Grandpa Rick Recipe Reviews (Pg. 1) - Allrecipes.com (10874416)

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Boilermaker Tailgate Chili

Reviewed: Nov. 2, 2014
I have been making this chili for a few years now - it's become our number one go to chili. I like that it makes a ton so I can freeze some for later consumption.
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Rich and Simple French Onion Soup

Reviewed: Nov. 23, 2009
This is a very good soup, and easy to make. I made some changes though, as suggested by others. I cut the butter in half, omitted the oil, caramelized the onions (4 onions took about 1 hr), used beef stock (instead of broth), used 1/4 cup of sherry, and added a Tbls of worcestershire. Finally, topped it off with toasted, french baguette slices and only Gruyere cheese. This will become a regular in our home!
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Catherine's Spicy Chicken Soup

Reviewed: Oct. 14, 2009
Very good, I will make this again! However, I changed it up a bit as others recommended. I used 1 can of diced tomatos, and 1 can of Hot Rotel (w/Habanero). Omitted the whole tomatos, and also used 1 can of chili beans, and 1 can of black beans. I didn't use the water from the boiled chicken, I substituted that with 5 cups of chicken broth. I also used 2 11oz cans of Mexicorn, and left out the sour cream. I added the sour cream to my bowl afterwards. I might try hot chili beans next time instead of medium, just for a little more kick... 11/5/09 Update: This also works very well for Quesadillas. Simply drain as much of the liquid out of the soup as you can, then heat the mixture before adding to your Quesadilla with whatever other filling you may like. I just use shreddeed Chihuahua cheese. When served with sour cream for dipping, this is another way to enjoy this delicious recipe! Try it, I dare you... I bet you'll enjoy it! Hmmm, bet it would also make a great filling for Burittos, or Enchiladas that way too.
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Chantal's New York Cheesecake

Reviewed: Mar. 8, 2009
EXCELLENT!!!! I followed the directions almost to the letter. Rather than using a hand mixer (wasn't sure if I was supposed to!), I mixed everything by hand. It appeared a bit lumpy, so I then poured the mixture into the cake pan through a sieve. I also used a 10" pan, as I don't have a 9" pan. I did use a water bath, and only left it in the oven for 2-1/2 hrs after it had cooked for an hour. The end result was a wonderful cheesecake without cracks, that all have enjoyed either just plain, or with various toppings.
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Bacon for the Family or a Crowd

Reviewed: May 19, 2008
Glad to see someone put this idea on the website. I've been making bacon this way for over 20 years, and recommend to everyone I know. I use a foil lined cookie sheet, but set the oven at 425. Since some like it crispier than others, I just remove it when it's at the desired doneness for each individual preference.
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Golden Rum Cake

Reviewed: May 4, 2008
I made this cake yesterday using Appleton Estates V/X Rum, and milk instead of water in the batter. This cake is an abosolute winner, and it's a snap to make. I poked several holes (used a chopstick)in the top and bottom of the cake as suggested by others. I then poured half the glaze into the cake pan,reinserted the cake, then poured the remaining glaze over the bottom and sides of the cake. I let it sit for 2 hours before removing it from the pan, and enjoying a piece.
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Stuffed Green Peppers I

Reviewed: Apr. 27, 2008
These are quite good! I use green, red, yellow, and orange bell peppers. I also make some with ground chicken for those that don't like beef....
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Roasted Vegetables

Reviewed: Apr. 27, 2008
Absolutley wonderful way to get many different veggies into a meal. I get many requests for this one.
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Grandma's Green Bean Casserole

Reviewed: Apr. 27, 2008
I've made this on a few occasions and always receive nice compliments. I've made it with either the crackers, or french fried onions, and either way is always a big hit!
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Awesome Grilled Cheese Sandwiches

Reviewed: Apr. 27, 2008
Doesn't get any easier than this! The sandwiches turn out very nicely.....
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Baked Dijon Salmon

Reviewed: Apr. 27, 2008
I made this for my son and his friends with a fresh salmon he caught, it was very good. It's now one of my son's favorite recipe's, and he enjoys making it sevral times a year.
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Margaritas on the Rocks

Reviewed: Feb. 23, 2008
Yep! No doubt about it, ya gotta try these - just don't leave home... BTW I used Cointreau!
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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Oct. 27, 2007
Very good recipe. I used mild Italian Sausage as that's what I had on hand. Instead of removing casings, I used 5 or 6 sausages and cut them into bite sized chunks then browned them thoroughly. Finished recipe as directed and enjoyed every bite - so did the kids. We'll be having this again, and again.
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Yummy Honey Chicken Kabobs

Reviewed: Oct. 11, 2007
What can I say - other than make these! You will not be disappointed at all. Anyone I've served them to, and that's been many many people, have loved them. P.S. I marinade them overnight and add fresh pineapple chunks....
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Cashew Crusted Chicken

Reviewed: Oct. 10, 2007
I have made this recipe numerous times as directed, and it's always a hit. I serve over a bed of Vermicelli Rice Noodles, and a side of either Stir Fried or Steamed Veggies. Give it a try - I think you'll enjoy it.....
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Boilermaker Tailgate Chili

Reviewed: Oct. 10, 2007
I have been making this chili for a few years now - it's become our number one go to chili. I like that it makes a ton so I can freeze some for later consumption.
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3 users found this review helpful

Super Sausage Gravy

Reviewed: Oct. 31, 2006
I've been making this recipe for many years the very same way except with Bob Evans Savory Sage Sausage, it's always a big hit.
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4 users found this review helpful

 
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