JEAN R Recipe Reviews (Pg. 1) - (1640935)

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Dill Dip

Reviewed: Dec. 25, 2013
Thank you for a good but simple recipe that uses what I have on hand. I followed some suggestions by decreasing the mayo, increasing the sour cream, and using just a sprinkle of sugar. Also used purple onion since that was what I had. Hubby raved about it and wanted to know where I found such a great recipe! This is definitely a keeper.
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Fresh Tomato Basil Sauce

Reviewed: Aug. 13, 2013
This has been a wonderful way to preserve the bumper crop of tomatoes hubby produced this year. To make it simple (and to use the whole tomato) I just wash, stem, half, and then purée in the blender for a few seconds. Then I let it simmer on the stove along with the onion and garlic until it cooks down. That can take 2-4 hours. Like others have said, add the basil at the end. We freeze in quart zip lock bags for use all winter. Hubby likes it measured -- two cups to a bag. Thanks so much for a great recipe!
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Real Fig Preserves

Reviewed: Aug. 5, 2011
Oh, my, gosh! These are fabulous! The spices are perfect. Delanna is right. Fig preserves are better when they are not bland! I (almost) doubled the recipe. Did not have extra lemon juice so just used my last lemon and sliced thin. Also used ground ginger since that is what I had. Can't wait to make another batch while my fig tree is producing. Off to the store to buy more jars!
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18 users found this review helpful

Slow Cooker Baked Beans

Reviewed: Sep. 19, 2010
These were Great! I used 16 oz of beans (mostly navy but some pintos since that is what I had) and left out the ham hocks. Didn't have real maple syrup so I used Hungry Jack pancake syrup. Also forgot the mustard. Nevertheless, they were wonderful. I didn't need to add any extra water--but I boiled and soaked them for about 8 hours before putting them in the crock pot. Thanks for a delicious recipe.
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2 users found this review helpful

Marinated Chicken Wings

Reviewed: Jan. 1, 2010
I used this recipe with chicken legs for a teen party. Doubled the recipe, used 36 legs, and cooked it in my (very full) crockpot. It was fabulous. The kids swarmed over them & they were gone in no time.
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6 users found this review helpful

Summer Vegetarian Chili

Reviewed: Aug. 15, 2009
I loved this soup. It was a wonderful way to use veggies from the garden. I didn't have mushrooms, so I substituted eggplant. Not a big cilantro fan so I ommited it. Also used extra tomatoes. Still turned out great. Even hubby (who is known to say "where's the meat?") liked it.
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Spinach Lentil Soup

Reviewed: Jan. 14, 2007
I absolutely loved this soup. Thick, interesting flavor, used lentils, and didn't take too long to cook. On the other hand my hubby hated it. He kept saying that it had some spice he didn't like (and I know he likes all the ingredients). Strange. I made a few changes. Chopped the carrots--it was easier. Discovered I only had a cup of lentils so I substituted a quarter cup of pearled barley. Also didn't put in quite the whole package of spinach. May I repeat--I loved it. Will make again when Hubby isn't home.
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7 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Oct. 30, 2006
This is really good. Much better than other lentil soups I have tried. Made it last night because I needed to fix something with what I had on hand. Found a couple small pieces of leftover ham in the freezer and some lentils and used my dutch oven. Started with a pot of water on the stove(like I usually would for soup) and used 4 chicken bouillion cubes instead of the broth. Didn't have any tomato sauce so I added a bit of salsa. An hour later, oh boy, good soup!
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Italian Sausage Soup

Reviewed: Jan. 21, 2006
I have made this soup many times since I found this recipe about a year ago. It is wonderful. I find myself stocking up on the ingredients when I'm grocery shopping. Oh course, I change things a bit. Don't keep canned bullion so I use beef bullion cubes instead. Also cut the carrots down to one carrot to lower the carb count. I also use half yellow squash and half zucchini for added color. Have discovered that it works just as well with frozen squash. It doesn't matter if the sausage is hot or mild--whatever is available. I don't bother with salt & pepper, however. It is plenty spicy. Thanks for a great meal!
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5 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Jan. 15, 2004
This was really great. Quick & easy too. I only had a few minutes before out of town family arrived for lunch. I used boneless chicken strips and browned them in the pot before adding the cans. Then I substituted a can of cream of chicken soup for one of the cans of broth. Also used the mild tomatoes with green chilies. It was spicer than I expected. No need to add any seasoning. Everyone ate it--even my VERY picky father-in-law.
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Blueberry Brie

Reviewed: Oct. 16, 2002
sorry, but this didn't suit our taste. I had about 25 people over & served it along with several other (great) recipes. No one cared for it. As a matter of fact, I threw the whole thing away. Next time I'll listen to my husband. He predicted that it wouldn't go over. Maybe it is because we're southerners....
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11 users found this review helpful

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