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Famous Pork Chops

Reviewed: Jan. 28, 2011
An easier way to do these and get crispy crust is to put several tbs. of cooking oil on foil lined pan and spread around. Place chops on this and spray chops very lightly w/olive oil. Bake at 375. After 20 minutes, turn the chops. Cook another 20 min. Will be crispy and moist.
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40 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Nov. 10, 2013
Corrine's recipe makes this really special - much better than written. I don't understand why some people get so upset when a reviewer makes suggestions. This is why I read the reviews. I love to read how others make the recipes even better.
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1 user found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Apr. 11, 2012
Great recipe, BUT do not brush glaze you put over raw fish on the cooked fish unless you've boiled it for at least 2 minutes.
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2 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: Apr. 5, 2012
I agree w/the others who enjoy reading how people tweak the recipes. This is my favorite part and I always read the reviews before trying it. I can't have dairy, so I substituted soy, mozzarella cheese. Great recipe - thanks.
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2 users found this review helpful

Crab Imperial II

Reviewed: Jan. 10, 2012
Don't understand why people get upset when people make suggestions and changes to recipes. This is what I enjoy the most. Great recipe - esp. using other's suggestions.
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3 users found this review helpful

Chicken Marsala

Reviewed: Sep. 10, 2011
Best to saute mushrooms first, then add.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 13, 2011
I don't know why some reviewers are annoyed that others give their own suggestions and modifications for a recipe. This is the part I like the best - reading others suggestions for making it even better.
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7 users found this review helpful

Green Pea Salad

Reviewed: Apr. 29, 2014
I added finely chopped celery instead of water chestnuts and it was great.
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2 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 14, 2011
Great soup. Sometimes I brown some lean ground beef first and drain off all fat, then add to soup. I always use beef broth instead of chicken b/c it gives it more flavor. I also saute the cabbage with the onions and garlic first before adding broth and tomatoes and use 2 cans of diced tomatoes instead of 1. Also add sprinkle of Prudhomme's Vegetable Magic and onion powder. Delicious!
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6 users found this review helpful

Baked Split Chicken Breast

Reviewed: Feb. 3, 2014
I always marinate the chicken in terriaki sauce and olive oil w/crushed garlic for about an hour. Then add whatever spices I feel like having. Very good recipe. I prefer the skin on/bone-in chicken. More flavorful.
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2 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jan. 22, 2011
Don't recommend putting corn in a plastic baggie as one reviewer said - not safe to use plastic in a microwave, no matter what it says. Just as easy to wrap in wet paper towel and microwave 1 ear for 2-3 minutes. No need to turn if your microwave has a self-turning plate. Delicious!
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5 users found this review helpful

Mayo Parmesan Chicken with Rice

Reviewed: Jul. 2, 2014
I'm not a rice lover, so just did the chicken and served it w/Knorr's pasta. Duke's mayo gives it a nice flavor and keeps it moist.
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1 user found this review helpful

Grilled Garlic Artichokes

Reviewed: Apr. 22, 2011
These sound wonderful. Unfortunately, I don't have a grill and wonder if they would be as good with a grill pan?
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4 users found this review helpful

Baked Acorn Squash

Reviewed: Mar. 2, 2013
In the hole of the squash I scooped out, I put (real) butter and sprinkle w/cinnamon and nutmeg. I bake it at 350, covered, cut side up. After 30 min, turn it over and let it cook in the juices and baste occasionally. Absolutely delicious!
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1 user found this review helpful

Savory Herb-Crusted Chicken Pot Pie

Reviewed: Jan. 11, 2012
Soooo excited to find a recipe for chicken pot pie that doesn't use any dairy (can't have). I have missed being able to eat chicken pot pie for years! Thanks so much! PS: I saute mushrooms and onions, then add frozen vegetables and cook briefly w/the herbs and then add the chicken.
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17 users found this review helpful

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Reviewed: Sep. 4, 2011
Don't have a grill, so used a G. Foreman grill. (Wish more recipes would offer this as an alternative). Mixed fresh, crushed garlic w/olive oil, salt and pepper and brushed onions and jarred, roasted peppers and then grilled them. Did the same w/the mushroom. Love garlic, so added more to the mayo. Guldens mustard on the mushroom side; garlic mayo on the lettuce/tomato side. Delicious!!
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16 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Jan. 24, 2011
I make t. burgers and freeze them - individually wrapped in p. wrap. Lots of onions keep them moist and I add minced garlic instead of g. powder plus Montreal Seasoning. I punch a small hole in the center before freezing so they will cook evenly without burger bulge.
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5 users found this review helpful

The Most Easy and Delish Meatloaf EVER!

Reviewed: Sep. 10, 2013
I always add 1/2 c. tomato sauce to the meat mixture and only 1/4 cup of milk. Adjust amounts for desired consistency. Also, a crushed clove of garlic. For the sauce poured over the meatloaf, try using apple cider vinegar (1/4 c.), 3 tbs. brown sugar, 1/4 c. tomato sauce and a little milk. It should be slightly sweet and tomato-ery. Simmer till mixed, then pour over meatloaf, saving enough to pour over meatloaf when it is served.
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0 users found this review helpful

Chicken Scallopini

Reviewed: Feb. 1, 2011
I had no idea what "chicken flavored demi-glace" was and couldn't find it at a large grocery store, so used chicken stock. As mentioned before, olive oil is much better than butter and more appropriate for this recipe. Loved the capers, but cut back on the lemon juice. Good recipe, thanks.
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2 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jul. 17, 2011
I find it amusing that some people get so upset when reviewers change or add to the recipe. This is what I enjoy the most - hearing how others tweek the recipe. I've fixed these before and they were so soupy. Now that I've read others remarks, I know why and how to correct it. So, please, all you others, keep on making suggestions and telling how you make a recipe better!
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114 users found this review helpful

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