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Baked Pork Chops II

Reviewed: Jan. 4, 2010
Made these for New Year's dinner and they were PERFECT!! I made 16 thick chops for 9 people and only had 4 remaining - they were such a hit...very flavorful & extremely tender. I took the advice of reviewers and added poultry seasoning, thyme, mixed up salt, diced onion & green pepper to the sauce. I browned them in a roasting pan on the stove top & finished them in the oven. The alotted cooking time was perfect as written in the recipe. WOW what a great pork chop!! Everyone requested the recipe & cleaned their plates...little old ladies went back for seconds. These chops go great with the sauerkraut casserole recipe on this site.
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Sauerkraut Casserole

Reviewed: Jan. 1, 2009
I've been making this recipe for years. The only difference is it calls for a 14 oz. CAN of diced tomatoes, undrained. I do slightly drain the kraut - otherwise it's too wet. It's fantastic with thick sliced applewood smoked bacon. I mix in about half of the bacon & use the rest to layer on top, which results in a nicely crisped top. Baking in a large, shallow, uncovered casserole is important to get the correct texture. It comes out salty/sweet/sour & silky from the bacon fat. I have never cut back the sugar because the dish is not supposed to be "sour". I love the sweetness! My hubby will eat this even though he won't go near regular kraut. It is a perfect accompaniment to a salty ham or any pork dish. It goes well with southern dishes like black-eyed peas, greens, cornbread, etc. I make it every year for New Year's dinner. It's always well received by guests, even those who claim to not like sauerkraut!
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Brown Sugar Sauce

Reviewed: Jan. 1, 2009
Made this for the first time today to go with DIGGETYDOG's fantastic, raisinless "Bread Pudding II" recipe on this site...it was the perfect accompaniment! I followed the cooking directions exactly with no problems & terrific results. But I changed some of the ingredients, partly based on some of the other reviewers' suggestions and partly improvising. I made this with demerara sugar, which worked great. I used 3/4 cup water & 1/4 cup cream, added 2 Tblsp. maple syrup, and when the heat was off just before serving I stirred in about 1/2 Tblsp. butter to make the sauce silkier & butterier. It was absolutely awesome! It was the perfect consistency - glossy & silky and it coated the spoon. The sauce is just as good cold over ice cream as it was hot over bread pudding. The flavor is kind of like a cross between caramel & butterscotch - very tasty! It completely blows bottled sauces off the map, and it's so easy and quick to make, I'll never again buy ice cream sauce! I could eat this sauce like soup. It was very, very good! Thank you for sharing this wonderful recipe!
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Bread Pudding II

Reviewed: Jan. 1, 2009
I made this recipe for my New Year's Day dinner and it was a hit. My mom (who hates bread pudding) loved it! Since I like a firmer pudding with more bread & less custard, I used about an extra half-cup of bread cubes. It came out perfect for my taste - firm but still sweet and creamy - with just a hint of nutmeg and a wonderful vanilla aroma and taste. I did alter the recipe a bit by using half milk & half cream. I've made others and tasted others but this is my favorite bread pudding! This recipe is very easy to follow and the results seem foolproof. It is awesome alone but you can "kick it up a notch" with the Brown Sugar Sauce recipe on this site. Thanks so much for submitting this great recipe! It is going to be my traditional New Year's dinner dessert YAY!
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Peanut Butter Bars I

Reviewed: Dec. 18, 2008
I made these exactly as written, with the exception of using milk chocolate chips rather than semi-sweet & they turned out phenomenal! Better than store-bought PB cups. Better than my old, similar recipe. The chocolate is so creamy with the addition of the peanut butter & using milk chocolate really enhanced this. It's like very smooth fudge on top of a Reese cup center. Definitely helped to melt or at least soften the peanut butter with the butter. Very, Very, Very, VERY good!!! Thank you for posting this.
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Best Ever Pie Crust

Reviewed: Nov. 28, 2008
I used this recipe for my first-ever homemade pie crust on Thanksgiving. It turned out quite well using equal parts frozen butter & shortening along with very cold ice water. I blended everything in my food processor & ended up using less water than called for, then refrigerated overnight. Although the dough looked rather dry, it was very difficult to roll (very sticky) until I took the advice of a previous reviewer & rolled between two sheets of plastic wrap - then it was "easy as pie"!! I did taste the shortening, so next time I'm using all butter. The dough was extremely flaky & tender. It was minimally handled, just like when making biscuits, and that was key! Thank you for the easy, good recipe.
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Bronco Burger

Reviewed: Sep. 3, 2007
I made this recipe without the jalepenos because we had kids and older folks at our party. I used Lee & Perrin's Steak Sauce instead of Heinz and Red Hot Sauce instead of Tabasco. I also used 1/2 the beef but the same amount of other ingredients and they were well spiced but not too powerful. I had some trouble keeping them together. I think an additional egg would be beneficial and maybe some more corn chips (I used crushed tortilla chips instead of Fritos). Almost everyone liked these, even the kids. This is a good recipe.
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Caribbean Sweet Potato Salad

Reviewed: Sep. 3, 2007
Made the salad for a cookout, using some of the tips from reviewers -- more dressing and added honey & curry -- both good additions. I didn't really like it and only 1 person at the party did. I think it just wasn't what I expected. I would have preferred a sweeter dressing and I found myself wondering if adding pineapple juice to the dressing would help. I won't make this again so I'll never know. Also, the Russets didn't have a good texture. I'd recommend either using all sweet potatoes or maybe some new red potatoes with less cooking time.
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Frog Eye Salad

Reviewed: Sep. 3, 2007
I made this recipe exactly as written. Unless you are making it as an entree for a group of hungry giants, it actually makes closer to 30 servings, not 11 as stated! I gave it the allotted time to sit but I recommend making this 2 days in advance because it was just OK the day of my event but it's really very good 2 days afterward. It got mixed reviews at the cookout. My kids didn't like it. I think the name turned a lot of people off, and I came up with "Hawaiian Pearl Salad" for the next time I make it. Additionally, next time I will forego the Cool Whip, which added nothing to the taste, and I will make a double-batch of the dressing, which is very good, and maybe a touch of coconut cream. I sprinkled toasted pecans on top of the leftovers and they were a great addition -- added some needed extra texture and a color contrast. All in all this is good as written, but can very easily be brought to excellent with a few easy improvements.
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