John Recipe Reviews (Pg. 1) - Allrecipes.com (13541062)

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Cream of Sweet Potato Soup

Reviewed: Nov. 16, 2013
What did I think of this? I think that it's awesome! Since becoming a widower, as much as I used to enjoy cooking up nice dinners for the two of us, cooking for one most nights became almost a bit of a necessity rather that a pleasure. So I just look for easy, relatively quick and at least somewhat healthy things to whip up- and this fits the bill to a T. As one person suggested, I just cook up the sweet potatoes in the chicken both- much easier and still as tasty, and then follow the recipe from there. I've also started to add a good-sized shallot, diced up and simmered it for the last couple of minutes before blending it all together in the pot. Subbed dried red pepper flakes for the cayenne- personal preference only- and it all turns out wonderfully. Quick, easy, tasty. What else is there? Thanks, Zoe!
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2 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 9, 2011
So ask me if I'm surprised that 42,000+ have saved this recipe. Not! I frequently have made something close to this, using a bit of thyme instead of the mint, a little white wine, as another reviewer (probably lots) mentioned, and sauteing some mushrooms in the pan before added the wine and cream. Now have tried it just as written here. And have added it to my short list of quick and easy chicken dinners that I have to fall back on when the need arises. Definitely a keeper!
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6 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 10, 2010
So. I'm the type of fellow that can take the easiest recipe going- and find a way, in spite of everyone saying that it can't POSSIBLY go wrong- and find that one way to to make it do exactly that. Guaranteed. Except, as it turned out, with this one. 'Nuff said.
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4 users found this review helpful

Chicken Dijon

Reviewed: Jan. 21, 2010
Just about everything we cook needs a little seasoning- I don't want to put any words into the contributor's mouth, but I'd be a bit surprised if Janet didn't do something to it- even just a little salt and pepper would be almost automatic when doing the browning. I did, plus a little garlic, as others have done as well, plus a dash of Mrs. Dash's lemon poultry seasoning. But what really made it quite delicious for myself and Dad was adding tarragon to the sauce while simmering. Tarragon, dijon and chicken? A marriage made in heaven (well, you get the drift...).
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1 user found this review helpful

Roasted Veggies with Couscous

Reviewed: Dec. 30, 2009
The simple fact is that couscous IS bland. I'd rather have plain pasta. However, if you play with it, anyone can make couscous tasty. I like to chop up a bit of shallot, and saute it a little in the olive oil- maybe a touch of minced garlic clove as well, and then toss in the couscous and coat that too. Then the water (plus definitely a chicken boullioun cube). A touch of salt- up to you. Couscous is an eastern staple, so add some easterny flavours when simmering. Add a pinch of cinnamon, or turmeric, or whatever. Like peas? Mix some in while simmering. I also like to add a bit of chopped green onion. Tease it any way you want, but do something with it- just hints of this or that, or it will be bland. And oh yeah- I did enjoy the recipie.
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13 users found this review helpful

Honey Cornbread

Reviewed: Oct. 31, 2009
Really good, super easy. Texture was great from my point of view. As some have said, butter on top while serving hot definitely adds to it, though it's certainly moist enough not to need it. And if (IF!) there's any left over, it's almost as good the next day after nuking on med. for a few seconds, and then of course, a bit more butter on top.
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1 user found this review helpful

 
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