Agnieszka Recipe Reviews (Pg. 1) - Allrecipes.com (11081362)

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Roast Adobo Pork Loin

Reviewed: Mar. 8, 2014
I made it as written half a dozen times and it always comes out delicious. I was nervous to roast it at such high temp but it did not dry out. I left it in the oven 45 minutes the first time thinking there was no way it would be done after 35; I was wrong. 35 minutes plus resting time is all you need unless you want to dry out the pork. It's actually reheats nicely if you slice it and let it "marinate" in the au jus. The flavors are amazing, it's quick and easy to prepare and clean up is a breeze. It's in our regular rotation, in my mom's regular rotation, and my sister's too.
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Braised Balsamic Chicken

Reviewed: Feb. 13, 2014
Made as directed and we enjoyed it but we also like vinegar. I certainly like the method of preparation and the chicken was unbelievably tender and moist. I'll definitively make it again but it's not a "regular rotation" meal.
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Mashed Potato-Topped Turkey Pot Pie

Reviewed: Feb. 3, 2014
Great flavor and super easy. Since I had a lot more turkey leftover, I made 2 versions: one with pie crust and one without. Both were great. In lieu of gravy mix, you can also use corn starch and bullion cube (works just as well) or chicken broth instead of water. This resurrected our dry leftover turkey into a fabulous quick meal (actually, several meals).
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5 Minute Microwave Cornbread

Reviewed: Jan. 26, 2014
I made it exactly as written and it wasn't bad. It was a little dry. It does the trick if you want corn bread but don't have an over or time to bake.
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Eggplant Parmesan II

Reviewed: Dec. 31, 2013
As written, this is not a 5 star recipe, but once I made the adjustments suggested by others... this works out to be a "life changing" eggplant... at least in my husband's case. He always hated eggplant but has been a trooper and reluctantly tries any time I make it... until I made this one (with the adjustments from other reviewers)... he basically ate a whole eggplant by himself, foregoing the pasta and other "fall back" sides/favorites of his.
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Kathy's Roast and Vegetables

Reviewed: Dec. 31, 2013
Fantastic flavor. It turns out somewhat firm (NOT tough) and not "melt in your mouth" which my husband, my 3-year-old and I enjoyed.
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Butternut Squash Soup II

Reviewed: Dec. 31, 2013
A household favorite in the fall/winter. I've made it at least twice a year for the last 4 years and it always gets rave reviews with friends and family. I've made it as written and it's fabulous and I've experimented with a pinch of this and a pinch of that and it was still fabulous and fun. I love that his recipe doesn't require any cream (as most others do) but yet it's still extremely creamy in texture and taste.
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Mushroom Pork Chops

Reviewed: Dec. 22, 2013
I made it following the original recipe exactly. The gravy seemed a little too thick so I added some milk (I'd deduct 1/2 star for the required adjustment). The end result was fabulous and a hit with the family (including my 3-year-old). I served with barley. Definitively adding this to our rotation especially considering how easy and quick it is to make.
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5-Minute Microwave Nutella® Cake

Reviewed: Feb. 3, 2013
Super easy and fast and moist and delicious. I made it following the recipie exactly and topped it with some vanilla ice cream. It made it taste like a chocolate cake/brownie sunday. I don't think the Nutella is a must have; I think you could make it into a regular chocolate cake and it would still be delicious.
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Beef Heart Braised in Wine

Reviewed: Mar. 11, 2012
I used this recipe as a starting point and tinckered with it a bit to customize it. As another reviewer suggested, I soaked the heart in cold salty water for an hour. I added some fresh and dried mushrooms, 4 cloves of garlic, a dash of cayene pepper, pimiento powder, bay leaf, and annise. Instead of simmering on the stove top, I used a cast iron pot and baked it on 350 for about 1.5 hours. We absolutely LOVED it and didn't think it had a strong flavor at all, but we had a grass-fed beef heart so that probably made a big difference.
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