usmcwife2007 Recipe Reviews (Pg. 1) - Allrecipes.com (16400741)

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Venison Meat Loaf

Reviewed: Jan. 12, 2011
The BEST meatloaf I have ever had. I used a 1 1/2 of ground venison that my husband shot. This vension had 10% pork added to it to give it some fat content. I did not have tomato sauce so I just used some ketchup, bbq and worcestershire. I also used up some leftover panko bread crumbs. I also substituted the onion for onion soup mix. I didn't not add any extra salt due to the soup mix. I followed the rest of the directions. I did cut the bread crumbs to just under 3/4 cup. This was super moist and absolutely delicious. Def. a keeper!
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12 users found this review helpful

Roasted Chickpeas

Reviewed: Feb. 12, 2011
these turned out really well, after reading a review, i roasted them plain and then tossed them in the seasoning after they were done. super great snack, the only reason I rated them 4 stars was because i thought the seasoning listed was a little bland, may try with old bay seasoning next time. great snack though! i will be sharing this with friends!
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2 users found this review helpful

Chicken Zucchini Casserole

Reviewed: Sep. 25, 2011
My husband and I thoroughly enjoyed this! Very tasty, doesn't need any spicing up, it's great the way it is. I followed the recipe to the T, but I did throw my veggies in with my chicken for just a few minutes to soften them up some before baking the mixture. A great comfort food! Thanks!
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Grilled Venison Backstrap

Reviewed: Oct. 23, 2011
This is by far, the best venison recipe I have ever tried. Thank you SO MUCH for sharing! I used backstrap, and made sure to cut the silver tendons lining the meat, i think that was crucial to the meat tenderness. I soaked the hunks in apple cider over night. I marinated them in sweet baby ray's bbq for a few hours. Wrapped them in thick sliced applewood smoked bacon. Grilled over charcoal, asbolutely amazing. Tasted like beef filet mignon wrapped in bacon. Did not taste gamey at all. A MUST keep for a hunter/hunting family.
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Beef Stroganoff III

Reviewed: Oct. 19, 2012
Thank You! This recipe was wonderful! It would have been much easier to prepare if my beef wasn't still mostly frozen, but otherwise, this was able to be made alot quicker than 1 hr 40 mins. Try it! The white wine is definitely a MUST!
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