StacyS Recipe Reviews (Pg. 1) - Allrecipes.com (12711126)

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Bacon Wrapped Smokies

Reviewed: May 24, 2015
I've made these many times now and they're amazing! People are always requesting we bring this to parties and pot lucks. A few tips to make the process easier: I fill a deep baking dish with brown sugar, then dump in the smokies and mix with my hands. I usually just cut the bacon in half instead of thirds and this helps them stay together without toothpicks. I take a bacon half and roll it right in the pan with the smokies and sugar. This ensures that everything is completely dredged in sugar. Always line the cookie sheets with heavy duty foil! This will make clean up way easier. I also have a metal cooling rack that fits perfectly into the foil covered cookie sheet. I put the smokies ontop of the rack and it keeps them out of the grease. I usually cook for 40-45 minutes, then broil to crisp them up a bit. Make sure youre watching closely when your broil! Usually only takes about 3 minutes to brown them nicely. After taking them out of the oven I toss them in the slow cooker, sprinkle with a little more sugar, and put on warm. This makes them easy to transport and keeps them nice and warm. We NEVER have left overs!
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Blue Stuffed Buffalo Burger

Reviewed: Sep. 10, 2013
This was very yummy. Made some modifications to suit my taste; I used one package of ground bison and about a half cup of blue cheese (we're cheese lovers), added Montreal steak seasoning (about a Tbsp), and mixed in 1 egg to help it all stick together. I mixed the cheese in with everything instead of stuffing it in the middle, mostly just for convenience. I made small pattys, bar burger size, and pan cooked them. Took about 5 minutes on each side to cook med-well. They came out delicious! Didn't have any trouble with them falling apart. We didn't have buns and ate them without any toppings. These were so flavorful and juicy that we didn't really need them. Even my 15 month old son gobbled one up. We will definitely be making these again!
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Cheesecake Brownies

Reviewed: Mar. 9, 2012
This was super yummy! I took the advice of others and added the cream cheese mixture in the middle, then more brownie mix on top before swirling. They were very moist and delish! The only thing I would change next time would be to add more cream cheese. But that's just my personal taste :)
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Grilled Tri-tip Roast

Reviewed: Oct. 13, 2011
I followed the advice of some other reviews and marinated the roast for about 6 hours in olive oil, red wine, salt, pepper, and minced garlic. Didn't have the option of using a grill so I did it in the oven for 45 minutes at 425, then let it sit under foil for another 10 and it came out a nice med-rare. Only thing I would do differently next time is to sear it in a pan before cooking to give it that nice char on the outside. Maybe using a grill would have taken care of that. Overall pretty tasty, will definitely make it again!
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Pork Steaks

Reviewed: Sep. 13, 2011
Came across this recipe while looking for a quick way to cook pork steaks. I used wild pig leg steaks and overall they came out really nice. I followed the advice of some other reviewers and dredged the pork in flour first. Glad I did because the steaks came out with a nice silky texture. Didn't have green onion, so made it without. This recipe was surprisingly flavorful for having so few ingredients! My only complaint is that it was a tad salty for my liking, but not enough to keep me from making it again. Maybe next time I'll try with low sodium soy sauce.
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Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Reviewed: Sep. 13, 2011
A favorite in my house! I omit the shallots (personal preference) and use a little more garlic than the recipe calls for. It's a little messy to stuff and wrap the chicken, but definitely worth it! I bake for 35 minutes at 375, then broil for another 5-10 to crisp the bacon and brown everything up.
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Chicken Breasts Pierre

Reviewed: Sep. 13, 2011
This was awesome! I didn't have mustand powder or celery seed, so made it without. And I used diced Italian tomatoes, because that's what I had on hand. The sauce turned out great and the chicken was very tender. Would be great over rice. Very easy, will definitely make this again!
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