Lyzanda Recipe Reviews (Pg. 1) - Allrecipes.com (188301749)

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Jagerschnitzel

Reviewed: Aug. 15, 2013
Typically I hate how dry pork always turns out and I was nervous about trying German food for the first time. My verdict: it was absolutely wonderful. The meat came out so moist and tender even though I thought I had fried the thin slices too long. My boyfriend has decided it is one of his favorites. Which is great for me since it's so easy to make. Thanks! So recipe notes: I did the usual change of fresh mushrooms instead of canned. Also, I didn't buy pork cutlets, I pounded pork chops until they were about a 1/4 inch think instead.
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Lola's Horchata

Reviewed: Aug. 5, 2013
I made this for my boyfriend who is crazy about horchata. He loved it! I prefer to use cinnamon sticks to flavor while the rice soaks just because I don't like the floating pieces. Amazing recipe though, thank you! (FYI don't use cinnamon sticks from stores that leave them out in the air. Wasted multiple pitchers to those sour sticks! I'd advise getting air sealed ones if possible.)
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Chicken Asparagus Roll-Ups

Reviewed: Aug. 5, 2013
Thank you for this recipe! My family has enjoyed this twice now and I never would have thought to combine those flavors without you! Sadly, I was not faithful to the recipe, sorry. I used sour cream instead of mayo and marjoram instead of tarragon (I didn't have those items and wanted to try it so I looked for replacements....) Also, the second time I made it I used boneless skinless thighs because they are already so flat and long. Delicious with the dark meat!
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Chicken Florentine Casserole

Reviewed: Jun. 7, 2013
I have made this twice now, both times following the advice of the reviewers. It is one of my favorite dishes now. Easy and delicious!
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Bangin' Smokey Beef Brisket

Reviewed: May 31, 2013
I liked this recipe. I turned out to have a nice smokey flavor all on its own, and was even better with a little bit of bbq sauce. Perfectly tender, falls apart when you eat it but you can still slice it. Will definitely use this on all my future briskets, thanks. (Side note, I didn't have a full day so I only marinaded for 12 hours. Will probably be even better with the full day)
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Asian Orange Chicken

Reviewed: Apr. 30, 2013
I saw some comments that the recipe is too time consuming for a "so-so" result. So I altered it a small amount. I just battered the chicken pieces in flour, salt, and pepper then fried them. Then I made the sauce separate with about a half cup or more of orange juice added. Then just coat your chicken and some rice in the sauce. All the flavor of this perfect sauce, half the time. No matter how much of this I make, there's never left overs. Great recipe! Thanks so much!
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