Sondra BJ Recipe Reviews (Pg. 1) - Allrecipes.com (10001238)

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Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion

Reviewed: Jun. 28, 2014
I have made this several times, including a vegan version using vegan sour cream and mayo. My vegan friends LOVED IT! Mine version is more of a corn salad with tomatoes because I cut the amount of tomatoes in half. Just my personal preference. Otherwise, I make it just as directed Excellent!
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Pumpkin Soup

Reviewed: Dec. 22, 2010
This was easy to make, if you are patient with the cutting. I made enough for 12, so I used one white potato and one sweet potato instead of two white potato. I added 8 cloves of garlic. I peeled the pumpkin AFTER I roasted the pieces. I learned that my 20+ year old food processor is NOT water tight, so I almost lost my broth, but I got most of it back out, pured the veggies, and then hand-whipped it into the broth and cream. I thought I had nutmeg, but it turned out I had allspice, so in it went. I shredded a little fresh ginger into it, too. A friend suggested that. Chopped up an apple and threw in the chunks AFTER it was pured and reheated. Gave it a few bites of sweetness. It tastes good, but not that much like pumpkin. Maybe because I just used a regular old pumpkin and not a sugar pumpkin? Anyway, I'd try this recipe again, but with the nutmeg and a sugar pumpkin.
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Tasty Collard Greens

Reviewed: Sep. 28, 2009
Not bad, not awesome like everyone says, but not bad. They are better than what I was doing with Collards on my own, but there is still something missing from when I've had it made by relatives. "Pork" would be the easy answer, but I've had it with smoked turkey before and I still can't put my finger on what is missing. Or maybe it is Pork, lol. I did add a little vinegar and I enhanced it with the Goya jambon (ham) seasoning, as another reviewer did.
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Pan-Seared Chicken Breasts with Shallots

Reviewed: Sep. 23, 2009
This was really, really good and easy. I had chicken breast strips, so it cooked a little faster. I also followed the suggestion of others and added a little corn starch to thicken it. It would probably be better with flour, but I have wheat allergies, so I used corn starch. I also added some fresh basil to taste. I will probably let my pan get hotter next time so that I can get more of a searing, but it was still really good!
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Prize Winning Baby Back Ribs

Reviewed: Sep. 7, 2009
Yeah!!!! I finally made some really good ribs!!! I can cook, but the one time I tried to make ribs, oh, 25 years ago, they came out tough and awful. These were great!!! I followed all of the directions for removing the membrane (I used a paring knife to get each membrane started) and for the rub. I did brush some beer on the ribs before I put the rub on to help them stick, but I probably didn't have to. They were in my fridge for 24 hours before I cooked them. We use a grill that can burn charcoal or wood, so getting the flame just right was tricky, but it all worked out. I just used bottle barbeque sauce, but next time I will either doctored some, or make some from scratch. Yummy!
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Smoky Mountain Chipotle Chicken

Reviewed: Sep. 7, 2009
What NOT to do. I only thought this dish was ok, but I have say that I also had to substitute some ingredients, the fire on our grill was too low, and I didn't use the onion or cheese on top. I didn't have enough catchup, any brandy or any chipotle in adobe sauce. I subbed: Tomato paste with 1 can of water; Cooking Sherry; S Bend Sauce - a flavorful Barbados brand yellow hot sauce. It was too tomatoe-y for my taste and not sweet at all. Since my fire was too low, I didn't get the caramelizing on the meat like I thought I would. I tried it again the next day with the cheese...still only ok. Sorry!
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Old Fashioned Potato Salad

Reviewed: Aug. 5, 2009
This was a very good recipe, just like I was used to eating as a kid. It is the style that I think is also considered southern style potato salad. Like some of the others, I used fewer eggs; one for every two potatoes. I used golden potatoes, which gave it a nice taste. I also chopped up dill pickles to use as the relish. It was good as soon as it was ready, but even better the next day. It was a big hit with my family, all who cook quite well, and now it is a dish I'm known for. Thanks!!
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