slinkiecat Recipe Reviews (Pg. 1) - (12127116)

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Parmesan Sage Pork Chops

Reviewed: Jan. 1, 2013
I've made this several times, and it is our favorite recipe for bone-in pork chops. It's well worth the time and mess of three separate dishes for flour, egg wash and then crumb crust. One caution -- The timing is crucial. If you brown a bit long and dark, you have to reduce the oven time to compensate. Likewise, if your chops are light golden, you will need a minute nearer the maximum time. Tender, juicy pork chops are the result.
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Grilled Lamb Chops with Pomegranate-Port Reduction

Reviewed: Jun. 18, 2012
This was very helpful as I had never cooked lamb before. I would have given it a 5 except for the cooking time. Using a Foreman grill, it took only three minutes for 1-inch lamb chops, two minutes for a 3/4 inch chop. The sauce was good but thin, and using another reviewer's suggestion I used what I had on hand -- pomegranate blueberry. It combined with our Merlot for a delicious reduction.
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BBQ Country Style Ribs

Reviewed: Jun. 1, 2011
I followed the recipe exactly (cut in half for the two of us), and after three hours of slow cooking the meat was dry and tough. I had to add more sauce to my portion to eat it, and then it was too sweet. I think it would be better to boil the meat and just bake it with the sauce for the last few minutes. I don't like dry or tough meat.
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Sirloin Tips and Mushrooms

Reviewed: Apr. 17, 2011
The beef was still on the tough side after the recommended cooking time, so I had to add a cup of beef broth and simmer it an extra hour. This did result in tender beef tips, but the sauce was pretty sour because of the tomato sauce. I will salvage the leftover beef tips and serve them in mushroom gravy.
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