Karen750 Recipe Reviews (Pg. 1) - Allrecipes.com (16891020)

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Bourbon Apple Cider and Honey Glazed Pork Chops

Reviewed: Feb. 25, 2013
I MADE THIS LAST NIGHT FOR HUBBY AND OLDER DAUGHTER. THEY WERE AMAZING!!! BEST PORK LOIN CHOPS WE HAVE EVER HAD. OURS WERE 1 1/2 TO 2 INCHES THICK, SO I BRINED THEM IN WATER, BROWN SUGAR, SALT, A FRESH THYME, ROSEMARY AND SAGE SPRIG FOR 4 HOURS BEFORE COOKING.I DID SAUTE A HALF CHOPPED ONION AND 2 FRESH GARLIC CLOVES SLICED PRIOR TO ADDING THE OTHER GLAZE INGREDIENTS, BUT THAT WAS THE ONLY CHANGE I MADE. ALSO, ONLY HAD ABOUT 2 TABLESPOONS OF WHISKEY (MAKERS MARK) BUT THE GLAZE REDUCED TO AN AMAZING SAUCE WITH THE PERFECT CONSISTENCY. I BROWNED, THEN BASTED THE CHOPS FOLLOWED BY 20 MINUTES IN THE OVEN; THEN CONTINUALLY BASTED THEM. THANK YOU SO MUCH!!!
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Baked Penne with Italian Sausage

Reviewed: Feb. 22, 2013
Delicious! This is a wonderful recipe. For those that like additional flavors or ingredients, I have added chopped red bell pepper, 1 cup of sliced mushrooms, 3 cloves of garlic, minced, and instead of the mozzarella, I add a bechamel with parmessan added at the end. I do not use the tomato sauce or paste but use Classico Tomato Basil Pasta Sauce and San Marzano Tomatoes (I know, they are expensive) and a pinch of sugar. You can sprinkle additional cheese on top if you like, then bake as written. I make it especially for my 15 yr-old grandson. He loves it.
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Italian Baked Cannelloni

Reviewed: Feb. 22, 2013
Great recipe! I changed it a bit to suit our taste, however, but used this recipe as a base. I browned ground sirloin & lean Venison Sausage (similar to Italian Saus), garlic, onion,parsley, fresh basil and oregano, 1/4 inch dice of celery, carrot & 1/3 c. sliced mushrooms). Cooled a bit then pulsed in food processor till fine-ground; added 1/2 cup Ricotta to hold together, then refrigerated for 30 min after putting in a large zip-lock bag. Snipped off the end and filled the cooked cannelloni tubes. Topped with a similar sauce (Classico + San Marzano Tom, onion garlic & fresh herbs, red wine) then topped with the Bechamel with added Parm & Fontina at the end. It was truly amazing, but a little labor-intensive haha Who cares, if it's worth it! Thank you for sharing a great recipe. CHEERS !
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Pepperoncini Beef

Reviewed: Oct. 5, 2010
I have made a similar version of this recipe using Chuck Roast, Beef Broth, sliced onions, 1 pkg. of Good Seasons Dry Italian Dressing and 1 can of beer (any kind). Throw in the oven for 3 hours, remove and clean out the fat, return to oven for another hour. Remove, shred, and serve on buns with desired garnishes. Fabulous with horseraddish sauce. Thanks for sharing!
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