Jen Pahl Recipe Reviews (Pg. 3) - Allrecipes.com (10304147)

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Jen Pahl

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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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Smokey's Cat Food (Cold Salmon Spread)

Reviewed: Jan. 2, 2014
Made this for Christmas appetizer. Used smoked salmon caught up north by a friend. I used original flavor cream cheese and served with cocktail rye. Everyone liked it!
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Sweet Potato Hummus

Reviewed: Dec. 17, 2013
I had one really huge sweet potato from mom's garden. So, in this case I only used one potato. Also, I added garlic powder. You can really taste the sweet potato and it's good!
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Mexican Rice III

Reviewed: Dec. 16, 2013
This rice is great. Really spicy, too! I'm not sure that toasting the rice first really makes a huge difference, though.
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Chicken Quesadillas

Reviewed: Dec. 13, 2013
My husband liked this more than I did, but it was nice and easy to make. I did add green pepper and doubled the cheese as others recommended. I think an important thing to remember about this recipe is to use the chicken breast, if you get the canned with the dark meat it is not as good.
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Brazilian Black Bean Stew

Reviewed: Dec. 11, 2013
I did not use the canola oil, because the chorizo has enough fat. Also, I added cumin and a lot of paprika, per another reviewer. This is like a chili, perfect for this cold snap we're having.
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Texas Chicken Quesadillas

Reviewed: Dec. 9, 2013
This was really easy to make, that's always a plus. I would recommend cooking the chicken breast whole, then slicing after it is cooled to keep it juicy. Also, I just made the quesadillas in the skillet with a touch of oil. It makes a nice golden brown quesadilla. Heat the skillet with a touch of oil, meanwhile, top half of a tortilla with 1/8 of the chicken filling and it's portion of the cheese. When oil is hot, lay the filled tortilla into the skillet and immediately fold empty half of tortilla over filled half, hold in place with a spatula for about 20 seconds. Brown tortilla on each side for about 2 minutes or until golden brown. Also, I noticed some reviewers did not care for the barbecue sauce. I would caution the use of a sweet sauce, because the onions already have a nice sweetness with the honey. Use a more savory sauce. I used Famous Dave's Rich & Sassy.
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Russian Vinaigrette Beet Salad

Reviewed: Nov. 19, 2013
I have been wanting to make more recipes from my heritage and this sounded really good. However, more seasoning and oil is in order here. Also, I do not like the texture of the marinated mushrooms in this dish. The recipe does make a good amount, and we intend to eat it and not waste it, but this recipe is certainly not my favorite.
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Delicious Ham and Potato Soup

Reviewed: Nov. 11, 2013
Pretty quick and easy. I slightly mashed the potatoes per another reviewer's suggestion.
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Marinated Mushroom and Eggplant with Peanut Sauce

Reviewed: Nov. 5, 2013
Yummy! I changed a few things, though. I did use white button mushrooms, because there were no crimini available. Also, I did not cook the garlic for the marinade and I marinaded for 1 day. In order for your eggplant to come out perfectly, remember to sweat the eggplant first, then it will shed its water and absorb marinade much better. The peanut sauce is super good. There was a lot left over, so I added a little water to thin out slightly, and mixed the leftover sauce in with some hot cooked egg noodles, and topped with soy sauce and sriracha. You can cut up any leftover eggplant and mushrooms and add to the pasta, too.
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Garlic Butter Acorn Squash

Reviewed: Oct. 30, 2013
I had smaller squash, so I cut down on the cooking time. I think next time I would use garlic powder instead of fresh so it can spread better.
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Broccoli Crawfish Cheese Soup

Reviewed: Oct. 24, 2013
Had lots of fresh broccoli from mom and dad's garden to use. I did make this as written (crawfish included). I did use beef broth instead of chicken and cajun spice instead of creole. Really yummy, filling meal.
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Pea and Cauliflower Salad

Reviewed: Oct. 24, 2013
Quite good. I made it exactly as written. Great way to use up extra plain yogurt.
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Grandpa Gunn's Raw Veggie Dip

Reviewed: Oct. 16, 2013
The dip was okay. I would skip the curry powder next time, it doesn't make sense to me flavor wise. Served with zucchini and summer squash sticks, baby carrots, and green pepper slices.
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Spinach and Mushroom Quesadillas

Reviewed: Oct. 16, 2013
Yummy quesadillas! I used sliced baby bella mushrooms. Also, I would skip 2 steps in the directions. It is not necessary to "cook the spinach according to package" and you do not need to melt the cheese in the oven. I served with guacamole and sour cream.
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Displaying results 41-60 (of 189) reviews
 
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