Molly Recipe Reviews (Pg. 8) - Allrecipes.com (12816367)

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Spicy Honey Mustard Pork Roast

Reviewed: Sep. 10, 2014
Nice recipe with a great taste. I mixed up the ingredients as written, but used the slow cooker for my cooking method, due to the length of baking time. Didn't want to be eating at 9:00 after work. The slow cooker worked great and the marinade stuck to the meat. When I got home, I pulled the roast from the slow cooker and put it in oven for about 30 minutes with additional marinade. It browned up nicely. Definitely will be using this recipe again. Probably using the same cooking method.
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Peach Kuchen

Reviewed: Sep. 9, 2014
I used butter in this dish rather than margarine and baked it in a 9" pie pan. I also chose to use fresh peaches rather than canned and added the last of some blueberries to the mix. The end results was good, but somewhat on the dry side. The batter is very thick, but I didn't have any problems spreading it in the pan using a rubber spatula. Topped it with fresh whipped cream before serving.
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Antelope Goulash

Reviewed: Sep. 9, 2014
I made this for DH and DS using 1 1/2 pounds of venison rather than antelope. I followed the recipe as written and there was an awful lot of liquid/broth. Knowing that they wanted a thicker goulash, I added additional pasta. I know after cooling the dish and refrigerating the leftovers, it will have the consistency they were looking for. I did use small shell pasta rather than elbow and poblano peppers instead of green to kick it up a notch.
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Grilled Onions and Potatoes

Reviewed: Sep. 7, 2014
Recipe Group Selection: 30, August 2014 ~ I made a half a batch of the potatoes using fresh dug new baby reds and yellows. We all enjoyed this version of grilled potatoes and had a delcious dinner. Served them with 'Key West Chicken', 'Sassy Freezer Slaw' and 'Mexican Corn On The Cob (Elote)' all AR recipes.
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Sassy Freezer Slaw

Reviewed: Sep. 7, 2014
Recipe Group Selection: 16, August 2014 ~ Delicious! I'm a few weeks late in making this, but so glad I finally got it done. I made a full batch and we ate half of it the day I made it and froze the other half. Loved the dressing - the vinegar cuts the sweetness for a nice balance. I did add the onions and green peppers to the slaw, and will do so again. My mom used to make a freezer slaw when I was younger. Loved it then and still do! Thanks, sassy, for sharing your recipe.
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Zippy Chocolate Chip Cookies

Reviewed: Sep. 2, 2014
This recipe has been in my recipe box since February 2011, high time I made them. I love to play "guess the ingredient" with my friends and co-workers, and that is exactly what I did with this recipe. That being said, do not be afraid of the 1 teaspoon of white pepper, as most people didn't detect the 'heat' at all in the cookie. The only change I made was to refrigerate the dough and baked the cookies on parchment paper. A good chocolate chip cookie that is a little different from most.
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Topless Blueberry Pie

Reviewed: Sep. 2, 2014
A delicious, super-easy pie to put together. Loved that you only heat 1 cup of the blueberries and the other 3 cups are gently stirred in before adding it to the crust. This kept all the blueberries nice and plump. I added a little lemon zest to the mixture before pouring in to the crust. It is wonderful as written, but next time I'm going to try part lemon juice and part water as I love the taste of blueberries and lemon. The real bonus to this pie is that it cuts beautifully. It held its shape and plated nicely. This would be a great recipe to use for a strawberry, raspberry or fresh peach pie.
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Garlic Bread Popcorn

Reviewed: Sep. 1, 2014
Recipe Group Selection: 09, August 2014 ~ I'm a few weeks late in making the selection, but glad I did make it. I cooked the popcorn using the 'Gourmet Microwave Popcorn' method from AR. I made as written and liked it, but next time I will use a little less garlic salt. The fresh Parmesan cheese add extra salt and provided a delightful taste to the popcorn.
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Sriracha-Lime Popcorn

Reviewed: Sep. 1, 2014
A nice change to plain popcorn. I cooked the popcorn using the 'Gourmet Microwave Popcorn' method from AR. Love the bite that the sriracha provided, but really enjoyed the taste of the lime and the lime zest. Thanks ellie, for the great twist to plain popcorn.
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Gourmet Microwave Popcorn

Reviewed: Sep. 1, 2014
So simple and no mess. I used a brown lunch bag and it took 2 minutes and 30 seconds in our microwave. A great method if you just want a small batch of popcorn. I also used this method to make 'Garlic Bread Popcorn' and 'Sriracha-Lime Popcorn' both from AR.
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Not Thousand Island Dressing

