Deena Recipe Reviews (Pg. 1) - Allrecipes.com (10020888)

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Rosemary Ranch Chicken Kabobs

Reviewed: Jan. 24, 2015
I have been making this for about a year now and realized I hadnt left a review! This is delicious, the chicken turns out sooooo tender. I process the Rosemary in a little food processor/chopper, just quicker than mincing by hand. I also use chicken tenderloins so I don't have to thread chunks onto skewers. Just cook them directly on the grill. Otherwise I make the marinade exactly as described. My husband and kids can't get enough!!
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A Good Easy Garlic Chicken

Reviewed: Jan. 12, 2015
Made this for dinner tonight exactly as written. I used thin cut chicken breasts to cut down on cooking time. When the chicken was almost done I tried a bite and did end up adding 2tsp of minced garlic (the kind in the jar) and I also had some garlic herb butter and threw a couple of pads in at the end. Swirled it around in the garlic chunks and herb butter right before serving. We loved it. Served with Rice So Nice recipe also from this site. Will make again!
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Buttermilk Hush Puppies

Reviewed: Jan. 3, 2015
I thought these were fantastic! Only gave 4 stars because the batter was really thin and couldn't hold their shape. All I did was add an additional 1/2 cup each of flour and cornmeal. I also added one finely chopped jalapeño, and since I didn't have any onion I added 1.5 tsp of onion powder to the dry part of the mix. I used a cookie dough scoop and they came out perfectly, just like the restaurants I remember in Maryland.
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Photo by Deena

Buttermilk Hush Puppies

Reviewed: Jan. 3, 2015
I thought these were fantastic! Only gave 4 stars because the batter was really thin and couldn't hold their shape. All I did was add an additional 1/2 cup each of flour and cornmeal. I also added one finely chopped jalapeño, and since I didn't have any onion I added 1.5 tsp of onion powder to the dry part of the mix. I used a cookie dough scoop and they came out perfectly, just like the restaurants I remember in Maryland.
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Bacon Wrapped Smokies

Reviewed: Dec. 16, 2014
I have been making these for several years now and just realized I never rated the recipe! These are fantastic. People ask me to make them for every potluck. One tip I have is use Oscar Mayer bacon. When I have used another brand I have been disappointed. Something about that brand of bacon makes a difference when wrapping the smokies. The bacon is more moist and stretches easily to the point where you don't need toothpicks. I have customized this a bit even though they are delicious as prepared in the recipe. I drizzle the wrapped smokies with a little pure maple syrup after coating in brown sugar. I also serve with a dipping saice which is equal parts ketchup and brown sugar, a dash of soy saice and a little garlic and ginger powder. Enjoy!
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Curried Coconut Chicken

Reviewed: Jun. 25, 2014
Delicious! We have made this quite often over the last few years. Tonight I rediscovered my pressure cooker. I prepared exactly per the recipe and added about a half cup of rice... Pressure cooked for about six minutes and it was fantastic! Just as good as when I simmer for an hour. Try it!
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Roasted Brussels Sprouts

Reviewed: Feb. 10, 2013
Loved these! And believe it or not, so did the kids. This is saying a LOT, because my son does not eat anything green. I served this with steak and pineapple, and these were the very first thing he ate. I did half them prior to roasting and added a small amount of garlic. I almost wish I had left them in a little longer (I took them out after about 20-25 minutes) because the ones that were darker were so much better and melty and sweet!
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Chicken Enchiladas With Mole Sauce

Reviewed: Nov. 12, 2012
Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce, so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted, I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again, on another day when we have a lot of time. Would recommend chopping everything up beforehand, rather than as you go like I did! It would probably save a lot of time in prep.
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Honey Balsamic Vinaigrette

Reviewed: Mar. 13, 2012
wow! I am NOT a salad eater but after trying this, I will be eating more salad. Exceeded my expectations, was delicious and a little goes a long way!
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4 users found this review helpful

