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Grilled Lemon Herb Pork Chops

Reviewed: May 2, 2013
I made these once in the oven and once in a pan - both times they were just ok. Tonight I made them on the grill and they were excellent! I wouldn't make these any other way but on the grill.
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1 user found this review helpful

Easy OREO Truffles

Reviewed: Dec. 21, 2011
I made 5 desserts for friends, and this was the overwhelming favorite. So I made a second batch. a few days later. The second time I added 2 Tbs crisco to the chocolate (I used choc chips) and that made the coating SO MUCH EASIER and prettier. I did have to make more of the coating than the recipe calls for (both times). I used a slotted spoon and regular spoon like recommended. The first time I used my medium size OXO cookie scoop and only got about 20 balls - they were too big. The second time I used the medium scoop then divided those in half to get about 40 balls. These were the perfect size.
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2 users found this review helpful

Margaret's Southern Chocolate Pie

Reviewed: Dec. 29, 2011
I tried stirring with a wooden spoon but that didn't seem to work at all. I switched to a flat silicone wisk and that worked beautifully. It took about 5 min. for it to cook and thicken. Next time I will let the pie sit in the fridge for a hour or more before adding the meringue, so that it firms up a bit. I've used my grandmother's recipe forever, and this beats it! It is fabulous!
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8 users found this review helpful

Margaritas on the Rocks

Reviewed: Jan. 10, 2011
I'm a native Texan and these are the very best margaritas! Served them last night and had to make 2 extra batches - everyone LOVED them. I used the weaker version suggested by another user: 2 cups sweet and sour 3/4 cup triple sec 1 cup tequila 1/4 cup Grand Marnier but I also added the juice of 1 lime Served each with salt rim and lime wedge. This made 6 servings (not 8).
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19 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Dec. 2, 2011
I've never made Creme Brulee before and this came out perfectly. I didn't add the Irish Cream this time. To check if it is "set", I used tongs to pick up a ramekin add 'jiggled'. When only the center moved a little, it was "set" - about 55 min.
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6 users found this review helpful

Oven Baked Chicken Teriyaki

Reviewed: Nov. 20, 2012
Super easy! I didn't have low sodium soy sauce so used 1/3 cup regular soy sauce. I also used white wine instead. I cooked 22 min in the oven and it was very moist. Served over rice with edamame.
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23 users found this review helpful

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