JillB Recipe Reviews (Pg. 1) - Allrecipes.com (16396047)

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Slow Cooker Lemon Garlic Chicken II

Reviewed: Aug. 19, 2014
Really moist chicken. We enjoyed the flavor. I did add more water (1 cup), so that I could make a sauce for the pasta I served along side. Wasn't crazy about having to brown the chicken before placing in the slow cooker. I like to just throw everything in & go. I'm wondering if results would be the same if not similar if I just cooked it all up in the saute pan?? I might try it that way next time. Who needs extra dishes to wash anyway?
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Sauteed Scallops

Reviewed: Jul. 25, 2014
Surprisingly good. I added olive oil as others suggested, but kept everything else the same. Will make again for sure! I just loved how quick and simple it was to make.
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Zucchini Caprese

Reviewed: Jul. 15, 2014
Yummy and so easy. I used dried Basil because it was all I had. But can not wait to try it with fresh. Great recipe.
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Pork and Pepper Stir Fry

Reviewed: Jul. 9, 2014
Tried to followed directions, but only had 2 1/2 T of EVOO left and used only that amount instead of the 5. I didn't need to thicken the sauce as others suggested because it did cook down after adding in the veggies. Then at end I completely forgot to put on the almonds and mint even thought I had them both prepared. I'm a dork. But hey, it was really good anyway. I served it over a little bit of brown rice. So easy, yummy and will absolutely be making this one again.
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Jenny's Grilled Chicken Breasts

Reviewed: May 15, 2014
This is hands down THE BEST Grilled Chicken recipe ever! I've made it for friends and family (several times), and everyone drools over it. So simple and delicious.
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Fried Rice I

Reviewed: Apr. 30, 2014
I can only give this 4 stars because I messed up. I don't always use measuring cups and spoons. So when I was cooking I went into the fridge to grab the soy sauce bottle and started pouring it directly into the rice only to realize I smelled bbq. Holy smokes I poured Liquid Hickory Smoke into my fried rice. What was I thinking? Anyway, I had some grilled pork left over from a couple days ago. I chopped that up, added it to the rice, along with the soy sauce too. And guess what? It actually turned out great. I'm sure it was all due to the bacon. LOL. I guess it's like other say... this is a great base recipe and you really can add just about anything to it, even Liquid Smoke.
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Delicious Egg Salad for Sandwiches

Reviewed: Apr. 22, 2014
Other than having to use white onion instead of the green (because that's what I had), this was exactly the flavor I was looking for. It reminded me of my dad's egg salad. He was always the cook in our house, and from what I remember, he used to use white or yellow onion. I can't remember ever having green onion in house growing up. So, I really like the crunch that the onion added, but as others suggested you could also use celery for that crunch your looking for. Bottom line, this is hands down my favorite egg salad sandwich recipe. Thank Wifeyluv! Luv your recipe!
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Jamie's Cranberry Spinach Salad

Reviewed: Apr. 21, 2014
OK, I know your not supposed to put 5 stars if you change the recipe, but I just had to do it for this one. I followed the advice of some reviewers and used toasted pine nuts instead of the almonds, Craisins instead of the cranberries, just 1/4 cup sugar, and added blue cheese crumbles. I served this at our family's Easter brunch. Outstanding! Highly recommend.
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Fabulous Wet Burritos

Reviewed: Apr. 15, 2014
Had to change the recipe based on the ingredients I had on hand. I used ground turkey, fat free refried beans and tomato sauce instead of the tomato soup. All else, remained the same. Oh, and I almost forgot, I used 2 garlic cloves instead of just the one. I still would have rated it 4 stars though because I like my filling more meatier and this was too (for lack of a better word) mushy for me. I really liked the wet sauce and the overall flavor of the burrito was good, even with my few changes. I will try this again, but I plan to leave out the refried beans and maybe just serve them on the side next time.
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Beignets

