E. Talley Recipe Reviews (Pg. 2) - Allrecipes.com (10395509)

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E. Talley

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Peppered Bacon and Tomato Linguine

Reviewed: Nov. 14, 2007
Super fast and easy! I followed the directions exactly except I doubled everythng but the pasta. My husband said it was restaurant quality. I think next time I will try it with italian sausage rather than bacon and use olive oil to saute instead of pan drippings. I might also add some fresh mushrooms as others have suggested. Either way, we liked this well enough to serve it again. My husband especially liked how fast it was ready. It's great when your menfolk are hungry and you're running late in the kitchen.
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Awesome Honey Pecan Pork Chops

Reviewed: Nov. 13, 2007
I tried this with pork first and my hubby loved it. Tried it with chicken breast tenderloins next, and my hubby loved it. First time (pork) I mistakenly used walnuts instead of pecans. Second time, used pecans. Both good. Also, I added some canned sweet potatoes (cubed), to the sauce just because I had them on the shelf and was going to serve as a side dish anyway. Turned out to be a tasty addition. I like pork better, hubby liked chicken. Will make both again.
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Chicken Cordon Bleu II

Reviewed: Sep. 1, 2007
Yummy, yummy, yummy! I followed the directions exactly except I left out the cornstarch. It was thick enough for us without it, and some of the other reviewers had had problems with their sauces clumping after adding the cornstarch. I didn't want to risk it. My husband ate until he hurt himself, LOL.
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Roasted Pork Loin

Reviewed: Sep. 1, 2007
This was divine! From the wonderful aroma as it baked to the very last bite, my husband raved about it. Instead of stuffing with the herbs and adding the wine to the drippings after the roast was cooked, I combined all the ingredients and marinated the meat in them for about 3 hours. Then I wrapped it all tightly and baked to 160F. (My roast had a pop up timer that just happened to pop up at exactly 160F, but I checked just to be sure.) It was tender, juicy, and oh so tasty. The drippings were excellent over garlic mashed potatoes. Can't wait to make it again!
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Curried Coconut Chicken

Reviewed: Jun. 3, 2007
I made this dish again this week for a son who was visiting from out of town. Still delicious, but beware if you're planning to increase the amount of curry powder you use in your recipe; all curry powders are not the same. I used the same amount this time but a different brand, and the curry was much stronger. Enjoy! Original Review: I've tried several recipes from this site, but this is the first one I liked well enough to review. It was wonderful from start to finish. From the moment the oil and curry began to heat, my husband and son began pestering me about when it would be ready. The aroma alone drove them crazy. And when the meal was over, my son declared it was so good, he could eat till he made himself sick. My husband seconded that opinion. I made a few small changes, some on purpose, some by accident. First I doubled everything but the tomato sauce so i would have leftovers. Also, I added about 1/2 tsp each of paprika and ground red pepper for a little spicy kick. I simmered it, uncovered, over a low heat for about 2 hours and it thickened perfectly. And just before it finished cooking, I added 1/2 cup shredded coconut. Those are things I did on purpose. I accidently tripled, rather than doubled, the curry powder (misread the recipe - should have worn my glasses), but it didn't hurt a thing. There were no complaints of blandness! It was so easy and my family loved it. The vote was unanimous, this one will make a return appearance at our table.
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