JILLYBEAN14 Recipe Reviews (Pg. 1) - Allrecipes.com (1923854)

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Baby BLT

Reviewed: May 10, 2006
Made this recipe for 8 people tonight. 7 asked me for the recipe (I was the 8th!). I made a few changes that I hope will be helpful...I cut the tiniest bit off the bottom of the cherry tomatoes so that they would stand up on the plate instead of rolling around. I substituted half of the mayonnaise with sour cream and I threw in a few chopped leafs of lettuce. After all, what's a "BLT" without the "L"?!? Followed others' advice and salted the tomatoes before stuffing. Someone suggested using a pastry bag to flute the mixture into the tomatoes but I found that that created a big mess--the bacon chunks never fit through the hole (no matter how big I made it). So, in my first batch, I had a whole bunch of tomatoes with nothing but sour cream and mayo filling. Use a spoon or your fingers! My tomatoes were fairly small, but I had no problem using the small end of a melon baller to de-seed them.
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49 users found this review helpful

Baked Tilapia

Reviewed: Apr. 8, 2006
I must admit...I tweaked. On others' recommendations, I marinated the fish for about an hour in Italian dressing. I didn't add any oil to the pan because I figured the dressing would be enough. I also pre-cooked the pepper and onions for a few minutes as we like ours really soft. Too, I added a few dashes of red pepper flakes to the sauce mix. Served over rice...delish.
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60 users found this review helpful

Angel Chicken Pasta

Reviewed: Oct. 22, 2005
This was great but I "tweaked" so much based on other reviewers' suggestions, I'm not even sure it's the same recipe! I made as directed but added one can of low-sodium chicken broth, one can of mushrooms, some garlic, and the juice of one lemon. I used Ranch dressing mix as it was what I had on hand but only used half the packet. I think this fixed some of the other problems people complained about (gooey, bland, salty, not enough sauce) because we loved it.
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 22, 2005
One of my new favorites! I made some changes based on other reviews: I substituted chicken stock for water and added some fresh celery, ground pepper, and mushrooms. Because I didn't have any ready-made buscuits on hand, I followed the buscuit recipe on the side of a Bisquick box and dropped bits of the dough into the crockpot about 2 hours before the dish was done cooking. My 2 young nieces and I ate most of the 8 servings before anyone else got home!!
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3 users found this review helpful

Beer Roasted Lime Chicken

Reviewed: Aug. 15, 2005
Wow...I made this three days ago and we are still talking about how good it was! Based on others' suggestions, I decided to insert lime slices between the skin and the meat of the chicken to give it a stronger flavor. I cooked my 6 lb. bird on the BBQ (over a disposible cooking sheet) on medium heat for about 3 hours. Fall-off-the bone delish!
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 20, 2005
Like others, I had trouble with the topping (I think my butter was too soft). It melted right down into the middle of the muffin and looked awful. The scary part is that they still tasted great. I will definately try again, but try to figure out a better way to make the topping. I tried to follow others' suggestions, but...
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Slow Cooker Beef Stroganoff I

Reviewed: Jul. 6, 2005
I read almost all of the 400+ reviews and made modifications based on them. To save everyone else some time, here's what they say to do (and what I did...and it came out great): (1) add salt, pepper, and garlic, (2) double the sauce but keep the cream cheese and worcestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hours on low, (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a bullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles, (9) add sauteed mushrooms about 1/2 an hour before serving. I know this isn't true to the original recipe, but I trusted others and I think it helped. Great slow-cooker recipe. I froze the leftovers (egg noodles and all) in my Seal-a-Meal and then just boiled the bag to reheat. It was great the second time around!
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7679 users found this review helpful

Basil Shrimp

Reviewed: Jun. 29, 2005
We liked these a lot. However, even though we only cooked them for a few minutes, it is very easy for the shrimp to dry out and become over-cooked. Great flavor, though!
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2 users found this review helpful

Hoagie Dip

Reviewed: Jun. 29, 2005
We love this. Make ahead so the flavors have time to blend. I serve it in a hollowed-out bread bowl.
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0 users found this review helpful