Reviewed: Mar. 4, 2014
I made this as written, except I did punch down the dough and let it sit another 30-40 minutes before going on to the final step. The pastry is light, slightly crunchy and a wonderful texture, but I did think a little vanilla as others suggested would have given it the flavor I was looking for. Overall a great recipe. In my opinion it just needed a slight bit more sweetness other than the powdered sugar. Also, it makes a ton of dough. I am going to try making the cinnamon rolls tomorrow as another reviewer suggested, or maybe some funnel cakes for later tonight?
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Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 21, 2013
It get's 5 GIANT stars after the changes I made based on other suggestions. Melted butter in olive oil and cooked 2 chicken breasts with just lemon pepper. I then deglazed pan with white wine, and added the 1/2 cup whipping cream, a generous tsp of dried dill, and a good squeeze of lemon. Then just before it was done I added a tsp fresh garlic and the 2 tsp capers and sauteed that for about a minute. I served the chicken over a bed of brown rice and drizzled the sauce all over. This sauce was amazing! I bet it would even be good over salmon. I can't wait to make this again! For company! They would love this one! My new bragging chicken recipe! Thank you Mommy!
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Three Pepper Pasta Salad

Reviewed: Jun. 27, 2013
I have to give this 4 stars because I was unable to follow recipe exactly as written. I used Kalamata olives and feta instead of mozzarella. The dressing is great! My Husband and I really enjoyed it, but my 6 year old... not so much. I don't know how the mozzarella would taste, but since we liked it with the feta I will make this again, my way.
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Lebanese Rubbed Salad

Reviewed: Jun. 26, 2013
This is such a great idea! I've "rubbed" many salads since I found this recipe.
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Alaskan BBQ Salmon

Reviewed: Jun. 26, 2013
Loved it! I made a double batch of the marinade which I added a couple drops of Liquid Smoke into. half was used to marinate the salmon for a little over 2 hours, and other half I boiled in a sauce pan and used some to baste the salmon during the grilling and also serve with it as a dipping sauce. The salmon turned out moist, delicious and I had no problems with sticking. My 5 year old liked it and my husband, who only likes his salmon blackened, said it was good and would like for me to make it again. By the way, the next day I made a simple salad with the left over salmon, romaine, garlic croutons, tomatoes and a little Parmesan, and used the marinade as dressing - so good!
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Low-Fat Cream of Tomato Soup

Reviewed: Apr. 15, 2013
I did make some changes to the recipe based on other reviews. I switched 1 can out for no salt diced tomatoes, and added about half the recommended salt. Also, I used just a dash of the ground cloves instead of the 1/8 tsp. I blended it in the pot with a hand blender because I do like my tomato soups a little chunky, plus it was easy clean up. I only had a can of 2% evaporated milk. Overall, for how quick and simple it was, it turned out pretty good, but I'm not sure if it would have tasted better with the ff evaporated milk?.. I will have to try it that way next time, or maybe with regular ff milk.
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Turkey Brine

Reviewed: Apr. 1, 2013
I didn't have Savory, but it was excellent anyway. I put my 13.75 lbs Turkey in a roaster at 325 degrees before Church Easter Sunday. Two hours later when we returned it was done. Also, I did throw it in a 425 degree oven for 15 minutes just to brown the skin. I'm going to do all my turkeys this way. So easy and delicious.
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Slow-Cooker Pepper Steak

Reviewed: Mar. 29, 2013
I used regular diced tomatoes, not stewed, doubled the bouillon-water-cornstarch, added about a tsp reduced sodium Worcestershire, and added the peppers the last hour of cooking. I served this over brown rice. With these few changes it tasted just like my dad's old recipe - exactly what I was looking for. I'm writing this one down so it never gets lost. Thank you so much MJWAGNER 68
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Shrimp Scampi Bake

Reviewed: Mar. 15, 2013
Wow! Best I've had. No need to ever search for another Scampi recipe again. This is perfect.
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White Chocolate Cake

Reviewed: Mar. 15, 2013
Other reviewers are on spot about the frosting. This is not one of those recipes you can make and have the same day. You really do need to make the frosting a day or two before the cake. It's a process, but worth it. I bet that frosting would even taste good on carrot cake.
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Baked Chicken and Zucchini

Reviewed: Jan. 22, 2013
FANTASTIC, after changes. I took the advice of others and left the zucchini raw. First, I coated the zucchini very lightly with olive oil, garlic salt & italian seasoning, placed them in the baking dish, followed by the tomatoes sprinkled with sea salt, grilled red onion, then the shredded mozzarella. I follow the chicken recipe and placed that on top of the cheese. I baked it at 400 for 25 minutes. Perfect! The zucchini was still slightly crispy, the chicken was moist. I served it with garlic toast for a lighter meal. So good. I can't wait to make this one again.
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