Dawn Kennedy Recipe Reviews (Pg. 1) - Allrecipes.com (13780136)

Crunch Bar

Reviewed: Sep. 18, 2008

YUM

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I used a whole breast, leg and thigh and a small batch of the marinade. Marinaded it probably close to 24 hours. I thought I had brown suger but didnt so i squirted some syrup in it, a little cinnamon and some white sugar instead.. Then I couldnt help it I had to put red pepper flakes and cayenne and hungarian paprika in it because i love everything grilled hot.. everything else was the same but i also couldnt help myself from bbqing it without tasting it the way its supposed to be first. Man this chicken was awesome, i used sweet baby rays on it. I even burnt one side of the breast a little.. ok alot and it didnt dry the meat out. It did give me the runs though.

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Autumn Cheesecake

Reviewed: Sep. 11, 2008

I feel kind of tacky that I did not come up with the recipe myself but this is the one i usually make for holidays. This recipe is fantastic, hands down. I even bought a higher quality springform pan just because the recipe is worth putting extra time etc into because it is very good and very attractive.

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Emily's Famous Hash Browns

Reviewed: Sep. 6, 2008

I was reading through the reviews of this basic but fool proof recipe for delicious shredded hash browns and noticed sullys review about them coming out super greasy. It is very important to have your oil very hot but not smoking or so hot that it will blacken the potatoes... It can take a few tries to get it down as far as being able to tell the right temp but if the oil is not hot enough they will come out saturated with grease just like anu fried food would when not cooked correctly.

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Chicken Fried Chicken

Reviewed: Sep. 4, 2008

I have been making this recipe my entire life. I learned it from my Mother and Grandmother. We all make it with and without the potato flakes. We also use it on pork chops, the ones that have bones come out tastingthe best but the boneless are yummy too. It's also very good with lemon or lime juice dripped on it immediately after cooking and DELICIOUS with italian dressing. One thing I have learned that is pertinent is that to get a good, thick breadingthat does not fall off at all, go flour, egg wash then crumbs and repeat egg and crumbs if you want, or not. The important thing is refrigerating the breaded meat for atleast a half an hour.

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Balsamic Roasted Red Potatoes

Reviewed: Jul. 22, 2008

I liked these potatoes alot. Different and flavorful. The mil balsalmic really adds to the flavor. Will definately make again.

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Souvlaki

Reviewed: Jul. 22, 2008

Ok, i followed this recipe to a T but at the end I got lazy. I was engrossed in a movie i was watching and got hungry so i browned the meat and veggies a little bit in a frying pan for a bit, then i put it in the oven for a little while instead of grilling.. I can just imagine how delicious this recipe is when done on the grill as written, even done in the oven it had a great flavor, i loved it and will definately make it again.

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Rolled Dumplings

Reviewed: Jul. 17, 2008

This is now my regular recipe for making dumplings.

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Grandma Ople's Apple Pie

Reviewed: Jul. 17, 2008

This recipe is great. Ive now made apple, pear and rhubarb pie with this recipe. Also made little mini rhubarb pies in small round non stick baking pans. All turned out delicious!

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Apple Pie by Grandma Ople

Reviewed: Jul. 14, 2008

Wow what a great pie recipe. I LOVE the crust! Took everything in me not to pick at it while it was cooling.. and just in general =) I actually made mine with sliced pears... Apples are super expensive right now, maybe because of those crops that got hailed on out in NY, I dont know, but they were like 5 dollars a pound! The pears were only 2.. I also decided, since I noticed AFTER making the best pie crust recipe on here, that it yields two sets of crust, to make mine in a 9x13 glass baking pan. I used all that crust and had a little ball leftover. The bottom crust was a little on the thick side and it tasted great and kept the filling in nicely. I latticed the top. It was a huge pie! Everyone whos tried it loves it.

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Dumplings

Reviewed: Jul. 12, 2008

I made these to go with Chicken Paprikash II submitted by SHAELYNUMBER10. I did end up having to add a little extra flour to make the dough " soft " as the recipe stated it should be, instead of sticky. I warmed my milk in the microwave before adding it also. I cut the butter in with the whisk . Then i cooked them in the juice from the paprikash after removing the chicken to be deboned. Added the paprikash sour cream mixture once the dumplings cooked covered for 10 mins. They turned out perfect, first time ive ever had dumplings turn out right. Thank you.

