afwife03 Recipe Reviews (Pg. 1) - (18269884)

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Burgundy Pork Tenderloin

Reviewed: Jan. 2, 2010
This is an okay recipe for pork tenderloin, but had to make changes. I seasoned as directed, should have rubbed with minced garlic instead of garlic powder. I seared the pork in 1T butter and 1T EVOO to get the nice color. I then sauteed the onions and portabello mushrooms (replaced the celery) with a bit of wine before adding to the pan. The portabello mushrooms added a lot of flavor tol the dish. Thje gravy was just awful. It was way too salty and took away the wine flavor of the sauce. Next time I will leave it out and use cornstarch to thicken the sauce a bit.
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2 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 8, 2008
This was my first time doing a cookie in the jar recipe. I decided to test it out before making them as gifts. The cookies came out great! However, just a side note, the jars do NOT get completely filled. You have some options: 1. Add more cranberries, white chocolate and pecans to the jar. I made them without nuts, since I do not know if the recipients have nut allergies. I added extra white chocolate and cranberries...quick fix. 2. If you bake them yourself, like I did, add a couple cookies to the top of the white chocolate. It is a good space filler. 3. Purchase 3/4 liter jars, and the mix will fit perfectly.
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3 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: May 30, 2008
This is a simple and delicious pork recipe, using items I keep on hand. I love raspberry jam, but it just didn't seem like it went with the pork that well. Then again I always make chicken with a raspberry sauce. I also served with with steamed white rice to soak up some of the excess sauce on the plate. I will definitely make it again, but I will try it with other jams.
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Chicken and Peppers with Balsamic Vinegar

Reviewed: May 13, 2008
IMO, I did not care for this recipe. Very bland. I cook with balsamic vinegar a few times a month, but it just didn't add much flavor to this dish. Won't make again. We ended up pouring teriyaki sauce over it for flavor...only then did it taste okay.
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Feta Cheese and Bacon Stuffed Breasts

Reviewed: May 13, 2008
Delicious! This is one main dish that I get asked for seconds, and it was very easy to make. I used 1/2 a package of crumbled feta, as well as crumbled the bacon, and added it to the olive oil mixture. I also beat the chicken to 1/4" thickness for faster cooking and reduced the olive oil by 1/2. Definitely will make it again.
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1 user found this review helpful

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Reviewed: Mar. 18, 2008
I have made this recipe twice, and there is just enough sauce. The first time I doubled the sauce as others had mentioned. It made too much sauce, and all we tasted was the sauce. The second time we kept the recipe as is, and it was perfect. As for the meatballs, I was leary about using cornstarch, but I did and they were the best meatballs I tasted. They were moist, delicate and just melts in your mouth.
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9 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Dec. 5, 2007
Absolutely delicious. I followed the recipe exactly and it was a wonderful meal. I would not change a thing.
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0 users found this review helpful

Broccoli Chicken Divan

Reviewed: Dec. 4, 2007
I loved this recipe. I have made Chicken Divan before that require Mayo, and it was horrible. This meal was filling and delicious, without the overpowering taste of Mayo (we really hate mayo). My 2 kids (4yo and 11 month old) devoured this meal. Absolutely delicious. This is the perfect last minute meal. I also tweaked this recipe: I used 1 pound package of frozen broccoli and cooked it according to the package. For the Chicken I seasoned it with Lemon Pepper Seasoning. I put both in an 8x8 baking dish. For the soup mixture, I used part milk and part sour cream. I also added 1/4tsp Thyme, and a dash of garlic powder. I then..combined the chicken, broccoli and soup...tossing it well. then topped it with cheese and the breadcrumb mixture. The breadcrumbs were too mushy for me and I ended up using 1/4 cup bread crumbs to the 1 T melted butter. I also heated it for 20 minutes at 375 degrees.
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46 users found this review helpful

Peppery Beef Stir-Fry

Reviewed: Sep. 12, 2007
This meal is a perfect last minute meal, and delicious. I seasonsed the steak with salt, pepper and cayenne pepper before cooking it to add flavor. Next time I think I will try a marinade to make the meat more tender. I also had to use jarred mushrooms, since were we live mushrooms are expensive (4oz for $4), but it still turned out great, and we will most definitely make this meal again. Also, since we like our food spicy, I doubled the amount of cayenne pepper. Thank you for a great recipe.
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