JPGR Recipe Reviews (Pg. 1) - (18945244)

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jul. 27, 2008
These were a huge hit when I made them for colleagues at work. I used chopped, dried apricots (next time I'll remember to plump them up a bit before adding them to the dough) in place of the raisins, and topped each scone with a little turbinado sugar prior to baking. Super simple and very tasty, great with tea or coffee.
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1 user found this review helpful

White Bean Dip

Reviewed: Jul. 4, 2008
Yummy! It's hard to judge, though, what the "juice of 1.5 lemons" is - I have a tree with very juicy lemons, so a real measurement would have been helpful. I started with one lemon and adjusted to taste. I didn't find the lemon overwhelming at all.
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8 users found this review helpful

Chicken Kabobs Mexicana

Reviewed: Sep. 12, 2007
Made these for a crowd and they were a huge hit. Marinated the chicken all day, should have taken others' advice and marinated the veggies as well. Added mushrooms to the veggies, because my husband loves them, but otherwise followed the recipe. I'll definitely make these again.
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2 users found this review helpful

Chicken Flautas

Reviewed: Sep. 12, 2007
My husband loved these, and I've now made them twice in atwo weeks. I used flour tortillas, and also used more cumin, since he likes that flavor. I did have to replenish the oil in the pan used to warm the tortillas, otherwise followed the recipe and it was very successful. I am a vegetarian, so used a black bean mixture in a few, and we both dipped in guacamole to eat. Yum!
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Chicken and Bacon Shish Kabobs

Reviewed: Jun. 17, 2007
Made this for a Father's Day barbeque and it was a big hit with my dad and hubby. We added red onion chunks on the skewers. My husband said he couldn't really taste much flavor in the chicken, even though we marinaded for 3+ hours, but loved the bacon wrap. One important note: leave a little room around the chicken pieces on the skewers. The areas that were bumped right up against other items had bacon that didn't get cooked. I used regular bacon, not thick cut, and boiled it for a few minutes first, per another reviewer.
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5 users found this review helpful

Lemon Soup

Reviewed: Mar. 4, 2006
I'm a vegetarian, so used vegetable broth instead of chicken stock. The flavor is great, and the consistency gets even better/thicker for leftovers the next day. I think next time I may try adding some cut up asparagus or a little spinach to round it out a bit.
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