Tom Recipe Reviews (Pg. 1) - Allrecipes.com (1590391)

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Bacon Wrapped Chicken

Reviewed: May 18, 2006
I added garlic and other spices to the cream cheese and the soup to make this less bland. It's a great creamy dish and the family loved it. I like my bacon crispy so next time I will not use thick cut bacon. I may also bake for 15 - 20 mins before pouring the sauce over the chicken.
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Candied Lemon Peel

Reviewed: May 3, 2006
Delicious! I used a veggie peeler to get only the yellow portion of the lemon peel. This resulted in tender strips of peel. I minced the finished candied lemon peel and added it to the Lemon Icing recipe from this site. Yummy!!
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Lemon Icing

Reviewed: May 3, 2006
Very good! This frosting was a nice combination of sweet and tart.
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Flank Steak Pinwheels

Reviewed: May 3, 2006
Very tasty! The entire family enjoyed this dish. I made the marinade as directed. We didn’t have any feta cheese on hand so I substituted ricotta cheese mixed with various spices we had in the cupboard (fried garlic, fried red onion, pepper, fresh thyme, dash of cayenne pepper) I will make this again. The steak didn’t flatten out very much so this was almost more of a stuffed flank steak than a roll-up. That didn’t affect the flavor. This recipe is a great base so that you can use the ingredients you have in the house if you don’t have exactly what is called for!
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Southern Grilled Barbecued Ribs

Reviewed: Mar. 28, 2006
If you like a sweet & tangy BBQ then this is a recipe for you! The sauce is not thick and sticky and coats the meat wonderfully. This is a very versatile recipe. I did not have all the ingredients and had to make some substitutions: Chicken Worcestershire instead of regular Worcestershire, White Vinegar instead of cider vinegar, sugar and molasses instead of brown sugar. The only regret I have is the Chicken Worcestershire. Regular Worcestershire would have contributed more depth to the flavor of the sauce. But despite that regret, the sauce was very yummy indeed. My only quibbles with the recipe are with the cooking on the grill. Because the BBQ sauce has such high sugar content I would not advise coating the meat with sauce before putting it over the coals. The sugar can easily burn. Also, the cooking time on the grill is too long (or my coals were way too hot.) I would keep an eye on the ribs and pull them once they browned to your taste. Generously apply the BBQ sauce after the ribs are finished cooking. If you would like to caramelize the sugars in the BBQ sauce, let each side cook for a minute or two but watch closely to prevent the sauce from charring. I will make this recipe again.
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Keema (Indian-Style Ground Meat)

Reviewed: Aug. 4, 2003
Very flavorful. This seems to be a very adaptable dish. I used about 1 lbs of ground chuck since that's what I had dethawed the night before. Didn't have any beef stock so I used chicken stock instead. I think this made it a bit salty so next time I'll just use water. Served it with cous-cous.
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1 user found this review helpful

 
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