The_Henchwife Recipe Reviews (Pg. 1) - Allrecipes.com (187390026)

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Danish Kringle

Reviewed: Nov. 29, 2012
Ever since I moved away from my hometown in Wisconsin, I've been just dying for a taste of proper Kringle and this recipe delivered everything I've been hankering after. I made this on a lark to surprise Hubby for breakfast a few days ago and it was just fantastic! The Kringle was delish fresh out of the oven, but even better hours after it cooled. The crust fell apart on me a bit before I tossed it in the oven, but turned out flakey and superb anyway (be sure to cut your butter in VERY well! I got lazy!) and during the baking process I fretted a bit about how messy it looked with filling seeping out everywhere but OMG, I so didn't have to worry! The only thing I think I'll change next time is adding a teensy bit of vanilla and sugar to the pastry mixture before tossing it in the fridge.
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Ethiopian Chicken

Reviewed: Nov. 28, 2012
I wish I could give this three and a half stars for accuracy! Both I and my sister liked it, but hubby wasn't crazy about it. Everyone agrees it could be improved by adding a little brown sugar to the soy sauce mixture, so I'll be trying this again but making the sauce into more of a glaze next time. Still, tasty and well paired with the Ethiopian Cabbage Dish on this site.
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Ethiopian Cabbage Dish

Reviewed: Nov. 28, 2012
This was so, so easy and so, so tasty! I originally intended to make it ahead of time and pair it with the Ethiopian Chicken recipe on allrecipes, but the family ate it all before I could and begged me to make another batch for the very next night. The only change I made was doubling the spices, but I'm definitely going to follow the recommendations of other reviewers and toss some garlic and ginger in next time.
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Parmesan Sage Pork Chops

Reviewed: Nov. 28, 2012
These were a hit, even though I had to make some substitutions and adjustments. I didn't have any breadcrumbs on hand, but crushed vegetable crackers made a fantastic replacement and instead of the very finely grated Parmesan you'd find in the pasta section of the grocery store, I used some that was pretty coarsely grated. I skipped the browning stage of the recipe because I didn't want them to be too greasy and I also spritzed them with some fresh lemon juice when they were fresh out of the oven. Very, very good!
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