Hamachi Recipe Reviews (Pg. 1) - Allrecipes.com (18515840)

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pork/mushroom stuffing or dressing

Reviewed: Jan. 8, 2011
I just realized that I had neglected to tell when to add the apples! You can add them along with the mushrooms. Don't be paranoid about the steak sauce touching the pan; the idea here is just to avoid it burning. Eventually we do want it mixed in thoroughly, so it would be all right to let it touch the pan. I made this recipe again tonight, using button mushrooms instead of portobellos, and they worked out a LOT better than the portobellos, which were just overpowering. I'm also wondering if the onions and garlic really add anything. It would feel wrong to remove them but I'm not sure if they are necessary. The important ingredients are the chopmeat (I used pork but I'll try it with turkey in the future), mutsu apple, and the steak sauce. And, of course, the mushroom caps (and chop the stems to add them if you like).
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Pickle Rolls

Reviewed: Nov. 2, 2006
I'm on a low-carb diet so instead of tortillas I use nori. I soften the cream cheese and spread it on a layer of ham, place that carefully cream cheese-side-down onto one side of a sheet of nori. It should cover all but maybe an inch or two of the sheet... then I spread cream cheese on the other side of the ham, and roll 2 pickles (one for each half) into it. It is really a hit at parties, although with nori it can be difficult to get it to come out round unless you use one of those bamboo maki-rollers.
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Burgundy Mushrooms

Reviewed: Sep. 28, 2006
I added a splash (maybe a tablespoon or two) of lemon juice, and I let it reduce well beyond half volume. The result was just fantastic!
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Fragrant Citrus Steamed Pork

Reviewed: Sep. 2, 2006
I agree; the final product came out tasting like steamed pork and not much else. I detected neither orange nor spices in it. It does need a sauce, so I improvised one: 2 parts worcestershire sauce 4 parts light cream 2 parts orange juice 1 part lemon juice I mixed them all together and heated themto the point where the edges just started to bubble, then turned the heat down a little and reduced it to a reasonable sauce thickness. It worked rather well with the pork. Brought my ** rating up to a ***.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Apr. 6, 2006
This recipe is extremely forgiving of substitutions. I didn't have any dijon mustard so I used Gulden's. Didn't have shallots, so I used garlic. Didn't have marasala wine so I used chardonnay. Didn't have heavy cream so I used light cream. The pork I had was sliced rather thinly so I baked it for only about 25 minutes total (15 and then 10). Then I took the meat out of the baking disk and added the pan drippings to the sauce. And yes, the sauce went very well over broccoli. I tasted the sauce from time to time, as one does when cooking. In the beginning it tasted rather funny, or somehow wrong. But as time went on and the sauce aged and mixed together, it came to taste good. Give it all the time it needs to thicken!
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