memorysketch Recipe Reviews (Pg. 1) - (10296665)

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Easy Chicken Tetrazzini

Reviewed: Jan. 9, 2008
This is the first chicken tetrazzini recipe I've ever tried, and that said, easily the tastiest. It truly was yummy and very easy to prepare. It's definitely on my list to prepare again!
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1 user found this review helpful
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Unbelievable Chicken

Reviewed: Aug. 18, 2008
I think the 'secret' to this recipe is to use the freshest ingredients available. Don't make the mistake of using bottled lemon and lime juice! With that said, I doubled the marinade, let teh chicken sit in the marinade overnight in the fridge, then basted it over the chicken as it cooked. Next time I'll try tripling the recipe so I can make a dipping sauce out of some of it. Definitely give this a try - the chicken is very juicy, tender, and flavorful.
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4 users found this review helpful
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Caramel Apple Pork Chops

Reviewed: Jul. 8, 2010
Deeeeelicious. Tender and juicy, with just a little bit of sweetness. I'm lazy, though, and didn't make any sort of caramel. I just mixed the apples with the brown sugar and some pumpkin pie spice (apple would be awesome too!) and dumped it on the chops once they were nicely brown. I think the secret here is controlling the heat and not allowing things to progress too far before you're ready. A slow oven (250 degrees) for 15-20 minutes and they came out perfect. I basted what little 'juice' that was this delicious marriage between brown sugar and the butter into and man, these were good! Really easy, too.
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Irish Potato Candy

Reviewed: Jun. 22, 2010
This is pretty good. Pretty good indeed. How can you go wrong with cream cheese, butter, and cinnamon? You can't! The only thing I would change in the recipe is I would throw the coconut in a food processor and give it a whirl to make the mouth feel a little less.. stringy. And instead of 'rolling' it in the cinnamon, I dunked them in a plastic sandwich bag to coat. Easy peasy!
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25 users found this review helpful
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Best Beef and Broccoli

Reviewed: Jul. 14, 2010
Pardon the shabby photo. I took it while I was sitting in front of my desk, ravenous. I'm surprised there isn't a shot of a fork going in for the kill. I was that hungry. Alright. So I followed the recipe pretty much to the letter - save a few things. Instead of using fresh veggies, I used frozen and pre-chopped. I need to get out of this habit since whole fresh veggies are (presumably) cheaper, but I'm lazy. Really, really lazy. (I'm pretty sure I'll never be able to chop bell pepper so pretty.) Anyway! The cut of beef I used was on sale, so I didn't really care if it was 'round' or not. I cut it into strips. I doubled the broccoli soup, threw in some onions with the peppers along with a can of water chestnuts. Oh, and garlic. Minced garlic, since my hubby pretty much demands garlic in everything. Aside from the soup, I didn't double anything (except that the cut of meat was just over a pound, but that's really here nor there.) I did serve this over rice-a-roni, but it really doesn't need anything to go 'with' it. Definitely add some water chestnuts. It makes a 3.5 star dinner .... well, 4. It adds that UMPH! the recipe lacks.
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Smothered Pork

Reviewed: Jul. 27, 2010
Ladies and gentlemen, I am confused. When I made this recipe, it smelled great. The pork was fantastic – I wish I had more in the freezer it was so good. The sauce, however, left something to be desired. I’m just not sure what that something is. It’s a trifle .. well, it’s not bland. I just don’t know what it is. The dish didn’t get past the mushroom soup-beefy onion soup – gaahhhrlic - oniony-ness that seemed to overpower the pork. That’s probably my fault, since I strayed from the recipe. But my family and I – including my picky daughter – ate it up. But when it came to left overs, I couldn’t make myself eat it for a day or two. And then I was staaarrving for protein, and all of a sudden there was a ton of pork left over that was just begging to be consumed. This recipe isn’t one I’d purposefully set out to make ever again. It’s not for dinner parties. But if it’s the end of the month and money is scarce, and the ingredients are something you’ve got in your pantry, (and let’s face it, most of us do) it’s some good eating.
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