JRocandJordysMom Profile - Allrecipes.com (14620150)

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Home Town: Cherry Hill, New Jersey, USA
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Member Since: Jul. 2012
Cooking Level: Intermediate
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Recipe Reviews 11 reviews
Chicken Pot Pie IX
My family loved it! I read the reviews and followed some of the recommended changes. I cooked the chicken and veggies in chicken stock instead of water. I used Pillsbury ready made pie crusts and baked the bottom crust for 7 minutes. (Next time, I will bake if for 5 minutes). For the gravy, I eliminated the celery seed and added 1/4 tsp marjoram and 1/4 tsp sage. I used the amounts of salt and pepper called for in the recipe. Next time I will increase the salt to 3/4 tsp. I baked at 375 for 20 minutes until the crust was golden brown and the filling was bubbly. It was soooo good!

1 user found this review helpful
Reviewed On: Feb. 16, 2014
Just Like Wendy's(R) Chili
I love Wendy's Chili so I was anxious to try to this recipe! For years I have made the Chili Con Carne recipe in the Better Homes & Gardens Cookbook. While that chili is good, it is not Wendy's Chili :( I halved this recipe, however as another reviewer said, that leaves you with half used cans. I solved that problem by rounding the ingredients. I eliminated the oil, I used 1 pound of 93/7 ground beef. It produced very little fat so no need to drain it. I used 1) 14 oz can stewed tomatoes, 1) 10 oz can RoTel diced tomatoes with green chiles, 1) 8 oz can tomato sauce, 1/2 cup water, and 1) 1.25 package of McCormick's. I used the entire 14 oz cans of kidney and pinto beans, 1 tsp salt, 1/4 tsp pepper and 1 1/2 tsp white vinegar. This smelled and tasted like Wendy"s! It had more of a bite to it. I think that was due to the stewed tomato / RoTel ratio. I think the secret to this recipe is the McCormick's. It takes the guess work out of the spice measurements. This is my new chili recipe! I loved it!

2 users found this review helpful
Reviewed On: Feb. 16, 2014
Cherry Crunch
This was very good. I added 2 Tbs. of butter to the 1/2 cup called for in the recipe. I also added 1/2 tsp. almond extract to the cherries. The bottom crust was too soft to be cut into bars. I am refrigerating overnight in hopes of firming them up. Next time, I will bake the bottom crust for 10 minutes before topping with the cherries and topping. I will definitely make these again. I may try the unsweetened canned cherries as these were a little too sweet with the regular canned cherries.

1 user found this review helpful
Reviewed On: Feb. 9, 2014

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