barefootgardener Recipe Reviews (Pg. 1) - Allrecipes.com (11827878)

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Best Authentic Beef Enchiladas Ever!

Reviewed: Jun. 5, 2011
OUTSTANDING!
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Chicken Scallopini

Reviewed: Jan. 26, 2011
Outstanding! A few minor changes and this is restaurant quality!
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Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 26, 2010
I also added fresh garlic to the pot and it was outstanding!
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Jul. 10, 2010
While good, this recipe was lacking something I couldn't put my finger on while I was eating it, but I think next time I'm going to add chili powder and paprika into the spices.
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Coconut-Lime Cheesecake with Mango Coulis

Reviewed: May 8, 2010
Delicious!
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6 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Apr. 27, 2010
Fantastic recipe! I tailored this a bit to fit my family's taste, but I have a feeling it would be tasty as is. I thinly sliced an onion and minced up 5 or 6 cloves of garlic and added that to the meat and bacon as they cooked together in my dutch oven. I also added closer to 2 tsp of ancho chili powder and about 1/2 tsp red pepper. I also used less sugar, about 1/4 cup of each, and added about 2 tbls of mustard instead of the 1 tbls. Then i put the dutch oven in the oven for about 2 hours at 225 (I had ribs in there too). My family loved it! We ended up eating it the next day too with pan bagnats and I think it was even better the second time around!
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Easy Garlic Chicken

Reviewed: Jan. 4, 2010
Simple and easy recipe, but a little bland for me. Next time I'm gonna kick it up with some extra spices in the bread crumbs and substitute panko for crispiness.
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Bacon Ranch Pea Salad

Reviewed: Nov. 22, 2009
Great base recipe, I made it as directed and although it was tasty I think next time I'll add red onion for some added onioniness :)!
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Maple-Glazed Pork Chops

Reviewed: Nov. 6, 2009
I cooked the pork as directed, but for the sauce, I deglazed the pan after searing the pork with about 1/2 cup of homemade honeysuckle wine, then added 1/2 or so of the vinegar and maple syrup and let it get happy together for 10 min or so, then added an apple I peeled, cored, and diced and let all that reduce for another 10 min or so in place of using the cornstarch and water to thicken. The apples ended up absorbing a lot of the acid in the sauce, so we were left with a delicious maple glaze for the chops with tangy pieces of apple...it was absolutely delicious, even my 5 year old ate his entire pork chop!
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