JULIECT Recipe Reviews (Pg. 1) - Allrecipes.com (1426840)

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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Jul. 2, 2005
I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!
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275 users found this review helpful

Oven Brown Rice

Reviewed: Aug. 8, 2004
I always use brown rice, it is just so much better for you. And I always cook it in the oven, that way it comes out just right. I had been making my rice with slightly less liquid (about 1&3/4 cups)and I use water. Now that I've found this recipe I have adjusted my own recipe to include the stock. The one thing that I won't change about my recipe is to COOK IT COVERED. If you cook your rice COVERED it WILL be done in about one hour. And it WILL BE creamy and perfect like it is supposed to be.
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122 users found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Oct. 17, 2005
I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!
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102 users found this review helpful

Cheesy Sausage Pasta

Reviewed: Feb. 8, 2009
I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner.
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90 users found this review helpful

Strawberry Twinkie Dessert

Reviewed: Jul. 2, 2006
This went over big at a 4th of July BBQ. I did modify slightly. I used a trifle dish and the amount of cream cheese filling was just right. I did have to use 12 Twinkies though. The biggest change I made was to use Supreme Strawberry Topping, from this site, in place of ready made strawberry glaze. I took one look at the ingredients in that stuff and just could not bring myself to buy it. Besides Supreme Strawberry Topping is to die for and very easy to make. I also added a few blueberries for that red, white and blue look. The end result was great to look at and even better to eat. Just make sure you give it enough time to set in the fridge before serving.
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77 users found this review helpful

Supreme Strawberry Topping

Reviewed: Jul. 2, 2006
I could eat this with a spoon, I love it that much. I cook it on a much lower heat for a longer period of time and I am generous with the vanilla as well. A stick blender directly into the pan saves on clean up.
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61 users found this review helpful

Onion Chicken in Balsamic Sauce

Reviewed: Aug. 31, 2005
I was looking for an onion/balsamic vinegar/chicken dish and found this one to be closest to what my taste buds were looking for. Although I did change it up a little bit. I used chicken breasts sliced into medallions, which I seasoned w/ S&P and coated in flour. I caramelized the onions in one pan and sauteed the chicken in another. Once the onions were done I added the liquids and brought it up to a simmer and added the cooked chicken. Then I simmered everything for 20 - 30 minutes to allow the sauce to reduce. I left out the tomatoes because I didn't have any and my children probably wouldn't eat them. Next time I will add them for flavor and just remove the tomatoes from my children's servings. A final thought, use REALLY GOOD vinegar for best results. I would give it 5 stars but I felt I altered the recipe too much to do so.
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61 users found this review helpful

Sunshine Chicken

Reviewed: Feb. 17, 2006
My whole family enjoyed this dish as is, my kids like it so I'm happy. Tonight I am making it again and will probably tweak it a touch to give it a little more kick. I nstead of basting I turn the chicken every twenty minutes or so to get a good, all over glaze.
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26 users found this review helpful

Pork Chop and Feta Skillet

Reviewed: Jan. 6, 2006
If you are looking for an excellent pork/feta recipe PORK CHOPS w/ FRESH TOMATO, ONION, GARLIC & FETA (from this site) is the way to go. It puts this dish to shame. The key is to use thick cut chops.
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25 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Sep. 21, 2006
I was skeptical and I LOVED IT!! And I already make a mean Mac & Cheese. I really like that you don't have to make bechamel sauce first. My 4 & 7 year old kids loved it too. I did use my stick blender to smooth out the cottage cheese because I didn't want my kids going EEWWW when they saw the curds. There was not one complaint and my son asked for seconds. They didn't even notice that it was different from my regular Mac & Cheese. This will now be my standard Mac & Cheese. THANKS!!
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24 users found this review helpful

Whatch You Want Watermelon

Reviewed: Jun. 11, 2006
This didn't quite work for me, even though I followed the directions to a T. The vodka never absorbed into the watermelon even though I gave it 24 hours. Maybe if I had drained the juice out first??
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15 users found this review helpful

