Jenny Crocker Recipe Reviews (Pg. 1) - Allrecipes.com (13037147)

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Jenny Crocker

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J.P.'s Big Daddy Biscuits

Reviewed: Jul. 11, 2012
Best biscuits ever! Big, fluffy and moist. I used butter instead of shortening because that's what I had.
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Pecan Pie V

Reviewed: Nov. 30, 2011
YUM! Simple to make an yummy to eat. I do not like pecan pies but this recipe does it for me. Not sickly sweet and mushy, perfect. Everyone at Thanksgiving said it was the best pecan pie ever!
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Photo by Jenny Crocker

Garlic Prime Rib

Reviewed: Dec. 25, 2010
Great recipe, simple and tasty. I added a few more spice per our taste and cooked it at 500 degrees for the 20 minutes and at 250 for 20-25 minutes per pound. I used a thermometer and took it out @ just under 140 degrees and let it sit in the oven (off) for about 20 minutes and this made for a perfectly medium-rare prime rib.
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Fish Tacos

Reviewed: Oct. 22, 2010
Great, simple recipe. The sauce is unique and goes perfect with the fish. (I used a ground up mexican oregano) The beer batter got lots of compliments, it was the perfect texture and fluffy lightness. All in all great recipe will be using this again and again. Thanks!
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Shrimp Scampi Bake

Reviewed: Aug. 23, 2010
Great simple recipe =) This came out tasting way better than any resturant. I did tweak it a bit. I added 5 cloves of garlic and once the shrimp were in the baking dish I sprinkled them with some grated parmesan cheese and bread crumbs. The dijon mustard really gives it that Pop, but you would never guess that it was mustard. Every last shrimp was devoured! We served this dish along side with some olive oil and garlic vermicelli.
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Photo by Jenny Crocker

Ginger Veggie Stir-Fry

Reviewed: Jan. 27, 2010
This recipe is very good. I tweaked it here and there, like with a lot more ginger, garlic and soy. I added bean sprouts instead of green beans and also some green onions and chicken. I also noticed it need a little more moisture so I added about a 1/4 cup of water to the mix so the veggies could steam better. Will most definately make this again!
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Oct. 30, 2008
This is a simple recipe and it is so GOOD! I too pan fried my fish rather than baking it. I like that flavor better, I think it really made the cajun seasoning pop (I used blackened seasoning) The dip I thought at first was blah but when it sat and chilled in the fridge the dill really came out and when paired with the spice of the cajun seasoning MUAH perfect! We actually made double of the sauce just for there to be enough. Served the fish with some white rice that has some corn and poblano peppers mixed in and some stemmed asparagus. We were definitely pleased with this recipe!
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