Smokin Mike Recipe Reviews (Pg. 1) - Allrecipes.com (1571108)

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Bagna Cauda

Reviewed: Oct. 11, 2009
Like many Americans, for much of my life I totally avoided ever even trying anchovies. Then while dining in an Italian restaurant one evening, the host ordered anchovies to add to his spaghetti dish. I was intrigued,and gave them a try. I was quite surprised to discover that I REALLY liked the fishy/salty taste of these little fishies. The reason I bring up the above is because of the extreme flavor that the anchovies bring to this dip. If you don't like the strong flavor of anchovies, you probably won't like this dish. The garlic is just an added attraction! I have never been to Italy, so my exposure to Italian food has been entirely of the American variety. I have tried several variations of Bagna that are heavy on olive oil, and I found them less enjoyable. This version that uses heavy cream was - to my taste - truly excellent. Thank you Julie P. for sharing!
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4 users found this review helpful

Peppy's Pita Bread

Reviewed: May 20, 2008
These were so relatively simple to prepare, and very good! Used them for mini-pizzas and they were fantastic!
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0 users found this review helpful

Detroit Hot Honey Wings

Reviewed: Feb. 4, 2008
These wings were fantastic! You can probably tell from my nick that I like outdoor smoking/grilling. In fact I don't usually like chicken, but these wings were sweet/spicy with the wonderful flavor only cooking over a wood (or briquette) barbeque can provide. This will be a permanent addition to my recipe collection! Don't be too concerned if the wing pieces "char" a bit more than in the picture. The important thing is to cook the meat all the way through. The charred skin just adds to the range of flavors - and adds an authentic "grilled" presentation. Bye-bye soggy fried hot wings!
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7 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 13, 2007
Burned Brussel Sprouts? Amazingly good! Just don't roast them too much.
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1 user found this review helpful

Salt Rising Bread

Reviewed: Nov. 13, 2007
Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise. This is a common problem - one time it comes out beautifully, the next it is a total waste. In a spirit similar to making sourdough bread however, the successes are so rewarding that the failures are easily overlooked. If you have had a problem with this breead, give it another try -- the successful loaf is well worth the effort.
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21 users found this review helpful

Pickled Pig's Feet II

Reviewed: Nov. 13, 2007
These were perfect. Every bit as good as the "store-bought" variety, without the added preservatives and coloring.
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10 users found this review helpful

Perfect Baked Potato

Reviewed: May 13, 2007
I was skeptical about whether a 90 minute baking time was really going to create a better tasting potato. Potatoes only take a matter of minutes to cook in a microwave oven after all. After tasting this baked potato however, I am convinced. It is so fluffy and delicious; it is the crowning accompaniment to a grilled steak. I don’t know if it is the slow baking, or the use of olive oil and salt in the rub, but I have now added this to my “short-list” of best recipes!
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1 user found this review helpful

Coconut Shrimp I

Reviewed: May 14, 2006
I followed the recipe exactly and they were great! My wife can't wait until I make another batch.
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0 users found this review helpful

Texas Pork Ribs

Reviewed: May 22, 2005
I prepared these ribs as the recipe calls for, however I cooked them in my barbeque smoker for about 5 hours at 240-250 degrees. Came out delicious - better than most barbeque restaurants serve! Thanks Laura!
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Dale's Lamb

Reviewed: Mar. 7, 2005
I am an avowed lamb lover, but my family is not. I convinced my wife to try a lamb dish one more time, and went hunting for a recipe that *hopefully* would be palatable to both of us. Not only was I extremely happy with the flavor, but my wife said that it was wonderful! This dish truly has a gourmet flavor, and will likely please those who don't ordinarily like the taste of lamb.
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36 users found this review helpful

Glazed Meatloaf II

Reviewed: Jun. 4, 2004
This meatloaf was very good. Straight out of the oven, I did not think it was quite as good as our normal meatloaf fare - which includes cheese and cream of mushroom soup. The leftovers, however made excellent sandwiches - the taste and texture are just right. I particularly liked the glaze.
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0 users found this review helpful

 
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