Miss Lys Recipe Reviews (Pg. 1) - Allrecipes.com (18423478)

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Pork Tenderloin Diablo

Reviewed: Jun. 28, 2014
This was amazing! My husband is not a fan of horseradish but he loved this sauce - it's a nice, smooth and creamy blend of flavors and neither the horseradish nor the mustard overpower - I doubled the recipe and had not a drop left over! As others have mentioned, it's not necessary to salt the tenderloin. Thanks, Chef John!
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Creamy Horseradish Garlic Spread

Reviewed: Dec. 8, 2012
I made this recipe exactly as written, EXCEPT...I substituted 4oz cream cheese for the sour cream. I needed something to bring to a party, and as I went a little overboard with the buy-one-get one free deli roast beef the other day, I was trying to think of a way to use some of it up. I thought the flavors in this recipe would also make a good cheese spread so I tried it. It was awesome!!! I let the flavors mellow overnight in the fridge, then spread the mixture on some original flavored melba toasts. I topped each with a folded slice of deli roast beef, sprinkled a pinch of grated parmesan cheese and a few fresh chives on top to make them pretty, and put them on a platter. They were absolutely delicious - mine was the only empty plate at the end of the night. The balance of flavors is delicate and just right. Thank you so much for sharing this recipe! Can't wait to try the sour cream version with beef tenderloin.
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Creamy Horseradish Garlic Spread

Reviewed: Dec. 8, 2012
I made this recipe exactly as written, EXCEPT...I substituted 4oz cream cheese for the sour cream. I needed something to bring to a party, and as I went a little overboard with the buy-one-get one free deli roast beef the other day, I was trying to think of a way to use some of it up. I thought the flavors in this recipe would also make a good cheese spread so I tried it. It was awesome!!! I let the flavors mellow overnight in the fridge, then spread the mixture on some original flavored melba toasts. I topped each with a folded slice of deli roast beef, sprinkled a pinch of grated parmesan cheese and a few fresh chives on top to make them pretty, and put them on a platter. They were absolutely delicious - mine was the only empty plate at the end of the night. The balance of flavors is delicate and just right. Thank you so much for sharing this recipe! Can't wait to try the sour cream version with beef tenderloin.
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Nonna's Tuscan Salad Dressing

Reviewed: Jul. 31, 2012
I missed the reviews about adjusting the water at first, so I took the submitter's advice and added some tomato paste to the mix (about 2T). This significantly helped mellow the acid but the dressing was still pretty watery. It did, however, thicken right up after a few hours in the fridge. Having tasted the dressing before and after the addition of the tomato paste, I will make the tomato paste a permanent part of the recipe...it was delicious over a Spinach and Tortellini salad recipe also from this site.
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Asian Coleslaw Light

Reviewed: Aug. 6, 2011
Wanted to use what I had on hand, so I shredded a small napa cabbage and added half a bag (about 6 oz) of broccoli slaw mix to the bowl. Otherwise I made it exactly as written. It made a light, cool, & delicious side to our seared sesame tuna steaks. Will definitely make again - thank you! UPDATE: Had about a cup of slaw left over, so put it on a bed of torn fresh spinach with a diced cooked chicken breast for lunch today. Try it, it's delish! :-)
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Banana Oatmeal Crumb Cake

Reviewed: Jun. 12, 2011
I always try the recipe as written first, and this one didn't disappoint -the cake was very moist, and very tasty. Next time I make this I might add some walnuts to the cake & maybe a teensy bit more spice to the topping, but that's just me -it's very good as it is. Thank you for sharing!
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