Three-Two Recipe Reviews (Pg. 1) - Allrecipes.com (10691223)

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Brandied Pepper Steak

Reviewed: Jan. 7, 2011
It bugs me when people change ten things and then rate a recipe 5 stars. That said, I changed a bunch of stuff and am rating this 5 stars! That's because the the technique outlined here would produce great results regardless of the changes I made. I didn't have any of the fresh herbs, so I left them out (didn't want to attempt with dry herbs as I think they would just burn). ALso I had no veal demi glace (shocker) so I used plain old beef broth. Otherwise followed recipe, and it was nearly as amazing as the fancy restaurant dish that made me want to try this. One major tip though, unless you have high ceilings and a good metal range hood, take the pan outside to add the brandy/ignite. I was really glad I did when I saw the 8 foot flames shoot up! The sauce comes out a little salty, but soooo good, and the restaurant's version was salty too, so I think that is how it should be.
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Washabinaros Chili

Reviewed: Feb. 5, 2009
I have won several chili cookoffs with this little gem. I stick to the recipe mostly, but I do usually omit the habaneros and sometimes substitue a can or two of great northern white beans for the kidney beans just because I find them more tender. I used a smoked porter for the beer the first time but lately have just been using a standard red ale with a drop of liquid smoke mixed in. I find the flavor to be almost identical. Also I don't saute' the peppers, I just puree them and mix it in. I have yet to meet anyone who does not love this chili.
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2 users found this review helpful

Bread Machine Pizza Dough

Reviewed: Feb. 5, 2009
This has been my go to dough recipe for years now. I double the recipe to make two 16" pizzas. I use a pizza screen as I find it makes the crust crispier on the bottom. I also use this dough for calzone and runzas (it's a midwest thing). It's really easy to work with, even without flouring down the counter. I roll out to about a 10" circle, let it rest a few minutes, then roll out to 16" x 1/4" thick, no worries. I make pizza about 3-4 times a month with this recipe and never have any trouble at all. So easy!
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Alfredo Sauce

Reviewed: Feb. 5, 2009
Very rich and tasty. Not something to eat every day, but about once a year I have to have this.
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Tomato Soup I

Reviewed: Feb. 5, 2009
Truely great flavor and puts the stuff in a can to shame. Pair this with a grilled cheese or two and you have the ultimate comfort food. Thanks!
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Baked Potato Soup

Reviewed: Feb. 5, 2009
Great soup. I left out the hot sauce because my fam is not into that, but otherwise great.
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Broccoli Cheese Soup

Reviewed: Feb. 5, 2009
My fanily loved this, even my wife who is very picky about her soup. I made about half the recipe and still had plenty as a side dish for four with a sandwich. I used frozen broccoli florets that I thawed under hot water and chopped roughly. Really good soup and very easy to do. Definately a keeper for years to come.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jan. 22, 2009
Great sauce. This has been my go-to sauce recipe for a year now and will continue to be. I make a double batch and bottle it. Very tangy and sweet and better than any thing you can buy!
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Marinated Pork Tenderloin

Reviewed: Jan. 22, 2009
Pretty good. I'd make it again.
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Peppy's Pita Bread

Reviewed: Jun. 24, 2008
Awesome Pita recipe. Works great every time. Sometimes I form the entire batch into one big round, cook it at 500 until it puffs up, then take it out of the oven, cover with a wet kitchen towel to soften it a little, then use it as a pizza crust.
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Buttery Soft Pretzels

Reviewed: Jun. 24, 2008
Very good. The soda wash really gives it that pretzel taste!
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Chipotle Crusted Pork Tenderloin

Reviewed: Jun. 24, 2008
Very easy and tasty recipe. I followed the recipe exactly. There was absolutely no heat to it, which I appreciated. It sounds like the heat level could have a lot to do with the brand of chipotle seasoning you use. Mine is made by Mesa Rose, which is available at a certain widely known health food chain with the initials WF. Rubbed the tenderloin down and immediately threw it on the rotisserie. Perfect!!
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