Heide Recipe Reviews (Pg. 1) - Allrecipes.com (13189692)

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Baked Buffalo Wings

Reviewed: Apr. 24, 2015
I've made these so many times. I bake them, without the butter and Franks, until done and crispy and then toss them with my own version of wing sauce (hot sauce/butter/liquid smoke/water/cornstarch) before serving. This method replaced my old one, which was grilling. It took lots of baby sittting and I burned them more than once. This method is basically fool proof. You can also adjust the seasoning to your own liking. Using parchment paper makes clean up much easier. I love this method.
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Cornell Chicken

Reviewed: Apr. 24, 2015
I always wondered what the marinade was on the chicken we buy on the side of the road from a Moose or Elks Lodge (or something like that). This is it. Now I make it myself. Tastes good after the four hours, but even better if marinaded overnight.
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Amish Friendship Bread II

Reviewed: Apr. 24, 2015
Delicious!
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Amish Friendship Bread Starter

Reviewed: Apr. 24, 2015
I used it to make Amish Friendship Bread II. Delicious. It was worth the wait.
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Sesame Sweet and Sour Salad Dressing

Reviewed: Feb. 8, 2015
The recipe didn't say to toast the sesame seeds, so I didn't. They really need to be. I strained the dressing and started over. It was much better. As NanLan suggested, adjust the sugar to your liking. For me, the half a cup was too much. I would start with a quarter cup next time.
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Crispy Roasted Chicken

Reviewed: Feb. 8, 2015
I feel the spice paste was too heavy on the paprika and way too many calories added with the oil. The texture on the baked skin was mealy (that's the best word I can find to describe it). Considering all the great reviews, we were disappointed. You should probably try it yourself at least once though. Lots of people love it.
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Chicken Stew with Dumplings

Reviewed: Jan. 21, 2015
I doubled the low sodium broth and veggies because there was so much chicken, which meant I had to double the butter and flour for the roux too. I was able to leave out the salt, basil and thyme because I simmered the chicken carcasses in the broth for 30 minutes first. That gave the broth more than enough salt and flavor. Added a bay leaf because I could. I never made dumplings before. My lesson learned is stick to the rounded T. not do the heaping T.! They were nice and airy inside. It's cold and snowing outside and this was a nice comfort food dinner. My family loved it. The only time consuming and messy part was pulling apart the rotisserie chickens. This dish was well worth it though. The recipe is going into my box of favorites.
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Perfect Baked Jerk Chicken

Reviewed: Jan. 13, 2015
I used it on a whole baked chicken. Excellent!
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Chicken Mushroom Dijon

Reviewed: Jan. 12, 2015
A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes too. I also served lemon pepper green beans along side it. It had a nice presentation and the taste was fantastic. Next time, and there will be a next time, I'll add just a little more Dijon. We love the stuff. Thanks for a great recipe DebbyJean.
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Alphabet Soup

Reviewed: Jan. 11, 2015
4 stars only because I tweaked it. The taste would be 5 star no matter what though. Instead of bouillon and the water, I used 4 cups low sodium beef broth and 2 cups of low sodium chicken broth. Also a couple of bay leaves,1 can of diced tomatoes and 3 yellow potatoes diced small. The only pasta I had was 1 cup of Orzo. Oh, and used a 24 oz. bag of mixed veggies. This soup is so easy and lends itself to tweaking to your own liking. I make a pot of soup each week in the winter. This one is going into my rotation. Thanks for the great recipe.
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Indonesian Satay

Reviewed: Jan. 2, 2015
The chicken was OK, and the sauce was bland. The recipe sounded so good and I really thought I would love it.
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Creamy Au Gratin Potatoes

Reviewed: Dec. 30, 2014
Having never made this from scratch, I experimented with different cheeses as suggested (Kraft Triple Cheddar). Not a good move. The Vermont and Sharp Cheddar didn't melt well, which I should have known, and the sauce was gritty because of that. The flavor other wise was definitely there. I would definitely use just a mild Cheddar or other soft cheese next time. Also a larger baking pan. Mine ran over and what a smokey mess! I will definitely hold onto to this recipe and make it again. Beats the boxed stuff and not really hard to make.
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Roasted Chicken Rub

Reviewed: Dec. 30, 2014
For me it was missing something. I use other rubs that I like much better.
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Outrageous Chocolate Chip Cookies

Reviewed: Oct. 17, 2014
Perfect combo of peanut butter, chocolate chips and oatmeal. I used chunky PB but didn't get any chunk from it. Because I love nuts in my cookies, I'll be trying maybe a half cup of chopped dry roasted peanuts next time. That would make it a six star recipe! Folks, this recipe is really worth trying.
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Chicken and White Bean Chili

Reviewed: Oct. 14, 2014
For personal preference, I used only half the Cumin and omitted the Cilantro. The chicken breast seemed dry so I would try thigh meat next time. Also it was more like a soup vs thick like a Chili. The taste was excellent. I'll definitely try this again.
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Chef John's Panzanella

Reviewed: Sep. 12, 2014
Excellent! I kept the ingredients the same but changed the toasting method of the bread. I placed the olive oil tossed bread cubes on a cookie sheet in a 400 degree oven for approx. 5 min. Stirred and sprinkled with the Parmesan, then continued to bake until nicely browned. This recipe doesn't disappoint.
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Polish Cream Cheese Coffee Cake

Reviewed: Aug. 10, 2014
Made it as written and it's excellent. Water dampened fingers will make it easier to spread the first layer of dough.
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1 user found this review helpful

Teriyaki Ginger Salmon Marinade

Reviewed: Aug. 10, 2014
Loved it. Didn't use it on fish though. I grilled two packages of chicken wingetes until crispy then tossed them in the sauce. I would say it's a very versatile sauce and worth trying.
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Authentic German Potato Salad

Reviewed: Aug. 10, 2014
The recipe doesn't say what kind of potato to use. I used yellow boiled whole then peeled and diced when easy to handle. My onion was red but yellow would have been more flavorful. We've never had this before so we have nothing to compare it to. We loved it. Mine was over the top with just a very light sprinkle of dried thyme from my garden. ( Left out the salt and didn't miss it )
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Restaurant-Style Coleslaw I

Reviewed: Jul. 15, 2014
I usually read the reviews and then decide on where I'm going to go with the recipe. It was made as written and was excellent. The recipe didn't say dried or fresh minced onion. I used fresh red onion. Made my own buttermilk. For a half cup ( recipe calls for 1/4 cup ) put a half tablespoon vinegar into a half cup of milk and stir well ). It's the best from scratch made slaw I've ever made.
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