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Pork Chops with a Riesling Peach Sauce

Reviewed: Sep. 19, 2011
A few changes. We used organic bone-in chops. I rubbed pressed garlic on chops and sprinkled with cinnamon, nutmeg, allspice and S&P, as suggested. Tasted perfectly! I did keep the yummy brown bits and used the same same pan. I also bumped up the brown sugar to a cup. I didn't measure the spices in the sauce, just went by taste. Boyfriend loved it and said to keep recipe; though it would be good over ice cream too! Liked something different than than my normal apples & chops recipe.
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6 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Aug. 10, 2011
Like others, I liked the basic recipe and then modified. Used a can of cream of chicken instead of 2 cans of broth. BF likes it stew-like, not soup-y. Also rinsed the black beans well. We had leftover smoked chicken that made it so yummy! On top, we added sour cream and shredding Tillamook sharp cheddar cheese. It's a keeper and will be part of my rotation now.
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2 users found this review helpful

Orzo and Tomato Salad with Feta Cheese

Reviewed: Apr. 20, 2011
I really liked this. Followed the recipes except added more dill and parsley because I love them. Added minced garlic to the dressing. And a splash of balsamic at the end. Was so tasty and tastes even better now for lunch the next day. Will definitely use this for a brunch or summertime BBQ.
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5 users found this review helpful

Mushroom Prosciutto Pasta

Reviewed: Dec. 28, 2010
Very good base recipe. I did not have any mushrooms so I added peas that I steamed for a few minutes in the microwave. Also followed the advice of others and added garlic to the onion saute step and used Fox Point. Not sure if this was my favorite spice to add but it gave it some depth. I also used high fiber rigatoni noodles - might as well get some benefits from all that cream!
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1 user found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 20, 2008
Not sure why everyone is changing this recipe....make it exactly this way and they will turn out so yummy! My Sicilian Grandmother would be proud. Just have to start watching it around 20 minutes, depending on your oven. If you use a long serrated knife and cut slowly, they turn out great. Biscotti should be a little crumbly when cutting because it gets crispy when it goes back in for the 2nd baking. Remember that baking takes patience and love. Great recipe! Mangia
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10 users found this review helpful

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