JEG Recipe Reviews (Pg. 1) - Allrecipes.com (10216204)

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Skillet Beef and Macaroni

Reviewed: Apr. 13, 2011
I think this tastes just great and I will add this to my rotation! I did add a touch more salt, and a pinch each of dried basil and oregano. Loved it.
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2 users found this review helpful

Authentic Bangladeshi Beef Curry

Reviewed: Jan. 13, 2011
Made with canned chilis and a ribeye steak cut up into chunks. Needed an additional half cup of water and an additional half hour of cooking time to make meat tender. The result was delicious and richly flavored. This is a keeper for us! Thank you for the recipe!
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5 users found this review helpful

Jackie's Special Meatloaf

Reviewed: Jan. 4, 2010
I made this exactly as written and it was just delicious. This was so easy and so tasty! This one is a keeper for my family. Thanks Jackie for a simple but great recipe!
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1 user found this review helpful

Chicken Piccata II

Reviewed: Apr. 8, 2008
This recipe was very good. I made some changes to the recipe based on other reviews. I dipped the chicken in milk and floured with plain flour, let sit in the fridge for 15 mins. Then I dipped the chicken in the egg mixture and used the spiced flour mixture next. I browned as called for in the directions. Changes I made to the broth were that I added a few tablespoons of white grape juice (I didn't have wine) and about a tablespoon of capers. I served this dish with egg noodles which I threw in the bottom of the pan where I made the chicken (after removing the chicken) and added a little extra broth and butter. It turned out very well. We will make it again.
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1 user found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 4, 2008
I thought the flavor was pretty good. The vinegar taste did not bother me as it did some others. I added more garlic (8 cloves sliced) and I thought it could have used more. Also, the flour did give it a bit of a mushy texture which I did not care for. I think I will try it again and see if I can prepare it better next time.
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1 user found this review helpful

Baked Ziti II

Reviewed: Mar. 31, 2008
It was good. I had to cook it for 45 mins in the oven. Also, I added some Italian spices to the sauce and cheese mixture for a bit more flavor. Thanks for the recipe. I will make it again.
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1 user found this review helpful

Spice Baked Rice

Reviewed: Mar. 26, 2008
This dish surprised me in that it was a pretty good meal and so easy. We thought that there was too much rice so next time I will use half as much and I will double the cheese. The taste was good too but I wanted it to be a bit my flavorful and spicy so I would increase the spice just a little bit too.
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5 users found this review helpful
Photo by JEG

Grandma's Sour Cream Pound Cake

Reviewed: Feb. 25, 2008
I used this recipe in a cupcake mold for my daughter's first birthday (photo posted). It was outstanding - flavorful and moist. Everyone really enjoyed it. Will definitely make again.
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3 users found this review helpful

White Texas Sheet Cake

Reviewed: Feb. 25, 2008
I thought the frosting was way too sweet. Also I cooked it in a 9 x 13 pan and I think it didn't cook long enough because the cake was really really dense and SUPER sweet. My husband loved it, but it was too sweet for my taste.
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8 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Feb. 21, 2008
This was delicious. An excellent and easy recipe. We had it with sauteed apples and mashed potatoes. I marinated the chops for only an hour and I used low sodium tamari sauce.
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Sauteed Apples

Reviewed: Feb. 21, 2008
I used this as a side dish of a meal of baby red mashed potatoes and baked porkchops. The apples are just perfect with porkchops. I used golden delicious apples. It was delicious. Thanks for the recipe!
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1 user found this review helpful

Spaghetti Pizza Lasagna

Reviewed: Jan. 2, 2008
All in all it was good! After 30 mins I took it out and the egg/milk mix was very watery. I increased the temp to 375 and let it cook another 15 mins. I took it out and the middle looked a little better but it still only registered 140F on the thermometer. I then microwaved it for 5 minutes and the egg center finally finished cooking and reached 160 degrees. I let it sit for 10 minutes before cutting it. We liked it, especially the cheesy meaty topping. Might add 8 oz. more sauceand some ricotta cheese to the egg/milk mixture next time to try and jazz it up, but we will definitely make it again. Yummy! Well I made it again and this time I added 8oz of ricotta cheese to the milk/egg mixture and baked at 375F for 45 mins. It came out perfect. The only thing is next time I will use less pasta because the addition of the ricotta almost had my 15 x 9 inch corningware bake dish overflowing!!! This is a keeper recipe and sure to please the little ones in the family too!
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39 users found this review helpful

 
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