Jen Wiehl Recipe Reviews (Pg. 1) - Allrecipes.com (14688340)

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Jen Wiehl

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Super Squash

Reviewed: Jun. 7, 2014
I must absolutely give this 5 stars. Before we put it in the oven, we tasted it and thought, "Yeah, this is okay." After the oven? Oh, my goodness! We can't stop eating it! I used a combo of yellow and green squash and the ONLY other things I did differently was to use a seasoned stuffing mix (store brand Stove Top - chicken flavor) and I only added one onion (but it was a BIG onion). Served this tonight with a roasted chicken, but I think the casserole was the star!
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Best Butternut Squash Soup Ever

Reviewed: Feb. 9, 2014
Gotta give it five stars. This is my "go to" recipe for Butternut Squash Soup. I do add a bit more cumin because I just love the flavor. Fresh thyme is a must. Cream is unnecessary, but I usually add a drizzle at the end because it just tastes soooo good. The first half a dozen times I made this, I followed what others said to do and I roasted the squash. The last time I made it, I was pressed for time, so I just followed the recipe exactly - and that's what made me realize...no need to take an hour out of your day to roast the squash. I really couldn't figure out the difference.
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Thai Noodle Salad

Reviewed: Jul. 15, 2012
Excellent and easy. Just a bit time consuming with regards to prep, but thankfully my food processor did most of the work. It makes a TON - which is awesome because I'll have lunches for work for the next few days. The package of Udon noodles I had was 10 ounces, but I used them all and still had a nice proportion with the sauce. The instructions said to boil for 13 minutes (rather than 5), so I'd recommend checking the instructions on your package rather than relying on the ones in the recipe. Also, my only additions were chopped cilantro and cooked shrimp. I also only added about half the mint it called for as I was worried it would be too powerful. Hubby said, "This is restaurant quality." That's one of the best compliments I can give this meal. Would like to try with grilled chicken next time.
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Barbeque Chicken

Reviewed: Jun. 28, 2012
The sauce is insanely good. So much so that we've made it three times in the past week. Twice with chicken and I have pork chops cooking in it as we speak. Only changes? I added a little more brown sugar because I felt it was a bit too tangy at first. I also used apple cider vinegar, just because. First two times, I didn't thicken it, but tonight I did. The flavors just all come at you. Mouth watering! And the recipe for baking the chicken couldn't be more perfect. I had best results with bone-in breasts and thighs. My husband can't get enough. When he asks for me to make a recipe again during the first time he's eating it, that pretty much makes me grant 5 stars.
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