Jezebelina Recipe Reviews (Pg. 1) - Allrecipes.com (10510614)

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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 1, 2013
Used 2/3 cup white & brown sugars each, making it a 1&1/3 cups sugar. Delicious recipe!
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Potato and Shiitake Mushroom Gratin

Reviewed: Sep. 7, 2014
omitted rosemary and reduced cream
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Soft Oatmeal Cookies

Reviewed: Jan. 28, 2012
i melted the butter, otherwise followed the recipe exactly
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Southern Dirty Rice

Reviewed: Apr. 12, 2010
I love this dish. I have never been in the south, am not familiar with southern cooking, but this rice is amazing. Serve with lots of pickled everything (pickled cucumbers, marinated tomatoes, green and black olives, giardiniera salad, pepperoncini peppers)...
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Glazed Lemon Bundt Cake

Reviewed: Mar. 19, 2010
I really liked this recipe. However, since many reviewers said that the lemon taste was not very strong, I deseeded one lemon and then pureed it in the food processor (peel and all). Then I decreased the amount of milk to 1/2 cup to account for the additional liquid from the lemon. This made the lemon flavor stronger, and for those who are afraid that the pith is bitter, it's not -just make sure to deseed.
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Prune and Raisin Filled Cookies

Reviewed: Mar. 19, 2010
Unlike the other reviewers, I had never heard of these cookies before, and did not have a sentimental/nostalgic reason for making them, so I was approaching these without any expectations. However, after having made these cookies, I fell absolutely in love with them! The recipe is perfect (the dough is absolutely beautiful, and is easy to work with), the crust is flavorful, crumbly but soft, the filling is just sweet enough, and the nuts add another texture dimension. The recipe makes a bunch, and after 5 days I only have a couple of cookies left (keep in mind this is just 4 people eating), they are that good! I would definitely recommend this recipe to everyone, even those who have never heard of these before. They are absolutely amazing with milk! ***These keep better out in the air, instead of in an airtight container since in a container they get a little soggy because of the filling.
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24 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Mar. 12, 2010
Absolutely delicious! I used more almonds (and almond extract) and less sugar, but it was still amazing!!!
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1 user found this review helpful

Lemon Poppy Seed Muffins II

Reviewed: Mar. 2, 2012
These are wonderful, light, fluffy, and delicious muffins with the following changes! 1) use 1and1/4 cup buttermilk or kefir instead of milk and lemon yogurt, 2) increase sugar to 1/2 cup to compensate for less sugar in buttermilk, 3) increase baking soda to 3/4 tsp and decrease baking powder to 1tsp, 4) most times i omit the glaze, and these make a great morning muffin, not just a dessert
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3 users found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Mar. 13, 2009
Amazing! I didn't peel the eggplant, but just cut into small chunks after roasting, with skin still on. Added just a bit more of yogurt and then some sour cream and water to make slightly saucier. But otherwise amazing!
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Morning Glory Muffins I

Reviewed: May 27, 2012
Very good - used 2 eggs instead of 1 egg and 2 whites.
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Italian Style Meatloaf I

Reviewed: Sep. 30, 2008
The best meatloaf I ever ate, and I forgot to add the mozzarella!
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Carrot Cake III

Reviewed: Jul. 29, 2008
I substituted apple sauce for 2/3 of the oil and put less sugar. The recipe was still fantastic!
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1 user found this review helpful

Pumpkin Roll II

Reviewed: Jun. 13, 2008
What an amazing and tasty recipe! My pan was bigger, so I made 1& 1/3 the recipe.
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10 Pound Cheesecake

Reviewed: Jul. 13, 2012
For a DULCE DE LECHE flavor, either boil the two cans of sweetened condensed milk (fully submerged by at least 3 inches of water) for about 2.5-3 hours, or buy already prepared dulce de leche, and proceed with the recipe as written (without cherry pie filling). DELICIOUS. And still works the same as uncooked sweetened condensed milk.
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Murgh Makhani (Indian Butter Chicken)

Reviewed: Jan. 12, 2013
I used this recipe mainly as a reference for the spices. I made it with lamb sprinkled with all the salt, garam masala, and tandoori masala - when the lamb was browned and all liquid evaporated, I added the ground ginger, onion, and garlic, and cooked for about 10 minutes. Then I added crushed tomatoes and cooked for about 45 minutes, until lamb was tender, then stirred in the cream. Really really good. Oh, and depending on the spiciness of your tandoori masala, the chili powder may not be necessary.
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Spumoni Chocolate Chip Cookies

Reviewed: Jan. 20, 2013
I use craisins instead of maraschino cherries, and we love these cookies.
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Oatmeal Peanut Butter Cookies

Reviewed: Feb. 21, 2013
Wonderful Recipe! I followed it almost exactly (decreased the white sugar a bit and used butter instead of margarine since I was out of margarine). The cookies turned out soft and tender and delicious.
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Cream Puff Cake

Reviewed: Apr. 26, 2008
This recipe is amazing - never knew cream puffs were so easy to make. The dough turned out without a hitch - however, I didn't have the right size pan, so I just made couronnes (got the idea from a french cookbook) and then stuffed them with the filling (cut across and add filling). Oh, and my filling ended up having these tiny little lumps in it - maybe my cream cheese was cold, but it was delicious anyway. Update: I found that there was too much filling for the amount of pastry, but that is purely a personal preference.
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Antipasto Pasta Salad

Reviewed: Apr. 26, 2008
I used this recipe as a base and have gotten an amazing result. I only had mini seashell pasta, so I used that. I substituted mozzarella cheese for the asiago and also threw in some leftover provolone. I only put in one green fresh pepper, however, I also added 3 marinated red peppers (not roasted). I then substituted green olives with pimentos for the black olives. Finally, I made my own dressing with 1 tsp basil, 1 tsp oregano, 1 tbsp parsley, 1/3 cup olive oil, 2 tbsp balsamic vinegar, 2 tbsp white vinegar, and 1/2 tsp dijon mustard to make sure the dressing emulsified. Everything else I kept the same. YUMMMO - it is like one big giardiniera - even the pasta tastes mildly pickled. But I guess that is because i poured the dressing over everything and let it sit and get absorbed. Alright - I can't talk about the salad anymore - I have to go eat it now. UPDATE: I found that this recipe does not keep very well. I made it on Saturday and on Monday it was getting a little too vinegary and sour (but that may be because of my marinated peppers). Either way, make sure you make it for a party, not just for yourself or your family, because there is just too much to eat within 2 days. But the recipe sure is DELICIOUS.
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Buttermilk Oatmeal Muffins

Reviewed: Aug. 11, 2011
very quick muffin to make... as a variation, i have also used various flavors of yogurt instead of buttermilk (the 6 oz containers, diluted with the necessary amount of milk to make a cup)... next time will use regular oats instead of quick... also, use the full amount of sugar :)
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3 users found this review helpful

Displaying results 1-20 (of 138) reviews
 
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