Spunky Buddy Recipe Reviews (Pg. 1) - Allrecipes.com (12595822)

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Spicy Bacon-Wrapped Scallops

Reviewed: Mar. 23, 2014
It would be dangerous to use the amount of Cajun seasoning as directed as it would dominate the taste of the sweet, delicately flavored scallops. I used only a light dusting which gave them just the right amount of spice.
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Easy Sausage Stuffed Mushrooms

Reviewed: Feb. 2, 2014
I've made these for years but I thought I'd try something different. The onions, garlic and bread crumbs intrigued me as an alternative to what I usually do. I thought cooking the sausage ahead of time and then adding bread crumbs would make these dry so I took a pass on cooking the sausage in advance. In spite of that they still turned out dry.
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4 users found this review helpful
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Easy Broiled Lobster Tails

Reviewed: Jan. 31, 2014
Four stars rather than five, because I believe seasoning with the boldly flavored lemon pepper would overwhelm the wonderful, sweet taste of the lobster. A little butter, which I used instead of olive oil, is all you need. Otherwise, the directions for perfectly broiled tails are right on.
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5 users found this review helpful
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Grilled Parmesan Asparagus

Reviewed: Oct. 20, 2013
This is a nice, simple recipe, but the recommended cooking time of 20 minutes is at least twice as long as it needs. With a hot fire this shouldn't take any longer than five minutes. Asparagus should be cooked quickly to retain its sweetness and tenderness. Cooked too long and it becomes bitter and stringy.
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Grilled Lemon Herb Pork Chops

Reviewed: Oct. 20, 2013
Neither I nor Mrs. Spunky cared for this much. She said the lemon contributed a tang she didn't like and thinks these would have been better without. As for me, I guess I just think there are precious few marinades that improve the flavor of meat and this wasn't one of them.
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Baked Corn on the Cob

Reviewed: Sep. 2, 2013
This recipe caught my eye. I’m used to making corn on the grill, and an oven recipe, especially one that cooked the corn for an hour, was intriguing. We started with fresh, Wisconsin sweet corn. Leaving the husks on, we followed the directions exactly and the corn turned out sweet, tender and delicious. It’s something I never would have thought of doing and is something I will definitely do again. It’s absolutely a wonderful and different way to enjoy sweet corn.
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8 users found this review helpful
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Pineapple Upside-down Cake Martinis

Reviewed: Aug. 17, 2013
Not only did this not taste anything remotely resembling pineapple upside down cake, it didn't taste much like pineapple at all; its flavor almost totally obliterated by the grenadine. I made this for my wife who said this would have been infinitely better had I omitted the grenadine completely and added a splash of simple syrup. I have to agree.
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Grilled Turkey Breast with Fresh Sage Leaves

Reviewed: Aug. 14, 2013
Even though it may have been unwarranted, I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know, restaurants do it all the time – but just to be on the safe side I made a separate batch of the marinade to finish the sauce and crisp up the sage. I also used bone-in chicken breasts rather than turkey breasts. The sage contributed incredible, herby flavor and the chicken turned out moist and tender with a beautiful rich color. As long as sage is plentiful in my wife’s garden, this is sure to make a repeat performance.
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Surf and Turf for Two

Reviewed: Aug. 12, 2013
I thought this was pretty darned good and was particularly impressed with the marinade for the shrimp. I found the steak a little bland, however, and it wasn't until my wife pointed out that I was to have seasoned it with steak seasoning that I realized I had not done that, so don't forget the steak seasoning! I made this on the Cuisinart Griddler en brochette, the steak and shrimp each on separate skewers because of different cooking times. We served them with "Bahamian Style Peas and Rice," the recipe also from this site.
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Pan-Roasted Marble Potatoes

Reviewed: Jun. 15, 2013
When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.
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Easy Grilled Zucchini

