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Herb Roasted Pork

Reviewed: Jan. 28, 2010
This was AMAZING! I used a 2lb roast, doubled the rub, added some onion powder, and minced garlic, and doubled the sauce as suggested. I also used a ladle to pour glaze generously over the roast 3-4 times during the last 1/2 hour of cooking, as opposed to brushing it on so as not to lose any of the rubbed seasoning, as suggested in a previous review. After taking the roast out I grabbed about 1/4 cup pf the drippings and added them to the remaining glaze mixture with a cup of water and heated on stove top for about 8-10 minutes for a delicious and light "gravy" to use on the potatoes I made as a side. This was SOOOO delicious that my husband and I couldn't stop picking at it the entire night - even when it was cold from the fridge! With the right knife to cut this thin, this meat would make EXCELLENT sandwich meat!!! Definitely a keeper for my family!
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Honeyed Pork Chops

Reviewed: Oct. 16, 2009
This was absolutely delicious!!!!! The only deviations I made from the original recipe were to rub the chops with brown sugar before searing, watching them closely, and flipping every minute and a half or so to keep from burning while in the frying pan, and throwing an extra squirt of honey on top of the chops once in the baking pan as well as an extra TBS of honey into the soy mixture. I made sure to flip once during cooking to thoroughly saturate the meat with the YUMMY honey/soy mixture, and when doing so made sure to throw an extra honey squirt onto the exposed top again. Once this was done cooking I threw 2 TBS of butter into a sauce pan over med-low heat, whisked in 2 TBS of flour and a splash of milk and then added the liquid from the baking pan. It got a tad thick so I just added an extra TBS or 2 of water, whisking it all together for an amazing sauce/gravy for the meat and side dish of white rice. To compliment the sweetness of the dish I chose a balance of tart with my vegetables and prepared roasted garlic/lemon broccoli. HUGE hit - will DEFINITELY make again!!!!!!!
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Chili Rick's

Reviewed: Oct. 16, 2009
This is insanely good!!!! I had to scale it down some because we are only a family of four. I also used hickory/brown sugar BBQ sauce and cut the amount to use by about 1/3. I think I may have overused the chocolate a bit as I used what was called for in the whole recipe rather than in a scaled down version by accident, but overcompensated with chili powder and cayenne to dummy it down and it went over SO well!!! I will ABSOLUTELY make this again!!!!
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Baked Pork Chops I

Reviewed: Oct. 16, 2009
This recipe is divine!!! For those who don't like the idea of using canned soup - you can just make your own mushroom roux by mixing equal parts butter and flour (2TBS butter & 2TBS flour) to a sauce pan over med-low heat with a whisk and then whisking in some milk or cream (1/2 cup to a cup depending on how thin/thick you want your sauce) and a can of button mushrooms. If you want less salt, use unsalted butter :) I thought this recipe was amazing and because I'm a big fan of wine I threw in some extra :)
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Easy Sugar Cookies

Reviewed: Nov. 19, 2009
Sooooo good!!!!!!!!!!!!!
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Cheesy Garlic Dill Pasta

Reviewed: Dec. 8, 2009
It was hard to write this recipe down because my family never measures out the ingredients, we all just season to taste. So if you try it and it seems like its missing a little something try increasing the flavors you're more fond of. Personally, I often like adding a pinch more garlic and cheese when it seems lacking, or sea salt. Every time I serve it to people who haven't had it before it never fails to get a recipe request :)
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Tuna Noodle Casserole from Scratch

Reviewed: Dec. 13, 2009
This is absolutely scrumptious!!!! I will NEVER make the old cream of mushroom casserole again! I followed this almost exactly with the exception of adding some dill weed for a slight "tartar" flavor. A+++
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2 users found this review helpful

Chicken Crunch

Reviewed: Oct. 5, 2009
This is similar to a recipe I make at home; however, a pan this size calls for far more chicken...I usually use a package of chicken tenders, fry them to a goldenish color (after seasoning with salt,pepper, & garlic) and for the soup part of it I use 1 can crm of chicken, 1 8oz of sour cream, and 1 can of crm of celery. I mix the soups and sourcream and season with pepper and a pinch of garlic powder and them mix the chicken in. I put it into the pan and top it off by sprinkling buttered italian breadcrumbs. After baking for 30 minutes on 350 I scoop it out and put it atop rice that I boil in chicken broth rather than water. MMMMmmmMMMM!!!!!!
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Roasted Garlic Lemon Broccoli

Reviewed: Oct. 16, 2009
This was extremely good. I couldn't roast it because I was already using the oven for other things, so instead I sauteed it. We all tried it before it was cooked and it was already amazing. Once I cooked it, however, I felt some of the flavor was lost. Looking forward to roasting it in the oven next time. Only difference I made was to use lemon pepper in lieu of regular pepper. YUM!
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1 user found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Oct. 11, 2010
This was pretty good. I baked it at 375 for 45 minutes, turning it over twice during baking. I think the addition of some other flavors might be helpful as most of the flavor seems to come from the butter. Perhaps if I had broiled it (which I couldn't do because I no longer have a broiler in my oven) it would have cooked up a little different. It was definitely great for last minute cooking, but in the future I think I'll probably try to infuse some more pepper, and use unsalted butter.
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Blintz Souffle II

Reviewed: Dec. 13, 2009
This was the first time having this for me and my family and we all agreed that it was pretty good. I used a combo of cheese and blueberry blintzes but otherwise followed the recipe to the T with the exception of an added Tsp of cinnamon. I think next time I make it I will probably use 1 less egg, a little more OJ and will definitely sear the blintzes in a frying pan for a minute or two, to give the pastry covering a bit more consistency.
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Lemon Butter Chicken

Reviewed: Oct. 24, 2010
This was pretty good. I used skinless boneless breast because it's all I had on hand. I also used lemon juice from a bottle (2 TBS to equal out the juice of 1 lemon). The dish definitely had flavor, but I wasn't exactly crazy about the flavor itself. Not bad, and definitely a pleaser with my 8 year old daughter. Might make it again, might not. Either way I don't think it would be totally missed if I didn't stick it into my dinner rotations.
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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 16, 2009
My family and I didn't care for this much at all. Maybe it was the cut we used (rump roast). It was very flavorless despite my rubbing the roast down with seasoning salt, pepper, garlic, and onion before adding to slow cooker. I also floured the roast as many reviewers mentioned the thinness of the sauce by end of cooking - this made no difference, it was still very thin. Probably won't make this again. No one had leftovers.
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