Janet G. Profile - Allrecipes.com (1190911)

Janet G.

Janet G.
Home Town:
Living In: Leawood, Kansas, USA
Member Since: Oct. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 18 reviews
Marinated Baked Pork Chops
We tried this recipe exactly as written, with exception of cooking time, and found it to be quite bland. I like the base flavors, but next time I will omit most of the oil (it's not needed and it mutes the other flavors), add mustard and some herbs, perhaps rosemary. Cooking time, in my opinion, is too long for today's pork. I used 1" thick, bone-in chops, and cooked for 40 minutes and let stand for 5.

2 users found this review helpful
Reviewed On: Jan. 21, 2011
Salmon Spread II
Extremely versatile recipe. I wanted to use fresh salmon but couldn't find it on sale so used canned which was cheaper and it turned out wonderful. HINT: if using canned salmon, be sure to get a brand that is marked "boneless & skinless." I spent forever picking through pulverized fish bones :) My additions: couple drops of liquid smoke for a hint of savory, a couple pinches of dill weed, and replaced the salt with 1/4 tsp of Penzey's Trinidad Spice which is a mix of salt, lemon peel, garlic, clove & ginger. Not overpowering, just gives it a nice layering of flavors. Next time I'll try the recipe as written because it sounds great too! Thanks for the addition to my recipe box

13 users found this review helpful
Reviewed On: Feb. 17, 2010
Angel Chicken Pasta
Pretty darned good stuff! I gave it 4 stars because I modified it a bit. I use about half the chicken and double everything for the sauce (except for the Good Seasons Italian Dressing - I only use 1 1/2 packs to cut down on the saltiness). I saute the chicken breasts and then cut them up, add to the sauce, and bake for about half an hour. I also use Penne pasta because I think this sauce is too thick and rich for Angel Hair. The recipe is a keeper though.

2 users found this review helpful
Reviewed On: Oct. 28, 2008

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