Trey Recipe Reviews (Pg. 1) - Allrecipes.com (1481256)

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Pecan Pie

Reviewed: Nov. 15, 2003
So simple, and the taste and texture is wonderfull
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Sep. 17, 2005
I have been going back and forth between several pancake recipes for the last 4 years. I always end up settling with this one after trying something else. I like to add a little vanilla extract. I have also added some cinnamon, not making it better necessarily...just different.
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2 users found this review helpful

Pumpkin Puree

Reviewed: Nov. 4, 2008
This worked fine, but it took me a lot longer than the prescribed time before the pumpkin meat was ready. Maybe because my pumpkin was 15 lbs?? Dunno, but I baked on 325 2.5 hours before I extract the pumkin meat as a puree
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0 users found this review helpful

Shrimp over Cheese Grits

Reviewed: Nov. 4, 2008
Oh m,y this is good! Didn't change a thing, well, except I used Mexican Velvita, and these grits were awesome. I had to enlarge the recipe for my family of wife, 3 teenage boys, and myself, and all of it was consumed, quickly. Another nice evening in the Wells home.
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2 users found this review helpful

Best Carolina BBQ Meat Sauce

Reviewed: Feb. 14, 2009
Awesome. After living in Eastern NC for several years, this wasn't what I expected, which is a vinegar/pepper/brown sugar based sauce with the consistency of water. However, I was pleasantly surprised! I placed a pork tenderloin in my slow cooker before I left for work, and when I came home, dinner was ready.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Feb. 14, 2009
This Bama boy says "Darn good". I don't need to rehash what everyone else has said.
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1 user found this review helpful

Cousin David's Slow Cooker Brisket

Reviewed: Feb. 14, 2009
This turned out soo good. I did the recipe as follows, except I poured three bottles of guinness stout and two bottles of Sweet Baby Ray's BBQ sauce in my slow cooker, which is very large. I sliced 5 white onions and placed on the bottom, seared a 10 lb brisket, and let it go for 9 hours on 250 degrees. I poured the juices in a skillet and added flour, salt, garlic, and back pepper to make a gravy. Da Bomb
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5 users found this review helpful

Golden Pork Chops

Reviewed: Feb. 14, 2009
This was very good. Thx for a great recipe.
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2 users found this review helpful

Wasabi Mashed Potatoes

Reviewed: Feb. 14, 2009
Good, but definately needs more wasabi to suit me
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3 users found this review helpful

Baked Potato Soup

Reviewed: Feb. 14, 2009
Now, this is good potato soup!
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3 users found this review helpful

Three-Bean Salsa

Reviewed: Feb. 14, 2009
I make this often when company is coming to watch football, or when we are heading over to friends. It's always a hit!
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4 users found this review helpful

Red-Skinned Garlic Mashed Potatoes

Reviewed: Feb. 14, 2009
These are awesome!
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3 users found this review helpful

Catfish Tuscany

Reviewed: Apr. 7, 2009
I am a big catfish fan, actually most all fish. This hit the spot this evening. I noticed I had some frozen fillets in the freezer and had all the other ingredients. About 25 minutes later, I was enjoying my supper. I didn't alter the recipe, which is my tendancy on the second and third tries. As-is, this is a winner. I wil try it with mahi-mahi or grouper next.
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19 users found this review helpful

Beef Stroganoff III

Reviewed: Apr. 7, 2009
Excellent as-is. I didn 't change the recipe other than to omit the mushrooms.
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2 users found this review helpful

Kaese Spaetzle

Reviewed: Jun. 6, 2009
As an American living in Stuttgart, I can say that this recipe is authentic. I loved it! I did something just a little different because I like mine with bacon, which omits the requirement for butter. Fried .5 pound of bacon, reataining the grease in the large skillet. Sauteed a small chopped white onion in the grease, then added the spatzle/emmentaler and crumbled bacon. Yum!
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22 users found this review helpful

Barbecued Beef

Reviewed: Jun. 30, 2009
Excellent, made the recipe as written and my kids ate it like it was going to run away. I love the BBQ recipe.
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4 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Aug. 14, 2009
First off, this tastes amazing. I tried it as soon as I had finished preparing it at room temp and thought it was great then, but then I tried it this morning, and WOW, what a great combination af tastes! It really tantalizes your taste buds. Having said that, I rated it a 4, because of the inaccuracy of the prep time. I guess if you some really fancy food processor that will not make mush out of the ingredients, then maybe 15 minutes is realistic. I spent 45 minutes preparing the tomatoes (I remove the pulp), avacado, and mango. I chopped them by hand. With the onion, garlic, jalepeno (after removing the seeds), and fresh coriander, I made quick work of it with my pampered chef chopper. This is definately a keeper. I will entertain with this all year round!
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Sep. 13, 2009
Great Chili! I will probably use this recipe when I enter a chili cook off later this fall. My folks thought it was a bit spicy, but that is expected with them. The wife likes to put sour cream in it when served. I only added one ingredient not mentioned in the recipe, which was 2-3 tablespoons of dark brown sugar. Only because I really like the contradicting sweet/spicy flavors.
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3 users found this review helpful

Best Guacamole

Reviewed: Sep. 23, 2009
This guac is really easy, but I don't see the need for olive oil. I a,m sure there are other reviews that state this, but you need other key ingredients to amke good guac. I appreciate this recipe in that it started me on my search for a good recipe. I took this recipe and omitted the oil and lemon juice, added 2 seeded and chopped jalepenos, one small deseeded and diced tomato, 2 tbs lime juice, and 1/2 teaspoon cumin. You have to refridgerate for at least an hour. I liked the result. Thx for a good base recipe
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5 users found this review helpful

Tortilla Soup II

Reviewed: Oct. 19, 2009
Awesome! I am a big cilantro fan, so I doubled the amout, and I doubled the lime. Too save time I used 3 cans Tyson's (12.5 oz) breast meat. Huge hit! It fit the weather for the day.. mid 30's
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3 users found this review helpful

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