Kris in FL Recipe Reviews (Pg. 1) - Allrecipes.com (180345013)

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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Mar. 27, 2015
This was pretty good. I used a frozen tenderloin but let it thaw just enough to get it out of the packaging, then browned it on all sides (what a mess it made of my stove top). I doubled the sauce and put the frozen tenderloin on Low for 6 hours and it was definitely done. Couldn't slice it because it wanted to shred. The sauce was good too.
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Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: Mar. 17, 2015
This really works! I first discovered it on YouTube a few years ago. Check this out ... https://www.youtube.com/watch?v=RzYtMeIFH8o. Don't give your ears of corn time to cool or it'll be harder for the ears to "drop" out of the silks and shucks. I never cook fresh corn any other way now.
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Broiled Lobster Tails

Reviewed: Feb. 14, 2015
This was very good. I moved my first shelf to about 5 1/2" below the broiler and broiled my lobster tails for about 1 1/2 minutes per ounce. Turned out great, not rubbery, even though they were previously frozen.
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Photo by Kris in FL

Crispy Honey Sriracha Chicken Wings

Reviewed: Feb. 1, 2015
I'm delighted to be the first to review this recipe on this site! I'm commenting only on the baking method. I saw Chef John's video on 1/30/15 and was a little leery, but Chef John's never let me down before. I tried it on Super Bowl Sunday 2015 and it was amazing! So help me, you will not believe the wings have NOT been deep fried no matter what sauce you use. The outside is crispy and the inside is perfectly tender. You must try these, you will not be sorry. One thing though, be sure your baking powder has no aluminum in it or you'll get an aluminum taste. I used Frank's Wing Sauce and butter not the glaze in Chef John's recipe. Delicious, delicious and quite easy! Thank again, Chef John.
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Taco Salad II

Reviewed: Jan. 29, 2015
What is this Western dressing every one's talking about. Is it sold in stores? Who's it made by?
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French Bread Rolls to Die For

Reviewed: Jan. 17, 2015
I am not new to bread making but this is the easiest dough I've ever worked with, it almost rolls itself into balls. I used the bread machine and the 1 tbsp. of yeast had it rising almost out of the machine by the time it was finished with the dough cycle. I only used 3 1/2 cups of bread flour and divided it into 8 rolls. The rolls are delicious!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 10, 2015
After all the talk about using a cheaper cut of meat than a tenderloin, I bought a 2# boneless Boston butt for this recipe, but had to trim alot of fat from it. I used the low sodium homemade "Dry Onion Soup Mix" from this site, low sodium soy sauce and Merlot. I used the cup of water this time, but I don't think it needs that much liquid. I'll try it with little or no water next time. I cooked it on Low for 4 hours and it was exactly 145 degrees, perfect! I thickened the juice with cornstarch and a little water to make gravy for the meat. My SO is sick and really didn't like all the garlic but I loved it and didn't really detect a strong garlic taste. Great recipe, thanks, chowsito, for submitting.
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Smoked Sausage White Bean Chili

Reviewed: Jan. 9, 2015
This was pretty good and mild, can't really call it chili. Next time I'm definitely adding onions and garlic, maybe some oregano. It just needs more spices. I did use turkey smoked sausage though so that might have added to the mildness.
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Scrumptious Salmon Cakes

Reviewed: Nov. 21, 2014
A little spicy but very good. I halved the recipe because I'm the only one in the house that will eat salmon and I love it. Needed some tartar sauce to tame the spiciness. I'll be reducing the black pepper and Old Bay next time because I like my salmon patties a little milder. Nice recipe though and will most likely make again. Thanks Judiebug!
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Homemade Chicken Gravy

Reviewed: Nov. 9, 2014
The addition of cream, half & half or milk is not necessary in this recipe. It will probably remind you more of chicken without the dairy. I wouldn't bother adding it and I think Chef John didn't really mean it was necessary if you watched the video.
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High Temperature Eye-of-Round Roast

Reviewed: Nov. 4, 2014
I have a gas oven and it took some watching over @ 170F off and on. I used a remote thermometer and I'd turn the oven on and off according to the temperature. But it turned out wonderful. My boyfriend is still raving about the leftovers. I'm so happy!! I think SBelle probably overcooked her roast.
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Mushroom Pork Chops

Reviewed: Oct. 26, 2014
I made this tonight and it was easy, but pork chops were dry. I baked after browning, but the chops were only about 1/2 inch thick so they probably didn't need an hour. I served over rice and the gravy was very nice. I'll make again but with thicker chops or for less baking time.
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Tuna Egg Sandwich

Reviewed: Oct. 24, 2014
I'd forgotten about mixing hard boiled eggs and tuna to make a great salad or sandwich filling. Thanks for the reminder.
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Boiled Potatoes with Chives

Reviewed: Oct. 12, 2014
Chives is good on this, and so is parsley. I find Rosemary a little strong, but I really like Thyme.
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Mushroom Slow Cooker Roast Beef

Reviewed: Sep. 30, 2014
This roast was delicious despite the fact that I chose a bitter beer (Guinness Draught). I didn't taste the bitterness until I tasted the sauce and it was an after taste. I hate bitter beers! My SO likes to trick me into tasting bitter beers just to see my "bitter beer face". Next time I make this, I'll use something I would drink. I should have known that because that's what they always say when cooking with wine. The beer did not ruin the roast and I used a cheapish 2 pound bottom round roast because there's only 2 of us. After about 10 hours, I couldn't slice it because it just wanted to shred. Tomorrow, I'll make cheese steak sandwiches with the leftovers. Thanks J for a great and oh so easy recipe.
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Louisiana Shrimp Creole II

Reviewed: Aug. 10, 2014
I can't believe I haven't rated this yet because I've been making it just as written for years now. My husband requested Shrimp Creole and this is the first recipe I hit on and we both love it. I don't think you need to change a thing. Great recipe and great leftovers.
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Healthier Baked Ziti I

Reviewed: Jul. 31, 2014
I was a little leery of the sour cream layer, but it was GOOD! I grated the carrot in the mini food processor and never knew it was there in the finished product. I halved the recipe and misjudged the casserole dish size so I didn't get the layers just right, but it had everything in it. DH hates casseroles but he actually said, "Is this new? I think I like it." Good recipe, you must try it.
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Slow Cooker Chicken and Dumplings

Reviewed: Jul. 23, 2014
The dumplings seem to be the hardest part of this recipe to master. I've used canned biscuits for dumplings many times myself, but I screwed this up because my slow cooker wasn't on High like I thought it was. Also, don't use the BIG biscuits (it's really too much) and DO NOT stir for nearly 2 hours or your dumplings will turn out doughy and a mess. You must have your slow cooker on High and bubbling when you put them in, push them down into the liquid, then don't touch them or they'll go mushy on you, for sure! I guess, alternately, you could dump the chicken mixture into another pot to cook the dumplings on the stovetop as the pot simmers. The chicken mixture is very good and worth the trouble with the biscuits (dumplings).
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Kristen's Parmesan Roasted Potatoes

Reviewed: Jul. 4, 2014
I made these to go with Baby Back Ribs and they were so easy. I cut the red potatoes in chunks and put everything into a plastic zip lock bag to coat them. Then I dumped it all in a baking dish which was sprayed and then some oil in the bottom. They baked at 400F. for about 40 minutes and they were delicious. Thanks, Kristen, for another great recipe.
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