WISEREADER Recipe Reviews (Pg. 1) - Allrecipes.com (18328308)

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Patti's Mussels a la Mariniere

Reviewed: Feb. 15, 2006
Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.
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75 users found this review helpful

Salmon Patties I

Reviewed: Mar. 7, 2006
Very good recipe, serves as a great base. I like to zip mine up a bit by adding ground cayenne pepper and some minced garlic. I also dropped in a tbl of mayo. The leftovers were great used in a sandwich the next day. Will definately make again.
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47 users found this review helpful

Wisconsin Bratwurst

Reviewed: Mar. 7, 2006
Excellent! As an extra topping I like to fry a few hot peppers in butter on the side so that those who want can add these to their sandwich.
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2 users found this review helpful

Hot Mexican Dip

Reviewed: Mar. 7, 2006
I made this for my Superbowl party, and people kept walking in front of the TV to get more! Be aware that this recipe makes a lot.
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12 users found this review helpful

Southern Living magazine's Venison Chili

Reviewed: Mar. 7, 2006
I usually make my own, but wanting to try something different I made this for my deer hunting crew. Most really seemed to like it, thus the 4 stars, but my son and I just thought is was OK.
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0 users found this review helpful
Photo by WISEREADER

Clam Sauce with Linguine

Reviewed: Jul. 11, 2006
Very, very good and simple. Like many others, I made this with some variations. I used 1/4 cup butter and 1/4 cup xtra Virgin olive oil. I also used 5 cloves of garlic. I added 1 tbl of Old Bay (you may omit any additional salt if you use O.B.). After everything was brought up to temperature, I added 3 dollops of sour cream and thickened with a little corn starch. No leftovers!
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183 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Jul. 24, 2006
Oh my, this was good. I made 2 batches of this for my daughter's birthday party. The variations I used were: pork loin, upped the coffee to 3/4, and used 4 finely cut cloves of garlic. After all was done and pulled aprt, I put pork back into crock pot and filled back up with the juice. Served with the Bourbon Whiskey BBQ Sauce from this site. This definately gets put into rotation.
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4 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Jul. 24, 2006
I used this sauce with Sarge's EZ Pulled Pork recipe from this site. Like others, I cut the onion into larger slices but I don't believe this to be necessary since I strained mine anyway. It most definately gets better after sitting overnight giving everything time to balance and blend. I cooked the batch for more than the 20 minutes called for (30 minutes) and I would definately do that again. It really did turn out delicious.
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2 users found this review helpful

Salmon Rosemary Burgers

Reviewed: Aug. 15, 2006
These were excellent! I made a half recipe but made no other changes save those of scale. Unlike a few others' posts, these held together perfectly. I will definately be making these again.
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0 users found this review helpful

Boiled Tongue

Reviewed: Oct. 23, 2006
Very good. Like others I added a couple bay leaves, about 10 whole peppercorns, 1 tsp cayenne pepper, and 1 chopped onion.
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70 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Oct. 23, 2006
I was very pleased with this recipe. I doubled the sauce even though I only used 4 breasts. This turned out to be the right amount for the chicken and 1 lb of egg noodles served as a side.
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5 users found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Oct. 23, 2006
The only changes I made were that I used oregano flakes instead of fresh, and that I did not use sherry. Everything turned out well, especially because I like lamb.
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3 users found this review helpful

Tzatziki Sauce I

Reviewed: Oct. 23, 2006
Fairly good and couldn't be more simple. I used with the Spicy Lamb burgers from this site. Somewhat thin, but not really a problem.
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0 users found this review helpful

Cuban Midnight Sandwich

Reviewed: Oct. 23, 2006
Easy. Very good. Instead of a plate with foil I used a cast iron skillet with foil.
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0 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Oct. 23, 2006
This turned out great. I used about 6 cloves of garlic, but otherwise followed the recipe. Tender and juicy with a great crust.
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0 users found this review helpful

Fettuccine Alfredo V

Reviewed: Nov. 21, 2006
I found this recipe to be just OK. I have used other recipes which resulted in a better, more flavor balanced dish that was easier to prepare.
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3 users found this review helpful

Jagerschnitzel

Reviewed: Dec. 18, 2006
Superb! I used fresh baby portabella mushrooms, and the only downside to that was that it added extra time to cook them until tender. What a great dish.
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1 user found this review helpful

Authentic German Potato Salad

Reviewed: Dec. 18, 2006
Very good. I think the recipe was helped by me making it a few hours ahead of time, allowing all the flavors to meld. Very easy to prepare.
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2 users found this review helpful

Baked Ziti I

Reviewed: Dec. 28, 2006
The nearly perfect comfort food. I combined the sauce/meat mixture(I used venison sausage) with the slightly undercooked noodles (penne). Layered as follows: 1/2 penne/sauce mixture, provalone, sour creme, other 1/2 of penne/sauce mixture, mozzerella cheese. I didn't need the parm cheese when layered this way. Covered, of course. I also like to add additional oregano and basil to whichever sauce I use for this dish. I plan to use diced green peppers in the mix next time, and maybe a sausage-pepperoni combination.
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1 user found this review helpful

Easy Cajun Jambalaya

Reviewed: Dec. 28, 2006
Wonderful taste. Never having had this before, the consistency surprised me. It is a much more hearty and substantial meal than I anticipated. I needed much more liquid than was called for.
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0 users found this review helpful

Displaying results 1-20 (of 127) reviews
 
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