ValerieB333 Recipe Reviews (Pg. 5) - Allrecipes.com (18955478)

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Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Feb. 14, 2007
Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Don't forget to stir or shake once or twice a day for even color. 48 hrs is a minimum, will usually take four days to be colored through.
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63 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 11, 2007
Very good. To keep topping from being soggy the next day put a few saltine crackers in with the muffins when you store them. (to absorb moisture) This also works to keep crunchy cookies from becoming soft.
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122 users found this review helpful

Slow Cooker Swiss Steak

Reviewed: Feb. 10, 2007
I was out of a few things, used 1/2 cup ketchup instead of worcestershire and brown sugar, only one can of tomatoes, and added 1 teaspoon "better than bouillon" beef mixed with 1/4 cup warm water. I agree that there is really no need to brown the meat or cook the veggies in this recipe, it comes out great with everything thrown in raw and saves time and mess. Easy to add/subtract veggies to taste. Delicious!!
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 4, 2006
I really didn't expect this to turn out but it was the juiciest and most delicious "baked" chicken I have ever made. Instead of paprika I sprinkled entire chicken with Goya Adobo Seasoning. Used 2 vidalia onion halves and two wads of foil and even without adding liquid the gravy I made later with the juices was fabulous.
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2 users found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Oct. 4, 2006
Far more work that it is worth, would rather have a plain old sausage pattie. This must be an aquired taste. If you have never tried it I suggest you cut the recipe in half.
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3 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Oct. 4, 2006
Delicious!! I put the shredded Beef into a casserole dish and poured the juices on top (after removing the fat from the juice.) The meat absorbed most of the juices while it cooled slightly and came out tender and juicy. Thanks Ronaldo!!
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1 user found this review helpful

Amazing Ribs

Reviewed: Oct. 4, 2006
So tender and delicious you will think you are in a rib joint! Thanks for a wonderful recipe, I'll never make ribs any other way. Try these with the absolutely awesome sauce, also from this site. Note to self: 1-2 min per side on a hot grill is plenty ... just enough to get grill marks and then 2 hrs on high, 2 hrs on low, let sit on warm 1-2 hours and refrigerate. We think these are best reheated in the oven the next day. They freeze well.
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8 users found this review helpful

Betsy's Mandarin Orange Salad

Reviewed: Feb. 26, 2006
Absolutely Delicious! As per prior suggestions I used half the amount of oil and a mixture of red leaf and romaine lettuce. Using bagged seasoned toasted almond slices saves a step and cuts the sweetness a bit. You may want to add about half of the dressing at first and then finish adding to taste. Even my husband ( "You are putting oranges in WHAT"? ) loved it!!
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6 users found this review helpful

Fried Pork Chop

Reviewed: Feb. 26, 2006
Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.
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605 users found this review helpful

Displaying results 81-89 (of 89) reviews
 
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