wickedcatharine Recipe Reviews (Pg. 1) - Allrecipes.com (13209976)

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Wisconsin Bratwurst

Reviewed: May 29, 2010
A great-tasting, classic Wisconsin recipe. It seems the secrets here are the butter and mild heat. I usually see the best-tasting brats floating in a pan of gently simmering (not boiling) beer, sliced onion, and butter right on a hot grate for a half hour to an hour before grilling. BTW, grilling is only for lightly carmelizing the skins - and for locking in the juice from simmering - not additional cooking. Do not overdo either! Skins should literally burst when bitten through. And, yes... serve on hoagie or hard rolls, or something substantial. Add a sliced apple and a few caraway seeds to warming sauerkraut for a more mild, sweet flavor.
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Spicy Brussels Sprouts and Carrots

Reviewed: May 29, 2010
This is absolutely great for something different to do with a vegetable side. It is not boring!! This has a taste I would expect from an expensive restaurant, not my own home... I don't know what I like best... the buttery, crunchy goodness of the breadcrumb topping, the kick of the horseradish, or the flavor of fresh vegetables beneath.
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1 user found this review helpful

Apple Orchard Punch

Reviewed: May 29, 2010
Fresh and light!
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4 users found this review helpful

Ultimate Party Meatballs

Reviewed: May 29, 2010
This is THE classic, midwestern, man-pleasing recipe for every game day. However, I recommend allowing to slow-cook for AT LEAST 3-5 hours so flavors thoroughly permeate frozen meatballs.
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3 users found this review helpful

 
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