Amy C Recipe Reviews (Pg. 1) - (15294364)

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Amy C




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Cranberry and Apple Stuffed Pork Chops

Reviewed: Jan. 2, 2014
Pork tenderloin in crockpot variation: I used 2-1/2 lb tenderloin, 2 large Gala apples, 1 can vegetable stock, and a can of whole berry cranberry sauce (no dried cranberries on hand). I followed Step 1 with the oil, onions and apples and then put it in the crockpot. I made 3 cuts into the top of the tenderloin, seasoned and seared as in Step 3, then put it in the crockpot and added a can of vegetable stock. Covered and cooked on high for 2 hours. I stirred up the cranberry sauce to break it up a bit, then spooned it on the top of the pork, covered and cooked for another 30 minutes. It turned out fantastic! My kids (2&5) LOVED it and my husband (who thinks the only reason pigs exist is for bacon) enjoyed it as well. The little piece that was leftover for lunch today was even tastier! The only change I would make is to hold off adding the apples until maybe an hour into cooking; sauteing them with the onions made them way too soft when served hot, but they had a nice texture with the leftovers. I even diced them a bit larger so they wouldn't turn to mush (which they didn't, but they disintegrated when I bit into them). Easy recipe and I'm glad that I could convert it to a tenderloin in the crockpot!
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Tasty Spinach Treats

Reviewed: Feb. 1, 2013
I tweaked this recipe a bit based on the other reviews and what I had on hand. I added a half of a pound of pork sausage (I needed a heartier appetizer) and then cooked the onion in the pan afterwards, so I omitted the butter. I used only about 1/3 of a cup of mayo and subbed the rest with whipped cream cheese and about 1/4-1/3 cup of milk (to make it a bit more moist). I used shredded colby jack because that's what I had; I also omitted the nutmeg, but added in dried parsley and garlic salt. I used the Grands as well and found that 1/2 puffed up pretty big, so I had to bake them about 15 minutes total. I also brushed them with melted butter before filling the cups (like suggested in another review) and it definitely finished them off well. They were pretty tasty, but I think I'll only add half of the spinach next time. I had alot of filling left and the sausage got lost in all of that spinach. Good base recipe though to add whatever you'd like. Crumbled bacon would also go really well in these cups.
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Herbed Beef Tenderloin

Reviewed: Feb. 17, 2012
Fantastic! I used smaller individual pieces (3 at just bigger than 1/4 lb each) and they worked just as well. They only needed about 20 minutes to get to 135, then sat for 10 to get to 155. My hubby couldn't believe how tasty they were without going on the grill!
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Almond Strawberry Salad

Reviewed: Feb. 17, 2012
Amazing salad! I was looking for something new and this is definitely it. I couldn't find honey-roasted almonds like most others, but found Candied Walnuts by Diamond (must be new)...I figured I could use the walnuts if I substituted thinly sliced apples for the strawberries as well. The only thing I would add for either is a very thinly sliced piece of onion...not much, just for a bite.
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Savory Apple Pork Chops

Reviewed: Feb. 16, 2012
Great pork recipe for non-pork lovers! The apples actually provided a side dish, as I chopped a Red Delicious and an Empire into larger pieces...that let them retain their density and the sauce provided great flavoring. I used boneless pork chops and laid them on the chopped onion bed; they were the juiciest chops I've ever had! As for the apples, I combined a little more ketchup (maybe 1/2 -3/4 cup), added the brown sugar, and about a tablespoon of mustard for bite (any extra can be used for dipping, as my 3 year old loves dipping everything in something!) I tossed the apples in, coated them, then put them on top of the chops, covered the dish in foil and baked for 45 minutes. The non-pork person in my family is now requesting I add this to the rotation!
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