Jason Recipe Reviews (Pg. 1) - Allrecipes.com (107751)

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Apple Pie by Grandma Ople

Reviewed: Nov. 27, 2010
When I followed the recipe I found the syrup too thick to drizzle over the pie, and so I had to thin it out with some additional water. The pie was tasty, very basic, I like a bit more spice in mine and will season accordingly next time. I appreciated the ease of the recipe and it did sort of glaze on top and would have been pretty if all the glaze had been thinned.
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4 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Oct. 6, 2010
I really liked this recipe, I'm not one to cook a lot of Mexican but wanted to switch it up a bit. I have a few family members who love Mexican and they pronounced this better than their favorite Mexican restaurants. I thought the preparation was easy, and the ingredients were straight forward. Don't get discouraged by the multiple steps - it ended up being a very simple process that looked more complicated. on paper than it was in reality. The only change I would make is to find a good recipe for enchilada sauce, canned lacked in flavor and punch - it worked but homemade sauce would pull this together for me.
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5 users found this review helpful

Jack Wilson's Slaw Dressing

Reviewed: Jan. 28, 2010
Although I made changes to the recipe that had a negative impact - I don't know if this one would have ever been my favorite. Piggy backing off previous reviews I tried a little yogurt to boost the health factor in this recipe - wouldn't do that again. My own fault. Now onto where I don't like the recipe, the honey was too strong. I think the sugar would have provided adequate sweetness and the honey added a fruity sweetness I didn't like and had to temper with extra vinegar. As for the celery seed - 1 tsp was enough. Used it on Broccoli slaw.... too sweet for me can imagine it would have been worse with cabbage mix.
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4 users found this review helpful

Teriyaki Onion Burgers

Reviewed: Jan. 28, 2010
Our house is really holding strong to the eating healthy concept for the new year, normally we've dropped that habit a while back. I get sick of chicken and thought that these burgers would mix it up. They were easy - my suggestion would be to use a thicker consistency marinade rather than a teriyaki sauce from the asian section of the grocery. I did the latter and would change it next time for a deeper, sweeter flavor. I used two tsp of onion soup mix, didn't want to use fried onions. These went great with sweet potato fries and fresh pineapple - and were good on whole wheat buns. Came out juicy on our George Foreman grill.
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5 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 26, 2009
Cornbread couldn't have gotten any easier, it came out moist with a great texture, and came together fast. I like mine a little sweet without losing the cornmeal texture traditional cornbread has, and this recipe did the trip.
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3 users found this review helpful

Spicy Maryland Crab Dip

Reviewed: Oct. 21, 2009
This dip was a success, very easy to put together, the crab taste came through loud and clear. I, like many other reviewers, would cut back on the Old Bay seasoning, that flavor came through too strongly. If you have access to fresh crab, or the real pasteurized crab meat for those of us living outside of the Chesapeake watershed - I would suggest using part whole lump, and using the other half claw meat. No use in going completely high brow and the claw meat is much, much cheaper.
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2 users found this review helpful

Maple Mustard Chicken

Reviewed: Aug. 26, 2009
I'm not a lover of marinated chicken, especially at the end of summer when I've gotten tired of grilled chicken. This marinade was excellent. Not only was it easy to prepare, it permeated the meat and added nice flavor after only 2 hours of marinating, and all of the flavors complemented each other without one flavor being overpowering. I was afraid this would be too sweet but the maple syrup added subtle sweetness. Make sure to use real maple syrup. This was excellent, the only change I made was to use one clove of garlic. Will definitely keep on file!
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3 users found this review helpful

Hoot-n Holler Baby Back Pork Ribs

Reviewed: Aug. 3, 2009
Let me preface by saying I don't love ribs of any kind, baby back, country, spare ribs, etc. I made this recipe for some family members that do love ribs. This recipe was absolutely delicious. I was skeptical because this was so easy, but loved that this took so few ingredients, and tasted like I slow cooked these all day. If you like your bbq sauce a touch spicy or are used to spicy barbeque in general, I put some louisiana hot sauce on mine. Delicious. Tender without falling apart. Will definitely be my go to recipe for ribs!
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27 users found this review helpful

Roasted Asparagus and Yellow Pepper Salad

Reviewed: Jun. 28, 2009
The combination of flavors was pleasant, the only problem I had was that there was just too much oil. I don't love the taste of olive oil and would cut back as the whole salad ended up with a greasy texture. Very simple though and had a nice flavor.
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2 users found this review helpful

Bacon and Macaroni Salad

Reviewed: Jun. 28, 2009
I made a few blunders in preparing this salad that I will reapproach next time around - but I think the recipe has a lot of potential. I would reduce the amount of sugar, perhaps 2 tbsp at the most, we all agreed this was too sweet for our taste. Also, I initially balked at the thought of using a pound of bacon, but now would definitely use the whole pound as the 1/2 pound didn't come through enough. I would take out the cukes as well - we thought the water released from them gave this salad a strange taste that I did not enjoy. Look forward to trying it again and the green olives at the end... yum.
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1 user found this review helpful

