Justine88 Recipe Reviews (Pg. 1) - Allrecipes.com (10305103)

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Garlic Shrimp Spaghetti

Reviewed: Jul. 10, 2008
This was the BEST past sauce ever!!! I guessed from the other reviewers that the lemon was a bit much probably because they gave their cooked shrimp the obligatory lemon bath b4 warming in the pan. That plus all the lemon juice in this recipe may have been a bit too much citrus, which is why I divided the amount called for into 1/2 Tablespoons, using the first 1/2 for the shrimp bath, and the rest for the pan. Also, as one reviewer suggested, I ommitted the "water" called for and just mixed the cornstarch w/ a full 16oz. of chicken bouillon. I began w/ a saute of 1/3C of diced onion in the oil b4 the garlic and cayenne. (We love onion!) At the end, I threw in 2 plum tomatoes, diced, and 3T of cooking oil infused w/ Taragon and white pepper for that extra oomph. I alternated adding pasta water and a little more cornstarch/water to the pan to make the sauce the amount and thickness I desired. (I doubled the pasta amount.) Over all, this was an EXCELLENT base recipe to tweak, which my fam LOVED so much that I carded it w/ my changes and called it "Rustic Shrimp Pasta."
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24 users found this review helpful

Tender Barbecued Chicken

Reviewed: Aug. 29, 2009
I found this was a simple, tasty slow-cooker recipe, which I think is hard to find. The chicken needed more seasoning b4 going into the cooker than the recipe lets on, so I seasoned both sides of all my pieces with salt, pepper and adobo (garlic salt mix). Also, some had complained about the watery sauce that you get so much of with this recipe. There is no real trick here, you just need to take off your chicken skins. I leave two pieces w/ skin on since I like a little chicken fat in my gravies. All in all, this was a perfect bbq slow cooking chicken recipe that was very tasty.
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11 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: Jan. 8, 2010
Scrumptious!! I've just begun my foray into fish, and started out frying. This was my first attempt baking, and it was sooo successful! Although I too switched-out the egg white for mayo/lemon juice, I give this poster 5stars because they nailed the important stuff -roasting rack, temp & time, brush-on, &all other methods!)Critical 2first-timers 1 observation: I think reviewers complaining about dryness are using the wrong breadcrumbs. Not Progresso Italian style, but PANKO! The poster does say "dry bread crumbs." I find its always best 2go with panko 9 out of 10 times! Happy eating :)
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3 users found this review helpful

Veal Stew

Reviewed: Mar. 29, 2008
I made this pretty much as written, simmered a little longer, and only added some tomatoe paste to thicken as one reviwer suggested. I put peas in at the end and served over rice. It was a tender veal, but still bland for our tastes. Maybe some spicy grill mix seasoning next time, or over potatoes or better yet, a pasta that will not soak up all the sauce as the rice did.
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2 users found this review helpful

The Best Banana Bread

Reviewed: Mar. 26, 2011
I'll give this 2.5 stars. I thought there was wayyy too much flour in this, even though I reduced as others suggested. Maybe go down to 1 1/4C and add more bananas... Problem with the way this recipe is written, 'cause it's so hard to tell how much banana you'll need to= 1.5 C. Better to write it as "2 lg bananas, mashed" etc.
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1 user found this review helpful

Apple Bundt Cake

Reviewed: Jan. 9, 2010
I baked this last nite because I had some apples lying around that no one was eating. I wanted a quick, no-thrills dessert. Unfortunately, that's exactly what this is. I know bundt cakes are notoriously bland, but this really hits ten on the bland scale. I think the oil was too much and ultimately destroyed this bundt. I even cut it down by 25%! But I think others were smarter to replace half w/ applesauce. Definitely do this! And, even though my icing is great and I made tons to pour over this, it still needs something more complex. The reviewer suggesting a caramel sauce sounded closer to what this will need to make it a success.
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1 user found this review helpful

Smashed Cauliflower

Reviewed: Oct. 16, 2009
This is smashalicious!!! I used a really large head, and so used only a half-cup less broth than called for. Everything else was followed exact with scrumptious results! This one gets carded. Thanks for sharing this!
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1 user found this review helpful

Scalloped Corn I

Reviewed: Apr. 18, 2010
This recipe is for people with no discernible palate.
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0 users found this review helpful

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