Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (11708896)

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Jenn

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Real Fig Preserves

Reviewed: Sep. 18, 2012
Wow! Very tasty. I doubled the recipe and still only ended up with 4 pint sized jars, but still, totally worth it. Mine ended up freezer jam as my jars were too big/pots too small to do the final immersion. But it is so good that I am perfectly happy with it. I followed the recipe, only difference is when I open a new jar I stick a knife in there and chop everything up a little. My and my husband's favorite way to eat it is on a toasted english muffin with some peanut butter. Mmmmm. Maybe next year I'll make it with the smaller jars and give some away, but this year it is mine, all mine. :)
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Smokin' Scovilles Turkey Chili

Reviewed: Nov. 30, 2011
Oh yummy yummy! I altered it some as I used what was on hand and I couldn't have handled it as hot as it would have been anyhow. I cooked it in the crock pot for about 1 hr on high and 6 hrs on low. I used leftover thanksgiving turkey, diced, a red and a green bell pepper, a sweet onion, small can of diced green chiles, 10 oz can of chile verde salsa, about a half a small can of diced jalepenos, a 14 oz can of tomatos, most of a 14 oz can of corn, half a can of beer, the worstershire and smoke and all the seasonings except the rep pepper flakes, 8 oz tomato sauce, smoke, and hot chocolate, no beans as I didn't have any. Just dumped it all in the pot, no precooking. Really good, spicy enough for my spice loving husband, and right on the edge of what I can handle. Topped with cheese and sour cream, some sourdough garlic bread on the side. Yum.
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Green Bean and Potato Casserole

Reviewed: Feb. 18, 2011
I changed this recipe so much that I considered not reviewing it, but it was really good and I want to remember what I did so I can do it again. I used the crockpot, 2 hrs on high and then few hours on low until we were ready for dinner. I used 3 or 4 red potatoes, scalloped; around 1/2 to 3/4 lb fresh green beans, sliced in half; around 2 cups of chopped cooked ham (the leftovers of the non-sliced part of a spiral cut ham), a medium sweet onion, chopped; some garlic, 1 can of cream of mushroom soup, salt & pepper, and maybe 6 oz of shredded Mexican 4 cheese blend cheese. Mixed it all up in the crock. Could probably start it in the morning and let it cook all day on low. I put a little shredded cheese on top of it before serving, both my husband and I loved it.
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Nonnie's Ham Chowder

Reviewed: Jan. 7, 2011
Very tasty! I made a half a batch for lunch for my husband and I as I was looking to use up leftovers, not create more. But I sure wish I'd made a whole batch because now I want some for dinner too. I made it mostly as stated except added some celery and garlic with the onion, a little extra milk (about 1/8 cup), and about 1/2 cup of water when I put the ham and veggies (broccoli, cauliflower, & carrots) in as I like my soup just a bit thinner. I also stirred in 2 handfulls of shredded cheddar cheese at the end. Toasted up a little sourdough for the dipping, Mmmm good!
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Leftover Turkey Casserole

Reviewed: Jan. 6, 2011
Very Tasty! I made this with what was on hand so there were a few changes. I also halved the recipe, except I used the whole package of cornbread stuffing mix. I didn't prepare the stuffing like it said, just put in enough water to get it very damp, but not totally soggy. I drained 1 can of french green beans and put it on the bottom of a 2 QT glass baking dish, then put about 1/3 of the stuffing on top of the beans. Mixed 1/2 a can of cream of mushroom soup, 1/2 a can of cream of chicken soup, about 8 oz of light sour cream, a couple shakes of dried diced onions and a couple shakes of garlic powder. Put half of this on the layer of stuffing, shredded up about a cup of cooked turkey and put it on next. Then the rest of the soup mixture, then the rest of the stuffing. Patted the stuffing down firmly on top to squash it a bit into the soup. Cooked at 350 for 30 minutes, then since it wasn't done, turned it up to 370 and cooked it for 15 more minutes. Both my husband and I loved it!
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Ground Beef Stroganoff

Reviewed: Nov. 19, 2009
Sooo Good! I made this a bit different than the original, using things I already had. I started by cooking about a teaspoonful of minced garlic in some olive oil, then added 2 chopped green bell peppers, and a half of a large onion, chopped. Seasoned with salt and pepper and a blast or two of butter spray and cooked until soft/crisp, then put them on a plate for later. Browned a pound of very lean ground beef in same pan, seasoned with season salt, and pepper. Then put the bell pepper/onion mix back into the pan when the beef was done. Mixed a can of cream of mushroom soup, about 3/4 cup of sour cream (maybe more, I don't usually measure things), about 1/4 cup of mayo. Added a slosh of A1 beacause I wanted to add Worstershire, but didn't have any and that seemed like a reasable substitute. Mixed into beef and veggies and let simmer. It seemed a little thick and like it needed a beefier flavor and I had no beef broth, so I made some. I used a packet of Top Ramen beef flavoring, dumped it into my mushroom soup can, added hot water a bit at a time, and stirred with my sour cream scooping spoon until I had some nice flavored broth. Then added this slowly until the consistancy of the Stoganoff seemed right. Served on buttered toast with green beans on the side. Amazingly good. My husband loved it too. I am sure we will have it again soon.
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