REOlsen Recipe Reviews (Pg. 1) - Allrecipes.com (13189891)

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Roasted Pork Loin

Reviewed: Nov. 7, 2011
For a 5.2-pound pork loin roast, I substituted artichoke hearts for celery and green pepper, cayenne for parika, and curry powder for onion and garlic powder, then increased the quantities by 50%. Like others here, I baked at 325 until the internal temperature reached 145. The resulting roast was properly moist and medium rare with a delicate crust, but it lacked a sauce whose flavors complemented the pork. A good pork loin is lean with subtle flavors. It calls out for fruit, ginger, wine, vinegar, or other sweet or pungent accents, missing here. I would opt for another recipe next time.
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Cornbread and Sausage Stuffing

Reviewed: Nov. 25, 2011
This recipe did not work for me. Poultry stuffing is ideally a kind of savory bread pudding. There is nothing elegant about it in concept. Its function is to sop up, and hopefully add to, flavorful drippings from the bird. Pepperidge Farm basically got it right years ago. Cornbread, however, is an inferior sopper upper. It is granular, it is sweet, and its down home taste conflicts with the Italian herbs that usually flavor holiday birds. Even augmented here with pork sausage (and, in our variation, with four chopped Granny Smith apples for piquancy and red pepper-eggplant puree for color) it resulted in a stuffing that was mealy or mushy as well as sweet. It was the wrong consistency and the wrong taste.
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Chipotle Cranberry-Glazed Turkey

Reviewed: Nov. 25, 2011
We substituted a potent homemade hot sauce for the recipe provider's product, but the heat of the sauce disappeared in the roasting, leaving us with a turkey essentially just smeared with cranberry puree. If you don't like the taste of Italian herbs, I suppose this recipe might appeal to you. Otherwise, there isn't much going for it.
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Chocolate Bourbon Pecan Pie

Reviewed: Nov. 29, 2013
Very tasty recipe. I altered it to use (1) a deep-dish 9" pie shell, (2) 2.5 ounces of Jack Daniels, (3) 4 ounces of semi-sweet chocolate melted and spread on the bottom of the pie shell (which I put back in the freezer) to create a bottom layer separate from the very delicious vanilla-bourbon-corn syrup-sugar-eggs filling, and (4) more pecans. Our guests loved it. My suggestion is that the pie not be served warm because the filling won't fully congeal until it has been in the refrigerator for a while. I have some extra filling. Where did I put those mini-pie shells?
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Duck Fat-Roasted Brussels Sprouts

Reviewed: Dec. 25, 2013
Tasty, but not terribly distinctive, the duck fat notwithstanding. I personally like the flavor of onions and butter with sprouts.
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Photo by REOlsen

Adams Family Duck

Reviewed: Dec. 25, 2013
We had never roasted duck before. For a Christmas dinner for six, we roasted two six-pound ducks following this recipe with only a few changes. Our ducks were already heavily browned after a half hour, so we lowered them in the oven and covered them with foil. We removed them from the oven after two hours when the thermometer read 172 degrees F. In retrospect, we probably should have cooked them longer because the flesh around the bone, though warm, was still reddish pink. Our stuffing included cranberries, and we sauteed the onions. Everyone raved over the recipe, which we joined with sauteed brussels sprouts, sauteed spinach, garlic mashed potatoes, red wine, and flan. Another change we made was to add a second sauce made from a reduction of about one-third cup of balsamic vinegar, one-third cup of raspberry preserves, a splash of red wine, and a splash of chicken stock with salt, pepper, and cinnamon. (Next time I would probably thicken with cornstarch.) Boil, then reduce the heat and strain the mixture to remove the seeds. Our guests preferred this more pungent sauce for the duck. Thank you Adams Family.
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