MarkS Recipe Reviews (Pg. 1) - Allrecipes.com (10944852)

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Fresh Rhubarb Pie

Reviewed: Jul. 19, 2010
Excellent flavor, but I had some issues with the final product. The sugar/flour I put on the top didn't all get down into the pie, and I had several clumps of crystallized sugar scattered about. Also, not all the rhubarb got cooked, so there were bites of crunchy rhubarb mixed in there as well, which distracted from the flavor.
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4 users found this review helpful

Breadsticks with Parmesan Butter

Reviewed: Jan. 9, 2010
Excellent. Best breadsticks I've ever personally made. I thought I added too much flour, but they turned out very light and fluffy. Great flavor, too.
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Mar. 29, 2009
Quite tasty. I had a 4 lb roast, so I doubled the other ingredients, and the flavor was decent. I probably could have tripled the sauce and it would have tasted better.
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1 user found this review helpful

Roasted Garlic Peppercorn Sauce

Reviewed: Dec. 22, 2008
Very good sauce. I accidentally added too much garlic, and my wife thought there was too much pepper (she doesn't really like pepper), but my kids ate everything I gave them, though they didn't ask for seconds.
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2 users found this review helpful

Honey Mustard Dressing II

Reviewed: Sep. 24, 2008
Very good. My kids hate mustard, but love this sauce.
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1 user found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Sep. 24, 2008
Awesome brownies. Definitely use butter. The first time I tried this, we used margarine because that's what we had on hand. They were only so-so. Butter definitely makes a difference in this recipe. Some of the best brownies I've ever tasted.
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Sloppy Joes II

Reviewed: Sep. 24, 2008
Excellent. Best sloppy joe recipe I've ever had. Much better than the canned stuff.
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1 user found this review helpful

Banana-Zucchini Bread

Reviewed: Sep. 24, 2008
Tastes great, but it comes out very, very dense. I've tried twice with the same results.
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1 user found this review helpful

Nacho Cheese Sauce

Reviewed: Sep. 24, 2008
Excellent base recipe for nacho cheese. I add some mild diced green chiles to spice it up just a bit. My kids love these.
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1 user found this review helpful

Red Velvet Cupcakes

Reviewed: Aug. 30, 2008
Very good. Everyone loved these. I made them for my wife's baby shower. Just a tip: I don't think it will work for anything other than red. I tried to make them blue, substituting blue food coloring for the red. The batter turned green as soon as I added the cocoa. I may have to try these again for St. Patrick's Day.
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186 users found this review helpful

Quick Quiche

Reviewed: May 24, 2008
Very good. The self-making crust was nice. I used a little less onion than the recipe calls for, since my wife is not a fan of them. Otherwise, I followed the recipe as written. Everyone who tried it loved it. Next time I will try some broccoli or spinach.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: May 24, 2008
Excellent. My wife loves it, and even my picky kids asked for seconds. This is definitely a keeper. I made my own dry onion soup mix for this, using 4 beef bullion cubes, 8 teaspoons dried chopped onions, and 1 teaspoon onion powder.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 9, 2008
Very tasty, but it was not fall-off-the-bone moist like I expected. I think it may be in part due to a possibly mis-calibrated oven. I used a single 4.5 lb chicken. I brined the bird for about 3 hours before applying seasoning. The extra salt may have contributed to the dryness. I used a 1/2 recipe for the rub, using 1 1/2 tsp natural sea salt, omitted white pepper (I don't have any), doubled the black pepper, substituted a pinch of red pepper for the cayenne pepper, and added 1/2 tsp dried rosemary. There was still some seasoning remaining after covering the bird inside and out, so I mixed it with the quartered onion and some lemon juice before stuffing it all into the cavity. I double-wrapped it in plastic and let it sit in the fridge overnight (about 12 hours). I like crispy skin, so I let it sit in the refrigerator for about 30 minutes after removing the plastic wrap so it could dry out a little. Then I roasted it at 250 degrees, with a thermometer in the breast. It was done in 3 1/2 hours. The white meat was a little drier than I expected, but it all tasted very good. I served it with roasted seasoned potatoes and steamed broccoli. Very good dinner. This is our second favorite chicken recipe, and I'll probably try it again to see if I can improve the dryness.
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Perfect Pressure Cooker Pot Roast

Reviewed: Feb. 8, 2008
Excellent roast. It was not nearly as tender as I would have preferred, but the flavor was very good.
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