koda1955 Recipe Reviews (Pg. 1) - Allrecipes.com (13331150)

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Easy Sweet and Sour Chicken

Reviewed: Mar. 4, 2012
Easy to make and tastes WONDERFUL. I made a few changes, only out of necessity. With changes or not, your family will love this dish. I used fresh pineapple instead of canned crushed. I added some water with a bit extra sugar since I didn't have the syrup from the canned pineapple. Also, I cut the pineapple into chunks. I prefer chunky pineapple in my sauce. Of course, I couldn't whisk the mixture, but stirring worked fine too. I had planned to take a photo to post, but my family devoured it before I could. Also, I didn't dice the green pepper. I cut it (and the celery) into julienne strips. The times are pretty much right on target. You can make this dinner in under 30 minutes and your family will think you worked really hard!!
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32 users found this review helpful

Slow-Cooked, Texas-Style Beef Brisket

Reviewed: May 29, 2011
I have made this several times. Even if you have NO cooking experience, you will be able to make it perfectly. I usually use a 4-6 lb brisket. It is super easy to make and I never have leftovers. I don't make the sauce ahead of time. I make it right in the slow cooker after I take the meat/broth out. It requires little attention and makes your house smell graat. I am making it for our Memorial Day cookout. The flavor is awesome. The 24 hour cooking time can be adjusted by a few hours if you run out of time and start cooking it late! Don't be afraid to try this. For those who gave it a poor rating, they couldn't have cooked it properly. I use a "mug" of coffee rather than just a cup, but it still makes a lot of broth during the cooking.
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8 users found this review helpful

Sausage Balls II

Reviewed: Jan. 28, 2010
Like another reviewer, I cooked the sausage first. Definitely made things easier! Also, do add some milk. When mixing, add enough to make the mixture moist and sticky (about 1/4 to 1/2 cup?). Use your judgment. Otherwise they come out dry. But even dry, my sons gobbled them up.
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2 users found this review helpful

Pork Chops & Stuffing Bake

Reviewed: Dec. 22, 2009
Some minor changes I made: I seasoned the pork chops and quickly seared them first. I don't like gray looking chops! I used lawry's and some garlic/pepper. I greased the dish and put the prepared stuffing (stovetop brand) down first. Put the chops on top, covered with the cream of celery soup and milk mixture and then covered with foil. Baked for 30 min. Easy and good!
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60 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 27, 2008
I added additional sage, rosemary and thyme (just a few shakes of each). I also added 2 eggs and extra chicken broth. The stuffing came out VERY moist. Next time, I will only add 1 egg and stick with the broth amount listed in the recipe. Wonderful flavor; good texture.
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Nov. 27, 2008
I made this recipe with just a few changes. I poked half a dozen slits in the roast when I put it in the slow cooker to make sure the liquid could permeate the roast. Secondly, I put an extra onion (cut in rings) under the roast. After the roast was done, everyone loved eating the onions too. There isn't much tang in the roast with only a dash of hot sauce in the liquid; next time I will add about 1/2 tsp to 1 tsp of hot sauce. The sugar in the liquid cuts down the heat in the hot sauce. I would serve a bowl of the cooked liquid "au jus" with the roast as it has a wonderful tangy flavor. I will definitely make this again!
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3 users found this review helpful

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