Janis Recipe Reviews (Pg. 1) - Allrecipes.com (11897797)

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Grandma's Corn Pudding

Reviewed: Nov. 27, 2010
I've never made or eaten corn pudding before but this sounded so good, I decided to give it a try for Thanksgiving. I made only minor changes based on other reviews: used one less egg, mixed the milk and the cornstarch before adding the milk to the mix, and added about half a box of Jiffy corn muffin mix. It was really excellent, a little sweet, a little rich, just right.
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Moroccan Lentil Soup

Reviewed: Sep. 21, 2010
This was a really great soup, more like a stew in terms of thickness. I was a little worried at first because the smell of the cardamom was pretty strong, but it all cooked down into spicy lusciousness. The only changes I made were: 1 tsp of cardamom instead of 1.5 t., 4 cloves of garlic instead of 2, subbed 2 cups of chicken broth, and added 1 t. of smoked paprika (just because I love the spiciness that paprika imparts). It was good, thick, spicy, and filling. It made lots to have as leftovers.
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Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Dec. 26, 2010
This was the best turkey soup I've ever made. The difference: the addition of the leftover stuffing, which I would never have considered. I was a little leery of what it might do to the texture, but it was totally fine, no mushiness or soggy bread texture. The only changes I made were to leave out the poultry seasoning and sage, as I felt the stuffing would provide the needed flavors, and it did. It was really delicious, and I will definitely make it whenever I have the opportunity.
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Spicy Vegan Potato Curry

Reviewed: Feb. 21, 2011
This is very good, very spicy and yummy. Made a couple of minor changes based on others' reviews. Used 6 potatoes, 1/2 tsp. cayenne, light coconut milk, and then added some vegetable broth because it was a little thick. Ate it with brown rice, and added some plain yogurt to cool it down at bit. Highly recommend this.
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Chicken Scallopini

Reviewed: Feb. 23, 2011
This was a really tasty dish! I followed the recipe fairly closely, except had to make a "fake" demi-glace by reducing a can of chicken broth by half, then thickening with corn starch. I used probably 3/4 cup of that in the gravy/sauce. I used red wine instead of white because that's what I had, and it was good. Next time I might do something to put more of a crust on the chicken. Those were my only changes/suggestions. Now that I've done it once, I know I can do it for company--and I will. It was pretty straight forward, a great meal for the effort.
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Lemony Chicken with Artichoke Hearts

Reviewed: Jan. 3, 2012
I followed this recipe quite closely, with a few changes. I used chicken tenders instead of breast halves, and used probably a pound and three-fourths. I browned the chicken in a combination of butter and olive oil, rather than butter only. I doubled the sauce, except, thankfully, the lemon. If I had doubled the lemon, the whole thing would have been inedible. As it was, the lemon was on the edge of overpowering. The sauce was a nice consistency, but the basil was also a little overpowering. There was a lot of flavor to this dish but not a lot of depth. It’s possible I’ll make it again but right now I don’t plan to.
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Roasted and Curried Butternut Squash Soup

Reviewed: Oct. 11, 2010
I found this soup to be far too sweet for my taste, and that was even before adding any brown sugar. I followed the recipe exactly, except that I put in less brown sugar, cinnamon and nutmeg, pending a taste test--I thought it sounded too sweet. I held out the brown sugar altogether, and added a little over half of the cinnamon and nutmeg. It looked yummy, but I took about three bites and dumped the whole pot down the drain, something I've never done before. Seems like I'm going to have to keep looking for the perfect curry squash soup.
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