jeannie Recipe Reviews (Pg. 1) - Allrecipes.com (10160233)

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Bread Pudding with Praline Sauce

Reviewed: Dec. 6, 2014
Simply divine! So easy, so aromatic. Made this using challah bread. Followed others' advice and reduced sugar to 2 cups (could easily cut it to 1 and would be fine with a sweet bread). Would also recommend all 1/2 and 1/2 for a richer texture/taste. Didn't presoak raisins because they cook up plump in the egg/milk. Thanks for the wonderful recipe!
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Chicken Marsala

Reviewed: Sep. 18, 2014
This is my go-to recipe for chicken marsala. Here are my adds: 1. When I'm in a hurry (always!) I just slice the chicken horizontally across the breast for 1/4 - 3/8ths slices. You get a lot of uniform slices out of a big breast. 2. No sherry, increase the marsala. 3. After removing the chicken from the pan, sautee mushrooms, add a couple tbs of butter and about a tbs of flour for a roux 3. (For more sauce) I add about 1 - 1 1/2 cups chicken broth (increase the marsala to taste). 4. Put chicken back in pan, sprinkle with about 1/3 cup chopped parsley. 5. Give it a squeeze of 1/4 - 1/2 a lemon. We like it over spaghetti, sprinkled w/parmesan. yum.
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Bacon Ranch Pea Salad

Reviewed: Aug. 24, 2014
Easy Peasy! I make this frequently. Basic recipe is okay, but too much ranch flavor. I reverted to mayo, a little vinegar, salt & pepper. Tastes fantastic with a little dried or fresh dill, too. I never blanch the peas, just use them straight from the freezer. Good way to use up those giant bags of Costco peas.
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Brown Sugar Smokies

Reviewed: Aug. 24, 2014
One of our dinner guests called these "crack horsdeoerves" because you cannot. stop. eating. them. I also dredge the assembled smokie and bacon in more brown sugar before baking. Low and slow.
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Pineapple Upside-Down Cake V

Reviewed: Aug. 24, 2014
I've been using this recipe for a long time! Can substitute with just about any boxed cake mix on hand, but I like it best with a butter recipe yellow (Duncan Hines, I think). Thanks for a solid go-to, easy dessert!
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Jamie's Cranberry Spinach Salad

Reviewed: Aug. 24, 2014
Excellent dressing! If you don't want to mess with chopping onion, substituting dried onion powder works. Have used the dressing on a variety of salads. Really good w/chevre.
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Hunter-Style Chicken

Reviewed: Mar. 18, 2014
Made this recipe as directed, without substitutions. I served it over basmati rice. For a week night dinner, it's a good choice -- easy and quick, and made with ingredients that are usually on hand. The basic ingredients are good, but it needs more flavor. Perhaps adding some chicken-friendly herbs or taking it Italian with oregano. You might also increase the amount of garlic.
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Garlic Chicken

Reviewed: Feb. 23, 2014
In this ongoing financial depression we eat A LOT of chicken at our house. Thanks, Carol, for a really flavorful, easy recipe for the ubiquitous chicken breast! We are thankful, indeed! Made the recipe as written and added a little dried basil to the bread crumbs/cheese. I sliced two plump breasts into four pieces about 3/8ths thick and gave them a light pounding (so they would cook faster). Doing this also creates more chicken surface for the yummy crumb coating. At 425 it takes 20 mins for done yet moist chicken and a nicely-browned, just crisp enough coating. I also made a quick white sauce, adding 1/2 chicken bullion cube and shredded parma. Could easily dress this up with fancy sides for guests.
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Thai-Style Grilled Pork Tenderloin

Reviewed: Jan. 31, 2014
I used olive oil in the marinade and even though the pork marinated for a little less than an hour, the meat was surprisingly flavorful. I goofed and put the chopped cilantro in the marinade but the thin slices cook so quickly, it turned out better to have cilantro on each piece rather than sprinkled on the top. I skipped the skewers and grilled them on a grill on the stove top. The dipping sauce was really good. We eat a lot of Asian food and so do our friends. They thought it was delicious. Plan to make up a couple pounds of this yummy stuff for Superbowl Sunday.
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Sturdy Whipped Cream Frosting

Reviewed: Jan. 19, 2014
I've used this recipe for the flag cake (also on this site) a couple times and it's the bomb! Exactly what I was looking for and I thought it piped out beautifully. I love the ease of the recipe and it's never been temperamental or fussy. The cream goes in, the mixer whips it and, voila!, beautiful. Make chocolate by adding in about 1/3 cup cocoa powder. This would be good filling for cream puffs or cream horns, too. It's a versatile filling. Thanks, Jo-Lynn!
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Pecan Pie V

Reviewed: Dec. 20, 2013
I've made this pie for Thanksgiving dinner for several years and it always brings lots of compliments. Had a friend over for the first time and she said, "Don't anyone talk to me right now -- I'm going to just sit here and enjoy this pie! I'm from Virginia and I've eaten a LOT of pecan pies and this is the BEST!"
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 20, 2013
Five stars! First spritz cookie I've made that doesn't 'act up' in the press or on the cookie sheet. Flavorful, forgiving, and fast. Followed advice on adding extra 2 tbs of butter. Perfect.
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Scalloped Potatoes II

Reviewed: Nov. 14, 2013
I made the dish as amended and it was really good! The original recipe is too bland, but it serves as a good start for adding all kinds of good stuff.
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Chef John's Buttermilk Biscuits

Reviewed: Oct. 28, 2013
The bomb! No one in my family can make buttermilk, baking powder biscuits like this -- except me :-) Thanks, Chef John!
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Bacon for the Family or a Crowd

Reviewed: Oct. 28, 2013
Wow, that was too easy! I really like the flavor better than pan frying.
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Quick and Easy Black Bean Soup

Reviewed: Oct. 28, 2013
Really good! I have a always relied on a wonderful recipe from a Seattle restaurant (Cafe Sport -- now gone), but it took a better part of a day to make. This is just as flavorful and easy to make for a weeknight dinner. I made the recipe as written and added a large diced carrot for color. I used an emersion blender and cooked it down to a thicker consistency, so it made about 2 large bowls worth. Thanks for the recipe.
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Rich and Creamy Potatoes Au Gratin

Reviewed: Apr. 28, 2012
Thank you for this recipe! We've made au gratin potatoes a number of ways, but this is by far (and away) the best effort to-date. Paired this with a juicy ham for Easter guests and it was the biggest hit on the table. Elegant, easy. the Gruyere cheese is what makes these memorable. I made a mistake and added about a 1/2 cup too much cream (used 1/2 and 1/2), but the ham took longer than expected, so by the time dinner was on, the spuds were perfect.
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After-Thanksgiving Turkey Soup

Reviewed: Feb. 7, 2012
This is really good, easy soup.
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Banana Sour Cream Bread

Reviewed: Feb. 7, 2012
This is super moist and very good. Freezes well, so make extra.
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Glazed Dijon Carrots

Reviewed: Feb. 7, 2012
I use this side dish to add extra flavor and color to pot roast dinners. Have got compliments from everyone who eats them.
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