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

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Glazed Ham with Peach-Ginger Sauce

Reviewed: Jul. 15, 2007
I made the Peach-Ginger sauce to go with grilled pork chops. Yum! I had been trying to find something similar to the Grace's Kitchen peach sauce (a line of very good frozen meals) and this is close, using white balsamic vinegar and twice as much ginger (which I love). I also didn't put the pepper in. So my rating is perhaps a bit skewed but I'm so pleased with the result that I'm giving it a 5! I think it would probably be very good as stated too.
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25 users found this review helpful

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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Zucchini Pasta II

Reviewed: Oct. 27, 2008
I used butter instead of cream cheese, and added a defrosted box of artichoke hearts. Also added a splash of dry sherry. Before adding the chicken broth, I sprinkled the mix with Wondra flour (probably about 3 T.), to help it thicken. I used whole wheat penne pasta. My husband loved it.
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Restaurant-Style Coleslaw I

Reviewed: Nov. 1, 2008
This is great. I never have buttermilk on hand, so I just use regular milk and add a little extra lemon juice.
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0 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Nov. 1, 2008
This was really delicious, my husband said it was one of the best things I'd ever made. But it takes a long time to make, so don't make it for the first time when you are pressed for time.
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1 user found this review helpful

Lavender Tea Bread

Reviewed: Nov. 1, 2008
I loved this. A nice delicate crumb and flavor. Wonderful.
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Cheddar Bay Biscuits

Reviewed: Nov. 1, 2008
Yummy. I do put some garlic powder and onion powder in with the dry ingredients. I like to use the very finely shredded Cheddar in these.
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Sweet Potato Casserole II

Reviewed: Nov. 1, 2008
This has been a "must have" dish at my holiday dinners for many years. I usually make 1.5x the topping. This recipe says to bake it for 25 minutes, I usually bake it more like 40. I put it in the oven without the topping for about 20 minutes, then take it out, add the topping and bake for about another 20 minutes.
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8 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Nov. 10, 2008
Easy and excellent. Be careful not to overcook the broccoli.
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Coffee Shop Corn Muffins

Reviewed: Dec. 28, 2008
My husband and I both liked these very much. I changed the ratio of cornmeal to flour a bit, to trade off more corn flavor for a little more crumbliness, but still pretty uncrumbly. I used a scant T. of white vinegar in regular milk to substitute for buttermilk. I also used about half the sugar called for and that was plenty sweet enough for our tastes. Baked them in a silicone muffin pan brushed with butter, and the amount was perfect for 12 muffins (I brushed more butter on after baking). They rise really nicely, and I liked that about them. I served them with chili and they were a big hit.
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Sweet and Sour Pork III

Reviewed: Dec. 30, 2008
I prepared this as written (well, red pepper not green), except that I used chicken instead of pork. We loved it and I will make it again.
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jan. 22, 2009
I love these brownies. I did not add the chocolate chips (friend doesn't like chunks in them) and they were still great. Very fudgey.
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2 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jul. 6, 2008
This was extremely yummy. My rendition had a greater ratio of strawberries to rhubarb, and oats to flour, but that is a matter of taste. It held together very nicely and looked beautiful.
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Jay's Signature Pizza Crust

Reviewed: Feb. 6, 2009
Excellent pizza crust. I used it to make one extra large pizza, but it was a bit too much for that, next time I think I'll do two medium ones.
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Grilled Salmon With Orange Glaze

Reviewed: Apr. 10, 2009
I added a cup of orange juice to this, and boiled it down a bit. I removed about half a cup to use for the glazing, then served the rest to pour over the salmon and the rice I served it on. I did not add the garlic.
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1 user found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: May 13, 2009
I had about 3/4 of an 8 oz. jar of oil packed julienne sun dried tomatoes, so I used that. I poured some of the oil along with a bit of olive oil into a large frying pan, and sauteed two sliced chicken breasts. Pushed them to the side and cooked 3 cloves of minced garlic, the peppers and about 1/2 tsp of basil. Added the tomatoes and a can of drained chopped artichoke hearts. Sprinked with Wondra, added a 14 oz. can of chicken broth and a splash of Marsala. Simmered this for a few minutes then added the spinach. At the end, added some crumbled crisp bacon and Parmesan. My husband said "This is heaven" and "You hit a home run with this one." It was good!
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Chicken Breasts Pierre

Reviewed: May 28, 2009
I sauteed half of a large yellow onion (sliced) after the chicken and used petite diced tomatoes and red wine instead of water. Very good. ETA: I think next time I make this, I am going to skip the flouring. I think it gives a tiny bit of a slimy texture to the chicken in the finished dish (not a huge issue, but I won't miss it). We absolutely LOVE this and it has become something that I make frequently.
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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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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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1 user found this review helpful

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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2 users found this review helpful

Displaying results 1-20 (of 63) reviews
 
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