Grilled Ham Steak

Reviewed: May 18, 2008
My 5 & 8 year old kids LOVED this sauce, I enjoyed it too but my husband was not overly impressed. But he is not a fan of ham steak any way I cook it, so I just disregarded his opinion. :o) I used seedless raspberry because that was what was in the fridge. I simply microwaved the sauce ingredients for a few minutes and brushed onto the ham steak during the last few minutes of cooking. I was cooking indoor on the stove top and I didn't want to clean burnt stuck on jelly. It would probably be easier to clean on the grill but I didn't want to light the grill for one small ham steak. I will use this recipe again and again, if only to satisfy the kids, because it is quick, simple and tasty.
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14 users found this review helpful

Cornell Chicken Marinade

Reviewed: Sep. 21, 2004
I let this marinate for 24 hours, per the recipe's directions and it was WAY TOO SALTY. UGH!! And even if I had only marinated for a few hours the flavor was very unimpressive. Save your time and chicken for something else, anything else. This is a big thumbs down.
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13 users found this review helpful

Lucy's Mac and Corn

Reviewed: May 26, 2004
I THOUGHT my kids would love this dish. We ended up calling for a pizza. I followed the directions to a T. The macaroni was undercooked. The cheese and butter made the dish greasy and it just didn't set right. I won't be making this again, sorry Lucy.
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13 users found this review helpful

Pesto Chicken Florentine

Reviewed: Apr. 24, 2006
I really liked this dish!!! I did modify after reading the reviews. My modifications are, used three big chicken breasts, that I seasoned, just because that was what I had defrosted. Added diced onion & tomato and a LOT more garlic. Also I had frozen leaf spinach in the freezer so I used that instead of fresh, (I just let it thaw and added it to my garlic/onion saute.) Finally I used jarred alfredo, as it is just easier. Next time I think I will add more pesto and probably add my garlic/onion/spinach satue at the table because of picky children. They did like the pasta with the alfredo/pesto sauce. One last thing, if this is 4 servings, the four people eating this must have HUGE appetites. My husband and I have already eaten this as left overs and there is still enough left over for two more adult servings. Over all an easy dish to prepare and very yummy to eat.
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11 users found this review helpful

Unbelievable Chicken

Reviewed: Apr. 28, 2008
What is unbelievable about this recipe is how the simple ingredients come together for such an excellent flavor. The whole family loved it and my husband & I looked at each other and said "crushed red pepper flakes". I just happened to have both fresh lemon and lime juice and I really think that it makes a big difference. I used French's spicy brown - it was in the fridge - and was generous with the garlic too. Tonight I'm trying it with boneless pork chops.
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6 users found this review helpful

Penne a la Vodka I

Reviewed: Aug. 13, 2004
I LOVED this sauce and so did my family. I was looking for a rose sauce and found this. YUM!! The 1st time I made it I had everything on hand except for the vodka so I left that out and it was still excellent. I think I'll make it for dinner tonight! :o)
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5 users found this review helpful

Bacon Wrapped Chicken

Reviewed: May 11, 2004
I took the easy way with this recipe. I followed the ingredient list exactly & simply threw everything in the crockpot on high. And I do mean I threw eveything in, no pounding or rolling of the chicken. (I did par-cook the bacon) Then walked away for a few hours. When I came back I had a great entree. I served it over pasta and my whole family loved it. Later that evening when I asked my husband what he wanted for dinner the next night, he said he didn't care but that he hoped that it was as good as this recipe was. I will be making this again. Thanks Anna.
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5 users found this review helpful

Chocolate Banana Bread Pudding

Reviewed: Mar. 3, 2006
Here are my modifications.... 1/2 cup sugar, 1 banana very ripe and mashed in w/ the milk and eggs, rather than sliced and 2/3 cup dark chocolate chips. I baked in a 1&1/2 quart dish without the water bath with no problems, and it usually takes longer than one hour. YUM!!
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4 users found this review helpful

Candy Bar Bars

Reviewed: Aug. 31, 2005
Although I liked this dish, and it was very easy to make, I probably won't make it again. I was careful not to overbake and even though I added a few minutes to the bake time the bars felt underdone. They just didn't have the texture I was looking for. Add to that, they were way too sweet. (And I have a HUGE sweet tooth.) Nice try but it isn't for me.
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4 users found this review helpful

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