RANEYLORENE Recipe Reviews (Pg. 1) - Allrecipes.com (18319519)

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Rusty Chicken Thighs

Reviewed: May 11, 2014
Chef John, although I made some slight modifications, your recipe was a hit!! I was doing roughly 15 pounds of skinned and deboned thighs. Followed your marinade recipe exactly but more obviously! Can't BBQ where I live so I cooked the thighs in the oven on a raised silicone mat, 30 minutes at 180 C. They came out GREAT! The next day I made up more of the marinade (minus the mayo this time), thickened it with corn starch and poured it over the chicken (just enough to coat the chicken not drown it) and put it all in crockpots on the "keep warm" setting. :) Drizzled it with lime juice just before serving! It was a huge hit with everyone. No leftovers to everyone's disappointment! Thanks, Chef John!!
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Tuna and Lemon Pasta

Reviewed: Apr. 16, 2014
I enjoyed this! Added a teeney-tiny bit of olive oil...
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Sweet Hot Mustard Chicken Thighs

Reviewed: Apr. 13, 2014
Here's what I did to accommodate my circumstances - a meat dish for about 50 people. I chose to debone and skin the thighs and cut many of them in half. I marinated them as directed (can't get dry mustard powder here) and cooked the thighs all packed closely together in 3 large pans. I reduced the liquids as per the recipe and then put everything in a large slow cooker, in the fridge, for the next day. About 3 hours before eating I turned the crock pot on "keep warm" and they were steaming hot and beautifully infused with flavour by the time we ate. A HUGE hit with everyone here in Italy!! Thanks Chef John!
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Perfect Chicken

Reviewed: Feb. 16, 2014
Let me start out by saying I did NOT change this recipe! I did make a lot more because I started out with 36 chicken thighs cut up and therefore adjusted all the other ingredients accordingly! I was forced to slightly change the cooking method because of my needs so I followed the recipe exactly except I didn't add the cream until much later. I made everything according to the recipe (excluding the cream)a day ahead of time. Then today I put the chicken with its sauce in my 6-liter slow cooker on "keep warm" which gets it very hot. About 10 minutes before we were to eat, I added the cream (and a bit of sour cream - oops! That is a little change) For my large crowd this was PERFECT chicken! There was some leftover and everyone was asking if they could take it home which is always what I hope for - no leftovers at all! Thanks Faith! A perfect recipe for me!
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Slow Cooker Sweet and Sour Pork Chops

Reviewed: Nov. 11, 2012
I did this up using cubed pork loin and since I was a bit short I added some skinless pork sausage that I had on hand and needed to use up. I did brown the meat before putting it in the crockpot. I followed the recipe exactly with the exception that I had only red and yellow peppers on hand and I had two peppers, not just one. I thought this was fantastic! I have rarely enjoyed meat cooked in the slow cooker (I usually only do soups in it because I just don't like the meat texture after hours in the slow cooker)but I keep trying different recipes in the hopes of finding something I like. This was it!! Not too sweet, not too sour. Everything was perfect. Thanks for a great recipe!
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Slow Cooker Adobo Chicken with Bok Choy

Reviewed: Oct. 11, 2012
I was very pleased with this recipe. I had 12 chicken thighs so that is what I cooked but without increasing the other ingredients. Oh, and I can't get bok choy here so I used swiss chard. Don't forget the green onions at the end - they make a big difference! I had lots of sauce at the end so I decided to thicken it up just a little bit. Thanks for a great recipe!
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8 users found this review helpful

Donut Muffins

Reviewed: Oct. 11, 2012
I thought these turned out great! I got exactly 24 tiny muffins and I thought it was kind of funny because I bought these tiny tins to make chocolates and never ever thought to put muffins in them. Probably need to reduce the time by a couple of minutes for my oven as a few of them were a bit crispy on the bottom. Thanks for a great recipe!
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Cola Chops

Reviewed: Jun. 30, 2011
To Kelli who wanted to know how to thicken the sauce.... lightly flour the chops before you put them in the pan. Put a bit of sauce in the bottom of the pan, then chops, then sauce. I have made this for up to 50 people and I can even layer everything. It comes out great every time!
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1 user found this review helpful

Cola Chops

Reviewed: Jun. 30, 2011
To thicken the sauce.... lightly flour the chops before you put them in the pan. Put a bit of sauce in the bottom of the pan, then chops, then sauce. I have made this for up to 50 people and I can even layer everything. It comes out great every time!
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7 users found this review helpful

Baked Oatmeal with Apples

Reviewed: Aug. 15, 2010
Huge hit with the kids! Served it with milk.
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Apple-Raisin French Toast Casserole

Reviewed: Aug. 15, 2010
I've been making this for 6 years now at camp and it is always a big hit! The kids prefer that I leave out the raisins, they are not used to eating raisins in Europe! Go figure! With or without the raisins this is a GREAT recipe. Thanks!
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Multi-Grain Wheat Bread

Reviewed: Sep. 1, 2009
I thought this turned out great using farro in place of rye. But it would be great to find some rye flour and try that. Maybe add some caraway seeds too!
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Chutney Chicken

Reviewed: Apr. 2, 2009
This is the first time I have rated a recipe but this was sooo easy and sooo good! All I could find here (I live in Italy) was Mango Chutney which seemed kind of sweet so I added a few drops of tabasco sauce in addition to the onion soup mix. I did season the chicken and as was suggested by others, I cooked the chicken for almost a half hour, drained the fat off and then put the chutney mix on top. Wonderful recipe! Thank you! I have made this many times now, always for groups of at least 60.... I no longer bother draining off fat, it comes out great always! I use both chicken breasts and boneless thighs always cut up into about 3 pieces each. Put it in a couple of lasagna pans and pour the chutney/onion soup mix on top. I always put the chutney in the food processor because it is very chunky and I want it smoother. Here in Italy, this gets 10 stars every time.
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6 users found this review helpful

 
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