Pineygirl12 Profile - Allrecipes.com (14923536)

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Pineygirl12


Pineygirl12
 
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Member Since: Aug. 2012
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Recipe Reviews 8 reviews
Italian Sausage Soup
This is an extremely delicious and easy soup - one you can make on a weeknight! I always make a new recipe exactly as written the first time, as a baseline. I don't play with it until I've seen what the original is like. My only difference with this recipe is that I doubled the ingredients so I could freeze it (I read that it freezes well). I doubled everything, but thought it needed a third can (instead of two) of Italian recipe stewed tomatoes, and that made all the difference. Next time I'm going to try Rotel to see what happens. I also think this soup benefits greatly from a longer cooking time if you can do it, because the flavors got more depth after 45 minutes uncovered. Just don't add the spinach until the last five minutes, because that must "cook" in the already hot soup with the lid on. I will be making this recipe again and again for sure!!!

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Reviewed On: Dec. 21, 2014
Cajun Chicken Pasta
I prefer intense, complex flavors and this has become one of my go-to recipes! I was completely surprised that the kids (pre-teens) love it as well. I make it exactly as the recipe states, although sometimes I let the chicken marinate in the Cajun seasoning for a few hours if I have time. I love the balance of flavors as well as their intensity - this is a great recipe for every night or for company!

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Reviewed On: Nov. 11, 2014
Pork Tenderloin Diane
This is definitely a keeper! I usually laugh at people who review a recipe, then admit they changed everything. I changed VERY LITTLE and believe that this will make the recipe even easier -- and fast enough for a weeknight. First, I cut the tenderloin in half instead of into several slices, rubbed it with lots of lemon pepper and set it aside in the refrigerator for a couple of hours (probably not totally necessary). I browned the halves well in an ovenproof sauté pan, then put the pan in a 375 degree oven for about 45 minutes. I learned this cooking method a while ago, and it keeps the tenderloin nice and moist no matter which rubs or flavorings you use. It is a MUST to triple the sauce (lemon juice, Worcestershire and mustard)!!! I added 1 cup of chicken broth as others suggested, cooked it down, then swirled in 1TB of butter off heat at the end. That definitely cut the tartness and made a very complex, rich and delicious sauce - enough for the whole tenderloin! The sauce ingredients do look weird, but they work very, very well together. Even our finicky son loved it and wants it to go in the family cookbook, which it will! I had all I could do to resist seconds!!!! The mustard is the wild card, and if you triple it, it will become more prominent - something you may adjust up or down according to your preferences. I used about 2-1/2 teaspoons instead of going all the way to three.

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Reviewed On: Mar. 5, 2014
 
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