BethS Recipe Reviews (Pg. 1) - Allrecipes.com (10493459)

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BethS

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Brown Sugar Meatloaf

Reviewed: Jan. 2, 2014
I tried this as written, with the exception of using seasoned bread crumbs instead of saltines, I also had a little more than 1.5 pounds of ground beef, so I used it all. I thought it was really good with the brown sugar/ketchup on the bottom, one because I've never been a lover of putting ketchup on the top of my meatloaf, and also I thought that it raised up the meatloaf so it wasn't really sitting in the grease, although I did use lean ground beef so it didn't have much grease. Then you have the option of whether to spoon the mixture on the bottom if you want to use it and I could still taste the sweetness even with the sugar/ketchup on the bottom. I'll definitely be making it again, a great change from standard meatloaf!
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German Apple Pancake

Reviewed: Dec. 7, 2013
Really good! I made it almost exactly as written, my only oven-proof skillet was a little too small, so I did the skillet steps and then transferred to a pie pan. I sprinkled powdered sugar on it, served it warm, and it was delicious, a unique texture, but good. The one thing I thought might be a good addition to try as a topping is a cinnamon/pecan streusel, so I might try that in the future. I know some people commented on adding additional cinnamon, but I put the amount in the recipe and didn't feel like it needed any more, it was good as written. I might try a little less butter next time, but it was definitely good as written.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 24, 2013
I made it almost exactly as written in the receipt, the only exception was I was out of celery seed, so I used celery salt instead of the celery seed and salt. I was really glad I waited to taste it after it had simmered for a while because the sweetness really came through nicely. It was thick, and made quite a bit, I'll definitely make this one again!
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Campbell's® Easy Skillet Pork Chops

Reviewed: Aug. 8, 2013
I have not been pleased with pork chop recipes like this in the past, but I decided to go ahead and try this one because I had made something else and had more than half a can of Cream of Mushroom soup to use, and I had some pork chops, and was in a hurry - so this seemed like a good recipe to try. I used a lot of salt and pepper, as well as some garlic and onion when sautéing the chops. I used a little milk with the soup, and did use the honey and was very generous with the pepper. I served it with buttered noodles, which was a good match. Quick and simple, definitely one I'll use again.
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Quick and Easy Chicken

Reviewed: Jun. 15, 2013
This is very similar to a recipe I used to make that I got off the back of a package of chicken breasts, which I wrote down once, but lost and then they stopped putting it on the package. It was great to find it again, and like many others mentioned, even back then I used to double the sauce. I like it over rice and with broccoli. Great tasting and fast meal.
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Gooey Butter Cookies

Reviewed: May 22, 2013
Fantastic! I made these with my 3-year-old granddaughter, and she loved them too, and they were easy enough to for her to help.
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Dan's Favorite Chicken Sandwich

Reviewed: May 5, 2013
I needed something to take to a family get-together and this worked out great. I followed the recipe, giving a choice of lettuce or avocado on the side and I did make some sandwiches with provolone because I knew some family members didn't like Swiss. It was a huge hit with everyone, even the picky kids loved it! The BBQ/ranch/bacon was a great combo. This will definitely be a regular in our house.
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Minute Steaks with Barbeque Butter Sauce

Reviewed: Nov. 9, 2012
This was fantastic, and I don't usually like pan frying steaks, but following the instructions and particularly combined with the sauce, it's great. I used sirloin tip steaks, and next time I will double the sauce, mostly because I had leftovers and would have liked more sauce to have with leftovers. I used the leftover for steak and eggs and that was also fantastic!
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Caramelized Baked Chicken

Reviewed: Nov. 9, 2012
This recipe turned out great. I followed other reviewers who modified the amounts for boneless, skinless chicken breasts, and it turned out perfect. I made 4 large chicken breasts and there was so much sauce, I only used a little more than half, and at first thought I should have cut in half, but the portion that I reserved and had not used on the chicken, I ended up using on leftover pork tenderloin and that was also a fantastic use for the sauce.
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