Janet Recipe Reviews (Pg. 1) - Allrecipes.com (16961417)

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Janet

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Wild Rocket (Arugula) and Parmesan Salad

Reviewed: Jan. 14, 2014
Served with marinated flank steak, and mixed together was very tasty. Only rated it a 4 because pepper flakes made dressing way too hot. Will omit next time (although hubby like how hot it was.) Didn't have cilantro on hand, so it was just arugula, but very tasty. Dressing was nice and light otherwise.
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Foolproof Rib Roast

Reviewed: Dec. 26, 2013
Made this for Christmas dinner last night and it was absolute perfection. Tender and juicy. Followed recipe exactly. It does not need gravy or au jus. Served with roasted potatoes, squash/apple/cranberry medley, green beans and cherry tomatoes (another allrecipes winner), tortellini (we are italian), rolls, and my husband's famous 'Aunt Jennie's green jello recipe.'
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Tangy Grilled Pork Tenderloin

Reviewed: Sep. 30, 2013
Made this tonight and it was fantastic! Heated grill to high, cooked 5 minutes, turned over for 5 more minutes. Turned grill to medium low then put tenderloins on upper rack to finish cooking with indirect heat, again 5 minutes each side for a total of 20. They came out succulent and perfect. So good. Used honey mustard instead of dijon, and still came out great. Served with sweet potato fries, asparagus and the 'simple arugula salad' recipe from this site. Delish, delish. Company worthy.
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White Bean Chicken Chili

Reviewed: Jul. 20, 2013
Here is the easiest way to make this chili - Put desired number of chicken breasts (I use about 3) in slow cooker with enough chicken broth to keep it moist. When it's about 1/2 - 3/4 cooked, discard broth and shred or cube chicken. Add: 1 can diced tomatoes, 1 can white chili beans, 1 jar salsa verde, throw in as much frozen corn as you like, and you're done. The salsa verde takes care of all the seasoning, tomatillos and green chilis. Just be careful to buy mild or medium salsa verde. Too hot and your tongue will be on fire. I also put in a corn starch/water rue to thicken the base.
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Broiled Tilapia Parmesan

Reviewed: Aug. 10, 2012
Cooking directions are perfect. This was so delicious. My three boys; 12, 14 and 16 loved it, and my husband too. Served with white rice and succotash (lima beans, corn and cherry tomatoes.) The tomatoes added a nice burst of flavor to the more mellow flavor of the fish. Next time I will add a bit more of the spices to the Parmesan mixture.
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