PBFITZ Recipe Reviews (Pg. 3) - Allrecipes.com (1885569)

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Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 7, 2008
Holly, I can't thank you enough. This is a perfect accompaniment, to a grilled toasted cheese sandwich
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1 user found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Sep. 22, 2007
This was really terrific. My family and neighbors say thank's grampa. I made these for the kids at a block party,but the parents ate more then their fare share.
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1 user found this review helpful

Barbeque Bratwursts

Reviewed: Jul. 4, 2007
Had this last night for dinner, and got rave reviews. In this house we love brats, and this is just another great way to prepare them.
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12 users found this review helpful

Sauerkraut-Stuffed Slow-Cooked Pork Roast

Reviewed: Mar. 7, 2007
It turned out great. I shredded up a medium apple 1/2 an idaho potato, and mixed that along with 1 tblsp brown sugar, and a heaping teas of caraway seed to the drained sourkraut. What great comfort food. Potato pancakes go well with this meal.
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2 users found this review helpful

Rutabaga Casserole

Reviewed: Jan. 10, 2007
This is a terrific side dish for everything from chicken to pork roast. Thanks so much.
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1 user found this review helpful

Easy Pheasant Casserole

Reviewed: Dec. 12, 2006
This is a wonderful way to serve pheasant, chicken and yes we have even used it to finish up our thanksgiving turkey. Thank you Kathleen.
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3 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: May 30, 2006
Wonderful recipe. I use half the cabbage and the let it sit for twenty four hours, for the flavors to mix. Prior to serving I take the unused cabbage, soak it in ice water for half an hour then after draining it I put it in the spinner to dry it out. Then I fold it all together, and serve. This gives you the Flavor, and the crunchiness. Nector of the gods.
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80 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Nov. 15, 2005
Great recipe. We add frozen peas in with the broccoli, and top with Almond Accent's (Sunkist).I also use Splenda instead of sugar. This salad is truly addictive.
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0 users found this review helpful

Jeannie's Famous Potato Hamburger Casserole

Reviewed: Nov. 8, 2005
What a wonderful flavor. After reading some reviews about not being able to get the potatoes fully cooked, I just boiled them before slicing them. (brought them to a boil, turned them off and covered them for ten minutes, then I bathed them in cold water, till I was ready to slice them) The result was a slightly under cooked potato that finished off nicely in the casserole. It turned out great. The next day I put the left overs in an augratin dish over a bed of frozen peas. I added a tbls of heavy cream to the peas, and topped it all with a little more cheese. Again great result.
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54 users found this review helpful

American Potato Salad

Reviewed: Aug. 26, 2005
Thank you Joslyn. As you said in your post, it's best to make this ahead of time to let the flavors blend. This is a wonderful recipe, and the seasonings can be ajusted to fit your individual palates. Love the recipe.
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8 users found this review helpful

Broccoli Casserole II

Reviewed: Aug. 26, 2005
We have been making this for years. The only difference, is that we omit the broccoli, and add chicken, which we saute with the onions and celery. Then when we pull this out of the oven, we fold into it blanched (15 to 30 sec) peas and broccoli) Its a little more work but the kids like the deep green color of the vegies better. As a condiment to sprinkle over the top, the adults in our house like, "Sunkist Almond Accents"
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0 users found this review helpful

Southern Grilled Barbecued Ribs

Reviewed: Aug. 17, 2005
I really liked this recipe. I added 1/2 cup Merlot and two cloves of garlic to the vinegar/water mixture, and marinaded it over night. The next day,I followed the rest of the recipe exactly. Our guests are still talking about this meal.
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10 users found this review helpful

Grilled Steak with Olive-Blue Cheese Glaze

Reviewed: Aug. 15, 2005
It took 35 min to get it down to a 1/3 reduction, but well worth the effor. We used the roquefort that we had on hand,and served it over ribeyes. Awesome recipe.
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0 users found this review helpful

Wisconsin Bratwurst

Reviewed: Aug. 14, 2005
Very nice recipe. On our lake is between Sheboygan and Fond du lac, we simmer the brats in water, grill them for a half hour(they almost look over done) then throw them into the beer sauce with a few cloves of garlic. If money is no problem, I have found that Guines Stout makes the best beer sauce. P.S. Please don't poke the holes in the brats.P.P.S. In our house we take some of the cooked onions,garlic and the sauce itself and fold it into our baked bean recipe.
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4 users found this review helpful

Displaying results 41-54 (of 54) reviews
 
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