Stuffed Pepper Soup I

Reviewed: Mar. 21, 2011
Loved this! I've made this two times so far. Yes it's sweet, but I like it that way! The 2nd time I made this, I used tiny pasta (Pastini) and cooked it right in the pot with the soup. I guess you could also use Orzo pasta as well. I can never get rice right and was afraid of it soaking up too much liquid and getting mushy. Loving the pastini! Also on the 2nd try, I didn't have any tomato sauce so I used a jar of Ragu traditional spaghetti sauce. I swear it tasted even better!!! (Probably the added spices)
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My Amish Friend's Caramel Corn

Reviewed: May 21, 2010
WOW! This is absolutely delicious. Made as-is except used butter instead of margarine. I made it the first time using orville's 'original' kernels. The 2nd time I made it, I used orville's 'white' kernels and what a difference (smaller, whiter and much more tender!). I'll be making this for holiday treats this year and I can't wait!
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Teriyaki Sauce and Marinade

Reviewed: May 16, 2010
Love it! I add a little bit of pineapple juice.
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Mumze's Sticky Chicken

Reviewed: Mar. 1, 2010
I make this about once a week, the only thing I change is I use a teaspoon of the jarred garlic / ginger paste from the grocery store instead of garlic powder. I usually make it with 1 pound of drumettes for the kids and a few chicken thighs for me and my husband. We all love it!
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Chesapeake Bay Pork Chops

Reviewed: Jan. 18, 2010
These were just OK in my opinion. A little heavy on the vinegar. I did like the Old Bay, so I may try to make this again with less vinegar and somehow incorporate butter instead!
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10 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 14, 2010
Wow, this was pretty darned good! My other meatloaf recipe will have to be retired. I added a little worcestershire sauce, garlic powder, and ginger powder to the ketchup and brown sugar mixture. I also poured the sauce on top of the meatloaf instead of putting it on the bottom. Although I think it may get more caramelized on the bottom so I'll try that next time. My 3 and 5 year old had seconds - which NEVER happens!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2009
Okay, I'm NOT a good cookie maker - I always end up trying, and when they don't turn out right I toss them in the trash and head to the store to BUY some. Well, this year I forgot to buy Santa's cookies so I just made a half batch of this recipe. My cookies are PERFECT!!!!! I did not change a thing in this recipe. I dipped my cookies in the 'sugar cookie glaze' recipe found on Allrecipes. Santa and Mrs. Claus really love them!
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Sugar Cookie Glaze

Reviewed: Dec. 24, 2009
I made this with the 'Best Rolled Sugar Cookies' recipe. Found that 2 T of water made the glaze too runny - it soaked into my cookies. So I made a 2nd batch and only used 1 T of water. It was still liquid enough to dip and instead of soaking in, the glaze sat really nicely on top of the cookie and I had enough time to throw some holiday jimmies on them. I did use water because I wanted a shiny look. I also swirled the food coloring in to give the cookies a marbled look - very cool! Delicious!
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Foolproof Rib Roast

Reviewed: Dec. 24, 2009
Delicious! I crusted the fatty side using the recipe for 'Garlic Prime Rib'. The only change I made was roasing at 500 for 30 minutes, then 375 for 30 minutes the followed the rest of the recipe exactly and it came out PERFECTLY. Yes, it comes out medium rare (maybe on the rare side) but in my opinion it's jucier that way. This is on my list for Chrismas Eve dinner every year now! Served with 'rice so nice' and au jus (drippings + 1/2 cup red wine + 1/2 cup beef stock).
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Sausage Cups

Reviewed: Dec. 24, 2009
Delicious! I made a few modifications... I used hot sausage and added 2 diced jalapenos (deseeded / deveined). This gave them a nice bite! I also used the premade phyllo shells based on previous reviews. Much lighter and crisper!! This is a keeper!
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Restaurant-Style Coleslaw I

Reviewed: Dec. 23, 2009
Absolutely delicious! I did use only 1/4 cup of white sugar to cut down on the sweetness.
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