Jayne B. Recipe Reviews (Pg. 1) - Allrecipes.com (11274773)

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Jayne B.

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Gnocchi in Fontina Sauce

Reviewed: Mar. 15, 2012
I have had my eye on this recipe for awhile and finally made it tonight. It was delicious! I added asparagus sauteed in a little fresh garlic and used half and half instead of the heavy cream. Will definitely make again!
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1 user found this review helpful

Honey Ginger Shrimp

Reviewed: May 4, 2011
Have made this several times now, each time tweaking the ingredients a little more. Less pepper, more honey and ginger. This time added toasted walnuts for the last few minutes, very yummy!
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4 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Apr. 27, 2011
Was a little skeptical but followed the recipe exactly, using a Prime Roast from Peapod. Was super easy, meat was tender and very juicy and flavorful. Will definitely make again. Thank you!
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1 user found this review helpful

Vegan Sun-Dried Tomato Pesto

Reviewed: Apr. 27, 2011
Just made this tonight, had all ingredients on hand and followed recipe as it's written. It is AWESOME! Yummy! Would not change a thing. Thank you!
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3 users found this review helpful

Kalamata Olive Tapenade

Reviewed: Dec. 25, 2010
This is super easy! Made it as written but used only one Tbsp. of capers (was not sure if I would like them). Very pungent flavors, have to of course like olives, but would definitely make again.
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3 users found this review helpful

Cake Balls

Reviewed: Dec. 19, 2010
Made again yesterday using fudge brownie mix with 3 eggs (cake-like brownies). Discarded the hard edges, used 1/2 can of chocolate frosting and dipped in dark chocolate melts. They are a heavier consistency/texture than the cake mix and taste awesome!!
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4 users found this review helpful

Stuffed Acorn Squash

Reviewed: Nov. 28, 2010
Made this recipe on Thanksgiving and followed it exactly as written, except melted the butter and mixed all ingredients together and filled the squash halves. Used three small squash (6 halves) and had the perfect amount of filling. Lined them in a foil pan with a little water and covered the whole pan with foil as one reviewer suggested, and left the foil off for the last 15 minutes. Easy recipe and nice presentation. Would definitely make again! Thank you.
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2 users found this review helpful

Halloween Brain Dip

Reviewed: Oct. 30, 2010
Found this recipe this morning looking for a last-minute creative appetizer for a party tonight. Just made a cauliflower "brain" following this recipe, am going to fill it with spinach artichoke dip (store bought so I cheated a little). Started with fruit roll-up slices for the veins but ended up using red and blue food coloring to draw in the veins instead. Only carved out a small portion of the cauliflower and am going to use the carved portion as a cap/top to the dip. Super easy and very creative, especially if you use a prepared dip and salsa. Thanks for sharing!!!
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Oct. 13, 2010
Great recipe! Made the recipe exactly as written, except used only 1 T of the balsamic vinegar. Toasting the bread first ensures they are not soggy. Will definitely make this again! This bruschetta is the best I've ever made!
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Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Reviewed: Jul. 18, 2010
Reviewed this in 2010 and made this again today using the Prime Roast from Peapod which works well and is only 1-2 pounds. I find that dry toasting the pine nuts first and then adding them to mixture with the bread crumbs gives the pine nuts more flavor. Sometimes I add a little parmesan or romano cheese too, but this is a great recipe as written!
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5 users found this review helpful

Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Jul. 18, 2010
I made this today and followed the recipe, except used cream of mushroom instead of cream of chicken soup and 1/2 box of farfalle. It is delicious! Definitely restaurant quality, and very simple to make. Am going to make it next time I have company. Of course, you can always cut the butter and use fat free soup to make it lighter if you want. Great recipe!
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1 user found this review helpful

Cod Fish Cakes

Reviewed: Mar. 27, 2010
Followed the recipe exactly except used green onions instead of white and added salt & pepper. Although I refrigerated for one hour, they did not hold together well when frying. For the last few, I added some breadcrumbs which did the trick. These tasted great, and would definitely make again with revisions.
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2 users found this review helpful

Alaskan Cod and Shrimp with Fresh Tomato

Reviewed: Mar. 8, 2010
Just made this for dinner, and it turned out great! Even though I seeded the tomatoes, it was very juicy. Next time will serve with crusty or garlic bread to soak up the sauce. Ate it with white rice, followed the recipe as is, except used less oregano and added frozen cooked shrimp during the last 3 minutes covered and cooked for 5 minutes uncovered. Would definitely make again! Made this again last week and added some julienned sundried tomatoes packed in oil, which added flavor.
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4 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Feb. 22, 2010
I made this for an afternoon party yesterday and it turned out great! Modified according to some of the reviews. Doubled the recipe except for the pasta, used only 8 oz. Added 2 tsp. onion powder with the flour. Lightly sprinkled the chicken breast pieces with garlic salt and black pepper before sauteeing in a little olive oil; sauteed the mushrooms with a tsp. of garlic paste. Topped with Sargento 6-cheese Italian blend instead of just parmesan. It was delicious and everyone liked it! Although there are several steps to the recipe, it's not too time consuming. Will definitely make it again.
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