JAE Recipe Reviews (Pg. 1) - Allrecipes.com (10597576)

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Avocado, Tomato and Mango Salsa

Reviewed: Jan. 23, 2010
This really sounded like a good recipe, but in my opinion there is way too much onion (could be my own fault), way too much garlic and too much olive oil in this recipe. I like the fruit flavor, so I wish there was more mango. Two stars were given because I think the recipes should be rated on how they turned out when the directions were followed, not on how the recipe turned out after modifications. If I were to try this again, and I might, I'd use one garlic clove, 1 1/2 cups of diced tomatoes, and 1 1/2 to 2 tablespoons of olive oil. I would also make sure to chop the mango and avocado into smaller chunks. The onion was a little strong, but I may have used more than 1/4 cup because I eye balled it instead of measuring. The garlic and onion flavors hung around in my mouth for a few hours after dinner. I really like mango and any fruit with salsa, so I will try this again with my own modifications.
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Banket

Reviewed: Dec. 22, 2009
This is such a great recipe. I followed the ingredient list, exactly, except I used an entire egg for brushing the crust instead of just an egg white. I skipped the almond extract, too. ( I actually weighed the almond paste so I don't ever have to measure it in a measuring cup again. I shaped the paste with my hand to fit in my measuring cup. I pushed small parts down into the cup to make sure there were no air pockets. It weighed 14 oz.) I chilled the dough and the filling overnight. I rolled the dough into 15" x about 6" strips on the counter using a lot of flour on the dough, counter, and my hands. Don't be afraid to use too much flour. APRON! Once the dough was rolled out, I sprinkled a bit of flour onto the dough's surface before placing 1/4 of the almond mixture onto the dough. Then I sprinkled more flour on top of the almond mixture and my hands so I could roll it into a long snake. Roll the filling towards the edge of the dough and then roll it up like a snake. Scrape excess flour off the roll with a paper towel before placing onto the pan. I dipped my fingers into water to seal the dough to itself, especially important on the ends. I cut slits along the entire top of the pastry about 1/2" apart. Then I brushed the egg on top. I used a Pampered Chef baking stone (rectangle flat one) and baked all of it at 425 for 25 minutes. PERFECT! They browned evenly and slid right off the stone, evenly browned top and bottom. (I like stones for this and many other reasons.) ENJOY!
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Blueberry Breakfast Sauce

Reviewed: Apr. 15, 2008
This blueberry sauce was excellent and easy. My family really liked this sauce. I liked it, but I'm wondering if I could use less sugar, next time. I like blueberry sauce with orange juice and lemon zest, but I didn't have any orange juice or lemons. This worked great, instead. I used frozen blueberries that I picked and froze, myself. I let the blueberries thaw for about 1/2 hour, first, sitting over a jar of hot water. I also used a 3 quart pan because I don't have a 2 quart pan. I have an electric/ceramic cooktop stove, and it took about 20 minutes to bring the sauce to boiling with the dial turned one notch higher than medium heat. I also let it boil for two minutes instead of one because it didn't seem thick enough. It was perfect. Thanks for the recipe.
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Graham Cracker Crust III

Reviewed: Mar. 23, 2008
I really like this recipe. The egg yolk was hard to brush onto the crust (that's why I gave it four stars), but I actually ended up spreading it easier with the back of a measuring spoon. I wonder if I refrigerated the crust before brushing the yolk if the cold butter would hold the crust together better. Because of the review saying the crust stuck to the pan, I brushed my stoneware pie plate with a very little amount of butter. No sticking! I didn't use cinnamon graham crackers because cinnamon wouldn't fit with the lemon truffle pie. I used organic graham crackers to avoid partially hydrogenated veg. oil. I'll definitely use this crust over and over again.
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