FourCorners2Rise Recipe Reviews (Pg. 1) - Allrecipes.com (19692417)

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Indian Pork Chops

Reviewed: Feb. 6, 2014
Nice and quick. The chops were very juicy. Substituted preserves for the nectar and mixed in some OJ to thin them out.
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Dad's Leftover Turkey Pot Pie

Reviewed: Dec. 2, 2013
I skipped the green beans and substituted more peas/carrots. Came out quite well. It is pretty thick, so if you prefer a thinner filling, add more milk and/or less flour.
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Orange Soy Pork Loin

Reviewed: Jun. 9, 2013
Used a tenderloin instead of a roast. Nothing bad, but nothing really stands out either.
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Spicy Garlic Lime Chicken

Reviewed: May 6, 2013
Great cooking method, chicken was perfect. Lime was a bit strong, and spices a bit faint. Making again, I would double the spice mixture, and/or halve the lime juice. I didn't use fresh lime juice though, so perhaps a fresh squeeze will mellow things out.
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Tomato Pork Loin Chops

Reviewed: Apr. 28, 2013
A nice spicy dish. Quick and easy.
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Pork Chop and Roasted Red Pepper Bake

Reviewed: Apr. 27, 2013
Way too much work for what it was. There are much easier and more flavorful ways to do pork chops, in my opinion. The sauce was bland, but lemony. Simmering the chops in mushroom soup and ground pepper and covering with the roasted red peppers, then adding lemon to taste is the approach I would take in the future to achieve a similar result.
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Pesto Chicken

Reviewed: Mar. 25, 2013
Good way to prepare, and really easy, but the flavors didn't come together all that well. Too much pesto overpowered the initial taste, and didn't really take to the meat. The prosciutto is a nice addition. If made again, I would probably reduce the pesto and perhaps add some spices to balance it out a bit better.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Feb. 24, 2013
Wow, this is really overpowering (vinegar), but just using about half of the normal amount you would put on a salad works just fine. Good dressing, nothing exceptional though.
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Garlic Spinach

Reviewed: Jan. 29, 2013
Meh, this just didn't come together very well. I used lemon juice since I didn't have any fresh ones on hand, and that really overpowered everything.
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Blue Cheese, Spinach Meat Loaf Muffins

Reviewed: Jan. 28, 2013
The blue cheese is very present, and there isn't much character to the meat itself. Great for meatloaf fans who like blue cheese. For people who like a bit more excitement, this might be a good base to add your favorite spices and particular tastes to.
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Curried Beef a la Tim

Reviewed: Jan. 9, 2013
Excellent. The tomato paste/water didn't make much sense to me, so I just used a small can of tomato sauce instead, and I think this made it more saucy than it would have been, others said it was a bit dry. It is pretty spicy as written, but that is as easy as adjusting the curry powder. I am a fan of mustard/pepper/horseradish type of spicy, and an adjustment to the black pepper:curry ratio will dial this in perfectly. A great starting recipe to adjust to your specific tastes.
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Pirates' Pork Chops

Reviewed: Jan. 2, 2013
Needs some tweaking. Chops were pretty dry and really didn't inherit much flavor. Probably should shorten cook time, perhaps check with thermometer as it goes, rather than judge by time. Additionally, I used pineapple juice, and may have watered the sauce down too much. A thicker sauce may help. Good start with some interesting flavors, but needs some experimentation to dial in.
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Country Pot Roast

Reviewed: Nov. 5, 2012
Wow, who'd uh thunk turnips would be so delicious. This recipe is perfect, and gets the meat really tender. Great freezer meal, stores very well.
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Grecian Pork Tenderloin

Reviewed: Nov. 5, 2012
The acidity of the lime juice will sear the pork, so marinade time is not really important IMO. This recipe also works in a skillet with chops in case you want to use the oven for something else.
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Sirloin Marinara

Reviewed: Nov. 5, 2012
This has quickly become a favorite of mine. A few slight modifications I like: Cook meat rare and add sauce, then after pasta is done, put everything together and let simmer for an extra 10 minutes or so. Also, add worchestershire sauce along with a peppery Zinfendel and extra ground pepper, it inherits a nice kick.
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