Jersey_Girl Recipe Reviews (Pg. 1) - Allrecipes.com (18124590)

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Sticky Toffee Pudding Cake

Reviewed: Feb. 11, 2011
Giving it four stars for being absolutely delicious, but my goodness, look at the calories and carbs! I'm going to adapt this into a South Beach-friendly recipe using Splenda white and Splenda brown sugars, almond or coconut flour, and more eggs. That should drop the carbs down considerably and the calorie count. I'd have to ditch the caramel all together, though, unless I made it with Splenda and something other than butter....
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Anniversary Chicken I

Reviewed: Oct. 6, 2010
I did not care for this recipe.
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1 user found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Aug. 16, 2010
I followed the recipe to the letter with one exception: I cut the pork loin into 1" medalions (pork chops) because my pork loin was frozen. After I made everything according to the recipe, I ended up with a saucepot of delicious peaches, and a plateful of grilled, dried out pork. Next time: I will bake the chops in a glass dish with the peaches, etc. Combining it all will ensure juicy chops, and will keep it to one location (had to run up and down stairs between outdoor grill and kitchen).
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Basil Cream Sauce

Reviewed: Jan. 11, 2010
Good and creamy sauce - my only change was to lightly toast the pine nuts first - this gave it a subtle smokey flavor. Tastes great on tri-color pasta with garbanzo beans; baked chicken; toasted garlic bread; etc.
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Southwestern Egg Rolls

Reviewed: Jan. 11, 2010
So glad I read the reviews before making this - I followed the recipe with some changes: I used egg roll wrappers instead of tortillas because I did not want to deep fry these; baking the tortillas would have given these a thicker shell which I didn't want. The egg roll wrappers worked out well and were very easy to use. I cubed and cooked the chicken in garlic and onion and (1) package of fajita seasoning, then diced and added (1) red pepper, (1) jalapeno pepper, (1) green pepper, and (1) hablano pepper - cooked all that together, then added (1) cup instant rice and (1 1/2) cup chicken broth, corn and black beans and fresh parsley. When the rice absorbed the liquid I spooned about two tablespoons mixure onto an egg roll wrapper, then wrapped and placed onto a greased cookie sheet - then I sprayed them with olive oil and baked at 350 degrees for 10 minutes, turned over and lightly sprayed again, and baked another 5 minutes. Served with my own creamy cilantro sauce (1 pkg. lowfat cream cheese, 1/2 cup lowfat sour cream, tsp. each salt, pepper, garlic powder, onion powder, 1/2 cup minced fresh cilantro - mixed and then pureed with an immersion blender until smooth). The egg rolls were a huge hit and the sauce that was left over was eaten up with tortilla chips.
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Creamy Caramel Flan

Reviewed: Jan. 11, 2010
Made two my first time ever two days ago - what a hit! I followed the suggested caramel recipe of: 1 (16oz) box brown sugar, 1 stick butter, 1 cup half and half, pinch of salt, 1 tsp. vanilla, boil 3 minutes then remove from heat - the BEST caramel I have ever tasted - I was licking the sauce pot afterwards! Followed the recipe for the flan, however I used two deep-dish pie plates and split the caramel and the custard between both plates. This made a thin flan, but it is so rich and creamy that it was a perfect after-dinner treat. Easy easy easy..... and everyone who's had it has begged me to make more!
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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Nov. 17, 2008
This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! Awesome cheesecake - but I leave it in the oven for 3 hours (don't even open it!) after it's cooked, then leave on the counter for another two hours, then chill it. And, to avoid a split top, bake the cheesecake inside of a shallow pan with about an inch of water. Keeps the cake moist and it won't crack!
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Artichoke and Black Olive Baked Chicken

Reviewed: Jul. 7, 2008
LOVED THIS ONE! The whole family ate every last bite and had been bugging me to make this again - I substituted boneless, skinless chicken breast and added an extra few tsp's of olive oil, but otherwise kept to this recipe. No one thought it would taste good, but these flavors combined are very good. Always looking for that 'new' chicken dish to liven things up, and this one was a total success!
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