Jennocrat Recipe Reviews (Pg. 1) - Allrecipes.com (10992475)

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Maria's Paella

Reviewed: Aug. 26, 2014
This was a good paella recipe, but it was a bit bland for us and the rice to seafood ratio is way too heavy on the rice. Next time we'll reduce the rice to 2 cups, which will still be plenty. I know paella isn't supposed to be spicy, but we enjoy a bit of fire. We added hot pepper sauce to ours and it was much more to our liking.
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Quinoa and Black Beans

Reviewed: Jun. 8, 2013
Flavorful, healthy, looks good on a plate and doesn't take long to make... what more could you ask for in a recipe!?!? The cumin and cayenne give the dish flavor. I used the amount called for in the recipe as I have a 4 year old and she's very vocal if something is too spicy and won't eat it. It was a LITTLE spicy for her but it was also so good that she ate the corn, beans and red peppers that I added anyway! Will definitely make it again.
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Quinoa with Chicken, Asparagus and Red Peppers

Reviewed: Apr. 18, 2013
Pretty bland as written. I even took other reviewers suggestions and added some chopped onion, minced garlic, basil and garlic salt. Then it was okay. Healthy, but just okay tasting.
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Deb's Scallops Florentine

Reviewed: Jan. 26, 2013
DEEEEE-LICIOUS! Total hit with hubby. As other reviewers suggested, I did not cook my scallops ahead of time. And I used fresh spinach and upped the amount to a whole bag (12 oz i think). Cooked the spinach in the cream sauce, poured it over the scallops and topped with cheese and breadcrumbs. Next time, I think I'll reduce the amount of breadcrumbs. And I cut the mozzarella cheese out too. Didn't miss it a bit. I baked at 350 for 30 minutes and it was perfect. Though I did need to broil it the last 5 to get the top to brown a bit. Thanks Ponygirl for posting!
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Quinoa with Peas

Reviewed: Jan. 26, 2013
I served this as a healthy grain and veggie side dish to a fish meal. It was VERY tasty. The only things I tinkered with was I increased the amount of frozen veggies to 2c and used mixed veggies as that's what I had on hand. Also, i cut out the cheese at the end to save on calories. VERY tasty. I did rinse the quinoa first and cooked it in veggie broth. Cooking it in plain water doesn't give quinoa any taste. Thanks XTinaU!
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Rosemary Roasted Butternut Squash

Reviewed: Dec. 11, 2012
Meh. It was okay. It lacked... zing. And I'm not talking about zing as in spicy hot - just something that made my taste buds pop. I think I'll keep looking for another good squash recipe.
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Apple Pie by Grandma Ople

Reviewed: Oct. 31, 2012
DELICIOUS! Definitely add cinnamon (1 tsp), nutmeg (1/2 tsp) and allspice (1/4 tsp). Brushed pie with milk and sprinkled sugar over the top for last 10 minutes of baking. BEST PIE I'VE EVER MADE!
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Baked Teriyaki Chicken

Reviewed: Oct. 19, 2012
This was quite tasty. I followed other reviewers suggestions and doubled the sauce and just poured it over the chicken. Though I had LOTS of sauce left over. Also, I think I will cut back on the cornstarch next time. It was THICK. I used 2 rounded T and I think I'll just use 2T next time. Very good flavor though. Even my 4 yo thought it was great!
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Chicken Marsala

Reviewed: Mar. 30, 2012
This was very good. Chicken was moist. Made with merlot as I didn't have any other red wine. Will definitely try to make with correct wines next time!
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Lentil and Sausage Soup

Reviewed: Mar. 5, 2012
This is probably the best soup I've ever made. Everyone who has tasted it just raves about it. I love hearty soup, so I use 2 lbs of Italian sausage then add the full amount of liquid - though I use about 1/2 chicken broth and 1/2 water. I also omit the pasta - it doesn't need it. Will definitely make this again and again.
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Garlic Broccoli

