Janet Recipe Reviews (Pg. 1) - Allrecipes.com (10079939)

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Beef, Green Chili and Tomato Stew

Reviewed: Feb. 25, 2015
My spouse does the grocery shopping (believe me, I'm NOT complaining about that!) and brought home a lb. of beef that was not exactly beef cubes but not exactly ground beef either, but something in between, so I decided to try it in this recipe. Other than changing the measurements to a bit less than half, the only other change was to use a can of Rotel in place of the canned tomatoes and canned chilis. We both thought it was delicious! Served it over brown rice with shredded cheddar and sour cream.
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Best Steak Marinade in Existence

Reviewed: Feb. 10, 2015
Very tasty and with the lemon juice makes a good tenderizer for tougher cuts. This has become my go-to marinade. I usually halve the recipe for a perfect portion for 2 steaks. And I don't bother with the blender - I just whisk everything together and then pour it over the steaks in a zip-lock bag.
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Hash Brown and Egg Casserole

Reviewed: Dec. 24, 2014
I agree with those who feel that there is too much potato and not enough egg in this recipe. Next time I'll cut back on the potato and add a few more eggs and a little more milk. I also suggest adding a little dry mustard - maybe 1/2 tsp - and browning the potatoes before baking. A nice change from the sausage, egg and cheese casserole with the cubed bread that I usually make for breakfast on Christmas morning.
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Best Bread Machine Bread

Reviewed: Nov. 28, 2014
I was afraid this wasn't going to rise because the directions require that you add the yeast to the water and not to the dry ingredients as is usually recommended. Instead it rose too much; puffing out to fill the top of the breadmaker, and as a result, not browning on top. I finished it in the oven under the broiler for a minute or two. I had to cut off the "muffin top" to be able to slice the rest of the loaf for sandwiches. Taste and texture very good for sandwiches. Might need to tweak this a little to get it to bake more uniformly.
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Peking Pork Chops

Reviewed: Jan. 28, 2014
Better than I expected. I don't usually care for pork chops made in a crockpot because they overcook too easily. These were very done but still held their shape and had some flavor to them. I used half the amount of soy sauce called for and added a splash of Worcestershire. Cooked it on low for 4 hours. Not bad.
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Hodie's Sloppy Joes

Reviewed: Jan. 12, 2014
Way too sweet. I prefer my usual recipe but I was low on ketchup so tried this instead. I ended up adding a tsp of Worcestershire and a 2nd tbsp of vinegar to balance the sweetness. Also added little salt and a splash of barbecue sauce. Not bad with the changes but I think it would have been better with at least half of the brown sugar left out.
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Bread Machine Rolls

Reviewed: Jan. 12, 2014
Excellent. My boyfriend raved about them during the entire meal. I made 6 large sandwich rolls and skipped the egg wash. Will definitely keep this one.
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Quiche (Southern Egg Pie)

Reviewed: Sep. 26, 2013
I made a couple of changes. I used 1 cup heavy cream instead of 1/2 cup each of the ranch dressing and milk. I also added chopped green pepper with the onion and used 5 eggs instead of 4. Baked at 425 for 15 minutes then at 350 for 30. I then covered it with foil to keep it from getting too brown and baked for another 10 minutes. Very good - will definitely make it again.
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Jo's Rosemary Bread

Reviewed: Apr. 9, 2013
This was delicious, and it smells so good while it's baking. Used my bread maker and followed the recipe exactly, except I made my own italian seasoning with equal parts basil, thyme, marjoram, oregano and rosemary. My boyfriend is still talking about it. Definitely a keeper.
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Chicken Breasts Pierre

Reviewed: Mar. 30, 2013
Other than to change the 1/2 cup water to 1/4 cup water and 1/4 cup red wine, I made no changes. We loved this.
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Mini Salmon Loaf

Reviewed: Jul. 10, 2012
I actually enjoyed this a lot, but I changed it which is why I've only given it 3 stars as written. I'd give it 5 stars with the changes. I used a 14 1/2 oz can of salmon and not the 7 oz that was called for in the recipe. I also left out the celery only because I didn't have any, and didn't bother sauteing the onion. I used the liquid from the can of salmon in place of the milk and I also added about a half tsp of dillweed to the salmon mixture, and then used another half tsp in place of the fresh dill in the sauce. I halved the other ingredients for the sauce, and it was the perfect portion of sauce to accompany double the amt of salmon. Next time I may make patties and fry them, as I like the outside a little brown and crusty.
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Southern-Style Chicken Salad

Reviewed: Jun. 12, 2012
I had a craving for chicken salad but was low on mayonaise. Made this just as written and it was delicious. My spouse told me to make sure I saved this one.
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Strawberry Spinach Salad I

Reviewed: Apr. 8, 2012
Delicious!! But way more than 4 servings unless this is all you're going to eat. As a pre-dinner salad I'd say this is more like 12 to 16 servings. But very yummy and I will be making it again.
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Maryland Crab Soup

Reviewed: Mar. 29, 2012
Other than using a bag of mixed frozen veggies instead of a cup each of the lima beans, corn and carrots, and leaving out the claws, I followed this pretty closely. I live in MD and every restaurant around here has this soup on the menu. This version is as good as or better than any I've tasted. The key is in using a good quality, fresh crabmeat. I used a lb. of backfin. Delish!
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Dec. 23, 2011
I halved this recipe, and added 1 can of diced tomatoes with green chilis (drained) instead of the fresh tomato, and left out the hot sauce and cayenne. I also used chicken stock instead of fish stock, and a pound of shrimp instead of 1/2 each of the shrimp and crawfish. I served it over cheese grits. Really good - will make again.
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Savory Chicken Breasts

Reviewed: Oct. 27, 2011
Loved the ease and the flavor of this but for some reason the chicken was a little rubbery. Next time I'll pound them a little before seasoning and baking. Oh - also added a little garlic powder with the pepper, used seasoned bread crumbs, and took the advice of another rater and them with the melted butter before sprinkling on top.
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Noodles Mexicana

Reviewed: Sep. 7, 2011
A few changes - added chopped green chilis instead of green onions and kidney beans instead of chili beans. I used frozen corn instead of canned as that's what I had on hand. Also left out the added salt (taco seasoning is salty enough). Used about half the amount of egg noodles, and added a small (8 oz) can of tomato sauce as the finished product didn't seem saucy enough. Served with shredded cheese along with the sour cream. Very good - will be making this again.
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Jen's Heavenly Egg Salad

Reviewed: May 31, 2011
Scaled this down to 1 serving, so I estimated some of the measurements (for example, I used 2 eggs, and a splash of lemon juice). I also used spicy brown mustard instead of Dijon. But the end result was delicious.
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The Best Potato Salad

Reviewed: May 31, 2011
Best potato salad I've ever made. Adjusted for 4 servings and used small red potatoes and left the skin on, and left out the olives. This will be my potato salad recipe from now on.
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Mansaka

Reviewed: May 18, 2011
Very good. I used a blend of shredded italian cheeses because I didn't have swiss but otherwise followed the recipe except for eliminating the shortening. I did use a 3 quart round casserole dish instead of the 9X13 dish but then layered it the same way as directed. The spices really made the dish. I give it 4 stars with the italian cheese but rated it 5 because I think the swiss would have taken it to that level.
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