CORITA Recipe Reviews (Pg. 1) - Allrecipes.com (1212080)

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Cranberry Pork Chops II

Reviewed: Feb. 12, 2015
Made it with Splenda in place of sugar. Had about a quarter cup of leftover sauteed onions, garlic, and red bell pepper and threw that in just for fun. Used fresh cranberries. It was delicious.
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Lasagna Alfredo

Reviewed: Dec. 26, 2014
Enjoyed this very much. Used slightly less mozzarella cheese, but other ingredients were the stated amounts. I did use Barilla no-boil lasagna noodles, which are wonderful. You do need to be sure the noodles are completely covered with sauce so they don't dry out during baking. I also sauteed a shallot and some garlic with the chicken for added flavor, and added some of the usual herbs and spices we like. I did add 2 eggs to the spinach/ricotta mixture, as I normally do that anyway. Baked the first 25 min covered with foil to keep moist, then uncovered for the rest of the time. Everyone loved it, and it makes a ton,so we even had leftovers. Excellent recipe.
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Delicious Cranberry Sauce

Reviewed: Nov. 26, 2014
Excellent homemade sauce! I used apple juice in place of water, squeezed fresh oranges and added some zest, and added a small diced apple near the end. Yummo!
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Cinnapear Smoothie

Reviewed: Oct. 9, 2014
Yummo-licious! This is so simple and easy, and is absolutely scrumptious! The sweet pear flavor shines through. Unless you LOVE nutmeg, go easy on it.
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Pineapple Chicken Tenders

Reviewed: Sep. 3, 2014
Easy and Yummy. I did add a clove of mashed garlic and a bit of grated fresh ginger. Marinated overnight. Had a really nice pineapple/Asian flavor. Would make it the same way again.
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Bubble 'n' Squeak

Reviewed: Apr. 30, 2014
I threw this together and loved it. Used thick sliced pepper bacon and drained off some of the grease. Gave it just a touch of heat. It was quick, easy, and delish. Will definitely make again.
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Burgundy Pork Tenderloin

Reviewed: Mar. 27, 2014
This sounded easy and delicious, and it was. I modified it slightly, but it is such a good base recipe you can play with it a little. I omitted the celery, added sliced cremini mushrooms to the onion & fresh garlic, and browned the meat before roasting. I also subbed a cup of chicken broth for half of the wine. It took 2 packets of brown gravy mix to thicken the amount of sauce I had, and the sauce is sooo delicious. One pan, easy peasy, everyone LOVED it. I would absolutely make this for company. Can't wait to make it again!
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Steak San Marco

Reviewed: May 14, 2013
I have made this recipe for nearly 40 years, but I use a can of Italian Plum tomatoes instead of tomato sauce. Just mash them a bit and they will break down as they cook. I also use red wine vinegar, which adds a nice flavor. You can make this in a deep skillet on the stove, and you don't need to brown the meat first. It's amazing. And it will take a tough cut of meat and make it very tender. I serve it over rice or mashed potatoes to soak up the sauce. I've never tried it in the crockpot, though. An all around great recipe.
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Fisherman's Quick Fish

Reviewed: Apr. 1, 2013
I tried this yesterday, using swai. I thought it was very easy and quite tasty. I had to bake at a lower temp due to other things in the oven, and it still came out good.
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Quinoa Pilaf

Reviewed: Mar. 31, 2013
My first experience cooking quinoa. I rinsed well and dry-toasted it. Threw in whatever veggies I had around, sauteed, and used chicken broth for the liquid. Next time I will use slightly less cooking liquid, as it was a bit wet for my taste. Very delicious; will be making quinoa regularly from now on.
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Kalua Pig in a Slow Cooker

Reviewed: May 25, 2012
I have now made this 4 times, including once with the Hawaiian sea salt. The technique is wonderful, but in my opinion the meat needs more seasoning. I did not see any significant difference in flavor between regular and Hawaiian salt. Also, be careful how much salt you use, as it has a tendency to be overly salty. I will use this recipe always, but will add extra spices to the liquid smoke for a more complex flavor.
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Chocolatey Peanut Pretzel Bars

Reviewed: Dec. 5, 2009
I made these for a party & everyone loved them. I used 2 tubes of Toll House Cookie dough: about 1 1/4 tubes for the bottom & the rest dropped in small blobs on top. I also subbed pecans for peanuts due to an allergy. Spray your hands w/Pam, b/c these are very messy to make. Very easy tho, & delicious! I will be making them again for Xmas gifting.
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Perfect Pressure Cooker Pot Roast

Reviewed: Feb. 18, 2009
I made this in the crockpot instead of the pressure cooker,and it was great. I used red wine for the liquid and added some beef base to get a beefier flavor. I put in whole cremini mushrooms and added some chopped red bell pepper. Otherwise I followed the recipe and it was delicious. I added only a tiny bit of extra salt, and it was not too salty. Hubby kept saying how good it was. I did use a rump roast instead of chuck - less fatty and it was on sale.
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Buttermilk Pie I

Reviewed: Aug. 5, 2007
I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe!
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Uncooked Banana Pudding

Reviewed: Feb. 7, 2006
This is delicious and super-easy. I have made 2 double batches in the past week for people at my school, it went like hotcakes. Several people asked for the recipe. I used french vanilla pudding mix, one extra-creamy CoolWhip and one Vanilla CoolWhip, 8 oz. regular sour cream and 8 oz. light sour cream. I used about 1/2 cup less milk than the full quart needed so the pudding would not be soupy. I also used Pepperidge Farm Mini-Chessmen cookies in place of the vanilla wafers. I highly recommend using Chessmen cookies, either regular size or minis, anytime you make banana pudding. They really class up the taste. That said, if you are only making a single batch, I would use the regular sour cream instead of the light, since light sour cream has a much softer texture and probably would make a 'soupier' pudding. All in all, a wonderful pudding recipe and really quick and easy! Thanks for the posting!
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Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Jan. 28, 2006
I used boneless pork chops to lower the fat content from using ribs. The only change I made was using whole-grain Dijon mustard instead of smooth, since I think the flavor is superior. The chops came out great, and the sauce was very good. Thanks for sharing this one!
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Nov. 15, 2005
Yum! I made only a few changes for 2lbs of sausage: Used one 12 oz bottle of beer, one whole can tomato paste, 1 habanero pepper in place of the hot sauce, added a portobello mushroom, and omitted the cilantro. It was delicious; more italian in flavor than would have been with the cilantro. I cooked it in a roasting bag in my crockpot for 4 to 5 hours on high. Will definately make this again!!
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Grilled Stuffed Swordfish

Reviewed: Aug. 16, 2005
This was quick and easy to put together. I didn't stuff it since I only had kebabs. Grilled it on the bbq, it was delicious.
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Marinated Grilled Shrimp

Reviewed: Aug. 1, 2004
I found this to be good but not great. I omitted the salt, and used leftover pizza sauce instead of opening a can for 2 Tbsp. of tomato sauce. I also marinated overnight, since it seems to really punch up the flavor levels. I liked it, and would make it again, but it's not my favorite marinated shrimp recipe.
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Basil Shrimp

Reviewed: Jul. 13, 2004
These are yummy. I marinated mine for over 24 hours, and the taste was great. I tasted the marinade first, as I am not a great lover of basil, and felt it would also make a good salad dressing. One Warning: I used what I thought was 'just enough' salt, and it came out very salty. Next time I will use no added salt at all. I also used grainy brown mustard, which adds wonderful flavor. A keeper for sure.
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