Jackie's Diner Recipe Reviews (Pg. 1) - Allrecipes.com (11050523)

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Vietnamese Rice-Noodle Salad

Reviewed: Jan. 23, 2012
My husband and I LOVED this recipe! I used chopped romaine and kale instead of cabbage and added crushed red pepper because our jalapeño wasn't hot. We took the suggestion from another review and used our hands to mix all the ingredients for only two servings in one large bowl. That way the left over lettuce wouldn't be soggy for tomorrow. We will make this again and again!
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Cafeteria Carrot Souffle

Reviewed: Nov. 28, 2013
We loved this! Like other reviewers, I substituted 1/2 of the white sugar with brown. It took about 50 minutes to cook and browned nicely on the top. We will definitely make this again!
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Davy Crockett Cookies

Reviewed: Dec. 12, 2013
Very good and very easy! After reading the reviews I made two minor changes: I used 1/2 the oil, added 2T melted butter and 1/2 cup unsweetened applesauce. I also added chopped walnut pieces and instead of all chocolate chips, I used 1/2 chocolate and 1/2 butterscotch. I didn't have self-rising flour so added 3 tsp of baking powder and 1 tsp of salt. I baked it in a 13x9 pan (that's all I have) and for about 20 minutes. They are delicious!!!
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Sugar Spiced Almonds

Reviewed: Dec. 17, 2009
I love this recipe; sugar and spice and everything nice! One thing I wasn't impressed with however, was how the sugar didn't stick to the almonds. After reading the reviews I tried something different: Instead of mixing the oil with the dry ingredients I mixed all the dry ingredients in one bowl (that has a tight fitting lid, such as tupperware) and coated the almonds with the oil in a separate bowl. Then I poured the coated almonds into the first bowl, secured the lid and shook it up. The coating stuck very well! I increased the cooking time by 30 minutes, still stirring every 15 minutes. I made 25 batches for a work party and everyone loved them!
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Pork Tenderloin alla Napoli

Reviewed: Nov. 4, 2013
This was pretty good! I doubled the recipe like many suggested and it was perfect for the two large tenderloins I had. Don't have a cast iron skillet and I'm sure that would provide a bit more flavor when browning. I didn't think it was "robust" in any way... I could've maybe used a bit more salt and pepper. I added about 6 chopped fresh mushrooms and 1/2 red pepper because I had them and it was good to have extra veggies in the very creamy sauce. I didn't have pasta to put this over so I whipped up some instant potatoes really quickly and it worked out great. My husband is excited about the leftovers for work tomorrow!
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