Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (11749249)

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Simple Whole Roasted Chicken

Reviewed: Feb. 9, 2015
Interesting combination of spices; it has a Moroccan flair. I doubled the spices and salt, though I thought it came out a little salty that way. I would keep the salt the same as the original recipe next time. I stuffed the bird w onion since I didn't have garlic cloves, and instead mixed minced garlic from a jar with the spices and rubbed that on the chicken. Cooked it right away, and added sliced carrots along the sides of the dish.
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Carrot Coconut Lime Soup

Reviewed: Jan. 15, 2015
I think there was too much coconut milk in this recipe; even using half regular and half light coconut milk, it was too rich for me. Next time I would use half of the coconut milk, and use more vegetable broth for the rest of the liquid. I also thought it needed some salt and more spice. I would add more chile paste next time.
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Candy Cane Fudge

Reviewed: Dec. 29, 2014
Made this as written. It seemed to take a long time for the vanilla chips to melt, and you do have to keep stirring them or they will start to burn. I used a mini food processor to chop up the candy canes, which was much easier than using a meat tenderizer on them like I started doing. I used 12 candy canes, and it was plenty pepper-minty.
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Sweet Potato Breakfast Casserole

Reviewed: Nov. 16, 2014
This was a big hit at the brunch I took it to! It's a nice vegetarian option for breakfast, but even the meat eaters loved it. Use a food processor of some sort to chop the sweet potatoes finely and to save your knuckles and a lot of time. I made it according to the recipe; it was true to the cooking time suggested in the recipe.
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Curried Butternut Squash and Pear Soup

Reviewed: Nov. 13, 2014
Yum! To make it easier, use frozen cubed butternut squash and a stick blender in the pot. Also I didn't peel the pears so I didn't lose the nutrients and fiber in the skins.
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Gypsy Soup

Reviewed: Nov. 2, 2014
Good recipe! I think it needs more beans, maybe twice the amount listed (2 cans). It's got a nice complex blend of flavors; I didn't even mind the green peppers which I hate; they just became part of the flavor background.
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Spicy Pumpkin Soup

Reviewed: Nov. 2, 2014
This came out very spicy, but you can add sour cream or plain yogurt to it to calm it down. Used half and half instead of heavy cream and even that seemed very thick and creamy. I think plain milk would work fine. Made cajun seasoning from the recipe on this site. Make sure to cook the onions until they're soft unless you want something to crunch on in the soup.
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Spicy Garlic Salmon

Reviewed: Oct. 27, 2014
I would have liked a little more of the flavors from the spices. Next time will double them, but in general it was good.
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Best Bobotie

Reviewed: Oct. 19, 2014
I would use a smaller pan next time so it's not spread so thin. I couldn't find hot chutney, so I just added some red pepper powder to regular chutney. Used a food processor to mince the onions. Pretty tasty, I'll make it again
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Fluffy French Toast

Reviewed: Oct. 19, 2014
It just tasted like French toast, nothing extraordinary. I would probably add some more spices, like clove and nutmeg, next time to up the flavor a bit.
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Pumpkin Cobbler

Reviewed: Oct. 1, 2014
Holy moly, this is sweet! It's good, but cut the pieces small because it packs quite a punch. I'd say it needs the whipped cream on top to offer some contrast to the rest of it. I doubled it according to the directions in the cook's note, and it came out fine. Other than that I made it as written.
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Zesty Quinoa Salad

Reviewed: Mar. 25, 2014
I always add more cilantro than called for, but ended up adding a little less tomato because I didn't buy enough. Also I used regular tomatoes instead of cherry tomatoes to save on costs. It turned out well and makes for a quick and easy snack because you don't have to heat it up.
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African Quinoa Soup

Reviewed: Mar. 25, 2014
Has nice flavor. I used more of the spices (about 1 tablespoon of cumin and oregano, and probably about 1 to 2 teaspoons of cayenne because it dumped out of the container). Also added a little more quinoa, about 3/4 c total, to absorb some extra liquid, so it came out more like a stew. I thought the cayenne would be too strong, but I think it came out just right for my tastes.
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Tangy Slow Cooker Pork Roast

Reviewed: Oct. 20, 2013
Very good flavor, and cooking it in the slow cooker made a tougher roast very tender. I added a little white wine that I needed to use up, otherwise made it as written.
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Zucchini Soup I

Reviewed: Sep. 21, 2013
Really good use for extra garden zucchini. "8 zucchini" is very vague; I used one large garden zucchini, figuring that it approximated 8 of the small ones you find in stores. I used 1% milk, added a couple of kung pao peppers to give it a kick, and made it all in the soup pot using an immersion blender. Much easier than dealing with extra dishes. I sprinkled some dry dill on top of the pot while cooking, not nearly 4 tablespoons full. I think adding a spoonful of sour cream or plain yogurt on top of your bowl would be tasty, too.
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Zucchini Chocolate Orange Cake

Reviewed: Sep. 7, 2013
Not as moist as I was expecting based on other reviews, but still it was good. Maybe it would have been a little more moist if I had used 3 packed cups of zucchini instead of just using it as it fell. I didn't drain it. Used 1 tsp of orange extract instead of the zest but would probably use slightly more next time. Only used 1/4c of walnuts, which was plenty for me. It baked up very nicely. The glaze was just ok, I think it needs less liquid because it all just ran immediately down to the plate and it didn't look like it had any glaze on it.
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Company Couscous

Reviewed: Jul. 25, 2013
I made this as written and people seemed to like it. Cous cous is very easy, so that's a bonus.
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Chef John's Macaroni and Cheese

Reviewed: Jul. 25, 2013
I followed the recipe, and I thought it came out dry and rather bland. Maybe I should have taken other suggestions about doubling the sauce or cutting back on the amount of pasta. I'll try a different recipe next time.
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Blackened Tilapia with Secret Hobo Spices

Reviewed: May 29, 2013
Pretty good, I forgot the lemon juice, but I think it would have benefited from it. I didn't have any juice left in the pan, so I didn't use bread. I also used about half as much salt and thought that was about the right amount. This has a kick!
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Apr. 29, 2013
I squeezed the lemon juice into the dish, which I think made it too lemony. I also cooked it for longer than recommended, so the sauce really thickened until there was no sauce left. Next time I won't cook it so long and won't use the lemon juice, and maybe will add more balsalamic to it.
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