Peri Recipe Reviews (Pg. 1) - Allrecipes.com (11820757)

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Ham Cake-ettes

Reviewed: Mar. 22, 2015
Served this as an emergency dinner when hungry "orphans" showed up to eat. Everyone absolutely loved these - so much so that I ended only nabbing one. We'll certainly make these again. What a great use of leftovers. My thanks.
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Tasty Tender Pork Tenderloin

Reviewed: Jan. 23, 2015
Hands down the best pork tenderloin I've ever made, and I've made lots! The only changes I made werer to make my own Russian Dressing from this site as another reviewer suggested, and to decrease the cooking time after removing the aluminum foil to ~ 8 minutes (I inserted a meat thermometer after removing the aluminum foil). Juicey, savory, tender - an absolute KEEPER! Thanks so much.
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Honey-Garlic Slow Cooker Chicken Thighs

Reviewed: Oct. 20, 2014
YA GOTTA TRY THIS! Hubby ate seconds - he NEVER eats seconds, and the son moaned his way thru the meal. Don't overcook; I did for maybe an hour and the chicken almost began to be tough. Great flavor. I opted for an easy meal after work and served this with rice-a-roni and cooked frozen english peas, thinking this would just get us through the evening. My mistake - this was such a keeper! Only change was using 1/3 cup of soy sauce instead of 1/2 cup. DO TRY THIS! Thanks so much, Myrna!
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Chicken Breasts Pierre

Reviewed: Jun. 6, 2014
This is a thank-you note to Nancy who submitted this recipe. Tried it for the 1st time tonight. It was fabulous! I had to sub a couple of ingredients - prepared mustard for powder and diced tomatoes for stewed - but it turned out beautifully. I only had bone-in chicken breasts so I used them, and served the whole wonderful mess over spaghetti squash. I am SO keeping this recipe. Note to those lovely folks out there who like to make a recipe their own: This one is easy to add/subtract as needed. I added a bit of onion and bell pepper, sauteed after the chicken and before the sauce. You could add 'shrooms, zucchini, whatever, and the sauce will work wonders for whatever you throw in. Thanks again, Nancy.
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Pumpkin Chipotle Pasta Sauce

Reviewed: Jan. 13, 2013
First off, I liked it. It had a buttery taste that I wasn't expecting. I really did like it. That being said, I won't make it again; the family was totally "thumbs down" on it - they said the taste was just too strange. Odd, since we like to play with our food and normal isn't normal in our house. My husband's comment was, "Put lots of cheese on it and then just eat the cheese." I got a lot of flack about cooking this one, but I really did like it (Oh, I just remembered, I left out the cinnamon and nutmeg) so thank you for the recipe. My menfolks are just dweebs!
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Yellow Squash Patties

Reviewed: Jul. 14, 2010
Great change from the ubiquitous, yet tasty, squash casserole. Crispy on the outside, soft on the inside. Just the right amount of cheesiness. I had to beg for a single patty to reserve for lunch the next day. A big hit with my family. Thank you, thank you for the recipe. I'm making it again tonight, by the way, to go along with venison kebabs marinated in the Venison Gyro marinade from this site. Also whipped up a gazpacho from this site, too. Can't wait for supper!
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Peppy's Pita Bread

Reviewed: Jun. 7, 2010
This is the ONLY successful attempt I've ever had at making pitas. I was about to give up until my husband ran into a deer - I made these pitas to serve venison gyros (this site) in. I'll never be intimidated about making pitas again. It was fun, easy, and so cool when they puffed in the oven that I had to call for my family to come watch. The dough was very soft, so I had to make sure to dust it as I rolled it out into circles. As long as I remembered to do that, it worked perfectly. Thanks so much for the recipe.
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Venison Gyros

Reviewed: Jun. 7, 2010
Boy, did I have happy people at the table last night when I fed them these gyros! I'd never cooked venison before so was a little intimidated when my husband went deer hunting in his Volvo station wagon (Now called the Deer Slayer). THIS RECIPE ROCKS! The only change I made was to use fresh instead of dried rosemary. I marinated the meat maybe 5 hours. It was very quick to stir-fry, and then I served it with "Peppy's Pita bread" and "Duke" sauce, both from this site. Yum - what a meal. Wish I'd had some bozouki music going! Oh - this marinade & cooking method would probably work for just about any boneless meat you have handy. Do try it.
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