jeanm Recipe Reviews (Pg. 1) - Allrecipes.com (13313687)

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Mom's Stovetop Pork Ribs

Reviewed: Jan. 11, 2012
Delicioso! These are very tasty & easy to make. I used a sprig of fresh rosemary instead of dried, just add in whole & the leaves will fall off on their own during cooking. Served with garlic naan bread instead of rice & they make great shredded pork sandwiches that way. Otherwise didn't change a thing & my husband loved them too. Thanks for sharing, will for sure be making these again!
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Apple Pie by Grandma Ople

Reviewed: Oct. 15, 2011
4 1/2 stars! Very tasty & easy, turns out well with Pillsbury premade crusts. I used 5 large granny smith apples & cut to a medium dice. I also added to the sugar syrup a pinch of kosher salt, 2 shakes of pumpkin pie spice, and 3-4 generous shakes of cinnamon. The syrup turned almost into a caramel, it was very tasty & I will for sure make this again. My husband also really liked it. Thanks for sharing, Grandma Ople should be proud!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Sep. 11, 2011
These are delicious & very simple to make! I had all the ingredients except the jam already on hand, so a bonus for also being cost effective! I added a dash of cinnamon to the crust and some fresh lemon zest to the jam. I brought them to a neighborhood BBQ & they were a big hit with both the kids & adults. It's a keeper for sure, I'll be making these for years to come. Thanks MARBALET!
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Colorado Green Chili (Chile Verde)

Reviewed: Jul. 10, 2011
THANK YOU Rosie55 for posting this fabulous recipe! Delicious!! My husband lived in CO many years & craves this kind of green chili, but it's almost unheard of in MN. I made a few little changes to suit us: I added in 2 ears of fresh grilled corn, doubled the garlic, added in a few shakes of roasted cumin, and used about 2# of pork butt/shoulder total in the recipe. I floured the pork cubes lightly before sauteing to help create a little extra thickening as we like it thicker to go over burritos, omelets, etc. I used the Salsa Lisa brand of tomatillo/green chile salsa. For the peppers I used 2 poblanos, 2 anaheims, 1 jalapeno & 1 small can of roasted diced green chiles. For me the heat was just right. I'll be making this for years to come, Thanks again!!!!
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16 users found this review helpful

Simple Cranberry Spinach Salad

Reviewed: Nov. 29, 2009
Thanks for a quick & easy winner! I used a 50/50 baby spinach/mixed greens salad blend and Paul Newman's Lite Rasp-Walnut Vinaigrette dressing. The colors were festive & the flavors were great. I always toast my nuts & would suggest doing so for improved flavor. This was big hit at Thanksgiving & a nice change from all the usual heavy hot veggies. I got a lot of compliments on it & will definately be making this again. Thanks for sharing it!
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27 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Nov. 29, 2009
This is fabulous! I used Kahlua instead of Irish Cream & added a dash of Pumpkin Pie Spice and got rave reviews from a few creme brulee die-hards. I would recommend straining the mixture thru a fine mesh sieve at the end of step 2 before you fill the ramekins to ensure you get the smoothest, silkiest texture. An excellent recipe, thanks!
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 20, 2009
This is an EXCELLENT recipe, thanks so much for sharing it! The flavor is great & it always turns out nice & moist. There's a lot of batter, so you can also make 1 dozen muffing and an 8x8 size snakc cake out of it; bake muffins about 35 minutes, bake the cake about 50. Sometimes I top with either roasted walnuts or cream cheese frosting. Even 'plain' it's a winner, many people have asked for the recipe whenever I make it. Thanks again!!!
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Bratwurst Stew

Reviewed: Aug. 30, 2009
This was really good & easy! I used Johnsonville smoked bratwurst links & subbed some skin-on baby red potatoes for half of the beans, and let sit overnight. Both my husband & I were very pleased, it's a keeper & we'll be making it many times again. This will be great on chilly fall or winter nights, thanks for sharing this recipe!
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Dec. 1, 2008
This cheesecake was good when it was first served, but actually got better after being in the fridge for a few days. I would recommend toasting the nuts (I subbed pecans) before using them for a richer flavor & making it 2 days in advance of when you want to serve it to let the flavors fully develop. We also felt the texture improved after a few days; it became more dense which we like. I served it simply with some whipped cream on the side & it got rave reviews all Thanksgiving weekend. This cake can serve 12 easily; you'll get gigantic servings (truly too big as it is very rich) if you stick w/ the 8 serving yield. I've already had requests to make it again, so it's become a new holiday 'must have'. Thanks for sharing a winner!
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Cranberry-Jalapeno Relish

Reviewed: Dec. 1, 2008
This one's a real winner; super easy & tastes great! It holds up well in the fridge & is equally good w/ roast turkey & roast pork dishes. It's a 'keeper' in my house now! Thanks for sharing this one!
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