Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10573192)

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Slow Cooker Honey Garlic Chicken

Reviewed: Apr. 30, 2008
I made this last night and we absolutely loved it. I used bone in thighs and did not brown them first. I pretty much followed the recipe as written, but followed the cooking suggestions of others and cooked them for 2 hours on high, followed by 1 hour on low. I did put the corn starch right in with the thighs after the first hour of cooking. There were 8 thighs for 3 of us and we had nothing left. They were very tender and not dry at all I served with rice and used the sauce on the rice. Delicious! This is a definite keeper.
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Ronaldo's Beef Carnitas

Reviewed: May 8, 2008
I made this for Cinco de Mayo and my fiance and I absolutely loved it. I initially wrapped the beef roast and seasoning in foil and put in crock pot on low for about 2 hours. I then unwrapped it and added some beef broth, onion and green pepper, as recommended by some others. I had a small roast, so it was done in about 6 1/2 hours. I pulled it apart, removed as much fat as possible and put the meat back in the juice for about another 30 minutes. I served it with sour cream, sliced avocado, and salsa. We will definitely make this again. I'm sure our young adult children would love this as well.
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Braised Balsamic Chicken

Reviewed: May 20, 2008
I made this last night and my fiance and I loved it. I did cut the balsamic vinegar to 1/4 cup and added 1/4 cup of chicken broth as some others suggested. I only made 3 breasts, but made the full amount of sauce. I allowed the breasts to simmer in the sauce for about 45 minutes, covered, and they turned out very tender. I served them over penne pasta and it was a very complete meal. I will definitely make this again.
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Slow Cooker Beef Stew IV

Reviewed: Oct. 15, 2008
I made this recipe last night and we absolutely loved it. Like others suggested, I substituted 2 cups of beef broth for the water and onion soup mix. I used baby Yukon Golds and baby red potatoes, and sauted Peruvian sweet onions with 2 chopped garlic cloves. I added 3 whole cloves and a bay leaf for a little extra flavor. My fiance wanted to eat the whole crock pot full. Delicious. Thank you for the recipe.
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Slow Cooker Beef Stroganoff I

Reviewed: Dec. 13, 2008
I made this recipe last night with all the suggestions (thank you for condensing them into one review)and we absolutely loved it. I could have licked the plate clean and my fiance had to control himself to not go back for a third helping. I would love to serve this for guests. Thank you so much for the recipe.
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Pretty Chicken Marinade

Reviewed: May 12, 2009
I made this marinade for dinner last night. I cut the ingredients in half since I was making only 2 breasts, but did not change anything. My fiance and I loved the flavor and the chicken stayed very moist and juicy. We did not think it was too salty at all. We will definitely be making this again.
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Grilled Portobello Mushrooms

Reviewed: Jul. 7, 2009
I made this recipe last night as a side dish with grilled pork tenderloin. We all loved this preparation and will definitely make it again. The only change I made was to add a splash of balsamic vinegar as suggested by another review. Thank you for this great recipe.
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Three Cheese Baked Pasta

Reviewed: Feb. 19, 2010
I made this dish for my fiance and I last night, and we absolutely loved it. The only change I made was to cut the recipe in half (and we still have lots left over) and to substitute additional mozzarella for the provolone, as I didn't have any. We loved the texture and flavor that was added by the sour cream. The boy went back for seconds and enjoyed every bite. We will definitely keep this in our rotation. Thank you for a great recipe.
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Cheesy Ranch Potato Bake

Reviewed: Apr. 19, 2010
Served this last night for fiance's birthday and really loved it. I cut the butter to about 1 1/2 T and sauteed some chives and shallot with the seasonings before adding to potatoes. I used a new variety (at least new to me) of potato called butter reds and did not remove the skin. The flavor was great and even though I thought I would have enough left over to have with another meal, there is very little left over. Thank you for the recipe.
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Best Steak Marinade in Existence

Reviewed: Apr. 19, 2010
I used this marinade for rib eye steaks last night and it was a huge hit with everyone. My fiance's son said that it was the best marinade in existence. I started them on Saturday afternoon and served them Sunday night. The flavor was not overwhelming, but very tasty. The only change I made was to use fresh garlic--about 7-8 cloves minced. Great recipe. Thank you.
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Pork Tenderloin with Mustard Sauce

Reviewed: May 3, 2010
I made this for a dinner party on Saturday night. I marinated the pork overnight and made the dipping sauce the day before. I adjusted the sauce by reducing the mustard powder to 1 tsp and added 1 Tbl white vinegar. It was absolutely perfect, the meat was so tender and flavorful and everyone went back for seconds. This would also be great cooked on the grill. Thank you for a wonderful and easy recipe.
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Chicken Asparagus Roll-Ups

Reviewed: May 7, 2010
I wasn't sure that I would like this since mustard and lemon aren't 2 of my favorite ingredients, but my fiance is a fan so I decided to give it a try. I did cut the lemon by a little and added some roasted red pepper dressing to the mix. I did spread some of the sauce on the chicken before rolling it up. I baked at 425 as that was the temp for the sweet potato fries I served on the side, and cooked them for 45-50 minutes. I was so pleasantly surprised by how much we both loved this and how pretty it was. The cooking time was perfect, the asparagus had just the right amount of crunch, and the chicken was so moist and flavorful. Thank you.
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Roasted Brussels Sprouts

Reviewed: Nov. 11, 2010
I served this tonight and everyone wanted more. I cut the sprouts in half, crushed 2 cloves of garlic to mix with the olive oil, salt and pepper. I cooked at 375 for 30 minutes and they turned out perfectly. The outside leaves were browned and beautifully carmelized and the inside was soft but not mushy. My fiance was so disappointed that he couldn't have more, and my picky daughter ate all of hers and loved them as well. We will definitely be making these again and again. Thank you for a great recipe.
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Shrimp Scampi V

Reviewed: Feb. 28, 2011
I made this for the second time last night and have figured out the way that works best for me. As another reviewer suggested, I marinated the shrimp for a few hours in 1/2 cup of white wine and garlic. I used 1/4 cup olive oil and 1/4 cup unsalted butter. I removed the shrimp and garlic from the wine to cook in the butter/olive oil, then added a fresh 1/2 cup of white wine to the shrimp. I served over fettucine noodles. It was delicious.
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Lamb Chops with Balsamic Reduction

Reviewed: Feb. 18, 2013
I have not reviewed a recipe for a very long time, but this one is worthy of an excellent review. I absolutely loved it. I changed nothing except to sprinkle a little garlic salt on the chops before browning. The browning time was not enough for the chops I used to get them to our preferred cooking level of medium. I ended up putting them under the broiler for a few minutes, but in the future would probably do what another reviewer suggested and brown them for for about 2 minutes to a side, then finish them on the grill. I used about 1/6 cup of a very high quality balsamic combined with 1/6 cup of a lesser, but still decent quality. The sauce probably took about 15 minutes to reduce properly, but was so delicious. I would definitely serve this to guests. Thank for an excellent recipe.
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