Mrs. Jason Recipe Reviews (Pg. 2) - Allrecipes.com (10478446)

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Mrs. Jason

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Refried Beans Without the Refry

Reviewed: Nov. 24, 2010
This recipe is awesome! The beans taste just as good as the commercial stuff in the stores and it's less salty and greasy. Prep is simple and this recipe is easily adjustable to suit tastes or experimentation. Also I love how this not only makes refried beans more healthful, it's very economical too since you can buy a big bag of dry beans- I used red kidney beans because that's what I happened to have- for about the same price as the reduced fat canned food. :-D
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2 users found this review helpful

Slow Cooker Root Vegetable Tagine

Reviewed: Oct. 14, 2010
I made this for dinner earlier this week. As per recommendation I increased the liquid and double the seasoning amounts. I made the broth in 3:1 proportion, but 2.5 or 2:1 would probably work better next time. I didn't have turnips but did have sweet potatoes, so I used one large sweet potato and about 1/2 to 3/4 lb carrots and parsnips. I didn't have dried apricots, but had raisins instead so I did that with the prunes. For time constraints I cooked it on high for 3 and a half hours. Turned out great and I'd definitely make this again!!!
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20 users found this review helpful

Russian Eggplant

Reviewed: Aug. 31, 2010
I was somewhat surprised by how this dish turned out. When I first cooked it, it seemed somewhat bland. I am not sure what, but there was something about the flavor that was odd, not really full and savory, but not really unpleasant. As suggested by other reviewers, I sauteed the onion, and instead of boiling the eggplant I simply put it in the casserole raw, covered the dish, and cooked it for a little over an hour. (I don't like the idea of boiling veggies when other means of cooking exist because I want to preserve their nutrients and flavors as much as possible.) Otherwise I made no other modifications. I think what surprises me the most is how I really like it a lot more after being reheated in the microwave. This seems unusual to me. There is still something missing IMO about the taste. I am not sure what to suggest other than the flavors seem to come out underdeveloped. I think this could be fantastic if the flavors were a little richer and full. Perhaps seasoning the eggplant with pepper and cumin or coriander prior to putting them in the casserole might help. I like the creaminess of the sauce combined with the subtleties of the onion and tomato, I just wish there was more of a savory accent to draw it all together.
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10 users found this review helpful

Foolproof Rib Roast

Reviewed: Jan. 22, 2010
I've made this at least 3 times now with consistently fantastic results. I use the seasoning recipe from Restaurant style prime rib roast (recipe on this site), halved to accommodate a roughly 5 lb roast. Not only have I used this on beef brisket and rump roast, but I've done this recipe using a butterflied/ boneless leg of lamb too. When cooking I have the meat sealed in a foil packet- like in the old Reynolds wrap commercials. I've never had it come out too dry or undercooked. I think the key to success is letting the meat sit out (before unwrapping it) for the prescribed time, cooking it as directed, and KEEPING THE OVEN CLOSED for the full three hour rest period.
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2 users found this review helpful

BBQ Meatballs

Reviewed: Nov. 16, 2009
At first I didn't think this recipe was that good. Though I think part of my impression was because of the bad choice in trying to pair it with cooked linguine. I intentionally made the full yield in order to have left overs. I didn't have an issue with them not cooking through enough. As the sauce was simmering, I used a large skillet and browned the meatballs in small batches before adding them to the pot with the sauce. They cooked through while the sauce simmered for about an hour. Reheating them and serving them alone I realize that they are quite tasty. I agree with one of the other reviewers that these would make great meatball subs. Though I didn't initially like them, my family did. And I've since served some of the left over meatballs and gotten many compliments. These do take a while to make, but they are worth it. Something that might help cut down on prep time is to have a few volunteers with you to form the meatballs. This might go without saying, though I've learned the hard way that you need to be careful when you are simmering the sauce so that it doesn't become burnt on the bottom of the pot. A splatter screen is a good idea too. Thanks Liane!
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17 users found this review helpful

