Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (12030633)

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Pepperoncini Beef

Reviewed: Jun. 4, 2011
WOW!!! I made this recipe yesterday. It was delicious!!!!!!! I didn't make any ingredient changes, I did brown the roast in a cast iron pan after studding it with the garlic because I am a big believer in browning roasts before slow cooking them. We served it on toasted kaiser rolls with melted provolone. DELICIOUS!!! I made this recipe again the other day, instead of beef I used a small venison roast and a small elk roast that I had. Still Delicious! A great way to deal with the gamey taste that you sometimes get Especially with sagebrush fed deer.
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2 users found this review helpful

Thai Chicken Pasta Salad

Reviewed: Jun. 3, 2011
I made this pasta salad last night for dinner it was really good. I follow the recipe, with the exception of adding some siracha to spice it up a bit. if your family doesn't like things spicy make it the way it is, it will be delicious.
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9 users found this review helpful

Slow Cooker Reuben Dip

Reviewed: May 28, 2011
This is soooo good just as written!!! no need for any tweaking. I will make this for my next work potluck.
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: May 28, 2011
We love these!!! I live at high altitude so have to make minor adjustments to make baked goods come out right. I add just a bit more flour and reduce the temp a bit. Make sure you pull then out when they flatten and start to crack. If you wait until they turn even a little golden brown, they'll be crispy not chewy. Either way they're delicious!!
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1 user found this review helpful

Maple Salmon

Reviewed: May 28, 2011
I made this recipe last night. We really enjoyed it! I used more fresh garlic than it calls for and substituted regular salt for garlic salt. Marinated and baked it wrapped in foil, opened and broiled for the last 5 minutes as other reviewers have suggested. It was really yummy!!! My Husband thought it was a bit too sweet thus the 4 star review. Next time I will add some red pepper flake and ginger to balance the sweetness a bit. Great Recipe!! thanks!
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1 user found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: May 7, 2011
I made this recipe using all shrimp because my grocery store didn't have crawfish. My husband is a total foodie and an etouffe lover and he raved about it. The recipe easily made enough to feed the 2 of us a couple of times and me once for lunch at work. I used jarred clam juice because I had it instead of the fish stock, skipped the cayenne and the louisiana hot sauce, and added some cajun seasoning (penzeys) again, because that's what I had on hand. I will make this again whenI can get some crawfish.
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4 users found this review helpful

 
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