jeanne Recipe Reviews (Pg. 1) - Allrecipes.com (12855845)

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Spinach Quiche

Reviewed: Jul. 26, 2014
I have made this several times and changed up the cheeses using sharp cheddar and shreaded (not in the green can)parmesan. Tastes good both as original recipe and with changes. Flavored crouton work well! Thank you for sharing this recipe, Bettina.
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Sri Lanka Beef Curry

Reviewed: Jul. 4, 2014
Where in the world do I find all these leaves? I made it without them and it was pretty good!
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Spaghetti Sauce with Ground Beef

Reviewed: Jun. 27, 2014
I tried it as is, then made some personal adjustments the second time: I added a little sugar to cut the acid and remove the bell pepper so my guests don't leave asking for Alka Seltzer and I add 1/4 cup red wine and simmer 2 hours and use an immersion blender to even out the texture as my kids/guests do not like chunks of cooked tomatoes. We really like it this way.
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Ryan's Favorite Beans

Reviewed: Jun. 26, 2014
Lima beans are too chalky for this. Substitute Northern beans or black beans for color and flavor variety. The taste is great as is, but there is plenty of room for adjustment of flavors if you wish. Thank you for sharing! Bar-B-Que favorite for us.
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Pasta Hot! Hot! Hot!

Reviewed: Jun. 23, 2014
It needs some color if I'm going to serve it to guests. I used some oil from a jar of sun dried tomatoes I had and sprinkled with parsley. The flavor is simple, but good.
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Steve's Bourbon Buffalo Wing Sauce

Reviewed: Jun. 13, 2014
Oh, just stop all the talk about substituting vanilla for bourbon whiskey. How can you say the sauce was THE BEST if you didn't even use the whiskey? The whiskey is the main ingredient for the sauce!! If you don't like whiskey, you might not like the taste. It is a good sauce, I make it the night before so the flavors meld. Thank you Steve!
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Burger Sauce

Reviewed: Jun. 12, 2014
We like it and didn't change the recipe at all when we tried it! How refreshing, I know, right??
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Easy, Dynamite Cauliflower Curry

Reviewed: May 29, 2014
Good stuff!
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Awesome Pasta Salad

Reviewed: May 22, 2014
This really should be made at least 8 hours prior to serving so the flavors can meld. It needs a little onion and a very flavorful Italian dressing. If it is dry when serving, add a little more dressing. I have also made it with shredded Parmesan. (not the kind in the green can, but the refrigerated kind) We liked it.
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Famous Restaurant Alfredo Sauce

Reviewed: May 20, 2014
This kid got his proportions mixed up or something. Will keep looking. Thanks though!
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Tater Tot Casserole II

Reviewed: May 18, 2014
Cream of chicken solves all the problems with taste. It is easy and a good comfort type food. High fat and calories! Yum when you need it!!!
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Octoberfest German Potato Salad

Reviewed: May 16, 2014
Be sure to let this refrigerate for 24 hours. It is really great! I added real bacon bits the second time I made it for my bacon loving family, it was good too! It's a keeper for German potato salad fans.
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Creamed German Chicken

Reviewed: May 16, 2014
Great!! and don't forget some mashed potatoes and applesauce!!!!!
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THE Pasta Salad

Reviewed: May 16, 2014
Everyone raved about the dressing so I tried it as is the first time and it was lacking quantity and flavor; a bit dry and needed zing! The second time, I made 1 1/2 times the dressing and used smoked paprika and doubled the hot sauce and doubled "brown mustard" instead of plain yellow and added 1/2 teaspoons of salt, pepper, garlic powder and onion powder and left out all the protein items and replaced with chopped red bell pepper, celery and 1/2" cup cut up match stick carrots for a more light feel. I was attracted to this recipe because of the pepper sauce and it needed more of it to meet my liking, but it is a really good place to start. Try it as written and then make your own changes. It's good, not great as written, be sure to marinate over night.
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Mizeria (Polish Cucumber Salad)

Reviewed: May 16, 2014
Very simple and easy and tasty, I like that a "bunch" of dill is left up to the discretion of the cook. I do not care much for dill, so only used a teaspoon and it was good for me, you may like more. Even better the next day and still crunchy, not mushy. I added a small amound of diced onion the second time making it, very good, thanks!!
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Taco Spaghetti Bake

Reviewed: Apr. 27, 2014
Made this and like it enough to make a few times a year. Thanks for the recipe.
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Jill's Hash Brown Casserole

Reviewed: Apr. 20, 2014
This recipe was very good, I have made it twice. The first time I made as written and served it with a ham. The second time I made it, I used 1/2 shreaded parmesan cheese and 1/2 sharp cheddar instead of all cheddar and I used cream of chicken/mushroom soup and served it with a plain herbed baked chicken, which was not a salty meat. I liked it both ways. Thank you!
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Clone of a Cinnabon

Reviewed: Dec. 28, 2013
They are OK. The icing is nothing like Cinnabon, it's too thin. The rolls are dryer too. Still looking.....
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Watergate Salad

Reviewed: Dec. 24, 2013
Made this twice. As written, it was a 3 star dish. Made with the following changes recommended by my grandmother's original recipe it was 5 star. When I served it, she begged me to use her recipe and not this one, so I obliged. 1 small box INSTANT pistachio pudding - (do not make into pudding) 1 20oz pineapple in juice, NOT SYRUP drain off juice by 50% 1/2 cup chopped pistachios 1 1/2 cups minature marshmallows. 1-2 drops of green food coloring if desired 1 - 8oz tub cool whip Mix all ingredients together, FOLD in cool whip last and refrigerate for at least 6-8 hours before serving.
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Pat's Baked Beans

Reviewed: Dec. 24, 2013
The garbanzo beans were very chalky. Everything else was wonderful as it is written. Thank you for this recipe!
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Displaying results 1-20 (of 42) reviews
 
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