Jenyfyr Recipe Reviews (Pg. 1) - (10556074)

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Turkey and Quinoa Meatloaf

Reviewed: Jun. 27, 2011
Absolutely LOVE this recipe! Super easy to throw together and even the husband enjoys it (he's wary of "weird" stuff like quinoa, lol). I make it as directed, though if I'm feeling lazy I'll just brush the top with regular bbq sauce from a bottle. Freezes well's the perfect entree!
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Shrimp and Asparagus Fettuccine

Reviewed: May 28, 2011
Made this tonight for company and everyone now thinks I'm a brilliant cook. I followed the recipe exactly, with the addition of a shot glass of white wine when I added the asparagus back into the pan (as suggested by another reviewer), and I sprinkled a handful of light feta overtop instead of parmesan. I also used whole wheat spaghetti as that's what was on hand. Will definitely be making this one again!
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Tangy Slow Cooker Pork Roast

Reviewed: Apr. 20, 2011
Very disappointed in this recipe. I made it exactly as directed as far as the sauce mixture, but I used a 3 lb boneless pork rib roast (which I believe is slightly fattier than a regular loin roast). I cooked it on low for about 7 hours and came home to a dried out piece of meat. We threw most of it out as it wasn't even very flavourful. It did smell really good though...I wonder if doubling the sauce and perhaps marinating the roast overnight might help with the flavour and texture. If I find pork roast on sale for really cheap I may try this again (and marinate overnight); otherwise, unfortunately, this one is going into my "never again" file.
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Stir-Fried Vegetables

Reviewed: Jan. 16, 2011
This was really good - a great side dish for the Baked Teriyaki chicken we had tonight (the recipe is on here somewhere). I used 3 bell peppers, a head of broccoli, and a package of sliced mushrooms. I cooked the veggies in an electric skillet set to 350 - next time I will do the peppers for a few minutes before adding the other veggies as they took a bit longer. The sauce was tasty and just the right consistency...I'll be making this one again! Thanks for the recipe!
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Baked Teriyaki Chicken

Reviewed: Jan. 16, 2011
This was delicious! I made it as written except I subbed white wine vinegar for the cider vinegar as that's what was on hand. I baked it at 425 for 50 minutes and did not baste it aside from when I flipped the chicken half way through. It turned out very tender, juicy and flavourful - this will definitely be making a repeat appearance on our dinner table!
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Chicken Chimi in the Oven

Reviewed: Oct. 27, 2008
Absolutely delicious! Very easy to make, though I used 1.25 tbsp of chili powder rather than the 1/4 cup the recipe calls for. I used Old El Paso tortillas for burritos which were a smidge on the small side (I used leftover refried beans as 'glue' to keep them sealed shut) so next time I will look for bigger wraps. Will absolutely make this again - can't wait to eat the ones I've frozen! Thanks for a great recipe.
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Lentil Bulgur Salad

Reviewed: Apr. 2, 2008
Delicious! I made a batch of this (scaled down to 5 servings) on the weekend and have been enjoying it for lunch every day. My only changes were to cook the bulgur in chicken broth, and I subbed white white vinegar for the cider vinegar because that's what I had on hand. Oh, I also added in a few small cooked sliced chicken breasts. I love how healthy this recipe is and it keeps me full all afternoon. A definite keeper!
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