jj Recipe Reviews (Pg. 1) - Allrecipes.com (10977978)

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Roasted Garlic Cauliflower

Reviewed: Jan. 26, 2013
This is excellent! I didn't have parsley so I chopped some cilantro but kept everything else exactly like the recipe. So good, so easy. It is the best cauliflower I've ever tasted. Thank you so much for sharing this recipe.
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Chicken Breasts with Olives

Reviewed: Jan. 11, 2013
Excellent! I had some mixed olives and cubed feta cheese marinated in olive oil and spices from Whole Foods market so I used some of that oil, stirred in the garlic, lemon juice, sage & thyme (I didn't have tarragon). Oh, I added 1/2 teaspoon sea salt to the lemon mixture. Then I browned the chicken in that mixture and put the olives and feta cheese on top, then into the oven. I didn't cover the pan. When I removed the chicken from the pan I used the mixture left in it to make Easy Fried Spinach from this site. So, so good. I plan to make this often and will always make the fried spinach right after. The olives added such a good flavor and I will add extra olives from now on. Thank you Nanacooks, for this great recipe. Sorry I changed it a little but it turned out just the way I wanted it to.
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Pesto Chicken

Reviewed: Jun. 13, 2011
Really good. Goes together fast and tastes gormet. I served it with greenbeans and cherry tomatoes steamed together. Fabulous!
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Tuscan Soup

Reviewed: May 24, 2011
Really good soup. Like some of the others I added cannellini beans and used 1/2 & 1/2 rather than open a can of evaporated milk. I just finished eating a bowl of it with parmesan cheese on top. I feel very contented right now. Thanks for the recipe.
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My Version of Baked Bacon Cheese Omelet

Reviewed: Feb. 20, 2011
This is wonderful. I could eat it everyday.
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Eggnog Cheesecake III

Reviewed: Dec. 31, 2010
This cheesecake is heavenly. This recipe made two using purchased graham cracker crusts. I followed the recipe exactly except added more than a pinch of nutmeg and sprinkled nutmeg on top of the cheesecakes before baking. They look beautiful and taste even better. Thank you Bill for submitting this recipe.
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Mom's Best Peanut Brittle

Reviewed: Dec. 24, 2010
Now I know why you should test your candy thermometer. Mine is brand new so I didn't bother and the peanuts came out black and the candy surrounding the peanuts looked like teak wood. I then tested the thermometer. It should read 212 degrees in boiling water and my new thermometer read 180 degrees. I can tell the recipe is great and if I would have stopped when it looked right I would be eating some right now. I gave 5 stars because I could tell how good it would be. I definitely will use this recipe again when I get (and pre-test) a new thermometer.
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Holiday Cranberry Chutney

Reviewed: Nov. 26, 2010
Great recipe. I wasn't completely sure about the cinnamon but I followed the recipe exactly and it was perfect. It was wonderful with the turkey dinner and it was really good with cream cheese and triscuits. I will cut the apples a little smaller next time so it will fit on the crackers better but this is the one I will make from now on.
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Easy Bacon and Cheese Quiche

Reviewed: Nov. 21, 2010
I had two small frozen pie crusts that I wanted to use up in order to have fresh ones for Thanksgiving so I looked here on allrecipes.com and chose this one. I divided the filling into the two pie shells and baked for the stated time. It turned out perfect. I had never tasted quiche before as I feared it would be like a custard (which I really, really don't like) but it was more like the consistancy of an omlet with cheese, bacon, and onion. On a crust no less. If I'd only known this years ago. This was so delicious I can see myself making this once a week and I can't wait to make it for my friends. Thanks for the easy recipe.
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Chicken and Broccoli Braid

Reviewed: Sep. 7, 2010
This is so delicious! I used 3/4 tsp dill and added a couple of tablespoons of ranch dressing. I also squeesed a little lemon juice on the chicken mixture. I ran out of crescent dough and still had a little chicken mixture left over so I ate it while the rest was baking and let me tell you it makes a wonderful chicken salad. Even though I felt crescent dough challenged while putting it together, once it was baked it looked rather professional and only a little rustic. I will be making this often.
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Chicken and Broccoli Braid

