jenny davis Recipe Reviews (Pg. 1) - Allrecipes.com (19826838)

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Lentil Soup with Lemon

Reviewed: Jun. 10, 2011
The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When I told her what was in it, she said that she was mistaken, she does like onions and celery after all. In answer to one reviewer, yes you can make this with the green lentils. The lentil is versatile.
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23 users found this review helpful

Corn Off the Cob Salad

Reviewed: Jun. 18, 2011
Really good. I did not use as much of the sun dried tomatoes, nor as much salt. I used fresh garlic and a good bit of it, olive oil instead of butter, more lime juice, and no parsley. So, I suppose this was not really the same recipe. Still, I think it was a great idea.
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7 users found this review helpful

Yia Yia's Avgolemono

Reviewed: Jun. 14, 2011
Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love.
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6 users found this review helpful

Velvety Chicken Corn Soup

Reviewed: Sep. 29, 2013
Wow! This was fantastic! Much better than what we had recently bought at our little Mom-and-Pop Chinese restaurant. And so easy to make. I doubled the chicken. It was still pretty thin, so I added a can of whole kernel corn over and above the creamed corn. I doubled the amount of egg white as well. I guess we like a full-bodied soup. Mama liked the soup plain, but my husband and I both loved it with both the scallions and the pepper infused vinegar added to the bowl at the table. Thank you for such a fabulous, quick, and easy recipe.
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5 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 7, 2013
These cookies are the bomb. When they first came out of the oven, they weren't our favorite. We stored them and they just got better and better... Followed the recipe exactly except used butter instead of margarine. Never use margarine because of trans fats.
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5 users found this review helpful

Greek Garlic-Lemon Potatoes

Reviewed: Mar. 21, 2013
Thanks for a fabulous recipe. Made nearly as directed except didn't peel the red potatoes, must have cut smaller chunks of potatoes as mine were done in much less time, tripled the garlic, and used all olive oil. Everyone had seconds--even my "picky" niece who then took leftover potatoes for lunch the next day. Believe me there is no more resounding endorsement than that. The picture looked like it had feta sprinkled on top, but the recipe did not include. I'll try that next time as I think that would be really good. I will also use even more garlic next time. And next time will be both soon and often.
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4 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Sep. 19, 2012
This was fantastic--at least as good as that which i had in my favorite greek restaurant last week. i added an entire head of minced garlic and sauteed all the vegetables to tender in olive oil before adding all the other ingredients. i did not use the soup base as i don't have it and don't use it in order to decrease the Na+. the lemon and salt flavors were just perfect. I followed the advice of other reviewers and added the rice to individual bowls of soup. Also, used cornstarch instead of flour because my husband has gluten sensitivity. Use half the amount of cornstarch as you would flour. Always substitute butter for margarine to avoid TFAs. This soup is perfect.
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4 users found this review helpful

Butternut Squash Soup II

Reviewed: Sep. 9, 2014
I made the soup as written and it was too bland (3 star). So, I decided to tweak it. Voila! A 4-5 star in my family's opinion. Everyone from little to 87 year old grandma loved it. My version: 1. Microwave a butternut squash for 12 min., cool, then peel. 2. Saute chopped onion, several cloves of garlic, celery, potatoes, carrot in butter with a couple Tbsp bacon grease until tender. 3. Add squash. 4. Add organic chicken broth. 5. Simmer for 1 hour or so. 6. Use a stick blender to puree. 7. Season with salt, pepper, cinnamon, ginger, curry, few drops of tabasco sauce, a little sriracha, and some sugar (all to taste). 8. Sprinkle with red pepper flakes. Thanks for the recipe to which I was able to add our own family's little twist. Delectable!
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3 users found this review helpful

Roasted Cauliflower Soup

Reviewed: Dec. 12, 2013
This soup is from a taste perspective fantastic. From an aesthetic perspective, it looks like oatmeal so it might not be so appealing to some people. Fortunately for me, taste is more important that looks.
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3 users found this review helpful

Creamed Salmon on Toast

Reviewed: Mar. 8, 2012
This is a great base recipe. I used olive oil instead of butter, cornstarch instead of flour (gluten intolerance), green beans instead of peas (didn't have peas). It was delicious. Everybody LOVED it. Thank you, Jacque, for sharing such a great recipe.
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3 users found this review helpful

