Dave Recipe Reviews (Pg. 1) - Allrecipes.com (13307766)

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Wisconsin Native's Beer Cheese Soup

Reviewed: Dec. 13, 2009
The flavor was great but I screwed up by not adding all the cheese to the milk mixture before adding the broth/beer. When I added the remaining cheese, it would not incorporate into the soup and became a blob. Lesson learned.
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Bread Machine Pumpernickel Bread

Reviewed: Sep. 8, 2013
Outstanding!! I followed the recommendations of some others and increased the water to 1 1/3 cup, used 2 cups of bread flour and only 1/2 cup of whole wheat, and used the light crust setting. I also reduced the cocoa to 2 tablespoons. I'm also a big believer in using the vital wheat gluten. The result was a very well-risen loaf with a fantastic texture and moistness. I don't see a need to alter a thing on the next loaf from those mentioned above. Can't wait to make a sandwich with some ham, turkey, and cheddar.
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Italian Bread Using a Bread Machine

Reviewed: Nov. 27, 2014
I've made this recipe several times and have made the following minor changes. I used 3 cups of AP flour and 1 cup of bread flour. Also added a tablespoon of vital wheat gluten. I made one large loaf instead of splitting into two and cut it crossways for more crunch. Finally, after brushing with the egg mixture, I sprinkled sesame seeds, a pinch of kosher salt, and a mix of garlic powder and Italian herbs on top. I won't change another thing. It's perfect.
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: May 3, 2010
Like everyone else, we loved these. I modified the recipe by using 4 cups of low-sodium chicken broth and 1 cup of water. I did not add the bacon, but used a little more ham than called for. I think the next time I will decrease the cayenne to a quarter tsp. as I'm not a big fan of cayenne flavor. I would maybe add a little more jalapeno to make up the difference. I cooked them for a full 8 hours and they were nice and tender, tasty and filling. These will definitely go in a regular rotation in our house.
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Garlic Cheese Grits with Shrimp

Reviewed: Jan. 8, 2010
I've never made grits before but following suggestions on here they came out great. Used chicken broth but forgot to add the cheese. Also, I added some red onion, sliced ham and some brocolli to the shrimp/tomato mixture. I used thawed frozen shrimp and added a couple pats of butter to the sauce just before serving. Made a wonderful broth.
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Slow Cooker Pinto Bean Bonanza

Reviewed: Dec. 29, 2012
Outstanding! I made these pretty much to the recipe, but made the following tweaks. I used a little more bacon, discarded the drippings, and used smoked sausage (browned) instead of the kielbasa. I didn't have dried onion, so used fresh. Finally, I also didn't have green peppers or green onions on hand and I definitely think these beans could have benefited from both. I warmed up some tortillas in a hot pan and spooned the beans in, added a little shredded cheddar, and rolled them up. My only suggestion is to not add any salt until near the end of cooking so they soften up without a 9-10 hour cooking time. I will be making these regularly.
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Colorado Green Chili (Chile Verde)

Reviewed: Oct. 28, 2012
I can't stop eating this. Absolutely wonderful. I did use some of the tips from other commentors and added a few twists of my own. I added some cubed carrots and used a prepared Salsa Verde with jalapenos added. Also, I did make an olive oil/flour roux to thicken it a bit. If you don't like heat, I would recommend using a tomatillo-only salsa or make your own, leaving out the jalapenos. I used 5 poblanos, roasted in the oven and peeled. Next time, I'll use a few more. Make this recipe. You won't be sorry.
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