Vikingmedic Recipe Reviews (Pg. 1) - (19027651)

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Balsamic Roasted Pork Loin

Reviewed: May 12, 2014
We made this recipe exactly as written using Montreal Steak Spice and marinated it almost 24 hours. We placed it on the onions as others had suggested. The house smelled amazing, the flavour was very good and my husband loved the onion addition. Next time I think we'll increase the heat to 375 to have the sauce reduce more and caramelize. Very tasty, thank you.
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Six Can Chicken Tortilla Soup

Reviewed: Mar. 13, 2014
The first day I would have given it 4 stars BUT by the 2-3 day, because we were taking it for lunches, the flavours had really melded together. I couldn't find regular broth in cans so I just followed another reviewer and used a tetra pack of chicken broth, a deli roast chicken instead of canned and added the oregano, cumin and chili powder as suggested and through it all in my slow cooker with a bit of lime juice. I've just made my shopping list to get the ingredients to make it again. Thank you Terryn for submitting a wonderful recipe that can be adapted so easily.
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3 users found this review helpful

Tomato Bisque III

Reviewed: Jan. 30, 2014
My son wasn't feeling well and wanted cream of tomato soup...the canned stuff. I remembered saving this recipe and decided to make it instead so he would be getting something healthy with chicken broth in it. The only modifications I made were 2 tbsp of sugar instead of 3 because I ran out and OMG, it was delicious! My son came downstairs because it smelled so good and then devoured two large bowls!! This was so easy and quick and now a staple in our house. Thank you!
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Banana Crumb Muffins

Reviewed: Dec. 25, 2013
I made these exactly as written but was able to portion them into twelve muffins instead of ten because of my pan. These came out the lightest, fluffiest muffins I have ever made. My husband had three within fifteen minutes and said they were "freekin awesome". These will be part of our Christmas morning tradition!!! Thank you.
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Out of this World Turkey Brine

Reviewed: Dec. 25, 2012
This is my first ever post but have read many. We made this brine exactly as described and can add that make sure you have a large enough container to hold the two gallons because it's worth it. We brined our 14 pound bird for 36 hours and then rinsed it thoroughly as other posters have indicated for the full two minutes to avoid saltiness. We then applied a wet rub. We decided to put it on the BBQ as one poster had said. We never had to baste, not once. Our family said it was the best bird they have ever eaten. I have sent this brine recipe to all of them and we will never go back to putting our bird in the oven and just basting every twenty minutes again. I'm writing this as I am eating a piece of cold leftover turkey and it's still moist!
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