DEIRDRE7 Recipe Reviews (Pg. 1) - Allrecipes.com (18105986)

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Chicago Dip

Reviewed: May 27, 2005
I added a jar of chopped artichoke hearts--very tasty! The recipe did taste rather strongly of mayo though as some have mentioned. Next time I'll add maybe 1 1/4 c. sour cream and only 3/4 c. mayo.
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Baked Ziti I

Reviewed: Sep. 27, 2005
Mmmm...tasty! I didn't follow the directions exactly. Just kind of guesstimated amounts according to my taste. I fried onions and mushrooms with the beef with italian seasoning and fresh garlic for some extra seasoning. I used Newman's Own Garlic & Mushroom sauce, completely wonderful. I then just mixed everything and baked with tin foil on top. Delicious!!! The sour cream makes it so creamy and dreamy. :)
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Dec. 9, 2005
I omitted the butter completely after reading other reviews, and used half and half. It turned out good! Even though I used the special grater/slicer to make the potatoes super thin, I still had to bake for an extra half hour, and it's still not QUITE done....I'd cook at 375 next time. Overall, they taste quite good though, and are good leftovers as well. :)
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Florentine Artichoke Dip

Reviewed: Dec. 21, 2005
Completely awesome!!! This dip is so amazing. We eat it with a freshly sliced Baugette--heavenly! The only thing I change is that I bake for about 5 minutes, and then broil to get a slightly "crispier" top. Also, sometimes I use the pre-shredded parmesean/asiago cheese mix. Adds little more zing. :)
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Quick and Easy Lemon Pie

Reviewed: Aug. 6, 2006
My pie turned out to have the consistency of a thick soup. I couldn't slice it without it "growing" back together after 2 hours of being in the fridge...it also tastes very corn-starchy, but I think that's from the pudding mix.
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Yummy Honey Chicken Kabobs

Reviewed: Jul. 29, 2007
Love this recipe! We use different veggies though. Our favorite is with mushrooms, purple onions and pineapple. Yummy! Make sure to marinate the chicken for as long as possible though. I will usually make it first thing in the morning and let it marinate all day. Tastes MUCH better (tried the two hours, and it was just okay).
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Creamy Spinach Tortellini

Reviewed: Feb. 17, 2008
I can't give it the full five stars because I made a couple of changes as other cooks suggested. I omitted the tomatoes, and added two pressed fresh cloves of garlic. I also found that I had to add quite a bit of salt. With those changes, it is GREAT!!! A definite five star. Yum!!!
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Photo by DEIRDRE7

Snickerdoodles III

Reviewed: Apr. 20, 2008
The only thing I chaged was the bake temperature as others suggested since we like our Snickerdoodles chewy. I baked them on 350 for about 12 minutes, and they are PERFECT! I left them on the cookie sheet for about three minutes and put them straight on the rack to cool. Awesome recipe!!!
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Key West Chicken

Reviewed: May 18, 2008
Excellent! Followed the recipe exactly, just used thin sliced chicken breast instead of regular. I let it marinade for about 3 hours, and it is absolutely delicious. Very tender and tasty! Served with rice and veggies on the side...very good combo if you need ideas! Hubby, who dislikes grilled chicken, even gave it two thumbs up.
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Beef or Chicken Marinade

Reviewed: Aug. 2, 2008
Amazing! I substituted fresh pressed garlic and chopped white onion since I didn't have green onions, and it is terrific! A real grilling staple around here. I love using it on kabobs, because they are able to really soak up the flavor.
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Photo by DEIRDRE7

Cake Mix Cookies VIII

Reviewed: Sep. 14, 2008
I've been looking for the perfect boxed cake cookies, and I think I've found it! I used Devil's Food Cake (chocolate cake), and mint chips (Andes Creme de Menthe chips). If you're a mint person, you will LOVE the combo! The most easy and tasty cookie, I highly recommend!
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Baked Slow Cooker Chicken

Reviewed: Sep. 15, 2008
Four stars because I made some deviations from the original recipe, but with the changes, an absolute five star!!! I read up before making this and made a couple of simple additions. I brined my chicken (4 1/2 lb) for three hours the night before and let it air dry in the fridge overnight. Before cooking I put four pats of butter (1 tbsp each) under the skin on the breats, and seasoned freely with Seasoning Salt, thyme & garlic powder. I also quartered some red potatoes and chopped up an onion and threw it in before cooking. I put it on high for an hour as called for, and then let it cook on low for another 10 hours. It is fall off the bone wonderful, juicy and tender. The ease of the recipe is what makes it a true keeper! My husband isn't a fan of whole chicken, and he said it's hands down one of the best things I've made off on allrecipes.com. Yay!
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Chicken Parmigiana

Reviewed: Dec. 14, 2008
Love this recipe! Easy & tasty--the perfect combo. The only variation I make is to pound the chicken thin for easy baking. In a pinch, I once used sliced provolone on top, and that was just as tasty!
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Hoot-n Holler Baby Back Pork Ribs

Reviewed: Jul. 1, 2009
I omitted the brown sugar on accident....but they turned out wonderful anyways! It was very, very easy to make. Everyone raved about how good they were. Definitely a keeper!
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Garlic-Lemon Double Stuffed Chicken

Reviewed: Jul. 6, 2009
Ehh, to be honest this was pretty bland. It was easy to make, but was just lacking "zing."
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Sassy Steak Marinade and Sauce

Reviewed: Sep. 23, 2009
I have to admit that initially I was dubious about this marinade, but the ratings were so good I decided to give it a whirl. It turned out fantastic! My husband puts BBQ Sauce on EVERYTHING, and he ate the steak as-is! I was shocked. I'm a big horseradish fan, and this totally met us in the middle. The only thing I changed was to add only one TBSPN honey (well, and omit the mushrooms completely), worried it would be too sweet. It wasn't at all. I marinated it for about 2 hours, and it was perfect. We'll definitely use this one again!
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Photo by DEIRDRE7

Smothered Filet Mignon

Reviewed: Nov. 30, 2009
I can't give it a full 5 Star because I fudged a little. I didn't have any balsamic vinegar, so I had to substitute some Merlot for the marinade. I also added one glove of fresh pressed garlic to the marinade. Also, after I finished I realized I had inadvertently omitted the mustard...oops! Anyways, even with those (or because of?) this steak was AWESOME! I served it over fresh garlic mashed potatoes with green beans, and it would DEFINITELY rival any steak house. Overall, I would give what I came up with a 5 Star rating...all the way!
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Photo by DEIRDRE7

Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: Mar. 15, 2010
Uhh, this marinade really IS perfect! I had four thin sliced chicken breasts that I marinaded in it for about five hours. It was AMAZING. I was dubious initially, but I was proven very wrong! It grilled up beautifully. I topped it with an avocado/tomato/onion mixture and my DH said it was Top Chef quality. I highly recommend.
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Mushroom Rice

Reviewed: May 10, 2010
Only four stars because I didn't follow the recipe exactly--after reading previous reviews I added four cloves of freshly pressed garlic and three green onions for extra flavor. Also, I seem to be unable to cook rice stovetop, so I made my rice with the broth in the rice cooker separately. I sauteed the mushrooms in a little olive oil and added the green onions and garlic near the end for extra flavor and then cut in the rice. Due to personal preference I omitted the parsley all together. It's AMAZING!
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Photo by DEIRDRE7

Horseradish Pork Chops

Reviewed: May 25, 2010
Overall five stars for ease of recipe and tastiness! It was almost too easy to prepare and stick in the oven. The horseradish adds the perfect zing. Definitely a new go to for a quick dinner!
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