JAMJMine Recipe Reviews (Pg. 5) - Allrecipes.com (10078261)

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Jamaican Jerk Dry Rub

Reviewed: May 7, 2010
The kids used this for pork loin chops as part of a social studies assignment where they had to make recipes from the Caribbean (scaled way down). It is hot, but very good. We made pineapple salsa to go with it and balance the heat. I think I'm going to make a batch to keep on hand.
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Light Wheat Rolls

Reviewed: Apr. 15, 2010
These were excellent -- light and soft, with great flavor! I will be making these again.
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Simple Whole Wheat Bread

Reviewed: Apr. 8, 2010
Good basic bread.
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Easy and Elegant Pork Tenderloin

Reviewed: Apr. 4, 2010
Prepared this just as the recipe was written, and found it to be good, but the meat itself didn't have a ton of flavor. It did look nice! I think it would need the marinating that some of the reviews suggest to make it 5 stars.
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Brown Eyed Susans

Reviewed: Mar. 25, 2010
The kids tried these. They were okay, but not really brown eyed Susans. I noticed that most people who rated higher had to change something to do so.
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Brown-Eyed Susans II

Reviewed: Mar. 25, 2010
These were good cookies, but needed to be pulled out of the oven sooner than the time stated in the recipe. Also, I am subtracting one star because the directions are insufficient and do not tell you when to add all the ingredients listed. I omitted the pecans, because my kids don't like them in cookies, otherwise followed the recipe pretty closely.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Mar. 24, 2010
The kids wanted pasta, and this was a nice change from their usual request - spaghetti. I had some Chicken Sweet Italian Sausage from the farmer's market store nearby I wanted to use up, plus a box of whole grain bowties. I left out the red pepper flakes because of the kids, but otherwise followed the recipe pretty closely. We really enjoyed this, and it was quick and easy, which is always a plus on busy weeknights.
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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Mar. 22, 2010
I'm giving this four stars because even though there are some problems with this oatmeal as written, the idea and basic recipe are great. However, I had to use LOTS more liquid. I checked it just a couple of hours into the cooking time and it was already turning into an oatmeal cake! A quick internet search let me know that the ratio of oats to liquid should have been more like 1:3 or even 1:4. Also, I put my slow cooker on the "Keep Warm" setting and it was still a bit too done, i.e., the oats and fruit were a bit too mushy. I didn't use any nuts either, as I did not think I would care for them after cooking in liquid so long. I left out the butter, too, because I just felt it was unneeded. I had already given my crock a quick coat of cooking oil spray to keep the oatmeal from sticking. On the upside, with these adjustments and because it's so very good for us, I liked this and I will make it again. Thanks!
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Chocolate Cobbler

Reviewed: Mar. 9, 2010
Took AnnesGazFam's advice and reduced butter to 2 T. and used a little more cocoa. It turns into a brownie-like cake with its own hot fudge sauce. It was very good with a scoop of vanilla ice cream. There was a grain or two of undissolved sugar in the sauce, but otherwise, it was excellent. My son actually made it with minimal supervision, except for pouring the boiling water and the actual baking. Easy, quick, old-fashioned yumminess!
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Bird Seed Energy Bars

Reviewed: Feb. 12, 2010
Like several others, I used half oil, half applesauce to cut the fat some. I also split the batter in half and added peanut butter and chocolate chips to one half (for the kids), and chopped cranberries without chocolate chips to the other half (for me). They taste great, with a nice chewy/crunchy texture, and make a very healthy and satisfying snack. If you're looking to replace those chemical-preservative filled bars from the supermarket, these are a good alternative.
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7 users found this review helpful

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Feb. 10, 2010
Excellent recipe! These were easy to put together, and tasted great. I cut back a bit on the adobo sauce, but otherwise followed the recipe ingredients for the marinade and dressing exactly. I only marinated the fish for about 30 minutes - in 6-8 hours it would be ceviche. The sauce had a mild heat that was just a bit smoky, and the lime gave it a bright note. (Note: Don't make the dressing ahead of time, because after a few hours, it becomes "soured" and bitter - probably the combination of acid from the limes and the sour cream.) I served it on doubled warm corn tortillas, with a little chopped white onion, cabbage and cilantro on top. With pico de gallo and black beans, these made a lovely meal. Thanks for sharing!
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Slow-Cooked Pork Barbecue

Reviewed: Jan. 31, 2010
I had most of a pork tenderloin leftover from a "buy one, get two free" sale at the grocery store, and decided to try this for a quick dinner after a busy day. The meat was tender and juicy, not chewy or stringy, which I find happens sometimes in the slow cooker. It had a light barbecue tanginess, but the underlying cola taste didn't work that well for me. It wasn't awful, but a little too strong. Next time, I will add more sauce and a lot less cola, or maybe just leave it out altogether. I've never cared for the recipes that cook ham in cola, so I probably should have known better. My kids really enjoyed it, though. We will definitely do this again. Thanks for a quick (took about 5 minutes to get it going) and easy, tasty recipe!
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Easy Mexican Rice

Reviewed: Jan. 26, 2010
This was good, but needed a little something more. I wanted to use up some brown rice, so I thought I'd try this one. It looked like it was too saucy, so I only used about 1/2 the tomato sauce called for. I also ended up leaving out the kidney beans when I realized the can I picked up at the store was actually chili beans! After tasting, I ended up adding onion, a finely diced jalapeno and a little red pepper, plus some cumin. Then it was great!
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Beef and Bean Chimichangas

Reviewed: Jan. 26, 2010
My kids like chimis, but I rarely make them because of the fat in frying them. Saw this and thought it was worth trying. Well, they turned out nice and crisp! I left out the corn (family preference) and cut way back on the taco sauce. I also added more cumin and spices, but otherwise stuck to the recipe. Definite kid pleaser!
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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: Jan. 26, 2010
We really liked this. I added petite frozen sweet corn, like some other reviewers, and that was good, too. I'm sure I'll make this again. Thanks, NSS!
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Microwavable Chocolate Fudge

Reviewed: Jan. 1, 2010
Just tasted like chocolate chips to me.
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Asparagus Quiche

Reviewed: Jan. 1, 2010
Very good! Cooked the asparagus and bacon ahead of time, and made the pie shell, then just mixed up the eggs and put it together for quick bunch prep. Great recipe!
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Smoky Chicken Spread

Reviewed: Jan. 1, 2010
I made this to add to the New Year's Eve spread last night, and was surprised at how good it was. The smoked almonds add a nice crunch - just using liquid smoke is not going to give you the same effect. Plus, it's very easy to prepare in the mini food processor, which is always great when you're making lots of different dishes.
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Peanut Butter Bars I

Reviewed: Dec. 5, 2009
Went to review these, and was surprised to see that I'd made these before. I had decided that next time I would soak the graham cracker crumbs in the melted butter for a bit first, because I don't care for the little bit of crunchiness they give the peanut butter layer (and I ground them finely in the food processor). Well, I guess I'll try that the third time I make them! Kids really like them, though.
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