Paperlady Recipe Reviews (Pg. 3) - (1993631)

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Philly Steak Salad

Reviewed: Jul. 27, 2006
This was really tasty and easy. Since it is only two of us at home, I used a couple skirt steaks instead of the flank, thinly sliced on the bias. I used a combination of romaine hearts and spinach for better nutrition. My husband thought the curly fries were wierd in a salad, but since he cleaned his plate, I guess it wasn't too much of an oddity! I am keeping this one to serve for guests because it tastes good, and seems healthy and is unusual.
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2 users found this review helpful

Sloppy Joes II

Reviewed: Feb. 3, 2006
this is a classic!!! been making it for 20+ years with these flavors! For vegetarians or budget stretchers, try using TVP in place of or stretching the meal. (Been doing it for years and no one complained) Be sure to reconstitute the TVP with veg broth or beef broth, then add to the simmering part. TVP absorbs too much of the moisture and sauce by itself. However, if you want a firmer mix,and are using TVP, go less on the broth added to the TVP then add to the sauce. TVP is a wonderful stretcher - and it absorbs the liquids it is in to give a ground meat texture
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4 users found this review helpful

Dutch Babies II

Reviewed: Dec. 21, 2005
I grew up having Swedish Pancakes on Christmas day. My mom's version was basically a crepe filled with ligonberries. I found a recipe similar to this years ago and lost it. The flavor and consistentcy of the pancake were more to my liking of the crepes my mother made. I top ours with raspbery jam, a lemon squeeze and need the white fluff of confectioner's sugar. All my taste buds jump at the "old flavors" of my mothers, but within our current budget and availability.
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1 user found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Sep. 20, 2005
made this for two. I came home later than expected one night and found what I had planned to be 2 pork chops for dinner turned into only one.The ingredients and flavors were exactly what I was looking for!!! I had one very large boneless sirloin chop and one very large sweet potato. Cut them both into 1/2 inch chunks. I mixed salt and pepper togethr and tossedthe pork cubes in it. Sauteed the onion(reached a little carmelizing point) and potatoes (browned outside, but not done) and pork (patially browned), tossed in the apples to saute quickly. Topped with the brown sugar. Put it all in the oven for 1/2 hour. It was great!!! Served it with steamed brocolli. Nice colors and flavors!!
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Mesclun and Mango Salad with Ginger Carrot Dressing

Reviewed: Apr. 1, 2005
The dressing forthis was so easy - elements I always have in my kitchen - the mango added nice color and flavor. I used spinach from a bag. still really good. added some romaine for crunch. the dressing and mango are the punch, any greens would be honored to be adorned with that mix!
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13 users found this review helpful

Beer Butt Chicken

Reviewed: May 1, 2004
I love this recipe. The secret is to use beer - it can be n/a beer, micro beer or whatever is on sale. I have tried it with different liquids. Anything of a fermented base works well. Even wine but not as good as beer. The malt or the hops do something to the chicken. I also have tried a variation where the chicken is brined in a cinnamon, garlic peppercorn marinade for 24 hours. KILLER! I put a brown sugar cayenne rub on the chicken for a beautiful color and flavor.
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0 users found this review helpful

Displaying results 41-46 (of 46) reviews
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