BoldlyGoingNowhere Recipe Reviews (Pg. 1) - (11166526)

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Kentucky Pecan Pie

Reviewed: Nov. 6, 2014
This recipe needs 3/4 tsp vanilla, with it his is the best pecan pie. I get rave reviews. Well except for my mother in law. She insisted I use her traditional recipe because hers was better. Funny thing, one year I made both and she loved her recipe but my pie was gone in a flash. There is nothing wrong with the recipe. I have made this for years.*****Don't forget the salt. The trick to balance the sweet is more pecans and how you put the pie together. Put a nice layer of chopped pecans on the bottom before filling, some will rise and become candied on the top. Then put a nice layer of chopped on the top and then decorate with whole. I don't use a lot of whole because it makes it messier to cut up and eat.**** If your pie is too high in the oven it will take longer to set up. Ive always used a glass pan. You have to use a ring to protect the crust. I know at higher altitudes Ive had to put foil over the whole pie for an additional 10 minutes to get it to set. I give it a poke with a toothpick and a wiggle if it jiggles it needs more time. Experienced cooks know cooking times can be approximate. Let it cool completely on the counter to set. I always make mine the night before.******* For deep dish pies add 1/4 more sugar and syrup, one more egg and adjust to 1 tsp vanilla and 1/4 tsp salt.
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7 users found this review helpful

Simple Beef Pot Roast

Reviewed: Jan. 2, 2014
I primarily used this recipe because it didnt call for onion soup mix (so tired of it) and for the cooking instructions. For the life of me I couldnt find the rosemary so I used a generic no salt seasoning blend and salted and peppered the meat and veggies separate. It gave it a nice flavor. I was too lazy to wash the stew pot I would usually use and used an anodized aluminum 5 qt saute pan with oven safe handles. You must brown the meat or it will lack flavor. I just tossed it all in the oven after browning. DO NOT ADD A LIQUID or your meat will steam and not roast. I cooked mine for 3 hrs and the veggies did not burn at 275*. The reason for 4 stars. If you dice the veggies it makes them inedible because they are mush and full of grease. Roasted carrots and celery are yummy. I cut the celery and carrots into 3-4" whole pieces, the onions into large quartered slices (much faster too) and added enough peeled and quartered potatoes for enough servings for the amount of people. These are also very yummy roasted. I really dont think its necessary to cook the veggies down so much before putting the roast in. I did brown them up a bit on the stove top but didnt cook them thoroughly. YOu dont want to draw all the flavor out of the carrots. They will get plenty of cook time in the oven. Because there is so much grease from the meat and cooking the veggies you don't really end up with gravy. The roasted potatoes dont need gravy just a little butter.
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6 users found this review helpful

Makeover Zucchini Apple Bread

Reviewed: Jun. 26, 2012
Very good. Baked as written, cant even tell it was a makeover.
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0 users found this review helpful

Skillet Zucchini

Reviewed: Jun. 21, 2012
I wasnt sure about the flavor until I added the soy sauce. The soy sauce really makes it. I debated about giving 4 stars because of the cooking procedure. You really need to cook the onions about 5 min or even brown them for more flavor before adding the zucchini so the zucchini doesnt get over cooked. Same with the tomatos, they really need only 5 min or less or they disintegrate into piles of mush. Some additions I made the second time cooking it. Browned some mushrooms with the onions, added 2 cloves garlic about half way through browning the onions and mushrooms. I also replaced the bacon with 1/4 c ham stock not as good but less fat. I used panko bread crumbs, left them on top and broiled to brown, added the cheese and broiled till melted. Not the end of the world without parmesean cheese if you dont have it. No problems with too much liquid because the zucchini cooked slower adding it after the onions cook and most of the liquid evaporated.
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 17, 2012
Very good. The beer makes it great. I used heineken and got a very good rich flavor from it. Bud, coors or any other cheap beer would probably have an off flavor. I preferred with a dollop of sour cream but isnt necessary.
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0 users found this review helpful

Hamburger Skillet Supper

Reviewed: Jul. 26, 2011
Recipe is great as written. Not everything needs freaking cream of something soup. It does need a change on the cooking order. Ramen noodles turn to mush when cooked too long. For a more appealing less starchy texture cook the veggies first 3-4 min, then put in the noodles cooking them just long enough to get soft. That part usually doesn't take 3 min.
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29 users found this review helpful

Lime Chicken Picante

Reviewed: Jul. 24, 2010
Cooked as written with 2 notes. It was very good. I really thought it would be too mustardey but cooking properly you really cant tell the flavor is mustard. Not too tangy not too bland, right in the middle. First note- I cut the breasts length wise to make them thinner. Second note- about not enough liquid. I browned the chicken in the butter then I removed chicken deglazed the pan with 1/4c water added the remaining marinade and additional 3/4 c water stirred well then put the chicken back in and simmered for 8min. The sauce was brown like a chipoltle sauce. We used yogurt which was good, since I also had Mexican Crema I tried that and it was good too but added more fat. I served it with Target brand lime cilantro rice.
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3 users found this review helpful

Snow Cone Syrup II

Reviewed: Jun. 21, 2010
Exactly what I was looking for! I was tired of trying the expensive sno cone syrups only to find they were super sweet used HF corn syrup as a sweetener and really had no flavor. Thanks to CUTEUTE I also got the idea to try the rootbeer concentrate I had on the shelf I used 1 1/4 tsp. This leaves the window wide open for flavor options. Best of all it saves money. :)
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10 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Jun. 14, 2010
COOKED AS WRITTEN :) Very good everyone liked it. I combined some pork steaks with the chops both turned out the same. I mention cooked as written because of the number of people that don't try the recipe as written and make changes, because it doesnt fit into their concept of a recipe, that ultimately alter the end result making it an entirely different dish. Going through the recipe. The additional powdered garlic seemed like it would be too much but it is not too much and is correct as written. It is not necessary to substitute with onion which would alter the end result.
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2 users found this review helpful

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