Heather Recipe Reviews (Pg. 1) - Allrecipes.com (13930844)

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Chipotle Crusted Pork Tenderloin

Reviewed: Mar. 16, 2011
This has become one of our favorite ways to make pork tenderloin. I have small children, so I need to reduce the chipotle by at least half. I also sear mine in a grill pan on the stove and then finish in the oven. We prefer it a little pink on the inside - because it's just so amazingly tender and juicy that way - so I take it out of the oven when the temp hits about 151 degrees, then tent with foil for about 10 min before slicing. Absolutely fantastic!
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Szechwan Shrimp

Reviewed: Sep. 29, 2010
So easy, and the sauce is delicious! Hands down, this is my boyfriend's favorite dish! I double all ingredients (except the shrimp), prepare as stated, and serve over rice (Minute rice at that, which makes the meal even easier and super fast). He eats the entire pound of shrimp himself - in one helping! I've also tripled the sauce and added some leftover boneless pork chops cut into strips in with the shrimp. Delicious, and it makes the dish friendly for those who don't eat seafood (like ME!), because the shrimp flavor doesn't permeate the sauce or the pork! (Phew!) If I could have rated it six stars, I would have!
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Simple Scones

Reviewed: Aug. 3, 2010
I just made these tonight, substituting dried apricots for the raisins. I also used the food processor to make the dough. It went together in no time at all. I added all the dry ingredients to the processesor, put in my apricots whole and pulsed a few times to chop them in. I mixed the sour cream and egg together in a small bowl and then poured it into dry ingredients, processing it until the dough formed a ball. Oooh, that's some sticky dough! .......They just came out of the oven. Mmmm, they smell wonderful. Yup, a taste test confirms that they ARE, in fact, yummy. I can't wait to make these again using other mix-ins - especially the cherry-almond! Definitely a keeper recipe.
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Spicy Honey-Mustard Glazed Pork Ribs

Reviewed: Nov. 19, 2009
These were delicious! My boyfriend couldn't get enough of them. The only changes I made were that I substituted a chipotle seasoning blend for the cajun seasoning, and reduced the red pepper flakes by about a tablespoon (because the chipotle stuff is pretty hot by itself). And, I boiled the ribs for about 1 hr., let them cool for a bit, and then covered them with the sauce and let them sit in the fridge overnight. The next day, I baked them in a 300 degree oven for about 40 min., and then browned up both sides under the broiler while frequently basting them with more sauce. Mmmm, the edges were all crispy and carmelized. It was a little spicy for my 8-yr. old though - she dipped hers in applesauce to cool it down a bit. The sauce is SO good that I'm going to try it on steak tips the next time.
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Amish Breakfast Casserole

Reviewed: Nov. 19, 2009
OMG, this was absolutely fantastic! I made it exactly as written (with low-sodium bacon) and baked it, but did not eat it until the next day. Delish! Even microwaved three days later, it was still phenomenal! The only thing I'll do different next time is use a little bit smaller "medium" onion - I used a pretty big one the first time. And, make sure the potatoes are completely thawed, I think the middle of mine were still a tad frozen. I can't wait to make it again!
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