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Spicy Lime-Cilantro Marinated Flank Steak

Reviewed: Dec. 29, 2010
I could drink this stuff it's soooo good! I use it on everything--all cuts of steak, pork and chicken. The aroma alone is intoxicating. It is hands down my favorite marinade.
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5 users found this review helpful

Lemon Orange Cake

Reviewed: Dec. 25, 2009
After an extensive search on my recipe sites for the perfect choclolate cake for my husband's birthday he announced he wanted a lemon cake. Yikes! Back to my computer I went. I came upon this recipe and it fit the bill. My husband declared it the best ever while he devoured it for dessert, with coffee in the morning, after lunch...any excuse for a piece would do. Then why only four stars you may wonder? Two things: first, for some reasong it only gave me enough batter for two layers. I followed the recipe exactly, using my brand new Kitchenaide Artisan stand mixer. I used two 9 inch cake pans and I didn't overfill them by any means; in fact I barely filled them half way. I didn't read this problem with any other reviewers, so I can't say what went wrong. This wasn't a big problem since it's just the two of us and we do not need to be pigging out on a humungous three tiered tower. Second problem: just as another reviewer noted, there was not enough frosting. I used every drop to frost the two layered cake, so I'm not sure how on earth this could frost a three layered monster! As for the cake itself, it was moist, refreshing and delectable. Yes, the lemon flavor in the cake is subtle, but it's perfect, especially since the citrus flavor in the frosting is packed with flavor. I used fresh squeezed lemon for the lemon juice. The combination of lemon and orange was mouth watering. Even though I made this in December it's a fabulous summertime option.
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8 users found this review helpful

Special Deviled Eggs

Reviewed: Dec. 25, 2009
These were not a hit in my house. Hubby & I both love deviled eggs, but these had several problems. First, the filling was way to runny. I followed the recipie exactly, and knew right away there was a problem. I went back to re-read the reviews, and sure enough others had the same problem. I had to add the yoke from six more eggs to make the filling the right consistency. It also helped to refrigerate the filling before stuffing the eggs. Problem solved. However, nothing could solve the problem of the relish. It overpowered everything! It overpowered the tang of the horseraddish, it overpowered the onion--it's all we could taste. No amount of tweaking could tame the relish. My husband, who usually devours deviled eggs, ate one and called it quits. Sorry, this one's just not for us.
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3 users found this review helpful

Italian Peas

Reviewed: Feb. 19, 2009
I had high hopes for this. We love peas, and who doesn't love garlic and onion? It tasted fine, but honestly wasn't any better than the super simple way I've made all kinds of frozen vegetables including peas, broccoli, green beans, cauliflower, and brussel sprouts. Just cover with water, add salt and a few good shakes of garlic powder, cook to desired tenderness, drain and add butter, salt, and pepper to taste. Simple, and it tastes just as good as this recipe. I may try it again but sautee the onion and garlic in butter rather than olive oil--I know, it's not as healthy, but it may taste better!
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2 users found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 16, 2009
Incredible! Served it for Valentine's dinner for hubby and he swooned. It is tricky to make sure not to overcook with all the different steps. I cooked two 8 oz filets, about 1 1/2 inch thick. I took it out of the oven when it reached 130 degrees. Between popping it back under the broiler to melt the cheese, and letting it rest for 15 minutes (a must!) it continues to cook. A rule of thumb is to let it cook to about 5 degrees under what you want to compensate for the continued cooking while it rests. It was perfectly pink and melt in your mouth tender. Some reviewers wonder why to mess with an expensive cut like tenderloin (filet mignon) it's because while it's the most tender of the cuts of beef, it's not as high on flavor because there is very little marbleling, which is what gives the flavor. That's why in most restaurants filet mignon is served with some type of sauce, like bernaise. The port wine suace here was out of this world. I doubled it, and had very little left. This is truly a special meal sure to impress your guests.
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1 user found this review helpful

