PATSY HENNESSEY Recipe Reviews (Pg. 1) - Allrecipes.com (1092526)

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Chicken Jerusalem I

Reviewed: Jan. 20, 2002
We absolutely loved this dish! I added garlic to zing it up a little, and can't wait to experiment with other seasonings with this sauce. I am not sure why some reviewers had trouble with a strong wine taste. I thought it was just perfect. My only thought on the problem is that it may have been the wine they used. You should never use "cooking wine" or el cheapo wine in a sauce. If it isn't good enough to drink at the table, it isn't good enough for the sauce!
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9 users found this review helpful

Cheesy Creamed Spinach Casserole

Reviewed: Dec. 31, 2001
This is an excellent and easy recipe. Even my husband, who does not like spinach, loved this.
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1 user found this review helpful

Mustard Vinaigrette

Reviewed: Jan. 27, 2002
Not only was this an excellent salad dressing, we marinated pork loin chops all day in this dressing before putting them on the grill, and they were fabulous!
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47 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Mar. 21, 2002
Very flavorful and very easy.
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0 users found this review helpful

Bacon and Cheddar Mashed Potatoes

Reviewed: Mar. 3, 2002
We loved this recipe! I used mayo instead of Miracle Whip, because we don't like it, and I didn't think the taste was too strong of mayo.
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1 user found this review helpful

Fluffy Potato Casserole

Reviewed: Apr. 12, 2001
My kids and husband all loved this recipe! What a super way to use up leftover mashed potatoes.
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0 users found this review helpful

Glazed Meatloaf II

Reviewed: Mar. 13, 2001
This is one of the best meatloaf recipes I have ever fixed. My entire family (except the 5 year old) loved it. I am going to try it without onion for him, since that was his only objection to it.
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2 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: May 6, 2001
This was absolutley delicious. The cheese made a "crust" on the top the first time I made it, however, so I mix the cheese in with the green beans.
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2 users found this review helpful

Tuna Noodle Casserole II

Reviewed: Jul. 17, 2001
This is one of the moistest, tastiest tuna casseroles I have tried. Even my picky 6 year old loved this one, and so did my teenagers. This one also warms up well. I also tried this one with a package of frozen egg noodles, for variety, and my family loved it.
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4 users found this review helpful

Ranch Potatoes

Reviewed: May 11, 2001
Everyone in my family loved this easy alternative to plain mashed potatoes, especially the kids.
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1 user found this review helpful

Down Home Macaroni and Cheese

Reviewed: Mar. 24, 2002
Perfect!
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1 user found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Mar. 27, 2004
I have made this several times now, and we are just crazy about it. In fact, I have made up a huge batch of the spice mix and keep it in a dredger. I use about 1 1/2 times the spice mix and twice the lime juice called for. I usually serve this with Vigo Mexican Rice with Corn and garlic stir fried zucchini for a quick after work meal.
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2 users found this review helpful

Grilled Asian Chicken

Reviewed: Apr. 27, 2003
I've made this several times now, and it is just delicious. It is a hit with my husband and I both. For best flavor, you want to marinate all day, and be sure to baste with the marinade several times while grilling.
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3 users found this review helpful

Chipotle Roasted Chicken with Potatoes

Reviewed: Aug. 24, 2004
I absolutely loved this recipe, but it was a little too hot for my husband and son. This recipe is going to seem too hot to all but the most devoted fans of spicy food. I'll probably cut the chipotle in half next time. As suggested by a previous reviewer, I parboiled my potatoes before starting this recipe, and I'm very glad I did. The potatoes would not have been done at the same time as the chicken otherwise. I'm still giving this recipe five stars, because it is absolutely perfect for those who like it hot.
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5 users found this review helpful

Italian Peas

Reviewed: Jan. 24, 2009
Delicious, I could eat the whole batch myself!
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1 user found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Dec. 18, 2004
I loved this recipe! It was easy and tasty, I had no leftovers. I did cut my potatoes in half. Also, whenever I roast potatoes I cover them until they start to soften, and then remove the cover to brown. This helps avoid the raw on the inside, black on the outside potatoes.
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3 users found this review helpful

Chinese Roast Pork

Reviewed: Sep. 29, 2002
Absolutely delicious, I wouldn't change a thing about this recipe. My husband had seconds, and declared this recipe a keeper!
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8 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Aug. 10, 2002
We just loved this dish! I though there was too much sauce for the quantity of vegetables, though. I will probably increase the amount of vegetables and rice a little next time. We polished off every single bite of the leftovers!
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3 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Nov. 3, 2002
After reading everyones reviews and comments, I made some changes to this recipe when I tried it. I used three egg yolks for the marinade and used twice the butter to make the chicken moister. I put half the butter in the baking dish as called for in the recipe, and put shavings of the other half on top the chicken after I turned it. It turned out perfectly moist and tender! I also cut the breading recipe in half, and had plenty. I used Italian flavored breadcrumbs. I did not cut the garlic down, as many people suggested, as my husband and I are BIG garlic lovers. We go though 3 to 4 whole bulbs a week! But even for garlic lovers like ourselves, this was just too much garlic. I'm going to leave the garlic powder out of the breading next time, and see how it tastes. I still gave this recipe the highest rating, because I think it is a wonderful recipe overall, and I think most people will love this recipe once they adust the amount of garlic to their own personal taste.
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6 users found this review helpful

Egg Salad I

Reviewed: Apr. 5, 2003
I have made this egg salad several times now, it is a new staple recipe around my house. I love the fact that this egg salad is so light on the mayonnaise! The use of dill weed instead of pickle relish was also a plus in my opionion, making for a less runny egg salad with a better texture. I also can't imagine making this without the paprika, which gives it a unique flavor. The only change I have made is to use coarsly chopped scallions in the place of red onions. They have a more subtle flavor, and add a little crunch to the salad.
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3 users found this review helpful

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