Jamie Recipe Reviews (Pg. 1) - Allrecipes.com (10195608)

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Spicy Crabmeat Tostadas

Reviewed: Apr. 25, 2009
I did it a little different. I used large (burrito style) flour tortillas. I used a pan to fry them to desired doneness. I used imitation crab meat that I had bought for salads. The rest, I follwed the recipe except for adding a small can of diced green chiles while cooking the mixture. Imitation crab is great for this, gives the tostada a sweetness. DELICIOUS
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2 users found this review helpful

Homemade Spaghetti Sauce

Reviewed: Sep. 5, 2008
People are correct as to the water volume,thats a ridiculous amount. I used Tomatoes from our garden and about 4 cups of H2O with 3 cans of Tom. paste. It came out perfect. I added some other goodies from the garden as well. It was straight up Vege Sauce...
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250 users found this review helpful

Spanish Potato Omelet

Reviewed: Apr. 27, 2008
This was good..pretend its an egg tortilla and put whatever you like for the topping... Never had my potatoes in the omelet itself but it was worth it... I always mix my eggs and potatoes in the diner as I'm sure most do, so what the heck.. It was pretty good and real easy.
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9 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Apr. 21, 2008
This was great... Easy and delicious from first to last BITE ! Didn't have monterey jack on hand but did have shredded mozerella which worked out beautifally. I used Classico Traditional sweet basil sauce for the bottom of the pan. Next time I will also sautee' some mushrooms in Olive Oil and Butter to go with it. Served this entree with a Indian saffron rice which can be found on this site as well.
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2 users found this review helpful

Jamie's Minestrone

Reviewed: Oct. 20, 2007
Like Many, the thickness might be a problem if you are thinking SOUP. I saw this coming in the last 45 mins. of simmering and added more liquid at that time. I made a big stock pot full and it was wonderful. My wife loved it as well and is bring over a container full to her parents house tomorrow for lunch. Cut back a little on the veggies.. thats the only difference I will make the next time... Great name for the Minestrone too.
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1 user found this review helpful

Asian Salmon

Reviewed: Sep. 15, 2007
In all honesty, I never cared for salmon at all, it always came out bland when it was cooked for me. My wife loves salmon.I decided to go ahead and put my tastes aside and make her a salmon dish. This was fantastic !! I didn't change the recipe at all except for sprinkling the dill weed on top of the fish before placeing in the oven instead of afterwards. I have changed my mind about this fish after tasteing the asian recipe. I cook all the dinner meals at home since I am disabled. This definately goes in my recipe binder.
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2 users found this review helpful

Baked Lemon Chicken

Reviewed: Sep. 14, 2007
I made this last week and it was delicious. I love the flavor as did the family. I wish the coating was more of a crunchy texture but nonetheless, it was great. I think next time I will put the chicken in a hot oiled skillet for a couple minutes on each side and then bake it the rest of the way. Try this one, it's pretty simple. Also, I used bottled lemon juice and when done cooking, I drizzled a little more on each piece. Bon Apetite
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Sep. 7, 2007
You have to remember, because of pasturization on cheese now, it's not like the 50's and 6o's when it was real and you never heard of cheese foods. The cheese will develope small clumps for the oil that is in it. No way around it. Learn to add more liquid than the recipe calls for and you will come out with a better product.
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6 users found this review helpful

Belly Burner Chili

Reviewed: Sep. 4, 2007
Great flavor and so easy too. I used 2 lbs of pork chorizo instead of the sausage. I used 2 cans of tom sauce and 1 can of diced tomatoes. I used cannelini (white kidney beans) 2 cans, instead of the 1 can of red beans. It was thick and yummy but not to dry.
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19 users found this review helpful

Deep Fried Dill Pickles

Reviewed: Sep. 4, 2007
instead of the mess of dipping and coating, I used large won-ton wrapers and seasond the pickle spear itself before wrapping. Crispy and tasty with no muss or fuss.
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4 users found this review helpful

 
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