Stock Piler Recipe Reviews (Pg. 1) - Allrecipes.com (19882274)

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Shrimp Fondue

Reviewed: Jul. 13, 2014
Based on the reviews, I rigged it too. ½ the sour cream, all the cream cheese, 2 cans of cream of shrimp (found at WalMart), 1 bag of Sharp Cheddar, ½ cup Parmesan (container kind), 1 can portabello mushrooms, 1 bag extra small shrimp (100 count), 2 tsp minced garlic, 3 tsp Old Bay, 5 dashes Worcester, 1 tsp ground mustard and 1 shake Tony’s creole seasoning. 350 on the fondue maker….Just as good as the Pappadeaux fondue!
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Baby Back Ribs

Reviewed: Jun. 9, 2014
I modified this recipe quite a bit, since it is a base and I couldn’t find my original recipe. Actually used bits of several recipes from the site. For marination, I basted the ribs with liquid smoke, worcestershire and apple sauce. Then used 2 packs of Grill Mates marinade packs (very spicy) for a dry rub and marinated overnight in foil. I didn’t use any pre-made barbeque sauce. Instead I made my own using the Applesauce Barbeque Sauce recipe from this site and excluded the lemon juice since I didn’t have any. Took the ribs out of fridge for an hour and then cooked theM in the oven at 225 for 3 hours. Turned up to 250, basted and cooked for 15 minutes on each side. Got internal temp to 140. They did fall off the bone. One piece fell on the floor as I turned it over, so I was required to eat those, per kid demand. The 5 second rule applied here. Took them out and set the broiler (550), basted and put them in for 5 minutes. Basted again and turned over, broiling for another 5 minutes…Broiling makes the sauce stick to the ribs. The spicy dry rub and the sweet sauce gives the ribs a moderately sweet and spicy taste without either overpowering. Delicioso! I have the pickiest ADHD kids in the world and they devoured a whole slab by themselves, quietly!
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Bacon Wrapped Pork Medallions

Reviewed: May 26, 2014
Delicious base recipe! I order bacon wrapped pork fillets in bulk from Zaycon Foods. Overnight marination, since we like center flavor. Instead of cooking the bacon separately, I cooked the bacon on the fillet, using tongs to turn. Cooked in a casserole dish with the butter/olive/bacon mixture for 15 minutes. Juicy and apparently delicious since it's gone and I didn't get any....
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Honey Mustard Grilled Chicken

Reviewed: Aug. 17, 2013
This sauce is wonderful and I've made it three times on breasts, thighs and tilapia. Kids love it. I have tomatoe allergies, so use Worcestershire sauce as a steak sauce replacement. Comments concerning the plain taste of the chicken...well marinate your chicken first, for a few hours. Basting sauces baste the outside, not the inside. Don't expect miracles. I typically use Dave's seasoning salt, olive oil, Worcestershire and apple juice as a chicken/steak marinade. Never had a "plain" complaint.
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