Benjamin Recipe Reviews (Pg. 1) - Allrecipes.com (18553839)

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Dec. 25, 2009
Fantastic. A little time-consuming, but worth it. Following another reviewer's semi-recommendation, and considering I had a lot of other fires to tend, I stuffed my loin the night before and just let it soak up the flavors. Also, as I don't care for apples (I know), I replaced the apple jelly with mango jelly, which I wholeheartedly endorse. I had to cook at 325 because of other issues, but I felt OK with that given what others said, and I even got to finish it at 400, but for closer to 10 minutes than 20. I'm convinced: what makes this amazing is the stuffing and the sauce. So any method that cooks the meat thoroughly but not too much will work.
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Herbed Potato Soup

Reviewed: Dec. 25, 2009
This was so incredibly easy to make and used only ingredients I had lying around anyway. And everyone loved it! What I did (slightly differently): I only had rather small potatoes on hand, so I diced three of them; I added minced garlic to the onions (didn't really notice it consciously); and I added carrots to the potatoes (which I really liked for flavor, although they don't quite work visually, since the result is this very white soup with specks of green and then enormous lumps of orange?). Will definitely make again, but may omit the carrots, depending on the menu and occasion. Guests loved it too. Easy!!
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Black 'n' White Cheesecake Bars

Reviewed: Jul. 20, 2007
These are delicious and easy to make! A couple of notes: if you don't have a double boiler, I recommend a makeshift one with a metal bowl and a saucepan of simmering water. Melting butter in the microwave is never the same. And more importantly, I recommend lining the pan with foil, with a little extra at the ends, then using those to lift the bars out of the pan after you've chilled them. This is much easier than greasing or oiling the pan, and won't affect flavor.
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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Dec. 26, 2006
This was, quite simply, superb. I made the dish for a special occasion, and gave myself plenty of time to complete it, since I had read so many reviews that were critical of the time required. I think if you accept that it's time consuming right from the start, you'll be better able to appreciate it. I substituted shiitake mushrooms for crimini, because the crimini were unavailable, and I followed other suggestions to increase the amount of crab stuffing, using fresh (rather than canned) crab. Otherwise, I followed the recipe exactly. My guests were astonished at the quality of the meal. I will make this again, when I have the time and a good reason. Thanks!
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