SmilingRedhead Recipe Reviews (Pg. 1) - Allrecipes.com (18845052)

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Great Grandma's Pork and Sauerkraut

Reviewed: Jan. 28, 2010
This is really an excellent basic recipe! I used 1.5 pounds of pork tenderloin slices (about 3/4 inch thick) and sauted them on both sides to brown first (did not use oil at all, just non-stick spray). Then I added a 32 oz jar of sauerkraut (drained) over the top and added the peeled, chopped apple and about 1/2 cup of natural, unsweetened applesauce. I also added 2 Tbsp of brown sugar then put the lid on a cooked on low for about 35 min and took the lid off and cooked it for 5 minutes more. Delicious - the pork was so flavorful and tender, not at all rubbery!!! I definitely recommend draining the liquid from the sauerkraut before adding, otherwise there will be way too much liquid leftover in the pan (like there was the first time I made it :) Will definitely make again and again!
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4 users found this review helpful

Lobster Tails Steamed in Beer

Reviewed: Jan. 12, 2009
My boyfriend and I decided to cook lobster tails for New Year's Eve. Only one problem - neither one of us had ever cooked lobster. I thought this sounded easy enough! It was AMAZING and couldn't be easier! didn't have a steam pot so I improvised with my largest saucepan and a roasting rack that happened to fit in the bottom. We cooke three tails and used one full 12 oz bottle of "Blue Moon." I thought this beer would work well since it's orange-based. The result - incredbly flavored lobster tail better than any restaurant! The only word of caution if you've never cooked lobster tail before, remember to remove the vein that runs down the back of the tail prior to serving - didn't know that!
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12 users found this review helpful

Overnight Bubble Bread

Reviewed: Dec. 2, 2008
I got this recipe from someone at work a few years ago and make it every Christmas Eve so we have fresh rolls on Christmas morning while we open gifts! My family LOVES these sticky buns and it wouldn't be Christmas without them! Yummmmmmy! Note: it is very important to use the cook and serve pudding mix. I don't know what I'm going to do if they ever stop making it!
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1 user found this review helpful

Great Pumpkin Dessert

Reviewed: Nov. 21, 2008
My family has asked me to bring this dessert to Thanksgiving for the past 3 years - they love it! I think they actually like it more than pumpkin pie. It's a great, easy alternative and serves a lot of people! I make it according to the recipe instructions (except I used pecans instead of walnuts) and have always used yellow cake mix. It's really best when made the day before and refrigerated until serving. Serve with whipped topping - mmmmm! You really can't mess this one up!
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Strawberry Pretzel Salad

Reviewed: Mar. 26, 2008
I make this for parties in the spring and summer. It's a GREAT recipe and there's never any leftovers! The last time I made it, however, I did learn a valuable lesson. Do not use cream cheese that's been in the freezer and defrosted. If I buy cream cheese on sale, I'll usually toss it in the freezer. It's ok in something that you bake (cheesecakes, etc.) but NOT good in something that is meant to set up in the refrigerator. The middle layer remained too runny and never really set up well. It still tasted great, but I knew it wasn't perfect!
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Apple Crisp II

Reviewed: Nov. 6, 2006
I hosted a small birthday brunch yesterday and needed to bring in something for "brunch monday" at work. So I used two 8 x 8 pans instead of the 9 x 13 (used more apples but the split the topping amongst the two pans). It was a hit at both functions! I did notice that my "crisp" wasn't crisping as well as I would have liked, so I melted and additional 1 cup butter and poured half over each pan during the last 10 min of baking.... wonderful!!
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Bob's Awesome Lasagna

Reviewed: Jan. 31, 2006
This was not good! I was ver excited to try it because of all the high ratings. the sauce was great, but the combination of all ingredients resulted in a runny lasagna that fell apart when you tried to plate it. I would much rather have a lasagna made with ricotta than cottage cheese any day. I think the cottage cheese was what made it runny.
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2 users found this review helpful

Coconut Macaroons II

Reviewed: Dec. 13, 2005
I've found the PERFECT combination for this recipe. I use 2 (14 oz) bags of Baker's brand coconut then the sweetened condensed milk and the extracts. I chill my mixture for two hours so it's easier to work with. I roll a teaspoon of the mixture between my palms lightly to form a ball and drop on the cookie sheets. I bake them for 12 min at 325 degrees. They're easier to remove from the tray if you let them set-up on the tray for 2 min. after removing from the oven. I allow them to cool on wax paper, then dip the bottoms in melted semi-sweet chocolate and put on a wax paper lined cookie sheet in the frige. They are incredible and look so pretty with my holiday cookies!
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348 users found this review helpful

Company Chicken Pasta Salad with Grapes

Reviewed: Jul. 23, 2005
This salad is INCREDIBLE! It tastes just like the chicken salad at a local hot spot here in Cleveland! I omitted the celery (as I'm not a fan of it in general), and served it over salad greens topped with chopped pecans and poppyseed or sweet & sour dressing on the side. I also used balsamic vinegar because I didn't have rice vinegar and it was wonderful. Vegetarians: this would still be JUST as good without the chicken! Thanks for a fantastic recipe!
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13 users found this review helpful

Cranberry Hootycreeks

Reviewed: Jul. 17, 2005
Whether I give these away in jars, or make the actual cookies to take to a party, my friends and family look forward to these cookies every year around the holidays. They make great gifts everyone will love! And, they are the most delicious cookies you will ever have! Thanks for a wonderful recipe that has truly become a family favorite!
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Barbecue Beef Cups

Reviewed: Jul. 15, 2005
What a great idea! My family loves barbecued beef on buns, but this was a wonderful variation. I added a few dashes of hot sauce, as I would to my barbecued beef anyway. I will definitely make this again and again!
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Dirt Cake I

Reviewed: Jan. 10, 2005
I have made this several times for parties, showers... you name it! It is wonderful. I have never added the butter, but it turns out great every time!
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2 users found this review helpful

Cola Pot Roast II

Reviewed: Oct. 4, 2004
I made this when my parents came over to my apartment for the first time. It was so easy and no fuss! My mom was VERY impressed and my stepdad said it was the best roast he'd ever had! (With the exception of my mother's, of course :o) You could cut it with a fork! I added a couple of potatoes chopped into large chunks and one onion cut into large chunks. I also marinated the roast before hand, as my mom alwasy does, with Italian salad dressing and a little bit of worchestershire sauce. DEFINITELY a keeper I will make again!
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1 user found this review helpful

 
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