JCAFELD Recipe Reviews (Pg. 1) - Allrecipes.com (1044356)

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Kelley's Peach Cobbler

Reviewed: Jul. 20, 2014
I needed a cobbler recipe with frozen peaches so I chose this one. Once I started making it, I was a bit skeptical. It seemed like a LOT of liquid and a LOT of sugar for that small bag of peaches. Well, it ended up being delicious and very well received. All that sugar and butter created a caramelly flavor that was hard to beat My (tiny) modifications were to include a small splash of vanilla in the peaches, bake it a good 10 - 12 minutes longer to a medium brown on top and around the edges and to boil the peach liquid down a bit (3 - 4 minutes) before pouring on top of the arranged peaches. So easy and delicious that I'll definitely make it again. Thank you!
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Southern Pimento Cheese

Reviewed: Jul. 20, 2014
Delicious. I had to use a jar of roasted red peppers because my grocery store didn't carry pimentos.
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3 users found this review helpful

Black Bean and Rice Enchiladas

Reviewed: Jul. 8, 2014
Delicious. Didn't change anything other than used white rice (that's what I had). We are not vegetarians but I made this for a guest and we all enjoyed it. Will make again.
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Caramel Bars

Reviewed: Jun. 5, 2014
Followed this to the letter and served it to a slew of high schoolers. They all loved them. NOTE: the dough doesn't look like it's nearly enough to cover the pan but be patient. It will cover it! Oh, and I did spray the pan with PAM before assembling them. It didn't say to but I thought I should.
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Basic Crepes

Reviewed: May 26, 2014
Excellent recipe. Foolproof. I've even used almond milk instead of cow milk. Delicious. Will definitely make it again. NOTE: I used 1/4 cup batter in a 10" nonstick skillet.
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Sangria! Sangria!

Reviewed: Apr. 14, 2014
This was a big hit at Tapas party I hosted. I followed it to the letter, using Trader Joe's Velvet Moon cabernet sauvignon and including the optional 1/4 cup sugar and club soda. It only macerated for about 3 hours and had plenty of flavor. Personally, I found it a bit too sweet but not in an objectionable way. Next time I'll try it without the sugar. This recipe is a keeper!
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Red Beans and Rice

Reviewed: Mar. 6, 2014
Delicious. I used half the cayenne and red pepper flakes because I was serving it to kids, and I used minced fresh onion and garlic. The middle-schoolers gobbled it up! Will definitely make it again and use full pepper amounts for my own family. Thanks for the recipe! UPDATE A WEEK LATER- made it for the family and this time i did a quick soak (boil then let sit in covered pot for one hour) instead of overnight soak. Not as good. Next time I will go back to her directions to soak overnight. I let this cook over super low heat pretty much all day long. The longer the better, I think, because it gets thick and rich. Next time I will also start with half the salt because after that long cooking, the salt was really concentrated, especially with all that sausage.
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Sloppy Joes II

Reviewed: Feb. 24, 2014
This is a good, basic kid-friendly sloppy joe. (I omitted the green pepper for the kids). It's on the sweet side so kids love it.
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2 users found this review helpful

Spinach Salad with Hot Bacon Dressing

Reviewed: Feb. 18, 2014
I made this dressing with leftover bacon fat from my freezer (I never throw it away after breakfast!) and much less sugar and it was delicious. Try it on Trader Joe's crunchy blend of cruciferous veggies. Half a cup covers a 10 oz bag.
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Sonoran Tilapia

Reviewed: Jan. 28, 2014
We loved this. Couldn't follow it to the letter but came close. (used half a bell pepper instead of Anaheim; cajun seasoning instead of creole) As written it is SPICY so back off on the cayenne and red pepper flakes if you can't take the heat. Great with pasta on the side, covered in the sauce. Yum. My family is usually ho-hum about tilapia because it's so mild. This really wakes it up and makes it tasty. Thank you Gibson!!!
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Peanut Butter Bars I

Reviewed: Oct. 26, 2013
Easy and delicious. What more could you ask for?
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Juicy Peach Crisp

