ZEROKEY Profile - Allrecipes.com (1474779)

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ZEROKEY


ZEROKEY
 
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Member Since: Oct. 2003
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Recipe Reviews 10 reviews
Marinated Baked Pork Chops
Love it! To make things easier on myself I just put the whole amount of sauce on them from the beginning and flipped halfway through. Turns out great! I put some "sazon" all purpose seasoning on mine for a little more zing. Once you memorize this recipe it's really easy to just eyeball the ingredients and mix up however much marinade you want want. Tonight I'm trying lime juice instead of lemon juice, I'm sure it'll be great. Update: Lemon juice works great btw. I've made this a few times with chops and chicken breast. It's really versatile. If you're low on worcestershire sauce you can sub fish sauce. I wasn't low on worcestershire but I had some fish sauce sitting around that I'm trying to use up. They substitute very nicely, it won't give you the exact same flavor but one that's equally good. I've also added a few drops of sesame seed oil to the recipe sometimes, that compliments the ingredients well. Also I always make double the amount of this. If you want to make it more kid friendly, just use extra ketchup without cutting back on anything else. Kid's will never learn how to get accustomed to new flavors if they're never exposed to them, right?

1 user found this review helpful
Reviewed On: Jun. 8, 2011
Poor Man's Pepper Steak
My family has been making a version of this dish for decades. We've always made this recipe on the stove top in a dutch oven. Pretty much follow all the steps described in this recipe but instead of transfering to a casserole dish just keep the mean in the dutch oven and reduce heat to low and cook for an hour and a half.

3 users found this review helpful
Reviewed On: Nov. 13, 2010
Cream Cheese Cut-Outs II
Loved these recipes but I think I used more cream cheese than called for because I didn't have a good way to weight out 3 ounces from an 8 ounce tub, so I eyeballed it. I love these cookies! I didn't cut them out but instead did the first batch as balls, and balls they remained! So for the next batch I smashed them down into disc for a more traditional cookie shape. The texture on these is GREAT, but I don't have an electric mixer so I creamed the butter, cream cheese, and sugar with a fork. This left small pea sized dollops of cream cheese in the dough, making it look like biscuit dough. But I think that actually HELPED the texture, making the cookies flaky yet tender, like a biscuit. These cookies have a great taste that's not too sugary and sweet, much more appeasing to an adult palette.

4 users found this review helpful
Reviewed On: Apr. 1, 2010
 
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