JennyR Recipe Reviews (Pg. 1) - Allrecipes.com (18689703)

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JennyR

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Spaghetti Pizza Lasagna

Reviewed: Dec. 27, 2007
I SO wanted to like this recipe. I love spaghetti, pizza, and lasagna. At the store, while I was buying the ingredients, I could barely contain my children. It's not hard to make at all -- although like all lasagnas, getting it all in the pan is a bit of a challenge -- and we all eagerly awaited the finished product. My husband and kids thought it was "fine"(hence four, instead of three, stars), but for me, it just seemed like there was a whole lot of really dry, tasteless spaghetti at the bottom. The ingredients didn't meld like they do in lasagna. Since the family wants me to make it again (I think they like saying the name as much as anything), I'm going to make the following adjustments -- only eight ounces of spaghetti and only four ounces of pepperoni; increase eggs to three; start my layers the way I start regular lasagna, by covering the bottom of the dish with sauce. Also, I'll decrease cooking time slightly, since I thought the cheese on top seemed a bit burnt.
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Jo's Rosemary Bread

Reviewed: Dec. 27, 2007
I've made it several times and it always turns out perfectly. Like many reviewers, I make the dough in my bread machine and then finish in the oven (Use a baking stone for an even nicer crust). My only suggestion -- if you want to serve this with a meal, make two batches! While the smell from the first loaf is causing family, neighbors and random passersby to congregate in your kitchen, the second loaf will be rising. Otherwise, you'll have none left to serve at dinner time.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 27, 2007
I chose this recipe because it didn't contain the ubiquitous bread crumbs. I was delighted to find that it made by far the best stuffed mushrooms I've ever had, at home or in a restaurant! I substituted minced fresh onion for the onion powder and sauteed it, with the mushroom stems and garlic, in butter. When it cooled, I dumped it into a gallon ziploc bag with the other ingredients, kneaded them together, cut one corner off the bag and piped it into the mushroom caps. Popped it in the oven and presto - I am a kitchen goddess! They were so good, I felt like I needed to pretend the recipe was more difficult; my family is going to expect triumphs like this every night.
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Skillet Pork Chops with Potatoes and Onion

Reviewed: Dec. 22, 2007
This dish was absolutely fantastic -- like making pork roast (a family favorite) in a skillet. The chops turned out so tender and flavorful, and the onions cooked down into a yummy, caramelized sauce. Like many reviewers, I precooked the potatoes slightly (whole in the microwave for 2 minutes) and sauteed the onions in the fat remaining after browning the chops. I left the onions on the bottom, replaced the meat, then layered the potatoes on top. I also left out the extra salt -- the boullion was salty enough. For our family of four hearty eaters, I used six potatoes and four chops and every speck of it was gone!
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