jam2jar Recipe Reviews (Pg. 1) - Allrecipes.com (13972955)

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Easy Cheesy Chicken II

Reviewed: Nov. 5, 2014
Bacon-flavored butter crackers. Boom. A little extra salt and pepper, sprinkle a little cheddar cheese on top in the last few minutes and oh my word this is an incredibly simple, rich, smoky, moist chicken dish. I imagine this would be great using a number of different flavors of butter crackers.
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Triple Berry Crisp

Reviewed: Jul. 2, 2014
Had some freshly-picked blueberries to use and this recipe was perfect. I did melt the butter, mostly because I really don't like cutting it in. Excellent.
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Mustard Vinaigrette

Reviewed: Jul. 2, 2014
I was watching a cooking show the other day and someone made a simple mustard vinaigrette that looked good. I didn't catch the whole recipe so I came on here to go exploring and found this gem. I usually make Italian dressing or a sesame Asian dressing, and I get bored with it, but no more!! This dressing actually has me craving salad. There's just enough honey to cut through the vinegar but not so much that it's actually a sweet dressing (which is a perfect for what I want). And I like the amount of salt in this. Excellent.
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Wedding Cake Icing

Reviewed: Jan. 28, 2014
I rated this as it's written because I was looking for a more classic almond wedding cake frosting and this just tasted like sugar. After I added nearly a Tbs (possibly more) almond extract it became a 6-star at least. My husband practically swooned over it. I can see it being easily modified to other flavors. It's a keeper
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White Almond Wedding Cake

Reviewed: Jan. 28, 2014
This made a really delicious cake, but I thought it was more crumbly and fluffy than dense. It also lacked the distinct almond flavor. I'll definitely make it again but will add a lot more almond extract.
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Strawberry Cheesecake in a Jar

Reviewed: Jan. 20, 2014
This was a very tasty dessert, but it was much more the taste and consistency of gooey marshmallow cream cheese frosting or really thick pudding. I'll probably make it again, but not cheesy or cakey enough for me to call it cheesecake.
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Chewy No Bake Granola Bars

Reviewed: Oct. 14, 2013
Delicious and incredibly versatile. I altered the add-ins based on what I had and what we like, but I give it 5 stars because this is now my go-to recipe and a great base for your own preferences. My husband likes those Fiber One chewy chocolate bars and I'm very excited for him to try these. I used 1 1/2 cups old fashioned oats, 1 1/2 cups crispy rice cereal, left out dried fruit and almonds and substituted about 1/2 cup chopped dry roast peanuts and 1/2 cup candied walnut pieces (using the Candied Almonds recipe from this site). Amazing. I'm reveling in the (albeit comparatively small) amount of money we'll save on Fiber One bars over the course of a year, in favor of a product that is SO GOOD. I'm even planning on serving these at a get-together tonight.
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Asian Chicken Salad

Reviewed: Sep. 21, 2013
This dressing has become a staple for my lunches. I use whatever lettuce I have, skip the toasted sesame seeds, use crispy chow mein noodles rather than rice noodles, use canned chicken, and mandarin oranges. LOVE this salad over and over and over.
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Cornell Chicken

Reviewed: Aug. 10, 2013
1. I don't use a blender. Just mix in a gallon zip top bag. 2. I prefer white pepper to black pepper. 3. Ideally I'd marinate this for much longer (at least overnight), but I never remember ahead of time to put them in so it's good that it turns out so well with just a few hours. 4. Use whatever bone-in chicken pieces you have on hand. I prefer drumsticks. Even if you don't eat the skin I recommend keeping it on for grilling to help keep the chicken moist. So. Good.
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Candied Almonds

Reviewed: Jun. 15, 2013
Wow. I've never made candied nuts before, but I've always liked the Nutty Bavarian almonds. It's been a while since I've had them so I can't say with much confidence how they compare to this recipe, but YUM. Followed the advice of other reviewers and let ALL of the liquid disappear before cooling almonds. Used white and brown sugar, and added cayenne pepper which made them DELICIOUS! I didn't measure the cayenne, but I will say that the liquid tasted much spicier than the finished product, which is ok because they are a-mazing.
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Egg Drop Soup I

