Jewissa Recipe Reviews (Pg. 1) - Allrecipes.com (10944352)

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Cajun Spice Seasoning Mix in a Jar

Reviewed: Jun. 12, 2015
SKIP THE SALT! It's way, way too much. I made this without salt and season the dish itself instead. We use this with a saute of whatever fresh veg combo we have in the fridge, some sliced link sausage, and a little stock and heavy cream to make Cajun pasta. So good! Just salt and season with the Cajun mix to your taste.
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Teriyaki Sauce

Reviewed: May 24, 2015
No sherry so I used some cheap chardonnay instead. Perfectly delicious sauce for simmering Thai rice stick noodles to make Mongolian BBQ.
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Photo by Jewissa

Gluten-Free Fluffy Pancakes

Reviewed: May 24, 2015
I used a gluten free flour that already contains xanthan gum. This batter was very goopy as written, perhaps because of the added xanthan gum. Next time I won't add it. I had to add an extra cup of water to this to make it pancakes instead of English muffins--the batter was way too thick otherwise. I used buttermilk powder instead of the soured milk. They tasted great to everyone at the table, gluten free and not.
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Creamy Au Gratin Potatoes

Reviewed: Apr. 7, 2015
Great template recipe for potatoes au gratin. I used sharp cheddar cheese, added 1 T yellow mustard to the cheese sauce, used sauteed red onion, and topped with a sleeve of crushed Ritz crackers. It was really, really good. My SIL swaps out some of the potatoes for sliced mushrooms or bell peppers and just increases the baking time a little to account for extra moisture (just peak under the foil after 90 minutes to see if it looks too liquidy in the middle). I made this fully and then refrigerated it for a day and reheated for 45 minutes at 350--it was perfect.
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Janet's Rich Banana Bread

Reviewed: Feb. 4, 2015
Perfect bread! The only thing I did was double the bananas and mash them. I've also made this as a double recipe with only 1.5 cups sugar, mashed bananas, 2 cups AP flour, 1 cup whole wheat flour, and 1 cup squeezed shredded zucchini. I start it at 375F then knock it down to 350 for about 1.5 hours.
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Lentil Soup with Lemon

Reviewed: May 27, 2014
This is a great base recipe for a delicious soup. I halved the chili powder so it wouldn't taste like chili, used a cup of salsa fresca instead of tomato past, added 1 tsp turmeric, and a stalk of celery and a handful of chopped baby beets. We used yogurt instead of lemon juice. SO GOOD and freezes well!
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Chicken Pot Pie IX

Reviewed: Jan. 30, 2014
Double the roux sauce and add 1/4 tsp garlic salt. We used a variety of veggies and only a top crust. Very yummy!
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Apricot Pie

Reviewed: Jan. 12, 2014
This is a great recipe, even without modifications. I used 3/4 cup brown sugar and 1/2 white sugar because our apricots are quite tart. I used partially thawed fruit and baked it for 70 minutes--perfect!
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Megan's Granola

Reviewed: Jan. 11, 2014
This granola is the best--not overly cinnamony, not overly sweet. I make it gluten free by swapping wheat germ for coconut flakes and/or extra oat bran. I also swap out the walnuts for pumpkin seeds sometimes. It's so good with yogurt and fruit as a parfait or just eaten dry as a snack at work.
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'Chinese Buffet' Green Beans

Reviewed: Sep. 25, 2013
Easy and delicious. I made it ahead of time to reheat for dinner so I only cooked the beans for an extra 4 minutes after adding the sauce ingredients. It reheated perfectly!
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Baker's Secret Pie Crust

Reviewed: Jul. 21, 2013
Excellent! I was almost deterred by the long list of ingredients but it's TOTALLY WORTH IT. The fats balance nicely for the perfect combination of flaky/crispy/chewy and it isn't overly buttery tasting (or worse, like straight up shortening).
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Soft Sugar Cookies IV

Reviewed: Jul. 10, 2013
Delicious! Just the right amount of butter flavor for me. I halved the salt.
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Sugar Cookie Frosting

Reviewed: Jul. 10, 2013
I used half butter and half shortening and it was still 'wet' enough after 30 minutes to add sprinkles. Add the milk/vanilla liquid slowly because you may not need it all, depending on how spreadable you want the frosting.
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Banana Banana Bread

Reviewed: Mar. 16, 2013
Excellent! We made mini muffins (350F for 15 minutes) and added 1/2 cup chopped pecans.
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Swedish Pepparkakor Cake

Reviewed: Jan. 8, 2013
This cake was okay--it needs salt, maybe 1/2 teaspoon. It wasn't remarkable in any way for us, just tasted like a spiced cookie but with the texture of a quick bread. It took twice as long to bake in my oven.
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Oriental Cold Noodle Salad

Reviewed: Aug. 20, 2012
Delicious base recipe! I cooked 1/2 pound angel hair noodles and tossed with 1/2 the dressing with 1tsp minced ginger added. Later in the week I added 1T peanut butter to the remainder of the dressing for another, different meal.
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Mom's Zucchini Bread

Reviewed: Aug. 18, 2012
Delicious, soft bread! I swapped out 1.5 cups of the flour for whole wheat and half the white sugar for brown. A bit of lemon zest and almonds make it so good.
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Slow Cooker Root Vegetable Tagine

Reviewed: May 30, 2012
Quite good and very adaptable. It is a great starting point for a tagine if you have lots of firm veggies to use up (I used parsnips, turnips, carrots, and spaghetti squash--any winter squash or potatoes would also be good). I cooked at 350F for an hour in the oven and it was perfect. I double the seasonings, as suggested by others. And I used sun dried tomatoes and raisins instead of apricots (I'm sure any dried fruit will be great). I also thought it could you a sprinkle of salt and a squeeze of lemon after cooking.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 2, 2012
Classic and delicious. Mine oozed a little but I think I should have cooked the lemon mixture a little longer.
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Little Mickey's Favorite Cheesecake

Reviewed: Apr. 2, 2012
FANTASTIC...and I don't even like cheesecake. This is so chocolately and PB rich that it suits everyone!
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Displaying results 1-20 (of 40) reviews
 
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