judy Recipe Reviews (Pg. 1) - Allrecipes.com (10283138)

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Mincemeat Cake

Reviewed: Dec. 11, 2014
I am always looking for mincemeat recipes. I love the boxed mincemeat because there is no HFCS. This is a great recipe. Add this ti my holiday rotation of sweets. I made an applesauce glaze for this cake instead of the caramel frosting. a citrus glaze would be nice as well. Thanks
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Fruit Sherbet

Reviewed: Oct. 9, 2014
Looks great! Will have to try.
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Indian Curried Barley Pilaf

Reviewed: Aug. 14, 2014
I've done this with lentils when I didn't have barley. Excellent. I also doubled the curry and garlic as we like it a bit spicier! But great basic recipe to jump off from. Any beans or coarse grains work, even a combo. I use the pressure cooker. I bet a slow cooker would work as well! THank you!
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Chef John's Blueberry Clafoutis

Reviewed: Aug. 14, 2014
I've been making this recipe off and on for a number of years. First hear of it on Iron Chef by Cat Cora. Used Cherries. I have since over the years used all kinds of fruits and mixtures, depending on what I have on hand. Lemon or orange zest kicks it up a notch as well.
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Condensed Soup Mix

Reviewed: Nov. 19, 2013
Using this recipe for several years now. I store the powder mix and add the liquid when I need it. Quick easy and delicious. Then I can use broth water or whatever liquid I want depending on what I am making. Often use liquid from sauted mushrooms as part of my broth, for example. Great for green bean casserole!
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3 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Nov. 7, 2013
Excellent! Have been making this for years, just haven,t rated it! I always add menudo seasoning-- about a tsp or oregano if I don't have the other. I also use some cotejo cheese to finish for a little more Mex flavor, Ole!
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Brennan's Irish Soda Bread

Reviewed: Mar. 30, 2013
Excellent Recipe, been using it for years. I do update it a bit with caraway seeds and currants or raisins. But excellent crumb, easy to modify with other seeds and additions while sticking to the basic recipe. Thanks everyone for your input.
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Quinoa Pudding

Reviewed: Jan. 20, 2013
This is good, but way too much liquid. I use quinoa a lot. The liquid to grain ratio is 1 part grain and 2 parts liquid. Adding the additional amount of apple juice made it soup. Just cook it in the apple juice. and spices with raisins. Saves a step and tastes great. Oh--I thought full on juice was too sweet so I halved it and used the rest water. I'm always looking for ways to use quinoa. VEry simple to use and I very often use it instead of rice. Enough protien to not need meat and absorbs a wide variety of flavors. I NEVeR use soy products any more, as some suggest, but milk would be excellent, as would coconut milk, with asian or Indian flavors to make it a little more exotic. Also add other fruits and nuts.
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5 users found this review helpful

Figgy Pudding

Reviewed: Jan. 20, 2013
This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicily but can no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much.
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26 users found this review helpful

Lemon Pudding Cake I

Reviewed: Aug. 23, 2012
One of my favorite old time recipes I lost mind and was glad to find this. But far too much sugar. I use about 1/2 cup and it's great. Also grate lemon zest into butter and sugar--all that I can get from the lemons I use. We like it puckery. Less sugar seems to bring out the lemon flavor. Chocolate pudding cake and gingerbread pudding cake are equally awesome. thnks for the recipe.
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Carrot Cake VI

Reviewed: Mar. 9, 2009
Hi Erma This is indeed excellent carrot cake. I looked high and low for a recipe that used a fraction of the oil that most recipes called for. I agree with another reviewer that it is more like quick bread, but never-the-less it is excellent. Moist, tender, flavorful. That being said, I made a couple of changes for my preferences: doubled the spices; decreased baking soda to 1 tsp and added 1 tsp baking powder. Also added crushed pineapple and used the juice to make up some of the liquid. Decreased sugar to 1 cup: half brown and half white (Whey-Low). Used 2 cups grated carrots. What a great recipe. Cooking all the fruit and veggies for a few minutes has to be the secret to the moistness. I let it cool thoroughly before baking. Baked in an 11x7 baking dish to make a single layer to cut into squares for lunch boxes. My family was in heaven. I bet it will be better in a couple of days--if it lasts that long. thank you so much Judy in WA
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6 users found this review helpful

Pecan Pie V

Reviewed: Jan. 15, 2009
Hi Elaine: Just add my thanks to the rest. I have been cutting out corn syrup, so have been looking for a recipe without it for a few months. THIS IS DELICIOUS PIE That said, I did every modification to reduce calories that I could, and it still tasted lots better than traditional pecan pie. Changes as follows: Whey Low brown and white sugar substitute Egg substitute, Smart Balance for butter, no crust Extra vanilla, non-fat milk and 2 tbsp of bourbon (probably undid all the other good things I did-lol) A delicious pie. Thanks again Judy in WA
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Blueberry Buckle

Reviewed: Jul. 22, 2008
Excellent recipe! That said, I simply used it as a guideline for my own buckle. I am often unwilling to rate recipes because I rarely make them as the recipe is written. I have been cooking for years, and we have developed our own preferences, but I am always looking for recipes to adapt and this one did beautifully! Whole wheat and oat flour for flour; Whey Low sugar for sugar (whey-low.com. 75% less calories and carbs than regular sugar-we are diabetics. And not artificial) use about 1/3-1/2 amount of sugar called for. Almost always use combination of Whey-low white and brown). double the vanilla. Nutmeg in this one. I used chopped up peaches instead of blueberries, as that is what I had. Cooked i a slower oven 325 (as recommended by others) Will make a raspberry sauce for a variation on Peach Melba, as I made jam last week (using Whey-Low of course). Thank you JBS Box for an excellent recipe to make my own. Not many adapt as readily as yours did Judy in Washington
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