joi Recipe Reviews (Pg. 1) - Allrecipes.com (10289148)

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Mom's Apple Fritters

Reviewed: Feb. 10, 2013
My husbands fav so I had to learn to make. They came out great as is, although we use vanilla almond milk instead. Eat them quick if you want them to stay hard, as they got soggy when I stored then in a Tupperware. But popped them in the toaster oven to warm them up and no one complained.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 10, 2013
Had a gluten free house guest challenge me to make crispy hot wings. Mission Accomplished! Only thing I changed was the flour to gluten free all purpose and I use normal sized wings and legs. We ended up leaving the floured chicken in the fridge overnight and they were fine for dinner the next night. Kept the temp the same and fried them 7 or so minutes each side. Great without the sauce too and just salted for your nonspicy people.
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Buttercream-Coconut Cake Icing

Reviewed: Feb. 10, 2013
I made this icing, but I left out the coconut/nuts and added cocoa. Awesome consistency and taste! Cupcake snobs at my office were raving about it. My new go to buttercream recipe.
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Fluffy Cake Doughnuts

Reviewed: Jan. 26, 2013
How adorable! I used vanilla almond milk instead of dairy and subbed the shortening with 2 tablespoons of melted butter. Recipe yielded 4 dozen mini donuts, perfectly put into the pan via the ziploc bag method. I made a chocolate glaze from a handful of dark chocolate chips melted with a tablespoon of butter. I glazed half with that chocolate (even added some sprinkles to a few) and half with the dipped in melted butter then tossed in powdered sugar idea. The later produced a great glaze. Just tossed in powdered sugar was good too, but super messy. None if them were pretty, but they are flying off the plates!
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Good Old Fashioned Pancakes

Reviewed: Jan. 26, 2013
We use vanilla almond milk instead of regular dairy and works great. They come out thick and dense yet still fluffy. I added more milk when we had a bigger group and they turned out thinner but still great.
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Best Brownies

Reviewed: Jun. 1, 2012
Followed recipe to a "t" and it turned out great. Didn't use the frosting. I took the advice of other reviewers and gently folded the ingredients instead of beating and the brownies weren't cakey at all.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Mar. 14, 2011
OMG Delicious. Changes: - Used Rainbow chard - I ran out of actually onion and used onion flakes. - And just olive oil. - And added some red pepper. sooooo goooood.
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Chimichurri Sauce for Steaks

Reviewed: Oct. 18, 2010
Not exactly the taste I was going for, but still very good and fresh tasting. I used Italian flat parsley and red wine vinegar instead.
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Moist, Tender Spice Cake: Gingerbread Variation

Reviewed: Dec. 12, 2009
I split the recipe into 5 mini loaf pans. I divided it evenly and probably should have used 6 mini loaf pans as the batter spilled over. Silver lining is that I got a bowl full of gingerbread "droppings" for myself, as all the loaves were to give away. :) I will definitely try the sheet cake method next time.
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Banana Coconut Loaf

Reviewed: Jul. 13, 2008
So good! I made them as muffins instead and they only took 30 minutes to bake. Also only used vanilla and sub'd macadamia nuts for walnuts. :D
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White Chocolate Macadamia Nut Cookies III

Reviewed: Dec. 3, 2007
I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. My switches: - 1/2 cup butter, 1/2 cup shortening - 1 tsp vanilla, no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo!
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Grilled Bacon Jalapeno Wraps

Reviewed: Nov. 18, 2007
This was a hit! I made it with water chestnuts soaked in soy sauce and brown sugar stuffed in the middle of the poppers. Everyone loved it. Was a surprise too, whether each individual popper was going to be spicy or not.
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