Trisha Recipe Reviews (Pg. 1) - Allrecipes.com (18465849)

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jun. 26, 2006
My whole family loved this recipe. I recommend Baking it instead of putting it on the grill. It keeps the pork perfectly moist and does not burn the marinate.
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Photo by Trisha

Easy Peach Cobbler

Reviewed: Jun. 17, 2007
I needed something quick and easy for fathers day and this recipe worked great. My whole family loved it. I used fresh peaches because they are in season and you can't beat fresh peaches. I also used white cake mix instead of yellow, but I don't think it would have made a difference. The only thing I had a problem with is the cream cheese, it did not melt evenly, but it tasted great in the cobbler anyway. I would recommend this recipe to anyone who thinks making a cobbler is to difficult, because this one is extremely easy!
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4 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Jun. 17, 2007
Oh my Gosh! I made this recipe to include in a pear endive salad and I had to make a second batch because the first one was eaten before the salads were served. Excellent!
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Apple Bacon Tomato Soup

Reviewed: Feb. 8, 2008
I was expecting this to have alot more flavor.
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Sassy Steak Marinade and Sauce

Reviewed: Jul. 19, 2009
This was delicious! Used Porterhouse steak and portabella mushroom with green onions in the sauce. Only let marinade for an hour but still was very flavorful. I pounded the meat to tenderize it before marinating. I also baked the steaks at 350 in an iron skillet, always keeps the steaks very tender.
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Apple Butter Pork Loin

Reviewed: Dec. 8, 2009
This was great, but made a few changes. Cooked the tenderloin in a crock on high with all of the ingredients, less the water. I added fresh garlic, honey and black pepper. Slow cooked it for 5 hours, till the meat was falling apart. I also made a gravy with the left over juice from the crock, but it was way to sweet. The tenderloin was perfect with out the sauce.
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Broiled Chicken with Roasted Garlic Sauce

Reviewed: Feb. 28, 2010
I had to add more spices to make this have flavor. I also sauteed the chicken in 1 tbsp of margerine/1 tbsp Olive Oil in a cast iron skillet till they were brown on both sides. Then removed them and made a cream sauce with the roasted garlic. I used a whole bulb of roasted garlic and I think it still need more for the sauce taste of garlic. I would probably use fresh garlic next time instead of roasting it. I also added onions, dryed basil and a pinch of cayanne. After the sauce was made, I put the chicken back in the cast iron skillet covered it with foil and baked on low for about 20 minutes. Then put it on rice. it was okay, nothing special.
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French Dressing II

Reviewed: Feb. 28, 2010
I scaled this down and still had left over. I used 3/4 cup ketchup, 1/2 cup miracle whip, 2 tbsp worchester, 1/2 cup sugar, 1 clove garlic, 2 tbsp of vegetable oil, 1 tbsp balsamic vinegar, dried chives, tarragon, dill weed, salt, pepper and mesquite grill seasoning since I din't have liquid smoke. It turned out wonderful I used it in replacement of ceasar dressing on a ceasar salad for 3 and I am glad I have left over for more salads.
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Feb. 28, 2010
This was ok, but I should have stuck with my orignal plan and roasted in the oven. I stuck to the recipe pretty much, but I think it definitely needs something else for additional flavor.
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1 user found this review helpful
Photo by Trisha

Divine Hard-Boiled Eggs

Reviewed: Sep. 19, 2010
Love this recipe. Super easy and straightforward. The only addition I made was adding crumbled bacon to the yoke mix and combined cayanne pepper and paprika for garnish. I wish I had green and black olives, but was out.
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Reuben Sandwich II

Reviewed: Mar. 17, 2012
Toasting in the oven has really made this recipe. I usually toast on the stove top, the broiler was much easier and taste excellent. Also, used thousand island instead of chilli mayo. Slow cooked the corned beef in a crock pot with a porter beer, red onion, black pepper and that packet they include. This was by far my best Reuben ever!!!
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Shoyu Chicken

Reviewed: Aug. 7, 2012
This is so super good, I recommend it to everyone. I added a few additional ingredients, and have now made it twice. I have added lots of cracked black pepper, cider vinegar and a little bit of mustard and honey into the marinade. I cook the chicken on a shallow rack to roast all sides. It is so delicious, you have to try it!!
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Champagne Cheddar Spread

Reviewed: Jan. 27, 2013
i would use less champagne, that is all you could taste. out of the 3 dips I made that night, this was the least popular
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Buffalo Chicken Dip

Reviewed: Jan. 27, 2013
I used Crystal's brand hots sauce, not Franks, can't stand Frank's. I also used a freshly grilled chicken breast instead of canned. Just couldn't get myself to use canned chicken. I also used blue cheese dressing instead of Ranch, b/c that is what I prefer with my buffalo chicken. Turned out awesome and everyone really loved it.
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Bacon-Cheddar Pinwheels

Reviewed: Dec. 12, 2013
Surprisingly these turned out well, even on the first try. My husband ate way more than I expected and I know he will love it when I make them again. They are a little messy to make with the croissants. After I rolled and cut them, they didn't look like they would stay together. They cooked really well and even. I added more onion than required, but that is my preference. I really like the onion in it, without it, they seemed like it would be boring. I highly recommend this recipe and can be taken even further now that I know how simple they were to make. **Second attempt turned out even better. This time I put Pam on the baking sheet. The first time they stuck really badly, but I was able to pry them off. I also bake the bacon first which is much easier than frying and very easy clean up. This time, I prepared early, so I put them in the fridge before cutting them. I think this made it a little easier to cut and you definitely want to use a serrated knife to cut them. They were still a bit messy and you don't think they are going to stay together, but it all melts together and is so delicious. I highly recommend this recipe to everyone. It is one of the simplest, great tasting recipes that we have had in a while.
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Pecan Pie V

Reviewed: Dec. 12, 2013
This is different than normal pecan pie, but the flavor is so delicious it does not matter. I should have made TWO!! Thanks for this easy peasy recipe!!
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1 user found this review helpful

 
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