Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (10677672)

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Ham and Noodle Casserole

Reviewed: Feb. 26, 2011
This is Ok if you are looking for simple food for picky eaters, but my husband said it tasted like it came from a box called "Ham Helper"....I agree.
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2 users found this review helpful

Marinated Pork Medallions with a Ginger-Apple Compote

Reviewed: Feb. 8, 2011
This turned out fantastic! I think you can easily use half the amount of marinade if you are only making one pork tenderloin. I sliced my tenderloin into about 1 inch slices and marinated them that way so they absorbed more flavor. Cooking on grill really adds a nice flavor that you won't get if you cook on stove or in oven.
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7 users found this review helpful

Baked Bean Sandwiches

Reviewed: Jan. 14, 2009
This is a simple and easy way to use up leftover baked beans. I cook my bacon first to make sure it gets crispy. I think that if you put raw bacon on the sandwich, you would have to leave everthing in the oven too long. I also wait until the last couple minutes to add the cheese so it melts nicely. The tomato and onion will cook quicker too if they are not covered with cheese the whole time.
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2 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 7, 2009
2 hours is way too long. My roast was 3 lbs and was overcooked after 1 1/2 hours. The flavor was still great so I will make again with decreased cooking time. Try adding some other spices too like oregano and dried parsley. I sliced thin with electric knife and served with gravy made from pan drippings.
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2 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Dec. 2, 2008
I turned this into a crock pot recipe and it turned out great. I added all the ingredients to the crock pot(minus the jalapenos and cayenne to keep the spice down). I pureed 1 can of beans because it was too thin, and cut down on the chicken broth too. I cooked on high for 4 hours then shredded chicken. Served with cheese and sour cream on top. I might add some black beans and corn next time for some color since it does look a little bland.
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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 28, 2008
This is my 5 year old daughter's favorite meal. I roll the biscuit dough thin with a rolling pin and then cut into small strips with a pizza cutter so that the dumplings cook easier. I have made it many times and have always let the dumplings cook for at least 2 hours. I watch it closely once the dumplings are added and add chicken broth when necessary and stir to break up the dough so it doesn't turn into sticky clumps. Nobody will ever guess that these delicious dumplings are from packaged biscuit dough.
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2 users found this review helpful

Glazed Meatloaf II

Reviewed: Nov. 28, 2008
I followed the recipe exactly, but my husband and I weren't too impressed. My son loved the sweet glaze, but the meat was very bland. My normal meatloaf recipe uses garlic flavored croutons (crushed fine in food processor) instead of plain bread which adds lots of flavor. I would recommend trying that with this recipe.
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0 users found this review helpful

Southern Pulled Pork

Reviewed: Nov. 19, 2008
I have made this recipe at least 10 times and it was a hit every time! The only thing I do different is to use low sodium beef broth instead of water or if I'm out of beef broth, I dissolve some beef boullion in the water to give it more flavor. Once it's shredded, I add Sweet Baby Rays BBQ sauce. Try some horseradish on your sandwich or top it with some cole slaw!
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6 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Nov. 19, 2008
Excellent dish! I love the addition of spinach. I parboiled the potatoes to speed up cooking time and also sauteed them briefly with butter, garlic, Italian seasoning and herbs before transferring to ceramic dish in oven. Topped with grated cheese, the dish was beautiful and delicious.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Nov. 18, 2008
Amazing results! I couldn't resist the temptation of panko from previous reviews so I did change the recipe quite a bit. I brushed inside of chicken with dijon mustard before layering ham/cheese. I brushed chicken with beaten egg, then rolled in panko. I browned in butter/oil combo in saute pan then transferred to oven to finish cooking. I cooked sauce seperately by warming 1 cup wine and 3 Tbls butter. In seperate bowl, combined 2 cups half and half with 2 Tbls cornstarch, then whisked into wine sauce, brought to a simmer until thickened. Drizzled sauce over chicken and used extra on roasted potatoes.
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4 users found this review helpful

 
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