JENN_77 Recipe Reviews (Pg. 13) - Allrecipes.com (1211420)

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JENN_77

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Carnation® Mashed Potatoes

Reviewed: Jan. 9, 2005
I like this. Good flavor with creamy texture.
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7 users found this review helpful

Broccoli Cheese Soup

Reviewed: Jan. 9, 2005
Made half the amount. Great flavor, tastes like I simmered it all day.
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0 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Jan. 9, 2005
Great glaze. I like to take my pork out when temp reaches 155 then let rest for 20 minutes. This comes out juicier not dry.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 9, 2005
Not bad but I'll stick to marinating my chicken to get more flavor inside.
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1 user found this review helpful

Amusement Park Cornbread

Reviewed: Jan. 6, 2005
If anyone is using a pyrex pie plate, 20 minutes is not long enough may be 5 minutes or more longer. The taste is great, restaurant quality. I will be making again and eat with chili.
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0 users found this review helpful

Insalata Caprese II

Reviewed: Jan. 3, 2005
I love this salad. I use only the freshest mozzerella and drizzle 2/1 ratio of olive oil and balsamic vinegar.
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100 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 29, 2004
Not bad. But not my favorite.
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0 users found this review helpful

Stuffed Crown Roast of Pork

Reviewed: Dec. 27, 2004
I suggest 375 degrees for 2 1/2 hrs or until thermometer reads 155 -160 degress. Cover (tent) with foil and wait about 20 minutes to cut. Don't wait until it read 175 degrees or your meat will most likely be dry. Will meat is resting it still cooks.
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124 users found this review helpful

Cheesecake Supreme

Reviewed: Dec. 27, 2004
#1 Cheesecake ever if you cook at 200 degrees for 3 hrs. 10 minutes then turn oven off but leave cake in oven with door partially open for an hour. Chill and eat the next day. I did not do a water bath and I had NO CRACKS. I topped with the following: I brought 10 oz frozen strawberries with 1/2 cup sugar and 2 - 3tbsp. of cornstarch to a boil until sugar disolves and sauce thickens. Be careful addicting!!!
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6 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 21, 2004
These look very good, taste ok. I forgot the nuts though. Oops.
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0 users found this review helpful

Four Spice Crackles

Reviewed: Dec. 21, 2004
These were good. Smells nice.
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0 users found this review helpful

Cream Cheese Won Tons

Reviewed: Dec. 14, 2004
I did not have any clams on hand so just omitted them and added some old bay seasoning. My Daughter loved them. Be careful these cook up in seconds. I like them a darker golden and season them with a little bit of salt after taking out of oil.
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2 users found this review helpful

Three Bean Salad

Reviewed: Nov. 30, 2004
I've been looking for a bean salad recipe that would be close to what I get every friday at a local market. With a minor modification, this takes just like it. Let this marinade for about 2 days to get the full flavors of the onion to come out. I added more vinegar and suggest to cut the sugar in this recipe otherwise way too sweet. Pour on top of romaine lettuce and sprinkle with feta.
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6 users found this review helpful

Caribbean Holiday Shrimp

Reviewed: Nov. 30, 2004
Yum. Not necessary to marinade for hours. I marinaded for 1/2 hr. (not in frig) and poured the whole thing over haddock that I cooked in a skillet in a garlic/lemon zest infused olive oil. Went great with acorn squash and bean salad.
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0 users found this review helpful

Calamari

Reviewed: Nov. 23, 2004
I seasoned my flour with italian seasoning, salt, pepper, and a few other of my favorite seasonings. Calamari only took 1 minute and came out perfect. I added yellow mild pepper rings and olives. This was delicious restaurant quality.
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2 users found this review helpful

Honey Mustard Sauce

Reviewed: Nov. 16, 2004
Very good base honey mustard. I eyeballed the measurements and added juice of a lemon and a couple splashed of white wine vinegar. I made this with the breaded chicken fingers from this site on top of a romaine lettuce, cukes, red pepper, tomatoes, and green onions. Big hit with the family.
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0 users found this review helpful

Baked Orange Roughy Italian-Style

Reviewed: Nov. 16, 2004
We liked this healthy, easy meal. I used talapia (what I had on hand).
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0 users found this review helpful

Breaded Chicken Fingers

Reviewed: Nov. 16, 2004
Awesome. One of my favorite finds on this site. Try this in a tossed salad and honey mustard dressing. I didn't follow the directions exactly. I soaked the chicken in milk with some seasoning for about 10 minutes. Next I dipped chicken in seasoned flour then milk again and then the bread crumb mixture. Cooked in vegetable oil in my cuisnart skillet at 375 degrees using my candy thermometer. Do not put all chicken in at once this will bring the temp down. Do in batches. Takes about 2 - 3 minutes. Sooo good and juicy. I made honey mustard sauce with this (mixed about 2 tablespoons of mayo with 1 tbsp of honey and grey poupon), lemon juice and a splash or 2 of white wine vinegar.
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1 user found this review helpful

Pasta e Fagioli I

Reviewed: Nov. 16, 2004
I had to adjust this a lot because the flavor was boring. I added a little red wine and tomato paste along with additional spices which in the end was great. I will not follow this recipe sorry.
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0 users found this review helpful

Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Nov. 11, 2004
I made meatballs. I followed the directions except I soaked bread in milk instead of water and used green onions instead of white. I will keep this recipe but definitely add seasonings for more flavor (garlic and onion powder, etc.)
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3 users found this review helpful

Displaying results 241-260 (of 454) reviews
 
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