TMCBRID Recipe Reviews (Pg. 1) - (1151034)

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China Lake Barbequed Steak

Reviewed: Apr. 23, 2011
So simple yet so delicious. I let my steak marinate for 24 hours and the taste was fantastic.
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3 users found this review helpful

Easiest Pot Roast Ever

Reviewed: Sep. 28, 2010
This is delicious and so simple! It was nice to come home and have dinner ready to eat. I cooked mine on low for 8 hours. I spread pureed ginger over the top of my roast before putting the bullion cubes on it. I also crushed the bullion cubes a bit before putting them on and I threw in a clove of minced garlic with the vegetables.
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Ginger and Rosemary Pork Marinade

Reviewed: Dec. 8, 2008
1/2 cup of lime juice was a bit too much for my tastes. Next time, I'll try it with 1/4 cup. Otherwise, very tasty and nice way to dress up pork chops. I wish I had a way to give this 4.5 stars.
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6 users found this review helpful

Beef or Chicken Marinade

Reviewed: Dec. 3, 2008
This marinade is delicious with chicken. It passed the taste test with the toughest critic in my house, my 3 year-old! It helps to use a meat hammer to tenderize the chicken breasts a bit before dropping them into the marinade. They'll soak up more marinade that way since you've given the tenderization a kick start. I also found that cutting the breasts up after using the meat hammer into small chunks works well in a stir fry.
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3 users found this review helpful

Marinade for Chicken

Reviewed: Nov. 30, 2008
A delicious and satisfying marinade that even my 3 year-old loved!
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Italian Kale

Reviewed: Jun. 4, 2008
I made this recipe as listed and it was very good. Next time, I plan to cut the amount of balsamic vinegar in half. There was too much and it overpowered the taste of the vegetable.
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49 users found this review helpful

Chicken and Rice Soup II

Reviewed: May 14, 2002
This soup is delicious and it is one of my favorite dishes in the winter. It goes great with some home made whole wheat bread. I like to spice up the soup a bit by adding some thyme, garlic, and basil. Find the right combination of these three to meet your taste buds. For the listed recipe that serves six, I add one crushed clove of garlic, about 1 tablespoon of dried basil, and 1/2 tablespoon of dried thyme. You don't want to overpower the original recipe's taste, just add some more subtleties. If you're having problems with mushy rice, make sure to use parboiled rice. I've never had the problem with mushy rice when I've used parboiled.
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42 users found this review helpful

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