Jezebelina Recipe Reviews (Pg. 2) - Allrecipes.com (10510614)

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Avocado-Shrimp Salad

Reviewed: May 24, 2014
I really like that besides the lime juice, this requires no dressing. I did add parsley and dill, however, and sauteed the shrimp with Old Bay.
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Italian Dressing Mix

Reviewed: Apr. 9, 2014
I make a quarter of the recipe at a time (once tried the full version, and then the remainder of the dry mix turned to stone, even in a closed contained) and mix it right away. I add a dash of mustard to help with emulsifying, and use more olive oil. Very good.
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Greek Pasta Salad I

Reviewed: Apr. 9, 2014
I skipped the mushrooms, but added a big cucumber and a can of garbanzo beans. Served without the salami (only for those that like it). The dressing was a bit too sour for our taste (although I will see how it is on the second day).
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Aztec Casserole

Reviewed: Apr. 4, 2014
Instead of enchilada sauce, I mixed a can of crushed tomatoes with a can of rotel, added chili, onion, and garlic powders, and let simmer for a few minutes. At the advice of anoter reviewer, also added black beans and corn to the sauce. Alternated layers (sour cream with chicken and peppers and cheese, tortillas, then enchilada sauce, followed by tortillas again). Very good.
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Suki's Spinach and Feta Pasta

Reviewed: Apr. 2, 2014
Very very good recipe! I made it with blue cheese (even though I know it's not a substitute for feta), but I figured the ingredients would suit blue cheese just as much as they do feta, and I was right. Very flavorful and delicious! I sauteed the onions first, added the mushrooms, once those gave out some of their liquid, added the garlic, sauteed for another minute, added the spinach (handful, frozen) and tomatoes, then after a few minutes, melted a full 8 oz of blue cheese right into the sauce. So good. I truly recommend it, and it's very easy to make. I will, of course, make it with feta too, but the blue cheese version is wonderful, for those who would like to try it.
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The Best Thai Coconut Soup

Reviewed: Mar. 3, 2014
Very very good. I added some more curry powder and soy sauce instead of salt. Added rice noodles (only a handful) for some body. Amazing.
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Nontraditional Crab Dip

Reviewed: Nov. 3, 2013
I used a full pound of imitation crabmeat, shredded finely. Instead of green onion, used about a tbsp of red onion (I know it's not the same flavor, but it's all I had). Upon mixing everything with the creamcheese, the dip felt too stiff to me (even my hand mixer was stalling), such that I knew it would break the buttery crackers when dipping, so I added about 1/3 cup buttermilk to just get it to a more spreadable consistency. My monterey jack cheese was with jalapeno peppers, so that added some more heat - might be too spicy for some people that way, but was perfect for me!.
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Apple Sheet Cake

Reviewed: Oct. 26, 2013
I am subtracting one star because I needed a bit more flour in order to be able to roll out this dough comfortably (I used buttermilk instead of milk, but this should have required less flour than milk). For the filling, I halved the sugar, because I drizzled caramel sauce over the apples (which was probably a mistake, because the caramel and apple juice boiled out of the pan a bit). Other than that - this is a great recipe.
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Oatmeal Pancakes II

Reviewed: Oct. 19, 2013
Very good recipe. I trippled the recipe, and added 3 cups buttermilk consistent with my other recipe, but it was too much, so 2&1/4 would have been right, as indicated by the recipe. As it was, I added 1/3 cup flour and it turned out good.
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Peanut Blossoms II

Reviewed: Oct. 19, 2013
Very good recipe. I made them too big, however, and only ended up with about 62 huge cookies. Next time will try making them smaller.
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Chocolate Press Cookies

Reviewed: Oct. 18, 2013
4 stars because had to tweak the recipe. Used almost 1 cup (180g) of shortening, and 3-4 tbsp buttermilk. Very tasty and chocolaty. However, to prevent spreading next time, I will use indicated amount of shortening and just add the egg and buttermilk to compare.
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Jesse's Ginger Salad Dressing

Reviewed: Oct. 11, 2013
All I could taste was the soy sauce in this.
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Broiled Tilapia Parmesan

Reviewed: Oct. 11, 2013
This is the second time I made this, and I have to say this is way too greasy. It's probably better to sprinkle the fish with the parmesan and some breadcrumbs, along with the spices, without any of the mayo or butter. As it is, it's not good at all.
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Chef John's Quiche Lorraine

Reviewed: Oct. 9, 2013
I thought the filling was too soft - i like a firmer quiche, apparently.
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Chicken Soup Au Pistou

Reviewed: Sep. 24, 2013
Very good soup. I subbed garbanzo beans, simply because that's what I had on had, and used a green pepper instead of the carrots!
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Blue Cheese Dressing

Reviewed: Aug. 28, 2013
This is for me to remember what I did - 1/2 cup mayo, 1/2 cup plain yogurt, 1/2 cup buttermilk/kefir, dehydrated onion and garlic instead of fresh, dried parsley, no lemon, and more blue cheese. Great consistency and taste, even before sitting.
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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Jul. 19, 2013
This is a delicious recipe, except that I used an 8 oz block of creach cheese instead of the boursin, melting it into the mushrooms, also adding a clove of garlic and some fresh parsley to add a bit more flavor. Absolutely delicious!
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Chef John's Harissa Sauce

Reviewed: Jul. 13, 2013
I combined this recipe and another one on this site to make my favorite harissa ever. Instead of the fresno and habanero, I used fresh jalapeno peppers (4)and did NOT roast them, and instead of lemon juice, added fresh cilantro. Very very good harissa.
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Hungarian Mushroom Soup

Reviewed: Jun. 22, 2013
This soup is delicious! I followed the recipe exactly, except that I used FRESH dill, and I added it with the parsley and sour cream. I implore everyone to do the same! Dried dill tastes like grass and not like dill at all. Fresh dill absolutely makes this soup! For Pete's sake, instead of buying a bottle of dried dill, just buy a bunch of fresh, and freeze the rest for when you need it next. Then just chop it up while still frozen, and add to your dish. No need to defrost!
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Ham Chowder

Reviewed: Jun. 7, 2013
WOW that's a lot of rosemary!!! That MUST be a typo. I used 1/2 Tbsp and it is plenty! As an aside, I make a similar soup without the carrots (and rosemary), and it's just as good with or without.
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Displaying results 21-40 (of 149) reviews
 
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