Honey Garlic Vinaigrette

Reviewed: Jun. 6, 2009
We are watching sugar consumption in our household, which is why I tried this honey sweetened vinaigrette. I served the dressing over a spring blend of lettuces, and found the flavor of the dressing to compliment delicate lettuces a great deal. This was a great option that was simple and didn't overpower the flavors of the salad itself.
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4 users found this review helpful

Black Eyed Susan Salad

Reviewed: Apr. 6, 2009
I have made black eyed pea salads in the past that had a lot more ingredients and weren't nearly as tasty as this one. I can't wait to give this one a try in the summer when I can use leftover corn on the cob in place of frozen corn. The dressing definitely MUST sit for several hours, I tasted it two hours after making it and feared for the worst. After four hours, it tasted delicious and gets better as it sits.
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7 users found this review helpful

Cheddar-Thyme Flaky Biscuits

Reviewed: Feb. 15, 2009
I'm going to first preface by saying, I am a horrific baker. However, I had leftover thyme that was on the cusp of needing to be thrown out so I thought I'd make these. Following the recipe, I ended up with a dough that I couldn't roll out. This is not uncommon with me as I can never execute biscuits when rolled out. I added a bit more milk to the mixture to make drop biscuits, which came out fluffy and were very good. I would consider adding some garlic powder to the mixture for added flavor, and brushing some garlic butter over the top.
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1 user found this review helpful

Super Easy Sloppy Joes

Reviewed: Feb. 6, 2009
These were ridiculously quick and easy. I have always been satisfied with manwich, but decided to try whipping up my own sloppy joes. This recipe appealed as I always have chili sauce sitting around going unused. Super economical and couldn't be faster, the taste was a little sweeter than I am used to and so I added a couple of ingredients to add a little heat, chili powder and hot sauce. I liked that there were no peppers, and these hit the spots.
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2 users found this review helpful

Gumbo Style Chicken Creole

Reviewed: Jan. 9, 2009
I found this a quick to assemble, easy to complete, great tasting weeknight meal. I am not one who loves food spicy, rather I like things with a little kick, nothing overwhelming. I enjoyed the not too strong heat at the back of the throat, and thought the sauce had a nice thickness due to the roux. The flavor would not lead anyone to believe I had spent a mere 30-40 mins making dinner. Plus, most of the ingredients I have on hand. I did omit the mushrooms, and added a tsp of creole seasoning to my dish.
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2 users found this review helpful

Busy Day Chicken Rice Casserole

Reviewed: Dec. 31, 2008
I'm giving this recipe a five not because if prepared as is, it would be excellent, but because it is a great base recipe for chicken and rice. I've toyed with chicken and rice for a long time, with mixed results. This recipe made a great base recipe to which one should add ingredients that they like. I added some broccoli, cheddar cheese, and a ritz cracker crust to the top of mine. Our family enjoyed it and I liked the taste of the onion soup mix. This will be my base recipe from here on out.
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3 users found this review helpful

Spinach Cheese Appetizers

Reviewed: Dec. 31, 2008
These were easy enough to prepare and in my case where I was preparing several appetizers for a party, it was nice to make this early in the day and know they'd stand up to sitting in the fridge. I found the end result a bit bland, I think I'll add some garlic and red pepper flake next time, for added flavor. I also used 2 cups jack cheese and 2 cups sharp cheddar. Mine were a bit greasy on top so I blotted them with paper towel.
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2 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Dec. 30, 2008
The taste to these were very good and they were easy. I was skeptical regarding the mayo - but we were pleased with the taste of them.
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1 user found this review helpful

Reuben Casserole

Reviewed: Oct. 6, 2008
This recipe is exactly like the one I use to make this casserole at home, and I find it to be one of the quickest meals I can throw together. Instead of putting the cheese on top, I instead butter the tops of the slices of marble rye, and place the cheese under it. The rye crisps up and gives a nice presentation, the cheese melts into the casserole, and I don't have to do anything with it while it bakes - I essentially pop it in for 30 minutes and I'm done.
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Donna's Chocolate Zucchini Bread

Reviewed: Oct. 5, 2008
I am not much of a baker, but this zucchini bread came out moist, did not dry out over the couple of days I had it, and the folks at work I shared it with said it was delicious. Instead of mixing the chocolate in, I went the chocolate chip route, flouring my chocolate chips before adding to ensure they did not sink to the bottom of the bread. This will be my means of making zucchini bread come the end of next summer when I have a bounty of zucchini.
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5 users found this review helpful

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