Reviewed: May 19, 2013
Light and delicious! I've been looking for a simple egg drop soup recipe that I can toss together from ingredients I keep on hand. I expected to add some soy sauce, sesame oil, and green onions but it was delicious as is. I'm the only one in my house who likes soup or eggs, so half of a recipe is a great, light, filling meal for one!
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Pad Thai Popcorn

Reviewed: Mar. 13, 2013
Oh wow. This is delicious! I didn't have the chile paste so I used about 2 tsp of Sriracha and it is fantastic, even before adding the cilantro.
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Pineapple-Lime Rice

Reviewed: Mar. 13, 2013
My husband said this was the best rice he's ever had. I found it a bit flat--it needed something to balance the sweet. I added Sriracha and soy sauce and we had it with teriyaki salmon and shrimp. Overall delicious. I used instant rice which just requires one cup of liquid so I did 1/2 cup pineapple juice (which I squeezed from the can of crushed pineapple) and 1/2 cup water. Very tasty and a welcome variety in our menu line-up.
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Blackened Catfish and Spicy Rice

Reviewed: Feb. 4, 2013
I was not expecting this to be anything special, but after the first bite I found I was in for a surprise! My picky husband and I have very different tastes and we both LOVED this dish--he said it's one of the best things I've ever cooked (I consider myself a decent cook). I came on looking for a different recipe for blackened catfish that we use whenever we find catfish on sale, stumbled on this recipe, and I don't think we'll ever go back to the other recipe! I did only use about 3 Tbs butter and that was plenty. High marks from our house!
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Butternut Squash Soup II

Reviewed: Oct. 3, 2012
GREAT recipe! I've never made squash soup before but I had some left over that I didn't want to go bad. I came on to find a base recipe that I could freeze and customize one portion at a time. I thought this recipe was great as is because it is creamy, it highlights the vegetables and tastes wonderful on its own. I can see adding sour cream, maybe some nutmeg and ginger, extra black pepper...but I really like it as it is. I used what I had on hand, so I used 1 potato and added a bit more carrot to compensate (I also added the leaves of the celery stalk because of their nutritional value). I did not sautee the vegetables first, so I skipped the butter and I don't think I lost anything. I LOVE this. Can't wait to dig in and enjoy it all winter long--and then make more so I can enjoy it all next summer. Maybe even try it cold...I'm seeing los of possibilities with this.
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Healthier Banana Banana Bread

Reviewed: Sep. 26, 2012
Using this recipe I made an even lower calorie version substituting pureed pumkin for the butter/yogurt and an egg substitute for the whole eggs, and then mixed in 1/4 cup of chopped dates. It made a very dense, chewy, moist bread which is mildly sweet and surprisingly satisfying for not having any chocolate in it;) I'm sure it would have tasted even better w/the butter (let's face it, what doesn't taste better with butter?!).
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Chocolate Muffins

Reviewed: Mar. 1, 2012
Wow. I used one reviewer's advice and replaced 1/4 cup of the flour with 1/4 cup of cocoa powder. I had no sour cream so I used plain yogurt as a substitute and 1/2 a bag of Andes creme de menth baking chips instead of semi-sweet (it was already open). Amazing.
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Bacon-Roasted Chicken with Potatoes

Reviewed: Feb. 20, 2011
This went over very well with my picky husband. Easily accessed, inexpensive ingredients, versatility, and a GREAT taste will make this a go-to recipe in our house.
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4 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 20, 2011
We are getting ready to have our second child so I've been looking for recipes to either freeze or have easy ingredients on hand. This is a definite keeper! My picky husband described it as "Delicious!" and I can very easily send him to the store to get ingredients without worrying that he won't be able to find them. Before adding the soup I sprinkled the chicken with garlic salt, onion powder, and black pepper. (Note: after cooking completely, I did spoon the hot soup/cheese mixture over the stuffing and re-covered it with foil for a few mintues to soften it. Otherwise it would have been unpleasantly crunchy/chewy.)
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Spicy Oven Fried Chicken

Reviewed: Feb. 20, 2011
I don't like spicey, but this worked because even the amount of spice called for was not even too much for me. I made it when I was pregnant and really wanting fried chicken and this sufficed though it wasn't anything too special.
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