MSROOTZ Recipe Reviews (Pg. 4) - Allrecipes.com (1546281)

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Boilermaker Tailgate Chili

Reviewed: Sep. 16, 2008
My family really liked this. I made 2 mistakes though. I read the recipe wrong and bought a chuck roast instead of ground chuck. But my family prefers chunks of beef in chili rather than ground beef anyway. I just cut it in bite sized pieces and browned it as the recipe stated. The other mistake is I didn't have tomato paste and I didn't use anything in place of it. I am saving this one, and will make it again.
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Chicken Cordon Bleu II

Reviewed: Sep. 15, 2008
Very good! I pounded the chicken to about 1/4" thickness. Also salt and peppered the rolls before rolling in the flour. We'll be making these again.
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Sep. 14, 2008
Very impressive. I like that the stuffing didn't have bread crumbs or other fillers. Great for low carbers. I want to try this using chicken breast.
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Parmesan Knots

Reviewed: Sep. 14, 2008
Super easy and tastes great. Next time I will substitute melted butter for the oil, just to see how it differs.
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Easy Slow Cooker French Dip

Reviewed: Sep. 13, 2008
This was just okay, not bad, but not outstanding. The juice was pretty good, however, the roast fell apart. I couldn't cut it into slices.
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Taqueria Style Tacos - Carne Asada

Reviewed: Sep. 11, 2008
Great flavor! We live in California so you can find a Taqueria pretty much on every corner. This rivals anything we can get at a restaurant. When I make this I like to use a screaming hot iron pan (I even put the pan on my grill outside so my stove doesn't get messed up) and cook the meat in small batches. The meat will have a crustier outside. When you cook it all at once it sort of steams it and the outside of the meat is softer. Either way, the flavor is terrific.
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Asian Beef Skewers

Reviewed: Sep. 11, 2008
This is soooo good! In error my husband cooked the strips of beef in a pan, without being skewered, and it was still great. Definitely an option for those without a grill. Pan must be screaming hot and cooked in small batches. We will make these again (on the grill though!) The flavor is great.
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Sea Bass Cuban Style

Reviewed: Sep. 9, 2008
We liked the sauce, but the overall recipe didn't do much for us.
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Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Aug. 29, 2008
Very good marinade.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Aug. 21, 2008
We didn't care much for this. Not that it's a bad recipe, just not pleasing to our palates.
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Cucumber Sandwich

Reviewed: Aug. 20, 2008
Great sandwich, I love everything that is on it though. Only one problem, I was hungry again about an hour later. Veggies don't stay with me!
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3 users found this review helpful

Sesame Parmesan Zucchini

Reviewed: Aug. 19, 2008
Love these! I used half the amount of cayenne pepper and there was plenty of kick. Next time I make these I'm going to flip them over half way through. One side was crunchier than the other.
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Marinated Cucumbers

Reviewed: Aug. 11, 2008
This was rather boring. I don't usually like to use white vinegar for cooking. Maybe I would have liked this better using cider vinegar. I also didn't care for the herbs either. Anyway, I won't make this again.
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Grill Dough

Reviewed: Aug. 7, 2008
The cooking method of this recipe is what sets it apart from other pizza dough recipes. The dough is just basic pizza dough, and very good by the way. Don't know why I never tried baking pizza on the grill, it's GREAT! We made 4 small pizzas. We cooked one side and brought them in to assemble the toppings on the cooked side, then they went back on the grill to finish. The texture of the crust was perfect, crisp on the outside and tender on the inside. These do cook quick and therefore can burn very quick. I stayed with them and using 2 spatulas rotated them around frequently to evenly cook the crusts.
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Indonesian Satay

Reviewed: Aug. 1, 2008
Very good, and easy. In response to the reviwer who cautioned against natural peanut butter...that is all I use and it worked fine. It wasn't mixing well at the beginning, but use a whisk and there is no problem.
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Taco Seasoning I

Reviewed: Jul. 30, 2008
This was good. I like that I can control the amounts of the ingredients in the mix and nothing artificial. I used this for the Spicy Baked Sweet Potato Fries from this site. Even though I didn't care for it on the sweet potatoes, I liked the flavor of the mix itself and will try it the next time I make tacos.
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Spicy Baked Sweet Potato Fries

Reviewed: Jul. 30, 2008
The taco seasoning masked the flavor of the sweet potaoes and some of the seasoning burned. I love sweet potatoes so I will make these again but will only use salt for seasoning.
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Southwest Summer Pork Chops

Reviewed: Jul. 29, 2008
The spice rub/marinade definitely earns 5 stars. I only had 1 hour to marinate and I think these would benefit from a longer marinating time even though the recipe states 1 to 2 hours. The flavor was there but a bit shallow. I would recommend a minimum of 2 hours. I will make these again, but I am going to try a longer marinating time,
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Chicken Tikka Masala

Reviewed: Jul. 28, 2008
After I try making this again using waaaay less salt, it could have the potential of being worthy of 5 stars. I can't believe any person on the planet could consume the amount of salt given for this recipe. On the other hand the recipe does include the "or to taste" disclaimer with both salt amounts given. I've found though that the amount of salt given in a recipe is usually pretty darn close to or for my family's taste a little less than what is needed to enhance the flavor of the dish. On a positive note, we really liked the spice blend. I didn't have the jalapeno for the sauce, but we didn't think it needed it. For our taste there was plenty of heat from the cayenne pepper in the marinade. I am going to make this again paying close attention to the salt and I will add to the sauce a sliced onion sauteed for a few minutes before adding the garlic. A restaurant I ate this at had some onion in the sauce and I really liked it.
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Boston Brown Bread I

Reviewed: Jul. 28, 2008
Very tasty bread. I love the flavor of molasses and this bread delivers. I'm taking one star off because I think the oven temp is a little high. I searched other brown bread recipes and the oven temp was either 325 or 350. I used the oven temperature given and the inside wasn't quite done and the outside was rather dark. I had to drop the temperature to 350 to finish baking. Other than that this is worthy of 5 stars for me. Next time I make this I will make the adjustment to the oven temperature.
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Displaying results 61-80 (of 267) reviews
 
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