Debbie Recipe Reviews (Pg. 1) - Allrecipes.com (18469502)

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Marinated Flank Steak

Reviewed: Sep. 18, 2012
we use this every time, with a 2lb flank steak. it turns out consistently good.
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French Onion Soup V

Reviewed: Jan. 9, 2008
It was delicious! BUT, needs stronger broth. I only had cubes, so I used five cups of water and five cubes...I'll use same water next time, but use about 7 cubes. also added about 1/4 cup of worcestershire sauce to give a little more zip. I've never used wine in a recipe and normally don't like soups and sauces with wine, but this was excellent. I used just cooking wine and now I think I know why they should tell you to use good wine, because while it was still good, I think it would be sooo much better with a reall y dry decent white wine. it's a keeper!!
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Challah I

Reviewed: Nov. 9, 2007
I knocked off one star, only because I do think it will need some of the adjustments that others suggested...such as more honey and egg and only 30 minutes of cook time, instead of 40. Still, for my first from scratch bread making experience, it was WONDERFUL! Will use this recipe, altered, from now on! Thanks for the recipe!!!
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Smooth Sweet Tea

Reviewed: Sep. 3, 2007
delicious, and as the name says...smooth! I put my sugar, a whole cup, in the pitcher with the baking soda, then added my boiling water and tea bags and let it brew that way for 15 min., covered, as it called for. Then I removed the tea bags and added the cold water. I used my favorite tea, Constant Comment, and it's SOOOO GOOD!!! Thanks! the Baking soda bit is genius!! I squeeze mt tea bags to get all the concentrated tea out, so it's strong....and this totally kept it from being bitter!!
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Cafeteria Macaroni and Cheese

Reviewed: Nov. 17, 2006
the seasonings were great and it was easy to make...BUT It's too gooey cheesy, greasy and while I normally love me a lot of breadcrumb topping, it was just too much. if I try this is again I will use part velveeta I think. Also, i did melt the cheese in with the milk first, then I poured that on the noodles and baked.
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Spinach Bacon Quiche

Reviewed: Oct. 10, 2006
Not the consistency of a restaurant quiche. I think there is a bit too much milk in the recipe, when I cut the quiche it was all watery. And I had drained my spinach rather well.
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