Jen Recipe Reviews (Pg. 1) - Allrecipes.com (10239415)

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Tender Italian Baked Chicken

Reviewed: Jul. 25, 2012
This is a staple in our house, as even my chicken-hating son loves it. A rare meal that all 5 of us like. I use the flash-frozen chicken tenderloins that I defrost... usually 8 of them. I tend to not use quite as much mayo, as I always have some left and hate throwing it out (as it is contaminated by the raw chicken). Also, I don't end up using that much bread crumbs either - I usually start with some at the bottom of a shallow bowl and then add if needed.
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Authentic Cincinnati Chili

Reviewed: Jul. 13, 2012
My husband developed a beef allergy as an adult (can you say PAIN!), so we assumed our skyline days were over. We decided to try this recipe with ground turkey, and we were AMAZED by how close it tasted to the real thing. I did not think it stood a chance, but I honestly did not taste the difference. That said, you have to put the cooked turkey through a food processor to break it down into those time pieces, or it would just not be the right consistency. Thanks for the recipe!
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Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: Jul. 13, 2012
I have made this dozens of times. It has become my go-to recipe for summer potlucks and picnics. It makes a TON, so plan to share. Everyone always loves it, so I have shared this recipes many times. Even my kids (who do not like tomatoes, onion, and peppers) love this recipe (go figure!) This is one of the few recipes that I make exactly as written. Dee-lish.
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Fresco Salsa

Reviewed: Jul. 13, 2012
Gave this recipe 4 instead of 5 stars because it really does need the garlic that others mentioned. We had a bunch of garden tomatoes, and a bunch of unused cilantro from another recipe, so we searched for a salsa recipe that would use what we had. We did make a couple changes right off the bat - used green pepper instead of yellow, and we added a seeded jalepeno for some heat. We chopped everything in a food processor to make it a little "wetter". It was good the first night, but the flavors seemed to be missing a little something. You get a strong sweet taste at first, followed by the cilantro, and then the heat/acid. What was missing was garlic (as others have said). We added garlic and a little more salt before going to bed, and it is ALOT better today. Partly because of the time for the flavors to meld, and partly because this recipe really does need garlic. Thanks for the recipe!
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