Jillian N. Recipe Reviews (Pg. 2) - Allrecipes.com (10734973)

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Jillian N.

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Spanish Rice II

Reviewed: Oct. 5, 2008
This recipe disappointed me. I only had 1 1/2 tsp of chili powder, but I don't think that would have helped. It was so bland with only the spices listed. I used chicken broth instead of water, and added cumin, cayenne, Adobo, Sazon,and garlic to kick it up.
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Megan's Granola

Reviewed: Oct. 4, 2008
I cut the recipe in half, as the original makes quite a bit. I followed the recipe exactly with one exception- I added about 1/4 c. of milled flax seed for health benefits. Oh, it took a bit longer than 20 minutes in my oven to get nice and toasted. This is great with vanilla yogurt!
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Easy Apple Danish

Reviewed: Sep. 28, 2008
Alright...I cheated on the dough. I used Pillsbury crescent dough instead with this recipe for the apple filling. Love love love it!
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4 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Sep. 27, 2008
I've never had a danish before, so I didn't have anything to rate this recipe against. I sliced the dough in 1/4 inch slices and filled them with either the cream cheese mixture or chopped apples (with sugar, cinnamon, chopped walnuts). My husband, who requested danishes, said that while they were good- real danishes taste different.
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Tomato and Mozzarella Bites

Reviewed: Aug. 31, 2008
Yum! I suggest using fresh mozzarella, if available. I didn't plan on making this and had to settle for a block of mozzarella, which I cut into cubes. If I make this again, I'll marinate the cubes (from the block) for a little bit first (at least a couple hours). I don't think you would want to marinate the fresh mozzarella balls that long- fresh quickly absorbs balsamic vinegar. Also, be quite liberal on the salt and pepper.
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Cheddar Bay Biscuits

Reviewed: Aug. 27, 2008
The base recipe is very good. I followed some of the suggestions from other reviewers: about 1/2 c. cheddar, added some garlic and onion powder to the batter, doubled parsley in the powder and only used a few dashes of salt. In the first batch, I made them too big and they took about 17 minutes. I suggest using only a 'small' heaping tablespoon for each biscuit. Next time, I think I'll add more cheddar and seasonings to the batter. Overall, it's a good starting recipe.
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Brandy Flamed Peppercorn Steak

Reviewed: Aug. 16, 2008
I added sliced portobello mushrooms right after adding the wine (I used Chianti). As for the brandy, I had to use Jim Beam instead- it still turnout out wonderful. My husband really enjoyed the sauce, but I think next time I'll let it cook a bit more, as I wasn't too fond of the crunch from the shallots. Overall, it was quite good. My cut of steak wasn't that good, and only about 3/4" thick, so I think it would have been better with a sirloin or filet. Nonetheless, the sauce more than makes up for it.
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Smooth Sweet Tea

Reviewed: Aug. 15, 2008
I love sweet tea, and since I live in Korea- it's VERY hard to come by. After getting tired of powdered Lipton tea mixes, I decided to give this a try. It's perfect, and very quick to make.
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Caroline and Brian's Stuffed Mushrooms

Reviewed: Aug. 6, 2008
I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!
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Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Aug. 5, 2008
I was expecting something really special with this marinade- but never got it. I had to alter the recipe; ground ginger instead of fresh, and honey instead of Aunt Jamima. My rib eyes marinated for about 7 hours before I broiled them. I agree that yes, it does produce tender and juicy steaks. The taste was slightly sweet- but that was all I got from it. Luckily, I had some A1 in the house to disguise the 'off' taste.
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Roasted Garlic Bread

Reviewed: Jul. 30, 2008
I only had one head of garlic on hand, so I had to adjust the ratios of other ingredients accordingly. Also, due to lack of parsley, I subbed a few dashes of Italian seasoning. I roasted my garlic inside a ramekin (covered with foil) for about 50 minutes- and I had no issues mashing the garlic. This was a nice change from your typical garlic bread. I served this with "Bow Ties with Sausage, Tomatoes, and Cream" from this site.
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Fried Mozzarella Cheese Sticks

Reviewed: Jul. 13, 2008
This is a pretty straight forward recipe. I froze my cheese sticks (which I cut in half) before double coating them with this bread crumbs. If you coat them really well, and pat on bread crumbs, the cheese sticks will not leak.
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Restaurant Style Egg Drop Soup

Reviewed: Jul. 12, 2008
Like others, I followed the guidance of MSFURIOUS1 and used 3 whole eggs and 1 yolk. I used chicken bouillion instead of broth/stock and had no issues. This was fantastic.
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Japanese Onion Soup

Reviewed: Jul. 8, 2008
After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.
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Alfredo Sauce

Reviewed: Jun. 12, 2008
This was pretty good. All I had on hand was the "Kraft Green Can" (gasp!) and some pecorino romano cheese...so I used the pecorino. I also added some shrimp that I sauteed in butter and garlic. I think I found my new alfredo recipe.
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Portobello Mushroom Burgers

Reviewed: Jun. 10, 2008
I followed other reviewers' suggestions and broiled mine (5 min. each side) and removed the gills. I poured my marinade (reduced to one serving) into a ziplock bag to better coat the mushroom. Next time, I will probably double the marinade and add a few more dashes of red pepper flakes. Overall, quite tasty, especially with provolone cheese and served on a soft (slightly toasted) roll.
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No Bake Cookies V

Reviewed: Apr. 26, 2008
I cut the recipe in half, but used 3 TBSP cocoa, 1 tsp vanilla, and 1 3/4 c. oatmeal. My family used to make these a lot when I was younger, and we never put peanut butter in it- so I left that out as well. I usually put my cookies in the fridge to cool down; they are chilled and ready to eat within 20 minutes.
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Hummus III

Reviewed: Apr. 22, 2008
IMHO, everyone should read the 'most helpful' reviews. Since tahini is not available where I am, I had to attempt to make that from scratch (I used a recipe from about.com). My blender is a piece of _____ and since the tahini recipe ingredients barely reached the blade, I mostly had a mixture of mushed of sesame seeds and water. Because of all that water- I didn't need to thin mine with the bean juice. Overall, this was great- as long as you adjust to taste.
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Grilled Salmon I

Reviewed: Apr. 14, 2008
I really tried to like this. I suppose I'm just not a salmon person. I took the suggestions to bake it in a foil pouch for 15 min at 425. Maybe I'll try to marinate it longer than 2 hours and grill it next time. I do feel foolish saying this- but it was just too fishy for me. Aside from baking it, I did everything according to the recipe and couldn't even finish it.
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Super Sausage Gravy

Reviewed: Mar. 24, 2008
This recipe is so easy, yet so delicious! Like others, I do recommend adding more milk (and flour accordingly)in order for it to become an actual gravy.
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Displaying results 21-40 (of 77) reviews
 
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