Jillian Recipe Reviews (Pg. 1) - Allrecipes.com (11427245)

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Ingrid's Caesar Salad Dressing

Reviewed: Oct. 22, 2012
Interesting variant of a Caesar. I substituted crumbled blue cheese for the blue cheese dressing, and then added about 1 tablespoon of anchovy paste. I found the anchovy paste gave the dressing a fuller, more balanced flavor.
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6 users found this review helpful

Mediterranean Herb Rub

Reviewed: Feb. 21, 2011
I use this rub, religiously, for roasted chicken. I follow the recipe almost exactly, but doubling the amount of seasoning salt. I drizzle the bird with olive oil, cook at 400-450 for 15 minutes, and then another 40 minutes at 350. Works perfectly every time.
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3 users found this review helpful

Pork Tenderloin in Mustard Marinade with Cherry Compote

Reviewed: Feb. 21, 2011
Rather than using Smucker's Cherry Preserves, I use a jar of sour cherries, a tablespoon of sugar, and corn starch to thicken. It makes the compote have a zestier flavour.
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10 users found this review helpful

Portuguese Pork and Clams

Reviewed: Sep. 28, 2010
Wow. Let me repeat, wow! I followed a mixture of the suggestions from the reviews: I doubled the garlic, and had the potatoes to the side. I also used 1 tbsp of cumin seeds (not ground), I used orange and red pepper for color (added last minute, so heated but firm), and I used mussels, not clams. I'm already planning the next time I will make this dish, thanks for sharing!
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9 users found this review helpful

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

Reviewed: Sep. 27, 2010
A very nice, very tasty salad. I have made it several times now. Thanks, it will turn into one of our regulars. I add about 1/8 of a teaspoon of Ancho Chili powder to the dressing which gives the dressing a little more fullness in flavor. Sometimes I fry up cod in butter, with salt, pepper, fresh garlic, and ginger as an accompaniment, rather than chicken. It doesn't cube well, but the flavors are very complimentary.
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16 users found this review helpful

Porcini Pork Tenderloin

Reviewed: Sep. 24, 2010
Totally awesome recipe! Everyone loved it. Only difference I made was to add salt and pepper to the marinade, which enhanced the flavor of the herbs. I also found that making the herbs de Provence mixture myself was better than the premixed. Make sure to use heavy cream, as I found lighter cream tended to separate.
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7 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Jun. 12, 2010
Quick and easy to prepare. A crowd pleaser!
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0 users found this review helpful

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