StephanieInNc Recipe Reviews (Pg. 1) - Allrecipes.com (10841920)

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StephanieInNc

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Maria's Pepper Steak

Reviewed: May 27, 2011
My boys loved this! My 9-year-old son said it was the best thing he's ever had. I did use round steaks because that is what I usually use for pepper steak and marinated the beef for about an hour, stir-fried the veggies separately, then drained and stir-fried the beef in two batches, simmered in the sauce for about 30 minutes, thickened the sauce with cornstarch/water and added the veggies back.
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3 users found this review helpful

Commander's Monday Red Beans and Rice

Reviewed: Feb. 9, 2011
Easy, not too salty, cheap. Good with hot sauce. The boys are not real fans, however.
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Feb. 6, 2008
Halved the recipe to make 8 hot dog buns. I got busy and distracted while these were rising, so I ended up letting them rise for one hour, punching down and letting rise for another hour before shaping them into buns. The flavor was very good and made regular hot dogs taste like a treat. I'll never buy buns again!
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Best Brownies

Reviewed: Jan. 31, 2008
These are awesome chewy, fudgy brownies. I doubled the recipe and baked in a 9 x 13 baking dish; didn't even bother with the topping because I didn't have the ingredients, but I did add about 1 cup of semi-sweet chocolate chips. I made them for my younger son's birthday and my older son has requested them for his birthday as well. This time I might have to triple the recipe so that I actually get to eat one!
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Pepperoni Bread

Reviewed: Jan. 19, 2008
My 6-year old loves pepperoni pizza, so I made this as a pre-birthday treat. I make my own pizza dough and had some leftover, so I used it instead of the frozen bread dough. Here's a tip to help avoid excess grease (especially if you are a pepperoni purist like me and won't use turkey pepperoni) - lay pepperoni out on a double layer of paper towels and microwave for 15 - 20 seconds, then cover with 2 more paper towels and blot. I do this when I make pizza and had very little grease when I baked my bread. Brushed with olive oil and sprinkled with a little garlic powder and kosher salt before baking. Great appetizer - I'll be making this for Super Bowl.
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Beaker's Vegetable Barley Soup

Reviewed: Jan. 19, 2008
I made this in the crock pot on a snowy day (which doesn't happen a whole lot around here). I used my own chicken stock since I didn't have any vegetable stock and also had to substitute dried white (navy) beans since I didn't have any garbanzos, but other than that followed the recipe exactly. It was delicious and very hearty. I served with homemade rolls, and my 8-year-old son almost licked his soup mug clean. I did follow the advice of a few others and added the zucchini toward the end of the cooking time. Great meatless meal for a cold snowy day!
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Chinese Chicken Fried Rice II

Reviewed: Dec. 4, 2007
Here's what's great about this recipe - versatility. The kids don't like celery in their fried rice, but the husband and I do. So I fixed the kids' supper, and then mine. Then when the husband got home from selling Christmas trees, I fixed his - he didn't have to eat a reheated supper! Eggrolls keep warm in a toaster oven. Great recipe!
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Marinated Pretzels

Reviewed: Nov. 21, 2007
These are addictive - I'm making them to put in my Christmas baskets.
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Pork Tenderloin in Bourbon

Reviewed: Nov. 19, 2007
There wasn't any left! Didn't have bourbon, so I substituted whiskey and it worked out fine.
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Homesteader Cornbread

Reviewed: Nov. 19, 2007
My southern husband says this is the best cornbread he has ever had!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 7, 2007
This recipe ROCKS! Until I found this recipe I had only cooked a whole chicken either in the crock pot or roasted at high heat (causing the house to fill with smoke). I have made this chicken twice now and both times it turned out beautiful, juicy and delicious. Wouldn't change a thing - thank you, thank you, thank you!
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Beef Egg Rolls

Reviewed: Dec. 6, 2006
Like with meatballs, putting these in the freezer for a few minutes before deep-frying makes handling a little easier. Also, I only used 2 tablespoons filling for each eggroll. Great recipe!
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