HUNGRYJOHN Recipe Reviews (Pg. 1) - Allrecipes.com (18827197)

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Chipotle Crusted Pork Tenderloin

Reviewed: May 17, 2014
Too hot for me, and waaaay to hot for my wife. She just couldn't eat it.
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2 users found this review helpful

Easy-Bake Cheddar Biscuits

Reviewed: Jul. 27, 2013
I was planning to freeze these, but sampled one right out of the oven and it was all I could do not to eat them all. Very cheesy, very soft and fluffy. Didn't fool with the cream cheese; a pat of butter was all it needed. Will have to double it next time; nine of these aren't nearly enough.
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2 users found this review helpful

Low and Slow Pulled Pork

Reviewed: Jun. 24, 2013
The technique in this recipe is perfect, but where are reviewers coming up with this stuff about "four hours of cook time?" The recipe calls for 7 1/2 hours. And that is only an estimate. Cooking to a temp of 195 is better, although many top pitmasters say 205. Best test, in any event, is to stick a fork in end of butt. If it will easily rotate 180 degrees, it's ready. If not, cook it a little longer.
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1 user found this review helpful

Bolognese with Homemade Noodles

Reviewed: Mar. 18, 2013
This is a pretty good pasta sauce, but it doesn't have even a nodding acquaintance with Bolognese sauce. It's biting into what you thought was an apple and it turns out to be a pear; good, but an entirely different taste. This sauce has waaay too much tomato flavor for a Bolognese sauce; the Ragu Bolognese and Northern Italian Meat Sauce recipes on this site look a lot more like the real thing.
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4 users found this review helpful

Pork Tenderloin with Tomato and Pepper Sauce

Reviewed: Feb. 16, 2013
Way too hot for me, even with mild Rotel tomatoes. Whatever flavor there was, it was just overpowered by the heat.
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2 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 17, 2013
This isn't my favorite soup recipe at this site (that honor belongs to Lindsay Perejma's minestrone), but it is in the top two or three -- really outstanding. Didn't change a thing, and don't think I need to. My wife and I have soup for lunch just about every day in winter, and we will enjoy this one often.
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2 users found this review helpful

London Broil II

Reviewed: Apr. 27, 2012
I used flank steak. London Broil has been made for years with flank steak. Relatively recently, butchers have been cutting cheap beef round about two inches thick and calling it "London Broil." The real, flavorful thing is flank steak and that's what you should use. Jill is right on with recipe.
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8 users found this review helpful

Penne Pasta Lasagna

Reviewed: Jan. 3, 2012
The proportion of ricotta was way too high in relation to meat sauce, which made it very dry. Rather bland, too, as others have noted.
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4 users found this review helpful

Kikkoman Chinese Pepper Steak

Reviewed: Dec. 21, 2011
I guess Hoisin Sauce just isn't for me . . . way too sweet. First time I ever had a main course that was sweeter than the desert. Too bad, because it was very quick and easy.
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4 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Nov. 14, 2011
This rub is OK, but far from the World's Best. The rub from Chris Lilley in another Pork Board recipe, Rubbed and Grilled Pork Loin, is vastly superior. This one somehow manages to be a little too sweet and a little too spicy at the same time.
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6 users found this review helpful

Southern-Style Oven-Fried Catfish

Reviewed: Oct. 19, 2011
This one is pure perfection. My wife doesn't like catfish, and there isn't much that I like better. I can cut this recipe in half and stuff myself and let her eat chicken. Cooking time is right on the money, and the coating is excellent. I use half water and half hot sauce with the egg, but it is easy to adjust to your taste.
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3 users found this review helpful

Kraft® Triple-Layer Lemon Pie

Reviewed: Jul. 27, 2011
This one is a inner. So easy. So good. My wife is diabetic, so I used sugar-free pudding and lite Cool Whip. It did fine.
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5 users found this review helpful

Caribbean Delight

Reviewed: May 13, 2011
I thought this was going to be quite spicy, but there wasn't a lot of heat. There was, however, a lot of flavor and I'll be throwing this one on the grill a lot this summer.
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1 user found this review helpful

Tex-Mex Beef and Cheese Enchiladas

Reviewed: Jan. 28, 2011
I've never eaten enchiladas quite like these, but they are excellent. Spices are just right for me, but easily adjustable if you like hotter or milder. Easy to cut in half if serving only two, as is the case for wife and me.
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26 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Dec. 14, 2009
Not bad, but to my taste not nearly as good as so many other chicken recipes in my collection.
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1 user found this review helpful

Georgia Dirt Bombs

Reviewed: Dec. 8, 2009
Easy, quick and tasty. A bit too sweet for me. Next time I'll finish with much less of the cinnamon sugar. But I tend to like things less sweet than the average bear and the recipe will probably be fine as is for most people.
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1 user found this review helpful

Burgundy Pork Tenderloin

Reviewed: Nov. 9, 2009
Got to invite someone over for dinner soon, because this is definitely company fare -- not that it isn't fine for just the wife and me (although that requires cutting it in half, and still leaves leftovers. When I served it, my wife said, "Oh, that looks so good." When she tasted it, she said, "Tastes good, too; really good. This is a keeper." So easy, too. Browned tenderloin in skillet before putting in oven, and added mushrooms, as another reviewer suggested, and it wasn't nearly done after 45 minutes; needed about 15 minutes more.
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3 users found this review helpful

Cajun Baked Catfish

Reviewed: Sep. 25, 2009
This is a fine recipe if you don't love catfish. The problem is that if you do love catfish (and I do), the spices completely mask the flavor of the fish. On the plus side, it is very easy, very quick.
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2 users found this review helpful

Paula's Bread Sticks

Reviewed: Jul. 10, 2009
I can make tasty biscuits and cornbread. I can make popovers that pot right through the roof. But I've never been able to make decent rolls despite trying dozens of recipes, some that seem to work perfectly for other people. These bread sticks are a wonderful substitute, and as an earlier reviewer noted, they reheat beautifully after freezing (15 minutes in foil at 350).
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2 users found this review helpful

Juicy Roasted Chicken

Reviewed: May 14, 2009
Very good, and even better for sandwiches the next day.
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1 user found this review helpful

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