Jess Recipe Reviews (Pg. 1) - (13998428)

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Split Pea Soup

Reviewed: May 8, 2010
This was a great base recipe! I have always been told that split peas do not need to be soaked, so I didn't do that part. And I had about 2 cups of leftover Easter ham so i didn't use the ham bone (but next time I definitely well because it adds so much more the to flavor). For the liquid, I used half water and half chicken broth which I think is a must. Towards the end, I added an extra 1/2 cup of chicken broth b/c I could tell the soup was going to be too thick. I also didn't have any marjoram so I added a tsp of thyme. I think next time I will add half of the dry split peas into the soup a little later because they had completely disintegrated into a pea broth by the time the potatoes, carrots and celery were at a soup tenderness. But all in all the flavor was great and this pea soup was a huge hit!
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3 users found this review helpful

Southwestern Chicken Lasagna

Reviewed: May 1, 2010
This was a good recipe with some tweaking. First, I used shredded chicken instead of chopped because my family enjoys that better. I also used olive oil in the skillet because I try to avoid butter when possible. Instead of jalapenos, I used a can of diced green chilies. I wasn't quite clear in the directions if it called for 2 or 3 layers of the ingredients, but my 9x13 would only hold two layers and it turned out just fine. I also used one cup of spaghetti sauce and 1 can of diced tomatoes because I wanted to have some chunks of tomato in it. And in the end, I only used about half the cheese it calls for and it was still REALLY cheesy. As another review said I put down some of the tomato sauce mixture in the bottom of the pan so the tortillas didn't get over cooked and that worked great. My family ended up wanting to eat this served in a flour tortilla so I topped it with olives, fresh tomato, cilantro and lite sour cream. All in all, a good base recipe with some tweaking to your liking.
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Campbell's® Golden Chicken with Noodles

Reviewed: Feb. 25, 2010
This was a good base recipe but I changed it slightly. I was afraid it would be a little bland because my b/f and I like pretty bold flavors. I added 2 dashes of Worchestire Sauce, tsp paprika and salt and pepper. I also put in about 2 tablespoons dijon mustard and it wasn't overpowering at all. If anything it was still very lemon-y. I also added sliced fresh mushrooms and diced bell pepper along with the carrots. The end result was pretty watery so I let it cook for an hour with the lid off to let the steam get rid of some of the liquid. I also stirred in a dollop of low-fat sour cream at the end to cut the extreme tang of the lemon and that made a HUGE difference. I didn't have any egg noodles so I served over brown rice and it was a hit. The chicken was so tender and everyone went back for seconds...and thirds. Will make this again!
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Pork and Green Chile Casserole

Reviewed: Dec. 15, 2009
I would give this 4 stars as is, but with a few additions it's definitely a 5. Per others' suggestions, I seasoned the pork with salt, pepper and some chili powder will browning. I also added in half a bag of frozen corn to the mixture. And instead of water, I used chicken broth. I ended up having to cook the mixture longer than 15 minutes to get the rice to soften. Next time I will cut up the pork a little smaller if serving in tortillas. And I didn't have any cilantro on hand, but it would be great with cilantro on top. My boyfriend loved this. It was a hit! And it's even better as leftovers the next day. Yum!
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Fresh Pear Bread

Reviewed: Nov. 13, 2009
This bread turned out wonderful! I didn't have any walnuts on hand but still wanted some texture so I added a cup of oats instead. I even had very VERY ripe pears and it still worked perfectly. I added a maple honey glaze while it was cooling. It was gone within 5 minutes of my bringing in a loaf to work!
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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 12, 2009
This recipe is wonderful and SO easy. I used the "Mexican" Chili beans as well as "Mexican" flavor tomatoes/chiles which added some more of the cumin taste to the soup. I also added another tsp of chili powder and garlic powder. I ended up cooking it for 7 hours, but shredded the chicken after 5 hours and it was still wonderful. I served it with colby jack cheese, a dollop of sour cream, tortilla chips and fresh cilantro. This is a keeper!
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Penne with Shrimp

Reviewed: Jun. 24, 2009
Great recipe that can be modified to what is in your kitchen! I used a little less pasta because I like my pasta more saucy. I also added another cup of wine and simmered for a little longer than stated. I also had some pitted green olives in the fridge that I sliced and added as well. It turned out wonderful and my boyfriend said it was better than the pasta he ordered in a restaurant!
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2 users found this review helpful

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