jenmc Recipe Reviews (Pg. 4) - Allrecipes.com (187916763)

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Slow Cooker BBQ Chicken

Reviewed: Aug. 22, 2013
I wanted to make some BBQ sauce and had all the ingredients shown in this recipe on hand. It was great! We didn't mind the sweetness of the maple syrup at all. I shredded a rotisserie chicken and reheated it in a saucepan with the BBQ sauce for about 45 minutes. Served on slider buns with coleslaw on top and a side of baked beans. Great meal!
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Easy Pork Chops Dijon

Reviewed: Aug. 13, 2013
You are a life saver! I've also been making this recipe for years. School starts tomorrow and my daughters asked for this for dinner tonight and we are in the midst of a move and all my recipes are on a POD somewhere. I couldn't remember the exact proportion of Dijon mustard to Italian dressing, did a quick search and found your recipe. Thank you so much for taking the time to post this! To everyone else: This Is Delicious! Try it!
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Quick Tartar Sauce

Reviewed: Jul. 15, 2013
My family and I loved this. I did adjust it to suit my tastes by using dill relish instead of sweet and really upping the amount of dill relish and its juices compared to the other ingredients. I also added onion powder as another reviewer suggested. Great recipe!
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Tomato Bisque I

Reviewed: Jun. 19, 2013
For 3 ingredients, this was quite good. I used fresh basil and added a little cilantro, salt, and pepper. My husband said it could've used more salt. Note: I used a 28 oz. can of peeled, crushed tomatoes, instead of the 2 cans of stewed tomatoes, and the consistency was fine and I didn't have to puree or blend anything. The next time that I have leftover heavy cream, I will make this again.
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Kale with Pine Nuts and Shredded Parmesan

Reviewed: Jun. 18, 2013
This was my first time cooking kale and this recipe was simple and let the kale shine. I did use about half the butter called for in the recipe and omitted the parmesan (because we were also having macaroni and cheese). Although my 7 year-old said it was "chewy," she liked it.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Jun. 16, 2013
Excellent taste and easy to make! I used unsalted butter instead of ghee and used half the amount of cayenne as others suggested. Also, I added just a little more cream than the recipe called for because I had a 15 oz. can of tomato sauce (other reviewers had suggested keeping that ratio the same). I added carrots and a head of chopped cauliflower to the skillet in step 3 and the addition of these vegetables was fantastic. It made a perfect chicken/veggie tikka masala. To accompany this, I made basmati rice, the Cucumber Carrot Salad (Raita) recipe also on this site (and also 5 stars) and served it all with Trader Joe's Naan. An outstanding meal! One suggestion: when it is time to add all the spices in step 1, it is much easier if you have premeasured these and put them all in a small bowl before you get started. Then you can add them all at once and stick to the cooking times listed. Also, we didn't find it necessary to add any additional salt or sugar at the end of step three.
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Cucumber Carrot Salad (Raita)

Reviewed: Jun. 16, 2013
Excellent taste and easy to make! I used a little garlic salt in addition to the salt. Made the Raita to accompany the Curry Stand Chicken Tikka Masala Sauce also on this site (and also 5 stars) and Trader Joe's Naan. An outstanding meal!
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Chanterelle Mushroom and Bacon Tartlets

Reviewed: Jun. 10, 2013
I know everything is better with bacon, but to save some calories, I omitted it. I'm sure with the bacon, this is a 5-star, so that's what I'm giving it. I needed to use up a container of sliced button mushrooms, so I used that instead of the chanterelles. And I used all dried herbs instead of fresh. And I used the pinot grigio I was drinking instead of the brandy. And with my changes that made this wonderful recipe much more low brow than it was intended to be, it was a solid 4-stars.
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Oh-So-Good Chicken

Reviewed: Jun. 2, 2013
What a wonderful casserole! The size casserole wasn't specified, but this fit nicely in a 9x9 square dish. I baked the dish for 30 minutes and during the last 5 minutes, sprinkled a little extra cheese across the top and put pickled jalapenos across half to give those of us that like things spicier, a little kick.
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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jun. 2, 2013
Good recipe, but the crushed red pepper brought a little more heat than I prefer with scallops. I halved the recipe for all ingredients except the scallops and roma tomatoes (I used right at a pound of scallops and 3 roma tomatoes). I also added about 1/4 white wine to the zucchini as they were sautéing. This fed 2 ravenous adults with a bit leftover.
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No Mayo Easy Pasta Salad

