Ken from CA Recipe Reviews (Pg. 1) - Allrecipes.com (10187456)

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Ken from CA

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Rosemary Pork Skewers with mango cream, roasted fingerlings and mango shallot salad

Reviewed: Jul. 8, 2011
This also on my site www.fillyourbelly.com with step by step photos and instructions
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5 users found this review helpful

Royal Icing II

Reviewed: Mar. 28, 2011
Used it to glue together a CA mission for kid's project. Worked perfect and had plenty even with the kids sneaking bites constantly
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9 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 23, 2011
Peace my heart... Peace, my heart, let the time for the parting be sweet. Let it not be a death but completeness. Let love melt into memory and pain into songs. Let the flight through the sky end in the folding of the wings over the nest. Let the last touch of your hands be gentle like the flower of the night. Stand still, O Beautiful End, for a moment, and say your last words in silence. I bow to you and hold up my lamp to light you on your way. ~Rabindranath Tagore
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59 users found this review helpful

Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

Reviewed: Jun. 3, 2010
Used this for pork tenderloins. It's not really a paste but more a marinade. Added cardamon and nonfat yogurt to the marinade. Roasted in 400 degree oven for 25 mins. Excellent and the kids loved it too.
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13 users found this review helpful

Fluffy Pancakes

Reviewed: May 20, 2010
Fantastic. Made them multiple times-forgot to leave a review. Only thing I add is teaspoon vanilla to a double batch. We freeze the extras to reheat for a quick breakfast during the week. My kids now beg for "fluffy pancakes, fluffy pancakes". Thanks for a great recipe!
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27 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Apr. 16, 2010
Made these using panko crumbs whirled in the food processor till very fine. Put the coatings in two different bags as others did and clean up was simple. These were fantastic!
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12 users found this review helpful

BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Apr. 5, 2010
Everyone loved it. Fantastic! Didn't make any changes.
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18 users found this review helpful

Mom's Incredible Spinach Gratin

Reviewed: Feb. 26, 2010
Excellent! Nothing needs to be changed. I subbed jarlsberg for gruyere because that's what I had on hand, but gruyere would only improve it. I simply changed the serving size to 1/3 to suit my needs. Absolutely fantastic!
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15 users found this review helpful

Country Apple Dumplings

Reviewed: Feb. 15, 2010
So easy and so good! Made a 1/2 batch and came out great. Thanks for a wonderful recipe.
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8 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Feb. 10, 2010
Good overall recipe. Used salted butter, room temp egg yolks , extra hot sauce, little garlic powder and little salt. Used 1/2 of butter and 1/4 olive oil to cut the fat. Added 2 Tablespoons boiling water to blender to thin and had no problems keeping combined. Nice overall texture. Thanks!
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9 users found this review helpful

Hot Pizza Dip

Reviewed: Dec. 21, 2009
This was okay-nothing great. Over half was left untouched w/ a big crowd. Cheese on top gets hard and was difficult to serve.
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7 users found this review helpful

No Beans Chili

Reviewed: Dec. 16, 2009
Oh course you know I tweaked this by adding pumpkin and some other spices but the basic recipe was there for me to go off of. Thank you so much for giving me this recipe. It was wonderful. You rock Nana!
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14 users found this review helpful

Arrachera (Skirt Steak Taco Filling)

Reviewed: Oct. 21, 2009
Used this on a thick skirt steak. Not for tacos, just a steak. Very, very good. I didn't have any white pepper(had used it all up) so I substituted chipotle hot sauce. Added juice of 1 lime and low sodium soy sauce. Excellent flavor. Family gobbled it up w/ avocado salsa. Thanks ShareBear!
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15 users found this review helpful

Sweet and Sour Pork III

Reviewed: Oct. 15, 2009
This was a good version. The sauce was very much like takeout. I enjoyed it while my family didn't care for it. Added a little extra cider vinegar to cut the sweetness.
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9 users found this review helpful

Slow-Cooked German Short Ribs

Reviewed: Oct. 10, 2009
Very good overall. Doubled the sauce. Used half sweet chili sauce and half ketchup. Added 1 diced carrot, 1 diced red bell pepper 1 can chicken stock and 2 extra Tablespoons cider vinegar. Salted and peppered then dusted w/ flour. Sauteed the veggies in the stockpot used to brown the meat and deglazed w/ the wine and stock. Cooked in heavy pot in 325 degree oven for 3 hours. Removed meat, blended remianing stock w/ immersion blender and reduced by half. Returned meat to coat.
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11 users found this review helpful

Barbequed Ribs

Reviewed: Jun. 25, 2009
I've foil wrapped ribs in the past that were good, but never put them on a rack in a pan and then wrapped them-makes all the difference. I'm VERY picky when it comes to food, but this works! I applied my own rub for the initial cooking and let them cool but not overnight. Applied my own sauce although this one looks excellent then bbq'd as indicated. The strength of this recipe is execution from the start. Perfect heat vs steam yet not braising in juice. Sacrifices a little flavor from smoking in a pit but just as juicy if not more so than smoking. WOW!
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10 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jun. 16, 2009
Good but needed a little more balance to the sauce and salt at the end to cut the acid. Used twice the amount of stock and 1 1/2 times the capers(they don't cook long enough in the sauce to release their salt). My family liked it overall but felt it needed less lemon(the predominant) flavor, more balsamic and more salt.
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14 users found this review helpful

Garlic Herb Grilled Pork Tenderloin

Reviewed: May 14, 2009
I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it.
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11 users found this review helpful

 
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