Jenny C. Recipe Reviews (Pg. 1) - Allrecipes.com (11048912)

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Jenny C.

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Torsk

Reviewed: Mar. 1, 2014
I just made this and it was so, so easy and delicious. After broiling I added a little Tony Chachere's Cajun seasoning for kick and fresh dill. It did taste a little like lobster. Really neat! I can't wait to make this again.
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Pork Roast with Sauerkraut and Kielbasa

Reviewed: Jan. 26, 2014
I made this with 4 center cut pork chops, beef kielbasa and homemade sauerkraut. It was delicious. Cooked on high for 3 hours and low 1 hour so if you're using pork chops instead of roast it might need less time so check sooner than 6 hours or consider cooking on low the entire time. I seasoned chops with ground thyme, black pepper and Lawry's seasoned salt, broiled both sides of chops and added about 1 Tbsp brown sugar (as other reviewers suggested) on top of final layer of sauerkraut. Highly recommend for both the flavor and easy preparation. Thank you, Heather, for sharing this great recipe!
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Spinach and Artichoke Dip

Reviewed: Dec. 29, 2013
Delicious and easy to make with just 5 ingredients. I used freshly grated Parmesan and Monterey Jack cheeses; served warm with Stacy's naked pita chips and Triscuits. Will be making this again soon and my son wants to make it for a New Years Eve party he's attending in a couple of days. If you want a warm and hearty dip that guests will enjoy, I recommend this recipe.
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Pesto Sauce

Reviewed: Dec. 14, 2013
I made this two weeks ago. I had never had pesto before and made this because of an impulse buy of pine nuts at a local farmers market and then doing an ingredient search trying to find a recipe to use them. I still didn't use it right away; I think the color just wasn't appealing. I finally cooked angel hair pasta and added this some of this pesto to it. Amazing. Loved it. I have nothing to compare this to but am making it again today. I cut back a little on the olive oil and toasted the pine nuts at the recommendation of other reviewers. Yum!
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Portobello Mushroom Burgers

Reviewed: Oct. 27, 2013
I made this recipe today and it was outstanding. I served with sautéed onions and garlic, bakery French hamburger buns and mayo. Juicy, great texture and flavor was SO good. I didn't feel like grilling so cooked in stainless steel skillet with a little olive oil, one at a time, and topped with grated mozzarella because that's what I had in fridge. I did add about 1/4 tsp Lawry's seasoned salt to the marinade because I wasn't sure the recipe was flavorful enough. My son and I couldn't believe how great these were and were practically doing high-fives in the kitchen. Try this recipe you will love it!
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Charley's Slow Cooker Mexican Style Meat

Reviewed: May 7, 2012
I used this recipe to make beef enchiladas along with Bill Echols Enchilada Sauce 1, Kraft Mexican cheese blend and flour tortillas...it was delicious! My daughter's eyes got big and she said they tasted like the local Mexican restaurant. Initially I thought this meat was too spicy, but after it rested and cooled, it was a winner! Especially after combining it with the enchilada sauce, cheese, sour cream, etc., etc., this makes seriously good shredded meat that can be used in multiple ways. I did not brown the meat like other reviewers suggested. Skipping that extra step was a happy thing. I agree with another reviewer that the hot sauce you use is key. I used Franks because I had an extra large Sam's Club bottle of it. Next time I will use Cholula Hot Sauce, Original. I got turned on to that brand a few months ago at a local seafood restaurant. I doubled the recipe and was able to freeze two 1.5 lb packages for future use. Thank you for this recipe Charley!
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Enchilada Sauce

Reviewed: May 7, 2012
I used this sauce to make beef enchiladas with Charley's Slow Cooker Mexican Style Meat, Kraft Mexican cheese blend and flour tortillas...it was delicious! My daughter's eyes got big and she said they tasted like the local Mexican restaurant. This sauce was so fresh and it definitely made the dish great. This recipe made more than needed for a 9x13 Pyrex so I will increase it by about a quarter next time and make two 9x13 dishes and freeze half. I could not find Ancho or Pasilla peppers at the grocery store so I decided on using Pablano and Jalapeno after studying the pepper use and hotness chart the store provided. It turned out to be more of a white or green sauce rather than red like the picture here on the website. I will definitely make this sauce again.
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Italian Spinach Sausage Pie

Reviewed: Feb. 27, 2012
This was a huge hit. I did not put a top crust on though. It didn't need it. I use Dorie Greenspan's Good for Just About Anything Pie Crust and highly recommend it. It comes out great everytime.
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Salmon with Dill

Reviewed: Feb. 27, 2012
This was delicious. Restaurant quality at a fraction of the price. Quick and easy too!
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