BOOLIEDOG Recipe Reviews (Pg. 1) - (1299438)

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Barbeque Halibut Steaks

Reviewed: Aug. 15, 2002
This was amazing!!! The hardest part of making it is not grabbing everyone else's! As others suggested, I doubled the marinade and kept half for pouring/dipping - the more, the better. I also marinated the steaks for most of the day - at least 5 hours, and they ended up as moist and tender as anyone could ask for. Thanks!!
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Caribbean Holiday Shrimp

Reviewed: Aug. 15, 2002
This one's a keeper! After the shrimp were gone, I saved the marinade and used it for dunking fresh veggies. For those who don't like quite so much of a bite (note: this *doesn't* reduce the heat, just changes the direction), try adding half a cup of brown sugar - it mellows out the bite of the lime juice a bit, without making this a "sweet and sour" recipe. Great stuff!!
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18 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Aug. 15, 2002
One good fix for the dough problem that other reviewers have mentioned is to make this in a 10" springform pan - you lose the use of your pan for a while, since you'll have to serve out of it, but there's no shortage of dough (and since 9x13 pans and springforms both hold the same volume, cooking times/temps are about the same. As others have also mentioned, I'd lose the lattice-top -- too much like a pie, and maybe experiment with a different crust recipe altogether.
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11 users found this review helpful

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