Jenny13 Recipe Reviews (Pg. 1) - Allrecipes.com (15328935)

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Fragrant Chicken Curry

Reviewed: Apr. 30, 2013
I did not follow the recipe exactly- after reading other reviews, it seemed like the curry would turn out soupy rather than saucy, so I made several small changes that resulted in a really lovely curry. First off, I omitted the cayenne pepper (not a fan), and increased the curry to about 3 tablespoons. I didn't have cooked chicken, so I just cubed several boneless, skinless chicken breasts, and planned for a longer cooking time. To reduce the liquid, I added the tomatoes with their liquid, and the coconut milk but skipped the chicken broths instead adding some chicken bouillon for extra flavor. By simmering for about 45 minutes, the chicken was tender, the sauce reduced nicely, and the curry was hit with my picky eaters. My kids even requested leftovers for lunch, and asked to have this added to our regular meal rotation. Pretty fantastic with jasmine rice and fresh baked naan!
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Apr. 18, 2013
How simple! I can't do gluten, and was looking for a way to get a good chocolate fix. This is it- with such simple ingredients, this cake doesn't feel as unhealthy as many out there. It pairs beautifully with vanilla ice cream and raspberry sauce, or with fresh fruit.
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Easy Banana Muffins

Reviewed: Apr. 18, 2013
I've only made one batch, and followed the ingredients exactly. Simply awesome muffins- so moist and tender! My kids have been taking them in their school lunches, which means this is a definite keeper recipe!
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Blueberry Oat Muffins

Reviewed: Apr. 18, 2013
These are amazing. I made a few healthy tweaks by using half whole wheat flour, old fashioned oats and coconut oil- completely amazing. Tender, toothsome, and delicious. I'll make them over and over again!
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Venison Meatloaf

Reviewed: Jan. 6, 2013
My husband and boys are crazy about this, and it has become a regular on our dinner table. I follow the recipe closely when it comes to the spicing, but usually bulk up the nutrition by adding some grated zucchini in, which also adds moisture. This is a winner, and definitely a keeper recipe. My family says it almost doesn't taste like venison, and has very little gaminess.
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Ultimate Breakfast Casserole

Reviewed: Nov. 6, 2012
This casserole was ok, but not as good as I had hoped since I didn't read the reviews first to take adjusting the recipe into consideration. It turned out a bit soupy, and the onions were too crunchy- I should have sautéed them first. I did add a few extra eggs, but it seems like it would need even more to firm up the texture. However, my husband took seconds, which says something about the flavor.
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Kim's Garlic Breadsticks

Reviewed: Sep. 20, 2012
We really liked these, and the kids asked if I had gotten Olive Garden's recipe. They all want breadsticks in their lunches tomorrow. I did double the amount of garlic and butter for brushing over the breadsticks. They just needed an extra punch of flavor. I will be making these again.
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Southwest Chicken Casserole

Reviewed: Aug. 14, 2012
Pretty good casserole, and so easy to whip up. We topped it with sour cream. I think adding some taco seasoning would perk the flavor up a little bit.
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Peanut Rice

Reviewed: Aug. 14, 2012
Would give this a 5 after a few changes. I quadrupled this recipe for a large group meal, and decided to add a few things in addition to the basic recipe: a little chicken bouillion, dried minced onion and some finely chopped carrot. The rest of the recipe I followed exactly. It earned rave reviews from our staff. The next day, I added some pre-cooked chicken and another handful of peanuts, heated it up, and it was awesome. I also ate some cold for lunchl This is a wonderful basic recipe, good hot or cold, and it lends itself well to being creative with it. It will be a new favorite in our house!
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Mom's Zucchini Bread

Reviewed: Jul. 25, 2012
I'm in love. This is the first zucchini bread I've ever made and it is delicious. I followed a couple of the tips from other reviewers, with excellent success- altered sugar to 1 c. brown sugar, and one cup white sugar, used half whole wheat flour, put in some extra zucchini. I think the only thing I need to do differently is grate the zucchini finer- I can still see green bits, and I'm hoping they won't turn my kids off. Absolutely wonderful bread. I've already eaten three pieces and I'm thinking about going back for more..
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Best Steak Marinade in Existence

Reviewed: Jul. 18, 2012
After finding this recipe a few years ago,it became ou only steak marinade. Everyone loves it, and it packs a wallop of flavor.
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Simple Whole Wheat Bread

Reviewed: Jul. 18, 2012
Awesome! I made mine into two big loaves for sandwiches, and the loaves are gorgeous. The taste is excellent and the texture is perfect. This will be our new daily bread!
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Elk Chili

Reviewed: Jul. 9, 2012
I don't really like wild game, but this chili is amazing, and you really can't taste the difference between elk and beef at all. I made it for a really big group of guys, and they asked for the leftovers for lunch the next day. Very easy recipe to make and very tasty. It's a keeper recipe for sure
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Easy, Eggless Strawberry Ice Cream

Reviewed: Jul. 9, 2012
Super easy, and very yummy. My 11 year old son made a double recipe all by himself, and it was awesome! No changes recommended other than skipping the food coloring since it is not necessary.
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Irish Chicken and Dumplings

Reviewed: Jul. 9, 2012
Deliciousness! I made this for a big group doing construction on a mountain cabin, and it earned rave reviews. The only thing to change is to cut the dumpling part of the recipe back- there was WAY too much dumpling. I will definitely be making this again.
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Beef Stew VI

Reviewed: May 29, 2012
I have been making this stew regularly for over a year now, and it is my favorite stew recipe. I have made a few changes, which really beef up the flavor. Replace half the water with red wine, try adding a tablespoon or so of herbs de Provence, and plan to use more cornstarch roux if you want a thicker gravy. I add the celery and onions to simmer with the meat, lending a more flavorful gravy. Most of the time I simmer the meat for a couple of hours, which makes it so tender it just about melts in your mouth. As with any recipe, taste and correct the seasoning. The recipe doesn't call for salt, but I always add some. The original recipe is good, and with the changes I've played with, it is awesome. My kids fight over left overs for their school lunches. This recipe also works well with wild game meat like elk. Yum!
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Creamy Vanilla Ice Cream

Reviewed: May 28, 2012
Really wonderful ice cream and well worth the required slow cooking time for the custard. We've made this several times now, and are really happy with the rich flavor. It's quite good on it's own without any embellishments. I make it as is, no changes, and it's perfect.
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Southwestern Green Chile with Pork Stew

Reviewed: Mar. 1, 2012
Great stew! I followed the recipe exactly, and really like the results. Next time I make it I will do some adjusting- 2 good size potatoes would probably be enough, reduce the water and I would cut the pork into relatively small pieces. Oh, and the picture provided with the recipe doesn't look anything like mine did. However, this is really tasty, and very close to a green chili and pork stew I had at a Navajo Nation restaurant, so it gets two thumbs up! Try it with cornbread and honey butter.
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Almond Bars

Reviewed: Feb. 3, 2012
Yummy! This is a keeper recipe, and was a hit with the group of guys I made them for.
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Bulk Venison Breakfast Sausage

Reviewed: Jan. 22, 2012
I gave this three stars because while really good sausage, we really added a lot of spices before we were happy with it. I probably doubled the sage, added a few extra teaspoons of pepper and red pepper flakes, added about 2 tablespoons of fennel and an extra 1/4 cup of brown sugar. We fried up three rounds of patties until we were satisfied, and in the end it was delicious. I don't like venison, and I'll be eating this sausage! The recipe is a great base- just follow the recipe and fry some up to taste test before you freeze it!
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