Jeska Recipe Reviews (Pg. 1) - Allrecipes.com (10667219)

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Tuna and Chickpea Salad

Reviewed: Jan. 11, 2015
I'm eating this as I type, it's delicious! I used unseasoned white tuna because it's what I had on hand. I also added tomatoes. Instead of using French dressing, I used an avocado, cilantro, and green onion dressing.
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Artichoke Heart and Chopped Olive Crostini

Reviewed: Dec. 31, 2014
I made this for a New Years Eve party. Due to the hosts not liking black olives, I left them out. I used 2 small stalks of green onion and cherry tomatoes instead of roma. I blended all ingredients in a food processor. I forgot to take a picture and when I went back to get one, all the pieces were gone. I got great compliments from party guests. I'll definitely make this recipe again.
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Banana Banana Bread

Reviewed: Dec. 19, 2014
I followed the recipe exactly and had to bake the loaf for an extra 20 minutes. It was too wet on the inside, causing the rest to become very dry. \
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Photo by Jeska

White Chocolate Chunk Pecan Cookies

Reviewed: Sep. 23, 2014
These were fantastic! I did make a few changes. I used white chocolate chips instead of chunks, putting in a cup of them. I also used 1/2 cup of pecans and added a teaspoon of cinnamon. I baked mine for 10 minutes and they came out perfect!
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Healthier Creamy Rice Pudding

Reviewed: Jan. 7, 2014
I loved this recipe. I changed it a bit. I used unsweetened almond milk instead of cow's milk, omitted the butter entirely, and only used 1/4 cup of sugar, which was more than enough. I also left out raisins because I don't like them, and like other reviewers, I tempered the egg first with the last 1/2 cup of milk. This recipe turned out great and everyone in the house loved it. Next time I will have to double the recipe!
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Photo by Jeska

Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Jun. 18, 2013
I don't normally like chicken thighs, but this tured out pretty well. I used Jackson Triggs Sauvingnon Blanc and switched nicoise olives for kalamata. I ended up needing to add more wine, so next time maybe I'll let it simmer less. I found the mushrooms soaked up a lot of win so next time I'll add them with the tomatoes.
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Sugar-Free Peanut Butter Cookies

Reviewed: Apr. 25, 2013
I made these for my grandmother. I didn't have enough splenda so I did use sugar, however they still turned out amazing. Great for those who don't eat gluten and she didn't even notice there was no flour in them! I guess I make smaller cookies because I got well over 24. Next time I'll have to prepare ahead of time and make them sugar free. Remember to let the cookies sit for a few minutes when you take them out of the oven and they won't be crumbly.
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Parsley Spinach Chicken Stew

Reviewed: Apr. 10, 2013
I found this recipe to be very bland. I even added garlic to it. I served it on basmati rice. I cooked the chicken stew for about an hour and a half. If I make it again, I will spice up the chicken for sure. I found this recipe to be a 2.5 star dish. If you don't like spice then this would be for you.
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Chicken Breasts with Lime Sauce

Reviewed: Apr. 4, 2013
I made this recipe and personally wasn't fond of it. However, one of my guests has been a vegetarian for nearly 7 years and is making a transition into eating meat again and LOVED it. He said he would give it 5 stars.I found it greasy and it hardly tasted of lime. I would personally give it a 2.5.
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Photo by Jeska

Tomato Zucchini Casserole

Reviewed: Mar. 27, 2013
This recipe was fantastic! I added a layer of sliced button mushrooms and a layer of fresh spinach as well. I used 4 zucchinis and 5 roma tomatoes and for the vegetarians in the family, it was the main course. Everyone loved it!
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Savory Sweet Potato Fries

Reviewed: Jan. 13, 2013
I loved these! I didn't have fresh rosemary so I used dry and they still came out great!
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Photo by Jeska

Tomato-Topped Cod

Reviewed: Jun. 20, 2012
I altered the recipe a bit based on what I had available. I used defrosted cod fillets and sauteed a red onion in about 1.5 tbs of garlic (just until the onions were tender). I made a rub using paprika, salt, pepper, parsley, Parmesan and club house salmon spice and put on both sides. I also sliced a lemon and put half with the onions on a baking tray, the other half under the tomatoes on the fillets. I baked in a toaster oven at 280 degrees for 20 minutes. Next time I'll put in a bit less salt (didn't measure any spices), but overall it turned out fantastic!
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