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Tropical Fruit Slush

Reviewed: Mar. 21, 2010
This must be a newer addition to AR because of only 2 ratings. This is in one word SPECTACULAR. Last batch made with Pine-Orange-Banana juice and I forgot the lemon. Great! Our freezer will not be without a large bag of this all summer long.
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Pumpkin Raisin Scones

Reviewed: Nov. 29, 2008
As you may see from other ratings... I change up most every recipe. this one, I dont care for raisins so I substituted dried cranberrys, forgot to put sugar/cinn on top for baking.... and they were delicious any way. I also thought 36 were way too many for two of us... wrong. I made 3 or 4 tablespoon sized and its a nice single serving... Anyway, I scaled in 1/2 then made another batch this am. (while coffee was brewing... they are that easy!) This time I jested a small amount of a Clemintine orange into the dough, Pushing them to 5 stars. These are a must save for pumpkin, scone, muffin or just fun treat lovers.
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4 users found this review helpful
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Super Summer Salsa

Reviewed: Oct. 12, 2008
My quests always love this. I change it a bit to fit the main dish. This weekend I doubled the recipe for 6 quests, i used a combo of white shoepeg and crisp yellow corn...( I'm a color nut ) added 3 finley chopped serranos, three colors of peppers, red, yellow and red.... and added about a half cup of chopped pineapple. I served it with wild caught king and Silver Salmon with rice and slice3s of grilled pineapple. Wonderful!!!
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2 users found this review helpful
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Cindy's Tasty Wings

Reviewed: Oct. 5, 2008
I've made this several times just as written..... but this day, I discovered I had only Peach preserves and not very much. I did have a very ripe pear, so I ran it through the food processor to a puree and added it to the 1/2 cup of peach preserves..... it was fabulous. I suggest trying this with any fruit. I also like to take "before" pics.... very nice looking going in the oven as well as coming out.
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6 users found this review helpful
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Oven Barbecued Beef Brisket II

Reviewed: Sep. 1, 2008
Reading through reviews, I too changed it up just a tad. First , I use buffalo... The night before, I rubbed the brisket with chili powder mixture I like called ChugWater Chili. A blend of red chili, salt, garlic powder, onion powder, brown sugar, masa, and 6 secret spices.... and sprinkled liquid smoke on it. Rolled and wrapped it in plastic wrap. Before I put it in the oven, I seared it on a really hot grill, the poured mesquite smoke to it from a wood chip fire box in my grill for about 20 minutes with no other heat. I stuck to, but doubled the sauce recipe..... and it is marvelous!!
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Vodka Sauce

Reviewed: Jun. 3, 2007
We are going to play with this a little more, but, as a basic, its terrific. I changed it to 2 servings, and it made ......3. I used fresh Romano cheese, and my wife wished I'd have used dry parm.... I blended it in the pan to smooth it a little, used no water and 15 oz tomato sauce to 15 oz, diced tomatoes. Added a smidge of sugar. I had this sauce recently in a las vegas hotel and it was so smooth...... and in denver, its very chunky. we likw the smooth texture a lot better.
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Fried Chicken with Creamy Gravy

Reviewed: Jul. 27, 2006
I use buttermilk and up the spices.... but am careful with the salt, only because of the gravy. I think if I were to up the salt, which it needs, I would use "sodium free" chicken stock. Food Snob ... says...... Very Good !
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5 users found this review helpful

California-Thai Flank Steak

Reviewed: Jul. 18, 2006
Food Snob that I am... I usually tamper with ingredients, but didnt on this one. My sweetie dosent like mint... I even left it in this... she did'nt quite know, and she and the company loved it. I'd do it again...... oh ya... and, as alot of you know... I used buffalo.
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6 users found this review helpful

Apple Enchilada Dessert

Reviewed: Jun. 9, 2006
Ive made this and rated it before and thought it was good, but agreed that the tortillas were a bit tough. I fix this dish by putting on a granite slab in my grill as soon as I pull off what Ive just cooked, then let it cook in the grill while we eat and relax a little. About 30 minutes. This last time ... we didnt eat it and I ended up keeping it in the fridge till the next night, and re-heating it on the grill again. This made this dish !!! In short, make it and re-heat it. The tortillas are perfect.
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Peach Ice Cream

Reviewed: May 26, 2006
nice as is......I'm lucky enough to get fresh Palisade, Colorado peaches .... very good
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5 users found this review helpful

Classic Cabbage Rolls

Reviewed: May 26, 2006
I had fun with this one. I assembled it at home in my dutch oven, added black olvies ... then took it camping and set it near the campfire for about an hour and a half. Dont lift the lid and dont set it too close. Wonderful.
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Mussels Marinara di Amore

Reviewed: May 26, 2006
Loved it. I added shrimp and scallops the "Spicy Grilled Shrimp" method. I added more garlic, finly sliced green onions and less tomatoes.
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Spicy Grilled Shrimp

Reviewed: Jan. 20, 2006
Ive made this several times and have discovered that I need to watch my times very closly. Setting too long in the salty mixture can ruin it. I have passed this along to friends, who all enjoy it very much. I usually serve 4 shrimp on top of a 4oz. piece of peppered and grilled buffalo top sirloin, roasted rosemary potatoes and a crisp cold mixed salad.
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