Judy in Delaware Recipe Reviews (Pg. 2) - Allrecipes.com (1808568)

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Judy in Delaware

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Mediterranean Chickpea Salad

Reviewed: Aug. 18, 2013
Great flavor in this salad. I didn't have mozzarella so used shredded Mexican blend cheese instead. It did help to let it marinate a little in the fridge to help blend the flavors. I served it over fresh baby spinach. Overall, quick and a really nice side.
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Baked Pork Chops I

Reviewed: Aug. 7, 2013
I had really thick boneless pork chops....2 of them just for hubby and me. I can't tolerate mushrooms in any way shape or form, so I sautéed a chopped onion and then added cream of onion soup to it along with the milk and wine. Otherwise, I followed the recipe exactly. There was just enough sauce for the chops and to put over buttered egg noodles. Absolutely delicious and so very tender. Not dry at all. This recipe is terrific. I don't think I've ever enjoyed pork chops this much. It's a definite keeper, and it's certainly company-worthy. Thanks SO much~!! Oh, by the way, hubs loves mushrooms, so I did save some of the sauce and added sliced fresh mushrooms for him and cooked until they were softened. He loved it.
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Delicious Rosemary Bread

Reviewed: Aug. 4, 2013
Simply delicious. I used fresh rosemary and put it all in the bread. Used the dough cycle of my bread machine, and it was a cinch to make. So easy and so good. I also sprinkled kosher salt on top after brushing with egg wash, and the little surprises of salt were delicious. The bread is nice and chewy, and my crust turned out the same. Not crispy hard, but nice and chewy. Thanks for this great recipe that I'll definitely use again....even with different herbs depending on what's for dinner. A real winner here!
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HERDEZ® Mexican Cornbread

Reviewed: Aug. 1, 2013
Paula, this is a delicious bread! I had to use Herdez Chipotle sauce because I couldn't find the verde. I was really very good. The only problem I had with it is I definitely should have refrigerated the leftovers because within two days it turned very sour smelling. Hence....no picture. But I will be making this again and store it properly. Loved it!
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Blueberry Zucchini Bread

Reviewed: Jul. 22, 2013
Absolutely delicious. I baked mine in a 9 x 13 pan for 50 minutes and will leave it in a little longer next time as the center wasn't quite as done as the rest. But it's a very yummy recipe and moist. And it stays moist for days after it's baked. I'll definitely be making this one again. Thanks for a wonderful recipe.
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HERDEZ® Chiles Rellenos

Reviewed: Jul. 16, 2013
Wow these were delicious!! My hubby even raved over this meatless meal...go figure. I did have to make two subs, though. I couldn't find the verde sauce, so I used Herdez Chipotle sauce and added sour cream to it. Also, I used Queso Fresco as the cheese and it melted perfectly. A really great meal, and the first time I've made Chili Rellenos. Thanks, Lindseye
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JELL-O Patriotic Mini Fruit Tarts

Reviewed: Jul. 16, 2013
I used chocolate pudding instead of vanilla and drizzled with chocolate syrup. They were good, but next time I'd like a lighter shell. I've seen a lot of people using phyllo shells, so I'll try that. Overall...easy and yummy.
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Taco Dinner

Reviewed: Jul. 14, 2013
We really enjoyed this dish. I made it in baked flour tortillas instead of shells. It had just the right amount of heat, too. The mix includes onions, corn, black beans, red bell pepper and poblano peppers. It's especially great for just two people, as I would've spent a lot more on individual cans of vegetables and would have had too much. A very nice Saturday night dinner!
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Skewered Grilled Potatoes

Reviewed: Jun. 22, 2013
These were really very good and couldn't be easier. I put them on the grill the same time as my London Broil, so did have to move them to a cooler part of the grill for the last 5 minutes or so. We loved the char on them. I added wedges of sweet onion to the skewers. Thanks for this easy and delicious recipe~!
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Doreen's Ham Slices on the Grill

Reviewed: Jun. 14, 2013
Delicious! I basted it often while grilling, and watched carefully so the sugar wouldn't burn. It turned out really great. Next time I may up the horseradish a little, but it was yummy as is. Thanks for a really easy and tasty recipe!
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London Broil I

