Always Cooking Up Something Recipe Reviews (Pg. 1)

Joe's Incredible Bacon Pumpkin Pie

Reviewed: Dec. 21, 2010

This was interesting and delicious. Definitely worth it to find maple cured bacon, which isn't the most common type you'll find at the grocery. If I make this again I will use half as much bacon, though -- it was a bit overwhelming.

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5 users found this review helpful

The World's Best Turkey

Reviewed: Nov. 17, 2010

yes, this might be the world's best!

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8 users found this review helpful

Pasta with Roasted Cauliflower and Prosciutto Recipe | Simply Recipes

Reviewed: Oct. 14, 2010

This was amazingly savory -- a great way to use cauliflower!

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2 users found this review helpful

Pork Chops in Beer

Reviewed: Jul. 15, 2010

Really good!

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3 users found this review helpful

Barb's Bourbon Rib-Eye Steak

Reviewed: Jun. 16, 2010

This is a great way to give steaks extra flavor. the only change I made was to add some chopped shallot and to reduce the amount of brown sugar to 2 tablespoons. I also marinated some chicken thighs along with the steaks, and they came out super delicious!

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2 users found this review helpful

Bourbon Street Rib-Eye Steak

Reviewed: Jun. 13, 2010

This is a great way to give steaks extra flavor. the only change I made was to add some chopped shallot and to reduce the amount of brown sugar to 2 tablespoons. I also marinated some chicken thighs along with the steaks, and they came out super delicious!

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3 users found this review helpful

Sausage, Kale and White Bean Soup

Reviewed: Feb. 10, 2010

My soup is delicious, nutritious and versatile. You can switch out the broth, the type of beans, the variety of greens for numerous yummy versions.

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2 users found this review helpful

Red Beans and Barley with Collard Greens

Reviewed: Aug. 1, 2009

Really good, although I used closer to a tablespoon of cajun seasoning.

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2 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Mar. 30, 2009

These are really good. I added a little orange food coloring to the glaze, which looked pretty good.

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2 users found this review helpful

Almond Mocha Ice Coffee

Reviewed: Mar. 30, 2009

This is actually pretty good, though I used strong coffee (chilled) rather than instant.

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2 users found this review helpful

Jamie's Minestrone

Reviewed: Jan. 11, 2009

This is delicious. Don't be put-off by the long ingredient list -- it's super-easy to make!

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3 users found this review helpful

Wasabi Mashed Potatoes

Reviewed: Nov. 14, 2007

Great combination of flavors!

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11 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Nov. 14, 2007

Really good, although I used closer to a tablespoon of cajun seasoning.

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27 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Nov. 4, 2007

This was a big hit at a potluck. The only change I made was to use fresh baby spinach, blanched for 30 seconds, instead of frozen spinach. I will definitely keep this dish in my arsenal of things to serve at parties!

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7 users found this review helpful

Roasted Beet Wedges

Reviewed: Oct. 8, 2006

This is a simple and wonderful way to prepare beets!

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13 users found this review helpful

Grilled Salmon with Ginger-Orange Glaze

Reviewed: Mar. 2, 2006

I roasted this in the oven on high heat and it came out great. Really tasty!

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3 users found this review helpful

Pumpkin Peanut Soup

Reviewed: Dec. 20, 2005

This was quite good. I thought it needed a little extra kick, so I added some cayenne pepper, plenty of salt and pepper, and just a hint of curry powder. I also garnished with some steamed red chard, which made it pretty to serve.

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5 users found this review helpful

Venison Italian Soup

Reviewed: Jul. 21, 2005

This is delish. I like to use rice instead of pasta.

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4 users found this review helpful

Flank Steak Pinwheels

Reviewed: Oct. 4, 2004

This recipe is awesome! Pounding, piercing, and a long marinating time make this the most savory, tender flank steak I've ever eaten. The filling is delicious, and the pinwheel presentation makes this a great dish for company.

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22 users found this review helpful

Rollatini with Pork and Rosemary Filling

Reviewed: Sep. 25, 2004

Although they're not a snap to make, these chicken breasts are a nice change from ordinary chicken breast dishes. I think next time I will try tying them together with kitchen string instead of using toothpicks -- might help them stay together better. All in all, it makes really nice "fancy" chicken dish. Be sure to get them nice and browned on the outside to assure that the inner chicken meat is fully cooked...I had to nuke mine an extra minute after cutting it open to find slightly raw chicken inside.

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10 users found this review helpful