Chicken Tagine

Reviewed: Feb. 16, 2009
This is delicious. The smells while cooking were incredible, and the flavor was just amazing! I could only give it four stars for two reasons. First, the chicked cooked down so much it practically disintegrated. It was hard to find the chicken amongst all the vegetables. Second, the onion, which we usually love in anything had a strange chewy texture. Hubby and I both pushed it aside. It might be better sauted first to carmelize and give it flavor and tenderness. Of course the risk would be disintegrating after cooking so long, but that might enhance the flavor. The flavors were mouth watering, so I'll try to adjust either bigger pieces of chicken, whole thighs or something that keeps the chicken from disappearing.
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41 users found this review helpful

Banana Sour Cream Bread

Reviewed: Feb. 16, 2009
This truly lives up to its reviews. Moist, delicious. My husband, who loves banana bread, deemed this the best he'd ever had. I don't know why some complained of it being too cake-like. Mine was perfectly dense and moist. It helps to add the sugar about one quarter at a time, but it will still be grainy. Not to fret. The only time I used my mixer was to incorporate the wet ingredients into the butter mixture. I incorporated the flour a little at a time by hand. Maybe this helped it to keep it dense? I only had two loaf pans, one large and one medium, but they held all the batter. I baked at 325 degrees for more about 75 minutes. Absolutely worth trying. I didn't bother with a crumb topping, save that for coffee cakes! Enjoy!
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1 user found this review helpful

Roasted Brussels Sprouts

Reviewed: Feb. 2, 2009
I'm on the fence. I liked these better the next day, cold. Mine were perfectly dark, almost black. I liked the carmelized outside and the slightly sweet, creamy middle. It made for a unique combination. I would not characterize them as mushy as some reviewers did, just creamy. They are simple as pie to make, but boy did my kitchen smoke up every time I opened the oven door to shake the pan. My husband only picked at them, so I probably wouldn't make them again, but I can see why lots of folks loved them.
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2 users found this review helpful

Asian Fire Meat

Reviewed: Feb. 2, 2009
Way too salty. Needs more sugar to balance the soy sauce.
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1 user found this review helpful

Pork Dumplings

Reviewed: Feb. 2, 2009
Excellent! The filling tastes exactly like the ones we get at our favorite Chinese food restaurant; in fact my husband liked them better. I made a dipping suace with soy sauce, white sugar, rice wine vinegar, fresh grated ginger and chopped scallions. Yummy! They are not difficult at all, just a bit of time to put together 100+ of these yummy dumplings. Next time I think I'll halve the recipe. I couldn't find Chinese cabbage, so I used the leafy green part of Bok Choy. I like pan fried for the crispy, but I steamed first for 20 min. because I was afraid just pan frying the skins would be burned before the pork got cooked. I froze a batch after steaming, then the next day thawed and pan fried. Perfect. The rest of the batch I froze without cooking first, so we'll see how they turn out. Great recipe. Thanks! Update: the ones I froze uncooked came out great too. I steamed for 10 mins. and then a quick pan fry with peanut oil. I cut down the steam time (first round I was afraid of undercooking pork) and they were perfectly cooked, and the pork didn't shrink as much. We made a meal out of them. Yum!
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5 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 26, 2009
I had high hopes for this recipe, being a balsamic vinegar lover. I anticipated a tangy and flavorful sauce. Unfortunately it was just tart. And I mean pucker tart! The vinegar overwhelmed and needed a sweet counterbalance that was missing. Sorry, just not our taste.
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1 user found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jan. 20, 2009
I never thought I'd say this about any pork chop recipe, but...HOLY COW!!! This is worth every five star review it's gotten. I make pork chops every week because my husband likes them. Me, not so much, I just tolerate them. He took one bite and exclaimed, "Mmmmmm!" When I get that reaction I know it's a keeper. I loved it too! The combination of the sage and lemon zest was just so fresh. Thanks to the reviewer who commented that the lemon zest enhanced the flavor, because I was tempted to skip this tiny amount as inconsequential. I went out and bought the lemon and boy, it was amazing. DON'T SKIP THE LEMON ZEST! It is subtle and absolutely worth it. I used fresh sage since I had some on hand, and fried the chops in the pan with about 1/4 inch of vegetable oil (no butter). I was worried that 425 degrees was too hot and would dry out the chops. Not to worry. Perfectly moist. By the way, my husband likes boneless, so I made him boneless chops and for myself bone-in. All came out to perfection. My husband couldn't stop remarking about these. Thanks for a simple and delicious recipe that I will look forward to eating!
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298 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 19, 2009
Pretty good, but not swoon-worthy. I cooked bone-in thighs at 350 degrees for one hour and it glazed perfectly, and fell off the bone. 425 degrees is simply unnecessary. I sprayed the pan with cooking spray, which made clean up easy after soaking the pan while having dinner. I think I might like this better as a marinade for beef. It really does have a teriyaki flavor. For chicken I've got several other marinades I prefer.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 19, 2009
This is very good. My husband swooned over it--cordon bleu is one of his favorites. As for me it was very good, but not to-die-for. I didn't add the cornstarch--didn't need it, and I try to avoid thickeners whenever possible. I will be making this again.
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1 user found this review helpful

