PPK Recipe Reviews (Pg. 10) - Allrecipes.com (1056095)

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Quinoa with Asian Flavors

Reviewed: Nov. 16, 2010
Good side dish. We did use 2 cloves of garlic & could hardly taste it. Could use alittle more ginger root, but that is a personal preference.
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Old Bay® Grilled Lime Tuna Steak

Reviewed: Nov. 12, 2010
Easy & taste great. I might let it marinate alittle longer next time - 1 hour maybe.
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2 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 31, 2010
Just ok. The pork loin was moist, but this just didn't do anything for me. I'll make a cranberry chutney recipe I like, and serve over sliced pork loin next time. Won't make this again.
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Taiwanese Pork Chops

Reviewed: Oct. 25, 2010
Great flavor. We doubled the marinate completely, except we used 2 tsp of Chinese five spice powder. It is the five spice powder that really makes this. I'm not big on frying pork, but will sacrifice for this.
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Baked Coconut Shrimp

Reviewed: Oct. 25, 2010
OK, but won't make again, prefer the fried coconut shimp. I will use the dipping sauce that was suggested again.
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Plum Blueberry Upside Down Cake

Reviewed: Oct. 20, 2010
Easy enough to make, good warm or cold. I did add the 1/2 tsp cinnamon others suggested & diffinitely think it was needed, possibly a tsp. Will make again.
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Apple Bavarian Torte

Reviewed: Oct. 12, 2010
Very disappointed. I shoul've known when I opened the oven door to add the almonds this wasn't going well. Juice leaked from the springform pan & burnt. Then when I tried to remove from pan, after it cooled, the crust stuck to the bottom, & things fell apart when transferring to a plate. The crust is good & I could use that in other desserts. The filling leaves a bad taste in your mouth. It gave me a "flashback" to cheesecake, which I don't like. (very overpowering taste) The apples were hard & I did nuke in microwave, as suggested & even in small quantities.
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Honey Ginger Carrots

Reviewed: Oct. 10, 2010
Since we don't like lemon juice to overpower things I reduced the amount of lemon juice & we'd still give this a 3 as is. I will make again because hubby likes the sweetness of the honey with the carrots. Next time I will try 1/4 tsp ginger because I couldn't taste it before & try only 1/2 tsp lemon juice.
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Cinnamon Swirl Bread

Reviewed: Sep. 26, 2010
Took others suggestion & used 2/3c applesauce instead of oil, put 2 tsp cinnamon & 1/2 tsp vanilla into the batter. Was easy to make, but I think I'll try 1 tsp vanilla next time. You need the extra cinnamon to even taste it. My mistake was getting to much batter in b/4 adding the cinnamon/sugar mixture. I thought I'd gotten half batter in pan, but will use less so when swirling it mixes better.
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Bacon Wrapped Pork Medallions

Reviewed: Aug. 25, 2010
Took others suggestion & grilled. Excellent!!!! Don't forget to brown pork with the spices before grilling.
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Slow Cooker Pork Cacciatore

Reviewed: Aug. 5, 2010
Have made this twice - one as stated & one w/o the pasta sauce. We like it better w/o the pasta sauce & use 15oz can diced tomatoes. We thicken before serving over egg noodles. A small can of tomato sauce with basil & garlic could be added or small amount of tomato paste if desired, but we like it just with the can of Italian diced tomato. The second time making this I didn't bother browning anything because the pork chops were frozen. I put everything in the slow cooker as is & let it cook. On medium setting it takes 4 - 5 hours.
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Mango-Peach Smoothie

Reviewed: Jul. 22, 2010
We did as others suggested & froze the fruit. My husband, who made this, doesn't think we need to. Will make again.
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Lemon-Basil Carrots

Reviewed: Jul. 16, 2010
OK, but nothing real exceptional. Need to have the flavor brought out more.
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Pork Marsala

Reviewed: Jul. 16, 2010
Will make again, but will cut pork loin into strips instead of pounding thin. Easy to make.
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Honey Chicken

Reviewed: Jun. 21, 2010
Have tried this several times over the years, but never rated because we usually grilled it. I've decided that grilling is the best way over baking. You should do as recipe says & marinate overnight. We tried once just a few hours & not as good.
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Fabulous Fargozas

Reviewed: Jun. 21, 2010
Different & easy. I did use part mozzarella & part a cheddar blend chesse. Will make again.
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Cake Balls

Reviewed: May 22, 2010
This is a hard one to rate because it'll depend on what cake/icing you use. I'd printed the recipe out in Dec 2006 & just got to trying it. Back then many suggested German Choc cake & Carmel Pecan frosting, so that is what I used. I think using a Choc Fudge cake with Fudge icing would work great because it could maybe taste like a truffle. Mine needed many blocks of almond bark to coat all the balls & it was a mess. I froze them before coating which helped & still keep frozen now. They taste better from the freezer & after a day. I probably should've read recent reviews, but had a short circuit in the brain & forgot to. Will make again with the fudge cake & frosting & then I'd like to try maybe either confetti cake or a lemon cake with cream cheese or white icing. I'm not much of a German Choc cake person so that is why it got 3 stars - hopefully I'll give it more the next time I make it.
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Lasagna Alfredo Roll Ups

Reviewed: Apr. 28, 2010
I did use others suggestion & added cooked chicken, garlic & mushrooms. With these added, I'd give it a 5, but without, it wouldn't have much flavor so gave a 3. I won't make as a roll up next time also because it took way to much time & effort. They kept losing the filling so won't even attempt again. Making like a "regular" lasanga in layers is how I'll make this next time.
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Grape Leaves Aleppo

Reviewed: Apr. 21, 2010
VERY disappointed!!! The instructions are lacking in many ways - soak rice how long & with how much water? Also, if there is heavy stem on the grape leaf you should take it off. Since we live where you don't get Grape Leaves offered at the restaurant, I was hoping this would satisfy. The best ones I've had were from Seattle, WA. They smelt good while cooking, but lacked in taste.
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Blackened Chicken

Reviewed: Apr. 21, 2010
I'm still not sure about this. We did reduce the cayenne pepper to 1/2 tsp because we didn't want the chicken over powered. If we make again we'll use the ingredients, but cook on the grill because it smoked up the kitchen so bad. (stinky).
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Displaying results 181-200 (of 528) reviews
 
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