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Chicken Paprikash II

Reviewed: Jul. 12, 2008

This recipe came out great. I used fresh ground pepper ( the kind that has the four dif color peppercorns in it ) and a pinch of cayenne because i didnt have red pepper flakes. After the chicken was cooked through, I took it out and set it aside, then made the "Dumplings" recipe from this site, added a can of chicken broth to the pan and mixed it in then dropped the dumplings into it. Covered the pan and cooked them for 10 mins as the dumpling recipe says. While that was cooking i made the sour cream mixture. Once the dumplings were done i mixed the rest of the stuff back in, including the chicken, which i removed all the bones from. I also added another tablespoon of my sweet hungarian paprika, which was a mistake, i should of went with the suggested amount, a pinch of cayenne, and a little tiny bit of extra salt when i put the can of broth in. This turned out so good! My family members who make this put red wine or something in it. It was interesting to taste the traditional recipe.

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Calico Squash Casserole

Reviewed: Jul. 11, 2008

This stuff is soooooo good. I love it, its hard to not eat the whole thing myself in 2 days time, im not even kidding. the pimento doesnt even matter it just adds color, either way it is awesome.

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Simple Pork Rib Dry Rub

Reviewed: Jul. 10, 2008

Ok I am giving this recipe a second 5 star rating. Tried it this time with a half rack of spare ribs. Rubbed it on them and wrapped tight in foil like the Baby Back Ribs recipe and then the next day instead of baking, i put more charcoal on the grill then normal so it would burn longer, threw some soaked hickory chip on there and put the ribs on there raw. Left the air holes open about 1/4 of the way and didnt open the lid at all for about 45 mins, at that point i checked them and then opened the vents about half way. Basted with kraft honey bbq this time. awesome. the brown sugar and hickory sweet baby rays was a better sauce combo with this dry rubs flavor though, but this recipe is fantastic.

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Baby Back Ribs

Reviewed: Jul. 4, 2008

I followed suggestions from the reviews of this recipe and those on Dry Rub for Ribs by Denise and used Denises dry rub minus a little bit of the salt, used just under a tablespoon and instead of black pepper I had one of those multi colored peppercorn grinders from mcormick so used that, other then that used her same recipe, rubbed that in, wrapped them in the foil, left them overnight, then baked them at 250 for a couple hours and they tasted great already and were about to start fallingoff the bone but not quite, I brought them out a teeny bit early so they would stay together on the grill and once i grilled them for about 20 mins over some charcoal and a little bit of soaked wood chips then basted them with brown sugar and hickory sweet baby rays, i got to have the best BEST ribs i have ever eaten in my life except for the ribs at Dinosaur BBQ in New York but being a 2nd to those is a humongous compliment. I really think using the foil has alot to do with how they turned out. It makes sense that it would lock in moisture, flavor and tenderness. Great idea, thank you.

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Dry Rub for Ribs

Reviewed: Jul. 4, 2008

I normally just get spare rib and make them however I decide to make them that day. I will probably share some of my rib recipes now that I have registered. I registered today because i just HAD TO COMPLIMENT THIS RECIPE. It was the firsttime i made baby back ribs for one. I figured they probably werent all that different, leaner.. etc.. but I wanted to try a new recipe and I am so glad I did. This rub is fantastic. I read the reviews for this one and the Baby Back Ribs recipe where he says to marinate them in your bbq sauce in foil overnight then bake them in the foil and decided to use this rub, wrap them in the foil, left them overnight, baked them at 250 for a couple of hours and they were already awesome tasting and starting to fall off the bone at this point but when i grilled them over some charcoal and soaked hickory chips and basted them with brown sugar and hickory sweet baby rays for about 20 mins ( low heat ).. WOW. BEST ribs I have EVER EVER tasted. They were already the best when they came out the oven. The only ribs I have everhad that were better were from Dinosaur BBQ in New York and I dont think anything will ever top theirs but these were super.

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