cmarshmom Recipe Reviews (Pg. 1) - Allrecipes.com (13773668)

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Rita's Sweet Holiday Baked Ham

Reviewed: Mar. 31, 2013
This was fall off the bone moist. Very sweeeeet. The cooking bag is genius. I'm not a big marachino cherry fan, and it does have some of that taste. Next time I will leave the marachino juice out of the marinade. Made for a great Easter dinner. Thanks!
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Southwest Chicken

Reviewed: Jan. 12, 2013
Lighter than the typical mexican foods we eat, but still filling and satisfying. I added some salsa, red onion and garlic at the start of simmering. 5 minutes before done sprinkled with mexican spices and chopped cilantro. Served over rice.
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Grilled Lemon Chicken

Reviewed: Sep. 16, 2011
Fast, easy and delicious. I use my magic bullet grinder and it takes just a few minutes to put together.
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Easy Hummus

Reviewed: Sep. 16, 2011
This was really good. I used my magic bullet grinder and it was practically instant.
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Raspberry Marinade

Reviewed: Sep. 16, 2011
Too sweet.
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Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 16, 2011
These are really different, but flavorful. Messy cleanup on the grill.
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Peanutty Pork Kabobs

Reviewed: Sep. 16, 2011
These are fun. Very different flavor but good. Remind me of chicken satay in a Thai restaurant.
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Pretty Chicken Marinade

Reviewed: Sep. 16, 2011
The kids loved this and they love the name.
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Savory Grilled Potatoes

Reviewed: Sep. 16, 2011
I don't usually like mayo. That taste seems to cook away and turn into a cream sauce. I used a LOT of garlic and that also turns very sweet with the cooking. Use indirect grilling - these burn easy and then you end up with a lot stuck to the foil.
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Bacon Ranch Pasta Salad

Reviewed: Jun. 18, 2011
Very rich and flavorful. Does have that BLT taste. I used twice as much mayo to keep it creamy while it stored. A little heavy and substantial for a summer salad, but I loved it.
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Grilled Lemon Herb Pork Chops

Reviewed: Jun. 5, 2011
Also used italian seasoning rather than just oregano. Marinated overnight and rubbed / turned a few times. Most tender pork chops I have had in some time.
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Michelle's Blonde Chicken Chili

Reviewed: Jun. 28, 2008
I submitted this recipe years ago, looked it up on a whim and WOW! I can't believe so many people have tried this recipe. Just a few notes on how I have changed it over the years: Now I use a combination of navy beans, pinto beans, and great northern beans. I use a lot more broth than 2 cups, I periodically add broth to cover the ingredients as I add them. If I have time, I boil the chicken breast whole and then shred it by hand, it really adds good texture. I no longer use the bean juice. Instead I take a can of beans, drain, rinse and food process or mash by hand and it makes the broth thicker. I'm so glad so many people have enjoyed this chili. Chili can be a comfort food and healthy at the same time. Enjoy!
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