pinktulip Recipe Reviews (Pg. 1) - (16708108)

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Roasted Okra

Reviewed: Sep. 10, 2013
This is a great easy recipe for okra-- as long as you don't slice it. If you roast the okra whole (or grill, stew, etc.), the slime factor is practically eliminated.
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4 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 26, 2011
This turned out really bland, even after lots of cook time. I wound up adding pepperoncinis to the sauce and more Italian seasoning, as well as cornstarch to try and thicken it. It's just... really flat.
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1 user found this review helpful

Best Brownies

Reviewed: May 21, 2011
These brownies are the best-- everywhere I take them, they're always one of the first plates emptied! The frosting problem is solved by melting 3.5 T of butter and then adding everything else. I also have found that my family prefers them when made with margarine, for some reason they're fudgier!
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3 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Mar. 31, 2011
I love this recipe both with steaks and as a side (or alone)! I make it with unsalted butter and I think it makes it perfect (dark soy sauce is also a delicious change).
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 8, 2011
This has become my go-to recipe for pancakes, which are my favorite breakfast. I have found they work best if you let the milk sour a little while-- the colder the milk, the less fluffy my pancakes become!
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1 user found this review helpful

Homemade Shake and Bake Mixture

Reviewed: Mar. 8, 2011
This worked perfectly. I would, however, recommend leaving out the tablespoon of salt. The celery and garlic salts add plenty.
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J.P.'s Big Daddy Biscuits

Reviewed: Feb. 2, 2011
Everyone I've made these for has loved them; I've never had leftovers! I've also tried making them with buttermilk instead of milk or butter instead of sugar, and they're delicious both ways, it just depends on your flavor preference! Using butter instead of shortening to me does turn out a slightly crisper, more Southern flavored biscuit! I never knead the dough, just turn it out and use my hands to flatten it to the shape/thickness I want. I typically use a juice glass as my cutter though and get 12-13 good sized biscuits still from that method.
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