janice tofuri Recipe Reviews (Pg. 1) - Allrecipes.com (11944984)

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janice tofuri

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Codfish Chowder

Reviewed: Mar. 27, 2014
My DH and our friends gave it an A+. I didn't use fresh corn on the cob, but used 1/2 bag of "birds-eye"frozen petite white corn, and I had to improvise on the Old Bay's Seasoning. I pretty much knew what spices to put together, so I'm confident it was pretty close to what it would have tasted with the "Old Bay". I will be making this again. Thanks for a great easy recipe.
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Meatball Nirvana

Reviewed: Apr. 30, 2013
I have made these once and will make again, they were pretty good, lighter in texture than most. I like to bake mine too, and freeze what I don't use. I like to bake them on a parchment paper lined jellyroll pan. I let them cool and freeze them overnight on the pan, pop them into a vacuum bag, toss the paper, and clean-up is done.
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Lemon Chicken

Reviewed: Feb. 25, 2013
I MADE THIS LAST NIGHT. AS WRITTEN, IT WAS TASTELESS. BECAUSE THERE ARE JUST THE TWO OF US, I CUT THE RECIPE IN HALF. I FOUND I STILL HAD TO ADD THE WHOLE CAN OF CHICKEN BROTH, OR THE RICE WOULD HAVE BEEN CRUNCHY. LIKE OTHERS I HAD TO ADD MORE GARLIC, A PINCH OF CHINESE FIVE SPICE AND ALSO ADDED 2 PACKETS OF TRUE LIME CRYSTALS AND SOME LITE SOY SAUCE. I THINK IF I MAKE IT AGAIN, I WILL ADD SOME RED AND GREEN BELL PEPPERS. I WOULD ALSO USE PRE-COOKED MINUTE RICE INSTEAD OF UNCOOKED INSTANT RICE.
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Baked Lemon Pepper Dill Haddock

Reviewed: Dec. 17, 2012
I submitted this recipe, but I found mixing 1/2 tsp of dried dill into the coating and garnishing with fresh dill works much better.
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Skillet Fish Dinner

Reviewed: Dec. 16, 2012
I USED TILAPIA AND I FORGOT THE FISH SEASONING AND OMITED THE HOT SAUCE, BECAUSE HUBBY DOEN'T LIKE SPICY, BUT IT STILL TASTED VERY GOOD. I STIRRED IN 1 CUP OF PRE-COOKED MINUTE RICE , AND SUBBED 1/2 CUP OF PETITE DICED CANNED TOMATOES FOR THE FRESH AS THEY ARE PICKED GREEN AND DON'T HAVE ANY FLAVOR THIS TIME OF YEAR. I SERVED IT WITH STEAMED ASPARAGUS AND CRESCENT ROLLS. NEXT TIME, I WILL TRY TO REMEMBER TO ADD THE OLD BAY AND SNEAK IN A COUPLE OF DROPS OF SMOKED TABASCO.
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ROAST CHICKEN AND BUTTERNUT SQUASH

Reviewed: Dec. 15, 2012
THIS IS A NOTE FROM THE AUTHOR: CALORIES PER SERVING 411, TOTAL FAT 13g.
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Slow Cooked, Stove Top Creamy Beef Stroganoff

Reviewed: Dec. 6, 2012
Not bad, closer to real Beef Stroganoff taste than most, but I would like to suggest adding 2 tablespoons of tomato paste and a teaspoon of mustard powder to the recipe as written. If wine is added in place of water(good idea,) it should be a dry white wine, if you use red, it becomes a cross between Stroganoff and Beef Burgundy which might taste good too, but I've never tried crossing the two, each has its own excellent flavor. The beef will be easier to slice thin if it is partially frozen, and will also be more tender (with less cooking time) if cut cross grain. I agree, the beef should be browned before adding to the pot, how about deglazing the skillet with the wine to get all the flavor?
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Slow Cooker Creamy Beef Stroganoff

Reviewed: Dec. 6, 2012
I would like to suggest adding 2 tablespoons of tomato paste and a teaspoon of mustard powder to the recipe as written. If wine is added in place of water(good idea,) it should be a dry white wine, if you use red, it becomes a cross between Stroganoff and Beef Burgundy which might taste good too, but I've never tried crossing the two, each has its own excellent flavor. The beef will be easier to slice thin if it is partially frozen, and will also be more tender (with less cooking time) if cut cross grain. I agree, the beef should be browned before adding to the pot, how about deglazing the skillet with the wine to get all the flavor?
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Cream of Mushroom Soup I

