KJOH535880 Recipe Reviews (Pg. 1) - Allrecipes.com (18358569)

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Mandarin Orange Cake I

Reviewed: Oct. 12, 2006
This is absolutely wonderful!! It's actually easy to make too! I didn't change a thing and it came out great, my husband is still talking about it! The only thing that the recipe doesn't mention is that it needs to be kept refrigerated after it is prepared! I will make this again and again, actually I am not a big fan of cake but I loved this one!
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Reviewed: Mar. 16, 2006
The best way to clean chokes is set them in the sink & cover with cold water for a 30 mins or so. Then take a shape knife & cut the stem back with an even cut so that they can stand upright in your pot or steamer without falling. After you cut the stem off, take kitchen shears & go around each choke & snip the tips of each leaf to remove the tiny stickers at the tops of each leaf. Run back under cold water again & now you can safely spread the leafs back some without getting pricked! Pull the center back & reach in with the tips of your fingers & pull out all of the little tiny purple leafs that are near the heart in the very center, they are too small to eat so remove them now to avoid a mess while eating them later. With the centers cleaned before cooking gives you an area to insert a fork into the heart to check for doneness, (beware of steam) when it goes in without any effort then they are done. I set them on a paper plate or some paper towels to cool some & this also helps remove any excess moisture so you don't end up with a puddle on your dinner plate. Artichokes are a little involved to clean & cook, so I now clean & cook four at a time & stick them in a big zip lock until we are ready to eat them. They last for quite a few days with no problem in the frig. I then set each artichoke in microwave proof (cereal size) bowl and nuke them for a minute or two to knock the chill off right before we are ready to eat them. Although these things taste excellent cold too!!
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Slow-Cooked German Short Ribs

Reviewed: Nov. 17, 2005
I had bought a four pound pack of short ribs from Costco and wasn't sure what I would do with them until I saw this recipe! I just threw a good size handful of flour into a big zip lock bag, then just eyed the flour while I added the salt and pepper and I also added garlic powder, probably at least a tablespoon! I wasn't sure what the chili sauce was suppose to be either a hot one or a sweet one so I choose a sweet one that I had in the frig. After it had been cooking for about five hour, the first three on high, I tasted the gravy/sauce, it was okay but still lacked something! I added more garlic powder, probably another teaspoon's worth and then about another three or four tablespoons more of the brown sugar. It came out great! You do have to take a spoon after it has cooked three or more hours and drain off the fat, short ribs tend to be a little greasy! We had the ribs served over egg noodles! This was a welcome change out of the rut I tend to get in when it comes to cooking dinner! I will make these again for sure!
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