Debbie Coma Recipe Reviews (Pg. 1) - Allrecipes.com (16768495)

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Blueberry Crumb Bars

Reviewed: Jan. 25, 2015
Jack and I liked these very much. Since it was just the two of us, I halved all the ingredients and used my 8x8 inch pan...I even used only half an egg (although I don't know that was necessary). Baking time was about 40 minutes.
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Slow Cooker Beef Stew I

Reviewed: Jan. 7, 2015
Good, homey beef stew...not fancy. Jack and I both enjoyed it but thought it could use more salt and a bit more flavoring such as garlic and maybe another spice like basil or thyme. I did add one more potato and 1/2 cup more broth as some reviewers suggested. Next time I'll add 1/2 cup red wine instead of the additional broth.
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Low-Fat Blueberry Bran Muffins

Reviewed: Jan. 4, 2015
Really good, very moist muffins! I pretty much followed the recipe as written. The only changes I made were to increase the vanilla extract to 1tsp and to use 3/4tsp baking powder and 1/4tsp baking soda.
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Homemade Shake and Bake Mixture

Reviewed: Oct. 22, 2014
Used this for bone-in pork chops even though AR lists as homemade shake and bake for chicken...I will use this again for pork and will try if for chicken as well. Recipe would make a ton of this, so I reduced to 2 servings, which still made a lot of topping. Jack and I liked the results which I baked at 400 degrees for 20 minutes (thin chops).
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Roasted Chickpeas

Reviewed: Oct. 16, 2014
Made these 10-15-2014. I followed advice from some of the other reviewers and first dry-roasted the chickpeas for 60 min at 300 degrees. Then I tossed them with a teaspoon or less of olive oil and garlic salt and roasted an additional 15 min, shaking every 5 or so. Very good!
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Braised Balsamic Chicken

Reviewed: Sep. 20, 2014
This was good. I used the directions with the exception of following advice to reduce the vinegar to one-quarter cup and add one-quarter cup chicken broth to make up the difference in volume.
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Pork Tenderloin Diane

Reviewed: Sep. 13, 2014
Very good! I used a plain packaged pork tenderloin and followed all directions except as follows: I subbed chicken broth for the lemon juice and also doubled all the sauce components.
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True Blue Custard Crunch Pie

Reviewed: Aug. 14, 2014
Really good last night while still warm...pieces did not come out of the pan attractively (as reviewers stated), but may look better today. I followed the recipe except for using brown sugar in lieu of white sugar in the topping. Will reduce the salt by half the next time I make this.
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Slow Cooker Chicken Tetrazzini

Reviewed: Aug. 9, 2014
Very good! Mixed everything together and poured over the uncooked chicken breasts, cooking on LOW for 3.5 hours (probably more than necessary). I removed the chicken and coarsely shredded. In the meantime, I added the Cream Cheese to the juices in the slow cooker, stirring thoroughly. I then returned the shredded chicken to the crock before serving over linguine.
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Blueberry Sauce

Reviewed: Jul. 18, 2014
Very good! We've had this over Kroger's Sour Cream Angel Food Cake and really enjoyed it!
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Easy Batter Fruit Cobbler

Reviewed: Jul. 2, 2014
Very good! Very easy! I used my 8x8 Pyrex dish and followed the recipe exactly except for taking the cobbler out of the oven after only 45 minutes.
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Melt-in-Your-Mouth Slow Cooker Chicken

Reviewed: Jun. 20, 2014
Very good! Chicken was moist and flavorful, just as the reviewers said. I used 3 breasts totalling 1.25lbs...next time I might go for 1.5lbs. Followed the recipe exactly (used Cream of Chicken Soup) except cooked on HIGH for 3 hours as my time was short.
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Fresh Strawberry Sauce

Reviewed: Jun. 16, 2014
Made this for the first time on Father's Day 2014, serving it over Sour Cream Angel Food Cake from Kroger. We all really liked it! I followed the recipe except didn't bother to thicken it. Instead, I used the emulsifier to blend the cooked berries into the sweetened liquid. When everything had cooled a bit, I added an additional pint of berries to the mixture.
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Pineapple Coconut Bars

Reviewed: May 15, 2014
Tasted good, but way too greasy! I won't make this again.
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Chef John's Banana Bread

Reviewed: Mar. 14, 2014
We really enjoyed this bread! It was easy to make but came out very moist and flavorful. The only diversion made from the original recipe was that I used 3 mini-loaf pans instead of one large loaf pan. I baked the minis for approx. 35 min. at 325.
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Slow Cooker Turkey Breast

Reviewed: Nov. 29, 2013
Turkey was just as easy as the recipe said it would be. I used Garlic and Herb Soup rather than Onion Soup mix. Rick added a bunch of onion, carrot, and celery chunks to the bottom of the crock pot before I put the turkey in. Also added some water and a splash of white wine. The flavor of the bird and the gravy I made from all the juices was very nice. Seven hours on LOW was WAY too much time as the meat got dry. Next time I want to put the breast in upside down and only cook for 4 hours on LOW.
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Roasted Vegetables

Reviewed: Nov. 29, 2013
Very, very good! Rick and I made these as described except using dry thyme and lowering the temp to 450. Next time I might not bother with white potatoes of any sort as the Yukons lent the least flavor to the dish. Also would make smaller cubes of the veggies to quicken the cooking time.
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Blueberry Breakfast Sauce

Reviewed: Oct. 9, 2013
This was really good. I used mixed berries instead of just blueberries...which were frozen (barely thawed) instead of fresh. Served over slices of pound cake.
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Easy Marinated Pork Tenderloin

Reviewed: Sep. 11, 2013
UPDATE: Made this with only one tenderloin this time. Halved the marinade recipe, changing the Dijon to honey mustard...a positive change! Roasted for 25 min at 425 degrees. Perfect. ________________________________________ Everyone loved this! Since I used two tenderloins, it may be that 45 min was a bit too much cooking time...Next time I will check at 35 min. Also, may not need Dijon mustard at all...will try with only honey mustard next time.
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Candied Carrots

Reviewed: Sep. 11, 2013
Only Jack and I have tried these but we both really liked them. Only change I made was to the method which was to re-add the carrots to the pan after the sauce had been made instead of doing it all at the same time.
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