DianeV Recipe Reviews (Pg. 1) - Allrecipes.com (13847590)

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DianeV

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Dec. 1, 2008
This is such a simple recipe and it tastes wonderful. I was only able to marinate it for about 2 hours, but it still turned out well. I followed other reader's suggestions and added a little bit of soy sauce and more maple syrup so there would be more gravy to pour over the cooked pork. My entire family loved this. I served it with Armenian style pilaf and steamed, buttered zucchini. Delicious. I've enclosed a photo too, you can see the steam rising from the pilaf, which was sitting right next to the pork!
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Nov. 22, 2008
I love Chicken Makhani and this is a great recipe. I only made a few alterations and it tasted like an authentic Indian restaurant dish. Unfortunately I didn't have any cashews, but next time I make this, I will add those in too. I omitted the cornstarch, added a little dash of cinnamon, about 3/4 cup chicken broth and tossed freshed chopped cilantro on top after I plated the chicken over rice. My husband had 3 servings and kept saying, "mmm, this is really good"
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Photo by DianeV

Stuffed Acorn Squash II

Reviewed: Nov. 6, 2008
With my alterations I give this recipe 5 stars for its tasty, earthy, comfort food appeal! I cooked 1 cup of white long grain rice with 2 cups of chicken broth in a separate pan so I could add it to my ground beef mixture. I did not have pork sausage, but I'm sure it would be wonderful in this dish. I also added onions, celery, dried sage, 2 cloves of garlic, and rosemary to the meat for a savory taste. Once the squash was cooked, I spooned the rice and meat mixture into the wells, then topped each with some grated colby jack cheese. It turned out beautifully and was very tasty. My husband, who doesn't even like acorn squash, ate two servings! See my photo of this lovely autumn dish!
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Photo by DianeV

Pasta with Roasted Butternut Squash and Sage

Reviewed: Oct. 31, 2008
I used this recipe as a guide, but changed a few things based on reading other's reviews. I added about 5 cloves of garlic to the cookie sheet before roasting the squash. While the squash and garlic were roasting, I caramelized 1 medium onion in about 2 tbsp of butter. Please note that I omitted the balsamic vinegar completely from this recipe, but I did use dried sage, since I didn’t have fresh on hand. After the turkey sausage was completely cooked, I kept the flame on medium-low and added the caramelized onions to the pan, then added about ¾ cup of chicken broth, ¼ cup half and half, ¼ cup of fresh, grated parmesan and Romano cheese, and a dash of dried rosemary. I stirred this quite frequently. When the squash and garlic were done I added them to the sausage and onion mixture, being careful not to stir too vigorously so the squash cubes would remain intact. I used fresh linguine instead of penne, and as soon as the pasta was cooked, I drained it and poured the sausage mixture over it in a wide pasta bowl. For a finishing touch, I tore bits of fresh basil and tossed it on top. My husband and 7 year daughter devoured it! Take a look at my photo of this lovely dish! It was very flavorful. I may make it again using pork sausage!
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Photo by DianeV

High Temperature Eye-of-Round Roast

Reviewed: Oct. 9, 2008
I wasn’t skeptical of the method as much as I was of my 5 year old Frigidaire gas oven being able to retain enough heat to cook the meat. So, acting on my gut instinct, I followed the recipe up to a point. I kept the oven completely off for the first 1.5 hours of the 2.5 hour cooking time, the outside of the oven was very cold to the touch, so I turned the oven back on to 180 degrees F and cooked it at this temperature for the remaining hour. Prior to cooking the 2.87lb roast, I inserted garlic cloves, sprinkled a generous amount of salt and pepper, garlic powder, and placed a few bay leaves on top for fragrance. I also coated the roast lightly with olive oil. This cooking method doesn’t yield much au jus, so I supplemented it with a pre-made au jus which worked perfectly. The only thing I would tweak slightly when making this recipe again, is the end cooking temperature. In the last half hour of cooking I will increase the oven temp to 300 F so the roast will be warmer when served. I would give this recipe two thumbs up with the additional adjustments I mentioned. The roast turned out tender and moist and very tasty with a pink center. It was not tough or dry and my family really loved it! Take a look at my photo of the end result! Thanks.
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