Young Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (13626982)

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Scrumptious Baked Chicken and Potatoes

Reviewed: Feb. 22, 2010
This is so easy to throw together and my family loves it. I added a few things; like others I used fat free chicken broth instead of water. I mixed the herbs with the EVOO and added 2 chopped cloves of garlic, 1/2 t. pepper, 1/2 t. salt; then coated the potatoes w/ the oil mixture before layering them on the chicken. I also added a thinly sliced onion on the chicken before putting on the potatoes. I used boneless chicken breast just because that's what I had- turned out great!
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Sweet Potato Cookies II

Reviewed: May 17, 2011
My son's literature class is reading a novel that takes place in Africa and he had to bring something made with yams for a presentation. We wanted to do something different so made these cookies, but with yams instead of sweet potatoes. These were a huge hit!! My son asked to make another batch for home- they were very moist! We did make a few minor changes: we added 3 T of splenda brown sugar sub., as well as 1 t. of vanilla, 1 t. of cinnamon, and increased the lemon zest to 2 t. We made them bigger, yielding 24 cookies instead of 36, so baked them at 325 for about 10 minutes. When they were done, we topped each with a small dollop of lemon cream cheese frosting as another poster suggested. Either the kids all loved them because they really were very good, or they were just so relieved not to see another whipped yam and marshmallow casserole-I'm not sure which!
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Easy Money Breakfast Burritos

Reviewed: May 29, 2014
This is a great basic recipe for a quick breakfast. I made it once and it was delicious, but I made some changes the second time. I used chorizo instead of regular pork sausage as I wanted some more spice. I also browned a bag of frozen Potatoes O'Brien threw them into the mix. I added diced green onions to the eggs and doubled the green chiles. Since I was serving this to a young men's soccer team (think 20 hungry 18 year olds) I ended up doubling everything and then threw it into a crock pot on the warm setting. When they were ready to eat, I just loaded up the burritos with filling, salsa, and cheese (did not use processed cheese, but a Mexican blend and Queso Fresco). I ended up with a little left over filling, so just made extra burritos, wrapped them in waxed paper and froze them. They are great to take out of the freezer in the morning, use the defrost setting on the microwave and then finish heating on a regular setting.
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Strawberry Cream Cheese French Toast

Reviewed: May 29, 2014
I am not a sweets fan in the morning but I made this for a group of soccer players for part of a brunch and they loved it! I used ff half and half and low fat cream cheese and it was still great. I did add 1 t. each of vanilla and cinammon and 1/4 t. of nutmeg to the egg mixture. I also used more fresh strawberries than called for- maybe 2 cups in the casserole and 1-1/2 cups in the sauce. The recipe indicated a 1 hour cooking time but mine took about 1hour 15 minute. Delicious!
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Salsa

Reviewed: Jun. 11, 2014
This is pretty much the way I have made salsa for years. I never really measure anything, but everything looks about what I do except maybe I add more cilantro. I do add about 1 t. of cumin for some pep. I also seed my jalapenos, spray them with Pam, and then broil them until the skin turns black before using them- it gives them a smoky flavor. I vary the amount of jalapeno depending on the crowd. To make this super easy, I do everything in my food processor. I start with the items that I want more finely diced: start with jalapenos and garlic, pulse it til small, then add everything else but tomatoes. I pulse again until well chopped and blended. I add tomatoes last and only pulse til they are roughly chopped.
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Roasted Potato Salad with Balsamic Dressing

Reviewed: Jun. 17, 2015
We are not much of a mayonnaise family, so I decided to try this for a recent barbecue. I would not change a single ingredient - our family likes spicy and tangy and this fit the bill. The roasted potatoes give it a nice texture, and the peppers and artichokes hearts give it a little zing. It was too spicy for my mom (but everything is) but everyone else raved! I did use fresh herbs instead of dried, because I had them. I also made the dressing as directed and then just added it to taste. I think I used about 3/4 of it. Others have commented that the color is not appealing but I didn't have that issue. If you are expecting this to look like a traditional potato salad than I guess you might be disappointed, but this version has a very garden-fresh look to it. I saved some of the fresh herbs and green onions to sprinkle on top before serving. We loved it!
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