SMILES3USA Recipe Reviews (Pg. 1) - Allrecipes.com (1265865)

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Easy Slow Cooker French Dip

Reviewed: Sep. 22, 2004
This one goes in my recipe box. Excellent!!! I used a 2.5lb bottom roast. No beer, instead I used I can beef consummate, 1 can condensed beef broth and 1 can condensed french onion soup. I did add a few slivers of garlic into the scored beef right before searing it. We are eating the left overs right now and my hubby, who hates leftovers, requested it!!! He also suggested that I pick up a few more pieces of that beef--while its on sale this week. YUMMY!
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Louisiana Shrimp Creole II

Reviewed: Sep. 13, 2004
I made this tonight and hubby loved it. Added a bit more chili powder and hot sauce for a kick. Otherwise, I followed directions (mostly); I did use garlic & onion tomato sauce and italian style stewed tomatoes to give sauce a bit more flavor, also added some season salt while cooking. BTW, the large easy peel shrimp were on sale this week, so I used them. I think they were the perfect size for this recipe (and I about 1.25 lbs for the recipe).
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Salsa Cube Steaks

Reviewed: Dec. 29, 2003
I made this tonight; hubby loved it. I liked how quick and easy it was to make. I didn't have cumin so I used a bit of Emerill's Southwest essence. I also used a jar of peach salsa (which I picked up last week on sale--first time I've tried it!) The blend of flavors over rice was fantastic. BTW, I only used 1/2 of the onion (hubby is not too fond of them). Anyway, this goes into my permanent recipe box to be served again and again.
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Jim's Macaroni Salad

Reviewed: Aug. 31, 2003
Good recipe. I added 1/2 cup miracle whip and 1/2 shrimp. Nice taste.
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2 users found this review helpful

Kielbasa and Cabbage

Reviewed: Sep. 4, 2002
Very good! I followed some of the suggestions from other reviewers and browned the kielbasa separately in another hot frying pan (with 2 tbls. of oil). After 10 minutes of constant stirring...and when kielbasa was browned, I added to the cabbage mixture, mixed it up...covered and let cook for the last 15 minutes. It makes a great lunch the following day (eating it now...and it seems to taste better than it did last night!) My hubby, who is not a big cabbage fan, liked it too!
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26 users found this review helpful

Fruity Grilled Pork Tenderloin

Reviewed: Aug. 21, 2002
My husband loved it; I thought it was okay. But I baked it instead of grilling it (350 for 45 minutes) Definitely need a meat thermoter for this one...or cook it less than 45 minutes. It is very juicy and tender. I served it with the mushroom rice from this site with steamed brocolli and the meal was very good. Well, anytime my husband says: "can you make this again?" means it is REALLY good.
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14 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Aug. 21, 2002
Chops were tender and tasty. I looked at other reviews first. Doubled the sauce and the apples. Next time I won't double the apples...they were way too much (threw alot away). I'm going to make again, just doubling the sauce for the side.
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3 users found this review helpful

Easy Mushroom Rice

Reviewed: Aug. 21, 2002
Excellent!!! Must admit is was a bit difficult finding the condensed onion soup in the market. Finally found it--Campbell's makes a 10.5 oz. one. It's small and you have to REALLY look for it amongst the soups! Also, I didn't have 8x8 baking dish, but I used 2.5 quart Pyrex baking bowl that worked fine. I also melted the butter before adding to the remainder of ingredients and stired it up. I followed directions to the letter--but I opened oven a few times to bake the pork tenderloin--and the rice was perfect in just an hour as advertised. This rice is definitely going into my permanent box!
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Dry Rub for Ribs

Reviewed: Jun. 30, 2002
Excellent! So quick and easy...and it adds just the right amount of flavor.
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Barbecue Ribs

Reviewed: Jun. 30, 2002
Absolutely awesome! I did use the dry rub before baking the ribs. And I refrigerated overnight before making the sauce. The next morning made the marinade (minus the chili sauce--I didn't have any--so I substituted Sweet Baby Rays BBQ sauce and 1/8 cup RedHot sauce). I marinated in the sauce for 4 hours. It's the first time that my husband talked about ribs all day. They were so tender, juicy and the flavor was just perfect. I've made many recipes from this site. This is the first time I felt compelled to register and tell folks just how good this recipe is. Nicely done
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72 users found this review helpful

 
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