epollock Recipe Reviews (Pg. 1) - Allrecipes.com (16800116)

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Mud Pie I

Reviewed: Apr. 14, 2012
Very good and fairly easy to make. I added a decorated topping for a special potluck. Enjoyed and photograped by all. One fellow from the South said he was a Mudpie expert. He rated this among the best he has had. Can't go wrong, try it.
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Guinness® Bread

Reviewed: Mar. 18, 2012
This turned out as an excellent beer loaf. A bit different than expected as to the whole wheat only flour. Not hard or clumped together at all, almost cake like and very moist. I liked the dark texture. It went well with our corned beef dinner. The only difference I did, as others suggested, was to use 1/4 cup brown sugar. This yeilded a hint of sweetness, not overpowering the bread taste. Baked in an older USA made pyrex pie pan for the round effect. The odor while cooking filled the house, hard to wait for the meal and bread! This is my new and only dark bear bread recipe. Thank you Dolly, my Irish ancestors would say 'Good on ya fer this one."
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Juicy Roasted Chicken

Reviewed: Feb. 19, 2012
Did this a little different for time contraints. Slightly defrosted, I put butter dabs under the skin along with the spices, and inside the caivity as well. Cooked in the crock pot, first two hours on high for the semi frozen chicken, then finished about four hours on low. This was fall apart delicious and moist, even the white meat. The remaining liquid could be used for a soup base. Doing it this way you don't get the roasted skin, but it sure is good and juicy. The celery really seems to add something. Simple and easy.
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Sirloin Steak with Garlic Butter

Reviewed: Feb. 8, 2012
This was 5 star delicious. I used filet mignon, 350' grill, lightly brushed with olive oil and a little Goode's Mesquite rub, three minutes on each side. Melted about a tbls. of the chilled butter mixture over each resting steak. I did not used the garlic powder, just minced garlic and added a little chopped cilantro. The remaining butter mixture was then melted down and used for a dipping sauce with added grilled shrimp. You've got to try this one, it pays off!
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Spicy Albondigas

Reviewed: Dec. 23, 2011
This was the hit of our hiking group's, after a cool hike, potluck. I changed a little, using beef/vegtable broth instead of the chicken, bay leaves and smashed garlic instead of the powdered. I also cut back on the chiles as some in the group, not me, don't care for the spicier foods. Cooked the night before then reheated in a slow cooker during the hike. Leftovers mostly were taken home by the group. Reports are it was even better a day or two later. You better make yourself some!
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On Wisconsin Beer Brats

Reviewed: Sep. 12, 2011
These are the best. I followed the basic recipe with a few changes, using only one chopped onion, cumin, paprika, no sugar or butter, full beer and 2+ tbl. dry Uncle Joe's Southwest BBQ seasoning and didn't use the sauerkraut. I put 15 frozen brats, fork pieced four times each, in the crock pot overnight. Eight hours on low and ending with one hour on high. The frozen brats tend not to become mushy, dryout or overcook. Took them out and on to the Vikings vs. Chargers tailgate for a finish on the charcoal grill. Instead of the sauerkraut, I cooked down strips of green and red bell pepper with yellow onion until soft, a little olive oil while cooking. The strips were served on a good bun with the brat and condiments by choice. These really went fast. People were coming over asking for a taste. A lot of Viking jerseys in the crowd. One fellow from New York said these were the best brats he ever ate. Another former northern midwesterner asked for the recipe, he was giving up his traditional family recipe for this.
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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 12, 2011
These are really good. I made them for a taigate yesterday and they were gone almost immediately. Even enjoyed by one fellow who dosen't "do cream cheese." The regular grilled jalapenos were left behind. Next time I'm going to mix in some seasoning to add a little more to the great taste.
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Dave's Low Country Boil

Reviewed: Aug. 9, 2011
I made this for a Calif. group camping at our local fair. None had ever heard of it. A couple of the ladies turned their nose up at the newspaper cover. When I dumped it out, you would have thought it was Christmas day! Gone in half an hour, all rave reviews from kids and adults alike. I used Pensey's boil seasoning, added fresh peeled turnips, used crab, shrimp, small lobster, scallops, clams. Next time the Andoullie sausage will be added near the end of the boil, too overdone when cooked the full time. Will cook over open fire next time and use a larger cast iron kettle.
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Award Winning Peaches and Cream Pie

Reviewed: Jul. 30, 2011
This is really GOOD. I've made it twice now as birthday pie. Both were received with strong approval. The second pie I used sliced and sugared fresh peaches. That really put it over the top. Serve with vanilla ice cream for that extra treat.
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Alligator Chili

Reviewed: Dec. 13, 2010
This was pretty good chile. I only used 1 pound of the alligator as it is very expensive here on the west coast. For myself I would leave out the cinnamon next time. My adult daughter, who generally won't eat anything that isn't frozen premade or heated out of a can, did enjoy this, even after I told her the main ingredient. To my taste, alligator is similar to rattlesnake, rather than chicken.
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Pecan Pie I

Reviewed: Dec. 13, 2010
This is it! I was recently in Houston and brought home a Brazos Bottom Pecan Pie from Goode BBQ, a major Houston institution. Now that pie did it for me. My teen granddaughter ate some and proclaimed she was going with me on my next trip back home. Well, she had some of this pie for Thanksgiving and said this was better. I won't claim that, but it is dang good. The change I made was brown sugar instead of the white. I also buttered sauted the pecans. I recommend making the pie crust instead of ready made.
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Mexican Rice

Reviewed: Dec. 13, 2010
This is delicious Mexican style rice. Not just Tex-Mex, as it is very similar to rice from many of our San Diego and Tijuana restaurants. Good for those game day tailgate parties. Look for Asafran, the Mexican Saffron, much less expensive and about the same characteristics as the higher priced condiment. This can be found in the Mexican oriented groceries and larger supermarkets. One made-in-San Diego brand is Madrecita, other good brands out there also. Adjust the tomato sauce to your taste and I like to use Jasmine style rice.
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