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

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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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Southern Pulled Pork

Reviewed: Mar. 24, 2013
Very good! Skipped the stovetop part and just put the roast right in the crockpot with some slices in it to allow the juices to get into the center parts of the meat. Didn't have liquid smoke so I used Worchestshire sauce. I cut back on the liquid a bit and it was still plenty, and substituted 12 ounces of beer for some of the water. It was good served as-is on potato buns, without any BBQ sauce, but that could be easily added. Made my own Cajun seasoning using the recipe on this website.
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Janet's Rich Banana Bread

Reviewed: Dec. 12, 2012
Awesome recipe. The bread turns out very moist, and I've used flavored yogurt in place of about half of the sour cream with it turning out as well. I mash the bananas instead of slicing.
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Merritt's Butternut Squash Gratin

Reviewed: Nov. 23, 2012
Very good but it's a lot of work if using fresh butternut. Also wasn't sure about the amt of cheese to use: 8 oz by weight or volume. I went w/ weight, so about 2 cups ea, but that seemed like a lot of cheese. I'd probably go with volume next time. Other than than it's very tasty. I made it ahead of time and just kept the cheese topping separate until I was ready to bake it all together.
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Baked Delicata Squash with Lime Butter

Reviewed: Nov. 13, 2012
This is a great way to have squash! The lime butter is very tasty, and delicata squash make a nice presentation.
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Guyanese Lime Cookies

Reviewed: Nov. 6, 2012
Very good cookies! I added 1 egg to the batter for extra softness, and took them out of the oven at 10 minutes, then let them cool on the pan. Perfect soft cookies with a slight golden brown bottom. Used 1 tbsp of dough per cookie. Made half the amount of the sugar mixture, but would make all of it next time: it was just the right amount, but it's easier to roll them with more. These spread out a little but only to about twice the size of the dough ball.
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Curry Pumpkin Soup

Reviewed: Nov. 4, 2012
Loved this! Super easy to make -- it's just mixing ingredients together. I left out the salt and pepper in the main recipe to allow for individual adjustments of them. Used low sodium soy sauce. Didn't use pumpkin seeds, but I don't think it really needs them and it sounds like unnecessary work.
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Golden Carrot Buns

Reviewed: Aug. 16, 2012
These are a lot of work, but very tasty. The recipe as written makes a lot of them; will halve it next time. They do freeze well, though.
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Balsamic Chicken

Reviewed: Jun. 21, 2012
Very tasty! I want to try this one out with different flavored balsalmic vinegars; I have a pomegranite one that I bought just for this purpose.
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Vegan Carrot Curry Soup

Reviewed: May 25, 2012
I made this to get rid of some leftovers, so it wasn't completely like the recipe. I added some green onions and half of a yellow onion, and used 2 tsp of fresh finely chopped ginger instead of ground. I also had some cubed cooked chicken breast that I added at the end after it had all been pureed, but I think I would leave that out next time. Overall it's a good, versitile recipe for using up carrots.
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Glazed Ham with Peach-Ginger Sauce

Reviewed: Apr. 8, 2012
I used a serrano pepper because I couldn't find a cherry pepper. The heat of the pepper definitely adds to the flavor. I also couldn't find peach preserves, so I used apricot pineapple preserves. Very good!
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Carrot Chile and Cilantro Soup

Reviewed: Feb. 26, 2012
Love this soup -- it's easy to make, low fat, and delicious. Sour cream is good as a garnish on the finished product, and also takes out some of the heat if you make it too spicy.
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Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jan. 22, 2012
Didn't have fresh potatoes so used 1 large and 1 small can of Princella yams. Used 1 tub (16 oz) of ricotta, doubled all of the other ingredients (except about 1/2 the parmesan), and used a regular onion instead of shallots. Baked it in a 2 &1/2 qt casserole dish for about 45 minutes. Tasty!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 18, 2011
Great flavor: slightly sweet but hearty. I used extra carrots (about 5) and didn't puree it. It still looked tasty. The red lentils don't seem to stay red, because I wasn't able to see them in the final preparation.
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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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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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Vanilla Ice Cream X

Reviewed: Apr. 29, 2012
Very easy to make, and it tastes like very creamy real ice cream. I added ground ginger in small amounts until I could just barely taste it; it went well with the vanilla flavor of the base mixture. I'll make this again, and try some different mix ins.
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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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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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