Rachael S Recipe Reviews (Pg. 1) - Allrecipes.com (1190498)

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Rachael S

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Steak Tip Marinade

Reviewed: Oct. 26, 2001
This recipe is amazing! My husband absolutely adores it. He even dips his bread in the marinade, and sops it up off his plate after he's done eating! We have made this recipe many times, and it's one of our favorites. Thanks!
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5 users found this review helpful

Barbecue Beef Cups

Reviewed: Nov. 7, 2001
This recipe is GREAT! My fiance absolutely loves it, and it's become one of our weekly (or biweekly) meals. I use the giant muffin pan and Grands Buttermilk biscuits. That way I end up with 6 really big beef cups... so it's more of a dinner dish. I use Spicy Honey BBQ and sometimes substitute fresh diced onions for minced. I also add cheese into the beef mixture and then sprinkle just a little on top. Great recipe! Thanks!
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1 user found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: Nov. 7, 2001
Best cookie recipe I've ever tried! I cut back 1/2 a cup of flour and they came out like soft batch!
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0 users found this review helpful

Chicken Enchiladas II

Reviewed: Jan. 22, 2004
My husband *loves* this recipe, and it's so easy to put together!
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0 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Jun. 12, 2005
A favorite of mine and all my friends.
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0 users found this review helpful

Burrito Pie

Reviewed: Jan. 4, 2007
I left out the olives (because I'm not a big fan) instead of putting the bottom coat of meat, I started with a layer of just taco sauce so that when you go to lift out the pieces of pie, you start with a piece of tortilla -- easier cleanup too.
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4 users found this review helpful

Blissful Rosemary Chicken

Reviewed: Feb. 7, 2007
I doubled the amount of prosciutto and fontina. Couldn't find any smoked Fontina, so I went for regular. Also, adding a little cornstarch or flour into the wine mixture thickens it up a bit, which is necessary - otherwise it's soupy.
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4 users found this review helpful

Easy Biscuit Mixture

Reviewed: Feb. 7, 2007
Very easy to make! I didn't have shortening, so I used stick margarine, and the biscuits still came out great. The only info missing from this recipe is that to make the biscuits, you should add water until it's tacky, but not thin, and then bake for about 10 minutes at 450 degrees. Next time, I'm adding some garlic powder, parsley, and cheddar cheese, to make garlic cheddar biscuits! Yum!
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9 users found this review helpful

Honey-Dijon Ham

Reviewed: Apr. 21, 2007
I didn't have any dijon mustard, so I used spicy brown mustard. I also am cooking for 2, so I used it with a 1.5 pound ham steak, and pan fried it instead of putting it in the oven. Instructions for proper pan-frying: Put the ham in the pan, put the glaze on top, cook for 3 minutes, flip, put the glaze on top again for 3 minutes, flip one last time for 1-2 minutes - and you've got yummy ham steak! Another good hint: If you have a meat thermometer, you can be sure that the pork is fully cooked at 165 degrees. :)
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17 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: May 19, 2008
This recipe is so incredibly simple you'd have to TRY to screw it up. I used Smithwick's beer (an ale made by Guinness), and I have never in my LIFE had better corned beef. I'm now very happily spoiled, and so is my boyfriend. :)
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1 user found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Apr. 1, 2013
Very easy to make and delicious. Made plenty for dinner and leftovers. I substituted the following for the package of taco seasoning: 1 TBSP Chili Powder 1/4 tsp Garlic Powder 1/4 tsp Onion Powder 1/4 tsp Red Pepper Flakes 1/4 tsp Oregano 1/2 tsp Paprika 1 1/2 tsp Cumin 1 tsp Salt 1 tsp Black Pepper
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6 users found this review helpful

Cheesy Zucchini Casserole II

Reviewed: Apr. 11, 2013
I used 3 medium zucchini and followed the suggestions of prior reviewers, adding a 4th egg, panko crumbs, and a little extra cheese. I don't know if I did something wrong because it came out sort of a congealed mess. I would not serve this again.
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0 users found this review helpful

Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Apr. 22, 2013
Bland. Sadly, *woefully* bland. I made this dish using suggestions from the most helpful reviewers and added vegetables (potato, red bell pepper, carrots, and onion). I used 3 TBSP of Sriracha instead of the salsa, brown sugar instead of white, and 1 can of full-fat coconut milk. I cooked on high for 4 hours. The curry never thickened. The only thing that saved the dish was adding curry powder and salt to our plates. My husband and I love Thai food, and we were very disappointed.
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Bay Scallops with Garlic Parsley Butter Sauce

Reviewed: Jul. 31, 2013
I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles. The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops. Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce.
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Baked Pork Chops I

Reviewed: Jul. 31, 2013
Using a meat thermometer is a good idea. This recipe has you cook it longer than necessary.
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