviewed: Apr. 19, 2008
Add a shot of creme de cacao for a bit of choco kick! Also - must add some ice. Use a cube for every scoop. Makes the shake thicker!
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Beer Batter

Reviewed: Mar. 3, 2008
I've used this batter on chicken fillets and chicken tenders. Turned out great both times. I used 1 cup of beer and left everything else alone. Next time I may try to spice it up a bit.
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Homemade Frosty Paws (for Rocky)

Reviewed: Jan. 6, 2008
Rocky loves it!
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Displaying results 1-20 (of 34) reviews
 
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