Brooksie Recipe Reviews (Pg. 1) - Allrecipes.com (18649219)

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African Chicken Stew

Reviewed: Jan. 27, 2007
This was a very tasty dish. I forgot to add the Garbanzo beans, and I did add extra water to thin it some, but will be making it again.
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3 users found this review helpful

Beets with Onion and Cumin

Reviewed: Aug. 4, 2006
My wife liked these, but she eats anything. I love beets but this recipe was just not okay. Ditto for my son, who was anxious for dinner, had one bite and wouldn't touch the rest. Sorry, not a recipe for beet lovers.
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1 user found this review helpful

Creamy Scallop Chowder

Reviewed: Mar. 22, 2006
Really tasty soup but also very thick (why I only gave it 4 stars). I suggest cutting the flour down a bit and adding extra milk. Very good flavor though!
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1 user found this review helpful

Slow Cooker Baked Beans

Reviewed: Jan. 18, 2006
Really excellent flavor. This is a recipe that will find its way to my table on special occasions only because it takes awhile to cook. I added a sliced kielbasa to mine and we had it for a meal. Really good recipe--Thanks!
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18 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Dec. 9, 2005
Fantastic soup! Easy, fast, cheap, GOOD! I made the recipe as is but didnt have veg. broth so I had to use chicken broth. Also, I added frozen corn about 10 mins before we ate it. We will be eating this often. Thanks!
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2 users found this review helpful

Spaghetti With Red Clam Sauce

Reviewed: Dec. 9, 2005
This recipe was O.K., but I will definitely alter it next time. I like my red clam sauce slightly spicier, more clammy (is that a word?)and less runny. I think that I will add more crushed red pepper, perhaps some hot sauce, all of the clam juice, and half of the tomato sauce. Good base recipe though-Thanks!
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23 users found this review helpful

Dry Rub for Ribs

Reviewed: Nov. 27, 2005
This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until just (10-20 mins.) before cooking time! This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs. Please do not make potentially great BBQ average by salting it too early!
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1312 users found this review helpful

Grandma's Harvard Beets

Reviewed: Nov. 27, 2005
Wow these beets were sweet. I should have known when I put all of that sugar in the pan that something didn't look right. This recipe seems to be something that is prepared for a group that doesn't like the taste of beets. I won't make this recipe again, but if I were going to, I would cut the sugar down to about 1/4 cup or less.
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18 users found this review helpful

Ranch Dressing I

Reviewed: Nov. 24, 2005
The flavor of this dressing was fantastic, but the consistancy was closer to a veggie dip than salad dressing. Next time I will add an extra 1/3 cup of buttermilk or buttermilk/milk mixed. Very tasty dressing though.
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17 users found this review helpful

Roquefort Dressing II

Reviewed: Nov. 24, 2005
This dressing got several comments at our Thanksgiving dinner. I used 8 oz. of blue cheese instead of the 6 oz. called for. The consistency was a little thick, so next time I make this I will probably add a little milk. A fabulous Roquefort dressing however, one of the best I've ever had.
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13 users found this review helpful

Family's Creamed Spinach

Reviewed: Nov. 24, 2005
I served this as a side dish with our Thanksgiving dinner and it stole the show. I did alter the recipe by adding 1 cup of shredded mozz. cheese right before taking the dish off of the stove. Great dish, and thanks!
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11 users found this review helpful

 
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