jenn_b Recipe Reviews (Pg. 1) - (14807062)

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Pesto Chicken Penne Casserole

Reviewed: Sep. 2, 2012
I made this for my husband and a friend last night, and it was awesome! Thanks to my toddler, I could not find my dry measuring cups, so I had to estimate some of the amounts-overall, I ended up with less chicken and spinach than what it called for, as I used the chicken I had on hand,I think it was about 4 cups. About how much chicken makes 6 cups? I had to guess on the spinach, taking about 1/3 of the bag..I thought I was pretty close, but my friend said he thought more spinach would be good. I also added extra just seemed to need more as I was mixing. I used the crushed tomatoes as called for, but next time will try petite diced. The tomatoes virtually disappear, and I think the diced will give a bit of body and color. I wish the pesto had retained it's vibrant green color instead of turning sort of gray, does anyone have suggestions on that? DEFINITELY make more of the crust, as that is the best part...the boys picked it all off the top, so I had to make a fresh crust for the leftovers...and we scraped that off the empty pan too! Many reviews said it was better the next day..we didn't notice any difference the second night, but it was excellent both times! I will be making this often, and can even make it without the chicken to make it kosher for synagogue potlucks!
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Easy Marinated Pork Tenderloin

Reviewed: Aug. 18, 2013
I bought a 4.8 lb pork loin (boneless) on markdown and was looking for a recipe. This sounds great. I am unsure how long I should cook it though. We don't have a meat thermometer. I was thinking 2 hours at 325, tented with foil for the majority of the time, uncovered the last half hour or so. Our oven runs hot, so we frequently have to drop the temperature. Any tips or suggestions?
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