Jen Pahl Recipe Reviews (Pg. 2) - Allrecipes.com (10304147)

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Jen Pahl

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Hoisin-Ginger Beef Skewers

Reviewed: Sep. 8, 2014
This marinade is awesome. I can't wait to try it on chicken and more beef!
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Red Lentil Curry

Reviewed: Sep. 8, 2014
I changed the recipe to 12 servings and used red rice, instead of lentils. I did not have curry paste, but I had everything else. Fresh onions from the garden. I served as a side dish with Hoisin-Ginger Beef Skewers from this site. The person who posted this is right, you can eat this as a main dish, too.
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M's Sloppy Joe Sauce

Reviewed: Sep. 2, 2014
I used ground beef. The tanginess of the sauce is really good. I drained the cooked meat before adding the tomato sauce, etc.
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Javanese Pork Tenderloin

Reviewed: Aug. 18, 2014
Amazing! I used pork LOIN (a 2 pounder) per another reviewer. Also, I served with grilled red bell pepper and grilled pineapple per the same reviewer. Lastly, I made rice and dressed it with a little sesame oil and soy sauce. I would have taken a photo, but it was too dark outside where we were eating. The reserved sauce is quite spicy, so be warned. We used our charcoal grill and seared all sides over the flame (about 2 minutes per side until you see nice char marks), then offset it from the heat, basted every 10 minutes or so until the pork reached doneness (150 F). Then, removed pork from the grill and tented it on a platter with foil while the peppers and pineapple were grilled. The pork was so juicy and the crust on the outside was nutty and savory delicious.
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Photo by Jen Pahl

Greek Pasta Salad I

Reviewed: Aug. 4, 2014
The salad came out exactly as I imagined and was what I was looking for. I cut down on the oil slightly, but still did not use all of the dressing. I added a pinch or two of sugar to the dressing. Also, I topped the salad with pickled peppers.
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Photo by Jen Pahl

Bok Choy with Carrot

Reviewed: Jul. 16, 2014
This was pretty good. Be sure to add some salt and pepper. I used regular midwestern radishes and white button mushrooms. Also, I modified the recipe for 5 servings.
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Grilled Mahi Mahi

Reviewed: May 31, 2014
Used catfish, because sustainable (US) Mahi Mahi was not available and left the fillets whole (skinned and deboned). Also, I changed the recipe to 5 servings, which used 2 pounds of fish. Baked in the oven at 425 degrees for 25 minutes and came out perfectly, thanks to all of those who put temp and bake times. Served roasted asparagus on the side. You can put the asparagus on a roasting pan, drizzle with olive oil and spices to your liking, roast in oven on rack below or next to the fish for 10 minutes, flip, 5 more minutes for 2 pounds of asparagus.
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Southwestern Lentil Salad

Reviewed: May 29, 2014
Quick and easy salad! I used olive oil instead of vegetable and the dressing could use a pinch of sugar. Healthy, too.
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Photo by Jen Pahl

French Quarter Bread Pudding

Reviewed: May 1, 2014
I added slightly less butter (I can't help myself!), but otherwise the same. I stood the bread up in the pan (see photo). The photo was pre baking, but came out looking basically the same plus a nice golden brown. If you push down the slices of bread it will soak the juice right up and soak for an hour. Also, don't forget to add the raisins, the recipe forgets to add them! Just sprinkle all over the top before baking.
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Photo by Jen Pahl

Cheese Soup V

Reviewed: May 1, 2014
Made out of ingredients on hand. I was sick, so didn't want to go to the store, but wanted hot soup. Added some pepper. Easy and good!
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Beer Dip I

Reviewed: Apr. 29, 2014
The bowl was empty after the party! Make sure you refrigerate overnight and maybe could use a bit more beer.
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Scrumptious Shrimp Scampi Linguine

Reviewed: Mar. 26, 2014
Just okay. Needs more lemon juice and less red pepper flakes I think.
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Miracle Lasagna

Reviewed: Mar. 10, 2014
Five stars for the ease. I used an Italian sausage meat sauce to add a bit of meat. Also, I used an 8"x8" pan and stacked 3 layers instead of two. The baking time was the same.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Mar. 5, 2014
This was pretty good. I made spaghetti for my husband and the squash for myself. He doesn't eat spaghetti squash, I know, I know…I've tried. So, I made this more like a sauce instead of putting the squash in the mixture.
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Crunchy Cheddar Chicken from Hidden Valley®

Reviewed: Mar. 5, 2014
Very easy and very good. What more could you ask for? I served with steamed broccoli drizzled with blood orange olive oil and sprinkled with sliced almonds. Really good way to use up the end of the corn flakes box.
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Shrimp Creole III

Reviewed: Feb. 12, 2014
This recipe is pretty good as written, but I did things a bit different. I added more tomatoes (canned diced tomatoes with puree) and the same amount of water. I think this is the desired consistency, slightly watery but the rice soaks it up. Also, I did half shrimp and half mussels. I cooked 1 pound of mussels separately and added them on top in each serving bowl. If I could have done one thing differently, I would have added quite a bit more cajun spice and maybe some sugar to cut through the acidity. One more thing, I thought the 1/2 of oil may be too much, but it wasn't. It really makes sense when you look at the dish as a whole.
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Photo by Jen Pahl

Chicken Zucchini Alfredo

Reviewed: Feb. 12, 2014
Really delicious just the way it is. A little better for you than versions that use heavy cream or half and half. For the pasta I used sweet potato gnocchi (store bought) and added them right to the sauce. See pic.
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Spring Greens Borscht

Reviewed: Feb. 3, 2014
I made sure to dice all ingredients (except the potatoes) very finely. I agree that it gave the soup a good texture. I used only 2 large russet potatoes and that was plenty. I substituted the sorrel for half Italian parsley and half arugula, that way you still get the lemony, zingy flavor. Also, I think white balsamic vinegar would make the most sense here, but I used apple cider vinegar. I was worried the red balsamic would change the color of the soup too much. Lastly, I tripled the sugar and the vinegar, because this made a lot of borscht. Very good! And we used all of the listed garnishes. I would make this again.
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Photo by Jen Pahl

Hot Dog Noodle Casserole

Reviewed: Jan. 28, 2014
I added fresh sliced mushrooms to the sauce and used a 10 ounce package of Usinger's Weiners. Next time I would add more bacon. It was definitely different in a good way.
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Photo by Jen Pahl

Artichoke Asparagus Pasta Salad

Reviewed: Jan. 5, 2014
For sure it makes 30 servings. I had to bust out a large cooking pot to stir it all together. If the recipe is followed exactly, you will get a very, very creamy salad. I decided to make some modifications to better suit our tastes. I did 1 cup of a parmesan, asiago and romano blend. 1 cup mayonnaise (and kept the 1 cup sour cream the same). Still came out pretty creamy (see photo). Make sure you use nice thin, tender asparagus. I would say this is pasta salad is on the "fancy" side considering the decadent ingredients.
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