sue kubecka Recipe Reviews (Pg. 1) - Allrecipes.com (15250211)

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Chicken Marsala

Reviewed: Aug. 5, 2013
yes, I've made it several times; however, 1 time I didn't have chicken but pork tenderloin; made it exactly the same, and my husband hasn't stopped talking about it. The pork made the dish a little richer and more flavorful. I added onions as I simply cannot cook without them, but do not recommend using garlic as I found in one recipe. And didn't add sherry; didn't have it; used marsala completely. I will always use chicken, but will continue to use pork. MMMMMMM!
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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Nov. 23, 2012
Liked very much & got raves; however, I always substitute brown sugar instead of white & use cane syrup when I can. Also found the recipe needed a little more baking powder; and as pecans are plentiful here in Texas, used them. They gave a better flavor to the cinnamon + nutmeg that I used. Definitely will do again.
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Penne and Vodka Sauce

Reviewed: Nov. 3, 2012
Yes, but changes; being a Texan in a very small coastal area, pancetta was not available; HOWEVER pork tasso from LA was. Gave the sauce an interesting spiced taste; add the vodka & it was great. Sorry, even if I could find pancetta, I think I'd still use the tasso. Also added fresh mushes too plus green onions (white & green) & garlic & onions for sauteeing- those are necessities in my dishes!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 17, 2012
Why use a tenderloin when a pork boston butt is available & much cheaper? This cut of meat takes very well to slow cooking & adding wine plus stock makes it even better. Serve either w/a good zinfandel or an excellent beer such as Abita from LA or Red Stripe from Jamaica. Pop in some sweet potatoes while cooking & you really have a meal!
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