fido1949 Recipe Reviews (Pg. 1) - Allrecipes.com (188692723)

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Rich and Creamy Beef Stroganoff

Reviewed: Mar. 21, 2014
Excellent recipe. I seldom make a dish exactly as presented because I know what I like and adjust it to my taste; comes with experience. This, however, sounded good as is and it didn't disappoint. It is now my go-to recipe for Stroganoff. Served it with Chianti and a good sourdough and got raves. I will experiment with it by adding a couple of chopped bacon slices to the onion and garlic, and a tablespoon of good bourbon in the sauce just to see how it works. That's one of the joys of cooking; experimentation! And for those of you who thought this was too spicy......you need some serious work on your heat resistance, lol! This just has a pleasant little zing to it. Thanks for the recipe sanfrancook!
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Slow Cooker Beer Pulled Pork

Reviewed: Dec. 27, 2014
This is pretty much the way I have made it for years. I like to use different rubs and I sear the roast on the grill to get the smoky flavor (if the weather is bad ,you can sear it in a hot cast iron pan). I also like to add an onion sliced in half-rounds to the final cooking stage.
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Irish Shepherd's Pie

Reviewed: Jan. 27, 2015
Made this recipe exactly as written the first time and thought it was delicious. Very flavorful and filling. The second time I made it, I adjusted it just a little for my taste and it was even better (for me). Instead of ketchup I used Sriracha sauce, and used Guinness for half of the water. Definitely in my rotation, but I will try it with other meats as the lamb was expensive. I'm also going to add some garlic to the mashed potatoes; helps keep the vampires away.
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Slow Cooker Texas Pulled Pork

Reviewed: Oct. 9, 2013
To reduce the amount of liquid (and fat) I first seared the roast on the grill and then cooked it in beer for 5-6 hours. Removed the roast to shred and emptied the liquid from the pot, then followed the recipe....delicious.
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Grilled Pineapple

Reviewed: Jul. 7, 2013
Very tasty! We are a spice heavy household so I doubled the amount of honey and hot sauce (Sriracha) and marinated overnight. Flavor is subtle, but definitely there. Used some of the rings to make a version of Big Kahuna burgers (Sriracha and General Tso's sauce mixed in the ground chuck); delicious!
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