Jenn Recipe Reviews (Pg. 1) - (11654390)

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Jacksonville Carrots

Reviewed: Nov. 20, 2011
I could appreciate why a lot of people liked this but it just didn't work for me. It was far too sweet and tasted more like a dessert than a veg side dish. The addition of nuts was odd and didn't add much to the dish.
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Janet's Rich Banana Bread

Reviewed: Aug. 30, 2011
A tasty banana bread with a good texture. Like other reviewers I mashed the bananas and added 1 teaspoon of cinnamon for extra fragrance and flavour. Also works well with half the amount of sugar and no walnuts. As with most banana breads it tastes better after being cooled for a few hours. A really nice recipe!
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Potato Cake

Reviewed: Aug. 28, 2010
Unfortunately the egg in the middle of the cakes didn't cook despite pan frying it the prescribed time. After the first bite the texture was pretty unpleasant. It didn't work for me and I definitely won't try it again. Not recommended.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 10, 2010
Mmmm so good! I've cooked this recipe TO SERVE 4 PEOPLE a few times now, and have made a few adjustments to suit our needs/ tastes: 1)omit paprika and cayenne pepper as they can burn- there's still enough spice with the white and black 2)a 3.5 lb chicken only needs 1.25 tsp salt 3)marinate- as mentioned in other reviews- for at least 5 hours- it does make a huge difference :) 4)use a completely defrosted chicken 5) dice and saute large onion with olive oil and minced garlic clove, and let cool before stuffing into cavity (otherwise onion may not cook through and sauteing gives a better flavour) 6) add 2 cups of water to the bottom of the roasting pan- prevents splattering/ burning/ smoking and may need some replenishing every hour or so 7)my oven just doesn't do low temps well so roast for 2.5 hours at 150 degreeC 8) to make onion gravy: pour juices into small sauce pan and about half of the onions from the chicken- dissolve 1 tsp-1tblsp flour/cornstarch in water and add- bring to boil and then simmer for about a minute or less- you may need to add a bit of water/ salt/ pepper Thanks Sue Rogers for this great recipe!!!
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