smith6ar Recipe Reviews (Pg. 1) - Allrecipes.com (11547634)

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Italian Breaded Pork Chops

Reviewed: Jul. 23, 2013
Pork chops were very tough. I only fried them in the pan for 2 minutes on each side and they were only in the oven for 20 minutes and they were still very very over-done. Use thick chops or lower the cook time! Otherwise it was good.
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Easy Pork and Sauerkraut

Reviewed: Mar. 13, 2013
I also added caraway seed like some recipes suggested. I completed the recipe pretty much as written otherwise (fresh onion for onion salt was one other substitution). I also browned the meat before throwing it all up in the crockpot, which helped both flavor and texture. I would smush this into my mouth again.
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Mom's Favorite Baked Mac and Cheese

Reviewed: May 4, 2012
I just made this with some extra cheddar instead of the american cheese (I didn't have any) and about a cup and a half of left-over pulled pork. It was one of the best things I've ever put my lips on.
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Slow-Cooked Pulled Pork Shoulder

Reviewed: Apr. 29, 2012
I made this for a Sunday afternoon get together and it was a major hit. I drained off most of the brining liquid and added a beer as some reviews mentioned. I also took the time to sear the outside of the roast with salt, pepper, and paprika before putting it into the crockpot. This really helped add some flavor and some texture to the meat. I added a tablespoon of Old Bay, a few cloves of diced garlic and an extra onion to the crock pot as well. One review mentioned boiling the remaining sauce down and adding a little brown sugar, which was a wonderful idea. It turned into a delicious homemade barbeque sauce with some extra tweaking. Finally, I made some cole slaw from the "Awesome Cole Slaw" recipe found on this site and served it with the meat on buns. It was seriously awesome. Eat it.
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Spicy Maryland Crab Dip

Reviewed: Jul. 18, 2011
I'm a Midwesterner who moved to Maryland a few years back. I love crab and I've made this recipe four or five times for my Maryland friends and they always rave about it. I'm still pretty faithful to the recipe, except I use real garlic, half the Worcestershire sauce, and a full pound of crab. I always go with extra sharp cheddar as well. It's super delicious. My wife is a beast of a baker and she makes fresh french bread to serve with the dip. So good!
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