TENEKA Recipe Reviews (Pg. 1) - Allrecipes.com (18799415)

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Maple Baked Pork Loin Roast

Reviewed: Jun. 2, 2013
I made this exactly as it was written, which is rare for me. I added a few seasonings to the flour before I browned the pork loin and reduced the sauce to use over the meat. Other than that, I followed the directions to a 't'. What a great meal! I served slices of meat over mashed butternut squash and drizzled the sauce over both--so easy and so tasty!
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Cherry Enchiladas

Reviewed: Oct. 5, 2012
I followed others' reviews about mixing cream cheese and powdered sugar (half a brick of cream cheese and about a quarter cup of powdered sugar) and spreading the mixture on the tortillas before I added the cherries. It tasted delicious but looked a little chunky when the filling overflowed in the pan--could be that it was reduced fat cream cheese? I used an 8x8 square pan, and all five enchiladas fit tightly. I also substituted half and half for water in the syrup mixture, which worked really well. The weirdest thing about this recipe was that the top half of the enchiladas were delicious-crispy and sugary and tasty...the bottom half was white and soggy. Next time, it might be worth turning them after they've sat for a few hours or rolling the whole thing in your cinnamon sugar mixture...some way to keep the whole thing crunchy. This is a good recipe but definitely needs some tweaking.
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Bolognese Stuffed Bell Peppers

Reviewed: Jan. 5, 2012
This recipe was delicious! I usually stray from a recipe quite a bit, but this one I only changed a few things: used brown rice, grated my carrots, and didn't use pancetta. I also added onion and garlic to my hamburger meat as it was cooking. I followed some other reviewers and blanched my bell peppers first, and I think that helps a lot. I also filled my peppers halfway, put a pinch of mozzarella in the center, and topped with more filling. I added a little mozzarella on top for presentation too. I will DEFINITELY be making this again!!
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5 users found this review helpful

Acorn Squash Slices

Reviewed: Nov. 10, 2008
This was really good, but everyone is right--a little difficult to eat. I skipped the butter and added cinnamon and nutmeg to the syrup. I also used some mixed nut topping that I had in the cabinet, and I think it would have turned out better if I had used just straight pecans like the recipe said!
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5 users found this review helpful

Asparagus Wrapped in Crisp Prosciutto

Reviewed: Nov. 10, 2008
This was good, but be careful how much olive oil you use! It takes the prosciutto forever to cook, and then once it finally gets crisp, your asparagus is almost overdone and your oven is smoky! Just a warning. :)
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Heavenly Halibut

Reviewed: Aug. 30, 2008
My changes: Less butter, no green onions, extra hot sauce, no salt. Bake at 400 for 20 minutes, broil at the very end... I used very thick halibut filets, so next time I make this, I will double the topping and put a layer in the pan underneath the fish as well as on top. ABSOLUTELY WONDERFUL!
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Roasted New Red Potatoes

Reviewed: Jun. 24, 2008
I liked this...I used baby gold potatoes and sprinkled them with some garlic powder, fresh parsley, and sea salt. I had to cook them about 45 minutes, but they turned out great!!
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1 user found this review helpful

Magic Marshmallow Puffs

Reviewed: Feb. 19, 2008
These were great...except for the fact that I apparently didn't seal them tightly enough...I ended up with a sticky sloppy mess that tasted pretty fantastic anyway!
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Easy Tilapia with Wine and Tomatoes

Reviewed: Jan. 28, 2008
Yum! I seasoned the fish with pepper and lemon juice, used fresh onion, canned tomatoes, olive oil, and sherry cooking wine. I put the fish in foil packets but cooked it in the oven...wonderful and healthy!
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Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Reviewed: Dec. 4, 2007
This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling business! I also browned the outside of the tenderloin and put it in my roaster oven for a few hours--worked beautifully! Next time, more bleu cheese in the meat and less mustard in the sauce. Otherwise, everything was great!
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28 users found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Jun. 18, 2007
this recipe was really good...i used 4 chicken tenders (DEFINITELY halve the amount of filling), 'battered' with egg and italian seasoned bread crumbs and lightly fried on each side. i added fresh spinach, italian seasoning, and some sauteed onion to my filling mixture, rolled it all up and stuck toothpicks in each one. i also covered it with foil the entire cooking time...turned out wonderfully!
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Pollock Montreal

Reviewed: May 2, 2007
i used garlic pepper, a bit of flaxseed for breading, and provolone cheese...and this was STILL bland. I always rinse fish beforehand to get rid of the fishy taste, and I am kind of sad I did...I was longing for ANY sort of flavor!! The veggies were my favorite part.
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Harvest Rice Dish

Reviewed: Apr. 15, 2007
I really enjoyed this recipe-I didn't have any wild rice or oranges, so I just left them out. I also didn't measure the cranberries (which I chopped up tiny) or mushrooms...but I absolutely loved this--which I very rarely do without tweaking the recipe. The carmelized onions simply MAKE this recipe. I also followed another suggestion to toss in the almonds with the rice to make them more tender. Definite high five!!!
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Apricot Chicken II

Reviewed: Apr. 5, 2007
This recipe was great...after I changed it a bit. I used two chicken breasts, about 1/3 cup of apricot preserves, a tablespoon of apple cider vinegar, 2 tbsp of brown sugar, about 1/3 cup of white wine, some chopped up dried cranberries and a tiny bit of minced garlic. I mixed the sauce together in a casserole dish, tossed in the chicken, and cooked it for about 45 minutes with the lid on the entire time. I served it over brown rice with roasted potatoes and corn...fantastic and super easy--I wish I had leftovers today!!
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Baked Acorn Squash with Apricot Preserves

Reviewed: Feb. 2, 2007
This was really good! I am used to acorn squash with brown sugar and butter too, so this was a nice change of pace!.
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Great Garlic Bread

Reviewed: Jan. 29, 2007
I really liked this recipe...I cheated a little and used some jarred garlic with the fresh and used italian seasoning instead of parsley. Fantastic!! Here's a helpful hint-if you don't have a pasty brush, use a big spoon with holes...works just as well!
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Garlic Lemon Butter

Reviewed: Jan. 7, 2007
I have used a recipe similar to this for years. I use a stick of unsalted butter, the juice from half a lemon, about 1/2 a teaspoon of minced garlic, and a little bit of salt and pepper. I roll it into a tube and wrap it in the paper from the stick of butter. I stick that in a baggie and keep it in the freezer. It's great for garlic bread, sauteeing shrimp, and roasting chicken. Just slice off however much you need. Two thumbs up!
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26 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 31, 2006
This was a big hit!! I used whole berry cranberry sauce and added a little bit of honey to the sauce in the crockpot--turned out wonderfully. I also cook my meatballs on a broiler pan in the oven so the fat will drain off into the bottom pan--makes the sauce not so greasy!
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Mexican Rice Pilaf

Reviewed: Dec. 31, 2006
No cumin, a can of rotel instead of the tomato and pepper, no cheese, and 2 cups of chicken broth are the only changes i made in this recipe. It turned out really well, and pretty healthy too! Everyone who thought it was gummy probably didn't add enough liquid while the rice is cooking--brown rice is different than white rice, folks!!
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Honey Grilled Chicken

Reviewed: Dec. 22, 2006
i used a lot of extra butter and garlic, and i substituted lime juice for lemon juice. i just guessed on the amount of honey to use-also added some salt--and let the sauce simmer for about five minutes. i also sprinkled lemon pepper on the chicken before i grilled it...turned out pretty well, actually.
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