PICKLEDBEADS Recipe Reviews (Pg. 1) - Allrecipes.com (18176727)

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Slider-Style Mini Burgers

Reviewed: Mar. 31, 2015
I prepared this recipe exactly as written, using lean grass fed beef and light Duke's mayo. It was so simple to assemble the burgers prior to guests arriving (wrap in foil), clean up, and then pop them in the oven later. I used the Kings Hawaiian butter rolls (not sweet) and these little burgers were amazing! This recipe is a keeper.
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Best Steak Marinade in Existence

Reviewed: Aug. 7, 2012
Loved this! I followed the ingredients and ratios exactly, except that I used fresh basil, parsley and garlic. I made kabobs and used this marinade for steak, chicken and the veggies. Every single bite was delicious! I always make enough to have some leftover for my lunch the next day, and wow......the meat tasted even better, cold, the next day. I'm marinating a pork tenderloin in this tonight. Can't wait to taste it!
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Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 10, 2011
I followed Brown Sugar Girl's recommendations for this recipe and it was fantastic. Complete yumminess! Tastes like you worked on it for hours, but it's oh so simple. This will become a family staple.
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1 user found this review helpful

Asian Cucumber Salad

Reviewed: Jun. 19, 2010
Love it! I omitted the fresh red chile peppers and substituted them with red pepper flakes. I also added a chopped green onion. This makes a LOT of "dressing". Even after adding another cucumber, I still had a lot left over. You could half the liquid ingredients and still have plenty. Very yummy! Will definitely make again.
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24 users found this review helpful

Wasabi and Shrimp Cheese Ball

Reviewed: Jun. 19, 2010
I wouldn't make this again, but if I did, I would use full sodium soy sauce. I felt it would've been fine with the added salt. I added a TBSP of reg. soy sauce and it made the mixture too wet to form into a ball (even after refrigerating overnight). I ended up using it as a dip and sprinkled the toasted sesame seeds on top. It was my mistake to add too much liquid but I still wasn't that impressed with the overall flavor. The shrimp get completely lost.
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4 users found this review helpful

Artichoke Spread

Reviewed: Apr. 27, 2010
I love this! I found this recipe many years ago and have made it several times. It's always a hit. I've always followed the directions to a "T" except that I heated the processed ingredients in a pan on the stovetop. I would then put the dip in a fondue type bowl with a tea light underneath to keep the dip warm and creamy. (Although it tastes fine at room temp, too). Serve with water crackers.
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Four Cheese Macaroni

Reviewed: Jan. 27, 2009
OMG! Heavenly! (Just don't think about the calories)
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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Oct. 15, 2008
So yummy! Followed the recipe as is...it was perfect!
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1 user found this review helpful

Chicken Valdostano

Reviewed: Feb. 28, 2008
Me and my guests really loved this. If your chicken breasts are thick, I would suggest pounding them a bit so that the flavors are evenly proportioned. I sub'd chicken stock for the white wine and the sauce was delicious.
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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 6, 2007
Definitely a keeper! I omitted the fresh green chile peppers and used half of the cayenne pepper, and it still had a nice kick. I doubled the recipe for a Super Bowl party, and between browning all of the meat,chopping all the veggies, and opening all the cans of beans and tomatoes, this recipe took 2 hours to prepare! However, it was worth every minute when the chili got rave reviews by everyone at the party. I've always wanted a good chili recipe, and now I have a GREAT one! Would definitely go through the trouble to make again (the "make the day before" option is the saving grace!)
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Ham Breakfast Braid

Reviewed: Apr. 23, 2005
Delicious and easy! People rated this lower because they couldn't figure out how to place the crescent rolls...not because it wasn't delicious. But her directions are very clear and not at all hard. You don't actually 'braid' the ends, you just fold them up over the egg mixture toward the center. Easy! Mine was golden brown within 15 minutes, so keep a close eye on it!
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250 users found this review helpful

 
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