Jessica Arena Recipe Reviews (Pg. 1) - Allrecipes.com (18274506)

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Jessica Arena

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Artichoke and Black Olive Baked Chicken

Reviewed: May 11, 2006
This chicken was great, very flavorful. I thickened the sauce a bit with flour, and made sure to place the artichokes and olives ON the chicken, not AROUND the chicken as stated in the recipe. This helped the flavor really sink in. I didn't have tarragon, so I used a mix of Herbes de Provence along with basil, oregano, and a bit of garlic salt. It was very flavorful!
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Avocado Soup with Chicken and Lime

Reviewed: May 10, 2006
This soup was pretty good, though be sure to serve it with something hearty, as it's not very filling. From the title, we thought it would be an avocado based soup, but it isn't. It was served because our 2 dinner guests gave us a list of 8 or 9 food restrictions, and this was the recipe that was left. It was actually pretty good.
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Photo by Jessica Arena

Oven Fried Chicken IV

Reviewed: May 10, 2006
Simple & yummy! Thanks!
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Shrimp Spread II

Reviewed: May 10, 2006
This was the definition of perfection! I was trying to find a version of my grandfather's classic shrimp dip without bothering him for the recipe. This seemed close, so I tried it. It wasn't anything like his, in fact it was much better. I'm keeping mine!
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Banana Banana Bread

Reviewed: May 10, 2006
What did I do wrong? Mine came out like a brick and didn't rise at all. The consistency was so awful I couldn't eat it, though I sensed that the flavor would have been good. Perhaps I did something wrong by baking it in a sillicone loaf pan??
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Photo by Jessica Arena

Four Cheese Macaroni

Reviewed: May 8, 2006
This macaroni & cheese recipe is awesome! I really loved it... my boyfriend thought it could use a kick, but he's dulled his tongue with too many peppers, so he's a little biased. It was just the right mix of creamy, without being like a box of Velveeta. The only change I made was to add some sausage (the grown-up version of mac & cheese with hotdogs). Thanks for the recipe!
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Photo by Jessica Arena

Ham with Pineapple

Reviewed: May 7, 2006
This was wonderful - made for a perfect Easter ham, my first time making Easter dinner. Thanks for the great recipe!
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Photo by Jessica Arena

Mom's Rum Cake

Reviewed: May 7, 2006
This rum cake came out just wonderfully. It was my first rum cake, made while hosting my first holiday, so I was more than a little nervous. I attempted the glaze 3 times, and each time I ruined it. It must either be a very fine art, or I'm a clutz, though my boyfriend couldn't do it either. We were so worried about the warning that it might make the cake mushy if not done right, so we abandoned the glaze and simply topped the cake with powdered sugar, and it was so rich and perfect I can't imagine it being any better! We used a bundt pan instead of a tub pan, and it was a big hit!
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Red-Skinned Garlic Mashed Potatoes

Reviewed: May 7, 2006
I consider myself a connoisseur of mashed potatoes, and must say that these are among the very best. Full of flavor and perfect texture. Just make sure you don't put in too much of the cooking liquid, or they can get a little runny. Even then, I inhalled them!
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Cream Cheese Penguins

Reviewed: May 7, 2006
These are the definition of fabulous. Once you get the hang of it, the penguins are fun to put together. A big hit at Christmas. When I ran out, everyone complained, and when I offered to give them the recipe, my uncle grumbled "I don't want the darn recipe, I want more penguins."
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Ham and Fresh Basil Pinwheels

Reviewed: May 7, 2006
These are alright, but a bit bland - nothing embarrassing but nothing too impressing. I'd suggest using herbed cream cheese, or adding some herbs on your own to spice it up.
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Photo by Jessica Arena

Quick Clam Chowder

Reviewed: May 7, 2006
This is the GREATEST clam chowder ever! It is so easy, and no one will ever guess how little work you put into it. Make sure the celery is well cooked and soft, so it isn't crunch in the chowder. Oddly enough, I love clam chowder but hate clams, so I omitted the can of minced clams (though they were still in the canned chowder) and added a double amount of smoked salmon, which was just perfect. I also added a tbs of finely chopped rosemary. It was fabulous, and so filling that the large pot lasted for several meals.
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Best Ever Chocolate Chip Cookies I

Reviewed: May 7, 2006
These were very good, although they are a bit cake-like. Make sure you read how much the recipe makes; I ended up with nearly 90 cookies... not that I'd complain about too many cookies.
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Easy Breezy Casserole

Reviewed: May 7, 2006
The first time I made this recipe, it was good, but bland. The second time I decided to spice it up with some vegetables, and ruined it! Stick with the recipe for something simple and good.
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Lazygirl's Ground Turkey Stroganoff

Reviewed: May 7, 2006
I found this recipe a little lackluster. I'm a big stroganoff fan (though usually hamburger) but the sauce just had such an odd flavor, I really couldn't eat much of it. Could be operator error :-)
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Chicken and Dumplings III

Reviewed: May 7, 2006
What did I do wrong? All of my dumplings disappeared! The rest tasted great though.
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Dilly Chicken

Reviewed: May 7, 2006
This recipe is FABULOUS! The only change I made was to triple (at least) the dill, which gave a fantastic flavor. I've made this recipe several times, and I did find that (at least for me) the comment at the end "The longer you can cook it, the better it will taste," did not work - the second time I left it in the oven about 10 minutes longer than it calls for, and it turned out bland, burnt, and dry. I'd follow the directions to a T, and you'll get a great, easy chicken and some gravy for mashed potatoes too!
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Photo by Jessica Arena

Chicken Cordon Bleu I

Reviewed: May 7, 2006
This was a great recipe - straightforward and easy to follow. My only problem was getting enough breadcrumbs on the chicken without getting them all over the pan. Everything tasted great and was a big hit!
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Blissful Rosemary Chicken

Reviewed: May 6, 2006
This was my first attempt at slightly "fancier" cooking. I'm a complete novice, and I could not have been more pleased with how great this recipe turned out. As a bit of a beginner, there's nothing more disheartening than working hard and it somehow not coming together - but this was clear enough for even me to follow, and it came out beautifully, with lots of compliments. Update: I've made this dish several times now, and have found that instead of bothering with sharpening the rosemary and spearing it, it tastes better to just wrap the rosemary sprig in with the prosciutto and cheese. It slides right out of the chicken with a little pull, but leaves MUCH more flavor. Just secure the chicken with toothpicks so it'll hold together when cooking.
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