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

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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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2 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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5 users found this review helpful

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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5 users found this review helpful

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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3 users found this review helpful

Marzetti

Reviewed: Mar. 31, 2011
Made this as written and it was good - ergo the 4 star rating. Second time, I made a few changes and IMO it's better. I substituted green chilis for the green pepper, and a can of diced tomatoes for the tomato soup (the soup is a little too sweet for my taste). Also added some basil, garlic, and thyme, and a little crushed red pepper. I was also fairly generous with the shredded cheese on top. This is a keeper.
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6 users found this review helpful

Quick Cassoulet

Reviewed: Feb. 26, 2011
This was good, and definitely easy. I left out the celery only because I didn't have any, and used a whole lb. of kielbasa. I didn't drain the tomatoes, and I also added a quarter cup of white wine and some crushed red pepper, and simmered for about a half hour to 40 minutes. Served with crusty bread. Quick and satisfying meal.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 8, 2011
This was really good! I used boneless thighs instead of breasts, kidney beans instead of chili beans, and two 14 oz cans of diced tomatoes with chilis. I added a Sam Adams Cream Stout for the beer. I also used Bill Echols Taco Seasoning as suggested. Garnished it with shredded cheddar, sour cream, cilantro and fried white corn tortilla strips. Will definitely be making this again.****** Second time I made this I followed the original recipe except I only used 1 can of diced tomatoes and this time I used Yuengling Lager - excellent!
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Spicy Italian Pork Cutlets

Reviewed: Dec. 9, 2010
Very good and I will definitely make it again. The only changes I made were to very lightly flour the pounded chops and to use a can of diced tomatoes instead of the fresh. So I added only about 1/4 cup of broth, since the canned tomatoes included some liquid.
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