Olive Cheese Melts

Reviewed: Jun. 29, 2005
These were good and the best part is that they can be made quickly with easy ingredients when unexpected guests drop by. A nice compliment to a pre-dinner martini!
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2 users found this review helpful

Grilled Salmon with Habanero-Lime Butter

Reviewed: Jun. 29, 2005
This recipe was good but, more than anything, I am positively addicted to the habenero lime butter. I make a bunch and re-refridgerate it in an old butter tub so that I always have it on hand. I put it on corn on the cob and other fresh veggies...even on cornbread and biscuits.
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33 users found this review helpful

Apple Butter Pork Loin

Reviewed: Jun. 29, 2005
This was fabulous! I put a 2.5 pound roast in the crock pot and then dumped all the other ingredients on top. An hour before it was ready, I added a cornstarch/water mix that made a great, thick gravy (to me, it made the dish). After 6 hours on high, I needed a spoon to get the loin out of the pot because it was fall-apart tender!
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214 users found this review helpful

Marinated Flank Steak

Reviewed: May 30, 2005
This was great! I only had a few hours to marinate, to I poked the steak liberally with a fork and put the steak and marinade together in a plastic bag. An hour before dinner, I added some fajita veggies (onions, peppers, portobellos) to the plastic bag and let them marinate together. I put the veggies on the grill first as they take longer and then cooked the steak for just about 2 minutes per side for rare.
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2 users found this review helpful

Barbecue Ribs

Reviewed: May 30, 2005
The flavor of these ribs was great. However, I followed the recipe exactly and even marinated the ribs for about 36 hours. When I took them off the grill after about 20 minutes, they were tough. I was expecting "fall-off the bone tenderness" after all the time and effort. I don't know if I did something wrong or was expecting too much...Maybe I'll try again with some tweeking...
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0 users found this review helpful

Pasta with Asparagus

Reviewed: May 18, 2005
Being a reluctant dieter, I was prepared for a "blah" low-fat, low cal dish, but I really enjoyed this! I used others' suggestions and added garlic, salt, and pepper. Something that might have made the difference it that I topped the pasta with grilled shrimp seasoned liberally with Old Bay. The Old Bay mixed with the sauce made it very flavorful. We didn't even need the cheese (yeaa...less fat! I will make this again!
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7 users found this review helpful

Sausage Stuffed Mushrooms II

Reviewed: Jul. 4, 2004
I doubled the recipe and used 1 lb mild Italian sausage and 1 lb of hot Italian sausage (that's what I had on hand). This seemed to take care of the "blandness" others wrote about. Also, because we like our mushrooms a little softer, I sauteed the caps in a little butter before filling them. They came out perfectly in the broiler. I was even able to make them ahead of time and leave them in the refridgerator until my guests arrived!
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2 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: Jun. 17, 2004
Rather than put the bread on the grill as instructed, I assembled the sandwich and wrapped it in tin foil. I put the foil-wrapped sandwich on the grill and pressed it down with a brick. It made the bread crunchier (pannini-style) and held the sandwich together. Great recipe!
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4 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Mar. 23, 2004
I like to think that I am a good cook, but I know I'm a lousy baker. Either this recipe is excellent, or I misjudged myself! I followed others' recommendations and doubled the streusel topping and did not add it until the last minute. I also added 1 tsp cinnamon to the batter, like suggested. However, in the batter mixture, I used 1/2 cup white sugar and 1/4 cup brown sugar. Also, I thought the batter was a little dry before I put it in the pan so, out of necessity, I mixed in about 2-3 T. of apple juice. It was moist and had the flavor, sweetness, and that "something extra" that others said were missing. And I don't even like coffee cake!
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1 user found this review helpful

Pita Chips

Reviewed: Mar. 23, 2004
The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Each came out well, but I guess it's a matter of preference. The first way, chips are thicker, the second way, they are thinner and crispier. Also, I found it easier to sprinkle the herb mixture. When I dipped the pitas in the oil, some pieces had a lot more seasoning than others. Still, they were a great hit and tasted delicious.
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370 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Mar. 22, 2004
These were great. I followed others' suggestions and toasted my bread. Also, because I had it on hand, I made some topped with smoked salmon instead of the cukes and it added color to the presentation as well as variety. Two appetizers in one!
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2 users found this review helpful

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