Joyce Johnson Recipe Reviews (Pg. 1) - Allrecipes.com (11232140)

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Joyce Johnson

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Coconut Ice Cream

Reviewed: Jun. 29, 2015
Really good stuff. The first time I made this had a big mistake - used Trader Joe's Coconut Cream, which is thick and creamy but not sweet, so after tasting while mixing, did a rush fix by adding agave syrup which wasn't cold. That seemed to throw off my Kitchen Aid enough that it didn't set up well until after @2-3 hours of freezer time. I also added store-bought toasted coconut flakes about 15 minutes into the stirring process. The ice cream was great tasting (We liked the toasted coconut in the texture) despite the near miss of using Coconut Cream rather than Cream of Coconut, such as Coco Lopez. Have followed directions with the right stuff since then and it is a fun flavor change from vanilla.
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Cajun Shrimp

Reviewed: Jun. 25, 2015
This was really delicious...with light heat for an adult crowd. And even more to the point was a really quick, fantastic hot appetizer to serve as guests got drinks and settled into conversation. I didn't change any ingredients but to make things especially easy, mixed up the spices the day before and then added to peeled, cleaned shrimp a couple hours to marinate before cooking in a sauté pan with half butter/half EVO. I also doubled the recipe. The shrimp were served with several cold appetizers/dips and noticed that a couple people added a bit of Chimichurri for just a bit more heat and fresh zing. Will definitely make again and try as a main course with pasta or couscous. Thanks for this one!!!!
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BBQ Steak

Reviewed: Jun. 13, 2015
All I could have hoped for in a marinade - and It was a tough choice with the many on All Recipes. I used it for beef kabobs and marinaded nearly 24 hours. They were tender and totally flavorful. Also reserved about a half cup for mixed veggies and marinaded them about 3 hrs and cooked separately in a grill basket. I pretty much followed the recipe with exceptions that did not add any salt and used about half the olive oil (except added some back in for the vegetables). Will definitely do this one again...totally wowed my guests, too. Thanks for sharing the recipe and for those reviewers that gave hints like reducing the salt.
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Easy Pavlova

Reviewed: Jun. 13, 2015
Great Pavlova. I followed the directions - though made individual Me
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Sarah's Rice Pilaf

Reviewed: Jun. 9, 2015
Excellent pilaf - I use this as my standard recipe because it never fails to please. I pretty much keep to the recipe though use chicken 'better than bouillon' w/out additional salt rather than stock if that's what I have on hand. At the end of cooking it may be a bit too liquid so I put a paper towel over the pot and return lid for it to sit a couple more minutes and all is well. Thanks for the recipe!
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Unbelievable Chicken

Reviewed: Jan. 19, 2015
Excellent - used on thighs but otherwise just as directed. Excellent taste and so tender. Definitely a keeper recipe.
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Bread Machine Challah I

Reviewed: Jan. 2, 2015
Followed the directions exactly and measured carefully - no problems at all with dryness. This is a wonderfully textured bread, especially for French toast or regular toast. I worried about using the regular yeast without proofing and might have subbed with quick a rise had
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Black Bean Hummus

Reviewed: Dec. 17, 2014
Really great change-up from hummus, which is a staple at my house. Made it for a girl gathering and was quite a hit. I did not change anything but did not measure too carefully so may have had more cumin, garlic and cayenne, but was too delicious with veggies and multigrain chips.
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Balsamic Roasted Pork Loin

Reviewed: Nov. 26, 2014
Really, really good. I pretty much stuck to recipe, though added two minced cloves of garlic and baked on yellow onion slices. I marinated about 3 hours - which turned out to be fine. The pork loin is so moist am
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Earl Grey Martini

Reviewed: Nov. 20, 2014
Followed the recipe using gin and then tried it again with vodka for a head to head taste test. Both were surprisingly delist, with the gin giving a little more complexity to the overall taste (some tasters could not tell it was gin). Have made since for a party using bottled lemon for simplicity and served in a pitcher to be poured over ice. Big hit. I might be giving info
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Sopapilla Cheesecake Dessert

Reviewed: Sep. 6, 2014
Excellent, always a hit at potluck suppers and seems like you worked hard, but so simple to put together. I've done it with no changes and adding 1 egg to filling. I like it with the egg that makes the filling a tad denser, but either is delicious. Thanks so much for this one - a family and friends favorite.
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Lemon Ginger Shrimp

Reviewed: Aug. 19, 2014
Excellent flavor, will definitely do this one again - on the grill. Followed the recipe ingredients exactly though just put all in the food processor without grating or mincing first. Marinaded a pound of shrimp a bit more than an hour. Sautéed shrimp w some reserved marinade on stove top and served over Israeli couscous. The flavors mingled nicely without anything overpowering the whole. Very good, yet simple recipe and would make for a company dinner.
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Firecracker Grilled Alaska Salmon

Reviewed: Aug. 13, 2014
Really good marinade - I used a 3lb whole salmon filet with skin left in the marinade for 10 - 11 hours. It was super delicious and enhanced the salmon flavor without overpowering it. I followed the recipe with the exception of used fresh grated ginger and unfortunately ran out of propane (darn) doing grilled veggies side dish, so did a last minute sub in a 425 degree oven for 15 minutes. Guests were wowed by the flavor - though presentation would have been better if it had the grill marks etc. I served with a dill sauce, but half the guests preferred it unadorned (fewer calories too). Will definitely do this again - on the grill.
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Baked Teriyaki Chicken

Reviewed: Jul. 28, 2014
Fantastic, definitely a keeper. I followed the sauce recipe pretty much to the letter (though substituted fresh garlic and ginger) but only used half the chicken, but that turned out well with just enough for the basting. It was so flavorful and tender. Served over rice to soak up juices. I would serve this to company, maybe adding some breast meat to the mix and doubling the sauce if making a full recipe. Too delicious. Thanks.
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Emergency Chicken

Reviewed: Jul. 28, 2014
Very, very easy to fix and generally have ingredients on hand so can throw together quickly in an 'emergency' when unexpected family/friends drop by. Came out very tender, too. But, nothing special on the whole and the overall taste is very dependent on the barbeque sauce being used.
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Oatmeal Pancakes II

Reviewed: Jul. 18, 2014
Great taste, easy breakfast fare. I no longer bother with the processor, preferring the more robust texture of the oats. Like others, I reduce the salt by as much as half. The serving size is off, at least for my family. I double the recipe and serve 3 or 4 people.
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Grilled Portobello Mushrooms

Reviewed: Jun. 28, 2014
Great recipe that everyone raved about, including the vegan. Followed directions with the exception that replaced the onion powder with 1/2 cup diced onion that I sautéed along with a couple cloves of garlic before mixing with red pepper etc. Following advice of another, grilled gill side down for 4 minutes, then filled and grilled @15 minutes. I won't bother with that extra step next time and will shorten total grill time to about 10 minutes (grilled chicken at same time, so fire may have been hotter). Definitely plan to make again, great as a side or the entrée.
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Rustic Blackberry Cobbler

Reviewed: Jun. 11, 2014
Excellent result - I hadn't used Splenda for cooking before and was hesitant to use the full amount with the fruit - so cut it to a half cup (personal preference for tart berries) - otherwise followed the recipe ingredients exactly. I used the food processor rather than cutting in the butter and the batter topping turned out perfectly. Served warm without any adornments of ice cream etc. and we were practically licking the bowls. I would serve this to company - with vanilla ice cream to make it an over-the-top taste treat.
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