Reviewed: Nov. 5, 2012
I MADE THIS TODAY BECAUSE I HAD AN EXCESS SUPPLY OF MUSHROOMS ON HAND, WHITE, BABY BELLA AND SHITAKE. I USED ALL THREE. THE SOUP WAS WONDERFUL, HOWEVER THE RECIPE ONLY MADE 3 SIDE SERVINGS, FOR A SOUP AND SANDWICH MEAL. WILL ABSOLUTELY MAKE AGAIN, BUT MAYBE DOUBLE THE RECIPE FOR LEFTOVERS!
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MY SPECIAL TOMATO SOUP

Reviewed: Nov. 3, 2012
THIS IS AN UPDATE ON MY RECIPE AFTER SERVING IT TO DH TONITE. AFTER LADLING INTO BOWLS, I SPRINKLED SOME GRATED PARMESAN ON TOP. WOW! PERFECT GARNISH, WITH OR WITHOUT CROUTONS!
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Jan's Italian Chicken and Pasta Salad

Reviewed: Sep. 15, 2012
A SUMMER POTLUCK HIT!
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Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Aug. 29, 2012
EXCELLENT! I SERVED IT OVER POLENTA SEASONED WITH FRESHLY GRATED ASIAGO AND FONTINELLA CHEESE,AND FRESH CHOPPED ITALIAN PARSLEY, AND A SIDE OF FRESH GARDEN RIPENED, SLICED TOMATOES.
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Jan's Wonderful Chicken and Pasta

Reviewed: Jul. 23, 2012
Good starter recipe, for added flavor I seasoned the chicken with MRS.DASH GARLIC AND HERB, and browned it in butter and olive oil first, removed the meat to a plate and reduced the heat, sauted the onions garlic and 1 1/2 cups sliced mushrooms, added the meat and broth back to the pan and followed the recipe as written from there. My DH liked it so much, he went back for seconds, and continued to pick at it as we cleared the table. P.S. How long you cook the asparagus depends, is it fresh or frozen, and the thickness.
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Jun. 22, 2012
THESE MEATBALLS ARE GOOD, BUT I PREFER A LITTLE MORE FLAVOR, SO I DOUBLED THE SPICES THE SECOND TIME I MADE THEM. I ALSO ADDED SOME NUTMEG AND ALLSPICE TO THE GRAVY.YUM! SERVED OVER NO-YOKES WITH STEAMED ASPARAGUS ON THE SIDE.
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Jan's Chicken Parmesan

Reviewed: Jun. 20, 2012
I use a little more flavorful breading, 1cup of panko, 1cup of seasoned bread crumbs, and a cup of parmesan cheese with 2 tablespoons of finely chopped fresh parsley, a teaspoon of fresh chopped Thyme and a teaspoon of garlic powder. I brown the chicken in half butter and half olive oil. I also cook some angel hair while the chicken is browning, and put it under the chicken in a casserole dish, cover with foil and bake for 20 minutes, remove foil, add cheese and bake another 10 minutes
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Chicken Parmesan

Reviewed: Jun. 20, 2012
I use a little more flavorful breading, 1cup of panko, 1cup of seasoned bread crumbs, and a cup of parmesan cheese with 2 tablespoons of finely chopped fresh parsley, a teaspoon of fresh chopped Thyme and a teaspoon of garlic powder. I brown the chicken in half butter and half olive oil. I also cook some angel hair while the chicken is browning, and put it under the chicken in a casserole dish, cover with foil and bake for 20 minutes, remove foil, add cheese and bake another 10 minutes
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The Best Meatballs

Reviewed: Jun. 14, 2012
Wonderfully tender and tasty, not overly spiced. I also bake mine at 350 for 45 min. but I dip each one in olive oil, and place on a cookie cooling rack over parchment lined cookie sheets and use an ice cream scope to make them uniform in size. I double the recipe, and freeze them.
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Colorful Fried Rice II

Reviewed: Jun. 9, 2012
This is my recipe, I modified it slightly last night by adding a 1/4 cup sherry wine instead of the 1 tbs. mirin. I also used light soy sauce instead regular, but doubled the amount. In the future I will double the recipe so I can have some left-overs for lunch.Yum!
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Vegetable Fried Rice II

Reviewed: May 31, 2012
STIR IN ABOUT A CUP OF FRESH BEAN SPROUTS, AND SOME CHOPPED WATER CHESTNUTS FOR EXTRA CRUNCH; OMIT THE BROWN SUGAR, IT MAKES IT TOO SWEET AND USE 2 EGGS INSTEAD OF ONE.
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Best Egg Rolls

Reviewed: May 17, 2012
The best egg rolls I've ever eaten were made with mung bean sprouts and some cabbage and a good amount of black pepper.
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Displaying results 1-20 (of 37) reviews
 
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