Josie1 Recipe Reviews (Pg. 1) - Allrecipes.com (10783513)

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Amazing Spinach Artichoke Casserole

Reviewed: May 9, 2015
This is a big favorite at my house. I left out the water chestnuts last time and didn't miss them.
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Thai Cucumber Salad

Reviewed: May 9, 2015
I leave out the cilantro and peppers, and add the juice and grated zest of a lime (sometimes 2). I bring the sugar and vinegar to a boil before adding the lime. Very refreshing and good. Using a grapefruit spoon is the best way I've found to seed a cucumber.
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Vegan Black Bean Soup

Reviewed: Apr. 24, 2015
I used chicken broth, shredded vs chopped carrots, 2x the tomatoes, and a couple of shredded poached chicken breasts. Served with cornbread. My husband and I both loved it - all the leftovers were eaten up over a couple of days, which doesn't always happen at our house. I will definitely make this again.
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Kentucky Butter Cake

Reviewed: Apr. 3, 2015
Served with sugared sliced strawberries. Wonderful.
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Christmas Morning Wife Saver (Breakfast Casserole)

Reviewed: Jan. 11, 2015
I put the layer of bread on the bottom, but tore up the remaining slices into small pieces and mixed them in with the eggs. This worked great. I used ham, sliced green onions and some chopped smoked red peppers. Used 7 eggs, and made 2x the topping, which was not too much. A friend visiting for Christmas took a very small serving at first, then quickly went back for a larger second serving. My husband loved it. I made fried apples and biscuits to go with it, and it was a wonderful Christmas morning breakfast.
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Kale Chips

Reviewed: Sep. 9, 2012
I was quite pleasantly surprised! I used balsamic vinegar, and sprinkled lightly with garlic salt. I baked them less than 35 minutes - started at 10 min, turned the sheet around in the oven, and then checked every 5 min. I put cooling racks inside a jelly roll pan to bake. There were still a few left this morning - I think they still taste good.
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Hummingbird Cake I

Reviewed: Jul. 28, 2012
I like to make this as cupcakes. I don't add pecans to the cake, I make cream cheese pecan frosting with them. A HUGE hit when I took to a recent potluck.
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Cranberry Pecan Muffins

Reviewed: Oct. 10, 2010
I replaced half the flour with white whole wheat flour, half the sugar with Splenda and replaced the sour cream with nonfat plain yogurt, and they still came out great. Also used 1/2 tsp orange extract plus 1/2 tsp vanilla.
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Irish Cream Bundt Cake

Reviewed: Dec. 26, 2009
I didn't have a yellow cake mix, so I referenced the "Cake Mixes from Scratch and Variations" recipe on this site. In that recipe I replaced the shortening with butter, creamed the butter with the sugar and vanilla, then added the eggs, water, oil and liqueur according to this recipe. With the dry ingredients from the other recipe, I combined with the instant vanilla pudding mix, then added this to the mixer. It sounds more complicated than it actually was, but this explains how you can make this cake without using a cake mix. I made the glaze as directed. My husband loved this, he said it was better than Irish Whiskey cakes that he has ordered through catalogs.
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Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

Reviewed: Dec. 25, 2009
This is very good, we really liked it. I doubled the amount of wild rice. I used a 32 oz. carton of chicken broth (this was the amount called for on the Trader Joe's stuffing box), and the stuffing would have been very moist if it came off the stovetop that way, but once it baked for awhile it was perfect. I also threw in a handful of shredded carrots for extra color. I cooked the broccoli and carrots in with the onions and mushrooms, I saw no need to dirty up an extra pan. My husband also liked this and would like to have it again.
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Marinated Pork Medallions with a Ginger-Apple Compote

Reviewed: Nov. 24, 2009
This flavor combination is excellent, but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it, and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.
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Peanut Butter Cup Cookies

Reviewed: Oct. 29, 2009
I doubled the recipe, used 1 T. of dough per cookies, baked 7 min, and this yielded 48 cookies for me. The tips to freeze the cups first, and let the cookies cool before trying to remove were very helpful.
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Oct. 16, 2009
This is very good. I used about half of a 12 oz. jar of the peppers, and also added a T. of olive oil. I wanted to check the spiciness to make sure I didn't overdo it, so I started with 1/4 tsp. of cayenne and 1/4 tsp. of Frank's Redhot sauce, then tasted it and added a little less than 1/2 tsp. of Frank's. At first I thought I had overdone it a bit, but I had made it the night before I needed it, and when I took it out the next day it seemed like it had mellowed just enough to make it perfect. I have a friend who really likes hummus, and he was very enthusiastic about this.
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Pumpkin Pie Squares

Reviewed: Oct. 12, 2009
This is great, we loved it. I made 1.5x the crust and filling and 2x of the topping in a 13x9 pan. I did not sprinkle the topping on until it had baked for about 30 minutes, then baked until it was set.
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French Toast Casserole

Reviewed: Sep. 20, 2009
I added the extra sugar and butter in to the casserole rather than sprinkling on top, and added a cup of blueberries. Great! Next time, maybe diced bananas. We had this as a side dish with "breakfast for dinner" with eggs and sausage, my husband really liked it.
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Gingered Pork Chops in Orange Juice

Reviewed: Sep. 3, 2009
I didn't flour the pork chops, just rubbed in salt, pepper and some powdered ginger. Browned them, then removed to the casserole dish and did the onions. In a saucepan I combined the OJ with a T. of Grand Marnier, a tsp of white balsamic vinegar, a tsp of brown sugar, 1/4 tsp of ginger and a couple of tsp of cornstach to thicken. My husband really liked it, but I think it could still use a little more zing. Next time I think I'll add a bit more vinegar and perhaps some fresh minced ginger.
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Pumpkin Oatmeal

Reviewed: Jun. 17, 2009
Wow, this is a real nutritional powerhouse, using the old-fashioned oats instead of quick. I used 1 c. oats, 1 c. milk, dash of salt, generous 1/2 c. pumpkin, 1/2 tsp. pumpkin pie spice plus a sprinkle of cinnamon, plus Splenda until it tasted sweet enough. I cooked it on top of the stove. Delicious, and I like that it has the cinnamon, which is good to keep blood sugar levels steady.
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Mexican Shepherd's Pie

Reviewed: Jun. 4, 2009
I used the Restaurant Style Taco Meat Seasoning recipe instead of the package, and added probably 1/4 tsp of crushed red pepper as well. Added a can of chili beans. I put half the meat mixture in the pan, then put a layer of shredded cheese, then added the rest of the meat. I made a recipe for cornbread that called for 1 cup of cornmeal and 1 of flour, I think next time I will do 1.5x of that recipe. This recipe also reheats very well.
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