JJ6 Recipe Reviews (Pg. 1) - Allrecipes.com (187828970)

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Country-Style Steak

Reviewed: Nov. 6, 2014
I doubled the gravy and put onion and sliced mushrooms under the meat. The gravy was really good and didn't disappear at all while cooking. I wasn't happy with the meat; I thought it bland and overcooked but I'm not a cube steak fan normally, just thought this would be different. Probably won't make again but will keep making gravy this way in mind, It was good and easy. Thanks.
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Rich Mexican Corn

Reviewed: Sep. 14, 2014
Assembled casserole and refrigerated about 3 hours before baking for company. Followed baking instructions and was perfectly cooked. I made exactly per the recipe except chickened out and only used 2 jalapenos and added a 4 oz can of chopped green chiles. Could have used more jalapenos (my fault) and also thought it needed a little salt maybe added to the cream sauce. A really good dish, thanks for the recipe!
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Baked Artichokes

Reviewed: May 24, 2014
Good food here. Just like an appetizer served at a local restaurant. I did halve the lemon juice and may reduce it further next time; My guests raved about this and both liked the lemony taste so it's probably just me. Thanks for a great recipe!
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Cucumbers with Sour Cream

Reviewed: May 24, 2014
Very good; similar to adding sour cream to the cucumbers and vinegar which is my traditional way of fixing cucumber salad. By making the sauce from heavy cream separately it surely is versatile and would be good on a lot of things. Thanks!
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Milk Vinegar Salad Dressing

Reviewed: May 24, 2014
So simple, so good. I added some garlic and Johnny's seasoned salt the second time I made it. Great recipe, thanks!
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Cracker Salad

Reviewed: Feb. 20, 2014
Wow, a tasty, quick to make alternative to Potato and Macaroni salads. I made this exactly as written being careful with the mayonnaise. I chilled it about 90 minutes. The saltines added good flavor and texture. I would say the number of servings mentioned in the recipe are huge and this doesn't overnight well in the fridge. It does seem a recipe that can easily be scaled down in size. I'll be making this often and try adding some celery and as another suggested, some tuna to make a meal out of this. Thanks a bunch!
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Creamy Horseradish Garlic Spread

Reviewed: Feb. 3, 2014
So good! I left out the white pepper (didn't have any) and used 2 cloves garlic through a press then omitted the garlic powder. Makes a perfect quantity for just one or two people. I'm just one so tried it first on celery sticks and potato chips during the Super Bowl and then spreading on a baked salmon filet. A little dab left over this morning was just right for more chips. Thanks!
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Asparagus Salad with Lemon and Feta

Reviewed: Oct. 3, 2013
Just what I was looking for. Made the asparagus and dressing about 4 hours before serving. Added the dressing and cheese to the asparagus just when serving. Have to watch the asparagus to see when it's done right but it kept in the refrigerator staying crisp/ tender and brightly colored. My guests loved the dressing and cheese, I served this with Beer Boiled shrimp and they were dipping their shrimp in the extra dressing on their plates, Thanks!
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Easy Chicken Parmesan

Reviewed: Sep. 11, 2013
Chicken was perfectly cooked; moist and tender with good flavoring from the sauce. I used boneless thighs instead of breasts and used a modified version of "Easy Pizza Sauce I" from this website instead of pasta sauce, I also added some chopped spinach to the sauce. What I made probably isn't Chicken Parmesan but it was easy and tasted a whole lot better than the poorly done Chicken Parmesan I've had in restaurants.
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Easy Pizza Sauce I

Reviewed: Jul. 15, 2013
After waiting 3 hours I was eating this like a soup! So much better than any commercial pizza sauce. I only used 1 cup water and 1 tsp each of basil and oregano; no rosemary at all. The main thing though to me was combining tomato paste, olive oil and water. I added 1/2 tsp salt and a small amount of black pepper then tried it and knew right away this would be good. Use this as a base then season it however you like. My imagination was stoked as much as my appetite. I covered the sauce and let it set on the counter for 3 hours. You could dip hot garlic bread in it or even use it over spaghetti ( I would cut back the oregano maybe for spaghetti). Thanks for this recipe!
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Roasted Asparagus with Parmesan

Reviewed: May 9, 2013
I like asparagus steamed but this is even better; I took others suggestions by using olive oil instead of spray; I just sprinkled salt and garlic powder on until it felt right so I probably used less salt than called for but to make up I used 1/2 cup of freshly shredded Parmesan. The asparagus only took about 10 minutes in the oven. Had great taste and perfect texture plus some of the cheese had started turning crispy for a delicious bonus.
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Presidential Debate Chili

Reviewed: Feb. 19, 2013
I don't usually try chili recipes but the whimsical name plus Ranch Style Beans (which I love) got me. I made some minor changes: I used Cento tomato puree ilo diced tomatoes, increased the chili powder to 1 Tbl, omitted the brown sugar and added 2 tsps Sambal Oelek for more heat. Followed the cooking instructions precisely. After adding the beans I wondered if I'd made a mistake trying this; the taste was a peculiar cross between chili and RS Beans. Oh well, I covered the pot and let it simmer one hour. Yippee Skippee, is this ever good! The flavor is so richly delicious that it's intense and the consistency is perfect. I ate it with saltines and cheese last night then made huevos rancheros with this as the topper for breakfast; another bowl with lettuce and cheese for lunch and I'm really looking forward to wrapping this in a tortilla for supper. Thanks so much for the recipe!
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