Jill Raf Recipe Reviews (Pg. 1) - Allrecipes.com (10216525)

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New England Clam Chowder I

Reviewed: Nov. 9, 2011
This was delicious! I used 6 slices of bacon (you can never have too much bacon, and my slices were thin) and added celery (I had it on hand and figured it wouldn't hurt). I may have also used closer to 3 cups of potatoes instead of 4 (I rarely measure). Other than that, I stuck to the recipe, and was very pleased with the results. I served this in a bread bowl with a salad on the side, and my husband and I went back for seconds. Definitely give this recipe a try!
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Cheese Ball I

Reviewed: Jul. 6, 2009
I made this cheese ball for a Christmas party last year, and it disappeared so quickly - everyone loved it! I served this with crackers, but next time I might add a few more choices to the plate (pretzels, apples, toasted bread, etc.).
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Best Lemonade Ever

Reviewed: Jul. 6, 2009
This is the best lemonade I've ever had. I followed the recipe exactly and was very, very pleased with the results.
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2 users found this review helpful

Krista's Sticky Honey Garlic Wings

Reviewed: Jul. 6, 2009
These were soooo good, and very easy to prepare. I bake my wings the Alton Brown way (steaming for 10 minutes, then baking for 40 minutes at 425), and this sauce was the perfect complement to crispy wings. Later I realized that I forgot to use the ginger (even after buying it - dumb me!), but they still turned out delicious. My boyfriend's family raved about these all night.
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Jambalaya

Reviewed: Feb. 25, 2009
I made this in celebration of Fat Tuesday, and it didn't disappoint! I made the following adjustments: used Italian diced tomatoes (14.5 oz can) instead of crushed, omitted the file powder (didn't feel like buying it), added 2 small cans of baby shrimp, used brown rice instead of white, and added more red pepper (I love heat). Everyone who ate this raved about it, so I'll definitely be making it again. Best of all, I had a lot of the ingredients on hand, so it was both cheap AND delicious - can't beat that combination!
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Garlic Parmesan Chicken

Reviewed: May 15, 2008
This recipe, like others have said, is great because it's both delicious and versatile. I used onion powder instead of French fried onions, threw some French bread into the food processor for fresh bread crumbs, skipped the mustard powder since i didn't have any in the pantry, and added some flat-leaf parsley into the breading mixture since i had some on hand. Since i had a lot of breading left over, i sprinkled some of it on the bottom of the pan, laid the chicken breasts on top, and then sprinkled a little more on top along with a drizzle of more garlic butter. So good!
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