Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (10588246)

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Jenn

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Chicken Biscuit Pie

Reviewed: Jun. 9, 2011
I initially received this recipe from the weekly newsletter & decided I would try it out at home. I like to get creative with my pantry ingredients so I decided to use things that I already had. We scaled the recipe to four servings & it fit perfectly in a 2QT casserole dish & didn't bubble over. We cooked it at 450 for 18 minutes as it seemed to be undercooked at 12 minutes. The biscuits turned out perfectly. Golden brown on top while light & fluffy on the inside. I used margarine instead of butter & a 12oz frozen bag of mixed vegetables & also a 12.5oz can of chicken chunks that I shredded in place of the chicken. It all turned out great!
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Grilled Chicken and Sun-Dried Tomato Subs

Reviewed: Oct. 28, 2009
I used this recipe in my final when I was a SR in high school. I had to create a five course meal & this was my main entree. I opted not to make them into a sub sandwich, instead, I just served them without the bread. I still make this recipe occasionally and it is always a big hit with everyone.
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Thai Chicken Tenders

Reviewed: Oct. 28, 2009
This is a WONDERFUL recipe for homemade Thai food. I serve mine with Jasmine rice & it makes a whole meal. I don't typically use sesame oil since it is a bit pricey but I have found that vegetable oil works just as well. I also add a little bit more cayenne pepper since I like the added heat. It's pretty quick to make too!
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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 28, 2009
I love anything that you can toss in a slow cooker so I decided to try this soup. I ended up adding cilantro to mine and also a little cumin & cayenne pepper. It was delicious except I did not enjoy the beer taste. My boyfriend & his friend devoured it but I think next time I will use chicken broth instead of beer. Also, I tossed in frozen chicken breasts & cooked it for almost 12 hours on low. The chicken was perfect and fell apart when I shredded it. Great soup!
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Caramelized Spicy Pumpkin Seeds

Reviewed: Oct. 28, 2009
For as long as I can remember my Mom has cooked pumpkin seeds for us after carving pumpkins with the same old recipe. Now being on my own I decided to try a different recipe & this turned out great! I added my own variations like a tsp of garlic salt instead of just plain salt when toasting and I added extra cinnamon in place of the ginger and extra cayenne pepper and these turned out great. Even my boyfriend who never liked pumpkin seeds was surprised! I think this will be my new recipe for years to come.
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