Bob in Houston Recipe Reviews (Pg. 1) - Allrecipes.com (13132557)

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Juicy Marinated Steaks

Reviewed: Jun. 26, 2011
NEVER, EVER pierce a tender steak like a rib eye at any time before, during, or after the cooking process! There won't be a bit of natural juices left. This recipe is great for a flank steak or London broil because those steaks need help with juiciness and tenderness. I gave it three stars instead of five stars because of the advice to pierce the rib eyes.
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12 users found this review helpful

Whole Wheat Pasta

Reviewed: Dec. 19, 2010
This recipe makes great pasta and couldn't be easier. I had to add a little bit of water, but I think that because I made it on a cold day and my forced-air gas heater was running, drying out the air. This will now be my go-to pasta recipe. Family loved it.
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10 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Nov. 16, 2010
This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe verbatum and tell you to add bacon, lettuce, tomato, potato, wine, rubbing alcohol, peanuts, pork, lighter fluid, etc etc. If they never followed the recipe, they shouldn't be reviewing it. Make it exactly as described and you won't be disappointed. After making it the first time, go ahead and add some chocolate chips or pine cones or whatever you think it needs, but review it based upon this recipe. It's a winner!
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541 users found this review helpful

Pesto Sauce

Reviewed: Nov. 15, 2010
I followed RainbowEyes and left out the nuts, and most of the olive oil, plus she didn't like it that way, I followed her changes and left out the basil too. It didn't taste very good, and my wife will eat anything. Next time I'll leave out all the ingredients and see if that helps
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41 users found this review helpful

Devil's Steak Sauce

Reviewed: Jun. 20, 2010
I made this sauce using a tablespoon of Tomato paste instead of the tomato sauce and cut the brown sugar in half since a lot of the comments stated the sauce was sweet. Came out nice and thick and very tasty. But I think it's much better on chicken or pork than a steak, both as a marinade and a BBQ sauce (as long as you use it as BBQ sauce after it comes off the grill). I think next time I grill a rib eye, I'll include some bleu cheese and garlic.
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5 users found this review helpful

Devil's Steak Sauce

Reviewed: Jun. 20, 2010
I made this sauce using a tablespoon of Tomato paste instead of the tomato sauce and cut the brown sugar in half since a lot of the comments stated the sauce was sweet. Came out nice and thick and very tasty. But I think it's much better on chicken or pork than a steak, both as a marinade and a BBQ sauce (as long as you use it as BBQ sauce after it comes off the grill). I think next time I grill a rib eye, I'll include some bleu cheese and garlic.
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3 users found this review helpful

Lentil Soup

Reviewed: Jun. 13, 2010
Made it for a vegetarian friend and she went nuts. Bugged me until I gave her the recipe. My family of meat-eaters loved it too.
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3 users found this review helpful

Broccoli-Onion Deluxe

Reviewed: Dec. 26, 2009
I took a real chance and made this for the first time on Christmas day for 14 people. I increased the amounts of everything by 50%, except that I used 8oz cream cheese. It was the hit of the party. I think some of my relatives liked it better than the prime beef tenderloin roast! As someone else said, this will change the mind of anyone who thinks they don't like broccoli. One of the best, if not THE best, side dish I've found on Allrecipes.com
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9 users found this review helpful

Cheese Crisps

Reviewed: Dec. 23, 2009
I hate to see this recipe receive a one star review because someone made it with Velveeta cheese. You MUST use sharp Cheddar, as the recipe states, and then you will find that they are delicious. I've been making these for years and my mother before me and they are a family favorite.
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16 users found this review helpful

Barbecue Beef for Sandwiches

Reviewed: May 12, 2009
I roasted it for 5 hours at 300 degrees, which made it more tender. After the beef was cooked, I separated the pan drippings, poured off the fat, and combined the pan juices with the sauce. Outstanding! Leftovers went in a hurry.
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4 users found this review helpful

Tasty Spaghetti Sauce

Reviewed: Jan. 25, 2009
The only thing I can think of is that you people who said it was too spicy put in 3 TBS of pepper instead of 3 teaspoons. It's a great recipe in my humble opinion, although I prefer to simmer it longer than 30 minutes.
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5 users found this review helpful

Foolproof Rib Roast

Reviewed: Jan. 2, 2009
I was afraid that I might screw up an expensive cut of meat since my Thermopen instant read thermometer never let's me down. But not having to check the meat temp every few minutes was enticing enough to give it a try. Outstanding! It was easily the best I ever made, and the easiest too.
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5 users found this review helpful

 
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