Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (12100254)

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Outrageous Chocolate Chip Cookies

Reviewed: Mar. 26, 2011
My boyfriend has forbidden me to ever make these cookies again because we inhaled nearly the whole batch and gained five pounds on the spot. In fact I had to fight him off the cookie dough when I was spooning them onto the cookie sheet. What a fantastic recipe. All the great cookie flavors together in the perfect blend, with excellent texture and substance. I baked them 12 minutes. Positively outstanding.
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Roasted Pork Loin

Reviewed: Mar. 26, 2011
I used a 4.5 pound double top loin, separated into two pieces side by side. I doubled the rest of the ingredients accordingly. At 1 hour and 45 minutes the temperature was already at 160 so I immediately took it out. The pork was moist and delicious even though I let it cook just a little too long. I think it was a little heavy on the rosemary and olive oil, but the garlic was just right. The strong rosemary taste and aroma was fine for the first meal, but it didn't work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.
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Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 14, 2011
The simplicity of this recipe and the time from fridge to table is great. When I read the review about how hot it was, I thought my Texas boyfriend and I would love it because our idea of mild or medium is hot to most people. But I have to admit, it was way too hot. It overpowered the flavor of the entire meal. I had one smaller and one larger tenderloin, and when grilled for 20 and 25 minutes respectively, they were both just a wee bit too done, but still quite juicy. We cut up the leftovers and added them to plain rice, and that was pretty good. There are a lot of pork rub recipes out there, so I'll keep looking instead of trying to modify this one.
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3 users found this review helpful

French Toast I

Reviewed: Nov. 19, 2011
Simple and delicious. I thought 1/4 teaspoon of nutmeg would be too much, but it was just right. I used regular sliced Italian bread, so there's no need to go out of your way to find thick sliced bread.
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Ham Salad Spread

Reviewed: Apr. 7, 2012
Delicious! I used green onions, dijon mustard, and jalapeno sweet hots for the relish. I chopped the ham in a food processor, which worked great. We made rollups with flour tortillas and romaine lettuce. Very tasty.
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Mexican Baked Fish

Reviewed: Apr. 7, 2012
So simple and so delicious. And the low calorie count is a bonus. The spicier the salsa the better, and we use our favorite Juanita's corn chips. I have a gas oven that runs on the cooler side, so I baked it for 25 minutes at 425. It even makes great leftovers to heat up in the microwave the next day.
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Fish Tacos

Reviewed: Apr. 7, 2012
Even with all the cayenne and jalapenos (I used 1.5 canned), it was not as hot and spicy as I expected. But the tang of the yogurt and the overall flavor for fish tacos was very good. The consistency was just right. Instead of deep fried beer batter, I fried chunks of cod that were dredged in my favorite TexMex mix of flour, bread crumbs, cumin, garlic powder, salt, and pepper. Quite good, and I will probably make it again. P.S. It's much spicier after a day or so in the fridge.
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Best Tuna Casserole

Reviewed: Apr. 27, 2012
Easy, fast, and delicious, but a little dry. I halved the recipe and used corn chips. Next time I'll use potato chips as called for (it could have used the little bit of extra salt) and add 1/2 to 1 soup can of water (or twice that for a full recipe).
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Delicious and Easy Mock Risotto

Reviewed: May 5, 2012
Easy to make but a little bland. This is a basic rice pilaf recipe, and I think it's better with rice. It needed quite a bit of salt at the table, and it was better with some parmesan on top.
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Black Beans a la Olla

Reviewed: May 11, 2012
Very tasty and aromatic. It's easy to make, and a great way to use up a big bunch of fresh cilantro. We wrapped it up with steamed flour tortillas. The only reason I'm giving it four stars instead of five is because of how it looks. The colors and texture are unappetizing. But the taste is five stars all the way.
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Orzo with Parmesan and Basil

