Pat Recipe Reviews (Pg. 1) - Allrecipes.com (15111771)

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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Nov. 4, 2014
Used this rub on a tri-tip roast (3 lbs) recently subbing garlic powder instead of garlic salt and celery seed instead of celery salt and used a teas. of sea salt instead of a tablespoon. That sounded like a lot of salt. Rubbed the meat and let it sit in fridge for 5 hours. It was delicious. We were rubbing the last few slices in the plate drippings and gobbling them up as we cleaned the kitchen, couldn't get enough of that flavor. I plan to keep a jar of this all mixed up and ready to go to sprinkle on burgers before grilling, steaks, etc. It's a keeper.
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Photo by Pat

Hawaiian Coleslaw

Reviewed: Sep. 15, 2014
I made this for a party we gave for a friend moving to Hawaii, it was dee-lish. Instead of canned crushed pineapple, I used the fresh pineapple pulp I crushed in scooping it out of a ripe pineapple, and then served the slaw in the two empty halves of the fruit. It was a beautiful presentation. I'm going to repeat it for another Hawaiian themed party this weekend, but will have to triple the recipe for a bigger crowd. I also used pre-shredded slaw instead of cutting up my own cabbage, everything else was by the book. Easy and yummy, what more can you ask for?
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Marilyn's Green Beans Italiano

Reviewed: Jan. 30, 2013
Just tried this recipe last minute, as dinner was ready except for cooking the green beans, which I hate by the way! It was outstanding, my hubby and I were fighting over the last few. (he loves green beans!) I microwaved mine to 75% done, rather than steaming them, skipped the parm and parsley due to a lack of it, and used the italian flavored bread crumbs I had on hand. Thanks for this, hope to do it again exactly as written, but your recipe was a great spring board for me tonight.
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Taco Seasoning I

Reviewed: Feb. 8, 2012
Thanks for this recipe Bill. It's so much better than the packets. I make a big batch and keep it on hand.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 5, 2012
I made this yesterday for a super bowl party happening this evening. It was so delish that my hubby and I ate most of it for dinner last night so I am making it again right now for the party. Yesterday's version was done with chicken broth instead of beer, as all we have on hand is pabst blue ribbon and that didn't seem robust enough, and I used the Bill Echols Taco Seasoning recipe, all of it. I rinsed the beans, using black and pinto. Loved the soup, but it didn't have much liquid in it. Today's version is done the same as yesterdays', but I subbed a 14oz can of ground, peeled tomatoes for the small can of tomato sauce, hoping for more liquid. Hope it makes it to the party intact, it smells awfully good! Will serve it with sides of sour cream and shredded cheddar, and blue corn chips for dipping or crumbling, diners choice. This recipe is a keeper, so easy and soooo good! Thanks Patti
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 4, 2012
This was absolutely dee-lish! The pork (same cut and brand that I always buy) was soooo tender, and the sauce was very flavorful I didn't change a thing about the original recipe. I might make a double batch of the sauce next time, it was so nice to be able to spoon a puddle onto each plate and set the meat onto it. I can't wait to make it again and serve it to family and friends.
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