Reviewed: Aug. 28, 2014
Mike Harvey - this recipe is FANTASTIC! A Reuben is my favorite sandwich, and I couldn't wait to fix a corned beef to have this sandwich spread. The actual sauce recipe is delicious, but.....when you read the Cook's Note at the bottom, and follow those instructions on how to use the sauce to make a Reuben, the sandwich is OUT OF THIS WORLD - AWESOME!! The hard boiled eggs really add a nice richness to the dressing. Our sandwiches were so filling that I only served fresh sliced tomatoes and fresh peaches/blueberries with them. I don't think I will ever make another Reuben without this recipe. Thanks for taking the time to submit this recipe, Mike. A winner in this house!! :o)
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Cantaloupe Bread with Praline Glaze

Reviewed: Aug. 28, 2014
This is a really great recipe to use up very ripe cantaloupe. I made the bread portion, but not the topping. We like to toast the bread for breakfast and I knew the topping wouldn't work in the toaster. The one change I used in bread recipe was to sub 1/2 c. applesauce for 1/2 c. of the oil. I knew one cup of oil would make the bread have a super moist texture. Even with subbing out part of the oil, the bread has a moist, almost sticky feeling to the texture. I made 5 smaller (3 1/2 x 6) pans rather than 2 big pans, baking them for 45 minutes. The taste is wonderful and the house smells amazing while it is baking. I appreciate this recipe for the simple fact that I hate wasting food, and this is a great use for ripe cantaloupe.
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Alla Checca

Reviewed: Aug. 27, 2014
A great, simple recipe to use up leftover pasta and fresh tomatoes and basil from the garden. The tomato mixture sat for 9 hours and was delicious in this dish. Leftovers were very good, cold the next day for lunch. Served this dish with 'Tomato Bruschetta' and 'Apple and Brown Sugar Corned Beef' both AR recipes.
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Apple and Brown Sugar Corned Beef

Reviewed: Aug. 27, 2014
This review is for the meat only portion of this recipe. We really enjoyed the taste of this meat with the 3 ingredient broth. The apple juice gave the corned beef a wonderful flavor. The meat was very moist and sliced nicely. If I am pressed for time and cannot make the oven braised version of corned beef, I will definitely use this crockpot method. Looking forward to Reuben sandwiches with the leftovers. Served this with 'Alla Checca' and 'Tomato Bruschetta' both AR recipes. Thanks tonmeilleurami, for sharing your recipe. It is delicious!
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Pepper Jelly Glazed Chicken

Reviewed: Aug. 26, 2014
This was delicious, although I think we would have enjoyed it more had I used boneless-skinless chicken breast. So much of the sauce was wasted when we pulled the skin off the chicken. The sauce had great flavor and and thickened up nicely as it baked. I will definitely make this again, just changing the chicken. We thought this would be a delicious sauce to use with kielbasa and peppers. I served this with 'Tomato Bruschetta' from AR and a tossed salad.
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Tomato Bruschetta

Reviewed: Aug. 26, 2014
Recipe Group Selection: 23, August 2014 ~ I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for about 30 minutes. I was out of sweet red bell pepper, but I did have yellow on hand. Served this with 'Pepper Jelly Glazed Chicken' from AR and a tossed salad. We really enjoyed this version of bruschetta, and I know I will use this recipe again. Thanks, Joy Cowling Andrews for sharing.
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Mexi Corn Dip

Reviewed: Aug. 19, 2014
This is a nice dip, for something different. We definitely thought it needed the 24 hours for the flavors to develop and blend. I took this as one of 2 dips to a lake party and one of 3 dips as a birthday treat to school. It was well received by both groups. Rather than use adobo seasoning, because I didn't have any, I used canned adobo peppers and the broth instead. This worked well. I served this with tortilla strips, but think it would work very well with celery sticks too.
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Taco Foldovers

Reviewed: Aug. 19, 2014
I had one Pepperidge Farm® Puff Pastry in the freezer to use and a half pound of taco meat in the freezer. This was a delicious meal to make with the two of them. After making the 4 foldovers, they only took about 17 minutes to bake and brown. I did let them rest about 8 minutes before plating them. Served with lettuce, tomatoes, green onions, sour cream, jalapeños and fresh salsa. A very nice alternative to a taco shell.
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Simple Baked Rice

Reviewed: Aug. 16, 2014
My guys really liked this super simple baked rice. I liked the ease of the recipe. You could add whatever vegetables your family enjoys to this dish.
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Fantasio Bars

Reviewed: Aug. 16, 2014
I had a half of can of sweetened condensed milk to use up. This was a nice recipe to use it on. They are VERY rich, so I'm glad I only made a small pan. I took them to Girl's Night Out and they all enjoyed them.
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