Reviewed: Jun. 2, 2013
This has got to be the BEST London Broil I've ever made. Absolutely delicious. I did squeeze the juice of one lemon and added it to the marinade to help tenderize the meat. Also, I let it marinate about 36 hours, then removed from the fridge to come to room temperature before placing on the grill. I've learned room temperature beef will cook up more tender because the cold meat will "shrink" when the heat hits it. I like my beef pretty well done, and hubby likes it medium. So I grilled on high about 7 minutes per side on high heat, and the ends were perfect for me with the center being nice and pink for him. It was perfect. Thanks for this one!!!
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Sauza® Golden Margarita

Reviewed: May 1, 2013
I used Sauza 100% Blue Agave Silver Tequila in this, and of all the margaritas I made, this one is the favorite. Very, very good on a warm spring afternoon!
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Rosemary Lemon Margarita

Reviewed: Apr. 30, 2013
If you like lemon, this is the margarita for you! My rosemary bush is in bloom, so thought this would make a pretty drink. It's tart with a touch of sweetness. The longer the rosemary is in the drink, the more it infuses the flavor. I used Sauza 100% Blue Agave Silver tequila in this one. Smooth and very refreshing!
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Sauza® Southwest Margarita

Reviewed: Apr. 29, 2013
Wonderful drink! I'm not a tequila lover, but this drink is so smooth and very refreshing. I used Sauza Blue Silver 100% Agave in this, and it really went down easy!! Thanks, Sauza
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Beer Batter

Reviewed: Apr. 25, 2013
This is so good! I cut boneless skinless chicken breasts into strips and used those. Dredged in flour first, then the batter. They turned out crunchy-crispy and not oily at all. Next time, I think I'll try adding some herbs to the batter. I also fried some battered zucchini spears. They turned out okay, but not as crispy as the chicken. I made a dipping sauce with mayo, horseradish and mustard, and we had a fun dinner last night! Another keeper...thanks!!
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Roasted Brussels Sprouts

Reviewed: Apr. 21, 2013
I know this doesn't need another raving review, but these were seriously good. I love cabbage in all forms. Brussel sprouts not so much....could never get past the bitterness of them. Now? Woohoo, these are great and so very easy. My sprouts were a little large, so I trimmed the bottoms, removed a few outer leaves, and cut them in half. While roasting, I turned them with tongs a few times. They were so good! Hubby liked them, too, so a win-win. Thanks for this one!!
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Herdez Mexican Pasta with Meatballs

Reviewed: Apr. 13, 2013
As the submitter of this recipe, I've gotta say this Herdez sauce is terrific! If you like it spicier, omit the straining of the sauce. For the pasta, I used Campanelle and it held the sauce well. Hubby and I were very pleasantly surprised at the full and robust flavor and we're looking forward to leftovers already! Hope you enjoy it.
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Bread Machine Rolls

Reviewed: Apr. 7, 2013
This is a heavenly recipe. I made the rolls yesterday using my bread machine, and no alterations to flour or liquid was necessary at all. A perfect dough to work with....perfect consistency. Since I had leftover meatballs, I made four long rolls with half the dough. With warm weather predicted this weekend, I made four burger rolls with the other half. Topped the rolls with sesame seeds after brushing with egg white. The only addition to the recipe I made was adding 3 rounded teaspoons of vital wheat gluten, which I do to all my bread. At 15 minutes at 350 degrees, they were nicely browned, and so so soft, fluffy and slightly chewy. They held up great to our meatballs, and now can't wait to try them with the burgers. Really a terrific recipe. Thanks so much!!!
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Peanut Butter Cup Cookies

Reviewed: Mar. 29, 2013
I just made these again for my Easter buffet. They're so easy and taste great. I followed the recipe exactly, and got 34 beautiful cookies. After they cooled, and I removed them from the muffin tin, I placed them in colorful mini muffin cups. They're gonna be great at part of my buffet!
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Photo by Judy in Delaware

Johnsonville® Italian Sausage and Pepper Skillet

Reviewed: Mar. 28, 2013
Yummy! I don't particularly like the casings left on, so removed them, broke into 1-inch pieces and fried them along with the peppers and onions. The Italian tomatoes with this is really over-the-top good with the oregano in the tomatoes complementing the fennel in the sausage. Great recipe on its own, on a roll or even over pasta. We enjoyed it!
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