Slow Cooker London Broil

Reviewed: Jan. 19, 2009
This one was a bit strange. Like others noted, it did not smell appealing while cooking, which is not a good sign. Testing the sauce after it cooked a while didn't help matters--it wasn't good, too much tomato soup taste. In the last hour I added a good dose of Madeira wine, which helped only slightly. I was not optimistic when I put it on the table, but the strange thing is that the sauce did taste okay when combined with a bite of the beef, so that was a relief. However, it just wasn't tasty enough to tempt me to make it again.
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2 users found this review helpful

Clark's Quiche

Reviewed: Jan. 18, 2009
I was looking for a meatless spinach quiche and came across this. Ha! Ha! But it sounded good, so I just omitted the meat and followed the rest of the recipe. I only made one because I only have one deep dish quiche pan. It was plenty big enough for the egg mixture, no overflow problems. I used the whole 10 ozs of spinach and more mushrooms since I wasn't using any meat, and used the whole 8 oz of sour cream in the spinach. It was really very good, and my husband and I ate half the pie in one sitting!
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1 user found this review helpful

Slippery Shrimp

Reviewed: Jan. 18, 2009
Undeniably awesome. I can't resist tinkering with a recipe, but this one is perfection as is. In fact, it is the first recipe from this site that I haven't changed one thing. Well, okay, I doubled the sauce, because ooh mama! Is it good! The coating is just right--not too heavy, just a light crispy coating. My husband isn't a shrimp kind of guy, I have to coax him to eat it. He really liked this and said he would definitely want it again. Yay for me, cuz I get to eat this again. And again. And again...
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6 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Dec. 13, 2008
Let me beat the dead horse--this was out of this world! My husband loves peppercorn steak, I don't. I love anything with a cream sauce, he doesn't. We both loved this! When I told him the name of the recipe, he said, "sounds great, as long as it doesn't have a cream sauce." He saw my crestfallen expression and said, just put the sauce on the side. Well, guess who gobbled up all the sauce? He ladled it all over his steak and potato! After reading about those out-of-control flame outs I was cautious. I spooned 1 T. of brandy on each steak, and then lit. No problems. Nice flame, then burned out. I removed the steaks and let them rest, and added more brandy to the pan. I did not add the sugar--not necessary. Just out of this world! Thanks for a great indoor steak preparation! I served with simple baked potato and roasted asparagus with lemon olive oil and pine nuts. A winning meal!
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3 users found this review helpful

Orange Cilantro Rice

Reviewed: Dec. 11, 2008
Very flavorful and delicious. Even though I love cumin I did cut it back to 1 tsp, which I found to be plenty. Otherwise followed exactly and was very happy. Aromatic and yummy. I'll be making this again. My husband loved it too. Thanks for a new spin on a rice dish!
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9 users found this review helpful

 
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