Patrick Recipe Reviews (Pg. 1) - Allrecipes.com (16741378)

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Slow Cooker Chicken Dressing

Reviewed: Nov. 3, 2014
I reduced the soup & broth by 1/2 then checked at the 3 hour mark for any adjustments. I cooked the chicken pieces, celery ( 4 stalks) and onion in the 2 tbl of butter for 2-3 min prior to combining all. If your breads are real nice and dry this turns out great and moist but not sloppy wet. Next time I will use 1 tea of Sage and 1 tea of Poultry Seasoning.
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Chicken Enchiladas I

Reviewed: Oct. 21, 2014
Loved the seasoning but leave out the tomato sauce & water and sub in enchilada sauce. Now it won't be so soupy and it will taste more like real Mexican enchiladas
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The Twenty Dollar Burger

Reviewed: Oct. 17, 2014
I needed to cut the liquid ingredients by 1/2 to get them to hold together. Taste was very good.
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Southern Fried Catfish

Reviewed: Oct. 14, 2014
I always eliminate the buttermilk stage, never thought it added a thing to the taste. But the seasoning of the cornmeal and flour is spot on. If you are having trouble getting the batter to stick, place prepared catfish in the freezer for 15-20 min. Then go directly to the hot oil. At 375 degrees the fish will be crispy brown in about 7-8 min, turning once. If you want to pump up the golden color of the fish, add 1/4 tea of turmeric to the cornmeal mixture.
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Southern Fried Chicken Livers

Reviewed: Sep. 15, 2014
I used my electric fry pan that has a lid and fried at 375 degrees. The garlic really makes a difference and I always put hot sauce (Franks) in my milk dredge. Served over rice with peppermill gravy. .
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Maryland Crab Cakes II

Reviewed: Aug. 23, 2014
I added 1/2 tbl of 'Old Bay' and pan fried with butter and olive oil. Next time I will use 2 1/2 tbl of Hellmann's mayo and Panko, each.
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Tuna Noodle Casserole from Scratch

Reviewed: Aug. 22, 2014
This is really, really good. I added an additional 6oz can of tuna and 1 1/2 tbl of jalapeno juice.
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Sour Cream Noodle Bake

Reviewed: Aug. 12, 2014
After reading the reviews it was evident to me that this needed to be kicked up some. I used 1/2 cup of tomato sauce and 1/2 cup of salsa, that really helped. I used minced garlic instead of powdered garlic with 1 tea of oregano. That did the trick for us.
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Diane Sauce

Reviewed: Aug. 11, 2014
This is a very good steak sauce. Will try with boneless thighs or breasts next time with these changes: Sub in chicken stock for the Bar-B-Que sauce and add a tbl of brandy.
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Pork Butt Roast with Vegetables

Reviewed: Jul. 6, 2014
My smoker gave out on July 3rd. I had a spareribs meal and Boston Butt meal planned for the weekend with out of town guests. Turned my Weber Grill into a smoker for the ribs and they turned out great. Boston Butt is a different problem because Butt must be cooked low and slow. The Butt had already been prepped with mustard and Mike Miles rub for 36 hours. I put carrots and celery in the bottom of my French Oven with 2 1/2 cups of chicken broth, topped with onion slices. I scored the fat cap and inserted garlic slivers into the cuts. Baked fat side up @ 200 degrees for 8 plus hours and temp reached close to the 200 degree mark I was looking for. I removed from the oven, wrapped tight with tin foil and put into an ice chest and covered the roast with bath towels for 2 to 2 1/2 more hours. Wow, what a great piece of pork!!! The time in the ice chest is essential because this is where the breakdown of this cheap cut of meat really gets tender. If you plan ahead, this is really an easy recipe. My family and friends thought I was a miracle worker this weekend. I didn't have the heart to tell them I just got lucky and a little research on the internet. My roast was 5 1/2 lbs.
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The Best Steak Marinade

Reviewed: Jul. 1, 2014
I used 1/2 tea of oil, low sodium soy sauce and no salt and doubled the garlic. Wow! I used a 24 stainless steel blade meat tenderizer on 2 porterhouse steaks and it cut the marinate time down to 15 min. We have been using Moore's Steak Marinade for years but not any longer. You gotta try this folks!!!!! Salt is a killer for tender steaks if you marinate just a little too long, leave it out and be on the safe side!
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Cobb Salad

Reviewed: Jun. 23, 2014
Add some warm smoked ham stripes and the Cobb is now complete. Substitute some chunky blue cheese dressing in lieu of ranch and this jumps to 5 stars.
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PHILADELPHIA-OREO No-Bake Cheesecake

Reviewed: Jun. 14, 2014
Made last nite but with a twist. I used ( 2 packages )of Oreo Cookies that had Reese's Peanut Butter filling, that's 60 cookies. I made 2 crusts. One for the bottom and one for the top. When presented it looked like a big Oreo Cookie. Any recipe that has Oreo & Reese's in the title can't be denied!!!! Was done in a springform pan.
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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Jun. 12, 2014
Temp was way off. I cooked on low for 3 hrs 45 min and it was very dry. Too expensive a piece of meat to put in the crock pot, that was my fault. Gravy was good after making roux. Glad I didn't brown the pork or it would have been done in 2 hrs. My tenderloin was 1lbs 8.5 oz.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: May 31, 2014
3 hours on high, shred and return to pot for an hour on low. If you get anywhere near 8 hrs on low, just go out to dinner and use the chicken breasts for door stops.
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Steak n Ale Pie

Reviewed: May 28, 2014
Make sure you boil the carrots, potatoes and onions in a spiced up beef broth or they will not be cooked thru. Use the beef broth instead of water in the 2 places it calls for water. We added mushroom and not the turnips. If you want a thicker sauce add a dry packet of beef gravy mix, cooked to package directions. I know this is a lot of changes, but for us they were necessary. We have since made this with pork cubes and chicken cubes, using 3/4 lbs.
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My Oh-Yeah Sauce

Reviewed: May 23, 2014
Tasted like Kansas City Bar-B-Que Sauce which we are not fond of. Way too sweet for momma'n them.
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Cherry Cheese Pie I

Reviewed: Apr. 7, 2014
Very nice and will make again. Added 4oz of sour cream as others suggested. That really helped it taste like a true cheesecake. Next time I may up the cream cheese to 12 oz. Couldn't hurt because the taste is really good. The pic looks like a regular crust not a graham cracker crust?
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Basic Yankee Bread Stuffing

Reviewed: Mar. 28, 2014
Though the recipe title said stuffing the directions said dressing. I stopped doing stuffing years ago because dressing is almost always foolproof. Only a couple minor changes; I added poultry seasoning as well. My grandmother gave me a tip years ago that makes a world of difference. She told me "when you think you have added enough celery add some more" It makes it moist without being mushy. In this recipe I used 8 celery stalks.
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Asian Chicken Salad

Reviewed: Mar. 23, 2014
Like any salad, put in what you like or have handy but don't mess with the dressing much. I have made this twice now. Once with 2 tbl of brown sugar and once with 1 tbl of brown sugar & 1 tbl of honey. When I made the honey version I used some of it as a dipping sauce for our fried chicken. WOW
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