jedgington Recipe Reviews (Pg. 1) - Allrecipes.com (10482113)

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Orzo with Kale

Reviewed: Jun. 28, 2010
This was just ok, and only after I added some tomatoes and bacon bits. Maybe next time I'll try it with some chicken stock.
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1 user found this review helpful

Awesome Egg Rolls

Reviewed: Feb. 7, 2010
These are way good! I've made it exactly according to the recipe, and it was good, except for the shrimp. We've since substituted chicken or pork and prefer it that way. I followed the advice of another reviewer and used a bag of coleslaw mix, and also used a couple of cans of pre-cooked chicken breast. What a time saver. It takes this recipe from something I would only make on weekends to one that could be done during the week. This last time I made it, I added a little sesame oil to the filling for flavor. This has now become a staple recipe in our house. No more frozen egg rolls from the store. Thanks for submitting it!
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3 users found this review helpful

Easy German Bierocks (Runza)

Reviewed: Feb. 7, 2010
Made this as a quick weeknight dinner using refrigerated biscuits (i.e. Grands) to make a nice-sized portion. I made a half-batch. I used a whole bag of prepackaged coleslaw mix, added some garlic salt and Worchestershire sauce as others have recommended, and it turned out great. I pressed out one biscuit to about a 6-inch circle, added a generous heap of filling, and placed another pressed-out biscuit on top. Sealed the edges and rolled them under to keep from bursting. Placed on a cookie sheet and baked according to the directions on the roll package, about 15 minutes. Total time from start to finish was about 35 minutes, perfect for those busy weeknights. This approach will use half the recipe, 16 biscuits (2 packages), making 8 portions about the size of a Kaiser roll. Will definitely make again!
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4 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Feb. 7, 2010
This is a great recipe for those weeknights when you need something quick but still tastes great. My kids love it! Good with a spinach salad and some pinot noir.
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1 user found this review helpful

Radish Dip

Reviewed: Feb. 7, 2010
Oh this is good! I've made it for various parties and such, and never have any left. I've given the recipe to my sis-in-law, and she's had the same success. So easy to make, so tasty, but it will give you bad breath. A small price to pay. I usually use half cream cheese and half neufchatel cheese so I don't feel so guilty about all the fat. Doesn't seem to affect the results!
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1 user found this review helpful

Beet Bundt Cake

Reviewed: Feb. 7, 2010
I made this during the summer when we were up to our ears in beets from the CSA. I didn't tell my kids what was in the cake before they ate it, and they ate it all up. I had to confess once they asked if there were raisins in the cake.
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1 user found this review helpful

Bread Machine Calzone

Reviewed: Feb. 7, 2010
I must've done something wrong, because my dough was way to wet and sticky. I have a standby dough recipe that I'll use next time.
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2 users found this review helpful

Slow Cooker Ham and Beans

Reviewed: Feb. 7, 2010
We made this recipe from a bone left from our Christmas honey ham. I dropped the sugar in half as others suggested, and used half Northern and half navy beans. Otherwise, followed the recipe to the letter. Just before eating, I used a potato masher to smash some of the beans to thicken it up. Served with warm cornbread. Yummy!
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8 users found this review helpful

Sweet Pork with Beets

Reviewed: Oct. 3, 2009
This was good and easy to make. I used fresh beets, boiled, and saved the water, just like another reviewer. I used 1/4 cup of honey instead of any sugar, and it was great. The family liked it.
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4 users found this review helpful

Basic Cheese Polenta

Reviewed: Aug. 30, 2009
Very tasty and makes the house smell WAY good when fried. Good with a little warm spaghetti sauce or pizza sauce on it.
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3 users found this review helpful

Italian Summer Squash Polenta Bake

Reviewed: Aug. 30, 2009
Very good and will make it again. Made it with the Basic Cheese Polenta recipe found on this site as someone else had suggested. The polenta recipe makes extra, so I fried the rest and ate it while waiting for the casserole to bake. The only change I might make is to remove the seeds from the squash. I also substituted the pre-packaged Italian 5-cheese blend for the mozzarella / parmesan topping, just because it sounded better.
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2 users found this review helpful

 
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