Amber Recipe Reviews (Pg. 1) - Allrecipes.com (18163596)

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Cajun Pork Chops

Reviewed: Mar. 17, 2010
This is probably my favorite way that I've ever had prok chops. I added double of everything except flour and paprika because we like things extra spicy. I double dipped them in the flour mixture (flour, milk, flour) and allowed them to rest for about 30 minutes before cooking them. I cooked them in an iron skillet with only 1 TB of olive oil, but I did spray the pan liberally with Pam first so it would not soak up all of the oil. They cooked for about 6 minutes on each side for a 1/2 inch thick chop. Wonderful!
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Flat Iron Steak with Three Pepper Rub

Reviewed: Mar. 17, 2010
This is very falvorful and nice and spicy. I rubbed 3 thin cut top loin steaks with this about 8 hours before I cooked them. I cooked them in a hot cast iron skillet for about 4 minutes per side and they came out wonderful. The next night, I used the leftover rub to make chicken for quesadillas, again it was a wonderful dinner.
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Amazingly Easy Irish Soda Bread

Reviewed: Sep. 30, 2009
I made this tonight to serve with turkey and vegetable soup. It's a really great recipe! My whole family reallyenjoyed it. I only made a few minor changes: 1) I halved the recipe, but used a whole egg and a TB or two of extra flour 2)Honey instead of sugar 3) For the glaze I used one egg white beaten with 2 TB of melted margarine. I baked at 350 for about 28 minutes and coverd it with foil while it was cooling. PERFECT! Even better with a little honey drizzled on top.
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Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 29, 2009
I have to give this one 5 star as it is the best pork tenderloin I've ever eaten. I applied the rub in the morning and let the meat sit in th fridge all day long. We grilled it on the gas grill over medium heat for about 30 minutes. I followed the recipe, but I added black pepper and subbed New Mexico Chile powder instead of Chipotle. I also patted the rub onto the meat instead of shaking it to coat. We served it with mashed sweet potatoes and steamed veges. I cannot wait to try this rub on chicken breast or London Broil. Make sur you are using Chile powder (ground, dried chiles) instead of Chili Powder (seasoning for chili) because there is a HUGE difference ;-)
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Best Marinara Sauce Yet

Reviewed: Jul. 14, 2009
I doubled this recpe but made the following changes. I added 20 oz Turkey Italian Sausage and used 3 cloves of garlic. I also just used 1 chopped large onion and only 6 oz of Pinot Grigio. This is a great sauce! I am glad I doubled it because no I have some to freeze :-)
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: May 1, 2009
I made this recip to use as a dip for a calzone that I made. I made the following changes: 1) I used 1 clove of garlic grated with a microplane 2) I used 1 TB of Honey 3) I used italian seasoning in place of the individual herbs 4) I used 1/2 tsp of crushed red pepper and no ground red pepper This came out amazing! I will definetly use this from now on instead of the jarred pizza sauce. It's so easy to make and much cheaper than buying a jar that I never use up before tossing out. Thanks!
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Sweet, Sticky and Spicy Chicken

Reviewed: May 1, 2009
My husband and I really loved this. It thickened up just fine for me and I didn't need to coat the chicken in floour. I used a mixture of breast meat and thight meat. I used Sriracha hot sauce for the hot sauce.
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Mexican Rice II

Reviewed: Apr. 7, 2009
This is definetly my new rice recipe! I have made it with salsa in place of the tomato sauce when I was out of tomato sauce and it comes out great either way. I do add extra cumin, but that's just my preference. I think this would be nice with a little chopped cilantro tossed in after cooking, too. Also, ths freezes great and reheats well in a skillet sprayed with a little non-stick spray.
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Lemon Square Bars

Reviewed: Apr. 7, 2009
I made this exactly as written except for the addition of about 1/2 cup of Angel Flake coconut and about 1 tsp vanilla added to the lemon filling. This a very tart and super lemon-y bar and everybody in my family enjoyed it. The only change I would make would be to decrease the amount of butter by a couple of TBs. the crust was a little oily after baking, but not enough to detract from the delicousness of the recipe. I would definetly make this one again!
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3 users found this review helpful

One Bowl Brownies

Reviewed: Jun. 16, 2008
This is my "Go To" recipe for baking homemade brownies. I don't even use the boxed mixes anymore as these brownies are almost as easy and yield perfect results. I originally found this recipe on the back of a Baker's Chocolate box. I always use foil sprayed with baking spray in my pan, and I usually throw in something extra like Reese's pieces, Mini baking candies, or instant coffee to kick up the flavor a notch. They are great on their own, though. I prefer them made with real butter, but margarine turns out fine as well. As for cooking time, I find that I need to leave them in for 35-40 minutes as opposed to 30-35 minutes. As with most recipes, baking time is approximate and will ultimately depend on your oven, the pan you use and the temperature of the batter when you begin baking it. I am well know for my brownies and I cannot imagine that this recipe, when followed, would turn out badly.
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Taco Seasoning I

Reviewed: Jun. 11, 2008
Good recipe. This tastes a lot like the pre made packages, but it doesn't haave the same processed food quality to the flavor and you are able to control the spice and salt levels. I used half the salt and upped the cumin to 2 tsp. I added this to 1/2 lb of 93/7 ground beef and 1 cup of kidney beans and simmered. I also threw in some green bell peppers and an onion. This made really good taco salad meat. Thanks for posting!
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BAKER'S ONE BOWL Brownies

Reviewed: Apr. 17, 2008
BEST. BROWNIES. EVER. These are really great! The flavor is a little buttery, but it really compliments the chocolate flavor. If you would prefer a less buttery taste, you could probably do half butter and half canola oil. I added about 1 teaspoon of instant coffee and topped them with "Hard chocolate Glaze" which is also here at A.R. I will always make these instead of buying a box from now on! LOVE!!!
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9 users found this review helpful

Butter Snow Flakes

Reviewed: Dec. 9, 2006
This is a very good recipe. The "press-ability" and "stick-ability" is great at room temp. I followed the recipe exactly except for substituting 1/2 t almond extract for the orange zest. I'm just not that crazy about orange stuff. Lemon, I'm sure, would be fantastic, though.
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Chicken Nuggets

Reviewed: Aug. 6, 2005
These are amazing. I have never had any luck with frying meats before, the always come out greasy and mushy, or not cooked thoroughly. I was really surprised with these nuggets. The batter is very easy and light enough that it doesn't make you feel overly full when you've finished your meal. I did add some adobo powder, seasoning salt, onion powder and garlic powder to the chicken before coating.
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27 users found this review helpful

 
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