S*T*L*Y Recipe Reviews (Pg. 1) - Allrecipes.com (10540890)

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Pork Tenderloin with Apples

Reviewed: Feb. 15, 2009
This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again.
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40 users found this review helpful

Peach Upside-Down Cake III

Reviewed: Feb. 15, 2009
This tastes great. I made mine in a bunt pan. If using a bunt pan, I suggest cutting your peaches into 1/8's instead of halving them, so that they cook through a little better. Be sure to invert onto a plate a few minutes after it comes out of the oven. This was great with fresh peaches and tasted like peach cobbler.
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8 users found this review helpful

Canadian Won Tons

Reviewed: May 11, 2009
These were excellent and fairly simple. The store was out of won ton wrappers, so I picked up egg roll wrappers instead. You can cut them down to size or make a larger version...both were still very good. These are a little spicy (I like spice),so you may want to cut down a little if you like things mild.
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6 users found this review helpful

Apple Crisp I

Reviewed: Apr. 7, 2008
This isn't your traditional apple crisp, but it is very good and fairly healthy. First of all, only use 4-5 apples for an 8 inch dish, depending on the size of apple. You do not need 8 apples for an 8 in. dish! As suggested by others, decrease the flour to 3/4 cup and add 1/4 cup of oats. I use 1/2 cup white sugar and 1/2 cup brown sugar. It definitely has a hard, crunchy top, but it tastes good. I suggest taking a knife and poking the surface of the topping to break it up.
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4 users found this review helpful

Alfredo Light

Reviewed: Feb. 15, 2009
I have made this several times. While it is not your true homestyle alfredo, it is very good and has very good flavor...and is simply much much healthier. If your sauce isn't thickening, bump up the heat a little and/or add a little thickening agent (flour or corn starch). It's not a super thick, creamy sauce, so don't stand around waiting for it to get that thick...there is no butter and cream, so you have to sacrifice thickness a little. This is great warmed up as leftovers, also. I suggest giving it a try if you're trying to eat healthier and love pasta.
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3 users found this review helpful

Tomato and Garlic Pasta

Reviewed: Feb. 15, 2009
This was very easy and delicious. I think roma tomatoes give the sauce the best flavor and texture. I doubled the garlic, because we love garlic. To save on dishes, carefully lift your tomatoes out of the boiling water and toss your pasta in to cook. We used whole wheat spaghetti, because that's what we had on hand, and it turned out really well.
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3 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Feb. 15, 2009
These were better than I even expected! I've not had a lot of crab cakes, so I can't attest to how "accurate" the taste is to the real thing...but they were wonderful either way. I lined a cookie sheet with foil, sprayed it with olive oil cooking spray, placed the patties on it, and sprayed the tops of the patties with the spray. Then I followed other suggestions to bake for 25-30 minutes at 400 degrees, turning once. They don't get quite as browned as the fried version but tasted the same and were a little healthier this way. Definitely drain your zucchini once grated, though. I enjoyed eating these plain and warm...thanks for a good, unique recipe.
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2 users found this review helpful

Cheesy Garlic Bread

Reviewed: Feb. 15, 2009
This is great to keep around. I just mix everything together, including the cheese, and put the leftovers in a sealed container in the fridge. The butter re-hardens, but can easily be used at a later time when toasting bread. We always sprinkle some mozzarella cheese on our bread...it's great stuff.
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0 users found this review helpful

Cranberry Gelatin Salad I

Reviewed: Feb. 15, 2009
This was good, but I would suggest sugar free raspberry gelatin for a less-tart taste. It is excellent with the raspberry. This is very simple and great as a dessert with whipped cream on top!
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0 users found this review helpful

Banana Muffins I

Reviewed: Feb. 15, 2009
I have made these muffins several times, and they turn out great every time. I usually stir about 1/4 cup of chopped pecans into my batter, which is also very good, but not necessary. If you have 2 or 3 bananas that are turning too ripe to eat, this is a great way to use them up.
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0 users found this review helpful

 
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