Reviewed: Sep. 7, 2010
This is so delicious! I used 3/4 tsp dill and added a couple of tablespoons of ranch dressing. I also squeesed a little lemon juice on the chicken mixture. I ran out of crescent dough and still had a little chicken mixture left over so I ate it while the rest was baking and let me tell you it makes a wonderful chicken salad. Even though I felt crescent dough challenged while putting it together, once it was baked it looked rather professional and only a little rustic. I will be making this often.
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Amusement Park Cornbread

Reviewed: Sep. 7, 2010
Very good, more like a cake though. I guess I was looking for a more savory type of cornbread. I can see that many would like this just like it is. The directions are right on and using a hot skillet is a great idea. I will use that idea on the next cornbread I try.
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Gramma's Date Squares

Reviewed: Sep. 7, 2010
I think this is probably an excellent recipe as it was beautiful, the crust and topping was delicious, and the date filling was a nice consistency and very moist. I'm just realizing though that I don't particularly like dates. I imagine that if you do like dates this is what you would be looking for. I might try this with an apricot filling and if I do I'll update this review.
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Apricot-Coconut Squares

Reviewed: Sep. 4, 2010
I made these last night to take to a small dinner party and they all loved them and had 2nds and 3rds plus I was asked for the recipe. I did bake them in a 9 x 9 pan so had to bake about 12 to 15 minutes longer. They are delicious and I'm going to make more today. Thanks for the recipe Jo.
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Deviled Eggs

Reviewed: Feb. 7, 2010
I made these this morning and I thougt they were a little too savory so I added some sweet pickle relish, about two tablespoons. I think they are awsome with that addition. I would make them again if I ever must make deviled eggs but I've decided I'm hard boiled egg peeling challenged. I've tried all the tips I've heard of and still mangled most of the eggs. I ended up with about 5 pristine halves Good stuff though.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Dec. 28, 2009
This must be fool proof. My friend and I decided to have some Margaritas while we were waiting for this to finish cooking and I turned it to low after 6 hours and went to check on it after 2 more hours. It was so perfectly done, falling apart and flavorful. The thing is, when I turned it to low, I accidently turned it off but it sat with the lid on for 2 hours and it was perfect. PERFECT! Not too hot, I followed the recipe except for fresh garlic and a teaspoon of cumin. My friend raved about it and took a dish home to her husband. We didn't even bother with side dishes (we were drinking Cadillac Margaritas after all) but ate it with corn tortillas, pico de gallo from this site and more Margaritas. I am definitely making this again.
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Winter Lentil Vegetable Soup

Reviewed: Aug. 16, 2009
This was so good. I added a diced potato and an extra half cup of lentils. I simmered it for 1 hour and it was done, just right. I just had a huge bowl and wished I was still hungry so I could eat more. Thanks for this easy, yummy recipe.
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Chewiest Brownies

Reviewed: Jun. 30, 2009
Okay, I have now found the best ever brownie recipe. This brownie is very, very chocolaty, and has the texture I've always been looking for, CHEWIE! I've always preferred the edges and this came out like one big edge yet not burned or over done. I only made half a batch to try and baked it in an 8x8 pan. I did add 1/4 tsp cinnamon and 1/3 cup walnuts per half batch. Everything else was done exactly like the recipe. I will never use another brownie recipe. Thank you so much for posting this.
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Vegetarian Tortilla Stew

Reviewed: Mar. 28, 2009
This is my favorite stew. I've made this three times and each time when I've opened the can of enchilada sauce I found it was red that I bought by mistake. At least once I want to try it with the green sauce but my sub-conscious must want the red and no wonder because it is so delicious that way. I did use hominy instead of corn and whatever kind of bean I have on hand. I'm making it again tomorrow to share with my neighbor who is ill. This time on purpose I'm using red. I'll use the green someday. Thanks for the recipe, my favorite.
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