HollyG Profile - Allrecipes.com (10638220)

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HollyG


HollyG
 
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Member Since: Oct. 2007
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Recipe Reviews 7 reviews
Amazing Pork Chops in Cream Sauce
I use allrecipes all the time, but rarely rate or comment. First, I want to say that I love this recipe! The only thing I recommend is doubling the sauce and adding some garlic (I love garlic and put it in everything! ). Second, and the main reason I am commenting: I get so aggravated when people rate a recipe that they have completely changed. I saw someone on here who gave the recipe 3 stars and said the sauce just didn't knock their socks off and they won't be making again. They stated in their comment that they used chicken broth instead of wine, and half and half instead of heavy cream, AND they also added sour cream and flour to the sauce. Well no wonder it didn't knock your socks off! You completely changed the recipe! I'm sorry, but if you're going to alter a recipe that much, you shouldn't be rating it. Make the recipe as stated the first time (adding more/less seasoning to your taste is fine), rate it, and then alter away the next time you make it!! Sorry- I'm done ranting now. This recipe rocks! One of my favorites :)

4 users found this review helpful
Reviewed On: Sep. 13, 2013
Pecan Pie Bars I
I didnt have a jelly roll pan, so i scaled the recipe down to 24 servings and used an 11x13'' pan. I used real butter instead of margarine as I do in every recipe. I also used brown sugar instead of white in the topping. I made the mistake of going with other reviews and baking it for longer. It was too dry. I would recommend cooking for the 25 minutes. From there you will be able to tell if it needs to bake longer. I made the mistake of setting my timer for 35 minutes and not checking it. You want to pull it out of the oven when the center is still jiggly. Also, I think the crust needs a little more butter. It seemed very dry and floury after it was done. But overall, it is a very good recipe!

1 user found this review helpful
Reviewed On: Nov. 15, 2009
Carrot Cake III
Fabulous! I upped the recipe by half so I could make a triple layer cake and it worked perfectly. (Baked all 3 at 350 for about 30 minutes) The only thing I changed was used half brown sugar, half white sugar, and added a 20 oz can of drained crushed pineapple because I LOVE pineapple in my carrot cake. This was a wonderful recipe.... the sweet icing was a nice compliment to the not too sweet cake.

0 users found this review helpful
Reviewed On: Aug. 5, 2009
 
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