JADESTAR Recipe Reviews (Pg. 1) - Allrecipes.com (194705)

Bread Pudding II

Reviewed: Sep. 5, 2011

So yummy and easy! It was a big hit at our Labor Day BBQ. Doubled the recipe for a 9X13 pan and reduced eggs as other suggested. Love the fact that you don't have to bake in a water bath. A definite keeper!

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Bertolli Classico Asparagus Saute

Reviewed: May 7, 2011

Simple and tasty.

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Steamed Lobster Tails

Reviewed: May 7, 2011

My first time making lobster. I bought some good size lobster tails from Costco. Followed recipe exactly but there just was not a lot of flavor to this and the texture was kind of chewy. I didn't overcook it either. Will keep my quest going for the perfect way to prepare lobster.

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Double Tomato Bruschetta

Reviewed: May 7, 2011

These were yummy! The sundried tomatoes gave it an extra tangy-ness that I loved! I put a sliver of fresh mozarella on top and it was oh-so-good. Even heats up as leftovers pretty well. Soggier but still good.

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Coconut Macaroons III

Reviewed: Apr. 30, 2011

So easy and delicious! I followed the recipe exactly but had to bake them for 25 minutes to get them golden and toasty. I made half of them flat (used a fork to flatten). They made a prettier presentation when I dipped one side in chocolate. The rest I made into the traditional mound shape but without chocolate. Got raves from the family. Stayed moist and chewy.

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Chicken Stew with Dumplings

Reviewed: Nov. 11, 2010

This was such good comfort food. Needed to shorten time to make so I used a rotisserie chicken. Didn't have any peas or parsley but it still came out yummy. Was worried that this dish would be too soupy but the dumplings thickened up the dish nicely! Perfect for a cold night.

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Hot Spinach and Artichoke Dip

Reviewed: Aug. 11, 2010

Just yummy! Added extra garlic and a dash of italian dressing (used artichoke hearts in water instead of marinated). Served it in a crockpot with blue corn tortilla chips and a sliced sourdough baguette.

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Twice-Baked Mashed Potatoes

Reviewed: Apr. 5, 2010

I made this for Easter dinner along with the Garlic Prime Rib (Chef Mike) recipe on this site. So decadent and super yummy. I made boiled 5 lbs. of potatoes so I had no idea how many cups of mashed potatoes I had. Omitted the onion and green pepper. Added 1+ cup of sour cream and green onions. Mixed it all up in my KitchenAid mixer and baked it in a huge buttered casserole dish with more cheese and bacon on top. My husband (who doesn't care for potatoes) thought these were superb! Definitely adding to my holiday menus!! DELICIOSO!!

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Baby Back Ribs

Reviewed: Feb. 9, 2010

This cooking method is excellent! I used a homemade BBQ sauce and after I had all my ribs wrapped in foil I realized I forgot to spray the cooking spray on the foil! Didn't matter - with all the juice and fat that came off the ribs, I had no problem with the meat sticking to the foil. Finished it off with a last brush of sauce and a couple of minutes under the broiler. I cut them into individual ribs and put them on a platter. My sister couldn't believe that these were homemade. She accused me of purchasing them. Sooo tender...you don't even need teeth to eat these ribs! Made this again without marinating overnight. Didn't soak the BBQ sauce flavor up as much as overnight marination but still yummy and super tender!!

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Flavorful Sugar Snap Peas

Reviewed: Dec. 26, 2009

Made this for a Mother's Day function. This was just okay to me. Nothing to rave about.

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Grilled Marinated Shrimp

Reviewed: Dec. 26, 2009

This was just okay to me - nothing spectacular. Followed recipe exactly. Probably won't make it again.

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Beef Pot Roast

Reviewed: Oct. 14, 2009

This is definitely a keeper. DH loved it! Added broth, carrots, potatoes and celery. After everything finished cooking, I made a gravy with the juices and poured over the meat and veggies. Comfort food at its best! Next time I'll add mushrooms.

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Cheddar Mushroom Potatoes

Reviewed: Aug. 13, 2009

Followed advice of others to add milk to the soup then to layer soup, cheese and potatoes. This was a bit bland for my taste. May try again later with additional seasonings.

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Champagne Punch III

Reviewed: Jun. 2, 2009

I've made this twice and it got rave reviews. I even used cheap wine and champagne like others suggested and it still tasted good. Thanks DPRYOR!

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Banana Crumb Muffins

Reviewed: Mar. 22, 2009

I doubled the recipe and added 1 tsp. of vanilla and macadamia nuts to the batter. This made 2 dozen muffins. They came out perfectly moist and delicious! The streusel topping really makes this unique from other banana muffin recipes. I will definitely make these again and try adding coconut or chocolate chips for a different variation.

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 23, 2008

Followed the recipe exactly and it was perfect. Hubby gave it two thumbs up. The recipe made almost 6 1/2 dozen for me.

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Four Cheese Macaroni

Reviewed: Sep. 24, 2008

WOW - this was very decadent. Made a roux with butter and flour, added 2 cups half/half, doubled the cheese (mild cheddar, jack, 6-cheese Italian mix) except for Velveeta (which I substituted with American cheese) and omitted the eggs. Took another's suggestion of adding fried bacon and onion (doesn't bacon make everything taste better?). Then I topped off with additional cheese and buttered bread crumbs. I think I gained 10 lbs. just eating one helping and my hubby LOVED it!

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Banana Macadamia Nut Bread

Reviewed: May 2, 2008

This came out great! I added 1/2 cup of sweetened coconut flakes and it was perfect. It was moist with a subtle banana flavor and just sweet enough. Next time I'll reduce the flour to 3 cups due to the bread rising too high.

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Roasted Pork Loin

Reviewed: Apr. 19, 2008

So yummy and full of flavor!! Made the following adjustments for a 4 lb. pork loin: 8 cloves garlic, 3 tablespoons fresh rosemary, 2 tsp. kosher salt, 1/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to form a paste. I mashed it all up with a mortar and pestle, rubbed it all over the pork and marinated it in a large plastic bag for 3 hours. It took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!

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Real N'awlins Muffuletta

Reviewed: Feb. 3, 2008

So yummy! Tastes really close to Central Grocer's. I ended up following the recipe exactly and wouldn't change a thing about it - although I doubled it. One recipe isn't enough for two sandwiches. This is one helluva expensive sandwich to make it but well worth it! Thanks, Boo, for an excellent recipe! I had to add that I tried making this again with the homemade bread recipe that someone here posted and it is DIVINE! I will forgo the bakery bread from now on!

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