BARCHAM Recipe Reviews (Pg. 1) - (1138078)

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The Best Meatballs

Reviewed: Jul. 28, 2013
The recipe as is, is very good. One change as some others have mentioned is to use milk instead of water, and nowhere near as much. Another change is in the method used to cook the meatballs. Bake them in the oven first and then brown them in a frying pan. This will give a much better browning on the outside than baking alone will and they will hold together much better than simply frying them.
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Montreal Peppered Steak

Reviewed: Sep. 26, 2004
Seeing as I live in Montreal there is no way I could give this a bad rating. ;) Just a couple of tips... first thing you have to do is use a good quality soy sauce, if it's made in North America leave it on the shelf. Look for an imported brand such as Pearl River Bridge, or an imported Kikkoman's (check the label). Use a light rather than a dark soy sauce for a less salty, less intense soy flavour. Don't be fooled by the domestic brands of "light" soy sauce. They just mean lower sodium content and have nothing to do with the actual taste or quality, they still taste terrible! Last tip, add a dash of liquid smoke to the marinade for a true grilled flavour if you are using a gas bbq or electric grill such as a George Foreman or broiling it in the oven.
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10 users found this review helpful

Angel's Chunky Chicken Salad

Reviewed: Aug. 26, 2004
Basically the same recipe I've used for many years. For a change, you may wish to use sweet pickles or bread&butter pickles. Chopped green onion can be milder than regular onion and, of course, the amount of mayo will vary according to the size of the chicken breast. Also, don't be shy to add some leg or thigh meat to the mix.
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23 users found this review helpful

Creamy Italian Dressing II

Reviewed: Aug. 26, 2004
I replaced the mayo with miracle whip, left out the water and the sugar. Used white wine vinegar to make a great dressing for lobster salad. I guess I still don't understand the fascination with adding sugar to everything.
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30 users found this review helpful

Grandma's French Dressing

Reviewed: Aug. 26, 2004
Finally, a true French dressing. I use a quality red wine vinegar at times for a different flavor and olive oil(extra virgin)instead of vegetable oil. I wish I knew why Americans seem to insist to add sugar or ketchup to everything,even salad dressings. A nice addition would be some chopped chives and green onions. And in case anyone was wondering why dry mustard instead of prepared mustard: in addition to adding flavor it helps keep the oil and vinegar from separating.
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28 users found this review helpful

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