Linda C Recipe Reviews (Pg. 1) - Allrecipes.com (10105125)

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Linda C

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Marinated Pork Tenderloin

Reviewed: May 28, 2013
I give it 5 stars only by using the marinade as a "gravy." I followed others' suggestions and boiled the marinade, then added a cornstarch/water mixture to thicken. Wonderful and excellent this way. I used port wine instead of sherry, which is a decent substitute, but would definitely stick to one of those two - it makes the flavor. I also doubled the marinade ingredients EXCEPT for the cinnamon, but you can't even taste it, so I believe doubling the cinnamon would be OK too.
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Brandied Shrimp with Pasta

Reviewed: Nov. 11, 2013
This recipe has fabulous flavor. It doesn't LOOK like it when you see the ingredient list, but it's truly good. I adjusted some of the ingredient amounts after reading reviews, but still used every ingredient without substitution; so it's still 5 stars. These are the changes I made and WILL make next time I prepare this. 1) reduce the pasta to 8 ounces. The pasta to shrimp ratio is lopsided otherwise. 2) reduce the olive oil to 2 tbsp, which is plenty. 3) increase to THREE tomatoes 4) reduce butter to 2 tbsp 5) double the Parmesan cheese. If you don't reduce the amount of olive oil and butter, you end up with this dish swimming in liquid. I like my pasta dishes not so wet, so the Parmesan can stick better. The Parmesan amount being doubled is just our preference - we like lots.
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Shrimp and Asparagus

Reviewed: Jul. 15, 2007
This tasted OK, but the texture was not what I expected. I only used about 4 tbsp. of butter (along with the 1/4 cup oil), and everything was still just swimming in liquid. I would have preferred a crispier finish, especially for the mushrooms. They were limp and bland. Next time I would try 2 tbsp. each of oil and butter.
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Grilled Portobello Mushrooms

Reviewed: May 28, 2013
The flavor was good, but there was WAY too much olive oil pooling in the center of the cap during grilling. I made these exactly as the recipe called for with no changes except to grill the gill side first a little, then flip over and fill with the mixture (recommend doing that). Would definitely cut the oil amount in half. There is also room for improvement by adding some chopped onion possibly.
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