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Devils on Horseback

Reviewed: Nov. 27, 2014
I love these just stuffed with pistachios, wrapped in bacon- no sugar or spices. Simple and delish!
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German Rouladen

Reviewed: Sep. 18, 2013
This was taught to me by a German immigrant friend. Every person seems to have their own twists but the basics are the same. I will agree that pan drippings are essential! Sear the meat well then roast. I sautéed added onion and bacon in the pan first, remove then add the rolls. No need for boiling them if you toss your oven worthy pan in the oven. The mustard and pickles make the meat super tender. The pan-dripping gravy is the best! And military ladies your commissary butcher already knows how to cut flank for roulade if unlike my local comm it's not already packaged that way. I also use string vs toothpicks- much easier to remove after cooking. A flour based roux from the pan is best. My husband and son go berserk for this dish!
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2 users found this review helpful

Marinated Baked Pork Chops

Reviewed: May 23, 2012
4 because nothing in life is perfect but this is a great, easy, yummy sauce. I marinated it beforehand in a Foodsaver bag for cooking the next day. To keep the sugar down, I used the Splenda type of Brown Sugar. The lemon juice is a great tenderizer. Like others I'll try this on chicken and probably a pork roast, too. Thanks for a great combo!
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Flavorful Flounder

Reviewed: Mar. 6, 2012
I didn't follow the instructions to the letter (who does?!) but followed the basic recipe (less the butter- theres already enough oil in the mayo) with the addition of a little bit of mustard for some zip, and I used freeze-dried chives as that was what I had on hand. My 9 yr old boy who is just "ok" with fish INHALED this along with my husband. I liked it ok, my daughter who hates fish unless it's in the form of a stick did not enjoy it which did not surprise me, but I keep hoping for that one magic recipe that will have her saying "oh Mommy I love this fish!". This wasn't it, but it was tasty and easy. I agree with others that baked it on a higher temperature and cranked my fairly thin filets up to 425 in the oven. Perfect.
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Oregon Salmon Patties

Reviewed: Jan. 5, 2012
Yum! I used corn flake crumbs (what I had on hand) and since I found this a bit bland added some Tarragon. It made 8 patties and my husband ate FIVE!!
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3 users found this review helpful

Maple Apple Chicken Burgers

Reviewed: Dec. 18, 2011
I love coming across a recipe that is easy to make, healthy and that my kids and husband rave about. When cooking (I cooked in an electric non-stick skillet- no oil to worry about) this recipe we had the pool man here closing the pool and he asked "what's that SMELL?" - I made him a burger too :) I also used a random apple that I had on hand and used egg beaters. They were tender, delicious, quick to cook. You may want to double this if you're feeding more than four- they go fast! Update- I've made this now with just about every kind of apple. I've made it with and without onions. Last time I grated a carrot and finely chopped celery in with the apple. I have used panko crumbs, Italian style crumbs and once in a pinch, stuffing (oh yum). I haven't been able to screw it up no matter how I try- oh and I use honey dijon not regular because that's what's here. The real secret is the apple and maple. The apple keeps everything tender so don't worry if you don't have an onion, use powder.
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Slow Cooker Pineapple Pork Roast

Reviewed: Oct. 20, 2011
Folks- really? Why review a recipe you didn't actually make according to the ingredients and directions provided - and decided to just make up your own recipe? Jeesh. However - I agree this is a good "starter"- something you can tweak to make your own. But if you're adding ten different ingredients, it's not Slow Cooker Pineapple Pork Roast, it's Your Teriyaki Onion Ginger Peppered Pineapple Pork Roast!!!!
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174 users found this review helpful

Maple Baked Pork Loin Roast

Reviewed: Jul. 16, 2011
I used this on a pork shoulder. Fabulous. Did make an addition- added a dash of ginger to the salt/pepper/flour dredge as it goes so nicely with the maple/ketchup base. I added NO water to the sauce, used a bit less of the sauce since the meat loses a lot of it's own moisture anyway. At the end I made more gravy by adding the water with a bit of cornstarch. Very tasty, happy kids and husband. I'll definitely make this a LOT- easy to prep, easy to cook, can be prepped in the am and set on a timer so it's ready at the end of the work day, and really great for a bigger crowd. Thanks for sharing!
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5 users found this review helpful

