JONELLY Recipe Reviews (Pg. 1) - Allrecipes.com (1081090)

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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Dec. 16, 2007
This made so much filling I had to stir fry in 2 batches! I had enough mixture for dinner plus I could have made 80 eggrolls but there were only 22 wrappers in the package I bought. My cabbage was not at all large so next time I would use half a cabbage. I don't deep fry much so just used 2 inches of oil and that worked fine. The taste was excellent though and worth the effort.
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Whole Wheat Honey Bread

Reviewed: Oct. 31, 2007
For some strange reason my scale was set to 18 and so I used 4 1/2 cups flour and more of everything else. A great mistake as it was the best loaf ever in texture, appearance, size and taste!! I omitted the skim milk powder as I didn't have any. Also used the basic setting as other reviewers suggested. Even my husband who normally hates whole wheat loved this one.
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Bread Machine Challah I

Reviewed: Sep. 23, 2007
This was the best bread I have ever made. In the past I have had to "up" the yeast to prevent stunted loaves. I don't know if it is because I used 2 tsps of yeast or because I used the sweet setting, but this bread hit the top of the machine. It was amazingly light. My husband , who normally dislikes machine breads, said "Do not change a thing - this bread is perfect!"
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Garlic Parmesan Orzo

Reviewed: Sep. 22, 2007
Great taste. I have made before with broth but the milk is better. I cooked the orzo several hours before and than added to the butter and garlic to reheat in a non - stick pan. Served with pesto cheesy chicken rolls (this site) as another reviewer of the rolls suggested and it was an awesome combination.
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Whole Wheat Zucchini Herb Bread

Reviewed: Jul. 18, 2007
I really goofed and added 3 Tbsps oil. I thought it would be a disaster but it came out nice and fluffy but still had substance. I didn't taste the zucchini at all , nor the fresh basil very much so will add more next time. I will definitely make again.
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3 users found this review helpful

Dad's Excellent Scallops

Reviewed: Jun. 19, 2007
Awesome recipe. Using Prosciutto instead of bacon is brilliant. I didn't oil grill but put garlic butter on both sides. Will never use bacon again.
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5 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 22, 2007
I tried a small amount of chips with melted butter and they were great so couldn't wait to get the butter spray and do a whole batch. I followed the suggestions of doing 4 at a time as I LOVE easy! But they were nothing compared to doing one at a time. The butter spray went all over the sink and doing both sides made them stick to the pan. Plus they were way too sugary. I threw them out and started again using real melted butter and doing just one side and they were perfection. A 100% difference. It took me 25 minutes - not more than the "easy" way. A wonderful refreshing salsa. Thanks.
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Cheesy Breads

Reviewed: Apr. 20, 2006
My family loved these so much, they asked me to make more while playing cards a few hours after a big dinner! I didn't think such an ordinary sounding recipe could be so tasty. I didn't change a thing but did half without olives. As a non olive eater, I enjoyed them both ways. Made the mixture the day before and spread on the baguettes the next day and refrigerated until serving time. Very easy to make.
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Barbecue Ribs

Reviewed: Feb. 16, 2004
These are fabulous. After the pre-baking, I marinated for 2 days,(to suit my schedule), and reheated for over an hour at 225F in a pan covered tightly with foil when guests were late. I took off foil for another 25 minutes and everyone agreed they were the best ribs they ever had - moist and falling off the bone tender. I used baby back ribs and left them in chunks of 4 to 5 ribs. Awesome!
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Buffalo Style Chicken Pizza

Reviewed: Jul. 17, 2003
Great taste. I used boneless chicken thigh (cheaper and more moist). Followed other recommendations and added red pepper, mushroom, gr. onion, fresh basil( use whatever you have on hand). Because I served this for lunch and didn't have pizza crust, I used split English muffins (worked out great). I pre-heated the tray so that the bottoms would also be crunchier. I agree with others that butter is not necessary. This was a huge hit and will definitely make again.
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Vegan Black Bean Soup

Reviewed: Apr. 12, 2003
This is a very tasty soup and will definitely make it again but with only 1 Tablespoon chili powder as it is quite spicy. I drained the beans and corn but not sure if this is necessary as the soup is quite thick.
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Oven Roasted Red Potatoes

Reviewed: Aug. 3, 2002
This was the worst recipe for roast potatoes I have ever tried. I have roasted potatoes for years with great success and wondered how the onion soup would keep from burning. Now I know. It burns to a crisp. I would nor recommend these. Just using olive oil sure saves on cleaning the pan and tstes much better.
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Cioppino

Reviewed: Mar. 20, 2002
My family said this was the best meal I have ever created. And it was so easy!
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Dinah's Baked Scallops

Reviewed: Mar. 5, 2002
Thank goodness for the reviews although common sense would say to use less butter. I sauteed fresh garlic in 3 Tablespoons butter before adding the wine as nothing compares fresh to powdered. I was worried the cooking time would be too long but it was just right with the broiling after. I used the whole recipe for 2 people which meant 8 scallops each. I loved this recipe for its ease of preparation and taste.
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Chicken and Broccoli Braid

Reviewed: Jul. 12, 2001
I took leftovers to work for lunch and everyone wanted the recipe. Beautiful appearance and very tasty. I'm sure you could substitute chicken with salmon or make it vegetarian. Very versatile. I left off the egg wash and it was nice and brown in 20 minutes.
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Baked Dijon Salmon

Reviewed: Jun. 19, 2001
I've made this twice now in one month. The topping keeps the fish very moist. It's easy and as good as anything in a fine restaurant.
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Connie's Zucchini "Crab" Cakes

Reviewed: Jun. 10, 2001
These are wonderful. Made them two nights in a row and will certainly be making them again. I made them in the morning and just refrigerated until ready to saute.
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