Charlie T. Recipe Reviews (Pg. 1) - (13958206)

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Charlie T.



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Mushroom Slow Cooker Roast Beef

Reviewed: Nov. 19, 2013
Very tasty, but for me, using a standing rib, which is an expensive cut and which I prefer medium to medium rare and oven roasted, was not my choice. I used a pot roast cut which worked perfectly.
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7 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 4, 2013
I made this chili exactly as the recipe stated and it turned out beautifully. As stated in the description, it can sit on low at a simmer for hours and will only improve. I let mine simmer for three hours, took it off the heat for several hours and then reheated and let it simmer for another 45 minutes before serving. As with any chili recipe, it can be tweaked, but I found it delicious just as it was.
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1 user found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Jan. 21, 2013
I prepared this pretty much as written, though I did add some salt and pepper to the chicken and then let it hang out in the garlic olive oil for a bit to which I added 1t of melted butter. It really is very good and as advertised, a quick, easy recipe that tastes great. The chicken stayed moist at the 350 temp, always a problem with boneless skinless chicken breasts and the bread crumbs browned nicely and did not burn. There are many ways to tweak it, but my point is it's a sound recipe.
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Bottom Round Roast with Onion Gravy

Reviewed: Dec. 30, 2009
Like many "pot" roast recipes, this one works very well in a crockpot. I threw in some red wine and garlic at the start and later added some quartered fresh baby bella mushrooms. I cooked it on low for 8 hours and the roast was falling apart when done, but remained moist, tender and delicious.
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4 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jul. 15, 2009
I have made this recipe twice and found it very tasty indeed, and a great way to use portobellos. It's great with many different cheeses. For large portobello caps, I found that more marinade is needed. I see some have worried that the balsamic vinegar will be too acid and overpowering. One way to avoid this is to buy reasonably good balsamic vinegar. It comes in many incarnations and a lot of the supermarket brands are pretty rough. Some that has been aged for twelve years or more can be very expensive, but there are a number of mellow ones that aren't too expensive. A definite keeper. I will make it often.
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2 users found this review helpful

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