Jen Wolpert Recipe Reviews (Pg. 1) - Allrecipes.com (10440534)

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Jen Wolpert

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Moroccan Spicy Carrot Salad

Reviewed: Jun. 15, 2014
Delicious! I may have over estimated my "pinch" of cayenne as the carrots were a tad too spicy. But, my husband and father-in-law thought they were great! I doubled the recipe and as another reviewer mentioned, should not have double the liquid. Not a big deal though, just emptied out the extra water that was left in pan after carrot were done cooking. Will definitely be making these again.
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Apple Crisp II

Reviewed: Jun. 18, 2012
Yummmmmmy! Made it for Father's Day. I added the suggested 1/4 tsp. nutmeg, 1/4 cup water instead of 1/2, and doubled the topping. Next time I will add a few more apples and put a tad less topping (although it was devine!) Will definately make again!
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Shrimp Scampi III

Reviewed: Jan. 9, 2011
This recipe was very delicious. We neede only about 1/4 a cup of bread crumbs to thicken it up. We also added fresh squeezed lemon. My picky daughter loved it.
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Grandpa's Beef, Mushroom, and Barley Soup

Reviewed: Jan. 9, 2011
I was dissapointed with the recipe. I guess I'm not a big fan of that much dill. If I try it again it will be without it. I also used fresh mushrooms and pre-cut stew meat and put in a crockpot for the day. The meat was tender.
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Molasses Sugar Cookies II

Reviewed: Jun. 18, 2010
I made these cookies using butter instead of shortening. I found that using my convection oven setting, I only needed to bake the cookies between 6-7 minutes or they would burn. The flavor was delicious!
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Cherry Chicken Lettuce Wraps

Reviewed: Feb. 2, 2009
This is a family staple at my house. I did make a few changes. I use a lb of ground chicken instead of shredded..it's just easier. I double the sauce, but don't put oil in the sauce. Oh, and I use Lawrey's Terrikyaki/pineapple sauce marinade. It has more flavor than other terriyaki sauce I've use. I add a cup of minced mushrooms, a small can of waterchestnuts (chopped), and toasted almond slivers. I have yet to use cherries. It's so delicious!!
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 29, 2008
I made this using 4 frozen chicken breast, two cans cream of chicken soup, one can reduced sodium chicken broth and 1 tsp. poultry seasoning. I cooked on high for two hours and then turned on low for another 4. About a half hour before I was ready to serve it, I used low fat biscuit to make dumplings (recipe is on the side of the box). It came out great and my family had seconds! Definately will be making again!
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