Jess Recipe Reviews (Pg. 1) - Allrecipes.com (10932501)

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Garlic Chicken

Reviewed: Dec. 19, 2010
This recipe was delicious! Per other suggestions, I used more garlic than what the recipe calls for (about 5 cloves). The amount of breadcrumb/parmesan mixture the recipe calls for seems low, and I barely had enough to cover the last chicken breast, but every breast came out great. I will gladly make this again.
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Quinoa Chard Pilaf

Reviewed: Jul. 18, 2010
This recipe was pretty good, but basic. It could definitely be spruced up. Next time I will try it with some additional ingredients, such as a can of diced tomatoes and juice instead of just vegetable broth. I may also try some fresh basil and oregano as others suggested. Also, I followed the directions exactly, except I halved everything since the recipe as-is yields such a large quantity.
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Balsamic Vinegar and Ginger Bok Choy

Reviewed: Jul. 6, 2010
I didn't care for this recipe much. I followed the recipe exactly as written, except I used only 1/2 tbl of balsamic vinegar. I thought it was way too vinegary and pungent. Normally I like things with vinegar but this was way too much. I may try this recipe again but without the vinegar.
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Best of Everything Veggie Burgers

Reviewed: May 15, 2010
This recipe was absolutely fantastic! I followed the recipe exactly, except I used the food processor to blend the black beans instead of mashing them by hand. I don't have a grill so I had to bake the burgers, and they needed about 15 minutes per side instead of 10 minutes like the recipe calls for. Also, I was able to make 8 decent sized patties instead of 6 as the recipe calls for. I served it with mashed avocado like some other reviews suggested. It was delicious and I'll definitely make it again!
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Easy Baked Tempeh

Reviewed: May 12, 2009
This was OK. I found it to be rather dry, even after adding extra oil like the other reviews said.
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Oranged Cranberry Sauce

Reviewed: Jan. 1, 2009
This was delicious! I found that the orange zest wasn't necessary. I also used ground cinnamon instead of cinnamon sticks. I ended up using more cinnamon than the recipe called for - this helped to cut the tartness. I recommend making it at least a day in advance as the flavor intensifies as it chills.
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Vegetarian Gravy

Reviewed: Nov. 7, 2008
Wow, this was delicious! I followed the recipe exactly except I used 2 cups of water and a bouillon cube instead of ready-made vegetable broth. It came out very thick so I stirred in some extra water. I would go easy on the salt also, since the soy sauce will make it salty.
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Ginger Glazed Mahi Mahi

Reviewed: Jun. 24, 2008
This dish is excellent!! I usually make it with tilapia, so it only requires two minutes of cooking the fish on each side (the filets are thinner). Also, I usually double up on the amount of glaze so that we can have extra to put on rice and vegetables.
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Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives

Reviewed: Jun. 24, 2008
This recipe was very delicious. I left out the olives since I don't like them, and I sauteed onions along with the pepper and garlic. Since I added the onions, I used less cauliflower. I also used a 28 oz can of peeled tomatoes instead of using a smaller can of crushed tomatoes, and I didn't need the reserved liquid. I will definitely be making this again.
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Baked Dijon Salmon

Reviewed: May 12, 2008
I've made this several times and it's delicious. All I had were almonds instead of pecans so I crushed them up and they worked really well. I found it comes out best if you spread the sauce generously over the fish before you bake it. You may want to double the amount of sauce if you want extra for side dishes such as rice and veggies.
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Vegetarian Baked Pasta

Reviewed: Feb. 14, 2008
My boyfriend made this dish for me. It was very good, but - and I never thought I'd actually say this - the recipe did call for too much cheese. I would cut back on both the mozzarella and Gorgonzola. I would also follow the other suggestions of reducing the amount of mushrooms it calls for and adding zucchini and red pepper.
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Asian Salmon

Reviewed: Feb. 7, 2008
Very yummy! I would recommend doubling the amount of sauce it calls for. The sauce was good but there wasn't much of it to cover the fish and rice.
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Egg Drop Soup II

Reviewed: Jan. 22, 2008
Very good recipe! I made the revisions noted in the first few reviews (added a tsp of soy sauce, a few drops of sesame oil, and a dash of ginger). I also used one can of broth and a can of water instead of 2 cans of broth. It was much less salty that way. Lastly, I diced some mushrooms and put them in there - they heated through after about 5 minutes. Very yummy.
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