JELLYFISH2000 Recipe Reviews (Pg. 1) - Allrecipes.com (1516008)

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Smokin' Scovilles Turkey Chili

Reviewed: Feb. 18, 2008
Fantastic! I've made this a few times already, once with beef, and I have to say I actually prefer it with turkey. I always halve the recipe but keep the whole can of beans; otherwise I follow the recipe to a T and it comes out perfectly seasoned and spicy every time.
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Harira

Reviewed: Apr. 2, 2007
This just didn't live up to the hype. I used 3/4 cup couscous in place of the vermicelli - big regrets on that, it sucked up all the liquid. Although the b.f. didn't mind the couscous addition, he said it made it "goulash-y." The lamb came out tender and very flavorful, which surprised me because most stew recipes call for searing the meat first, so when this recipe suggests just stirring it in, I was skeptical, but it made for some delicious lamb and even a nice lamb flavor to the broth (which was then usurped by the couscous). Also, the flavor was a little bland, and if I make this again I will double the spices and use chili powder instead of cayenne - that made it have this weird southwestern flavor that seemed out of place. The beaten eggs added at the end got lost and I didn't notice their impact at all. Next time, if there is one, I will definitely skip the whole pasta and egg part.
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4 users found this review helpful

Stuffed Peppers My Way

Reviewed: Jan. 7, 2007
Overall this was delicious and I am looking forward to making this again. Next time, however, I will just cut off the tops of the peppers, seed them, and roast them for half the specified time (when I followed the recipe's instructions I got floppy, flat peppers - which were delicious, but difficult to stuff). I will also way down on the salt, since the feta has a lot of salt on its own, and I will serve it with a little bit of simple tomato sauce to give it some more juiciness. But overall, a simple and delicious recipe. I found that using scallions instead of your typical diced yellow onion added nicer color and a lighter, fresher flavor.
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1 user found this review helpful

Kate's Black-Eyed Pea Salad

Reviewed: Jan. 1, 2007
overall very yummy, and with a nice array of festive colors. my only complaints are that it was a bit too sweet, and swimming in dressing. next time i make this i'll halve the dressing recipe, and further halve the amount of sugar.
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21 users found this review helpful

Sherry Sour Cream Chicken

Reviewed: Oct. 10, 2006
a full hour in the oven dried out my chicken and made the sour cream sauce gummy and separated - if i try this again, i'll use creme fraiche (it handles heat better) and start checking after 1/2 hour
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2 users found this review helpful

Healthy Turkey Loaf

Reviewed: Apr. 24, 2006
surprisingly delicious! my only complaint is that it isn't terribly attractive (kind of olive-loaf-y). i will definitely be making this again, and might try some kind of a tomato-based glaze on the next one to make it a little more attractive.
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1 user found this review helpful

Lemon-Parsley Sole

Reviewed: Apr. 24, 2006
yummy and so easy, the parmesan is a nice salty touch. i saved the parsley to sprinkle on top of the finished project for fear that it would burn or discolor in the oven. also, my fillet was about 1/2" thick and took almost 20 minutes to cook - strangely long for fish, but maybe cooking it on a rack requires longer cooking times? just something to watch out for... plan your sides accordingly!
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3 users found this review helpful

Nana-Nut Bread

Reviewed: Mar. 21, 2005
Should have listened to Ddrew02 - I even went on faith and doubled the recipe, only to get not one but two loaf pans full of unbakeable mush. After removing the first loaf after an hour or so in the oven, I sliced it in half and discovered that the inside was still raw. So I left the other loaf in for another 15 minutes, but that just gave it a burnt crust to go with its raw interior. I triple-checked the recipe and I'm sure I did it right, so a word to the wise - stay away!!
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Nita's Lamb, Green Beans and Tomatoes

Reviewed: Feb. 3, 2004
Really simple and delicious. I was a little confused about whether it was a stew or a soup or just something whose broth you disregard when serving, but however you choose to serve it, it is scrumptious.
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Lentil Soup

Reviewed: Jan. 25, 2004
excellent! used 6 cups of veggie stock instead of 8 cups of water to make it more of a stew, and tossed in some curry and ground cloves to taste. easy, healthy and delicious.
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