Reviewed: Apr. 27, 2013
I don't generally care for zucchini because I find it relatively soft and tasteless. But this I liked. It still had some crunch and the seasoning (I used Montreal Steak Seasoning) gave it great flavor. I scored it in a cross-hatch diagonal which gave it a particularly nice presentation.
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12 users found this review helpful
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Grilled Tequila-Lime Shrimp

Reviewed: Apr. 27, 2013
Nice flavor, but would have never known the shrimp was marinated with tequila. Therefore, I'd say make the marinade without the tequila and save it for a margarita to go with the shrimp.
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4 users found this review helpful
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Divine Hard-Boiled Eggs

Reviewed: Mar. 31, 2013
This worked out okay but I am much more comfortable and confident simmering them.
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1 user found this review helpful
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Mochatini

Reviewed: Feb. 18, 2013
Like many drinks made with coffee liqueur, the addition of it tends to overwhelm the taste of the other ingredients. The taste of chocolate gets lost in the coffee. That is the not so good part of this drink in my opinion. However, if you like coffee, you might find this to be quite good. The redeeming quality of this drink is the use of vodka, which makes up one-third of the volume of the drink. The vodka balances out what would otherwise be quite a syrupy drink making it somewhat refreshing. Hence, if you like coffee and do not want something overly sweet, this might just hit the mark for you. I used a clear chocolate liqueur which gave the drink a beatiful clear brown color as you can see in my photo. Enjoy!
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Oven Baked Parsley Red Potatoes

Reviewed: Jan. 29, 2013
Good, basic recipe for roasted potatoes that supports, rather than competes with, a more boldly flavored meat dish. Easy enough to vary with seasonings or herbs if desired. I prepared this in cast iron cocottes for added crispiness.
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7 users found this review helpful
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Spanish Style Albondigas in a Sunny Mediterranean Sauce

Reviewed: Jan. 7, 2013
I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt entirely. Rather than frying the meatballs in batches, I simply baked them at 400 degrees for 20 minutes. Finally, I just dropped the meatballs into the sauce and simmered everything together for 45 minutes. This was excellent. I would suggest cutting the amount of pancetta in half, however, because it was still a little salty; the only thing that marred an otherwise tasty treat. We served this with Awesome Rice Pilaf and Swiss Chard Sauteed with Lime, both recipes from this site as well. The combination of the three made for a memorable meal.
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Storm of the Century Hurricane

Reviewed: Nov. 11, 2012
Over 20 years ago I was caught in a real hurricane. If you drank this as a regular-sized drink you might just end up being a disaster area like the hurricane I was caught in. Mrs. Spunky said this was something she might have drunk and enjoyed 35 years ago (and probably did) but not today, for the same reason. Hurricanes are strong, and so was this. That being said, this made a decorative and tasty mini-drink, which in small doses is good and fun to share with friends, especially when they see that seven different liquors go into it. As for us, we’re wimps – between the two of us together, we split half a drink.
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Oregano-Lemon Chicken

Reviewed: Oct. 24, 2012
I marinated the chicken breasts with the mixture rather than using it to pour over, using a little more olive oil than called for, because I grilled them over charcoal rather than baking them. This locked in the moisture as well as the taste of the marinade. Sometimes skinless breasts can be relatively tasteless or overpowered by the marinade, but this ended up being a nice balance of the flavor of the moist and tender chicken and the flavors of the marinade (although Mrs. Spunky Buddy thought it was too lemony-tangy).
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Grilled Honey-Lemon Chicken

Reviewed: Aug. 26, 2012
The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more bites I was treated to a wonderfully moist chicken breast where the subtle sweetness of the marinade complemented the chicken perfectly. I will definitely make this again but I’ll make sure the chicken breasts are reasonably medium-thick so the marinade does not overpower the taste of the chicken.
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Marinated Spicy Pork Chops

Reviewed: Aug. 18, 2012
My wife makes me use soy sauce marinades against my better judgment. It overpowers the delicate flavor of pork and imparts an overly salty flavor. This marinade did too.
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2 users found this review helpful

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