MommyInBliss Recipe Reviews (Pg. 4) - (18635324)

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Barbecued Beef

Reviewed: Oct. 7, 2007
I have made this a few times for family gatherings and once for my son's birthday party and it has always been a huge hit and goes REALLY fast. We never have leftovers when I make this. The meat is moist and juicy and there's just the right amount of sauce. I think the ingredients are really great, but I prefer my BBQ sauce to have a little bit of a bite to it so I added 1/2 tp of chili molido powder to it.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 7, 2007
This is the best roasted chicken I have ever eaten or made. I have tried about five different roasted chicken recipes and this one comes out on the top for sure. The slow cooking allows for a juicy and moist chicken while having a nice crispy outside. The spice rub works really well too and makes for great gravy drippings. Initually I thought the cooking time was a bit long and was really afraid I would end up with a dry roasted chicken, but it was seriously perfect. My three year old had like three helpings and my husband kept nibbeling on it all night. Not a thing I would change about it and this will be our roasted chicken recipe from now on...all the other recipes are going in the trash.
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Broiled Tilapia Parmesan

Reviewed: Mar. 17, 2007
I really liked this recipe and will for sure be making it again. Even my picky three year-old really liked it and asked for seconds. The cheese topping had a wonderfully rich flavor that didn't over power the natural flavor of the fish but rather complimented it very well. My only problem with this recipe (as others have mentioned) is that the cheese topping mixture didn't stay put very well once broiled. Of what did stay on top of the fish, was very delectable.
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Caramel Popcorn

Reviewed: Mar. 17, 2007
This recipe is amazing. I made this as a fun snack at my three year-olds birthday party and it was a huge hit. Everyone was amazed when I told them the pop corn was home-made and not store bought and they all wanted the recipe. I love this recipe so much that I now give out little gift boxes of it at Christmas time. It's very easy to make, it's wonderfully addictive, kids go crazy over it, and adults can't get enough of it. Great recipe.
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Banana Cake VI

Reviewed: Nov. 17, 2006
It's pretty good...but I didn't think it was amazing. I thought this was a banana flavored cake, but no, it’s actually more like banana bread baked in a cake pan. Expecting a real cake from this recipe, I made this for my son’s third birthday. We did a Curious George theme and my son loves banana’s so I figured this would be perfect. It was too dense and rich for an occasion like this. With the cake being super rich and the frosting being super rich it was just a bit too much. I think if I were to make this for a birthday type occasion again, I would make just a simple sugar frosting rather than the rich cream cheese frosting. Also, as many others have mentioned, the cooking time is off in the directions. I had to bake it for about 20 minutes longer than asked for. Overall, I think this is just a so-so cake. In my opinion, it’s nothing extraordinary.
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Baked Pork Chops I

Reviewed: Oct. 3, 2005
These were such a big hit for our Sunday dinner. The beginning of the recipe is very much your standard way of making breaded pork chops. You season the meat, bread the chops in flour, egg, bread crumbs then fry it in a pan of olive oil. I think the reason a few people complained that the chops were not flavorful is because they didn’t season their meat enough before dipping it in the flour. If you really season it with seasoned-salt a lot, that flour locks in that flavor very well. The second part of the recipe is what makes these pork chops so good. After frying them you bake them in the oven for an hour. I thought this amount of time was a little excessive, but I went ahead and followed the recipe. These were the moistest pork chops I have ever had. The sauce is very easy too. Pop open a can of cream of mushroom soup, then add milk and wine. I actually ended up omitting the wine and added more milk (I didn’t have any wine on hand) and it still turned out plenty flavorful. I added about a teaspoon of thyme to my sauce and that complemented the mushrooms very well. I will be adding the wine the next time I make this because I think that will add an even richer flavor, but it tasted great without it too. I would like to try to make fried chicken or chicken fried steak this way (breading it, frying it, and then baking it). I’m sure it will turn out just as moist and yummy.
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