dianem Recipe Reviews (Pg. 1) - Allrecipes.com (10597030)

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Asian Pork Tenderloin

Reviewed: Aug. 28, 2011
Fantastic! I marinated for about 4 hours, then, sliced into medallions, and marinated another 4 hours. Heated a little olive oil and pat of butter in st steel skillet, and pan-fried. O-M-G! Incredible. My only substitute was Hot Chili Oil, instead of Asian chile paste. Made Sesame noodles and Sweet/Sour green beans as sides. It was awesome!
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Brownie Mallow Bars

Reviewed: Jun. 14, 2011
If you let the brownies cool completely, you can spread a jar of marshmallow creme over that layer. I put a few chopped walnuts on top of that. Let that cool in the fridge, while making the chocolate/peanut butter/cereal mixture. I had no crisp rice, so used Kashi. They were GREAT!
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No Bake Cookies I

Reviewed: Dec. 28, 2010
Just made these with 2 Tbls. Hershey's Special Dark Cocoa, and 2 Tbls. Toll-House Cocoa...also creamy peanut butter (only about 1/4 cup). YUM!
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Deep Fried Dill Pickles

Reviewed: Oct. 19, 2009
OMG! These are awesome. I didn't change a thing. Thanks!
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Very Best Blueberry Cobbler!

Reviewed: Jun. 27, 2008
I followed the recipe exactly, with the exception of cooking it 5 minutes longer (my darn oven), and it was soooo delicious. I will definitely make this again.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Mar. 23, 2008
I used red "cooking" wine instead of regular red wine, and I increased the cook time to 5 hours (because I wanted to make sure it was done...but 4 hours would have been plenty). The pork was so tender and tasted delicious. I made side dishes of rosemary potatoes and steamed asparagus for a wonderful Easter meal. Thanks so much for this recipe! It's going in my permanent file.
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