JennieMart Recipe Reviews (Pg. 2) - Allrecipes.com (10692309)

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 5, 2009
I only had canned mushrooms and it turned out great. A little zingy!
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Brownie Torte

Reviewed: Feb. 16, 2009
I stirred the batter 10 minutes into the cooking and it came out wonderfully! I baked it in an 8x8 glass pan. Don't skip the glaze, the torte itself is not that sweet but is perfect once the glaze is added. I topped this with a few fresh raspberries and some raspberry jam. BEST SERVED WARM so it's gooey!
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Plum-Glazed Chicken Kabobs

Reviewed: Aug. 12, 2008
I think it's a little short on sauce if you're going to be putting it on rice, but other than that it is wonderful!
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Tres Leches (Milk Cake)

Reviewed: Aug. 12, 2008
I halved the recipe (used 2 eggs) and cooked it for 25 minutes in an 8x8 pan. It was wonderful! My mother, who doesn't like this at the restaurants, even enjoyed it!
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Slow Cooker Chicken and Dumplings

Reviewed: Aug. 12, 2008
I added only one can of biscuits and tore each into 8ths in order to avoid a mouthful of dough. I added them 2 hours before the cooking was finished and it came out wonderful.
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Asparagus Roll-Ups

Reviewed: Apr. 20, 2008
I only had dried chives and canned asparagus- they still turned out wonderful! I also used 6 pieces of bacon instead of 8. I put a little less than 1 tablespoon of spread on each bread slice, as there was not enough to put in a whole tablespoon. I will make these often!
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Chicken Florentine Casserole

Reviewed: Mar. 30, 2008
This was good, thought there are two changes I would make: 1. Only use one can of spinach 2. Half the garlic
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Roasted Duck

Reviewed: Feb. 14, 2008
Great recipe! I used the recipe for Wild Rice with Rosemary and Cashew Stuffing (also on this site) and used it in the duck. It was fabulous!
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Strawberry Avocado Salad

Reviewed: Feb. 14, 2008
I was afraid this was too sweet but when drizzled and then refrigerated it came out great. You don't need much of the dressing on it otherwise it is too sweet. I will make this again!
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Wild Rice with Rosemary and Cashew Stuffing

Reviewed: Feb. 14, 2008
I love this but it never cooks all the way. I found that the only way for it to be completely done is when you add the rice, follow the timing on the back of the rice package instead. Great taste! I've made it as a side and as a duck stuffing. (even in the duck it was undercooked)
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Displaying results 21-40 (of 46) reviews
 
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