Coetwins Recipe Reviews (Pg. 1) - (18493828)

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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 12, 2012
By far, this is the best cornbread recipe. I first served it with a spicy chili and it was the perfect moist, not too sweet side. The sweetness is more like a muffin, but you can always pare it back if it seems to sweet for you. My oven runs a bit hot, so I only had to cook this for 30 minutes... just be sure to check it every five minutes after 25 minutes of cooking to be sure it doesn't dry out. Finally a cornbread recipe I will use over and over again!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Feb. 27, 2011
This was great as is, but if you choose to not use it on a salad with feta, you may want to cut back on the vinegar. Wonderful!
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4 users found this review helpful

Dry Rub for Ribs

Reviewed: Jun. 26, 2007
A very good and basic rub. However, I did increase the amount of brown sugar by 2 tbsp. the second time and thought it was much better. Also, I used kosher salt instead of table salt and thought it added to the flavor rather than making it "salty" as some reviewers had stated.
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2 users found this review helpful

Pork Medallions with Sauteed Apples

Reviewed: May 17, 2007
The sauce was good, but I think cooking then pouring the sauce over a small tenderloin would makes this more tasty. Cutlets tend to dry out this thin. Also, sliciing the apples very thin make for a better sauce consistency. Overall, a decent and simple recipe!
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6 users found this review helpful

Crab Stuffed Chicken Breasts

Reviewed: Apr. 27, 2007
I was really looking forward to this meal, but was quite disappointed with the outcome. The combination just didn't work well--maybe it was the type of fresh crab that I used? Easy recipe to follow, just nothing I will attempt again.
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Spicy Italian Pork Cutlets

Reviewed: Apr. 27, 2007
Great meal! I prepared this dish with a little more chicken broth and wine, and made the sauce about a half hour before browning the thin cutlets. Instead of just oil, I added 2 tbsp. of butter with the recommended amount of oil--it browned the cutlets quicker (about 45 second per side). I added them to the warm sauce for about two more minutes before serving over thin spaghetti (which I reserved 1/2 cup of broth to mix with after draining so it wouldn't dry out). The cutlets, as thin as they were, were moist and not dry at all. A great, easy dish! Yum.
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