bswholey Recipe Reviews (Pg. 1) - Allrecipes.com (18346756)

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Grandma's Chicken Chardon

Reviewed: May 1, 2013
I have tried this several times. The first time I made the recipe as described. The bottom of the chicken was soggy because fresh mushrooms when they cook give off a lot of liquid. The second time I did the mushrooms seperately from the chicken and that was great. Then I changed it up some by adding fresh garlic, more seasonings, a little bit of red pepper, panko bread crumbs and mor lemon juice. The lemon just brightens up the flavors so much. I have done it with pork chops too. Great recipe!
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Cornbread Sausage Stuffing

Reviewed: Jan. 8, 2014
This is a great basic cornbread sausage stuffing recipe. I have been making it for many years. I think it has so much more texture and flavor than regular bread stuffings. This is a good base recipe where you can add more seasonings as you like. I use a medium spicy sausage and like to add more seasonings and garlic. I like to make my own cornbread because I don't care for really sweet cornbreads. I usually saute my onion but not the celery because I like the crunch of celery. Thanks for posting.
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Balsamic Roasted Pork Loin

Reviewed: Nov. 17, 2013
I made this last night using a very aged balsamic I save for special dishes. It made it a little too sweet for me so next time I will use my regular balsamic. I don't use steak seasoning so I added my own spices. I had to add additional liquid to the pan so used white wine and then made gravy while the roast rested. I also added a large onion cut in wedges to the marinade and roasted them with the roast. Everything was delicious and my husband loved it. Served with fresh mashed potatoes and steamed broccoli. Always use a good aged balsamic, the cheap stuff isn't worth it. However the more aged it is the sweeter it gets!
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Amazing Oven Roasted Potatoes

Reviewed: Feb. 12, 2013
I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up.
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Self-Rising Flour

Reviewed: Mar. 1, 2011
Thanks, I needed this a new recipe using self rising flour which I never buy. Thanks again.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 24, 2013
What many people fail to realize when baking is that different flours have different absorbtion rates. It is better to put in a little less than check the consistency. If it is too wet than add more flour until it all holds together but is not dry. Refrigerating any butter based cookie dough usually makes it less sticky and easier to roll into balls. Also, chilling before baking helps them not flatten so much. This is an exellent recipe. I used melted white chocolate instead of the frosting for the tops. I don't like almond flavor so I used vanilla and I always use brown sugar instead of white when I can, I just like the flavor better. I have been baking for 50 years and I do know cookie doughs.
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Sweet Corn on The Cob Without the Cob

Reviewed: Jan. 2, 2014
I have been cooking corn like this for years but I do it in the microwave. Do not do with plastic in the microwave, use glass or ceramic that can stand higher heats. Melt butter in microwave in glass container, add sugar, heat again. (Microwaves vary too much to put exact times so you just have to watch it until you know your microwave.) Add corn and cook until heated through. Do not overcook. Best canned corn I have ever found is Walmart brand yellow corn, no salt added. Better than anyone else's canned or frozen corn! I also add a touch of garlic powder but I love garlic.
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