mackie Recipe Reviews (Pg. 1) - Allrecipes.com (12402747)

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Grilled Marinated Shrimp

Reviewed: Dec. 31, 2011
This is my favourite shrimp recipe! 3 tips... use 2 skewers to thread each shrimp line, that way they don't escape your cooking process... make sure to soak the skewers in water for 30 minutes first... and 10 minutes cooking time is too much, more like 6, just baste each shrimp line with the reserved sauce and increase the heat at minute 2 each side for about 30 seconds. (Reduce the heat, flip, at then wait 2 minutes for the second side.) Get a wonderful char-crisp, melt in your mouth shrimp girl/guy each bite!
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11 users found this review helpful

Italian Country Style Ribs

Reviewed: Oct. 21, 2011
Taste, simplicity, low cost, easy clean up... what more do you need.
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5 users found this review helpful

Kalbi (Korean BBQ Short Ribs)

Reviewed: Sep. 29, 2011
Nice. Too much salt for me, (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.) And if you do that, reduce the salt and sugar, you can pretty much omit the water too. The recipe does benefit from a couple of days in the fridge marinating in a ziplock bag.
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5 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 25, 2011
I thought this recipe was perfect, very simple, very delicious, worked out very well.
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4 users found this review helpful

Chipotle Dry Rub

Reviewed: Dec. 9, 2011
Not quite what I was looking for...
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4 users found this review helpful

Doc's Best Beef Jerky

Reviewed: Nov. 30, 2011
This stuff is so good you'll be considering shares in a Soya Sauce company.
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4 users found this review helpful

Greek Garlic-Lemon Potatoes

Reviewed: May 1, 2011
Too good! And, yeah, just olive oil instead of the oil mix. Might want to try Oregano/thyme mix instead of just thyme. Honestly, next time I get served those dried up potato chunk ideas at one of our trendoid "Greek" restaurants... I may have a glass of free Ouzo coming!
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4 users found this review helpful

Cream Cheese Penguins

Reviewed: Jan. 4, 2012
Gives "don't eat the penguins" new meaning. They're cool, fun to make, great conversation starters, kids of any age love them... but by the time they've been assembled they've been handled way too many times to be a food item. Just saying...
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3 users found this review helpful

Sherry's German Turkey

Reviewed: Dec. 25, 2011
Interesting recipe, as in the "Soul food" spice rub (with the ingredients as noted by another reviewer) was was well worth making,definitely a keeper for poultry rubs, very complex flavour. I'll be making more of that. I solved the bacon overcooking problem with a simple foil tent sorta idea about 1/2 hour in. The bird and bacon came out nicely browned. That all said, I wouldn't bother making this again, the bacon fat overpowered everything, and really, if you want to taste bacon, don't bother with the stuffing at all, grease/oil will cover citrus and apple flavours every time. The bird was very moist, but I think that's more about the cook in bag technique and the quality of the turkey in the bag than using a bacon wrap.
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3 users found this review helpful

Zucchini Provencal

Reviewed: Sep. 26, 2011
Fantastic, easy. I did two things though. In the last 4 minutes, I added a tablespoon of butter to the pan and added the garlic in the last 2 minutes.
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3 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 26, 2013
"World's best"? Depends on where else you've eaten I think. For this complicated a lasagna recipe I found it bland, almost tasteless given the amount of effort involved, even with the best quality ingredients. The point of tomato, tomato sauce and tomato paste escapes me, for canned I'd use San Marzano type and separate out the liquid, adding back as required. The fennel seed was an inspired addition. But really, where's that 4th cheese?
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1 user found this review helpful

Grilled Delmonico Steaks

Reviewed: Dec. 21, 2013
I did not care for this recipe.
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1 user found this review helpful

Cuban Ropa Vieja

Reviewed: Nov. 21, 2013
After I read the comments about "tastelessness", I seasoned the meat before browning with salt and pepper. And second, when I re-read the recipe, I thought maybe the author forgot to write in Oregano. I added 2 tsp. Worked well.
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Apple Turnovers

Reviewed: Dec. 18, 2012
The filling was OK, basic. I'm not sure of the point of GS apples, I'd think you'd want to cook the filling down a little more than they easily allow. For the first time in years, I tried Pillsbury packaged puff pastry for the sheets. Let's just say I won't be stocking my fridge up with that product.
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0 users found this review helpful

Coco's Meatloaf

Reviewed: Dec. 18, 2012
I found the flavour perfect, but wouldn't bother with the ketchup topping again, a topping that was a little more... visually appealing would work better for me. The loaf held together perfectly, but I think I'll try one less egg next time, I found it a little moist for my taste. Great meatloaf though overall.
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Restaurant Style Beef and Broccoli

Reviewed: Dec. 13, 2012
It's a pretty good recipe, except for 3 issues. The broccoli didn't soften enough during the first cooking step. Next time, I'd cut the oil by 75%, throw some beef broth into the pan and cover it for about the same specified, maybe 4 minutes instead, then remove the broccoli and carry on. I found the sauce a little sweet for my taste, I'd cut it in half or omit it next time. Finally, I found the finished dish was lacking something, (umami perhaps?). I solved this, (for me anyway since I like heat) when I warmed the leftovers by adding 1/2 Teaspoon of red pepper flakes. I'll make it again, the sauce is quick and simple.
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Chef John's Shepherd's Pie

Reviewed: Oct. 12, 2012
Great recipe, save the drippings and add the flour in the pan, the sour cream, great ideas, very nice. The second time around, I cut the ketchup by a 1/3 and added 2 tablespoons of HP Sauce. Worked for me. Next time, instead, some crushed chilies for a little more heat.
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Texas Pork Ribs

Reviewed: Sep. 3, 2012
Meat as candy? Not for me. First, I cut the white sugar in the recipe by 2/3. A day later, I can still taste nothing but sugar. With that level of sugar content, it's almost impossible to avoid burning the sauce on direct heat. Might be better result with indirect heat. My take on this - Sugar, with some pork bones. I did really like the onion fried in pan drippings for the sauce base, great idea.
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