JACKIEAE Recipe Reviews (Pg. 1) - Allrecipes.com (1295192)

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JACKIEAE

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Soul Smothered Chicken

Reviewed: Jul. 1, 2006
I had 2 lbs of chicken tenderloins to use up so I made this and served it over brown rice...yummy. I did add 1/2 tsp of dried thyme because I like that flavor with chicken. I found 4 inch disposable pot pie tins and used the leftovers with Pillsbury pie crust to make the BEST pot pies. Whenever I can make two meals out of one cooking session..I'm happy!
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Tomato Sausage Tart

Reviewed: Jun. 15, 2006
If you want to impress people, make this. Very quick and easy, and so tasty. I plan on substituting spinach for the tomatoes, or maybe in addition to them, next time. I didn't make the basil mayo as it's very rich on its own. Reheats very well.
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3 users found this review helpful

Prune and Olive Chicken

Reviewed: Apr. 24, 2006
If I could give half stars this would be 4 1/2. I used boneless, skinless breasts, and I was afraid that the cooking time might be too long, but it came out perfectly moist. The flavors blend very well together, but I might try cutting the sugar to only 1 TBS since I thought it was a little too sweet. Before serving I reduced the sauce in a pan and poured over the chicken. A simple and elegant dish!
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3 users found this review helpful

Kung Pao Chicken

Reviewed: Apr. 3, 2006
It's difficult to find recipes that can stand up to those you can order at a chinese restaurant, but this is one. I used flank steak sliced very thin (easy to do when partially frozen), doubled the sauce, and added green and red bell peppers and snow peas. My husband went back for thirds!
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 3, 2006
I've been meaning to make these forever and finally got around to it this week. Made these as a side to the Cajun Seafood Pasta on this site. I can't believe I've been missing out all this time. Not only are these delicious, but they're sooo easy! I had to let them bake about 6 minutes longer than stated.
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Peanut Chewies

Reviewed: Mar. 26, 2006
I've made these twice now; they're simple and tasty. I made them as written the first time and the second time used half cappuccino chips and half milk chocolate chips for a change of taste. These need to set for 12 hours before cutting. I recommend these highly.
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7 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Mar. 26, 2006
Salt + pepper + oil + high heat = DELICIOUS. You can use this same method with cauliflower florettes. Thank you, Jaqatac; your mom's a genius.
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2 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 18, 2006
We really enjoyed this on buns with bbq sauce. I will probably add extra liquid smoke next time.
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1 user found this review helpful

Salisbury Steak

Reviewed: Mar. 12, 2006
Half of the family liked this and the other half thought it was just ok. I really liked the way the meat came out, but the gravy was too sweet which is strange because I omitted the ketchup to avoid sweetness. I suspect the soup is the cause of the sweetness and will definitely try this again using beef broth and sauteed onions in place of the canned french onion soup.
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Pepperoncini Beef

Reviewed: Nov. 27, 2005
Excellent!! I've had this in my recipe box for over a year and decided to try it for a lazy, football watching day. I made this exactly to recipe and my family is already asking for a repeat trying out different varieties of pickled peppers (cherry, jalapeno, etc.). Served on toasted french rolls with provalone cheese under the broiler for 2 minutes.
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Garden Veggie Pizza Squares

Reviewed: Nov. 24, 2005
I've made this many times over the last few years and it's always a hit at parties. A couple of tips that I'd like to share are: 1)use 1/2 or less of the packet of dressing seasoning 2)add a little mayo to the topping for easier spreading 3)a really quick time saver is to use a thawed package of frozen veggie mix such as California Mix (broccoli, carrots, cauliflower) and pulse a few times in the food processor.
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3 users found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Nov. 20, 2005
My husband made this and we were both impressed. We'd had the same dish at a steak house and this was pretty close. We used roquefort, but may try a tangier cheese next time for more of a contrast to the sweet sauce.
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Chocolate Chip Cheese Ball

Reviewed: Nov. 20, 2005
I made 2 of these for a potluck where they disappeared quickly and received raves. One was made as written and to the other I mixed in 2 Tbs of cocoa then rolled in toffee chips. I had no problem forming this into a ball and suspect that those who have used margarine rather than butter as called for in the recipe. Served with graham sticks and vanilla wafers.
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Chicken and Shrimp Jambalaya

Reviewed: Jun. 29, 2004
My 12 year old son made this for Father's Day dinner with minimal assitance from me. He used about 1/3 cup of jalapeno, plus a jalapeno flavored sausage since we like things really spicy. It was delicious and very easy for a beginning cook. It does make a LOT of food which is nice if you like to take leftovers to work for lunch!
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Seven Layer Bars

Reviewed: May 20, 2004
A favorite that everyone loves. Be sure to experiment with different kinds of chips and nuts. Make sure you pour the milk over the coconut so it will not burn, not the other way around as stated in the recipe.
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58 users found this review helpful

Mock Tuna Salad

Reviewed: May 20, 2004
I made this with my typical cajun chicken salad dressing: mayo, sour cream, dijon, cajun seasoning blend (salt free), and fresh parsley. It was sooo good. I like the texture of tuna salad over chicken, but hate the fishy taste so this hit the spot. Don't rinse the beans, it adds more flavor.
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1 user found this review helpful

Chipotle Chicken

Reviewed: May 20, 2004
I had high hopes for this recipe as my family loves both chipotles and spinach. Unfortunately, this was horribly bland. Maybe I screwed it up somehow, but I really can't figure out all the rave reviews. At least I can use the chicken we didn't eat for a spicy chicken salad!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 13, 2003
I just found the only chocolate chip cookie recipe I need. These are fabulous! I used milk chocolate chunks, semisweet chips, and macadamia nuts.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 28, 2003
The flavor of this chicken was great and the dark meat was very moist, but the breast was a touch dry. I only left it in the oven for 4 1/2 hours, maybe 4 hours would work better and check it with a meat themometer. I will definitely make this again and play with different seasonings as well.
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Carne Con Chilies

Reviewed: Jul. 27, 2003
My family absolutely loved this, I wouldn't change a thing. I used canned tomatillos and tomatoes as that's what I had on hand. The sauce is very versatile and it would be a great topping for smothered burritos. 4/25/06- I had to edit the review to add that I made the sauce and poured over boneless pork chops in a slow cooker for 8 hours on low, then shredded the meat and served as tacos...AWESOME! Family loves the recipe both ways.
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48 users found this review helpful

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