HIJIMMY Recipe Reviews (Pg. 3) - Allrecipes.com (18775030)

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HIJIMMY

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Honey Mustard Sauce

Reviewed: Mar. 2, 2009
EZ and tasty. Adjusted recipe for 9 servings and added 1/2 T additional dijon.
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3 users found this review helpful

Campbell's® Slow Cooker Savory Pot Roast

Reviewed: Mar. 2, 2009
I was concerned about dish being too salty from the onion soup mix and/or 'uninteresting' due to cream of mushroom soup (ho-hum): It was neither. This dish is Very Tasty! I omitted potatoes, used regular cream of mushroom soup, and reduced sodium onion soup mix. Cooked 2.5 pounds chuck roast on low for 6.5 hours but it was fall apart tender 5 hours into cooking (in a 4.5 qt cooker). I added big baby carrots 4 hours into cooking, wedge cut onions 5 hours in, then sliced fresh mushrooms 30 minutes before serving. Veggies were perfecty cooked and not mushy. Thickened sauce w/cornstarch on the stove top. About an inch of the roast was exposed above soup mixture--probably because I omitted potatoes. However it didn't matter because I flipped the roast 4 hours into cooking. I did not add any liquid.
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12 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Feb. 25, 2009
If you don't like cinnamon, you will not enjoy this recipe. To us the cinnamon was mild; not overpowering. I thought this would have an Asian flavour, due to the brown sugar and soy sauce, but it doesn't if you don't use the marinade as a sauce. (had about 1/4 cup of marinade remaining after marinating all day) Very tender and Very moist. Baked at 375 degrees for 1.5 hours. Could probably go with 400 for 1 hour.
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2 users found this review helpful

Eileen's Meatloaf

Reviewed: Feb. 11, 2009
Followed recipe exactly except for using reduced sodium soup mix instead of regular. Was too salty so next time I'll use only half a packet. After removing lid of loaf pan, for last 10-15 minutes of cooking, I drained the grease but there was only maybe a teaspoon. Tasty and very moist.
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3 users found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 17, 2009
I had to pound and cut two breasts due to difference in size and thickness. As a result I didn't need to fry a piece as long, and (naturally) needed additional coating ingredients. Standing over a stovetop, tending to a dish, is not a fave pastime of mine(!), but when we're in the mood for fried food---this recipe will be at top of list ;^) The saltines add a very nice texture and I think it helped to cut the 'deep fried taste' of fried food (in general). Dredged in flour, dipped in egg, then potato flakes. Flopped pieces around in bag of crushed saltines, then fried. All coating remained intact. It's very good fried chicken!
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3 users found this review helpful

Creamy Ham and Potatoes

Reviewed: Jan. 17, 2009
I think this is more of a sidedish than a main course. Changes I made was to use only one cup of water, Dijon (due to no stone ground mustard), and no salt. Baked in ovenproof pan w/lid for 45 minutes at 400 degrees then let sit for 10 minutes; The consistency was to our liking: Not too thick and not too thin. It was very tasty and not a 'heavy' dish as I thought it would be. The finely chopped onions add a distinct STRONG and sweet flavour (reminded me of how onions in French onion soup taste) which really 'makes' this dish. The 1.5 cups of chopped ham made it very salty. I didn't top with shredded cheese which may have cut the saltiness (a bit) if I had. This is going to be a great sidedish rotation for us (even w/o the ham *smile*).
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7 users found this review helpful

Amber's Sesame Chicken

Reviewed: Dec. 22, 2008
Tripled the sauce ingredients: Thick and not too/overbearingly sweet. Used 3 'big' chicken breasts to feed two but had enough for four. Used sesame seed oil, otherwise followed original recipe (no pepper flakes). To me it was a 'heavy' dish for a 'stir-fry.' Tasty, quick & simple to make.
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2 users found this review helpful

Displaying results 41-60 (of 108) reviews
 
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