Adriane Ohrum Recipe Reviews (Pg. 1) - Allrecipes.com (1401323)

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Adriane Ohrum

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Buffalo Chicken Dip

Reviewed: Apr. 3, 2013
Very delish! Easy to make and it was a hit! Only 4 stars though because it's good, but not the best one I've had.
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1 user found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Apr. 3, 2013
Seriously, just go make this. Now.
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1 user found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: Apr. 3, 2013
This was excellent! The only change I made was that I was (gasp!) out of olive oil, so I used lemon olive oil that I happened to have from a stocking stuffer. I actually think that improved the dish. Between than and the lemon juice, it had a wonderful light citrus flavor. I, too browned the chicken in the olive oil and butter first to brown them. I also removed the chicken while the spices, garlic and vegetable cooked, then I put the chicken back in and covered the dish and removed it from heat and let the flavors soak into the chicken. I served it with salad and egg noodles. Very yummy! I'll be keeping this one in my arsenal.
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3 users found this review helpful

Zucchini and Potato Bake

Reviewed: Aug. 23, 2012
Needed more flavor.
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1 user found this review helpful

Best-Ever Texas Caviar

Reviewed: Aug. 23, 2012
Very good! I doesn't LOOK so yummy, but once people start eating it, they can't stop!!
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1 user found this review helpful

Slow Cooker Pulled Pork

Reviewed: Aug. 23, 2012
Some of the comments I got: "Better than really good southern roadside BBQ!" "I'd pay $8 for this sandwich! And I'd buy TWO!" I simply can't believe how EASY this was, and how AMAZING it turns out. I'm making it again tomorrow!!
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1 user found this review helpful

Cilantro Edamame Hummus

Reviewed: May 29, 2012
Crazy good!!! Will make over and over again1
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2 users found this review helpful

Gooey Butter Cake III

Reviewed: Mar. 28, 2012
Oh. My. Goodness. This was UNBELIEVABLE. I did change a couple of things, do them and you will not have a dry cake: 1. I used organic vanilla cake mix. I am not typically a box cake baker, so I am not sure if yellow cake mix is close to the same thing, but I think using vanilla cake mix gave it an amazing flavor. 2. Use only 2 cups of confectioner's sugar. There is absolutely NO need for 4 cups - not for consistency, and definitely not for sweetness. 2 cups cuts those horrid calories in half and is plenty sweet. Trust me. 3. Bake for only 30-35 minutes, NOT 40+! I pulled mine out and I could tell it was still soft in the center, but a toothpick inserted in the middle came out clean so I took the chance. Best move ever. The middle was soft and moist and buttery and heavenly! Everyone was Mmmm-ing and Ohhh-ing as they ate it. A few said they'd love it with chocolate or caramel drizzled lightly on top (or both!). I'm making this again soon for a dear friend and her hubby and I can't wait to Mmmm over it again!
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14 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Sep. 15, 2011
Didn't add a single seasoning and followed the recipe EXCEPT: I pureed the potatoes once tender with an immersion blender. You should make the bacon and saute the leeks well ahead; it slowed me up and the potatoes got a little gluey. But it was unbelievably delish! VERY hearty. Soooo good.
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1 user found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Oct. 26, 2010
This a fairly good. We did like it, but felt it was missing something. It would be much better if you added sour cream and/or milk to the sauce to make a paprika cream sauce. I, too used minced galric in place of the garlic salt which has a much fresher taste. The onions and mushrooms were divine.
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2 users found this review helpful

Carrot Cake III

Reviewed: Oct. 20, 2010
My husband loves carrot cake. He said this was about the best he's ever tried!
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2 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 20, 2010
This was super easy and very good! I can't get tri-tip roast at my supermarket but my local butcher has it with a nice piece of fat on the bottom, which kept it nice and tender. Very good flavor. I'm sold on this cut of beef and will be visiting my butcher more often!
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2 users found this review helpful

Crab Stuffed Chicken Breasts

Reviewed: Apr. 14, 2010
Very good and easy! Definitely use fresh mushrooms, sauteing them w/ the onions. I will add garlic and a little bit of Old Bay next time. Everyone loved this!
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4 users found this review helpful

Pork Chops 'n' Pierogies

Reviewed: Mar. 9, 2010
This was definitely different and we liked it. I gave it only 3 stars because it didn't wow us and there are definitely improvements to be made on this dish. I would try adding some chicken stock to the pan when frying the pork - it may make them more juicy. I used brown sugar instead of white as other had suggested and that really added a great flavor to the sauce. My son loved it and even ate his meat, which he really doesn't eat often. You should try this recipe, it's different and interesting and after trying it once you will know how to change it for your tastes.
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3 users found this review helpful

Easy Garlic and Rosemary Chicken

Reviewed: Mar. 7, 2010
So good! I soak my breasts in plain white vinegar for about 15 minutes beforehand to make then juicier. Then I did as the other reviewers suggested and added enough chicken stock to the pan to cover the bottom. This is important I think because it keeps the breasts from drying out. My very picky 6 year old meat eater LOVED it - and he won't even eat a chicken nugget! Total bonus that this is a very low fat dish.
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10 users found this review helpful

Tex-Mex Turkey Soup

Reviewed: Mar. 7, 2010
Simply wonderful!! I used left over rotisserie chicken and some left over grilled chicken breasts in place of the turkey. I also subbed 1 can of Rotel for the salsa, 1 can of southwestern corn and used 3 cups of chicken broth, 1 cup water and 2 bouillon cubes. Amazing. The cilantro is vital for that authentic Mexican flavor. Even better the next few days. This is going to be my new standby for using up the leftover rotisserie or roasted chicken!
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Bottom Round Roast with Onion Gravy

Reviewed: Sep. 16, 2009
This was pretty good! I only used 5 onions, and used red wine vinegar instead of regular vinegar. I used a traditional cast iron dutch oven which made all the difference. The gravy turned out dark brown, not light like in the picture, but it was very flavorful. My husband thought it tasted like a great homemade German dish. Served it over egg noddles and a side of asparagus.
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3 users found this review helpful

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