geezboyz Recipe Reviews (Pg. 1) - Allrecipes.com (18862959)

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Italian Style Short Ribs

Reviewed: Nov. 7, 2004
Flavorful and easy!
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5 users found this review helpful
Photo by geezboyz

Creme Brulee II

Reviewed: Jun. 11, 2012
This was so easy to make, and delicious!
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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Jun. 10, 2012
Very good balance of flavors. Not like some overly-cloying curries.
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2 users found this review helpful

Chicken Tikka Masala

Reviewed: Jun. 10, 2012
Restauant quality taste. At the suggestion of others, I reduced salt in the marinade and the sauce to 1 tsp each, and added garam masala to both.
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3 users found this review helpful

Best Carrot Cake Ever

Reviewed: Mar. 24, 2012
Excellent flavor (not too sweet and multi-dimensional) and texture. Thanks for the recipe! Frosted with Philadelphia Cream Cheest frosting found online. I picked up a few tips from earlier reviewers, like straining the (measured) shredded carrots in cheesecloth, increasing cinnamon (to 5 tsp) and adding 1/4 tsp each of allspice, clove, ginger, and nutmeg. Served cupcakes to a crowd of 22, aged 3 to 86. Every single one yummed it up!
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10 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 4, 2012
Super easy and yummy! Thanks for sharing! Made a great topping for baked potatoes. Served with grilled rib-eye steak.
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5 users found this review helpful
Photo by geezboyz

Grilled Lemon Herb Pork Chops

Reviewed: Jun. 17, 2011
Made this as written, marinated for 24 hours, and it resulted in such flavorful and succulent chops. So simple, yet elegant! Served with asparagus-feta couscous also from this site. Thanks for sharing!
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4 users found this review helpful

Luscious Slush Punch

Reviewed: Mar. 16, 2011
A very drinkable punch. Made it for the first time with only 1 cup sugar to 6 cups water, and it was just right for a party of 25 older adults. Even the men were drinking it... virgin! I might sweeten it a bit more for younger palates.
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9 users found this review helpful

Baked Spaghetti

Reviewed: Dec. 20, 2009
The Prego blend was not available at the store, so I used Prego tomato & basil. Also, used a Parmesan/Romano grated blend. Produced a very mild pasta dish, best eaten scrambled up on your plate, rather than in intact layers.
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Cinnamon Rolls III

Reviewed: Dec. 20, 2009
OMG! These are sooo good! For neighbor gifts this Christmas, I'm baking them in tree-shaped aluminum cake pans from the dollar store. I'm sure they'll be appreciated. (Young teens didn't like pecans. I'll remember to make some w/o nuts next time.)
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 9, 2009
Phoebe, you genius! The sophisticated flavor of this dish belies how simple it is to make. Many, many dinner guests have been so impressed. It's my go-to main dish when I entertain after working an 8-hour day. I serve it with rice pilaf and parboiled green beans sauted with toasted almonds.
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Tomato Mozzarella Salad

Reviewed: Jun. 16, 2009
Attractive, flavorful and easy. Tasted better when I used a fresh mozzarella ball (pricier) than when I used the more economical mozzarella log. I also added a bit of balsamic for a little kick in flavor.
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Strawberry Romaine Salad I

Reviewed: Jun. 16, 2009
Served this at my son's graduation party in May. This salad is really remarkable. Guests comments ranged from "refreshing," "light," and "yummy!" It was the sleeper hit of the lunch spread.
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2 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Dec. 14, 2008
Makes an aromatic and attractive dish, especially served heating in an electic skillet at an office Fall/Harvest-themed potluck. I used white merlot for the wine, and red, yellow, green and orange peppers. Don't worry if the centers of your sausage are slightly pink when cutting, because they cook through in the last simmering stage.
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Beer Margaritas

Reviewed: Sep. 3, 2014
I made it just as written, using Jose Cuervo Silver and Corona Light. It made for a refreshing drink to go with a catered meal from Chipotle. I wasn't sure how much ice to add, and probably diluted the alcohol too much when I added about the same volume of ice as there was liquid. Made 36 quarts (including the ice)and there was not a drop left after 3.5 hours, between 20 people.
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Crustless Spinach Quiche

Reviewed: Nov. 26, 2008
Made the recipe as written, and added 1 shallot and fresh mushrooms to the saute, plus a sprinkling of dried chives. My brunch guests loved it!
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Scott Ure's Clams And Garlic

Reviewed: Jul. 12, 2011
Using Pinot Grigio, I made the oil-garlic-wine concoction at home. Bottled it for transport to a local oyster farm. Put mussels (no clams available that day) in aluminum foil pouches, poured a bit of wine concoction in pouches before sealing and putting on the bbq grill. Opened the pouches after 10-12 min., drizzled the contents with butter & parsley. Voila... delectable, elegant steamed mussels at a picnic! Thanks for the recipe!
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14 users found this review helpful
Photo by geezboyz

Manicotti Alla Romana

Reviewed: Jul. 23, 2011
Made as is, except used half Italian sausage/half ground beef, and 2% milk instead of half-and-half. I used Classico brand Sweet Basil jar spaghetti sauce. Buono! The textures were so good: al dente pasta, firm manicotti filling, moist, non-runny sauce. For presentation, I ladled the white sauce to cover the entire length of each shell, letting it run down the sides. I then spooned the red sauce just on top along the length of each shell, so that the white sauce could be seen. After uncovering, I sprinkled Parmesan on top of the red sauce. (See the picture for how pretty it looked.) Thanks for sharing!
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Dave's Low Country Boil

Reviewed: Dec. 20, 2009
What a crowd pleaser! Made 4 batches yesterday. First brought the Old Bay, 1 quartered lemon, 1 quatered sweet onion, a whole bulb of garlic (crushed) to boil. Then whole mini red potatoes & kielbasa chunks for 10 minutes, then thawed frozen cobbettes & dungeness crab sections for 5 minutes, then whole shrimp and mussels for the last 2 minutes. Met with "oooohs and ahhhs" when dumped at the table. Thanks for the recipe!
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9 users found this review helpful

Lentil Soup

Reviewed: Dec. 14, 2008
I made this on a whim, on a very cold night. I made it exactly as written, except I pressure-cooked it to cut the simmering time to 1/3. I like this recipe because all the ingredients are ordinary pantry staples and the resulting flavor is hearty and rewarding!
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Displaying results 1-20 (of 51) reviews
 
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