JCP Recipe Reviews (Pg. 1) - Allrecipes.com (12475069)

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Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 15, 2014
It was good, and I did not find smell of sauce anything but good! I would recommend individual filets rather than my choice of a whole one, but other than that, quite nice! I did have to run the broiler for 5 minutes to get the caramelization that really makes it work! Thanks for the recipe!!
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Fabulous Wet Burritos

Reviewed: May 30, 2014
It was OK, kids would probably like it, but didn't satisfy me.
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Mexican Bean Salad

Reviewed: May 5, 2014
Made as written, using a little less salt was the only change. this was great. Next time I will make a day ahead to allow flavors to fully develop. Will make again and again!!
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Chef John's Chicken and Mushrooms

Reviewed: May 1, 2014
Followed exactly using boned thighs instead of breast, because I prefer the flavor of dark meat...this was simply fabulous! Bonus was learning how to bone a chicken thigh! Success!!!
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Chef John's Smothered Pork Chops

Reviewed: Apr. 17, 2014
The Onion Gravy part was absolutely divine!! But, for whatever reason, the pork was tough as nails, and I can't figure out why. So very disappointed, I was looking forward to fork tender pork. Used bone in pork, all other ingredients as listed, as well as techniques. I've rarely been a pork fan because of the toughness, but I had high hopes for this, and it simply didn't work. We'll enjoy leftover gravy with noodles and peas tomorrow.
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Grilled Salmon I

Reviewed: Apr. 18, 2013
I wish I had marinated overnight! Prepared as written with the following changes. Added 5 large minced cloves of garlic. Also, No additional salt and used Low Sodium Soy Sauce. Instead of the lemon pepper, I added 2 TBSPNS lemon juice. Marinated two hours and used the foil packet method, 15 minutes at 425F. Served with Asian Sticky Rice and Stir fried veggies with stir fry sauce. An excellent meal!!
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Quick and Easy Black Bean Soup

Reviewed: Mar. 6, 2013
About to make this exactly as written for the third time...(triple the recipe this time for freezer). In addition to the wonderful garnishes, I put fresh slices of avocado on top in a pinwheel shape...simply fabulous! EDITED to add: I have tried a potato masher, then an immersion blender. The masher works a lot better as it doesn't pulverize the bacon. I make this a lot!! Thanks Chef John!!
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Cheesy Ham and Hash Brown Casserole

Reviewed: Mar. 4, 2013
Followed recipe exactly. It looked nice coming out of the oven, but this was so heavy and rich a dish, you can't eat but a small amount. I don't think I'll make it again for that reason. A bite or two, flavor was great.
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Ham Chowder

Reviewed: Feb. 16, 2013
I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon and added a couple Tablespoons of butter. Cooked the onion and leeks till soft, added the carrots, 2 chopped celery stalks and cooked for about ten minutes. Added about a third of a cup of flour to make a roux, let cook for about a minute, stirring constantly. Added the chicken broth, and ham. Brought to a simmer. Added about a 1 1/2 tsp dried crushed rosemary and about 1 1/2 tsp dried thyme. Let simmer for about 15 minutes while I diced the potatoes. Added potatoes and let simmer for about 1/2 hour. Used a potato masher in the pot to mash some of the potatoes to bring it to the consistency I was looking for. Added one cup of cream. Served garnished with chopped scallions and cheddar cheese, fresh ground pepper, along with hot sourdough bread and a nice red wine. This was fabulous!! Such a big pot, great for planned overs!! Timing note: Preparation took me an hour and a half. Lots of peeling and chopping, but it was well worth it. I did add another 2 Cups of Chicken broth towards the end. I think next time I might add a cup or 2 of frozen peas towards the end of the cooking time for a little color.
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Overnight Blueberry French Toast

Reviewed: Jan. 20, 2013
Made as written. Took out of fridge for an hour, but it still needed an hour and a half in the oven. Everyone loved it, but I thought it was too sweet. Just my taste. I'll make it again, maybe mixing the cream cheese, though.
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Irish Shepherd's Pie

Reviewed: Oct. 10, 2012
Timing says fifteen minutes, it took me over an hour, and that, I expected. Definitely drain off the fat, or this will be swimming in grease. Wasn't sure about the cayenne and what was recommended, I used a heavy dash, it was enough. I also found it did not brown up like the video, so I had to use a gravy browning product. Tasted great in the end, but start to finish, it was close to three hours. I'll start earlier net time!!
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Cornish Game Hens with Garlic and Rosemary

Reviewed: Mar. 27, 2012
Tasted fine, but not browned at all, and I followed listed directions exactly. Disappointed.
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Creamy Chicken and Wild Rice Soup

Reviewed: Feb. 1, 2012
Prepared as written with the following modifications. I used a large, chopped onion, 2 carrots, chopped, 2 ribs celery, chopped, sauteed in olive oil, that added only 10 minutes. Added 2 chicken breasts, raw, diced, until cooked, then added the broth, rice, etc. Recipe calls for 4 C broth 2 C water, I used 6 C broth. Also used Uncle Bens Original Recipe Wild Rice Mix, so I added 20 minutes to cook time there.All other ingredients/instructions followed exactly. Amazing results, and I have never even considered a creamed soup in my life! A great winter dish, for sure.
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