DIERKES Recipe Reviews (Pg. 1) - Allrecipes.com (18093485)

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Pumpkin Cranberry Bread

Reviewed: Dec. 24, 2004
Absolutely delicious! Very moist and easy to make!
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Mama's Asian Chicken and Rice

Reviewed: Mar. 14, 2011
I made double the sauce and served with green beans. Absolutely awesome!
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1 user found this review helpful

Fruit Salsa with Cinnamon Tortilla Chips

Reviewed: Dec. 12, 2010
Delicious and healthy together? Wonderful!! This one is definitely a keeper!
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15 users found this review helpful

Buffalo Chicken Phyllo Wraps

Reviewed: May 17, 2010
These were wonderful - will definitely save this and make them again! This is my first attempt at working with fyllo/phyllo dough, so that part turned out just OK, but I will hopefully get better with experience. We like things moderately hot but not fiery hot, so I put only 2 T of hot sauce in the chicken mixture, and it turned out perfect for us. I also used the chive & onion sour cream because our grocery store didn't have the garlic version.
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5 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Feb. 13, 2010
Oh, my goodness, this is heavenly! We were invited to some friends' house for fajitas and I volunteered to bring a Mexican dessert. I came across this recipe and couldn't wait to try it when I read the reviews. It is absolutely wonderful - one of the best desserts I've ever tasted! Instantly a family favorite here!
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Best Bread Machine Bread

Reviewed: Nov. 27, 2008
All I have made in my breadmaker since I got it a few years ago are the boxed mixes. Maybe I was just unlucky in my choices of mixes, but none of them was that great. When I saw this I thought that it was worth a try. Wow; it was great! The texture and flavor are great, and it was so easy to make! I may just leave it on the counter instead of stuffing it away, and just make fresh bread every few days! I intend to make it again for sandwich bread for leftover turkey. Thanks for the great recipe!
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Sweet Potato Casserole II

Reviewed: Nov. 27, 2008
I wanted to try something besides the canned yams with marshmallows and brown sugar this year, so gave this a try, and am so glad I did! I used about 4 large yams (instead of sweet potatoes, because that's what my husband came home with - apparently they were marked incorrectly at the grocery store!). This was very good! It is quite rich, so next time I may try to cut down on the butter slightly. This is going to be on the Thanksgiving menu from now on!
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Angela's Awesome Enchiladas

Reviewed: Oct. 31, 2011
Thank you for this delicious recipe! I had only made enchiladas once before and they turned out awful, but the positive reviews here prompted me to try again. I made it exactly the same as the recipe, and the blend of the flavors was wonderful!
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 23, 2008
This was delicious! Very moist, with no need to add butter when serving (apropriate, considering the amount of butter that's in the recipe). I added a can of Mexican corn (with chiles and peppers) and it was absolutely wonderful with it, but I think next time I will try it without, as I think the recipe by itself would be enough.
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Cranberry Sauce

Reviewed: Nov. 27, 2008
I just made this recipe for the second year in a row, and had forgotten how good it is! I can't believe I served the canned cranberries for so long; they are nothing like the real thing in this recipe! It's the perfect combination of sweet and tart. I cooked it for 15 minutes and also helped along the process with a potato masher. I hadn't started it in enough time, so when it cooled off slightly, I put it in the freezer for about a half hour to speed the cooling process, then transferred it to the fridge. Thanks for this simple but tasty recipe!
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1 user found this review helpful

Dumplings

Reviewed: Nov. 2, 2008
I have always used an old cookbook dumpling recipe, but wanted to try these out. They are wonderful! Just the rigt taste and texture! Will make this one again!
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 2, 2008
I am glad I read the reviews on this before making this pie, because I did amend it slightly by adding 2 tsp cinnamon and 1/2 tsp nutmeg and an extra 1/4 c each of white & brown sugar. Then, I sprinkled the apples with 1/2 cup of the dry mixture before making the syrup with it. I did have a problem with the syrup overflowing. Will use a bigger pie plate or cut down on the apples by 1 or 2. I didn't see any need to glaze the lattice crust, as it turned out beautifully after pouring the syrup over it. It was great - my grandma would have been proud!
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Rhubarb Cake I

Reviewed: Jul. 20, 2008
This is the best rhubarb dessert I've ever tasted! I did add 3-4 cups rhubarb instead of the 2 cups the recipe calls for, and am glad I did; the tartness of the rhubarb helps to offset the sweetness of the 2 1/2 cups total sugar in the recipe. My family asked me to make another one as soon as the first one was gone. Wonderful recipe; thanks!
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Maria's Rice

Reviewed: Dec. 23, 2007
I was looking for a good side dish for dinner tonight and came across this. It was definitely a hit, with a great taste! I was able to find the canned french onion soup, so made it exactly the way the recipe directed. Note the weight of your beef broth container; the recipe calls for a 10.5 oz can, but the brand I purchased comes in 14 oz cans. I will try using less butter next time, as it did seem a little bit greasy. But overall, this is a winner!
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Guacamole

Reviewed: Jul. 28, 2007
This was absolutely delicious! I had never attempted making homemade guac before, so I trusted the previous positive reviews and it certainly lived up to them! Definitely will make it again!
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 26, 2006
I was looking for a light side dish for our Christmas dinner (ham), and this was the perfect recipe! The combination of tart/sweet tastes was perfect. I cooked the potates and assembled the dish early in the day, then put it in with the ham for the last 45 minutes. I will make this again!
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First Prize Strawberry Rhubarb Crisp

Reviewed: Aug. 6, 2013
This was simply delicious! I served it warm, with vanilla ice cream. I baked it in a 9x13 pan instead of a 9" round, and I did make the optional topping, using the same ingredients as for the crust, but half the amount, mixed it loosely, then sprinkled over the fruit. I'm keeping this one!
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Slow Cooker Chicken Stroganoff

Reviewed: Nov. 16, 2008
I just got done making this for dinner, and had to review it - it is wonderful! I am not a mushroom fan, and was excited to see a stroganoff recipe without them. Every last bit was eaten up, even by my picky son. I think I could have doubled the recipe and it still would have all gone! I used the Zesty Good Seasons dressing. I was concerned about the chicken burning, so I did add about 1/3 cup white wine at the beginning, and am glad I did, both to keep the chicken moist, and add more flavor. I also cut back the cream cheese to 4 oz and stirred in about 1/2 cup of sour cream. I served it with wide egg noodles. I am glad I had peas, broccoli and carrots on the side, because the presentation would have been pretty bland without them. I ended up stirring the peas into my own serving, which complemented the taste so well that I may add them to the crock pot with the cream cheese and soup next time. Thanks for the great recipe; we will be eating this again soon!
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Gourmet Sweet Potato Classic

Reviewed: Mar. 31, 2013
Thank you for the best sweet potato recipe ever! I followed the advice of other reviewers and cut back the white sugar to 1/3 cup and the brown sugar to 1/2 cup. I also borrowed the idea of using the mixer for the potatoes, and the strings did stay attached to the beater, allowing me to just discard it instead of scraping the beaters into the bowl. It was absolutely delicious, and will be the only sweet potato casserole I will ever make again...great taste, consistency, and presentation!
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5 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Nov. 24, 2008
Thanks; this was great! I used Montreal steak seasoning. I did omit the sugar after reading the reviews, and for 1/2 bag of baby reds, I used 1 1/2 sticks butter. They turned out exactly like the delicious ones in restaurants!
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