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Burgundy Pork Tenderloin

Reviewed: Mar. 28, 2010
After reading all of the suggestions I just went ahead and followed the original recipe (although I made sure to slice the celery and onions thinly). I've made this twice now and both my husband and I think it's fabulous! I also tried adding mushrooms in with the celery and onions - delicious! Oh, and I didn't bother straining out the veggies when I made the gravy, I just put the meat aside and made the chunky gravy right in the roasting pan on the stovetop. Thanks for the excellent recipe! :)
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Banana Cupcakes

Reviewed: Sep. 7, 2008
I was afraid these might turn out muffin-y rather than cake-like... While they weren't super fluffy they definitely weren't muffins (which was good!) Nice banana flavour too. I used cake flour (that's what I had) and butter rather than shortening (again because I had it on hand). Didn't try the icing because I wanted a cream cheese frosting instead. These were popular and I'll definitely make them again!
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Vegetarian Four Cheese Lasagna

Reviewed: Nov. 4, 2007
Very tasty! I used canned pumpkin, drained can of tomatoes, and substituted a mix of mushrooms/onions/and peppers that I stir-fried for the eggplant (can't convince the rest of the family to eat eggplant even though I think it would have been great). Was pretty easy to put together, great leftovers - definitely will make again! Thanks!
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Taste of Home's Morning Glory Muffins

Reviewed: Feb. 9, 2007
Substituted mostly whole wheat flour and used brown sugar (only one cup and still very sweet I think). I liked these muffins but I found the pineapple overwhelming, I think I will throw in some chunks of apple next time and just leave the pineapple out - was one too many flavours and it just took away from the rest of the muffin. Still good, just needs some tweaking!
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Fresh Pear Cake

Reviewed: Feb. 9, 2007
I made a few substitutions: half whole wheat flour, brown sugar instead of white (and a little less of it), and pear puree (applesauce would work too) for some of the oil. And I made muffins instead of a cake/loaf. Great way to use up some pears, I would chop them up smaller next time I think, they really don't bake down at all so the size you cut them is the size you get in the final product. Turned out great, if not a little on the sweet side for my tastes (even with the substitution and skimping a little on the sugar) - easily remedied to suit taste though, and it *was* supposed to be a cake afterall... :) Will make again!
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Caramelized Baked Chicken

Reviewed: Feb. 9, 2007
Quite sweet...tasty though! I added a teaspoon of crushed red pepper flakes (we like spicy!) and the heat gave a nice edge to the sweetness. Took advice from others and poured sauce out of pan after baking into a small saucepan to thicken (this only took about two minutes!) Poured sauce over chicken, rice and some steamed veggies - yum!
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Mall Pretzels

Reviewed: Mar. 27, 2006
I used only whole wheat flour as that was all I had so maybe that made a difference, but I have no idea what the reviewers who had problems with sticky dough did - my dough was actually a bit on the dry side! No problems with the water bath either, although I did blot the bottoms with a papertowel before putting them on a greased cookiesheet to reduce sticking (and had no problems with that either). I cut the recipe in half since so many people said the pretzels didn't keep well... I didn't have any problems here either? Then again, I didn't put any topping on them until just before eating (so the stored ones are 'naked') - at the mall they don't put the topping on until you request it and if it IS done beforehand, well, those pretzels have only been sitting there for a half hour or so! Oh, and just like I request at the mall, I use water to make my topping stick (spray bottle) instead of butter - trying to be healthy and all. :) Both me and my bf thought these made a great snack!
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Candied Chicken Breasts

Reviewed: Mar. 22, 2006
Tasty, but the breadcrumbs ended up being all soggy by the end. I suppose that was to be expected, but next time I think I will fry a little longer first and then take the foil off for 15 minutes at the end. As per other reviews I halved the crumb mixture, cut the sugar by almost half, added pinapple chunks 10 minutes before end of baking time, and cut baking time down to 40 minutes. Oh, and I only used 5 chicken breasts but made all the sauce so I would have some to top off my rice - was too much sauce, I think the original amount would have sufficed! Will be making again.
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