Reviewed: Jul. 25, 2013
Delicious. I didn't have almond extract so I used vanilla instead. My peaches were horrid (hard, and unripe) but it still turned out great. Will definitely make this one again.
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Photo by JCAFELD

Hawaiian Tarts

Reviewed: Jul. 6, 2013
Delicious. Make SURE you don't overfill them with preserves and the coconut topping. I used a half-teaspoon measure with each. I also sprayed the mini- muffin pan thoroughly with PAM. I was nervous about getting them out of the pan after reading all the reviews but they came out just fine. I waited about 20 minutes while they cooled, then I gently ran a slim knife around the edges, and then I put a rack over them while I did the big "flip" to get them out. Note that these freeze extremely well too. I'm eating a defrosted one right now!
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Best of the Best Blueberry Muffins

Reviewed: Jun. 21, 2013
Fantastic! I had no buttermilk so I used some greek full fat yogurt (thinned with water). Will definitely make again.
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Greek Honey Cake

Reviewed: Apr. 8, 2013
Delicious. Followed the recipe to the letter except for the soaking syrup. Based on everyone's comments, I made half the recipe and found it to be plenty. Moist, sweet cake with a subtle orange flavor. Will definitely make again.
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Photo by JCAFELD

Seafood Lasagna I

Reviewed: Dec. 26, 2012
I just made this for Christmas Eve. Didn't have salad shrimp so I cooked some large frozen shrimps and just diced them up. (Took about 1.5 pounds raw shrimp to give me a pound, cooked). Also used the large can of refrigerated lump crab meat from Costco. Added fresh minced garlic and a few shakes of cayenne to the butter while making the sauce. My family really enjoyed it.
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The Sarge's Goetta - German Breakfast Treat

Reviewed: Dec. 12, 2012
OK, I didn't grow up on goetta but I married a Cincinnati guy and he loves it. Since we live in L.A. now, I have to make it myself for him. I followed this recipe to the letter except for a couple of bay leaves I added. My husband says it tastes totally authentic but he does want more salt in his so I will probably add another couple of teaspoons next year. NOTE: I ended up with 11 pounds of goetta with this recipe! I had to cook it in one crock pot and one dutch oven. A HUGE amount! I poured it into standard loaf pans (several!) and chilled overnight. Then, I took each "loaf" and cut it lengthwise to give me a cylinder which I then rolled into a sheet of plastic wrap to resemble the logs you get if you buy Gliers goetta. Wrap in foil and fill your freezer with porky goodness for the year! Thank you Sarge!
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Baked Homemade Macaroni and Cheese

Reviewed: Dec. 8, 2012
My family loved this. A few notes - use a pound of sharp cheddar. It makes a BIG difference. Other cheddars may leave you with a bland dish. Also, I had to use cavatelli (it's what I had) but measuring that by cup left me with too few noodles floating in a sea of sauce. I had to cook more pasta and add it to the pan. I ended up using 12 oz. of cavatelli. I used the traditional "roux" method of making the sauce - cook the butter and flour (I added 3 cloves minced garlic and a few shakes of cayenne) for a minute or two without letting it brown, then gradually pour in the warm milk and whisk. It comes together quickly and smoothly. Cold milk straight from the fridge will take longer to "sauce up". 2% milk is fine. Mine actually baked up and browned in less than 45 minutes so watch your oven. When the top is brown and it doesn't "jiggle" too much, pull it out. Thank you for sharing your recipe, Jody!
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Clark Bars

Reviewed: Nov. 5, 2012
Delicious. I used a little less powdered sugar because I only had a partial bag. I think you could get by with 14 to 16 oz. of the graham crackers. I used the full box (16 oz) and my crust was a bit crumbly and dry in a couple spots. No big deal. These are really, really tasty but very rich. Cut into small squares with a very sharp knife.
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Pumpkin Squares

Reviewed: Oct. 14, 2012
This one's a keeper. I followed the recipe to the letter except for baking them in a well-greased 10 x 15" (half-sheet) pan for about 25 minutes. I also frosted the cooled bars with a simple cream cheese frosting (8 oz. butter, 8 oz. cream cheese, 2 tsp vanilla and a pound of powdered sugar. Perfect, and extremely well-received.
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11 users found this review helpful

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