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Southern Pecan Pie I

Reviewed: Nov. 29, 2014
I've never made pecan pie before, but I know what i like. And this recipe fit the bill very well. The consistency was perfect, and the flavor had just the right amount of sweetness. I will surely make it again.
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Best Steak Marinade in Existence

Reviewed: Jan. 10, 2015
Amazingly good, the best steak marinade I have ever tried to be sure. This will become a summer grilling staple. It's easy to make. Give it a try.
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Pork Tenderloin in Bourbon

Reviewed: Jan. 10, 2015
Unbelievably good. This is so easy to make and is sure to be a hit. I had to shop for some of the spices, but you will be well rewarded to do so yourself. It is quite amazing. It is great even for leftovers.
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Best Ever Meat Loaf

Reviewed: Mar. 19, 2015
First, I have to say that I have never been much of a meat loaf fan. Mom used to make this on occasion, and while it was good, I would have rather just had a hamburger. So I made this tonight simply because I had too much ground beef on hand that needed to be eaten. The only modification I made to the recipe was to add several dashes of L&P Worchestershire sauce. I used 80% lean ground chuck, and the loaf never fully setup, although it held together for the most part. My bread was not completely dry, and in hindsight I should have toasted it. So I am unsure if the excess moisture was due to the semi-dry bread or too much milk or not using leaner beef. However, the flavor was GREAT. The sauce really was a winner as simple as it is. I will definitely make this one again.
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Real Texas Chili

Reviewed: Jan. 1, 2012
I found this one of the best chili recipes yet. I like the TX style of chili with modifications. I have to have beans. I just like beans in my chili. I followed the recipe quite closely with the following modifications: 1) Substitute corn meal (masa) for flour 2) Add 1 diced green pepper 3) Add 2 medium white onions (diced and sauteed in olive oil prior to adding to the pot) 4) Add 1/3 to 1/2 cup fresh cilantro (finely chopped) 5) Add 1-6 oz can of tomato paste 6) Add 2 seeded jalapeno peppers (finely chopped) 7) (optional) Add 1/4+ tsp cayenne pepper to taste I also had to use about 30 oz of beef stock. I bought 2 boxes of College Inn brand, which comes in 16 oz boxes. But just to be clear, I tasted the chili prior to adding anything extra, and it was quite good just the way it is.
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Southern Cornbread Dressing

Reviewed: Nov. 29, 2014
Overall it is a good recipe. But I thought it lacked depth of flavor. I thought it could have used a bit more of something, namely sage, and perhaps something else. In truth I made this over two days, since I had a lot of things to make and only one oven in which to make them. So I ended up using chicken broth rather than the chicken stock from the breasts. Also a 1 lb loaf each of white bread and cornbread are going to require a HUGE mixing bowl. I ended up having to mix everything in a big pot that is normally used for chili. After mixing everything up, I put it into two baking dishes (nearly twice the suggested servings although I made it pretty close to the recipe) and put it into the fridge to store for baking the next day. In the end I found out that my family prefers the traditional white bread dressing, so I won't be making this one again. is' good just not great.
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