Tina Recipe Reviews (Pg. 1) - Allrecipes.com (16715745)

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Easy Chicken Cutlets with Apples

Reviewed: Oct. 22, 2013
The flavor is good enough but the chicken would have been much better IF it had been salted immediately before cooking (the salt makes the juices run out of the meat). As soon as these leaf thin meat slices have been cooked in butter, they are ready and any cooking after that only serves to make them tough and dry. Keep warm for as short a time as possible while the pan is deglazed with the sherry etc. I also find the dish too sweet, omit the white sugar.
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3 users found this review helpful

Chili I

Reviewed: Sep. 19, 2012
This is first class. The only alteration I would make is using a little less beer and a little less garlic. It is otherwise superb.
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1 user found this review helpful

Pork Chops with Tomatoes and String Beans

Reviewed: Sep. 3, 2012
I did not care for this recipe. The beans were overly salty and the pork chops were tough. If I ever were to make this again (and I might as I have all of the other ingredients in the garden this month), I would use far higher oven temperature and cook the dish for a much shorter time. That might work but I am not sure as the flavors then will have too little time to blend.
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0 users found this review helpful


Reviewed: Jun. 9, 2012
This is fabulous! Thought it looked yucky at first with all that onion, garlic and salt but the proportions are just right. The world's best guacamole.
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4 users found this review helpful

Pan-Fried Mushrooms with Ricotta Cheese

Reviewed: Jun. 8, 2012
This is good; could use a little salt/pepper and a good sprinkling of parsley.
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5 users found this review helpful

Best Baked Chicken

Reviewed: Apr. 17, 2012
I liked it very much and to me this is not too salty; after all you just dip the chicken in the salty mixture. It could be that those who have rated this negatively have used a stuffing containing too much salt...
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5 users found this review helpful

Penne Pasta with Veggies

Reviewed: Mar. 27, 2012
Tasty recipe, although I cannot see any need for baking it in the end. Would not the result be the same if tossed around at the end of stove top cooking? I also fail to see the need for all that butter; it would most definitely give a more authentic Italian feel with only olive oil, albeit some more than just the 2 tablespoons.
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7 users found this review helpful

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