DEE Recipe Reviews (Pg. 1) - Allrecipes.com (1293933)

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Cherry Enchiladas

Reviewed: Oct. 12, 2013
Fantastic dessert and goes a long way. I used 10 6" flour tortillas and a 9x13 pan held 10. I used 1 8 oz block of cream cheese whipped with 1 T of granulated sugar as suggested by another reviewer. It took about 1 and 1/3 cans of cherry pie filling. I used the amout of liquid as called for in the recipe and held in refrigerator for 24 hrs. I put the cinnamon/sugar mixture and almonds on before baking. It was just perfect. I had leftovers and next day put in oven @ 275 degrees to warm up. They tasted like just baked! Will definitely make again.
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0 users found this review helpful

Sweet Mustard Chicken Bake

Reviewed: Jul. 29, 2011
This was a very easy and delicious dish. I only used 2 Tablespoons of butter but otherwise made as written. The chicken was moist, tender and the sauce was excellent. No basting was required as the chicken fit into a 9x13 pan all touching with the sauce poured over the top. I had extra large chicken brests so butterflied them to make thinner pieces. Hubby rated in his Top 10!
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6 users found this review helpful

Chicken Marsala

Reviewed: Jan. 29, 2011
Excellent Dish! I omitted the sherry (we do not like it) and added 3/4 cup marsala. I would double the sauce recipe next time, it is so good. Leftovers reheated very well. Served with egg noodles.
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1 user found this review helpful

Crab Quiche I

Reviewed: Oct. 8, 2010
I followed the recipe except for adding 1 more egg. Using fresh (expensive) crabmeat, even adding seasonings like Old Bay and Frank's hot sauce did nothing to this quiche. I think the addition of flour made the texture "unquichelike." I would not make this again.
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3 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Dec. 18, 2009
Excellent recipe! Followed 15 minutes per pound for a 5.5 lb standing rib roast using proportioned coating mixture. The coating kept all the juices in the roast. I cooked this at 425 until thermometer registered 120 degrees. Because this roast was smaller than the original recipe, it cooled too much while sitting for 30 minutes. Next time I will let it sit for only 20 minutes. I have cooked many rib roasts through the years and this was the best ever recipe. The key is having the roast completely at room temperature!
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12 users found this review helpful

Unbelievable Chicken

Reviewed: Jun. 21, 2009
This is the best marinade I have ever used! I've been grilling chicken for many years but this is the first time the chicken stayed so moist! I followed the recipe but didn't have any fresh parsley.
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0 users found this review helpful

Jalapeno Popper Spread

Reviewed: Oct. 6, 2008
Absolutely wonderful!!!! I followed others' advice and mixed 1/2 cup panko with 1/2 cup shredded parmesan and 2 teaspoons of paprika for the topping, spraying with Pam. I omitted the grated parmesan. I baked this at 350 degrees for about 22 minutes. It made a very pretty and appealing appetizer that I took to a birthday celebration. Can't wait to make it again for just us!
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2 users found this review helpful

Herb Roasted Pork Loin and Potatoes

Reviewed: May 6, 2005
Easy and delicious. My roast was small so I didn't cook as long. It was moist and the potatoes were crispy on the outside and moist inside. Definitely a keeper for a re-do!
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1 user found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Apr. 15, 2005
I have made this recipe many times. It is definitely in our "Hall of Fame." It is not that difficult and freezes well. I try to keep one in the freezer for a quick dessert for unexpected company.
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1 user found this review helpful

Lowcountry Shrimp and Cheese Grits

Reviewed: Aug. 14, 2003
Super recipe for a quick, simple, very tasty dinner. I added 2 T of fresh lemon juice. We had leftovers and very carefully reheated the shrimp portion to have a second meal.
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2 users found this review helpful

 
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