rmcowan Recipe Reviews (Pg. 1) - Allrecipes.com (13814469)

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Oriental Vinaigrette

Reviewed: Jul. 23, 2011
This IS the Applebee's dressing recipe for the Oriental Chicken Salad - I know because I eat it often enough, and I make it all the time at home. Awesome dressing - and so easy to make!
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4 users found this review helpful

Sex in a Pan I

Reviewed: Jan. 14, 2011
I love, love, love, this recipe. One of my very favorites. I've been making it for about 20 years. One thing I did find out, don't know if anyone else has had this experience. I use soy milk all the time, and if you use soy milk for this recipe, it doesn't set up firm like cow's milk. So I had to put in the freezer, and then pull it out just before serving. Just a good thing to know for the future.
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1 user found this review helpful

Carmel's Crunchy Pea Salad

Reviewed: Aug. 6, 2009
I love this salad. Have been making it for years since my mother-in-law gave it to me. Everyone likes it whenever I take it to a potluck or BBQ, even people who don't think they like peas.
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1 user found this review helpful

Zucchini-Cheese Appetizer Squares

Reviewed: Aug. 1, 2009
I make this every summer when I have more zucchini from the garden than I know what to do with. After making it a couple of times exactly as stated, I tried turning up the heat like some others suggested. I turn the oven up to 360ยบ, and watch it closely to make sure it doesn't get too brown. I also saute the onions and more garlic first. Since it seems a little too greasy, I will try decreasing the oil next time to 1/4 cup or less. And if you turn up the oven temp. you can forget toasting the sesame seeds beforehand, since they will get brown. I also add more bread crumbs, 1/2 to 3/4 cup.
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8 users found this review helpful

Easy Roasted Pork

Reviewed: Jan. 7, 2009
I just found this recipe and am thinking about trying it. It sounds good and easy. In response to those people who complained about it being dry and what to do to fix that - try brining it the night before. Depending on the size of the roast, as little as 1 or 2 hours would be enough. I have brined pork chops before and it really makes a difference in taste, texture and keeping it from being dry.
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