Paula Glidden Recipe Reviews (Pg. 1) - Allrecipes.com (15233191)

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Simple Savory Pork Roast

Reviewed: Apr. 16, 2014
The flavors in the bottom of the pan were good; the meat was dry and tough, not 'melt in your mouth'.
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Buffalo Chicken Wing Sauce

Reviewed: May 13, 2014
Very good sauce. Reminds me of a sauce at Buffalo Wild Wings, spicy garlic, I think. I only used 1 teaspoon of vinegar and it was plenty.
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Homemade Sloppy Joes

Reviewed: Apr. 28, 2014
I wonder why in the world would you add water to a recipe like this. Beef stock, chicken stock, even leftover vegetable cooking water. I always have to alter recipes anyway to fit my low carb (diabetic) diet so blandness is not in my repertoire. I usually add twice as much seasoning (garlic, worcestershire, mustard, etc.) as I did here. I also used half homemade sausage for the meat.
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Crustless Cranberry Pie

Reviewed: Jan. 24, 2014
Like the recipe, but altered it to go low-carb. Half cup of almond flour and half cup of flax meal. Sweetner was erythritol brown (like brown sugar). I added an egg to help with the heaviness of the flour substitutes. I didn't have almond extract so I used tangerine (how's that for a substitution!). Turned out great.
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Best Peanut Butter Cookies Ever

Reviewed: Jan. 15, 2014
I did not care for this recipe. Had to add gluten free flour and some water just to get them to hold together, then cook them five minutes longer.
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Bacon Ranch Chicken Skewers

Reviewed: Nov. 13, 2013
You MUST precook the bacon, a bit, and render some of the fat, just to make it soft. You'll have raw bacon otherwise. Seasoning's pretty good, otherwise.
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Quick Chicken Piccata

Reviewed: Nov. 2, 2013
Hubs and I loved this dish. I've made it with other recipes and like this one best. I only changed water into chicken stock (never add water to a savory dish). Maybe this could help those who thought it was too much lemon.
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Best Baked Chicken

Reviewed: Apr. 17, 2012
I would definitely make this again, though I changed the breadcrumbs for pork rind crumbs-diabetic. I would bake it on a rack so the bottom gets crispy.
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