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

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Jillian N.

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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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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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Very Easy Shrimp Dip

Reviewed: Sep. 7, 2007
This is a simple recipe my family usually makes around the holidays. We like Wheat Thins the best with this dip.
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Bread Bowls

Reviewed: Sep. 22, 2007
These bread bowls were wonderful. They came out just like something I would buy from a bakery. Since it was only me and the hubby, I cut the recipe in half and made two bread bowls (perfect size for adults). After looking at the other views, I also cut the amount of sugar in half. Before sprinkling the tops with cornmeal, I brushed an egg wash on the outside of each. Baked at 350 degrees for about 25-30 minutes and cooled on a wire rack. I served it with broccoli and cheese soup (one of Emeril's recipes). I highly recommend this recipe.
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Cream of Mushroom Soup

Reviewed: Sep. 25, 2007
Wonderful! I only had two cups of mushrooms on hand (half portbello and half white), but it didn't seem to make a difference. I also followed Erin's advice and added celery salt in leiu of regular salt, and a few dashes of garlic powder. Oh, I also used one shallot instead of a regular onion. All in all, a very high quality soup. Restaurant quality, and very easy to make.Thanks for sharing this!
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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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Mama D's Italian Bread

Reviewed: Feb. 22, 2008
Outstanding! I cut the recipe in half and used part of the dough for a pepperoni roll recipe(Easy Pepperoni Bread) from this site. I shaped the remaining dough into a 'football' and a large round loaf. It took about 40 minutes in a 375 degree oven to get it golden brown with a nice, crispy crust.
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Pita Chips

Reviewed: Sep. 2, 2007
These were pretty tasty. I didn't have any chervil, or garlic salt. I ended up using plain garlic powder instead. My batch was smaller than the recipe's amount of servings, so I just eyeballed the measurements to taste. It took about 10 minutes in a preheated 400 degree oven for my chips to get browned.
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Catherine's Spicy Chicken Soup

Reviewed: Nov. 27, 2007
Great recipe!From my experience, and after reading other reviews, this recipe allows for many adjustments to personal tastes. It's a very forgiving recipe if you don't have an ingredient or two, which was what happened with me today. I was *hoping* to cut down the recipe a tad bit by only using 5 chicken tenderloins, 4 c. water, 1 can diced tomatoes, 1 can stewed tomatoes, 1 4.5 oz can diced green chiles (my husband ate the salsa), 1 can corn, 1 can light red kidney beans, 1 can mild chili beans, 1 can tomato soup and some sour cream. The spices and seasonings are also easily adjusted- I ended up adding more boullion, cayenne pepper, seasoned salt, and black pepper. Although I love the soup with the sour cream in it- next time I think I'll either use less or just add it to the top. Like other reviewers, I sauted my onion and garlic first in EVOO, then added my chicken and simmered for about 45 minutes. Overall, very good and easily adjustable to desired level of spiciness.
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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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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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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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Warm Artichoke Dip

Reviewed: Dec. 20, 2007
I chose this recipe mainly because of how simple it is and how few ingredients it has. However, I did make a few changes. Because I used two cans of artichoke hearts, I added 1/2 TBSP lemon juice, 2 additional TBSPs light mayo, and 1/4 extra parm cheese. After I tried it, I realized that I didn't even need to add the extra mayo- it was still very creamy. During the last five minutes of cook time I broiled the dish on high to get a browned top. I served this with Carr's Cheese Melts crackers, which were PERFECT with this recipe.
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Photo by Jillian N.

German-Style Weck Rolls

Reviewed: Jan. 10, 2008
These are perfect rolls for sandwiches. I shaped mine like kaiser rolls and topped them with caraway seeds and coarse salt. We made sandwiches using rare roast beef, horseradish, and gravy. I cut the recipe in half and ended up with 8 large rolls. Yum!
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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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Chewy Sugar Cookies

Reviewed: Dec. 2, 2007
These cookies were wonderful. I didn't make any changes to the recipe at all. One of the other reviews had mentioned that rolling the dough in the sugar is more like a 'flip-flop'...which is quite accurate. Although I chilled my dough in between batches, I would rather deal with the sticky dough than keep the dough chilled. My last batch was definitely the flattest of all my batches. I baked my cookies for 10 minutes, then let them cool for 5 minutes on the nonstick cookie sheet before transferring them to a wire rack. They still tasted great (and stayed soft) the next day! UPDATE: I took these into work one day for my Soldiers and they LOVED them! They still talk about these cookies 7 months later. This recipe does not disappoint.
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Fluffy Pancakes

Reviewed: Jan. 22, 2008
The title of this recipe isn't lying! I found this recipe in my Taste of Home cookbook and, without reading reviews online, decided to try it out. I ended up with 8 small-medium sized pancakes- but that's okay b/c it was only me and my husband and the pancakes come out quite thick. As usual, I doused mine in butter and syrup, while the hubby ate them plain. I received no complaints!
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Mama's Best Broiled Tomato Sandwich

Reviewed: Jul. 9, 2007
Wonderful!I only made a few changes to mine: I marinated the tomatoes overnight with the marinade plus S&P. In the mayo mixture, I added some garlic powder. Very quick and easy...I'm going to make another for myself in a couple minutes! Highly recommended. UPDATE 3/16/2015: I've been making this for years, although now I normally don't marinate the tomatoes for more than five minutes. I still add salt and pepper to my marinade. I've used nice Italian breads before and also your standard whole wheat sandwich bread, it's tasty no matter what. Normally, I use an entire tomato per sandwich and just serve it open-faced on two slices.
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Chocolate Scotcheroos

Reviewed: Jan. 2, 2007
I doubled the topping for mine (a bag each of chocolate chips and butterscotch chips). It turned out great...just the recipe I was searching for.
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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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Displaying results 1-20 (of 83) reviews
 
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