Katherine Recipe Reviews (Pg. 1) - Allrecipes.com (15689014)

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Crispy Pork Cutlets

Reviewed: Aug. 17, 2012
I followed the video and instructions except I did not use pork tenderloin but boneless pork loins. I found the pork to be tender and juicy but I ended up really cooking the crust almost black while part of the pork was still pink inside. It might have been the cast iron skillet I used...I am new to using cast iron. I liked the gravy. It cooked up just like you demonstrated. However, even with the cayenne and jalapenos..I wished it had more spice....dinner was enjoyed by all when I finally cooked the pork thoroughly. Good recipe.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 30, 2013
I made this for home and it was so easy. I read Bethany's review and did it in one bowl. I baked it as muffins and it took 20 min. It turned out perfect and got rave reviews from my taste testers. I used this same recipe the next morning to make 4 doz for a potluck. I got rave reviews about how moist and flavorful the cornbread was. I followed ingredients to the tee. Everything came out perfect. I made so much I memorized the recipe. It was just that simple!!
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Rustic Autumn Fruit Tart

Reviewed: Nov. 5, 2013
Did the crust in a food processor. It did not hold as the recipe indicated that it would. I used the recipe amount of cream cheese and butter..the dough was crumbly. I never worked with a crust made with cream cheese...when I dumped it out on the counter, it seemed powdery like all the flour did not incorporate...I kneaded the dough quite a bit to get it to stick together and it felt very stiff..I refrigerated dough for 1/2 hour. Slightly difficult to roll out but it lifted well and I fit it into a 9 and 1/2 tart pan. I used 2 MacIntosh apples and 2 Anjou pears..made the filling and let it sit in juice and drained per suggestions from other recipes. I also doubled the amount of corn starch based on other remarks about the filling being too runny. I saw some other reviewers had added additional corn starch also...the flavors of the filling were awesome. I did not have the any apricot jelly so I heated up some mango jelly and it worked just fine. I cut the apples and pear thinly and took my time and made a nice patterned filling. I overfilled the crust by about 1/2 inch higher..Glad I did..as it cooled, it seemed to settle and I found the finished product was now level with the crust. Everyone loved the dessert. It wasn't too sweet and the cardamon added a nice flavor. I was worried that it would be runny because I could see the level of juice rising in the tart as it cooled. The crust turned out great and flaky. Wasn't runny at all..great dessert..difficult crust
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Salisbury Steak

Reviewed: Jan. 30, 2014
I made this recipe almost as stated. I did read most of the reviews and added a few things. I added finely chopped onions to my beef mixture along with 2 cloves minced garlic. I made a larger portion so I include a can of golden mushroom soup. I did add an extra TBSP of flour. Everything turned out great! And the leftovers just kept tasting better. I found that the gravy was too watery and I did have to thicken it with a cornstarch slurry. This really was such a great recipe. The mixture of the French Onion soup and and Golden Mushroom really made a nice gravy when thickened. I served it with egg noodles and green beans. My first time making Salisbury steaks and everyone loved it...thanks for the recipe. A real keeper and thanks for the reviews from fellow cooks on how to tweak it.
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