NJBRIX Recipe Reviews (Pg. 1) - Allrecipes.com (12033854)

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Blackened Catfish and Spicy Rice

Reviewed: Mar. 14, 2014
This recipe makes more rub than is needed for the 4 filets (16 oz.) I wanted to cook. The blend of seasonings was very good but it was too much heat for us even with reducing the pepper and cayenne to 3/4 t. (Next time will reduce to 1/2 t and use less salt.) I coated the filets with 1/4c melted butter, sprinkled the rub on both sides then baked it in the oven at 400 degrees for 20 mins. Part way through I turned the fish, drizzled with the remaining butter and finished baking until flaky.
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Chef John's Smothered Pork Chops

Reviewed: Mar. 13, 2014
Best pork chops ever! I usually adapt recipes to taste and what I have on hand but this is a keeper as is. Thanks Chef John.
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7 users found this review helpful

Pork Tenderloin with Apples

Reviewed: Aug. 3, 2013
Delicious! Because I can never seem to make a recipe as written some alterations were made: am not a fan of nutmeg so used allspice, didn't have Riesling so used Chardonnay. On advice from other reviewers I increased apples to 3, added 1/4 c more wine & broth, reduced vinegar a little and added a little extra cinnamon. Once the apples were mostly cooked and sauce thickened I added 2 packets Splenda to offset the vinegar. I did slice the meat into medallions, put in a baking dish and poured the apples over the meat. Covered with foil and put in the oven at 275 degrees for 45 mins. Didn't intend for it to bake that long but delays happen! The meat was very tender. We all loved it! (I wouldn't omit the vinegar because it adds depth. Next time will try balsamic.)
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Strawberry Cheesecake French Toast

Reviewed: May 25, 2013
This was delicious! I made these for my daughter's 30th Bday breakfast and everyone loved them. After reading comments from others I decided to use powdered sugar (1/2c) with the lowfat version of crm cheese so it wasn't gritty. I used 1.5T & 3/4 c water to thicken the strawberry glaze and used French bread. I used a few less egg yolks and added more egg whites to reduce the cholesterol. Had enough egg/milk mixture left over to make several slices of traditional French toast. This will definitely remain in my recipe box! Thanks for the great recipe.
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1 user found this review helpful

Grilled Turkey Burgers with Cranberry Horseradish Dressing

Reviewed: Jul. 19, 2011
The burgers were great but we weren't thrilled with the sauce. I recently started substituting carrots in place of celery because it offers more nutrition. Grating them worked well for this recipe.
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4 users found this review helpful

Cheesy Chicken Quesadillas

Reviewed: Feb. 3, 2011
Very good, not authentic but very tasty. Glad I followed recommendation on using less soup. I substituted Cumin for the Chili Powder for my child who shys away from spicy food.
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2 users found this review helpful

Chicken Enchiladas II

Reviewed: Jan. 30, 2011
Excellent recipe! Not too spicy, is flavorful and creamy. I would use smaller tortilla shells as there didn't seem to be enough filling for 6 large ones. We ended up with 4. I substituted Cream of Chicken and added just a little fresh chopped tomato to the filling. I like the suggestion to add red peppers so will try that next time.
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2 users found this review helpful

Roasted Garlic Potato Soup

Reviewed: Jan. 9, 2011
Delicious! With a couple adaptations we thoroughly enjoyed this recipe. It took a little longer to roast the potatoes. I added a bay leaf along with the broth. To serve, a sprinkle of Parmesan cheese was added on top of the roasted potatoes.
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2 users found this review helpful

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