Jillian N. Recipe Reviews (Pg. 1) - Allrecipes.com (10734973)

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Jillian N.

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Korean Salad with Sesame Dressing

Reviewed: Jun. 3, 2015
My husband and I really liked this dressing; we used this on romaine. I did cut the water to only 3 tablespoons and had to use brown sugar (didn't have white on hand). I found it pretty spicy, but probably will keep the amount the same when I make it again. Oh, I did add a little bit of fresh ginger too.
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Kickin' Collard Greens

Reviewed: Mar. 22, 2015
This was my first time trying collards. I made the recipe as written, just slightly scaled down to the amount of collards I had on hand. Normally when I make wilted spinach or kale, I cook it with bacon, so the ingredient list is pretty standard for me. The greens were good, with a nice kick of spice from the red pepper. Maybe next time I'll cook them longer and add the brown sugar that other reviewers mentioned.
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Grandma's Noodles II

Reviewed: Mar. 12, 2015
This is a nice decent recipe. I doubled it for my family of four to serve with chicken paprikash. I used the dough hook in my Kitchenaid to mix it, but found I needed to add another tablespoon of milk. Against my husband's urging, I used the old rolling pin and pizza cutter for these; he really wanted me to use the Kitchenaid's pasta attachment. Maybe next time. I didn't do the two hour dry time either, just dropped in a pot of water with some salt and chicken bouillon.
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Best Spanish Rice

Reviewed: Oct. 28, 2014
This was nice and simple. I used Thai jasmine rice and fresh salsa (from the grocery store). I followed the directions exactly and got perfect results: fluffy rice. Maybe next time I'll add some minced garlic, but that's just a personal preference. This does make a lot and a family of four will have leftovers. I estimated that this makes about 9 servings (1/2 cup servings, about 94 calories each).
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To Die For Blueberry Muffins

Reviewed: Jun. 27, 2014
I only made one change to the recipe, and that was using brown sugar instead of white for the crumb topping. I made 12 muffins, baked at 400 degrees for 18 minutes. Because there was less batter in each tin (filled 2/3 full), most of the muffins only rose up just past the top. They were moist and delicious. Some reviewers complained that these were bland, so I left the crumb topping off of a few to see if that was true. Mine were perfectly sweet. Granted, I added in an extra handful of blueberries that were picked about 30 minutes before. Maybe the quality of the blueberries is what makes the difference here.
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Special Buttercream Frosting

Reviewed: Jan. 26, 2014
I followed some suggestions and used 1/2 c. butter with 1 1/2 c. shortening. I probably could have added another cup of powdered sugar to make it a bit stiffer, but that's just being nit picky. I made the full recipe and it was more than plenty to ice a two layer nine inch round cake.
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Terry's Texas Pinto Beans

Reviewed: Jul. 22, 2013
These are so flavorful! I soaked my beans for a couple hours first though. I sauteed my onions and pepper in my pressure cooker, then added everything else. In the pressure cooker, it only took maybe ten minutes to cook.
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6 users found this review helpful

Tortilla Rollups I

Reviewed: Apr. 26, 2013
These were pretty tasty. I added a little bit of shredded cheese to it too. I used medium Herdez salsa, which has a nice kick to it.
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1 user found this review helpful

Broccoli Hamburger Casserole

Reviewed: Oct. 9, 2012
This is one of those recipes that is very forgiving of any changes. I’m moving in a few days and have been searching for recipes that will use up some of my “random” ingredients. This recipe helped out quite a bit. I halved everything and had to make some changes: dehydrated onion instead of fresh, shredded four-cheese Mexican cheese blend, no sour cream or mushrooms (didn’t have either). I did add in a bit of milk to make up for the lack of sour cream, though. I used Worcestershire sauce in addition to the S&P. I topped the cheese with a small can of French fried onions in the last five minutes. Also- I kept my broccoli frozen and it came out crisp tender after 35 minutes. My husband and I enjoyed it and will likely make it again. If you enjoy tater tot casserole, you’ll probably like this one too.
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Sarah's Rice Pilaf

Reviewed: Feb. 2, 2012
This is my go-to recipe anytime I make rice. Sometimes I add some toasted sliced almonds to it.
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Easy Chocolate Mousse

Reviewed: Jan. 31, 2012
The gist of this recipe is good. My pudding mix was only 1.5 oz, but the package called for 2 cups of milk. I used 1 1/2 cups of milk. I only used about 4 oz of my fat free Cool Whip. Because some other people complained about the "instant pudding taste", I used a squirt or two of chocolate syrup. After about 30 minutes, it was ready. I thought it was great. Granted, I did add the syrup and used whole milk. If you've ever had a Hershey's pie or an Edward's chocolate cream pie- that's exactly what it tasted like.
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Slow Cooker Carnitas

Reviewed: Nov. 8, 2011
This has wonderful flavor! I think my pork loin roast was closer to 1.5-2 lbs and the spices were perfect. The coriander and cinnamon added a nice touch.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Aug. 17, 2010
This was amazing! I had originially intended to halve the glaze, but ended up using half of the apricot and BBQ sauce and the original amounts for the rest of the glaze ingredients. It still turned out great- the flavors meld together perfectly. I pan-roasted the tenderloins (too lazy to fire up the grill), but this would have been even better grilled.
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Lemon Garlic Tilapia

Reviewed: Dec. 5, 2009
This is really simple and really easy. I eyeballed the measurements down to one serving and found that it didn't need the full 30 minutes. I also followed the advice of others and sauteed the garlic first, then mixing in the rest of the sauce ingredients.
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Creamy Rice Pudding

Reviewed: Nov. 12, 2009
Before I give my review, I should admit that I've never had rice pudding before and was totally clueless on what the end product is supposed to be like. So I read the reviews before making this and did two things: used 3/4 c Half and Half with 1 1/4 c. Skim Milk, and tempered the egg first with some of the hot mixture. I am now wondering why I've never had this delicious dessert before! It was perfect! It was very rich and creamy, with the perfect amount of sweetness. Even rice pudding virgins like me will find this very easy.
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Super-Delicious Zuppa Toscana

Reviewed: Nov. 11, 2009
This soup has great flavor- even using half and half it had a smooth creaminess with the perfect kick. My red potatoes seemed to hold up pretty well after simmering on the stove for a couple hours. Since my husband doesn't like spinach, I left it out and only added it to the bottom of my bowl. It tastes great either way. I'm not sure if it's because I didn't use heavy cream, but I found the soup to be a bit thin for my liking.
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Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 7, 2009
Alright, 4 stars as is; 5 stars with everyone's suggestions. I used Uncle Ben's traditional Long Grain & Wild Rice mix (the one that takes 25 minutes), and just cooked it separately w/out the seasoning packet. Before I combined the broth and chicken, I sauteed some onion, carrots, and garlic. Also, I used 1/2 % milk and 1 cup of Half & Half. It turned out just fine- nice and creamy. I highly recommend this
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Gourmet Mushroom Risotto

Reviewed: Feb. 18, 2009
This was incredibly easy to make! I had to adjust for what I had on hand (3/4 of a package of white button mushrooms, yellow onion instead of shallots, and no chives). Granted, I've never even had risotto before- but I loved it. This went very well with the rack of lamb we had for dinner.
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BLT Dip

Reviewed: Feb. 1, 2009
This recipe is good, but it does need some additional flavor and time to let the flavors meld. I added two chopped green onions, garlic powder, and some dry ranch dressing mix. When I tested it immediately after mixing, I couldn't taste much of the bacon. After letting it sit in the fridge for an hour- it tastes much better. We served this with cocktail pumpernickel bread.
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