Mrs. Jason Recipe Reviews (Pg. 1) - Allrecipes.com (10478446)

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Mrs. Jason

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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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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

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

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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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

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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16 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

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

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

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

Butternut Squash and Turkey Chili

Reviewed: Dec. 1, 2010
By my estimation this recipe is fantastic. I can't say for certain because of the changes I made. I used more garlic, 1 28oz jar of tomato sauce instead of the original tomato ingredients, I used leftover turkey instead of ground turkey, borrowed another reviewers suggestion to substitute canned corn for hominy, and I used freshly cooked beans instead of canned. I think the cumin- chili powder- garlic salt proportions are fine as is. It's got pep; however, it's a pleasant zing, not too pungent or hot. (Jalapenos are kinda hot for me. Habaneros are almost too hot for me to eat ever unless they are teamed up with something to counteract the capsicin. I say this to help define 'not too hot', the 'heat' level for this was like mild to medium salsa.) I had to extend the cooking time to account for the non canned beans, and I added the turkey (cubed) about halfway through to prevent drying out. When I made it the recipe filled an 8qt stock pot (1 lb of kidney beans and a lot of leftover turkey is probably why). My family was unanimous in their approval of the chili/ stew. I will definitely make this again in the future.
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23 users found this review helpful

Quinoa with Asian Flavors

Reviewed: Dec. 29, 2010
Just made this for lunch and it was awesome. I reduced the soy sauce to 1 TB and increased the garlic and ginger (1 small bulb, or about a dozen cloves and 1/4 minced fresh ginger). I think that the cooking time directed may be too long. My quinoa seemed done about 10 minutes sooner than described in the recipe. Over cooking quinoa ruins the texture. It becomes mushy and loses the mild crunchiness it has when cooked until the spirals start showing on the kernels.
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9 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 29, 2010
Fantastic. May even be able to reduce olive oil to 2 Tb instead of 3 without impacting the flavor.
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4 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 13, 2011
This is a fun, simple, tasty snack. (To me these seem reminiscent of seaweed, without the strong salty flavor. The chips come out light and airy with the kale giving just a subtle flavor through the texture.) I think the prep time is longer while the cooking time is much shorter. On my oven the batches were getting crisp at around 5 minutes. I'd take them out just as they'd become dry and crunchy. I followed earlier suggestions to use a spritzer to lightly coat the chips with olive oil. Also I began by using regular seasoning salt or a Cajun seasoning blend; however, I find the kale is so light and doesn't really have a strong flavor so it lends itself to whatever spices you may like. (My bunch of kale was too much for one baking sheet, so I made several batches. One flavor combo that I tried that I thought worked well was a light dusting of cinnamon and sugar; it's kind of like kettle kale chips.) My teenage brother liked them- I didn't tell him they were kale, just chips- and my two and a half year old kept sneaking more chips into her bowl. I think this would be awesome for parties.
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7 users found this review helpful

Low-Fat Corn Bread

Reviewed: Jan. 16, 2011
I followed the recipe as is, doubling the ingredients. My plan was to make thinner corn bread squares; however, this wound up being way more effort than it needed to be since I didn't adequately grease the pans. (I used two 13"x17" pans instead of a 9"x9") The resulting squares were 1/4" to 1/2" thick. I imagine the normal size serving would be 2-3 times thicker. I did it this way to reduce calories per serving. While they were somewhat dry, that didn't bother me. I was planning on serving them with a very moist chili. They were mildly sweet, not as sweet as I prefer for cornbread on its own. Adding herbs to make it more savory might be a good idea to improve the flavor if people don't want to add sugar or more applesauce. Though some degree of sweetness depends on cornmeal; lousy cornmeal can make the cornbread more bitter. Personally I like my bread a little sweeter and will probably use homemade applesauce or cranberry applesauce in the same proportions as the commercial variety. Preservatives in commercial applesauce reduce the sweetness, so without increasing sugar for this recipe it is possible to make sweeter cornbread by using fresher applesauce. I really like "Sarah's Applesauce" here on Allrecipes or "Chunky Cranberry Applesauce" from Cooking Light: Complete Meals in Minutes.
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4 users found this review helpful

Eggplant Tomato Bake

Reviewed: Jan. 26, 2011
This was alright. My family was not impressed, but I think this could be better very easily. The main problem is that the texture of the eggplant is a big make it or break factor for this dish. Cooking as directed for 10-15 minutes was not long enough. This would taste awesome if the eggplant were tender, but it was tough and chewy. I might try this again, but I'll cook it longer and/or slice the eggplant thinner next time.
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11 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Jan. 26, 2011
This was fantastic! By far it was the favorite dish at dinner. The chicken was tender, the sauce was excellent, and it was very easy to make. (It took me longer because I started with a 5lb fryer chicken and removed the skin and bones to ensure that it would cook evenly.) Definitely cut back on the sugar. 1/4 c is plenty, I might even scale back a little more next time.
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25 users found this review helpful

Indian Style Basmati Rice

Reviewed: Feb. 3, 2011
This was delicious. I did my best to follow the directions as is, though I had black cardamom pods- not green ones. I used that and I substituted olive oil for regular vegetable oil. I noticed that when sauteeing the onion to prevent it from burning you can add spoonfuls of water to the pot. It evaporates easily enough so as not to affect the recipe. I picked the spices out just before serving. As directed the rice was not firm, but it wasn't mush either. Letting it sit helped it dry out enough for the rice to keep its shape without giving the rice an unpleasant texture. As for flavor, I guess it depends on expectations. The flavors are a bit subtle, though that is part of what makes this dish great. It's not bland and can compliment several different flavor pairings in other dishes. (The meal that I served it in involved lemon-pepper, butter, garlic, ginger, sriracha, soy sauce/ salt, hoisin, and almonds.) BTW, even considering the serving size as at least a half cup, there is no way that the calories per serving is 51. (using an external recipe calculator the calories per serving came out to 101, not 51.)Rice and other grains tend to be high in calories, so I have a hard time believing the posted nutrition information is reliable.
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10 users found this review helpful

Chinese Egg Soup

Reviewed: Feb. 8, 2011
I really enjoyed this. It was simple, quick, and tasty. The only difference I made was to use ~1c. frozen mixed veggies. (This was because I didn't have just peas frozen and didn't want to use canned peas, and then forgot to look back at the recipe to verify adding the right amount. :P) The veggies give the soup a mild sweetness to it to accent the saltiness of the broth.
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3 users found this review helpful

Broiled Sweet and Tangy Tilapia

Reviewed: Mar. 28, 2011
I doubled the dressing recipe- and am very glad I did, it's fantastic! It's like a light tasting/ delicate honey mustard sauce. I think it complements the fish very well. The only other changes I made were out of necessity- I used apple cider vinegar instead of raspberry vinegar, which I did not have, and I used dried tarragon instead of fresh tarragon for the same reason. I will definitely make this again!
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10 users found this review helpful

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