ChelleyD01 Recipe Reviews (Pg. 1) - Allrecipes.com (18590562)

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Sarah's Applesauce

Reviewed: Sep. 26, 2006
Well, I am making this sauce for the second time this week. Tomorrow I am going to use it in applesauce cake with the brown sugar cream cheese frosting from this site. The only changes I have made are instead of water I am using a sweeter blush wine called Pink Catawba from the Lake Erie wineries and brown sugar instead of white. The first batch was consumed in less than 1 hour, LONG before dinner was even ready. *sigh*. Ill let you know how it works in the applesauce cake!
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Souvlaki

Reviewed: Jul. 29, 2006
I ended up marinating the pork for 2 days (too late to cook after golf!). I grilled it on medium heat and served it on warm pita with shaved onion, sliced summer tomato and tzataiki sauce sprinkled with feta. Pretty amazing. The only change I would make is doubling the marinade and tripling the garlic!
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Buffalo Chicken Dip

Reviewed: Jun. 17, 2006
Well, I served this at a "Spice of Life" party last night and it was awesome. On my end, I do not do measuring cups and spoons very well..I am more of a grab and dump til it looks right kind of girl. I did rinse and drain the chicken and I also mixed the cream cheese, ranch, red hot and then added a couple of spoons of sour cream for kicks in the microwave before adding the chicken. I let it sit overnight in the fridge and then put it in the crock pot for an hour. It is 8am and my nieces are smearing the rest between flour tortillas for me to put on the grill!
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Sirloin Steak with Garlic Butter

Reviewed: Apr. 25, 2006
We had boneless sirloin strips that had been in the fridge dusted with McCormicks Montreal Steak Seasoning overnight. After throwing them on the grill, I whipped up the garlic butter on a whim and spread it over the steaks during the 10 minute re-distribution time. Pretty good on the popovers I made to go with the steaks..will make again and again!
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Beer Battered Chicken

Reviewed: Apr. 25, 2006
I made this the other night but zoned the dredging in flour before battering part. Also, I added Tabasco and Goya Garlic and Pepper seasoning to the batter. Since I did the beer batter thing on a whim, I had already sliced the chicken into smaller strips and sprinkled with a dry packet of Hidden Valley Ranch salad dressing mix and let it sit in the fridge for 8 hours. It was amazing. On a side note, we are import drinkers so we used a full cup of Molson Golden...yum!
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