ELAINE05 Recipe Reviews (Pg. 1) - Allrecipes.com (1840355)

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China Lake Barbequed Steak

Reviewed: May 23, 2012
I make basically the same recipe and it is flexible. I generally add some frozen orange juice, fresh ginger, often rum or tequila, honey, and always some red pepper flakes. No measuring required. I just add a dash or this or a gurgle of that into the bag and give it a shake. If I run into flank steak on sale and I'm going to freeze it, I just freeze it in the marinate. Once it defrost I have a instant meal. This is awesome sliced very thin with a fresh orange salsa.
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39 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 7, 2011
Like others I 3X the sauce and added a little corn starch at the end. This was really good. Kind of a light but tangy chicken. Most slow cooker chicken recipes are kind of heavy and this is a nice change. I'll certainly be using it again. Thanks for sharing it.
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1 user found this review helpful

Skinny Fries

Reviewed: Nov. 7, 2011
These were great. You do have to watch the time closely because there is perhaps a minute between awesome and overcooked. But you have to do that with regular fries too. Thanks for sharing this healthy, great tasting recipe.
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2 users found this review helpful

Dry Onion Soup Mix

Reviewed: Nov. 7, 2011
Wow, how to cut the cost of a meal effortlessly! This mix seems to add the same flavor to cooked foods and it costs a fraction of the store mix. I sent this to all my kids. Thanks for sharing.
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2 users found this review helpful

Old-Fashioned Cheese Potatoes

Reviewed: Nov. 7, 2011
Made it for the family and they loved it. Thanks
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0 users found this review helpful

Flank Steak with Horseradish Sauce

Reviewed: Nov. 7, 2011
This was great. Thanks for sharing it. I've never had horseradish meat sauce before and I loved it!
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1 user found this review helpful

Bacon for the Family or a Crowd

Reviewed: Nov. 7, 2011
I've cooked bacon like this for years. I think the cooking time is way off in the recipe. I cook mine, without turning it, in 425 for about 25 minutes and it is not really totally crispy cooked even then. I cook mine, drain it and bag it up in paper towels in a large zip lock bag and refrigerate it. Every morning I pull out 2 pieces per person, wrap them together in a paper towel and stick it into the microwave for 45 seconds. It comes out perfectly. For clean up I just put a cup or so of soapy water into the jellyroll/ lipped cookie sheet and stick it back into the still warm oven. Gets it out of the way and when I do get around to it, it pretty much wipes clean.
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2 users found this review helpful

Shredded Tri-Tip for Tacos in the Slow Cooker

Reviewed: Oct. 17, 2011
I made this when I had a group of people eating and I didn't know when they would all show up. People loved it. I could not find tri tip so I used another less expensive cut of beef. I suspect you could use most any beef. There was way too much liquid for tacos so about an hour before people showed up I drained off most on the liquid into a sauce pot of and reduced in on the stove top. When it had cooked down to a pretty think mix I returned it to the beef and let it all cook on. The sauce is wonderful and it seems a shame not to concentrate the flavors. This was great for a casual party.
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20 users found this review helpful

Martha's Hot Almond Spread

Reviewed: Dec. 18, 2000
I made it for a party. It was great!! It was also great the next day and the day after that. A very cheesy, nutty dip with lots of flavor. Thanks for sharing it.
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1 user found this review helpful

Hot Jezebel

Reviewed: Dec. 17, 2000
Very different, very good. We don't like horseradish so I cut a hot chilli pepper very finely and used it instead. No one could guess what it was made from, but it was very popular. Super easy.
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1 user found this review helpful

Jackie's Killer Krab Dip

Reviewed: Dec. 17, 2000
Great dip. Very easy and surprisingly different. I served it at a large party where there was too much food, and this one was still wolfed down.l
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3 users found this review helpful

Sour Cream Torte

Reviewed: Dec. 17, 2000
I made this for a large party. I made the cookie layers and froze them for 2 weeks. The day before the party I put it all together. It was absolutely wonderful. No one would ever guess how it is made. Even though people were stuffed with food, they made room for this. It might be the best dessert I've ever made. Next time I would put it together a couple of days in advance because it got even better as it seasoned. I think the cookie layers would freeze forever, and I froze the left overs for a week. It was great when defrosted. Try it, you won't be disappointed.
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24 users found this review helpful

 
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