Reviewed: May 28, 2012
Simple and delicious. Fresh basil was wonderful. I simmered it on the lowest heat for almost 30 minutes. It sat for 10 minutes while the rest of the meal cooked, so it stiffened up a bit. I stirred in a little butter and olive oil to make it creamy again. I will definitely make this again, and I'll try it in the camper.
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Apple Kuchen

Reviewed: Jun. 3, 2012
This was my favorite dessert growing up but I never got the recipe. This seemed close to what I remember so I made it exactly as written. The flavors were wonderful but it didn't bake well. After 55 minutes the apples were still too firm for a fork, and by that time the crust was too hard. I tried again, slicing the apples thin as for a pie. I also increased the butter to 1/2 cup because the crust was too powdery. And again, after 45 minutes the apples were still too firm. I don't know what I'm doing wrong. It makes me think I need to half cook the apples in the microwave first.
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Mom's Turkey Sausage Patties

Reviewed: Jun. 7, 2012
This is really good for a low-fat alternative to pork sausage. I used the spices as listed, but only 27 ounces of turkey (the one package I had). The spices were strong enough for 2 full pounds. I used a non-stick skillet and crumbled it instead of frying patties in spray. I keep crumbled sausage in the fridge and use it in breakfast burritos and biscuits and gravy. This was delicious just eating it with a spoon. I can't wait to try it in my breakfast recipes. LATER that week...this was great in burritos but not so much in biscuit gravy. The texture doesn't lend itself well to all recipes.
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Oatmeal Biscuits

Reviewed: Jun. 7, 2012
I did something unusual with this recipe. I adapted it for bannock to make while backpacking. I simply used Nido instead of milk. Just before frying in a little olive oil, I worked in just enough water to make a stiff dough. Although they were softer and harder to turn than traditional bannock, the flavor and texture were just marvelous. I can't wait to make these on the trail.
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Chef John's Buttermilk Biscuits

Reviewed: Jun. 16, 2012
Perfect biscuits in every way. Light, flaky, crispy and toasted on the little rough edges, and delicious. And it's just as easy as any other simple biscuit recipe. I let a frozen stick of butter sit out for 10 minutes, and it was just right for cutting into slices. The dough was pretty sticky, so I needed to add quite a bit as I worked it, which led to overworking it some. These will be even better when I get that part just right. I measured the thickness and size of my cutter, but it only made 8 biscuits. Great recipe.
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Heavenly Halibut

Reviewed: Aug. 16, 2012
This is our favorite recipe for white fish. It's rich, tasty, and super easy. It's best with halibut, but it's also very good with cod. I double the sauce and get generous with the hot sauce because we like it spicy. Broiling it for a minute or two at the end takes it from great to fabulous.
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Turkey and Quinoa Meatloaf

Reviewed: Sep. 24, 2012
For a really healthy alternative to the traditional meatloaf mix, this is pretty good. I used Frank's hot sauce The flavor was mild and the texture was a little soft. It was plenty moist, and it browned well enough considering how little fat it had. But I don't care much for quinoa, and its texture and flavor were too prominent for me.
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Easy Swedish Apple Pie

Reviewed: Nov. 7, 2012
This is much easier and way more delicious than any pastry apple pie. The crust is crunchy and soft at the same time, with the perfect sweetness to complement the tart apples. The first time I made it the apples practically disintegrated, so I cut them a little thicker the second time. I also spread the topping so that it didn't go all the way to edge. This kept it from getting too thin, hard and brown right at the edge. My search for the perfect apple dessert is over.
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Cottage Pudding - Upside Down Cake

Reviewed: Nov. 20, 2012
I love recipes that let me whip up something scrumptious on the spur of the moment without running to the store. I made it with canned pineapple rings and it was so easy and delicious. I'm sure it's good with apples, but I'm spoiled with the easy pineapple version.
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Baked Brie in Puff Pastry

Reviewed: Nov. 25, 2012
This is a basic recipe that's just wonderful exactly as it's written. It's so easy, and it makes a nice presentation if you get creative with the pastry scraps.
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