faith90189 Recipe Reviews (Pg. 1) - Allrecipes.com (11679737)

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Sweet Hot Mustard Chicken Thighs

Reviewed: May 21, 2014
Followed the recipe as provided -- LOVED it and will make it again! Perfect blend of sweet and spicy; something about the Dijon mustard makes this recipe extra yummy. I suggest first trying the original recipe and then increasing the sweet or spicy to taste. For me, I will slightly increase the spicy by adding hot sauce of some sort to the marinade. Keeper!
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3 users found this review helpful

Grilled Pork Tenderloin

Reviewed: Dec. 29, 2013
Like others here, I am a pork tenderloin fan and have tried hundreds of recipes over the years. I was reluctant to use this recipe at first because it just seemed too easy/simplistic. Boy am I glad I tried it -- it was wonderful and a definite keeper! I didn't change anything in the original recipe except the cooking method: I cooked mine on a broiler pan in the oven at 350 for 45 minutes, and then an additional 15 minutes after I brushed both sides of the meat with the barbeque sauce. Excellent recipe!
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1 user found this review helpful

Rachael's Superheated Cajun Boiled Peanuts

Reviewed: Apr. 13, 2013
LOVE this recipe! I don't like jalapeno in my peanuts, so I left those out -- that's the only thing I changed. I would never, ever have thought to add crab boil to the liquid, but I believe that's what gives the peanuts their distinctive boiled peanut flavor. This is just a perfect recipe, and I have shared it many times!.
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2 users found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Feb. 23, 2013
This is now my go-to recipe for mushrooms to accompany meat dishes. Love it, and I didn't change a bit of the recipe -- it's perfect as is. Don't let the simplicity fool you!
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4 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Mar. 9, 2012
Fantastic! Very seldom do I try a new recipe and adhere to the ingredients, but I did with this one -- and I wouldn't change a thing! The seasoning was perfect, and because of the types of ingredients (those with "color"), there was no need to brown the chops beforehand to get the desired coloring -- mine looked exactly like the picture accompanying this recipe. Definitely a keeper recipe for me!
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2 users found this review helpful

Horseradish Mustard Dip

Reviewed: Jan. 15, 2012
Although I LOVE horseradish, it seemed to be a bit overpowering in this recipe. And I also felt like it needed some other spices ... garlic, maybe?
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1 user found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Jan. 15, 2012
AWESOME! I followed the recipe exactly, with the exception of adding 1/2 the amount of jalapeno peppers (I knew we couldn't have eaten it otherwise -- it would have been too hot for us). Very hearty and delicious meal ... will definitely make again!
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3 users found this review helpful

Mushroom Pork Chops

Reviewed: Mar. 31, 2011
This basic recipe is fine; however, following the advice of other reviewers, I made the following adjustments: combined 1 can cream of chicken soup with 1/2 cup of milk and 1/2 cup of white wine and poured this mixture over the browned pork chops that I had placed in a glass baking dish. Covered the dish with foil and baked at 350 for about 1 hour 15 minutes. My family LOVED this -- we actually fought over the leftovers (only one pork chop) the next day!
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2 users found this review helpful

Salsa Chicken

Reviewed: Nov. 15, 2010
Absolutely WONDERFUL -- I wouldn't change a thing in the recipe. I used 8 boneless, skinless breasts and 2 packages of taco seasoning -- shook it all up in a bag, put it in the crock pot on top of a thin layer of salsa, and then covered all with the rest of the 2 medium-sized jars of salsa. YUMMY!
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1 user found this review helpful

 
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