Reviewed: Jan. 22, 2012
This was very similar to the broccoli that comes in many Japanese dishes at my fave restaurant. I mixed the sauce and poured it over my broccoli, then microwaved it for 5 mins. It was VERY tasty.
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Modenese Pork Chops

Reviewed: Jan. 22, 2012
These were just okay. I didn't have white white, so I used white grape juice. I also added mushrooms and onions for the last 5 mins of simmering. The flavor was okay but the chops were tough. Next time I'm going to buy thicker cuts of pork.
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Dec. 25, 2011
I'm not a fan of apple pie, but my parents love it so I thought I'd give it a whirl for Christmas. It was good. I used a pre-made, deep dish frozen pie crust. It was a little soggy and I did prebake it, so next time I think I'll try brushing it with egg white. I used 6 small Jonathan apples, which was a bit more than 5 cups. I also used 3 level tablespoons of flour in the pie mix, and quick oats and liked the results just fine. I probably made and used a bit too much of the streusel topping because I knew I'd love it. Next time I will try another reviewer's idea and cut up some caramels to made it even yummier.
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Campbell's® Green Bean Casserole

Reviewed: Dec. 25, 2011
I made a few alterations and this was some of the best green bean casserole I've made. I used two packages of frozen juillienne green beans, only half a cup of milk, and added about 3/4 cup of mixed shredded cheese. Yummy!
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Portobello Mushroom Burgers

Reviewed: Dec. 9, 2011
I've made these "burgers" on the grill and in the broiler and the flavor is great either way. Make sure to flip your mushrooms over to let some of the excess marinade drain out, or your burger will be mushy!
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Pecan Pie V

Reviewed: Nov. 26, 2011
This was AMAZing!! Sweet (but not sickeningly so) and nutty and yummy. Everyone at our Thanksgiving raved about it. I think I'll take the advice of another reviewer and add chocolate chips next time too. The pie set up fine, just bake it until the crust cracks a bit. I also reduced my oven temp to 350 for 15 mins, then 300 for 50-55. This left even the store bought crust in amazing, golden brown shape.
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Easy Beef Stroganoff

Reviewed: Nov. 9, 2011
This was very good, but I used many of the previous reviewers' tips and a few of my own. I added minced garlic to the mushrooms and onions- we love garlic and I think this would have been a bit bland without it. I did not cook my hamburger in butter - who needs the extra fat? I found that the 1 cup of sour cream was not enough, so I added a can of condensed cream of mushroom soup and a few dashes of worchestershire and dijon mustard. My boyfriend LOVED this. My one tip to fellow cooks - use a VERY big skillet. By the time you get two pounds of beef, cups broth, and all the other ingredients in the pan - there's barely any room to stir. And stirring is definitely necessary to blend the ingredients well. Also, I used a 16 oz package of egg noodles and found it to be too many noodles. Definitely pay attention and only use 12 oz. Especially if you're like me and like the noodles mixed in with the beef sauce.
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Roasted Squash Soup

Reviewed: Nov. 8, 2011
This soup didn't seem thick enough to me. I used 5 lbs of butternut squash (2 large squash), 6 apples, 4 pears and 9 cups of chicken broth and it was still not what I had hoped for. The flavor was okay - definitely used fresh ginger for a more full bodied taste - the ground ginger just doesn't cut it.
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Chinese Broccoli Slaw

Reviewed: Oct. 29, 2011
This was EXCELLENT! I didn't have almonds or sesame seeds, but did have sunflower seeds - which worked just fine with the ramen noodles. The crunch was wonderful - but do make sure you buy the 16 oz package of broccoli slaw - I only bought a 12 oz package by mistake and it was too much crunchy and not enough veggies.
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Eggplant Parmesan II

Reviewed: Oct. 22, 2011
This was excellent. Baked the eggplant for 20 mins on each side of a foil lined baking sheet sprayed in olive oil. Served over pasta. Would add a bit more tomato sauce - we're sauce people and this didn't have enough for the 2 large eggplants we used.
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3 users found this review helpful

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