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Rosemary Ranch Chicken Kabobs

Reviewed: May 4, 2012
This is a can't miss recipe! I added personal "touches" by adding: squash, zucchini, red & green pepper & onion. I ALWAYS prepare the kabobs and marinade overnights before GRILLING them. We steam some broccoli and rice for "sides" to complete things. UmUm
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8 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: May 2, 2011
This recipe is the BOMB! Like many folks...this was my first time cooking a pork shoulder. The oly changes: 1-DO NOT add veggy oil. Are you crazy! Pork always makes its own oil. 2-1/2 can of beer instead of broth. 3-I smoked my meat for 1.5 hrs with a charcoal grill and hickory wood chips. 4-5lbs TRIMMED pork shoulder (I would suggest trimmed to reduse amount of oil) 5-2 heads of garlic (1 head crushed in pot when slow cooking. 1 head inserted in meat when smoking. 6-Remove meat from pot to shred (drain "juice" before putting meat back in pot. Add sauce along with the onions and garlic from the juice back to pot. Add juice accordingly...I like my pork not to jucy). 7-Enjoy.
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29 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Nov. 16, 2010
Great recipe to start with! However, you'll have to "tweek" them to suit your taste buds. My changes: Seasoned the meat with garlic powder, black pepper and adobo then marinaded in 1 cups of Worcestershire & 1/4-1/2 cup hot pepper sauce combo min. 8 hrs (the longer the better). I also poured the marinade in the crock pot with approx. 1 1/2 to 2 cup of red wine and 1 cup of beef broth. I omitted using plain water in lieu of wine. I found that its best to use enough liquid to at least cover the meat. 2 bay leaves, 3 red potatoes, 2 sweet potatoes, 3 celery stalks, 3-5 carrots, 1 spanish onion, 1 1/2 of chopped garlic, 1-2 Tblsp fresh thyme, 1-2 Tblsp fresh rosemary, 2 bay leaves. I omitted the onion soup. The quantity of veggies depends on the size of your pot. I DID brown the stew beef as directed. Next time I will saute the garlic and onions to soften. Lastly, the amount of warm water and flour "slurry mix" you'll need will depend on how much "juice" you have. I strongly recommend checking near end of your cooking time. I added a little at a time then thicken to the way I wanted it. BTW the second day the stew was even better! The Worcestershire and fresh herbs brought the dish together!
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3 users found this review helpful

Bada Bing Pork Chops

Reviewed: Nov. 5, 2010
Chops are my favorite meat right next to fried and grilled fish! This recipe rocks! The only change I did was season my chops with garlic powder, adobo seasoning, black pepper and italian herb seasoning w/ thyme, oregano, rosemary and majoram. How much seasonings?.....To taste! I season the meat before adding the marinade. The marinade is great....I same some on the side to use as extra sauce when serving. Just be careful with the adobo....it does have salt in it! You can be liberal with the rest of the seasonings. Lastly, BE CAREFUL NOT TO OVERCOOK THE CHOPS. Please follow the directions as listed and you will not go wrong. It's a keeper for sure.
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2 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Oct. 13, 2010
I decided to go with this recipe based upon all the great reviews! I made it for our recent family Sunday dinner. The wife practically crownd me "Top Chef". The only changes was I made 8 servings. I added 1 1/2 head of garlic (we LOVE fresh garlic), 1 lb of mushrooms, 1 cup Romano and 1/2 cup half n half. I loved going with the suggested 1 tsp of cayenne, However, I can telll that the wife probably would haven't noticed perhaps 1/2 tsp cayenne instead. She still LOVED the dish though. As we were eating we both said next time try adding scallops to the "party". Why stop there.....we may just intoduce more "folks" from the shellfish family as we experiment! :-) Just my 2 cents. Anyhow THANKS for sharing. BTW folks I'd suggest using ALL fresh veggies and shrimp.
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8 users found this review helpful

Super Summer Grilled Bluefish

Reviewed: Oct. 6, 2010
I'm a avid fisherman here in New Jersey! Therefore, I made my recently caught fresh bluefish using this recipe expecting ummy things.....boy was I and the wife disappointed with the results. I followed the recipe EXACTLY. The fish just had a citrus flavor nothing else came "through". Maybe this would have been better with what we call "snapper" which are much smaller than the "cocktail" bluefish I used which is a bit meaty!
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8 users found this review helpful

 
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