icecoolputer Recipe Reviews (Pg. 1) - (16039612)

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Halibut Weaver

Reviewed: Mar. 24, 2011
Loved the recipe. Just got some halibut right off the boat on the west coast so it was as fresh as it can get. I might go with a bit less dill next time as I am not that fond of dill, but that is a personal preference. I also added a picture of my plate prior to the meal being vacuumed off the plate I ate it so fast! I am glad I make enough for 4 meals as it was still just as good as leftovers at work, and people were begging for the recipe! It got eaten just as fast at work! It was that or it be eaten by my co-workers! Vultures is what my co-workers are when I bring this meal in! This would also work with most other white fishes. Many thanks to the original recipe poster.
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3 users found this review helpful

Brown Sugar Pie I

Reviewed: Apr. 23, 2011
I have had this in the past, and it is a diabetic's worst nightmare. Very sweet, yummy, fantastic, but what a rush for the blood sugars!!! Just to mention you only need about 1/8th to 1/4 inch deep of the liquid in the pie crust for it to be the right thickness once baked. Too much of a good thing is not better in this case. More than 3/8ths and it takes the pie into just too much for a dessert. Like someone else said, I can make it for others, but not for myself. My blood sugars rise just looking at the picture!!!
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6 users found this review helpful

Egg in a Boat

Reviewed: Aug. 28, 2011
What I have done is make a grilled cheese sandwich by buttering 2 slices of bread on the outside, a slice of cheese on the inside, and after cooking one side and flipping I use a glass to cut out the middle and drop an egg in. Add whatever spices you want after dropping the egg in the basket for additional taste then cover to trap the heat in and lower the stove temperature from medium to low which allows the egg to cook from bottom and top. This also allows the grilling bread to slowly cook and not be burned when you take it off the stove.
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6 users found this review helpful

Bourbon-Mango Pulled Pork

Reviewed: Aug. 30, 2013
Absolutely fabulous! LOVED it! I used Vancouver Island sea salt as I did not have kosher salt. Big amount for a single person but I froze some for later. YAY for later!!!
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1 user found this review helpful

Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Sep. 27, 2013
You can also use Yves Veggie Ground Round to make this meatless. I also add diced or sliced mushrooms, celery, diced green peppers, and zucchini. This is so similar to the recipe I have been making for decades that it pretty much is the same, just minus the veggies. I also add bay leaves but remove them when I put the cooked sauce in containers and freeze them for later meals. Can't be a real sauce without garlic being added though.
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7 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Jun. 2, 2014
Added assiago cheese to the mix, then tzazhiki sauce on the slider buns was amazing!
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5 users found this review helpful

Stephanie's Freezer Spaghetti Sauce

Reviewed: Feb. 20, 2015
I suggest using shredded carrots, (2 or three of them), to replace the sugar. I have also added mushrooms (a pound of sliced white mushrooms is nice for most people, but I would put in 3-4 if I could being a BIG mushroom lover) and 2-3 diced zucchini. This adds more veggies to the sauce and makes moms happier when their kids eat veggies. Who's gonna tell the kids right? I also cook this in a big pot on the stove, putting the tomato paste in at the beginning. My sister bakes hers in the oven. This is an all day thing, cutting veggies at 6 to get the sauce on the stove at 8am in time for dinner at 6 pm. The house smells great, and the sauce freezes well in single portions, (1 cup), or multiple portions 4 or more depending on who is at the table and portion size. Can throw meat in or veggie ground round, and adjust for spiciness.
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2 users found this review helpful

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