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

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 6, 2009
I don't use salt so I left it out.I also used all the rub on one 6 lb. chicken. It was a very flavorful chicken and the leftovers made a great chicken salad.We don't care for the dark meat as much so next time I'll use the rub recipe for bone-in chicken breasts instead.
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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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Slow Cooker Beef Pot Roast

Reviewed: Mar. 28, 2014
I made it in a covered roasting pan. 400 for 15 min., then 325 for 3 hrs. or so. Excellent, except there wasn't enough gravy for us. Will double the gravy ingredients next time and maybe add some extra veggies. I'll definitely be making this again. Nice change from the traditional brown gravy.
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3 users 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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Grilled Sausage with Potatoes and Green Beans

Reviewed: Jun. 17, 2012
Used all the ingredients as listed except cooked it on the stove in a covered skillet. A very good and easy meal to prepare. This recipe will go into my winter rotation of meals.
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Aunt Jules' Balsalmic Chicken with Peppers

Reviewed: Jun. 17, 2012
Have made this multiple times. Excellent. I triple the balsamic and brown sugar to make extra sauce. You will have to cook it longer though for it to reduce. I serve jasmine rice with it.
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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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Spicy Orange Chicken Wing Sauce

Reviewed: Jul. 2, 2014
Even though I tweaked it, I still gave it 5 stars. I didn't have the chili pepper sauce so I used 1/2 tsp. red pepper flakes. Also added 1 minced clove of garlic as he suggested in his video. I only boiled the sauce for two minutes so I could reheat it later before serving and it not be too thick. There was enough sauce to put over Jasmine rice and some to freeze for the next serving of wings. I always do my wings on the grill, instead of the oven. I find it's quicker, less fatty, and more tasty. And on a day like today, with a heat index of 108, it keeps the kitchen much cooler too. This is a must try recipe!
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Country Green Beans

Reviewed: Feb. 13, 2014
I used all the same ingredients but changed up the cooking method. After steaming the green beans I rinsed them in cold water to cool and then drained. While I was doing that, I sautéed the onions in the butter and the seasonings then added the chicken broth. Once combined, I added the green beans and heated through. Before serving, I topped with the crumbled up pre-cooked bacon so it would still be crispy. I also had some grated Parmesan cheese on the table which some chose to use. We loved this recipe and a great winter comfort food. Definitely a keeper.
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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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Smothered Chicken Breasts

Reviewed: Aug. 10, 2013
I use precooked bacon slices and always have some bacon grease in my freezer so I change up the order of prep. I do the onions first and keep them warm while the chicken is cooking. It's quicker this way. The sauce is amazing, so I always double it so we can top our jasmine rice with it. It's one of the top five meals requested in our home.
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Cherry Snowball Cookies

Reviewed: Mar. 27, 2014
My son and his girlfriend loved them. I thought they were just OK. The texture of the coconut was weird for me and the taste of the cherries was too much. Two against one, so 5 stars it is.
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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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Delicious Ham and Potato Soup

Reviewed: Oct. 30, 2011
For personal preference, I deleted the salt and made as written. For us, it was still too salty, but I'm not going to ding the recipe for that. It's a very good soup, easy, and fast. Next time, using a can of low sodium broth and only 1 1/2 cups of water ( still deleting the salt) should be perfect. I'm definitely keeping this recipe.
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Cranberry Pistachio Biscotti

Reviewed: Jan. 31, 2013
Excellent!
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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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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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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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Chicken Piccata

Reviewed: Mar. 10, 2011
Both times I've made this, I used chicken cutlets and adjusted the cooking time. Used cooking white wine so I left out the salt. This recpie is quick, easy and very tasteful! You'll love it! Serve it with some salad/veggie and bread of your choosing. We like our bread with fresh made pesto in the summer.
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Golden Pork Chops

Reviewed: May 1, 2014
Omitted the salt, doubled the mushrooms, only one can of soup and 3/4 cup water. Also made it in a frying pan instead. Excellent.
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