GSteeves Recipe Reviews (Pg. 1) - Allrecipes.com (10803363)

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French Dip Sandwiches

Reviewed: Feb. 17, 2012
DELICIOUS! I have made this several times and its always a hit. I use fresh baguette, slice in half, lightly toast, add provolone and melt, add the beef, top with carmalized onions then spread a mixture of mayo and bbq sauce (or horseradish) on top side of baguette....DELICIOUS!!!...and SOOO easy
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2 users found this review helpful

Tia and David's Deep Fried Tortellini

Reviewed: Sep. 26, 2007
These were a huge hit at a recent party. Everyone loved them. I agree with the posters that said you need extra crumbs/eggs. I doubled (at least) the recipe for crumbs and egg dip. They are a bit of work, but WELL worth it. I used a spaghetti sauce, ranch dressing and hot sauce as dipping. Highly recommend the ranch....really good.
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19 users found this review helpful

Beef and Bean Chimichangas

Reviewed: Jan. 11, 2007
Great recipe...simple and inexpensive to make. I love the idea they are baked and not deep fried to save on fat intake. Took them to a Mexican theme party and they were gone in no time. I always serve with salsa, sour cream and guacamole
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1 user found this review helpful

Deep Fried Jalapeno Slices

Reviewed: Jan. 11, 2007
Sooooo good and easy to make. I try to remove a lot of the seeds first to make them less hot depending on where I'm taking them, but everyone loves them. I serve with a warm cheese sauce...also good with sour cream.
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1 user found this review helpful

Greek Feta And Olive Spread

Reviewed: Jan. 11, 2007
This spread is sooo good and easy, easy, easy. I always add more garlic to taste and eyeball the amount of olive oil to make a softer "paste". Serve it with toasted baguette. One of the most requested recipes I have.
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4 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 18, 2006
I have tried a few artichoke dips and this is the BEST one I've had. Most call for mayo and this one uses the alfredo sauce which I love. It freezes very well so I always have one on hand for unexpected company.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Oct. 18, 2006
These shrimp are amazing and I am asked to make them for many functions....they're always gone at the end of the night. I recommend refrigerating them for about 15-20min after battering and before frying...this helps the batter stick. I also cook large batches at once and freeze them. Simply heat from frozen at 350 for about 20min (give or take)....and they're still delicious! I also serve with a marmalade/curry dip sauce. It's a mixture of ranch dressing, orange marmalade, curry and hot sauce...DELICIOUS!
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12 users found this review helpful

 
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