J. Whitcomb Recipe Reviews (Pg. 1) - Allrecipes.com (18614492)

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J. Whitcomb

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Maple Dill Carrots

Reviewed: Nov. 26, 2014
Next time I will try just one tablespoon each of butter and brown sugar. It was way too much. Otherwise I thought they were tasty
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Sauteed Carrots and Leeks

Reviewed: Oct. 29, 2014
When I was done cooking, both my husband and I thought this looked more like something to mix into another recipe than a side dish. However, it tasted amazing, and went very well with some chicken cordon bleu and pasta! The only changes I made were to use beef broth (I thought we were having steak), 1 clove of garlic, and Herbs de Provence (didn't have thyme)
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Pluots and Pork

Reviewed: Oct. 28, 2014
My husband and I loved this recipe. THe only reason it doesn't get 5 stars is because it took a bit longer than 30 minutes - the pluots didn't want to cook down into a "thick sauce" - I ended up "helping" by mashing the fruit up with a wooden spoon after about 15 minutes
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Black Bean and Corn Quesadillas

Reviewed: Aug. 8, 2014
I added a diced Hass avocado and a little garlic to the recipe. My husband doesn't care for Mexican food, but he loved this! To reduce the amount of butter used, I just took a stick and rubbed the pan when I needed. Also, any leftovers are great as a burrito, or scrambled in with some eggs for breakfast!
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Wine Fondue

Reviewed: Apr. 20, 2014
This was absolutely delicious! We had chicken, shrimp, scallops, carrots and mushrooms (we also tried broccoli, but it did not mix well at ALL). The carrots and chicken seemed to best absorb the flavor. If you don't have a fondue pot, just use a crock pot at the highest setting - we did it, and it worked just fine. I followed the advice of other reviewers and doubled the amount of wine and spices (except the salt - I only used a single portion of salt and garlic salt, and then plain celery seed (3/4 of the amount of celery salt called for) and a crushed garlic clove).
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Glazed Carrots and Brussels Sprouts

Reviewed: May 12, 2013
The carrots were good, but the brussel sprouts were just ok. I'd make this again with just the carrots
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Saffron Mash Potatoes

Reviewed: Mar. 31, 2013
Used purple potatoes instead of Yukon, and it was quite yummy! However, I did have to add a little more milk while mashing the potatoes, since they were still a little too thick for the food processor to handle
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Barley, Lentil and Mushroom Soup

Reviewed: Aug. 19, 2011
Not bad - but I agree that the recipe needs much more broth to be a soup rather than a stew. And it was a LOT of stew - I could probably feed a few families with what I ended up with!
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Berries and Cream

Reviewed: Jan. 27, 2011
It tastes very good, but the texture was more of a dressing than a cream
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Eggplant Casserole

Reviewed: Jan. 27, 2011
I used a red pepper (rather than green) and added a little fresh spinach, with good results. Neither my husband nor I are eggplant fans, but this is a very good recipe! Nest time I may saute the eggplant with the meat mixture rather than boiling it, as it did seem to hold a bit more water than I expected
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Broccoli Rabe with Portobello Mushroom

Reviewed: Jan. 27, 2011
1/2 cup of oil seemed like a lot to me, so I just used enough to coat the bottom of the pan, sauteed the onion/garlic, then added a little more before adding the mushroom and thyme. Serve with brown rice, it was delicious!
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Stuffed Duckling

Reviewed: Mar. 10, 2009
This was really good. I didn't have any sage or parsley, but I added a 1/4 tsp each of cumin, thyme, cilantro, ground allspice, and a dash of powdered ginger. I also used craisins instead of raisins, 2 cloves of garlic, cut the onion to a 1/4 c (my husband and I don't care for them as much) and the salt to a 1/4 tsp, and diluted the chicken broth to reduce the sodium content. I poured the extra broth over the duck about 1/2way through the cooking process.
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