FrankFrank Recipe Reviews (Pg. 1) - (12740231)

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Brown Sugar Meatloaf

Reviewed: Sep. 10, 2012
INCREDIBLE!! My husband loved this so much, we had it again a few days after finishing leftovers! It smells divine while cooking, and I really like the texture - much more homogeneous & less crumbly than your average meatloaf. Wrapped four mini-loafs (not circular) in two pieces bacon around the sides; used full tsp fresh ginger; placed sliced bread under loaves during cooking (so the loaf doesn't fry in the bottom of pan in fat); used 3 slices of bread, chopped fine, instead of saltines; added 2 tsp Worcestershire sauce to topping & poured on loaves as directed. Simple, fast, beautiful! Thanks so much, definitely a keeper!!
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Awesome Chicken Noodle Soup

Reviewed: Apr. 18, 2012
LOVE THIS ONE!! Best chicken noodle ever! We use thicker spiral noodles so they don't get over-squishy when stored. I use quartered ckn halves of dark meat only, better flavor than white and it pulls easier too. Thanks so much alank!
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Crazy Chicken Marinade Grilled Chicken

Reviewed: Jun. 4, 2011
I really like the lime on the grill, so we put this one together last night. I was sure I wouldn't be able to eat it as soon as I smelled the finished marinade - I was wrong!! We threw all the chicken quarters in and let it set for several hours while we did errands, then fired up the grill late afternoon. They were great! Easy to put together, great coloring on the grill. Think I will stick to "thin" meats though, the meaty parts that didn't have crispy skin or direct marinade time were perfectly juicy but without much flavor. This one surprised me, thanks!
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Hawaiian Chicken Kabobs

Reviewed: May 26, 2011
We've made this one a couple of times this season so far, and my husband keeps asking me to pick up pineapples so he has an excuse to make it again. Taken to parties, it's a huge hit! Leftovers are incredible too, I put them in wraps for myself and the flavor is still great. Basting with (veg only) reduced leftover marinade worth the time. So easy! Thanks for posting, and thanks to KAJEWSKI for condensing the tips!
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Strawberry Jam

Reviewed: May 23, 2011
My husband's favorite, we will never buy jelly from the store again. Our strawberry patch was wildly successful in the last few weeks and we needed something to do with the berries we couldn't eat - other than freeze them, as our freezer is already overstuffed. Never tried preserves before, but two thumbs up for this simple recipe. I noticed that during the cooking, the temperature of the hot mix that was bubbling was always around 200deg, while the temp of the homogeneously mixed liquid was much lower. HINTS: Don't stir too often, use a large, heavy soup pot (not a saucepan) and do not add a top at any time; gradually increase the temperature of the stove top (don't start on high heat, start on med-low heat and increase as the berry mix warms). Also, I can't imagine getting this right without a thermometer to mark the point of 220 deg; if you don't have one, get one first! Thanks for posting!
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