JenSal Recipe Reviews (Pg. 1) - (18807467)

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Zucchini Crisp

Reviewed: Aug. 2, 2007
Nice twist to an apple crisp. I peeled and cut the zucchini into thicker slices and then I cubed them into four pieces. I have to admit that I was a little worried about the amount of lemon juice. Next time I will use a little less. It needed a little more sugar than what it called for. I increased it by 1/4 cup. Next time, I might add a little brown sugar to the sugar mix. The filling was a little runny but it will thicken as it stands. The topping was very nice. Also, the recipe was too much for my family, so I halved the recipe and baked it in a 8x8 pan and cooked it for the same amount of time. I would make this again. Very creative use of zucchini! My husband thought it was made with apples.
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Linda's Fake and Bake Chicken

Reviewed: Sep. 15, 2005
Very good for fake fried chicken. Added a little more garlic powder and used buttermilk (1 cup) instead of evap milk and lemon. Chicken was moist and crust was crispy and flavorful. I also cooked it on a non stick rack so the bottoms were not soggy. Bigger pieces of chicken took 15 min longer to cook. Thanks!
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2 users found this review helpful

Cathy's Creamy Chicken Bake

Reviewed: Aug. 25, 2005
I made some changes to this recipe. I don't care for the way the swiss cheese tastes with the soup. So I subed it with provalone. Also, I used cream of mushroom soup. Instead of stuffing, I used cornflakes (crushed) and added it to the melted butter. It was great!
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Ultimate Twice Baked Potatoes

Reviewed: Jun. 20, 2004
This was very good. I used light sour cream and skim milk to cut out some of the fat and it turned out well. I did not have green onions so I used dried chives. Also, I used some really big potatoes and I had to cook it about 1 1/2 hours. I did not wrap the potatoes in foil while baking them. I made this ahead of time and filled the potatoe halves with the mix. I later reheated the potatoes with no topping until they were hot and I topped them with the extra cheese, bacon, and chives. Thanks Debra for the great recipe.
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2 users found this review helpful

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