Tom Recipe Reviews (Pg. 1) - Allrecipes.com (12826913)

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Out of this World Turkey Brine

Reviewed: Nov. 21, 2012
Da Polish Guy say's- that this is OUTSTANDING! Adding some apple juice concentrate is an added bonus.
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7 users found this review helpful

Fresh Salsa

Reviewed: Mar. 1, 2012
I never heard of a fresh salsa without cilantro in it!
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14 users found this review helpful

Baked Mushroom Thighs

Reviewed: Jan. 26, 2012
Skin on or off the chicken??????????????
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17 users found this review helpful

Kris' Amazing Shredded Mexican Beef

Reviewed: Jan. 21, 2012
Sounds xlent! Looks like there's corn in the picture but not in the recipe.
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1 user found this review helpful

Fabulous Fargozas

Reviewed: Jan. 10, 2012
Did anyone ever try making this into a loaf of bread????? Sounds like it would be really good for sandwiches.
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2 users found this review helpful

Slow Cooker Turkey Legs

Reviewed: Dec. 10, 2011
I made this yesterday. I used 1 pkg of legs & 1 pkg of thighs. I sprayed the foil with nonstick spray. Also I sprayed the turkey pieces a little so the seasonings would stick better to the meat. I tried 4 different seasonings out of my cabinet put a different seasoning on each piece of turkey to see which one turns out the best. After removing the pieces from the slow cooker & removing the foil, the turkey fell right off the bone. The bottom of the slow cooker was full of juices from the turkey pieces. I do believe that the turkey was in the slow cooker TOO long. The skin on the turkey was almost completely gone. When the bones were removed from the turkey they looked like they were all cooked out & dry. The meat was juicy & tender. Next time I make this I'll take the turkey out when the internal temp is 170 degrees in the thickest part of a thigh. Yes, I would make this again. Tom, from Wisconsin
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72 users found this review helpful

English Roast Beef

Reviewed: Nov. 6, 2011
This sounds really good & reading the reviews looks like everyone enjoys it. I only have one question- does this turn out like the Roast Beef you would get from a Deli? Nice & Med Rare in the center. Thanks, Gutpyle
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3 users found this review helpful

Breakfast Sausage

Reviewed: Jul. 18, 2011
When making sausage of any kind being, Italian,Brats or Breakfast Patties. It is always best to let your seasoned meat rest in the fridge over night to flavor thru before putting it in casings or making patties.
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11 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011
This also is xlent if you use Pork Breakfast Sausage. Fry it, drain it & crumble it into the sauce.
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3 users found this review helpful

 
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