Mizokie Recipe Reviews (Pg. 1) - Allrecipes.com (12494171)

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Bulgogi (Korean Barbecued Beef)

Reviewed: Mar. 23, 2014
Taste is very good. I used raw sugar just because that's what we use at home. The sauce is more syrupy than runny. I marinated very thinly sliced beef for 6 hours and the meat was quite tender. I would make 3 to 4 times the sauce mixture next time though as it ran a bit dry once on top of rice.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 27, 2013
Tasty, tasty, tasty! Next time I make this though, I'm going to add less water as the cooking method adds more water on its own. I added potatoes and carrots in mine and flavour was still really tasty unlike a couple of reviews I read.
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Easy Biscuit Mixture

Reviewed: Dec. 27, 2013
Super easy to make and not as messy as I thought.
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Cheddar Bay Biscuits

Reviewed: Dec. 27, 2013
Loved the flavour and how easy this was to make! I did everything the recipe asked but in the end, I sprinkled some garlic salt after brushing the butter bit. Four stars only because I didn't know how big or small to portion for the 10-12 minute cooking time. This point was trial and error for me.
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Eggnog I

Reviewed: Dec. 25, 2011
Super easy to make. Really tasty too. Better than the store bought one because you can add more or less to your own taste. We made do without the whipping cream completely the second time around and prefered that, to be honest.
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Out of this World Turkey Brine

Reviewed: Dec. 25, 2011
This really, really, really is amazing! Our Christmas turkey was super juicy and moist that when hubby carved the turkey, it squirted him in the face. Eeek. We got a 10lb frozen turkey that we defrosted in the fridge for 3 days then brined for 2. We did change some stuff in the brine. What we did was add a whole big onion, a sprig of rosemary from the garden, and more garlic, mixed all the ingredients and cooked everything in the saucepan. We then put the mix into the rest of the water and poured it into the thick black garbage bag with the turkey waiting in it. We made sure we burped the cavity and the entire bag of air so the whole turkey is submerged. When we were ready to cook, we RINSED the turkey off thoroughly and patted dry. Then on the pan, rubbed dried thyme and basil all over the bird. Made a tin foil tent over the turkey as it cooked. For a 10lb bird, we cooked at 175C for 4.5hours, covered, and undisturbed. Then for the last 30minutes, opened the tent up to let butter melt on the skin, and loosely put the tent back on. It was amazing. We also ended up with almost 2 medium-sized saucepan worth of gravy from the drippings. The gravy too was superb!
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