Shad Owen Recipe Reviews (Pg. 1) - Allrecipes.com (15989304)

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Ranch Dressing II

Reviewed: May 13, 2014
I think this recipe is wonderful. I've been looking for the Holy Grail of ranch dressings. I have tweaked mine a bit but I won't review the actual recipe because I didn't follow it to the letter. The only initial change I made was to double the garlic. Once it chilled and the ingredients melded I found that it was a little lacking in salt, too thick, and if I used too much dressing it got bitter. I added a half pint of buttermilk and an additional teaspoon of salt which ended up being a good consistency, too salty, and still bitter. Added a spooge of Worcestershire sauce (some sugar for the bitter) and 1/2 t of ground black pepper (for the salt) and it's better but not perfect. Next time I'll make as the recipe calls for it but try the 1:1:1 ratio of sour cream, buttermilk, and mayo. I'll also not add extra garlic and will probably start with half the recommended herbs. I buy my herbs at Penzey's and they're usually very fresh. Sometimes because my spices are so fresh (I replenish all the time) they're too strong which is I think why it ended up bitter
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Best Steak Marinade in Existence

Reviewed: Apr. 14, 2014
I used this to marinade beef kebabs for a party based on it's reviews. This was WONDERFUL!!! I used ribeye for the kebab meat and it was OUTstanding! I marinaded the meat overnight and I found it touch too salty for my taste (and I'm a salty kind of guy) but I also don't use low-sodium soy sauce. I might buy some to have on hand for this marinade or maybe half my soy sauce and use rice wine in stead (not rice wine vinegar for anyone who is reading this and it sounds good). Rice wine is a totally different product - no salt, about 14% alcohol called Shaoxing and it's darn hard to find. Go to the asian grocery and ask.
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Sweet and Spicy Green Beans

Reviewed: Feb. 5, 2013
Made this tonight for dinner. I've been searching for something like the Szechuan style green beans in get the Asian fusion restaurants here in Minneapolis. This one just about hit the nail right on the head. It was not as spicy as I'd like, I like SPICY foods so I'll probably add a quarter teaspoon of crushed red pepper flakes but I loved the salty, spicy, sweet taste of the recipe. It was really outstanding and easy to make. If you do it, don't bother steaming the beans, it's a total waste of time. Just sauté them with a little canola oil, a light sprinkle of salt and Black pepper, and add your sauce mixture at the end. This was my first time sautéing green beans and I overcooked them a bit. Just remember it takes a few minutes foe the sauce to reduce and there's quite a bit of steam while it does which accelerates the cooking of the beans. Put the sauce in a little earlier than you think.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: May 5, 2012
I made this for a pot luck at my work. I followed the other review that was listed as helpful and added additional paprika and cumin. It has outstanding complex flavor. My tastes for spice are varied and I didn't think it was too spicy, the feedback I got was "too hot". I decided since I wasn't too familiar with working with chilies that I would follow instructions and use jalapenos. What I discovered was a cup and a fourth of jalapenos is a lot. =) I think next time I will probably substitute poblanos or even green bell peppers in lieu of the jalapenos. While the other two don't pack nearly the punch of heat, both are nightshades so you'd get a similar flavor profile without the 4 alarm fire. Whoever it is calling this "atomic beef" clearly doesn't eat chilies very often and has no business working with them at this level. This stuff isn't nearly as hot as the thai spicy foods I get here in town, but it ain't for sissies either. I will also try a more mild hot sauce than Tapatio, maybe Tabasco or find another mild but still tomato based hot sauce. Rotel or even just some diced stewed tomatoes might be good. I wouldn't worry about it becoming too acidic, as sometimes Tabasco can do. The richness of the chuck roast will cut the acidity easily. I would recommend serving this with some sides of sour cream and guacamole, plus maybe some cheese, tomato (or pico), lettuce, cilantro, perhaps some rice.
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