CYNTHIAWALKUP Recipe Reviews (Pg. 1) - Allrecipes.com (1534875)

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Red Wine-Mustard Pan Sauce

Reviewed: Jan. 29, 2006
This is an excellent sauce...perfect with Steak. It makes the steak! I coat my steaks with oil, salt and pepper and throw them on an extremely hot skillet. They cook fast! When they are off, the sauce takes about 3 minutes.
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20 users found this review helpful

Red Enchilada Sauce

Reviewed: Sep. 3, 2005
I'd been looking for something to put over my chimichangas and this worked real well. And the ingredients are what I commonly have on the shelf, so thats a plus. Thanks!
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0 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Dec. 9, 2004
The first time I made this I put chili powder in it as I didn't have Cayenne Pepper. DON'T DO THAT. IT WAS TERRIBLE. The second, third, fourth....times I used Cayenne and basically followed the directions except vegetable oil instead of olive oil, and half the salt (I don't have Kosher and I think Koser is courser). It was and is fantastic. Its one of the spice packets i'm putting together as Christmas gifts. Thanks Joel!!!!
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Marinade for Steak I

Reviewed: Dec. 4, 2004
Really good and just what I was looking for. I didn't have wine vinager and used half cider vinegar and half red wine...can I do that? Well it still tasted great. I also like it because you can "play" with it if you wish, and add other things according to taste.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Dec. 4, 2003
The only reason I gave this four instead of five stars is because I (being the inexperienced cook) was at a loss at how much ground beef and water to add. Finally after stressing some I added the whole thing to 1 1/2lb ground beef after mixing in 1 1/2 teaspoons of cornstarch to add some body. I then added about a cup (or under?) of water and man...it was good. Very flavorful and another hit for my picky husband. Thank YOU!!
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4 users found this review helpful

Simple BBQ Ribs

Reviewed: Nov. 22, 2003
The ribs aren't the only thing great about this recipe. The broth was so flavorful. I saved it and used it as liquid for a roast pork. I took the seasoning cue from the ribs and used garlic and pepper on the roast as well and cooked it forever. My first pork roast that turned out. But anyway the ribs...they were tender and extremely flavorful. I almost hated putting on the sauce, the flavor was so good. Thanks for the recipe.
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1 user found this review helpful

Lazy Dazy Cake II

Reviewed: Oct. 10, 2003
This cake tasted like a cross between angel food and butter cake. It rose up perfectly and I did not think it too sugary as others thought. I dripped a chocolate glaze over it and it tasted great. I will make it again but I might experiment with adding more butter for a more tender cake. Though the glaze went really good with this, I'm thinking that the firm texture may not go well with frosting. This recipe really came through for me as I racked my resources looking for a cake that was fast, easy and didn't eatup all my groceries. Thank You.
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8 users found this review helpful

Broccoli and Rice Stir Fry

Reviewed: Jul. 1, 2003
I make this recipe but there are three ingredients that I must have in it besides whats listed to really relish the dish and that is one or two cloves of crushed garlic, around 1 teaspoon of minced fresh gingerroot fried with the onion(I keep a small bit of it in my freezer...keeps forever) and a couple of teaspoons of sugar. This is great to make when my stir fries don't turn out as tasty as planned.
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2 users found this review helpful

Chicken Scampi II

Reviewed: Jun. 23, 2003
Myself, and my 2yr and 3yr old LOVED this dish. We served the sauce over angel hair pasta. My 3yr old liked it so much that when we had speghetti a couple of days later...her favorite dish...she refused it as she thought it would be the Scampii. My husband didn't care for it, but he has an attitude problem trying out new recipes. It was great. Thanks.
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Moist Yellow Cake

Reviewed: May 22, 2003
This cake was moist and delicious and didn't resemble cornbread one bit. I didn't have buttermilk and used milk with a couple of tablespoons of vinigar. After I poured the batter in the pan I realized that the recipe didn't call for salt, and the batter seemed like it needed it, but I didn't miss it in the finished cake. It was great with chocolate frosting.
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2 users found this review helpful

 
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