Jill Recipe Reviews (Pg. 1) - Allrecipes.com (18919119)

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Jill

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Creamy Rice Pudding

Reviewed: Oct. 3, 2011
I've never actually made rice pudding before, nor have I even tried it, but as far as pudding is concerned, it's delicious! With the rice, it's quite filling. I used leftover short-grain brown rice, but next time I have some leftover short-grain white rice, I'll try this again and see how the texture changes. Brown rice was a bit too chewy. While simmering, I added about 1/4 cup extra milk to compensate for the drier brown rice. To make chocolate pudding, I substituted 2/3 cups chocolate chips for the raisins and cut the sugar by about 1/3, adding the chips just before turning off the heat to add the butter and vanilla. For good measure, I tempered my beaten egg with some of the warm mixture before adding it to the pot. I didn't want to risk having scrambled egg in my pudding!
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Lemon Blueberry Bread

Reviewed: Jun. 16, 2009
This bread is definitely more like a pound cake than a standard quick loaf bread. It's dense and buttery and delicious for breakfast with a cup of coffee! I doubled the recipe and baked it for about 45 minutes in a 9"x13" pan. I reduced the sugar to about 1.5 cups and used a whole bag of frozen blueberries (almost 3 cups).
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Potato Chips

Reviewed: May 12, 2009
I had a hankering for potato chips and thought I'd end up making something in the oven. When I saw this recipe, I couldn't believe potato chips could be so easy! I might never buy chips again! One medium sized russet was about two servings' worth of potatoes and took three batches to cook. I don't have a mandolin, so I had to hand-slice my potatoes. Uneven as they were, they still cooked perfectly! I lined my dinner plate with parchment paper for easy removal and it took about 6-1/2 minutes. Without parchment, it only took 4-1/2 minutes but my chips stuck to the plate.
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Baked Apple-Raisin Stuffing

Reviewed: Apr. 8, 2009
Very simple! I didn't have 'poultry seasoning' so I just gave it a pinch of thyme, rosemary and celery seed. I also substituted dried cranberries for the raisins. Wonderful side dish for my chicken! It was a taste of Thanksgiving...in April!
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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Dec. 21, 2008
Although I didn't have bacon OR blue cheese, this recipe still came out fantastically! I substituted spreadable Swiss and grated Asiago cheese. The boyfriend and I both felt it would have been too salty with both bacon and blue cheese, but I might still try the original recipe. I also butterflied the chicken, rather than pounding it flat.
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Barbequed Ribs

Reviewed: Jun. 11, 2008
This recipe is now my go-to for ribs! I just put the rub on the raw meat and refrigerate it overnight. The following day I bake them per the recipe (but wrapped in a foil packet) and may or may not actually grill them. When I'm not going to grill them, I just put the ribs in a foil packet with the unsimmered sauce and bake as usual. They come out amazingly tender, and the sugar in the sauce actually chars a little to make it almost taste like it was on the BBQ! The rub is what makes the ribs. And it even tastes great on chicken!
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Dixie Pork Chops

Reviewed: Jul. 26, 2007
These were some of the most tender pork chops I've ever had. I love that they braise in the gravy, which comes out perfectly after everything's done. I like my chops on the herby side, and didn't have sage, so I added a sprinkling of dried thyme and rosemary, and per another reviewer's suggestion, dusted the chops with cinnamon, too. Oh, and I didn't have raisins, so I substituted dried cranberries. They turned out wonderfully! On the next go-round, I'm definitely going to try them with sage.
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Sweet Potato Pie II

Reviewed: Dec. 12, 2006
I also had to leave my pie in the oven for an extra twenty minutes because it still looked pretty jiggly in the middle. The extra time allowed the top to get a nice golden brown crust on it, and when cooled, it caramelized. It's a tasty pie, and it looks great. If there's anyone who doesn't like the texture of pumpkin but does like the flavor, this would be a great substitute. Everyone at Thanksgiving liked it, but it didn't stand out because we also had pumpkin pie. It would definitely be perfect for when it's the only spiced pie.
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Molasses Cookies

Reviewed: Jul. 24, 2006
I love chewy cookies! These are my new favorites! Everyone who's tried them has loved them...even little kids! I like using butter and creaming it with the sugar. Rather than putting the batter in the fridge to firm, I just add a few extra tablespoons of flour and use spoons to shape the balls. I sprinkle them with a bit of sugar (sometimes granulated, sometimes Raw) and they come out wonderfully! Oh, and I tend to leave my cookies out overnight to ensure their chewiness. I guess that's a great benefit of living on the coast!
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