JillyBean Recipe Reviews (Pg. 1) - Allrecipes.com (11309524)

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Corned Beef and Cabbage II

Reviewed: Mar. 17, 2012
This was great! Per the suggestion of other people, I added more garlic and peppercorns. Super easy too!
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1 user found this review helpful

Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Jan. 15, 2012
This was so easy and delicious. I used a can of chili-ready tomatoes and spinach because I did not have fresh on hand. Would definitely make again!
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Apr. 16, 2011
This was super easy and cheap compared to buying a quality marinara. I added some Italian sausage by cooking it separately then adding it to the sauce half way through. Really great recipe. Will definitely make this again.
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Pancakes I

Reviewed: Dec. 19, 2010
This recipe was great. I followed other suggestions by adding 1 tsp. cinnamon and 1/2 tsp. vanilla, as well as putting the mix in the refrigerator for a few minutes. I also used whole wheat flour, which was awesome and healthier. I will definitely make this again.
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4 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Sep. 10, 2010
This was not very good. When I found this recipe, I was expecting the texture to be more meat-like (like the store bought burgers). However, these were very mushy. I would not make these again, but then again I am not a vegetarian.
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Italian Sausage, Peppers, and Onions

Reviewed: Aug. 12, 2010
This was great, but I had to make a few adjustments because of my ingredients. I had 5 2oz. sweet italian chicken sausages and followed the recipe for 4 servings (although I used 1/2 red onion instead of the recommended 1). I also used frozen peppers, which made everything a bit soggy. So I had to drain the pan, add an extra half tablespoon butter and a splash of wine. Delish on Italian rolls.
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Easy Indian Butter Chicken

Reviewed: Jul. 23, 2010
I've made this recipe several times as it is written in the ingredient section and it is delicious. However, today I tried to make it with fat free evaporated milk and less butter as suggested by the person who submitted this recipe. It was still amazing. I used two cans of fat free evaporated milk and a 1/4 cup butter and it tasted the same. The only difference was the texture of the sauce, which had sort of a curdled milk texture (does not sound appetizing the way I am putting it), but if you want a lower fat option this is the way to go!
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