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Tartar Sauce I
Brian and Me
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Recipe Reviews 19 reviews
Tartar Sauce I
Used this recipe as a base, though changed it for our tastes. Used chopped dill pickle (about 4 T total) instead of relish; onion powder instead of fresh onion; juice of half a lemon. Also added about 3 T finely chopped celery leaves. The celery added a nice fresh flavor and was a pretty garnish. Made it about 20 minutes before the meal - it was great with our grilled halibut!

1 user found this review helpful
Reviewed On: Mar. 9, 2009
Caramel Bars
This recipe would be five stars with modifications. I lined my pan with foil to begin - I wanted to make a 9x13 pan, so after reading some of the reviews, I doubled the oatmeal mixture (using 1 cup butter and 1/2 cup milk, instead of 1 1/2 cups butter) and used exactly 50 caramels (one Kraft Caramels bag) with seven tablespoons heavy cream. The oatmeal mixture was a little sticky, so instead of "crumbling" the remainder on top, I pressed out small pieces and laid them over the top like a puzzle. Then I baked for twenty more minutes, until golden brown. To cut them into bars, I lifted out the foil with the whole dessert and partially froze them. They cut perfectly - I can't imagine trying to cut them warm from the oven - that would be a mess! When all was said and done, they were terrific - absolutely the best bar cookie I've ever had. DEFINITELY a make-again!!!

70 users found this review helpful
Reviewed On: Sep. 11, 2007
Chipotle Crusted Pork Tenderloin
Great! We used a venison tenderloin. Like another reviewer, I marinated the plain tenderloin in pineapple juice, cider vinegar, and brown sugar for a few hours. For the rub, I halved the chili powder (husband does NOT like spicy) and added paprika and cumin. While the meat was cooking, I added a good dose of chili powder to the marinade and boiled it down until thick and drizzled it over the sliced meat. My husband said it's one of the best tenderloin meals he's ever had. (!)

4 users found this review helpful
Reviewed On: Apr. 24, 2007

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