Susan Korthase Recipe Reviews (Pg. 1) - Allrecipes.com (12934792)

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Susan Korthase

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Roasted Lamb with Root Vegetables

Reviewed: Feb. 27, 2012
Root vegies don't have much flavor
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Balsamic Chicken with White Beans and Spinach

Reviewed: Sep. 7, 2011
Cut out the Balsamic Vinegar! Just way too overpowering.
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Paul's Pumpkin Bars

Reviewed: Dec. 17, 2014
Added freshly ground nutmeg to deepen the flavor but otherwise left it alone so I could truly try the recipe. Got WOW reviews, even from those who don't like pumpkin. A keeper!
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Unbelievable Pineapple Cake

Reviewed: Oct. 20, 2013
It's actually good! Mixed reviews and comments describing to whom it was served gave me pause, but it seemed the most straightforward of recipes not requiring a cast iron skillet. Followed recipe to the letter, which is only fair if one is going to rate the recipe, and it turned out PERFECTLY. A healthier version would push my rating to a 5.
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Mushroom Sauce Baked Pork Chops

Reviewed: Aug. 3, 2011
This version is easy; most important is it notes that potatoes are to be THINLY sliced.
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Chili & Corn Bread

Reviewed: Dec. 16, 2013
Oh, so good!
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Stuffed Pork Chops with Gorgonzola and Apple

Reviewed: Dec. 16, 2013
Thanks to earlier reviewers for tips because you encouraged me and helped me. Excellent entre when ingredients are followed EXACTLY-- and the sauce is essential. Browning chops, then using that pan for the sauce, likely did the trick. We're in Portugal so we needed to use roquefort in lieu of gorgonzola, but we did find the tart Granny Smith apples. We will wow our Portuguese friends at future dinner parties with this one!
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Pesto Stuffed Pork Chops

Reviewed: Feb. 16, 2013
Moist, tasty chops were the star of our dinner party. So easy to make ahead, slip into the oven and serve with steamed vegies and roasted potatoes after cocktail hour. No worries for the host and rave reviews from the guests. Followed recipe exactly, and happy that I did.
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Dried Cherries, Pecans and Rosemary Brie en Croute

Reviewed: Feb. 16, 2013
Made it twice to the recipe specs...and became the hit of the party! I was asked to bring "an American appetizer" to a party in Lisbon; considering what my Portuguese friends like, what I can get, what I can make as a novice cook, I gravitated toward this as unusual yet safe. If it didn't work, who'd know? Have made it 3 times as it's now requested. Only deviation has been soaking cherries or cranberries in brandy to deepen the flavor. A WINNER.
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