shaunabee83@yahoo.com Recipe Reviews (Pg. 1) - Allrecipes.com (18973844)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 24, 2008
very good, dabbed mushrooms in mixture so they stood up better, broiled for a bit at the end to brown them
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Barbecue Beef for Sandwiches

Reviewed: Jun. 10, 2009
Used 3 lbs of pot roast beef, cooked in slowcooker for approx five hours on high with cup of beef broth in the bottom. Made sauce as directed, found it to be enough for 3 lbs of beef. However I added a bit extra beef broth to increase sauce amount. Would definitly double the sauce recipe if I used more meat. used beef broth instead of water to fill up the chili sauce jar... very good! I give the sauce five stars but think a slow cooker is best for meat that is easy to shred. I think I will use this on my pulled pork as well, can't wait to see what the leftovers taste like tonight!
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Garlic and Cheese Bruschetta

Reviewed: Nov. 24, 2008
soo good! used a long baguette instead of french loaves, and made ahead of time so they were ready to stick in the oven. might try herb and garlic cream cheese next time for a little twist!
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3 users found this review helpful

Southern Grilled Barbecued Ribs

Reviewed: May 12, 2008
this was my first shot at ribs, I made them for the mother and mother-to-be on mother's day and they said that I was hosting the dinners from now on..lol..the only thing to note was that when I adjusted the recipe for 6lbs of ribs...the amount of BBQ sauce I made was waaaay more than we needed...I had no clue what to do will all that BBQ sauce!!! I double checked the recipe to make sure we weren't supposed to cook the ribs in the sauce, found out we weren't. I used it to baste repeatedly and even put the ribs on a platter and then poured it over, and I still had more than half the amount...the food itself though was absolutly delicious
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Lemon-Garlic Green Beans

Reviewed: May 12, 2008
the first time I made this, I too thought it was kind of bland, the second time, I actually cut the green beans into pieces as recommended, and it seemed to be much more flavorful! I am changing my four stars to five after following the recipe and cutting the beans
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Greek Style Potatoes

Reviewed: Mar. 4, 2010
I boiled a little bit first, to cut down on oven time but other than that, followed the recipe, delicious!
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Chicken Cordon Bleu II

Reviewed: May 10, 2010
Best chicken cordon blue I have ever had, homemade, storebought, or restaurant style. Rolled in breadcrumbs instead of flour (no egg wash) Followed other reviews and wrapped the cheese inside the ham first, this worked wonderfully for keeping the cheese in. Simmered in the pan, just like the recipe says, this is how you get all the great juices for the sauce in the end!
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: May 21, 2012
made this twice now, once marinating the fish without chopping into chunks first, the second time I chopped in into chunks and marinated it all day - definitely the way to go! much more favorable. I agree it is hard to cook the fish on the BBQ when it is in chunks but worth the work around, even if you do in the oven. also toned down the amount of chipotle in the the dressing the second time around, I put two whole chipotle's plus juice the first time to bring it up to 1/4 cup and it was way too much. Can't wait to try this with some homemade salsa or corn relish! Hubby even suggested we have one fish taco night a week now :)
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Warm and Limey Chicken Salad

Reviewed: Jan. 18, 2009
soo good, will be a regular in our household, healthy, easy, and relatively inexpensive
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Maple Glazed Ribs

Reviewed: Oct. 1, 2012
This was excellent, did as other reviewers suggested and cooked the ribs for a bit first, then drained fat off before mixing with sauce and continuing to bake. Baked at 325 instead of 350 because my oven is quite hot
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3 users found this review helpful

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