mviehoefer Recipe Reviews (Pg. 1) - Allrecipes.com (19369975)

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Herb Rubbed Sirloin Tip Roast

Reviewed: Apr. 5, 2015
I rarely comment on recipes, but this one deserves it. The rub recipe was spectacular. I had a 5.5 lb. sirloin tip roast; my only modification was using freshly minced garlic rather than garlic powder. This was the perfect amount to cover the roast. I did this about 2 hours prior to cooking time and let it sit (tented) in the fridge prior to cooking. I let the roast sit at room temperature for about 30 minutes prior to placing it in a 350 degree oven for 1 hour and 15 minutes; after that time I turned the oven off and let it sit in the oven for an additional 15 minutes, removed it and let it rest for another 15 minutes prior to carving. The roast was extremely rare. While I like rare meat, not all of my guests do, so it was a bit of a hack job on the roast to get the most-cooked pieces from the exterior edges. Later carving of the remaining (very rare) section was easy and will make for wonderful sandwiches, but a larger roast needs a whole lot more cooking time than just over an hour. Again, the rub was phenomenal! This is definitely a keeper and I will try it again (adjusting cooking times) and I'll give it a shot on a pork roast as well.
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Guacamole

Reviewed: Jun. 16, 2013
Excellent! I used a bit more lime juice because I like it with a slightly tarter flavor, but otherwise this is a fabulous recipe that is quick and easy to make.
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Amish Slaw

Reviewed: May 30, 2013
Excellent. I have made this recipe several times and my family loves it more and more. At the request of my husband, I cut down on the amount of onions in the recipe, but my son said that left out some of the flavor. Go figure. A red onion is definitely recommended, as it's sweet and does add zest. And -- I did follow the advice of another submitter and split the vinegar to 1/2 cup apple cider and 1/2 cup white vinegar -- makes a tremendously positive difference. A great slaw that gets better with age and keeps for days in the fridge.
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Shrimp Summer Rolls with Asian Peanut Sauce

Reviewed: May 29, 2013
I prepared the recipe exactly, other than following the advice of many and reducing the amount of teriyaki sauce. The garlic and ginger flavor was so overpowering that it drowned out every other flavor in the rolls. Strange, because both of us have eaten some pretty creative Asian/Oriental recipes (we used to live near NY and went to Chinatown often), but this dish was just plain bad.
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Pineapple Upside-Down Cake II

Reviewed: Feb. 10, 2013
WAY too much butter. If I make this again, I would cut the butter requirements in half. The cake was moist and the fresh pineapple was delicious (make sure to use a really ripe pineapple), but the overwhelming butter was just too much. I followed the recipe instructions exactly and was expecting a real WOW factor, which none of my family received. A disappointment.
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Dilled Sole with Almonds

Reviewed: Oct. 1, 2011
A great way to make Dover Sole. Although I am a fish lover, my husband can take it or leave it. He was very complimentary of this dish, so I felt that was a real accomplishment. Since Dover Sole is a thinner fillet, it can be difficult to prepare, too. This was a great recipe. I did, however, find that I needed slightly more than the stated amount of cornmeal, and I used just a teaspoon or so more dill than the recipe listed. Excellent flavor with the butter and almonds added at the end, and the fish was not overcooked or bland at all. A very delicate flavor. I will definitely be making this recipe again. Many thanks.
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Best Spanish Rice

Reviewed: Oct. 1, 2011
I've made this recipe twice: once exactly as directed, and the second time adding 1 tablespoon chili powder and 1 teaspoon cumin. The second time was definitely better for our Tex-Mex taste buds (although it did have kick). I also used medium-hot chunky salsa, which added to the spicy flavor. We loved it. Having a Mexican restaurant on nearly every corner here in Texas, we've become quite the Spanish rice lovers, and this fit the bill for a version to make at home. But, it did need a little extra zip for our Texas taste.
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Grilled Shrimp Scampi

Reviewed: Oct. 1, 2011
I made this recipe as instructed, except I used large (16-20/lb.) fresh Gulf shrimp and it turned out perfectly. Superb. I served a side dish of angel hair pasta with a light olive oil/garlic sauce on it, to which I had added a bit of lemon zest and about a teaspoon of fresh lemon juice. It truly complimented the scampi nicely. An excellent meal!
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Grandmas Bogie's Parmesan Chicken

Reviewed: Oct. 1, 2011
This is an incredibly easy recipe. I've made it not only with chicken breasts, but with boneless skinless chicken thighs. Super each time. So easy, and the chicken is always so moist. An added bonus: if you have any leftovers, the chicken, sliced thin, makes for an excellent base for a "wrap" in a pita or tortilla with lettuce and tomatoes. YUM.
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