Orange Pineapple Marmalade

Reviewed: Oct. 30, 2009
So far this has turned out exactly as I was hoping it would. (The marmalade is in the cooling phase, but I snuck a taste to test the flavor. :P) I used the stove top to cook this recipe. Also I used half the sugar originally called for, mixing in a little bit of the pineapple juice from the can instead. Even reduced that much it is still very sweet. With the zest I julienned the peel and then chopped into fine zest flecks. I added the two oranges worth of zest in with the pineapple, sugar, lemon juice and orange bits and cooked it. I think it took about 20-30 minutes of simmering for my batch to thicken over a simmer. For aesthetics I julienned and chopped another orange peel and mixed that in with the cooked marmalade prior to putting it in the jar. This was nice and simple. I am pleased with the consistency of the results and am looking forward to eating it as a spread or using it to make Sweet and Tangy meatloaf. :)
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9 users found this review helpful

Chicken Pot Pie IX

Reviewed: Aug. 27, 2009
This turned out really well. As a matter of personal preference, I omitted the celery, and because I didn't have any pre-made pie crusts I made 2 using another recipe (Easy-to-Remember Pie Crust). I left the sauce proportions the same but cooked it at 375 degrees Farenheit for about 45-50 minutes. I didn't have issue with the pie not being moist enough when served fresh, though reheated for lunch the next day it was a bit dry. No big deal. If I could, I'd give the recipe 4 and a half stars because my individual result wasn't a true reproduction of this recipe (the whole wheat flour I used gives a more muted taste than I think the recipe actually yields). While the end result was very good (this also was a first try at making pot pie), I think it may not necessarily be "the best". It is definitely worth the attempt though and might be enhanced by slight tweaking to individual preferences.
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Fast and Friendly Meatballs

Reviewed: Jul. 16, 2008
Easy recipe. Meatballs are kinda bland, but existing recipe is a good base for embellishing to suit your palate. I usually mix in chopped onion to give them moisture and texture. The meatballs are much enhanced when placed in a sauce to simmer for a few minutes prior to serving them.
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1 user found this review helpful

Fried Rice Restaurant Style

Reviewed: Jul. 16, 2008
This keeps getting better each time I make it. I tend to fudge the recipe a little. (Using peanut oil in place of sesame oil because that is what I have on hand. Using whatever mixed frozen veggies I have available, adding chopped onion to the mix when it's boiling. Using Teriyaki sauce in place of soy sauce when I was out of it, and using both when I got more soy sauce.) I have found that this is a very flexible recipe. The generic premise that seems to work for it is to cook some white rice. Then when that is almost ready, put frozen (and other desired) veggies in boiling water to get tender. Heat the skillet/wok and toss the veggies in. Then add the other ingredients as per recipe- egg, rice, seasoning sauce. I find that the end result tastes good both fresh out of the pan, and also as leftovers-either hot or cold. This seems to be a great easy, adaptable recipe to make as a side dish or entree. (I haven't tried this, but I imagine that bite-sized seasoned meat or tofu could be added to the recipe to make it more of a complete dinner as opposed to a side dish.)
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1 user found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Jul. 16, 2008
I had thought this recipe would be somewhat of a gamble when I first made it. My husband has told me before that he usually doesn't like meatloaf; however, the recipe sounded intriguing. I liked the idea of sweet/tangy meatloaf. I am really glad that I made it. My husband was really thrilled by this dish; we both thoroughly enjoyed it. The only major change that I made was to use ground turkey instead of ground beef. That doesn't seem to alter the desired outcome. The meatloaf part itself is kinda bland when going by the recipe; however the sauce that you pour over it really perks it up to make this something special. I enjoyed the sauce so much that after the meatloaf was gone, I used the leftover sauce to finish of the steamed vegetables I had cooked to serve along side this dish. Yum! I definitely will make this again.
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