Slow Cooker Butter Chicken

Reviewed: Mar. 26, 2014
Wow! This is superb! It is time consuming. First I bought organic chicken thighs and yogurt and tomato paste. The other, more exotic, ingredients were not to be found either at Kroger or at the international grocery. (Or else I just couldn't find them and no one who worked at the store seemed to speak much English.) I found the rest of the ingredients at Whole Foods. Thank goodness for the bulk spice section as I could just buy what I needed. We had to look up the ingredients on our smart phone as to how to make garam masala (this website) and tandoori masala (another website). I found curry paste and coconut milk. The cardamom pods were in the bulk spice section (if the first person doesn't know--ask someone else). When we got home, I strung the cardamom pods as directed (be sure to have a durable needle as mine broke). Then I made the garam masala and the tandoori masala. The next morning, fixed it exactly as directed. When it was ready to eat, I thought that it could benefit nutritionally from the addition of some frozen peas and the rest of a large package of raisins. Served it over rice and with naan. Is it as good as takeout? Absolutely, and it made a huge amount. Was it more expensive than takeout? Indubitably! Was it fun to make? Sure, as my husband helped me to hunt and gather ingredients and my mother kept me company.
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2 users found this review helpful

Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Nov. 16, 2013
This recipe is delicious. I used minimal salt. All else the same. My whole family devoured it.
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2 users found this review helpful

Mom's Salmon Mousse

Reviewed: Mar. 22, 2013
An awesome, simple, quick recipe. Pleased my whole family of not picky eaters, and most impressively my picky niece. I did make some changes. I did not use the carrots as I couldn't find a grater or food processor. I used a small, diced onion instead. I couldn't find a loaf pan, so I baked individual loaves in a muffin tin. This recipe doubled was the perfect amount for a tin.
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2 users found this review helpful

Asian Coleslaw

Reviewed: Jul. 4, 2011
Delicious! Easy enough to make. Everyone liked it. It is important to apply the dressing immediately before serving or it will become soggy. The dressing would be wonderful on stir fry too. Thank you for a wonderful recipe!
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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Aug. 28, 2014
This is fabulous--not in a sophisticated way, but in a down-home, comfort food way. I followed the recipe, but doubled the gravy so there would be plenty for the mashed potatoes I made to go with it. The family loved it. Next time, I think I will add mushrooms as well. Thank you for submitting such a wonderful recipe for others to enjoy!
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1 user found this review helpful

Slow Cooker Southern Lima Beans and Ham

Reviewed: Mar. 25, 2014
My family really liked this after initially thinking that they would not. I followed the recipe exactly initially, and then added several potatoes when it was turning out to be very watery. Perfecto!
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1 user found this review helpful

Scalloped Potatoes II

Reviewed: Jan. 25, 2014
I made this exactly as written. It turned out milky like potato soup. Tasted OK, but definitely not creamy. I should have made a roux, and I knew it when I did it that it was going to be watery. Oh, well, we ate it anyway. I won't make this mistake again.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 8, 2013
This meatloaf is outstanding. It is reminiscent of what my mother made when we were children. The ground ginger makes it especially delicious. Even my picky ones love it. We have one baking now, and the aroma is delectable. (addendum: I keep coming back to this recipe and make it again and again. It is exceptional. Only thing needed to change in this recipe is that I put the ketchup and brown sugar on top as opposed to the bottom.)
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1 user found this review helpful

African Peanut Soup

Reviewed: Oct. 2, 2013
An excellent soup. I tried to adhere strictly to the recipe, but did follow the advice of others and replace 1/2 of the tomatoes with salsa. Used chicken broth instead of vegetable, used natural chunky peanut butter, used quick cooking brown rice. Agree that chicken would be good. I think that I will add sweet potato next time as well. When I first tasted this right after preparing, it wasn't anything great. But, after it had been in the fridge for awhile, it was absolutely superb. My family made fun of me for making peanut soup, but they all said they loved it.
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1 user found this review helpful

Mom's Brown Gravy

Reviewed: Mar. 1, 2013
Little taste
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1 user found this review helpful

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