Two Of Diamonds Recipe Reviews (Pg. 1) - Allrecipes.com (10609149)

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Balsamic Chicken and Fresh Mozzarella

Reviewed: Nov. 1, 2007
Not only was the recipe a cinch to make (as written), it was delicious and beautiful on the plate too. I found that the chicken had a nice mild balsamic flavor that went well with the tomato, basil and fresh mozzarella. Definitely will be a repeat recipe in our house!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Nov. 1, 2007
I was not too impressed with this recipe. While it was good, the “au jus” really needed some thickening up to stick to the pork, which was needed because the pork was on the dry side. Overall, it had a good noticeably red wine flavor, but probably not worth making again.
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Runzas (Bierocks)

Reviewed: Oct. 30, 2007
Fabulous! Very easy to make, although I cheated a bit. I used pre-made croissant dough (garlic-butter flavor). Because the ground beef and cabbage are cooked before going into the oven, it only took 10 minutes to toast up the croissant dough before it was done. The end product was excellent. My husband said this is one of the best allrecipes’ recipe yet.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 28, 2007
Good chicken, but to me only worth three stars because I feel it was not exactly as described. (I made the recipe exactly as written.) I didn’t find the flavor or texture to be “restaurant style”. (Not that it matters, but it also was not "sticky".) I agree with another poster in that I do not think it is the spice mixture that makes the bird good, but the slow cooking that does. I believe you can use your favorite chicken roasting flavoring and still have the chicken come out very juicy and tender by slow cooking it. However, I found that the plastic poultry cooking bags worked even better than this slow cooking technique, and for much less time. My chickens always falls off the bone, yet are crispy on the outside using that method.
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Broiled Tilapia Parmesan

Reviewed: Oct. 26, 2007
Excellent! No changes to the recipe here. I have been using this recipe for years which also works well on other types of fish.
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Sour Cream Pork Chops

Reviewed: Oct. 25, 2007
This recipe did not go over well in our house. I followed the recipe exactly as written and found that the pork chops were extremely dry; they had to be saturated in the sauce to eliminate the cardboard effect. We also found the sauce to have a distinct flour taste to it. Overall, easy to make, but not that tasty.
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Bread Pudding II

Reviewed: Oct. 20, 2007
Quick, easy and delicious recipe. I have been making this bread pudding for years, it has become a family favorite. I also find that when there are no sweets left in the house, this is a super easy dessert to make and I usually have all the ingredients on hand.
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White Bean Chicken Chili

Reviewed: Oct. 20, 2007
Fantastic recipe! Not only was it easy to make and delicious, but it is healthy and makes for a very colorful, appetizing presentation. After reading other reviews, I also substituted the tomatillos (could not find them) with mild salsa. (Although, if you like your chili spicy, a salsa with more heat would do the trick.) I also used canned corn and cut back on the chicken broth by half, since I wanted the chili to be think and not soup-like. I topped each dish off with a few raw diced onions, shredded cheddar cheese and a dollop of cream cheese. This recipe will definitely become a regular in our house.
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Cream Puffs

Reviewed: Oct. 7, 2007
What more could you want? Just a few simple ingredients, quick and easy to make and delicious! I piped the pudding into the shell using a zip-lock bag (seal in the pudding and snip the corner). As an alternative, the cream puffs could be dipped in chocolate to make a yummy éclair. I am always looking for new recipes for my mother (who is diabetic), so my next try at this recipe will be with sugar-free pudding.
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Amazing Italian Lemon Butter Chicken

Reviewed: Oct. 7, 2007
Delicious-Yes! 30 minute, easy-to-make meal-No! While the end result was yummy, this is not an easy mid-week recipe. I found another poster's suggestion useful in streamlining the recipe by multitasking (having the pasta going while sauce is being made, etc.). I also took the suggestion of others and cut the butter in half. At one point my sauce began to separate, but I just added more wine and more cream and it came out just fine. Also, if you are one who does not like your dishes to be tart, you may want to cut back not just on the lemon juice, but also on the artichokes and capers. Overall a great dish!
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