amylovesu2 Recipe Reviews (Pg. 1) - Allrecipes.com (19006897)

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Grilled Venison Backstrap

Reviewed: Feb. 21, 2013
Amazing and easy! We've never cooked venison before and didn't want to screw it up. I could not believe how tender and delicious this was! And if I hadn't known it was venison, I'd have thought I was eating beef. We will definitely have this again!
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Baked Halibut Sitka

Reviewed: Feb. 21, 2013
We have about 60 lbs of halibut left (down from 75) in our deep freezer from a trip to Alaska. I'm always looking for new ways to prepare it, ans this one got a definite thumbs up from my husband, 7 year old son, and 4 year old daughter. I didn't use all of the spread/sauce and served it with the fish. I made mashed potatoes and peas, and the sauce was really good on the potatoes. This will become a halibut staple recipe! So easy and delicious. The only change I made was I reduced the temp to 400 and baked for 12 minutes since we "butterfly" our halibut steaks.
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Venison Gyros

Reviewed: Feb. 28, 2013
This was quite delicious and easy. I didn't have marjoram, so I subbed half basil and half thyme. I would have given it 5 stars, but I felt the meat could have been a bit more flavorful. I think next time I will rub the venison with fresh garlic, salt and pepper, and then slice it and marinate it. But my husband was very pleased with how I prepared his prized venison! I too made the "Duke" tzatziki sauce to go with it--yum!
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Savory Halibut Enchiladas

Reviewed: Mar. 17, 2013
Excellent! Try it with corn tortillas and green enchilada sauce.
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Fluffy Pancakes

Reviewed: Mar. 24, 2013
My family enjoyed these pancakes, especially how fluffy they were (hence their name). The were easy to make, used normal ingredients I had in my pantry, and had a nice flavor. I doubled the recipe and made half on Saturday and the rest on Sunday. I added some pumpkin pie spice on Sunday and they were even better! However, I really like the Aunt Jemima pancake mix that you add milk, oil, and eggs to, so when I'm crunched for time, I'll stick with Aunt Jemima.
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Best Brownies

Reviewed: Apr. 5, 2013
I made these last minute for a bake sale at my son's school. I love that the recipe uses ingredients I typically keep on hand, it was extremely easy, and they were delicious.
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Honey Mustard Grilled Chicken

Reviewed: May 4, 2013
Very easy and tasty. Chicken was so juicy, and the little charred bits on the chicken were yummo!
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London Broil II

Reviewed: Oct. 14, 2013
Wonderful easy recipe that called for ingredients I always have on hand. I used London Broil and followed the recipe exactly. I turned the foil-wrapped meat every hour for about 7 hours. I think the longer it's marinated, the better and more tender the meat will be. My kids both gobbled it up, and my 5-yr old daughter kept sneaking more pieces off the platter. Will definitely make again.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 14, 2013
LOVED THIS! My husband bought a hind quarter of a cow and now we have all sorts of cuts of meat that I don't usually buy. Allrecipes to the rescue! And this recipe was fantastic! After reading the other reviews, I only made two small changes (and another change by accident). I reduced the salt to 2/3 Tbsp (or 2 Tsps), and I put the roast in a ziplock after coating it with the rub and let it "marinate" for a couple of hours. The accidental change I made was that I grabbed my smoked paprika out of my spice drawer instead of the regular so I decided to do half and half. I had my parents over and my whole family raved over the results. Will definitely make this again!
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Mexican Baked Fish

Reviewed: Oct. 14, 2013
Super easy recipe using on-hand ingredients. I used halibut and patted it dry as suggested before topping it. Served with plain Greek yogurt (in place of sour cream) and avocados. Very good! Reheated the next day in the microwave for 1.5 minutes on 70% power, and it was still good.
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Egg in a Boat

Reviewed: Oct. 14, 2013
My family loves Cracker Barrel's Eggs in a Basket so I tried these, and everyone was very pleased with the results. I used the outer cylinder of my Pampered Chef Measure-All Cup to cut the holes in the bread and it was the perfect size. I did have to turn the heat down to prevent burning the bread and overcooking the eggs--so it was more like medium-low, maybe slightly higher than I normally use to fry eggs. You just have to know your range top--but I think that whether you have gas or electric (coil or flat top), medium-high is going to be too high. Also, the next time I will try sourdough bread like they use at Cracker Barrel.
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Beef Stew VI

Reviewed: Oct. 14, 2013
Easy and delicious! I followed the recipe exactly, and it turned out great. Will definitely make this again!
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Creme Brulee French Toast

Reviewed: Dec. 25, 2013
A huge hit for Christmas morning, and it was super easy to prepare the night before. I gave it 4 stars only because of the alterations I made based on the other reviews. I used 3/4 cup of brown sugar and maple syrup instead of corn syrup. I used 4 eggs and 8 slices of French bread and kept the crusts on. I will definitely make it again!
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