JENCONGER Recipe Reviews (Pg. 1) - Allrecipes.com (1533259)

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Raspberry Oat Bars

Reviewed: Jan. 3, 2014
I took some other reviewers' suggestions and cut the sugar in half. I also subbed 1/2 cup peanut butter for some of the butter because I was in the mood for something peanut-buttery. Also kept the preserves 1/2 inch from the edge of the pan as suggested. They turned out great. The top was a bit crumbly but still held together nicely. This is a good recipe to play with using different types of preserves and adding nuts, whatever. You can make it your own.
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Butter Bean Burgers

Reviewed: Jan. 3, 2014
This one is a keeper. I took some suggestions from other reviewers like using bread crumbs instead of crackers and coating them with breadcrumbs and letting them sit in the fridge for a few hours. Because of some digestion issues I have I omitted the jalapeno pepper and browned the onions before adding them. Just for fun I added a few dashes of liquid smoke. I have to stay away from fried foods so I put them in an iron skillet coated with nonstick spray in a 400 gas oven for ten minutes on each side. They turned out wonderful, with a slightly crunchy coating on the outside while moist and tender on the inside.
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Pea Salad II

Reviewed: Apr. 12, 2013
Yum-my! Had to make a few adjustments, though. No onions, because I can't eat them, used Rice Vinegar because I didn't have white wine vinegar, and used canned peas because that's what I was trying to use up. I used mayo because I don't like Ranch dressing and also doubled the dressing after reading other reviews. This is a complete meal: protein, starch, vegetables. It's filling but light: a definite keeper!
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Cheesy Baked Grits

Reviewed: Apr. 6, 2013
This is a fantastic recipe. I made a couple of tweaks because I didn't have white pepper. I reduced the salt to 1/2 tsp. and added 1 tsp. Worcestershire sauce. I also added half the parmesan cheese to the mixture and used the other half to sprinkle on top. I also deleted that final 1/3 cup butter because the 1/2 cup I already had in there seemed like enough. It came out great.
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Chicken Breasts Pierre

Reviewed: Mar. 30, 2013
I'd been looking for something barbecue-y for chicken. I was feeling lazy so browned the breasts in olive oil with no flour and used garlic powder in place of clove. Added white wine instead of water because everything tastes better in wine, in my opinion. At the suggestion of others used diced tomatoes instead of stewed and halved the chili powder. This is a nice combination of spices and no one spice overshadows the others.
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Crispy Corn

Reviewed: Feb. 24, 2013
This sounded so interesting but I was terribly disappointed. Too much salt, little flavor, and slimy texture. I did like the rice cereal topping idea and may try it with other recipes.
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Cinnamon Corn

Reviewed: Feb. 9, 2013
This is a keeper for me. I took the advice of previous reviewers and cut the sugar in half. That was a good move. 1/2 cup would have been too much. Since others talked about it not setting up well, I simply whisked an egg in after the evaporated milk and it set up fine in the one-hour baking time. I put most of the 1/4 cup cinnamon sugar mixture on the top because I was being conservative but next time will use all of it.
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Brown Rice and Chicken Casserole

Reviewed: Jul. 17, 2011
Excellent just as written. This one's a keeper.
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Springerle V

Reviewed: Dec. 4, 2003
Tastes very good but the dough is too crumbly to work with as written. I decreased the flour to 4 cups and it was still crumbly but more workable than with 4 1/4.
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