Mint Juleps

Reviewed: Jun. 11, 2011
First a recommendation- I only serve my juleps with Woodford Reserve. I came across it at a bourbon tasting and fell in love, and since then have seen it umpteen times used in varying recipes in Southern Living mag. It's VERY smooth. I have my own style of preparing this. I pack around 1 cup of fresh mint leaves in to a clean glass jar and bruise the leaves by smushing them up against the sides of the jar with a wooden spoon. After the sugar syrup is cooked I pour it in to the jar, smuch some more but not hard enough to create too many bits of leaf debris, close the lid, cool on the counter then chill in the fridge overnight (in a pinch I've given it an ice bath!). When chilled I drain the mixture through cheesecloth, remove the leaves and either pour it back in to the glass jar or in to a condiment style squeeze bottle. I get tremendous reviews making it this way and serving it with the Woodford and even non-bourbon drinkers enjoy it. Lastly- TRY MAKING THIS WITH BASIL instead of mint! I saw a recipe for it in SL and my f=husband and friends practically BEG me for it all year long! I use fresh basil straight from the garden and otherwise make it the exact same way. It's not as sweet and is incredibly refreshing! I've also recently had a Lemongrass julep (same deal, just use lemongrass instead of basil or mint) and a mint-ginger julep. The ginger gave a nice kick.
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29 users found this review helpful

Crescent-Wrapped Brie

Reviewed: Dec. 16, 2010
I top with a mix I make myself of good French brandy, nuts (almonds, pecans, or wlanuts, whatever you like) and chopped figs. I just toss a chunky, not too thin layer on top. It's messy, gorgeous, and yummy!!
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Swedish Sweet Soup

Reviewed: Dec. 2, 2010
Fruit soup- the name alone puts people off, but it is SO good (I have converted everyone who enters my home around the holidays to eating fruit soup and loving it!), and makes the house smell wonderful! It's ok this way, but my grandmother off-the-boat-Swedish made this every winter with a few more ingredients. We use only cinnamon sticks (2-3 in a large crock pot or dutch oven). Use currants instead of raisins and reduce to 1 c. I use 1 whole package of dried apricots (best you can get), 2 granny smith apples (or other firm, tart apple) pared, cored and sliced thick, one small orange or tangerine seeded, sliced (peel-on) instead of the lemon juice. I cook this to a slow boil on the stove and transfer to a large crockpot on low and cook it until I feel like turning it off! We serve with a dollop of whipped cream on top in a large mug or bowl. It's also EXCELLENT as a "glug"- throw in some vodka, some port, some rum- whatever you fancy. It is great hot (especially with company over- the entire HOUSE smells wonderful!) but it's also great cold (the tapioca makes it gel up- it's thick when cool) on it's own, or served over oatmeal for breakfast. I like to serve it with shortbread cookies on the side. With the pitted prunes it's not the prettiest soup to serve- it's rather brownish and chunky, but if you can get past the look to the taste, you'll be hooked. Plus, it's good for you!!
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Grandmother's Buttermilk Cornbread

Reviewed: Aug. 5, 2010
I made this the first time to go alongside some chili I made for the schools' chili cook off. The chili was a big hit but the cornbread went even faster (and I did earn a trophy for the chili!). My youngest who isn't a bread-head like the rest of us and turns her nose up at "regular" (southern buttery drier) cornbread will DEVOUR this recipe. I've gotten so I make a double batch, bake em both in 9x13 pans, serve one, cut the second in to large cubes and freese it- some I serrve later, some I use for stuffings, crumbs, etc. It is easy, mildly sweet, very moist. Oh, please, just use the buttermilk... it's what keeps it so moist and delicious and buttermilk is not as fatty as people presume. It's worth it (and hey, you're already clogging your arteries with 1/2 cup of butter, right?!). Wish everything I made was so easy/yummy!!
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