Deanna Recipe Reviews (Pg. 1) - (1347919)

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Classic Spanish Sangria

Reviewed: Jul. 4, 2009
This was so easy to make! I did cut the rum to 1 cup and I only added 2-3 tbsp. of sugar as I like mine a little less sweet. I also added a few splashes of lemon-lime soda for some fizz. I used a basic table red that was inexpensive-this was a hit at our tappas party! Great summer entertaining drink.
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2 users found this review helpful

Classy Chicken

Reviewed: Nov. 16, 2008
Yum! And easy!! This is also a very "calorie-fat counter" friendly meal. I did add 4 ounces of baby bella mushrooms and 1/2 cup of onions (which I browned before starting the chicken). What great flavor and very satisfying. I made twice the sauce and served the chicken over fresh spinach and a side of spaghetti squash with sauce poured over both.
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 1, 2006
Wow, really yummy! I added some graham crackers, brown sugar and butter to make a crunchy topping. I also only used 1/2 the bag of marshmallows.
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47 users found this review helpful

Orange Curried Chicken

Reviewed: Jul. 23, 2006
Wow, what a great recipe! I varied it a bit: I added cilantro since I had a ton in my garden and instead of baking I grilled the chicken. I also put a bit of lime juice on top of the chicken immediately after putting it on the grill. What an amazing flavor adventure!! I paired it was a mango salsa and chili-lime corn on the cob. This has to be some of the best chicken I have had in a long time!!!
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10 users found this review helpful

Brussels Sprouts in Mustard Sauce

Reviewed: Jan. 28, 2006
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking dish, almost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!
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181 users found this review helpful

Grilled Salmon I

Reviewed: Aug. 29, 2003
This is an amazing and yet simple recipe! I used fresh lemon juice and fresh ground pepper instead of lemon pepper. Worked great! I also marinated some different veggies in the same type of marinade-made for a great sidedish!!
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2 users found this review helpful

Vegetable Pizza II

Reviewed: Mar. 18, 2003
I also top with salsa (you choose the heat) right before serving. It gives it a great flavor. I got this recipe at a Pampered Chef show a while back and lost it. I am glad I found it here!!
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9 users found this review helpful

Vegetable Couscous

Reviewed: Feb. 6, 2003
This is a great recipe! I skipped the carrot and celery and the vegetables I used were: yellow & green squash, mushrooms, a little black olive, and onion. I also topped the completed couscous with diced tomato (not cooked)-it gave it a great flavor!
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2 users found this review helpful

Buckeye Balls

Reviewed: Jul. 29, 2002
I also used the Dark Chocolate Disks and found it much easier to do. I don't have a double boiler. I bought three bags and just microwaved them! When the chocolate started to cool and harden, I jsut remicrowaved it. Worked like a charm! Also, a tip for the crumbling. REALLY refrigerate them before you dip and right before you dip, give them a quick roll and squeeze in your hands. Out of the two batches I made, I had one break on me!!! Great recipe-my work finshed all two batches in 15 minutes!!!!!
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73 users found this review helpful

Chinese Restaurant-Style Sesame Chicken

Reviewed: Dec. 17, 2001
I agree, not like the take-out we all know and love!
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4 users found this review helpful

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