Jennifer Recipe Reviews (Pg. 1) - (10963429)

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No Skill Fruit Tart

Reviewed: Apr. 12, 2012
I gave this recipe an extra star for ease of prep. However pretty and easy to handle, the crust tasted bland and doughy. We ate the fruit out of the middle.
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5 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Jun. 22, 2010
Meh. This was good, but not 4.5 star exciting. I like all the ingredients in this recipe but somehow this combination is lackluster. We skipped the tbsp of white wine but I'm not sure it would have made the recipe to include it.
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0 users found this review helpful

Maple Salmon

Reviewed: Feb. 1, 2010
VERY TASTY. We made this because we forgot to start the marinade we usually use early enough and were looking for a relatively quick recipe for the salmon fillet in the fridge. We made it exactly as described and the fish was moist, flavorful, not too sweet, and lifted right off the skin when I took it out of the baking dish. Will definitely be having again.
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Pasta Fagioli Soup

Reviewed: Apr. 3, 2009
VERY TASTY. My husband said it tasted "smooth" and looked fancy enough to serve in a restaurant. Changes we made: Rotini pasta instead of shells, cooked separately as suggested by others. Left out two cups of water and left the lid on the pot while cooking. Used 15oz can of tomato sauce instead of 28. Only had one can Great Northern Beans, so subbed a can of pinto beans for the 2nd. Only used 4 slices bacon. Did not rinse/drain beans, this left enough salt in the soup that none extra was needed. Had a mysterious 14.5 oz can of petite diced tomatoes w/onions and celery, so used that with another 14.5 oz can of regular diced tomatoes. This one is a keeper for the recipe box.
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7 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 20, 2008
Would not recommend adding peppermint flavoring. I added it to the soft peak egg whites on the first batch, and it went to soup. Tried again without the flavoring, and it seemed to go better. I never got to stiff peak stage, though, and I suspect it is because I used All-Whites. My husband noticed after the fact that the box says they don't do well in meringues or angel food cake. Definitely use real eggs, and separate to get the whites. I still baked the second batch (got about 25 pieces), and they are tasty with a nice crunch, even though they are cookie-shaped.
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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Reviewed: Jun. 7, 2008
I thought the glaze on this really went well with the carrots. My husband doesn't like cooked carrots, and he thought they were nice. I couldn't tell that it did much for the sprouts, though. I think next time I make this I will just make it with carrots, and will do the sprouts separately.
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Blackberry and Blueberry Pie

Reviewed: Jan. 16, 2008
I was lucky enough to find fresh berries on sale in January, so I made this pie for my fiance for his birthday instead of cake. I used Pillsbury crusts from the refrigerator case, but otherwise made the recipe as written. Very very tasty! The amount of filling was just right and we didn't notice that it was runny. I've been able to cut slice after slice and the berries/filling stay in place. A+!
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