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Black Bean Burgers

Reviewed: Feb. 12, 2013
Although these weren't bad, I didn't care for the texture of the patty. I used Gouda chesse per the instructions, but it got lost somewhere between the texture and spices. Next time I use beans to replace a protein I will make bean and cheese quesdilla's. Less prep time and less dishes.
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Baked Pork Chops I

Reviewed: Dec. 15, 2012
After reading thru the list of ingredients I could see that additional spices were needed. I seasoned my chops with paprika, crushed rosemary leaves, minced garlic and course ground pepper. I wan't quite sure about the breading process but in all fairness to the author and in order to review this recipe, I breaded my chops. As other reviewers said 5 minutes of browning is too much. It smelled great but my breading started to burn after 2 minutes. I think it would be better to brown the chops in a very hot oven (425 to 450 degrees) for 15 to 20 minutes then reduce oven temp to 350 degress and finish baking them for about 30 minutes. Too much mushroom sauce. I would drizzle sauce ontop of chops after baking time. This recipe is not so quick and easy. Too many steps that led to ALOT of dishes. With that said, I will go clean my kichen now.
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Beef, Burgundy Style

Reviewed: Jun. 14, 2009
The flavor and aroma was okay. The meat was tender but dry. I was expecting the sauce to have some clarity, not murkey in color. At that rate, I could have just used Cream of Mushroom soup and maybe a few add in's for the same look. I made my own demi glace (Beef Stock & Cornstarch)and used dry herbs in place of fresh and omitted the Sherry. Other then that I followed the recipe. This recipe did't present as well as pictured.
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