Pokerman11 Recipe Reviews (Pg. 1) - Allrecipes.com (18927447)

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Simple Garlic and Basil Pesto

Reviewed: Jul. 6, 2006
Ditch the chilli power, it just takes away from the flavor. Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture. I somtimes use walnuts instead of pine nuts, also never use brazil nuts. Can't tell the difference. Most any type of hard oily nut will work.
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302 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Jul. 9, 2006
I use this as a pre-grilling receipe and it worked out great. You can make a huge batch of ribs up in advance and then it only takes a few min on the grill. This allows you to serve a big party with just one grill. I will make my ribs up a day/two in advance and just refrig them, or even freeze them. I just brush on a touch of bbq sauce and then burned them on a hot grill. Also when baking your ribs - bake them in one of those plastic turkey bags. This helps keep them moist.
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8 users found this review helpful

Grilled Cheese with Tomato, Peppers and Basil

Reviewed: Jul. 28, 2006
serrano peppers are what 4-5 times hotter than the jalapeno? This is just a little too hot for most of my guests and family. When I made this I had a few different types of peppers on hand. Some habaneros, Anaheim chile,banana peppers as well as just some simple yellow sweet bells. That way people could pick their spice level. Personaly I like the habernero on this but habaneros are way too hot for most.
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27 users found this review helpful

Feta and Olive Meatballs

Reviewed: Aug. 17, 2006
I formed some of mine into strips no tthe balls. Then put it in warmed pita, w/ vegies and cucumber ranch salad dressing. It was a great Guyro filler
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24 users found this review helpful

Bill's Sausage Gravy

Reviewed: Apr. 11, 2011
I use corn starch, but mix the starch in with the cold milk FIRST, and then add to the drippings/melted butter. No lumps!!
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2 users found this review helpful

Chicken Soup

Reviewed: Mar. 29, 2012
another idea would be to take the leftovers from a whole roasted chicken, set them aside and simmer the carcus for 90mon. Remove all the bones, then add in your veggies, noodles, spices etc, siminer another 10, then put in the chicken meat just PRIOR to serving
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26 users found this review helpful

 
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