KDMEWS Recipe Reviews (Pg. 1) - Allrecipes.com (18785043)

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Barbeque Pork Two Ways

Reviewed: Feb. 4, 2004
Terrific. I bought a cheap cut of pork ($.98/pound) and cooked it in the over on 275 for about 5 hours until it just fell apart. Very easy to shred that way. Then I added all the ingredients to the crock pot, along with the shredded pork. I also used half ketchup and half barbeque sauce. Everyone loved this recipe and said it was the best they had ever had.
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1 user found this review helpful

Famous Butter Chicken

Reviewed: Feb. 5, 2004
Absolutely terrific. This is definitely a keeper. However, since my husband and I are doing the "low-carb" thing, I used less crackers but mixed in macadamia nuts and parmesan cheese. Yummy.
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1 user found this review helpful

Barbeque Halibut Steaks

Reviewed: May 17, 2004
This was absolutely wonderful. I was feeding six people, so I had two pounds of fish. I made a double batch of the sauce and marinated the fish four about five hours before cooking it on the grill. I also made another double batch of the sauce for dipping. Everyone wants the recipe.
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Nov. 16, 2005
All I can say is WOW!!! I had given up on making pork chops because they never turned out edible. These pork chops were awesome and so moist and tender. I didn't change a thing and will definitely be making these on a regular basis.
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1 user found this review helpful

Sesame Seared Tuna

Reviewed: Mar. 5, 2007
This recipe is amazing. I've made it twice now, and both times it has been perfect. The first time I used the sesame seeds; the second time I didn't. Tasted just as good without the sesame seeds. I also did not have Mirin wine and used white wine instead. I made it for a friend the second time, and he commented that it was better than anything he ever had in a restaurant.
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5 users found this review helpful

Simple Country Ribs

Reviewed: Jul. 5, 2007
These ribs are amazing -- tender and fall of the bone. I used Baby Back Ribs and also poured in a can of beer. This is definitely a keeper. In fact, I'll be making them again this weekend for my parents.
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1 user found this review helpful

Marinated Pork Tenderloin

Reviewed: Aug. 6, 2007
This was outstanding. I marinated the pork tenderloin overnight. I also made extra sauce that I put aside to use as a dipping sauce with the cooked tenderloin. We had friends over for dinner and they said this was one of the best meals they have had in a long time. They wanted the recipe as well.
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2 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Aug. 8, 2007
This is absolutely AMAZING!!! I have never liked salmon but decided to give this recipe a try. I'm glad I did. It will now be on my weekly rotation. Did not change a thing. Give it a try -- you'll love it.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jan. 19, 2010
This is the best pork tendloin recipe I have ever made. I did not change a thing ingredient-wise, and it was to die for. Even my guest commented that it was better than anything they ordered from a restaurant. The only thing I did differently is I cooked it on the grill for about 5 minutes to crisp up the outside and then baked it in the over until a meat thermometer read 160 degrees. Do not change a thing.
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Beef Tenderloin With Roasted Shallots

Reviewed: Jun. 21, 2010
Wonderful. I made this for my dad and in-laws for Father's Day. I made the shallot sauce the day before and heated it up before serving. Like other reviewers, I pureed the shallots. I also did not have port wine -- used a meritage instead. It was fabulous and definitely worth the little extra time it took.
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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Feb. 12, 2012
This was absolutely fabulous. I realized at the last minute that I did not have thyme, so I used a combination of basil, oregano and cumin in substitution for the 1 tablespoon of thyme. It was also snowing pretty heavy when I was making this, so instead of putting in on the grill, I roasted in the oven at 350 degrees for a little over an hour to a perfect medium rare (let it rest for about 10 minutes after taking it out of the oven). Then sliced it really thin with an electric knife and it melted in our mouths -- no steak knives needed at the table. Enjoy!
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5 users found this review helpful

Caramelized Red Bell Peppers and Onions

Reviewed: Feb. 16, 2012
Absolutely fabulous. Didn't change a thing. However, the red wine is mandatory -- not optional. Enjoy!!!
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1 user found this review helpful

Sausage Casserole

Reviewed: Nov. 8, 2013
Absolutely fantastic. I've made other breakfast casseroles from this site before and this one is the best. The cottage cheese gives it a totally different texture but not flavor. Much better than the egg/milk combination. I used 10 eggs and added mushrooms and sweet pepper, but those were my only changes. Do not change a thing -- just add to it. You will not be disappointed.
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