GarlicHead Recipe Reviews (Pg. 1) - Allrecipes.com (16652177)

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Egg Noodles

Reviewed: Sep. 10, 2013
I made the recipe exactly as described. Noodles came out doughy and too chewy. The only way I would make them again is to try them through a pasta machine. Maybe making them thinner will make them palatable.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 30, 2013
This turned very well though I made a few changes. First using this website, I found an Italian dressing mix recipe (dry mix) that I used instead of packaged. Second, when the meat is done, I shredded the meat right in the cooking juices and when I served it, I served the juices on the side for dipping. It was awesome!
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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 20, 2011
Just Awesome!
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Buttermilk Pancakes I

Reviewed: Mar. 20, 2011
Just awesome. I used a organic pastry flour and also added a touch of vanilla. Perfect!
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Traditional White Bread

Reviewed: Mar. 8, 2011
Great recipe. I have even used about three cups of whole wheat bread flour in this recipe with terrific results!
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Colorado Green Chili (Chile Verde)

Reviewed: Dec. 20, 2010
I loved the flavor of this chili. I would definitely make it again. My only problem with was that it just never got to the consistency that I would have hoped for, such as is with a conventional chili. It was much more loose, almost like a soup. Even after I put almost all of the veggies through the blender as prescribed in the recipe, the chili stayed too soup like to "pour" over anything, much less a burrito. I ended up making it in a slow cooker so perhaps that's the reason. I will be trying it again so we'll just have to wait and see.
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Slow-Cooked German Short Ribs

Reviewed: Oct. 17, 2010
Big hit for our 8 person dinner party. Paired it with my mashed potatoes and roasted vegetables (Brussels sprouts, turnips, yams, red onion, garlic-finished with a little balsamic vinegar) for a perfectly rounded meal. Greasy? I've heard others make this remark and here's the fix. Make these a day in advance, remove ribs and meat to a pan and cover with plastic wrap and foil and refrigerate. Place remaining sauce in fridge over night. The next day, remove fat layer that has congealed. I then take the sauce and transferred it to another pan at this point and finished it adding the seasonings. Transfer the ribs back to the now cleaned crock pot, separating even more of the fat, but keeping that wonderful jelly! Place the sauce over the ribs and put the crock pot back to warm 2 hours before you serve. Awesome! Present the ribs on platter. Ladle sauce as they like and then take the extra and place in bowl so your guests can add more at the table. They'll love it!
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11 users found this review helpful

 
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