Jeanne Recipe Reviews (Pg. 3) - (18640296)

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Balsamic Vinegar and Olive Oil Dressing

Reviewed: Dec. 21, 2007
I reduced the oil by half and even beefed up the balsamic- I think this is a good one to play with to find that magic mojo. Also added a crushed garlic clove and some fresh rosemary. A good all-around dressing for the Mediterranean Diet- I'm sure I'll be tweaking it some to suit different salads and moods in the future.
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10 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Oct. 13, 2006
Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!
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363 users found this review helpful

Southern Fried Chicken

Reviewed: Oct. 3, 2006
This was my first time ever making fried chicken (no kidding! A 39 year old married 13 years!) and it turned out terrific. Simple ingredients made for gentle flavors that shined through. Paired with a simple salad of butter lettuce and grape tomatoes and smashed Yukon gold potatoes sprinkled with sea salt and butter and viola! a fabulously homey indulgence...
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12 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Sep. 27, 2006
Excellent and easy! What more can a person want? I will add a touch more salt next time, just personal taste. I served this bread with homemade beef barley soup- a great meal for a cozy fall evening.
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0 users found this review helpful

Cheesy Potato Salad

Reviewed: Jul. 15, 2006
YUM! I omitted the sugar (as others have) and the recipe doesn't miss it a bit.
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2 users found this review helpful

Saucy Chicken Cordon Bleu

Reviewed: Nov. 8, 2005
LOW CARB VARIATIONS: I cut the flour down to a bare minimum and substituted wheat germ for the bread crumbs... it gives the crunch without the carbs. (I also added some dried parsley in the wheat germ for flavor/color.) I used 1/2 and 1/2 instead of milk which made a big difference in the flavor without the added carbs. I had no swiss cheese, so I used provolone, which was perfect. A radical departure in the sauce to reduce carbs still yielded excellent results: I completely omitted the cream of mushroom soup, but rather sauteed the mushrooms in butter and then wine and poured over the chicken to bake. Delicious!
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5 users found this review helpful

Displaying results 41-46 (of 46) reviews
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