Boscaboo Recipe Reviews (Pg. 1) - Allrecipes.com (18860060)

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Oatmeal Cinnamon Chip Cookies

Reviewed: Aug. 27, 2004
These are my absolute favorite cookie. Kids loves them - co-workers drool when I say I'm bringing some in...one said they 'taste like Fall'.
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Florentine Artichoke Dip

Reviewed: Oct. 12, 2004
Everyone loved it! I'm looking for an excuse to make it again!
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1 user found this review helpful

Hot Reuben Dip

Reviewed: Dec. 20, 2004
served it at my holiday party - everyone loved it - super easy!!
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3 users found this review helpful

Spicy Shrimp and Grits

Reviewed: Jul. 27, 2008
Excellent - didn't make any changes - hubby loved and said it's a keeper.
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0 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: Aug. 17, 2008
Yummy! What a great change for chicken salad. We have made this serveral times this summer for family gatherings and is always a hugh hit!
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1 user found this review helpful

Sloppy Joe Sandwiches

Reviewed: Oct. 30, 2008
So simple - such a great comfort food. My kids LOVE it (9&11). The only thing I do different is I double and use ground turkey.
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Fish Tacos

Reviewed: Nov. 8, 2008
Great recipe. I used Mrs. Pauls frozen fish, beacuse I really did not feel like frying fish - I cut them in 1/2 and it worked fine. The sauce is so simple and so tasty!! My kids(9 & 11) even ate the cabbage!! This is something they NEVER do. We will be making this again.
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Buckeye Balls II

Reviewed: Nov. 8, 2008
So easy - so yummy. DD needed for school project on Ohio! Big hit in class!
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Chocolate Bread Pudding

Reviewed: Mar. 1, 2009
YUMMY!! My MIL usually makes a white choc. bread pudding with a butter whisky sauce. I am taking this one over for dinner tonight - I think it will be a nice change. The chocolate sauce it FAB. I did not, however, butter and bake the bread - my bread was already a leftover, stale loaf, & I didn't feel the need to toast it. I just added a couple TBS of butter to the egg/milk mix. Also, I used 1C heavy cream a 3C vanilla soy. As it is what I had on hand.
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Venison Bacon Burgers

Reviewed: Mar. 2, 2009
This makes an exceptional venison burger - have made them 3 times now and always delish!!! We get out venison from family as my hubby does not hunt (kind of wish he would now that I've had these!!) Kids love them!!
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Maryland Crab Cakes III

Reviewed: Feb. 7, 2010
YUMMY AND EASY!!! The only changes I thought made were to decrease the mayo to 1/2c, 2 eggs - But I re-read the ingreds, and I added 1T of old bay, (yikes) and then I added another 1/2T!!! But, both of the kids (10&12) and my hubby LOVED them. I don't think it/I ruined them in anyway.
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2 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Aug. 31, 2010
YUMMY!!! We only used 1/2 the amount of maple syrup and still had a wonderful flavor! The kids (13 &10) LOVED this and said was some of the best pork we'd ever made!!! Will def make again and again!
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Venison Meat Loaf

Reviewed: Apr. 19, 2011
Excellent. Kids loved it too (13/11). Followed, with no changes. Will def make again!
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2 users found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Apr. 24, 2011
Made this for Easter dinner - thought the mint would pair well with the lamb, and that it's over 80 out today - nice hot weather side dish. I added some julienned sweet peppers, yellow and red, mainly because I had them on hand and they needed to be used. I am not a huge fan of raw tomatoes, but I did enjoy them in this salad. I will update how well it is received at dinner tonight!
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Fabulous Beef Tenderloin

Reviewed: May 31, 2011
So simple and so good. I made this for dinner last night with an almost 4.5# tenderloin. Cooked at 350 for not quite an hour(140 at it's thickest) and then tented with foil for about about 20-30 min, until we were ready for dinner. The smaller end was a nice medium for those that liked that and the thicker end gave me the med-rare/rare others wanted. Everyone loved it!!
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6 users found this review helpful

Apple Raisin French Toast Strata

Reviewed: Dec. 24, 2011
This is a tradition in our home for close to ten years. I make this every Christmas Eve, so that when we wake up Christmas morning, I pop this in the oven, and by the time the presents are done, breakfast is ready (or close enough!). The only changes I have made over the years is that, it's Christmas, I use heavy cream!! We skip all raisins, (DH, not a super fan) and we ADD cooked, crumbled, maple sausage. SO YUMMY.
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7 users found this review helpful

 
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