jenvan Profile - Allrecipes.com (16202386)

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jenvan


jenvan
 
Home Town: Missouri, USA
Living In:
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert
Hobbies: Hiking/Camping, Camping, Biking, Walking, Fishing
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Recipe Reviews 4 reviews
Asian Orange Chicken
LOVED this recipe. Time intensive, but worth the effort. I used fresh oranges and lemons for juice. I also replaced some of the water with pineapple juice and cut the brown sugar to 3/4 cup. Instead of olive oil, I used sesame oil, instead of corn starch, arrowroot powder. I made brown rice and stir fried snow peas, broccoli flowers, grated carrots, and diced red peppers. Rice went on the plate first, followed by the vegies, then the chicken, and last the sauce. Delish!

0 users found this review helpful
Reviewed On: Jan. 21, 2014
Peanut Butter Banana Muffins
These are pretty great. I made a lot of changes, but like the end product. I used gluten free flour and coconut milk, used 3/4 sunflower butter, and flax to replace the eggs to make these muffin allergy free. I also doubled the bananas, added a touch a salt, and skipped the oil but used apple sauce instead. I also upped the brown sugar by a couple of tablespoons and added mini chocolate chips. My (allergic) family is enjoying these and I'm super glad I doubled the batch!

0 users found this review helpful
Reviewed On: Nov. 5, 2013
'Momma Made Em' Chicken and Sausage Gumbo
Oh yum, yum, yum yum! It took quite a while to make, but is very yummy! Here are my changes: First I chopped the sausage and cooked it in a skillet, reserving the grease in a measuring cup. I then cooked the chopped peppers, onions, and celery in the same pan until soft, the placed in a separate bowl. Next I cooked bacon to render the fat and poured the fat into the measuring cup until it reached 1/2. After removing the bacon, I poured back into the skillet the grease and flour and cooked to make roux for 20 minutes. While that was cooking, I cooked 8 chicken thighs in a stock pot with one small can of chicken broth. I removed the thighs when done, then cut them into pieces and put with the sausage and vegie mixture. When the roux was ready, I poured the chicken broth into the roux and stirred, then added the meat and vegie mixture. I added Zateran's creole seasoning to taste. I did not have the okra, so I added one can of red beans and a bit of corn for color. Stir well and serve!

30 users found this review helpful
Reviewed On: Nov. 18, 2010
 
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