KatieW9908 Recipe Reviews (Pg. 2) - Allrecipes.com (18255328)

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Porkolt (Hungarian Stew) Made With Pork

Reviewed: Feb. 27, 2014
This was delicious - those who found it bland were likely not using Hungarian paprika. I used even a bit more because our family likes things extra hot. I'm not sure why the directions feel so complicated, but it could be because the original recipe is a fairly large scale. I scaled down to serve 4 of us, and the whole thing was a lot simpler. Cook the bacon first, then in the bacon fat cook the onion/pepper (and garlic if using fresh), then in the same pan the pork chops. Depending on the size of your pan, the veggies and chops could maybe be cooked together, especially if you choose to cube before cooking. Then it all goes in the pot with the tomatoes/broth. Seems a lot simpler than all the back and forth described by the original recipe.
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Kathy's Roast and Vegetables

Reviewed: Feb. 16, 2014
I will up the number of potatoes and carrots next time I make this, because the meat-to-veggie ratio didn't seem ideal. Otherwise, delicious!
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Jicama and Pineapple Salad in a Cilantro Vinaigrette

Reviewed: Jan. 31, 2014
I served this with a southwest marinated pork tenderloin, was a perfect combination. As a side dish, this could probably serve 8 people - I don't know if I had an unusually large jicama or something, but this made a LOT of salad!
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Slow-Cooker Barbecue Ribs

Reviewed: Jan. 29, 2014
The cooking METHOD is 5-star, but the sauce is not going to suit most tastes. The oven step helps get rid of goop that would sit in the slow cooker. But skip the sauce as soooo many other people have described and just put the pre-browned ribs in your slow cooker with a bottle of your favorite BBQ sauce. Easy-peasy.
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6 users found this review helpful

Linguine with Seafood and Sundried Tomatoes

Reviewed: Jan. 27, 2014
This seemed like it had too much liquid. I think it's possible that a longer simmering time is called for.
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Modenese Pork Chops

Reviewed: Jan. 13, 2014
Thick cut chops would be preferred, but the thinner cut of chop works fine in this recipe, you just have to keep a closer eye on it. Brine them first if you have time, then brown them briefly and simmer for only about 10-12 minutes (maybe less depending on your chop). Then remove the chops from the pan and cover in foil to keep warm. Then continue simmering the sauce for about another ten minutes to reduce it a bit.
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Tomato Sausage Tart

Reviewed: Jan. 2, 2014
2 lb of tomatoes definitely seems wildly out of proportion for a typical deep dish 9" crust (and may be why some people ended up with sogginess). For me, about 4 plum tomatoes sliced thin did the trick just fine.
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Boilermaker Tailgate Chili

Reviewed: Dec. 20, 2013
I pre-sauteed all the onion/garlic/peppers as others did - I can't imagine the texture being right without doing that. Also, this original recipe as written makes a HUGE amount of food - I had trouble finding a pot to accomodate the volume! Definitely cut in half if you are cooking a typical weeknight dinner in standard cookware. Keep it the same if you have a gigantic pot to feed a crowd at a tailgate :)
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Herb Roasted Pork Loin and Potatoes

Reviewed: Dec. 10, 2013
I used a 2-lb pork tenderloin. 1 hr at 325 was perfect, even though I forgot to sear (I included the pre-boiled potatoes in that 1 hr). This recipe's a good middle-of-the-road classic that most family members or guests would enjoy, but it didn't really knock my socks off enough for 5-stars. Pork lends itself so well to some really delicious marinades that I would probably prefer to go that route in the future.
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1 user found this review helpful

Eggplant Parmesan II

Reviewed: Dec. 7, 2013
This recipe as written is definitely not quite right in terms of execution. If you read the comments, you'll see that changes are needed in how the eggplant is prepped, how it's baked, and how the dish is layered in order to get best results. You need to read and take notes on at least a dozen comments here just to get a decent dish. For a first-time eggplant parmesan maker like me, it was really difficult trying to figure out whose advice to follow. My advice is to search around for a recipe that is more helpful exactly as written, without needing a million modifications and input from dozens of other cooks. Next time I will look for a recipe from a pro chef.
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2 users found this review helpful

Easy Pizza Sauce III

Reviewed: Nov. 24, 2013
Easy but a bit bland. Perfect for kids who don't like things too spicy. I recommend putting some spices out when you serve your pizza so people can zest it up a bit if they prefer.
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Slow Cooker Pulled Pork

Reviewed: Nov. 20, 2013
This recipe isn't a home run as written - I feel like pork tenderloin was definitely the wrong cut here, because my meat essentially turned out kind of "mushy" once shredded and mixed with bbq sauce. The overall cooking method is great, super easy and cooks the pork nicely!
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Pork Roast with Sauerkraut and Kielbasa

Reviewed: Nov. 13, 2013
Outstanding! My one important caution is that 6 hours on high seems like it could be a bad idea. I set my slow cooker to low before I left for work, and about 9 hours later my 2.5-lb pork roast was fall-apart perfect!! I added couple of tbsp of brown sugar and a dash of caraway seeds to the sauerkraut. Next time I look forward to trying some of the other suggestions on here, such as throwing in some beer or apple cider.
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Tzatziki Sauce II

Reviewed: Nov. 12, 2013
Not quite on par with versions I've had in restaurants - I actually think it probably needs a bit more cucumber.
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2 users found this review helpful

Sharon's Scrumptious Souvlaki

Reviewed: Nov. 12, 2013
The marinade had a great flavor, but I wasn't completely happy with how the meat turned out - a little tough. 10 minutes on the grill may have been a bit too long. Of course, I don't cook with lamb much, so I probably should have done a bit more homework on how to handle the meat before tackling this recipe!
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Fruit Dip II

Reviewed: Oct. 13, 2013
I think people who rate this recipe highly must be making alterations to the original. For me, the texture on this was far too thick and sticky - tough to even get it ON the fruit. Try some of the suggestions about Cool Whip, that might be what's needed here texture-wise.
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5 users found this review helpful

Pumpkin Dip

Reviewed: Oct. 8, 2013
As written, it's way too sweet to be a 5-star recipe. Cut the sugar in half and now you have 5-stars and then some!
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1 user found this review helpful

Slow Cooker Reuben Dip

Reviewed: Sep. 28, 2013
I plan to throw the corned beef and sauerkraut into a food processor for a few pulses next time to get a finer chop - if the ingredients are not chopped finely enough, the dip is a little difficult to eat (though delicious!)
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Pomegranate Martini II

Reviewed: Sep. 6, 2013
This drink is very sweet; too sweet for my tastes, but others might enjoy more.
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Parsnip and Carrot Puree

Reviewed: Sep. 6, 2013
I got a nice smooth texture with the following modifications to the technique: drain the cooked parsnips/carrots and return to hot pot. Add chives and whole stick (8T) of butter, stir until melted. Transfer mixture to food processor and let food processor run for several minutes until vegetables are smooth. If you have a small-ish food processor you may need to do this in batches. If the vegetables cool too much during this time, pop them in the oven at 350 for a few minutes until hot again.
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