Heidi Recipe Reviews (Pg. 1) - Allrecipes.com (13451040)

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Breaded Dijon Pork Chops

Reviewed: Mar. 1, 2010
This is by far the BEST pork chop recipe I have ever come across. My husband asks for it on a weekly basis. It is fast, simple, and tastes incredible. The dijon mustard adds such a tangy, interesting flavor to the simple breading. My suggestions: use thin chops so they cook quickly, ensuring that the breading won't burn. Also, only flip the chops once in the pan, as the breading tends to stick to the pan. Only flip the meat once the bottom half is no longer pink, then cook on the other side until the inside is only slightly pink. That way they won't be dried out. HIGHLY RECOMMEND!!
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39 users found this review helpful

Garlic Brussels Sprouts

Reviewed: Dec. 1, 2009
Pretty darn good! Not as much flavor as I would have hoped, but definitely a nice way to prepare sprouts. Only change I made was to cut off the stem at the bottom and cut each sprout in half so they would cook better. The cut edge got nice and toasted in about 10 min, which really balanced out the sogginess. To achieve this, make sure all cut ends face down when you cover to simmer.
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1 user found this review helpful

Brussels Sprouts with Pecans

Reviewed: Oct. 26, 2009
This was my first experience with brussels sprouts, and I loved them! This recipe has a salty/sweet/crunchy appeal that nicely complements the taste of the sprouts. Hubby didn't like them, but I am keeping the recipe to make for myself.
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2 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Sep. 29, 2009
This recipe is ok, nothing special. I made some changes after reading reviews: before baking, I seared the pork until browned on all sides. I replaced 1 cup of the wine with 1 cup of beef broth, and added a bay leaf. The gravy was WAY too salty, maybe there is a low sodium packet out there. I will try making it again, this time I will sear the meat a bit longer, cook it for a shorter amount of time (the meat turned out dry and slightly tough) and will NOT ADD SALT. I will do anything to decrease the saltiness of that gravy. All in all, a decent recipe that needs to be tweaked to work.
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1 user found this review helpful

Country-Style Ribs

Reviewed: Sep. 20, 2009
An absolute gem of a recipe! The meat comes out with the richest, heartiest flavor and is perfectly tender and moist. I buy country style ribs in bulk simply so I can make this recipe over and over again. The only changes I made were: no celery salt, dash sage, dash basil. Love it!
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6 users found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Sep. 17, 2009
Ugh, this turned out incredibly dry with a odd, unappealing flavor. The skin burnt to a crisp and had to be removed before the chicken could be eaten. I definitely will not try this one again.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Sep. 13, 2009
I was so disappointed! I LOVE french dip sandwiches, so I was thrilled to see that this recipe was so well-reviewed. I followed the recipe exactly and neither my husband or I even finished our sandwiches. The meat did NOT slice, it just shredded and fell apart. The meat was dry and salty and unappealing. Very sad, especially considering all the leftovers we had to deal with!
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0 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Sep. 8, 2009
I made this recipe for my first ever St. Patties with my new hubby. After reading many reviews, I decided it was too basic and made several changes to add more flavor: 3 Tbl sugar (white or brown). enough water or beef broth to submerge meat. 6 garlic cloves. 2 bay leaves. 3 Tbl butter. 12 whole Allspice. 1/2 tsp pepper. NO SALT!!!!! 5 red potatoes (instead of 10 - leaves more liquid in pot). 3 carrots (sliced instead of matchstick pieces). No cabbage (cooked seperately to prevent sogginess). 2 Onions (quartered). Hope this helps. Enjoy!
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537 users found this review helpful

Beef Pot Roast

Reviewed: Sep. 8, 2009
This recipe is unbelievable! So simple and straightforward, with amazing results. The two most important things to keep in mind for this recipe to succeed are: 1) Do NOT take shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those amazing juices. 2) Do NOT add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios broth while cooking. The ONLY thing I changed was to use 4 garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection as an instant classic!
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6 users found this review helpful

 
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