Reviewed: Jun. 1, 2013
Excellent and easy. I substituted spaghetti for the rotini because I had leftover spaghetti to use and scaled everything down to match the amount of pasta I had to work with.
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Merlot-Peppercorn Steak Sauce

Reviewed: May 28, 2013
I used an 8 oz container of sliced mushrooms and 1/4 t. of dried rosemary instead of 1/2 t. of fresh rosemary. The flavor of the mushrooms and sauce was great, but we picked around all the peppercorns. Next time I'll probably just use 1 T. freshly ground black pepper and see how that goes.
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Lemon Whippersnappers

Reviewed: May 21, 2013
These are great and loved by my family. I've made them with both lemon (Duncan Hines Lemon Supreme) and chocolate (store brand). The consistency of the batters was different, but the end result was great for both. Everytime that I've made these, I've used a full 8 oz tub of Lite Cool Whip.
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Gourmet Mushroom Risotto

Reviewed: May 13, 2013
This may be closer to 3.5 stars. I wanted to follow it as closely as written in order to give it a fair rating and I never imagined I'd utter these words, but "there were way too many mushrooms." A couple of things to note: I bought pre-sliced mushrooms and they probably weren't as thinly sliced as the recipe intended, so I actually had to cook them in step 2 for about 10 minutes, instead of 3 minutes, and they probably could've cooked a little longer. Next time, I'll start with the baby bellas for about 2 minutes and then add the whites. I added just a little yellow onion in with the shallots because I had it and needed to use it. It took a little longer than 2 minutes to get the rice to a pale, golden color. Finally, I used parsley instead of chives at the end of the recipe and only used about 3 T. of butter. This had good flavor, but again, just too many mushrooms. Oddly enough, the package of baby bellas that I used had a recipe on the carton for mushroom risotto that I may try next time. The ratio for mushrooms to rice in that recipe is 1 lb mushrooms to 1 c. rice. Also, the broth in that recipe is a combination of vegetable broth and water (2:1), so it would be a little cheaper to make, although it may not be as flavorful.
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Grilled Sea Bass

Reviewed: May 13, 2013
My husband made a modified version of this for me for Mother's Day and it was terrific! He omitted the chopped garlic cloves (his personal preference; not mine). He combined all the spices/melted butter/olive oil, then brushed half of the mixture on the sea bass, then baked it for 15 minutes at 450 degrees. After 15 minutes he brushed on the remaining spice/butter/oil mixture and let it bake for an additional 5 minutes. It was superb!
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Sweet Pea Mockamole

Reviewed: May 6, 2013
I like all the ingredients individually, but I did not care for this recipe. I didn't make any changes to the recipe as written. I was hoping it may improve as a leftover, but it did not.
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Beer Margaritas

Reviewed: May 6, 2013
I only used a pint of tequila, which was sufficient, and premixed everything but the beer in a pitcher. As I poured drinks, I topped them with the Corona Light and gave them a quick stir.
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Sopapilla Cheesecake Pie

Reviewed: May 6, 2013
Delicious! I followed the recipe pretty closely, although I didn't bother to roll out the layers of crescent roll dough . . . I just pressed the seams together. To save time, on the top layer of dough, I spread some Land O Lakes Light Butter and then sprinkled the cinnamon/sugar mixture on top of the butter (I didn't end up using all the cinnamon/sugar either, so I'll save that for next time). I used 1/3 less fat cream cheese for the filling. Next time I will halve the filling components just to lessen the calories some more. This was also excellent as a cheese danish/pastry the next morning. Great recipe! Thanks!
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Sun-Dried Tomato Basil Orzo

Reviewed: Apr. 22, 2013
I thought this was a very good side dish. My kids were not overly impressed. They picked around the sundried tomatoes, but I didn't use tomatoes packed in oil, because I wanted to use up some that I had on hand which weren't oil-packed. That may have made the difference. I just enjoyed the cold leftovers for lunch . . . the dish seems much saltier than it did when served warm.
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Garlic Bread Fantastique

Reviewed: Apr. 6, 2013
Made this for dinner tonight . . . left out the sage. But still a great recipe without that ingredient. I did decrease the salt per other reviewers. Thanks!
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