AZ Paul Recipe Reviews (Pg. 1) - Allrecipes.com (11369725)

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Spicy Honey Mustard Pork Roast

Reviewed: Jan. 8, 2010
Really loved this. I, too, think 2 T is too much pepper and will adjust next time. Made pork fried rice from the leftovers and the spicing made that better than normal.
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Marinated Grilled Shrimp

Reviewed: May 3, 2010
This is marvelous as a meal (which we did) or an appetizer (we took the remaining shrimp from dinner and visited freinds). We only had dried basil, so we reduced the quantity a bit. Didn't hurt the flavor!
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Cabbage Fat-Burning Soup

Reviewed: Aug. 7, 2010
This is great! Did everything as written except cut the celery in half. Left everything 'chunky' and pulled up just past the 'tendercrisp' point...still a little crunchy, though. Served to friends who loved it also. Jury's out on the weight loss aspect, will do again and monitor over a few weeks.
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Sausage Casserole

Reviewed: Dec. 29, 2010
I made two of these for a brunch my wife was serving to 14 neighbor ladies. They loved it and most asked for the recipe. For the record, I used sour cream instead of the cottage cheese (which I didn't have) and I don't think it had a negative impact.
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Marinated Chicken Breasts

Reviewed: Jul. 9, 2012
First of all, I would like to say we try recipes 'as written' before adding/changing, etc. I did this recipe to the letter and it was extraordinary! Nonie, you did a good thing, thank you. I will/would serve this to comany, family, anyone. I will try something a bit different next time, I will cut the chicken in half 'the hard way', making filets out of them. I will use the same marinade, the same amount of time, etc. I will grill them (shorter time since half as thick). I split the cook time per side in half and rotate 90 degrees for the second half to ge the right 'grill mark visual'. I'm thinking sandwiches. The 'bark' (darker surface) will be a bit deeper. Granted, I will lose some of the moisture, but I think the marinade will hold up fine. I'll let you know!
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Aug. 16, 2010
I foolishly tried to use butterflied chops. They were thick enough, but getting the chop closed around the filling was like holding 30 corks underwater. I used the bacon grease from the bacon as the external oil. Really emphasized the bacon taste. It was a bit of a problem getting the chop done enough near the surface of the filling.
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