JARRIE Recipe Reviews (Pg. 2) - Allrecipes.com (1433562)

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Margaret's Keftedes (Greek Meatballs)

Reviewed: Sep. 18, 2013
Way too wet. WAY too wet. I had trouble forming the balls by hand -- in fact, I only used 1 egg and stale bread, and it was STILL too soft and runny. I did these in the oven (took 40 minutes for 1.5 inch cookie scoop meatballs at 350 so I would cook them higher temp if I were you). The volume of liquid I had from the onion and whatever else was so wet would probably have gone SO badly for me if I'd tried to drop these in hot oil. Glad I did not. DH liked them a lot, I couldn't even finish one with tzatziki and a pita. Too soft, and too much dried mint for me. I'm sure these are plenty authentic, and like I said my DH (and my 10 month old) liked them a lot -- this just wasn't for me. Thank you for sharing!
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Sep. 18, 2013
I personally prefer versions with some sour cream and I'm not sure I loved the mint in this. I normally don't have any, and use recipes that call for oregano instead. Mint is traditional but since I'm not Greek I really don't feel any shame in saying I don't think I care for it in the sauce, just in the meat that I put this sauce on. It did come out reasonably thick, which is nice. Thanks for sharing!
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Chicken Tortilla Soup

Reviewed: Sep. 16, 2013
We liked it. I added a can of black beans to make it more filling, used more chicken because we needed more meat for our family, used Ro-tel which comes in 10 oz cans so I used two of them...etc. Little changes. I don't see why anyone would not like this if they like the ingredients. You can switch up the ingredients, add some extras, etc. and have a tasty, cost-effective meal on the table in minutes.
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K-Dub's Alfredo Ravioli Bake

Reviewed: Aug. 28, 2013
This was good. I think we'd have liked it better with an Italian blend of cheeses instead of so much mozzarella and possibly some breadcrumbs on top. I used Classico sauce which was fine but store brand ravioli which had very little flavor. I wish they still sold the Barilla dried tortellini in my area! Thanks for sharing your recipe!
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Kielbasa and Cabbage

Reviewed: Aug. 22, 2013
I really liked this a lot. I'm going to make it again next week. It's tasty, economical, and anyway we ate it too fast for a picture so I've got to try again! I did cut my cabbage into ribbons so it would be easier to eat once cooked. It twirls like spaghetti that way (but I didn't do the ribbons all thin like spaghetti.) Thanks for sharing your recipe!
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Photo by JARRIE

Easy Garlic Broiled Chicken

Reviewed: Aug. 18, 2013
This was good. I used BLSL chicken breasts and I baked mine as per the #1 review, but that was just too long and my chicken dried out. 25 minutes is when to start checking it, I think. I also cut some baby potatoes in half and baked them face-down in the melted butter sauce. Very good! The herbed butter is great poured over a green veggie on the side. Thanks for sharing your recipe!
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Photo by JARRIE

Sausage Apple Quiche

Reviewed: Aug. 8, 2013
I liked this a lot. I did use bulk sausage. I split the filling into 2 pie crusts (not necessary) so my apples didn't really have anything to sink into. In the future I will add another diced apple into the filling because I want apples in every bite. Thanks for another keeper quiche recipe!
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Photo by JARRIE

Cocoa Cherry Pork

Reviewed: Aug. 4, 2013
The sauce was unpalatable. It's good, but something is wrong with the ratio of vinegar:preserves in the sauce. I made it as directed and it was inedible, so I added more preserves. This was a big improvement, but in the end I used the sauce to deglaze the skillet (oven-safe so I baked the meat in the same skillet I seared it in) and made gravy out of the juices and preserves, which was very good since the spices from the rub were in the pan, too. It was NOT as pretty as the original sauce, however. This is a make-again recipe for us, but since I will never eat the sauce just as written I can't give it a perfect score right off the bat.
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Italian Sausage, Peppers, and Onions

Reviewed: Aug. 1, 2013
I think I liked this slightly better than the same thing but baked with potatoes in it as well. DH preferred the other. Whatever. It tastes the same either way, I just like the noodles better plus this one is faster since there's no waiting around on potatoes to cook in the oven! Thanks for sharing.
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Photo by JARRIE

Red Lentil Curry

Reviewed: Aug. 1, 2013
This came out very well. Red lentils were not special enough to make me buy them again to make this -- I'll just use regular green (brown) lentils. I tripled the cumin by accident and found that to be a tasty choice. Served with brown rice and naan. Thanks for sharing!
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Lentil Soup

Reviewed: Jun. 30, 2013
We liked this a lot. It's definitely a make-again. In place of the cheese called for, I used a few Parmesan/Romano/Asiago (or whatever I have) rinds from the freezer. It's a fantastic way to use those up. Thanks for sharing!
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Butter Chickpea Curry

Reviewed: Jun. 28, 2013
My husband liked this, but found this too carby as we had this over rice with naan (potatoes, rice, bread). You could serve it without rice or naan, but it won't taste the same. At any rate, I discovered I still hate chickpeas, so I can't really rate it honestly, but am giving it a 4 based on DH's eating all the leftovers voluntarily - even though there was no naan left. Thanks for sharing! (P.S. I used a can of crushed tomatoes - 15 oz, and fat free plain yogurt, non-Greek.)
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jun. 23, 2013
This was good. I had a single 2-pound tenderloin so the salt in the rub wound up being too much. (Less surface area than in 2 singles.) In the future I would modify the salt to match my meat (my mistake) and use peach jam instead of apricot simply because it turns out I still hate apricots in in jam form. Relic of my childhood, I guess. Thanks for sharing! (The sauce was great over grilled broccoli & steamed rice.)
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Jun. 20, 2013
We liked this a lot. I didn't use all the cayenne, personal preference. For some reason some of my chicken came out tough, when the other 3 breasts in the package cooked last night (none of it marinated) were not tough. I have no explanation for this so I'm going to assume it's my error. Thanks for sharing!
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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jun. 11, 2013
We liked this a lot. I didn't measure the cheese or the pesto, just kept adding both until it looked delicious. Thanks for the recipe!
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Grilled Mongolian Pork Chops

Reviewed: Jun. 9, 2013
Hands down the best pork chops we've ever eaten in our lives. We used very thick chops, each chop weighed about a pound. I did make the mustard sauce. It was great on the pork chops, not so great on my rice. These are definitely on the make-again list!
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Alfredo Sauce That Will Kill You

Reviewed: May 17, 2013
It's my recipe, and I still love it. Making some today!
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Uptown Red Beans and Rice

Reviewed: May 9, 2013
Came out great, fried an onion with the sausage. Thanks for sharing!
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Ryan's Reverse Popper Dip

Reviewed: May 6, 2013
This was very good. It wasn't very jalapeno-y for us but that probably has a lot to do with the jalapenos you use. Mine were probably not very hot to start with. Thanks for sharing!
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Horseradish Burgers

Reviewed: May 4, 2013
We liked them, we thought the flavors were all very subtle. Tasty though. Thanks for sharing!
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Displaying results 21-40 (of 985) reviews
 
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