KurtP Recipe Reviews (Pg. 1) - Allrecipes.com (13334033)

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Fresh Broccoli Salad

Reviewed: Jul. 27, 2009
Outstanding base recipe but surprise (!) here's my modifications, that in my opinion improved the end product. No raisins. I don't believe raisins have any place on this planet and ruin everything they come into contact with. Replace raisins with sunflower seeds or pine nuts. I also added shredded red cabbage which combined with the broccoli adds great flavor and even more crunch. Reduce the 1/2 cup of sugar as this overpowers and over-sweetens the overall flavor of this wonderful salad. The longer you chill this salad the better it gets. Enjoy as it truly is a crowd pleaser. Thanks for posting.
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Spicy Peruvian Pork

Reviewed: Mar. 10, 2009
4-5 star 'if modified'. There's a few problems with this recipe. It's a good base but needs a lot of help. First off it's not spicy unless you add a lot to it. Secondly the 'marinade' isn't possible when the only initial liquid is 1/4 cup of vinegar and a bunch of dry spices. There's no way to just put the marinated pork in a pan to brown then add the marinade because the pork and spices absorb the small amount of liquid. Here's what I added to the marinade: cayenne pepper, sliced red bed pepper, multiple fresh garlic cloves, carrots. I did the marinade as stated but since there was no liquid to separate from the pork I put it all in the pan at once including all the things I added. Also this was put over white rice in the end so plan on making that too. Without that I'm not sure what you would do with it. Marinate the above, throw it in the pan, simmer for 40 minutes or until the pork is tender by fork, the add the orange juice, water, onion... etc for 4-5 minutes, then the flour to thicken. Serve over rice. Ends up tasting more like a mild spicy curry dish than anything else.
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My Chili

Reviewed: Dec. 31, 2008
Very good basic chili recipe and extremely easy to make. I made some minor modifications: 1 chopped habanero pepper. Instead of 4 cans of stewed tomatoes I used 2 and 2 cans of diced (one with green peppers and one with jalapeno). Used 1 red onion and 1 yellow onion. Used 8 garlic cloves instead of 4. Added fresh ground pepper, some marjoram and some thyme. I also added some olive oil at the beginning to brown the beef etc. Topped with grated medium cheddar and a little sour cream. I suggest you serve this with a good cornbread (not the cheap cornbread muffin mix) and top that with butter and honey. Reheated leftovers the next day tasted even better. Thanks for the recipe Michelle.
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