matt151617 Recipe Reviews (Pg. 1) - Allrecipes.com (16624432)

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 19, 2010
Fantastic! I loved this. I followed the recommendations in the previous comment, using beef broth instead of water and doubling the italian dressing mix, and using a chuck roast instead of a rump roast. I also omitted the salt, since the broth was salty enough. This made fantastic sandwiches, and also made awesome soup... just added steamed carrots and potatoes, and used the broth/meat. I'll definitely be making this again!!
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3 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Jan. 25, 2013
Tasted great. Nice crispy skin and moist inside. However, what a mess it created! The high heat made the fat sizzle, and coated the oven with grease, which then started smoking. The whole house filled up with smoke and set off the smoke detector! And the oven will take awhile to clean. I'm not sure if it will come out the same covered in aluminum foil, but I'll have to do that next time.
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Blueberry Zucchini Bread

Reviewed: Aug. 16, 2012
Absolutely fantastic. I cut the ingredients in half for one loaf. I've used fresh and frozen blueberries and didn't notice a difference. I've made this a bunch of times now so I can comment on making it healthier. First, if you use whole wheat flour, do half whole wheat and half white. All whole wheat doesn't taste right. You can get away with 2/3 whole wheat also. Second, you can't really overdo the zucchini. I always use one medium sized one and grate it. If you want it to totally disappear in the bread, puree it. Otherwise you'll see little flecks in the bread. Third, use applesauce instead of oil. It tastes better, and doesn't get as soggy after a day or so. It's also much healthier. Finally, store it in the fridge. It goes bad fast in the heat, and if you made it with whole wheat flour, it'll spoil even faster. It's not as good cold but you can always zap it in the microwave for 15 seconds.
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Jan. 4, 2012
Pretty good. More of a chili than a soup. I cooked it for 7 hours, and I don't think it needed that long. There's nothing that needs "cooking", so the longer it cooks, the blander it'll be. I served it up with cornbread and it was great, the sauce/juice goes perfect with the cornbread.
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13 users found this review helpful

Deer Chop Hurry

Reviewed: Apr. 27, 2011
Came out great. I'm not a fan of onions, but they tasted great in this recipe. I put it over some brown rice. Next time I think I'd serve up with some steamed potatoes and carrots.
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1 user found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Apr. 15, 2011
Fantastic. Cooked in the slow cooker on low for 9 hours. Only used one roast and half the other ingression and it barely fit in my 3qt crockpot. The roast came out melt in your mouth good. Served up on lightly toasted kaiser rolls with lots of spicy brown mustard.
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Cranberry Nut Bread II

Reviewed: Feb. 24, 2011
Came out great. I used orange extract in place of the zest, and it had a great orange flavor. Nice and moist. Had to check a couple of stores to find frozen cranberries.
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1 user found this review helpful

Pizza Dough I

Reviewed: Feb. 3, 2014
Great pizza dough. Usually our pizza dough bubbles up like crazy. This time we mixed the sugar, yeast, and water and let them sit for awhile before adding to the flour. One the dough had risen, we made the pizza shape and put it on a pizza stone at 450 degrees for a few minutes till it hardened up a bit. We then took it out and put the sauce and cheese on top, then put it back in the oven until the crust browned. We've found otherwise that the cheese will be dark brown and the crust will still be a little raw in some spots if it all goes in at once.
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Baked Flounder with Panko and Parmesan

Reviewed: Jan. 27, 2014
Excellent. I got a good deal on some flounder at the local supermarket and made a few pounds with this recipe. It came out great.
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High Temperature Eye-of-Round Roast

Reviewed: Jan. 27, 2014
Absolutely perfect. I have a built-in oven so I turned it down to 200 degrees.
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2 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 10, 2013
Great taste. Never though mustard and balsamic vinegar would go good together.
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1 user found this review helpful

Fresh Tomato Basil Sauce

Reviewed: Sep. 22, 2012
Delicious. Very simple. I got 22 pounds of "second" tomatoes at the local farmers market for $8. It took a long time to seed and peel all of these tomatoes. I decided to make the sauce smooth, so I put the tomatoes in the blender after seeding and peeling. I didn't get enough water out, so it took close to 3 hours to get the right constancy. You can add a can or 2 of tomato paste to thicken it up. I ended up with a little more than 1 gallon of finished sauce; used some for dinner divided up the rest into quart freezer bags and froze.
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Tangy Sirloin Strips

Reviewed: Feb. 14, 2011
Fantastic! I didn't have any bacon or molasses, but it still came out fantastic! I would also recommended adding lemon juice to the marinade, it helps to tenderize the meat. I will definitely be making this again. There wasn't enough to go around the table!
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10 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 6, 2014
Excellent taco seasoning mix- I omit the salt altogether. There's enough coming from other sources that I don't need to add extra.
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Chicken Piccata II

Reviewed: Jan. 27, 2014
Excellent piccata. Made exactly as the recipe showed.
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Boneless Buffalo Wings

Reviewed: Jun. 11, 2013
Fantastic. I cooked mine in the oven, 20 minutes at 400 degrees. I've had trouble with the breading falling off, especially with double-breading. What seems to work best is a light dusting with flour, then egg wash, then heavier flour coating. Frank's Redhot makes the best sauce!
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Fried Rice with Cilantro

Reviewed: Jun. 11, 2013
Excellent. I've made this several times now. I can't find fish sauce anywhere so I used oyster sauce. Also, you'll need significantly more soy sauce than this calls for. I use the low sodium stuff. The use of sesame oil in conjunction with the vegetable oil is a must. Also adding a chopped up fried egg is good. The chicken came out a little bland, so when I cooked it in the oil, I added a little soy sauce then. If you could marinate it ahead of time, it'd be even better. The fresh herbs are a must, I've had trouble finding them, but don't skip on the basil and cilantro. One final note- I tried this once with brown rice. Though healthier, it doesn't soak up the sauce/liquid like jasmine rice does. I ended up with a saucy fried rice instead, so use the jasmine rice.
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Italian Turkey Meatballs

Reviewed: Jan. 27, 2014
These are prefect. Combine them with the meatball sub recipe on here and you have perfection that's healthy too!
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Japanese Beef Stir-Fry

Reviewed: Feb. 22, 2014
This came out great! It was hard to cut the steak thin enough, but it had a great flavor.
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Baked Ziti I

Reviewed: Mar. 5, 2014
Very good ziti. The sour cream gave it an interesting but good flavor. I had to use american cheese because I didn't have provolone and it didn't seem to affect the taste.
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2 users found this review helpful

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