Stephanie Tunney Recipe Reviews (Pg. 1) - Allrecipes.com (18735660)

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Stephanie Tunney

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Lisa's Favorite Carne Asada Marinade

Reviewed: May 16, 2015
We had friends over for dinner, and I prepared this. It came out very tender and flavorful. I had to make a couple changes, because I never leave any recipe alone! But I'm sure it's tasty just as written! Also, I didn't have chipotle peppers or cilantro. So I used a teaspoon of red pepper flakes (probably could have used more. We didn't taste any heat in the finished product). I used avocado oil instead of olive because it's healthier. I also sprinkled natural meat tenderizer and a bit of adobo seasoning on the meat after pounding it. Marinated in a zip bag over 24 hours, and everyone loved it! Thank you, Lisa!
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Barbeque Bacon Chicken Bake

Reviewed: Nov. 20, 2014
This is a very good basic recipe. Like others, I made a few changes. I rubbed down the chicken breasts with Kick Butt Rib Rub - Chipotle Honey, then 5 minutes before they were done, I put a piece of Provolone cheese on top of each breast. My boys LOVED it, and told me to save this recipe! I make my own BBQ sauce, so no Sweet Baby Ray's here.
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Puppy Chow I

Reviewed: Nov. 6, 2014
We have a friend that has made this for years. My husband and oldest are going on a Boy Scout campout this weekend, and wanted to take a different snack. My husband suggested puppy chow, and looked up the recipes himself. We chose this one, and it's great! Of course, we can NEVER leave any recipe alone, so we added our own variation. We used 1/2 semisweet chocolate chips and 1/2 butterscotch chips. We added vanilla like other reviewers suggested, and it's awesome! We hope it makes it till tomorrow night when they get to the campsite for cracker barrel!
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French Onion Soup Gratinee

Reviewed: Oct. 29, 2014
My husband and I love to cook. Neither of us as ever attempted French onion soup before, but love it. We chose this recipe because of all the rave reviews. It is AWESOME! We did make some changes though (we just can't leave anything alone!) We used a full stick of butter with the onions because we couldn't get them to caramelize with only 4 Tbsp. We used 20 oz of beef consomme and the rest beef broth because we like a beefier flavor. We put garlic in most everything, so added two cloves of garlic, minced. My local grocery was out of fresh thyme AND parsley, so we had to skip the parsley and used dried thyme leaves. Of course, at the end I forgot to add the balsamic vinegar before broiling the soup, but it didn't hurt it. Next time we will have to compare and see if it changes the flavor. We tried the Gruyere cheese with 2 cups and swiss with the other 2 cups. we used shredded mozzarella. The Gruyere was much better! We will be making this again soon, and sharing it with family!
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Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Reviewed: Feb. 10, 2014
My husband and I prepared this last night for dinner with his parents. It was a HUGE hit. We are Irish, so instead of making the red wine reduction, we used mint jelly. But the meat came out tender, moist, and very flavorful so it really didn't need anything. For the last hour, we threw in small golden potatoes cut in quarters, after soaking them for a bit in water. They came out yummy, crisp on the outside and soft on the inside. Next time I may soak them in beef broth to see if that enhances the flavor. But this is definitely a recipe we will serve again!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 13, 2014
This recipe was very disappointing. I would not make it again. The only plus was being able to fix the pork roast in the crock pot. I followed the directions, only cooked for 4 hours. I did set the slow cooker on high because of some reviews I read. I guess that was a mistake. The roast came out like shredded pork, not a good piece of loin roast. I shredded the leftovers and put my homemade BBQ sauce on it so the boys can have sandwiches later in the week.
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Apple Delight

Reviewed: Oct. 28, 2013
After reading several negative reviews, I tried a twist. I sprinkled only 1/2 a box of cake onto the fruit. Also, instead of just apple pie filling, I mixed 1 apple and 1 strawberry pie filling together, put into bottom of the pan first. After drizzling the butter on top, I gently mixed the cake mix with the butter. I baked it for 40-45 minutes, and it came out wonderful! The top was crispy and yummy. My boys all loved it (got 3), so we will definitely make this again.
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BBQ Peanut Butter Chicken

Reviewed: Oct. 23, 2013
We marinated the chicken in this peanut sauce, but then baked it instead of grilling because of reviews that suggested baking gives it more flavor. It did have a lot of flavor, but my family found it mediocre tasting. The texture from the peanut butter bothered all of us. I'm going to have to move on to find another recipe close to a satay.
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Company Couscous

Reviewed: Aug. 17, 2011
This was very good. Everyone liked it, but had to add salt and pepper because it was a bit bland. I will probably add more garlic and maybe celery salt next time. Just have to tweak it a bit, and it'll be perfect.
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No Bake Cookies III

Reviewed: Jul. 24, 2011
Boiling time debate. I agree with Lorna: One minute at a ROLLING boil is just right. This is the first time I've made them. They came out yummy, shiny, and set perfectly. It's been hot, hot, hot here and I didn't want to turn on the oven. My 13 year old son helped me, and we are eating them 30 minutes after we started.
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Catherine's Spicy Chicken Soup

Reviewed: Jul. 18, 2011
I've made this several times, and my family LOVES it! My husband likes to make it, and add some of his own spices, such celery for a little crunch and that flavor that only celery can add, beef broth instead of water, and green onion as well as Vidalia onions. But when I'm exhausted after work, this recipe just straight up is still wonderful, and a great way to get vegetables into my boys!
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Spiced Pecans

Reviewed: Dec. 27, 2010
Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.
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Spiced Pecans

Reviewed: Sep. 13, 2008
Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.
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Cocktail Meatballs I

Reviewed: Sep. 13, 2008
Super easy recipe. I cheated and used frozen meatballs from Sam's and no one knew the difference! Served them at a family party with the best chef in the family there, and she raved about my meatballs. I did NOT tell them they weren't from scratch! Cooked in cast iron dutch oven first, then transferred to slow cooker on warm to serve. Perfect!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 8, 2008
We loved this soup. It'll be great on a rainy autumn evening! I didn't change a thing.
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Spicy Lime-Cilantro Marinated Flank Steak

Reviewed: Sep. 8, 2008
Both my boys and my husband loved this steak. I would have liked it to have a bit more of a lime taste, so maybe I'll marinate it overnight next time. If that doesn't work, I'll add more lime!
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Chicken Tortellini Soup

Reviewed: Sep. 8, 2008
The soup was very bland, and I ended up adding 1 chopped vidalia onion, 2 minced garlic cloves, and tomato paste. The paste added a nice tomato flavor to the broth. I wouldn't recommend this. By altering it as much as I have, I don't consider it the same recipe.
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