Rene Recipe Reviews (Pg. 1) - Allrecipes.com (18391974)

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Grilled Marinated Shrimp

Reviewed: May 17, 2013
This is an excellent marinade for grilled shrimp! I did not use parsley because I didn't have any and certainly didn't miss it since its not my favorite herb anyway. I only marinated about an hour and it was great. Then I grilled them on my Big Green Egg Grill. I didn't baste during the cooking and I don't think it's necessary. Especially since I made a lemon garlic butter that I drizzled on them for serving. Delicious!
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Quinoa Side Dish

Reviewed: Dec. 23, 2012
I'm so glad I finally discovered Quinoa and this recipe made me love it even more.
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Lamb Chops with Balsamic Reduction

Reviewed: Nov. 6, 2012
I don't like lamb but i make these for my husband who loves lamb. He raves that these are the best he's ever eaten.
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1 user found this review helpful

Marinated Mushrooms

Reviewed: Jan. 9, 2012
These are way better Thant any that come from a jar! And very easy to make. I made them to go in the Solianka recipe by Karena on this site. They were great in the soup and also fabulous all by themselves.
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2 users found this review helpful

Solianka or Russian Beef Soup

Reviewed: Jan. 9, 2012
Such an odd list of ingredients but don't let it scare you, it is very good! I did not have any marinated mushrooms in a jar so I made my own ahead of time using the Marinated Mushroom recipe by Silvia Raynor on this site. I made this for my Christmas Eve soup party where I make 3 different kinds of soup and this one was the favorite.
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4 users found this review helpful

Hot German Potato Salad III

Reviewed: Jan. 9, 2012
Superb! It needs about 1 1/2 the dressing for my taste but it is delish!
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2 users found this review helpful

Liquid Hot Apple Pie

Reviewed: Jan. 9, 2012
A perfect winter drink! I do not add the alcohol to the mix after its done simmering. I add it to the individual servings which allows it to be served to those who don't drink alcohol as well. Even though I find myself adding rum to just about every cup I serve. ;)
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3 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jan. 9, 2012
I made this as written with the exception of adding some mushrooms. The rosemary was overpowering for my taste. I will make it again but will only use 1/4 teaspoon rosemary. As other reviewers stated, I believe the higher quality balsamic you use the better it will be.
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1 user found this review helpful

Beef Pot Roast

Reviewed: Jan. 9, 2012
This is the perfect pot roast recipe without changing a thing!
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Hasty Chocolate Pudding

Reviewed: Mar. 17, 2011
I can't stop making this pudding! Its so incredibly easy and delicious. I added about 1/8 tsp of salt with he sugar, cocoa, and cornstarch then I added a tablespoon of butter with the vanilla...perfect! The hardest part about this recipe is waiting for it to cool enough before eating it.
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1 user found this review helpful

Sarah's Applesauce

Reviewed: Mar. 10, 2011
This is the perfect recipe to use up a bunch of apples before they go bad. It's delicious. I used half the sugar and it was plenty. Especially good after its cooled in the refrigerator overnight.
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7 users found this review helpful

Quinoa Side Dish

Reviewed: Dec. 29, 2010
I'm so glad I finally discovered Quinoa and this recipe made me love it even more.
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4 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Dec. 29, 2010
This is one of my favorite soups now. It's nearly perfect as is but I do up the amount of lemon since I like the tangyness it adds. I use at least the juice of half a lemon if not more and also cut the parsley amount in half. Love it!
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Caramels

Reviewed: Dec. 29, 2010
When my 'caramel making' friend moved away and I couldn't just eat her caramels whenever she made them, I decided I better figure out how to make them because caramels are my all time favorite candy. I have made this recipe twice now and they have come out perfectly each time and I absolutely love them...maybe a little too much because i can't stop eating them and they aren't so good for the waistline but they are delicious!!! They do require a long stirring session (approx 45 minutes) to bring them up to 248-250 degrees but its worth the effort. I use a heavy Le Creuset pot which I believe is ideal for this type of recipe.
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Balsamic Roasted Red Potatoes

Reviewed: Nov. 21, 2010
Superb!! I didn't change a thing and they were excellent. Will definitely make these again.
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1 user found this review helpful

Shredded Brussels Sprouts

Reviewed: Nov. 21, 2010
I really like brussel sprouts but for those of you who do not share my fondness for them, I bet you will after you try this recipe. These are so good. The only thing I did differently was that I quartered the brussel sprouts instead of shredding them. Other than that, I saw no need to mess with a good thing! :)
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Oatmeal Peanut Butter Cookies

Reviewed: Nov. 20, 2010
These are the best peanut butter cookies I have ever had. They are perfect! I made them for my mom for her birthday because peanut butter cookies are her favorite. Now she will have a new favorite...Oatmeal Peanut Butter Cookies. The only change I made was that I used 3/4 cup butter and 1/4 cup shortening.
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Colleen's Potato Crescent Rolls

Reviewed: Jul. 1, 2010
This is my 'go-to' recipe for any kind of roll. They are delicious no matter what shape you make them. I especially like to use this dough for making cinnamon rolls... they come out perfect.
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Sausage Jalapeno Poppers

Reviewed: Jun. 21, 2010
Outstanding! I have made these twice now and I should have made more both times. A couple suggestions...definitely precook the bacon before wrapping. I lay each slice out on a cookie sheet and bake in the oven at 400 for 6 minutes. I also add 3 sliced green onions and about 1/2 cup sharp cheddar cheese to the sausage mixture. I do put them on a rack when cooking and I also use convection baking. Delicious!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 11, 2010
I made these for a party last night and everyone was raving about them. I used crimini mushrooms instead of white mushrooms and they were perfect. I also diced up some bacon and cooked it crisp and mixed it into the filling mixture. Delicious!
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1 user found this review helpful

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