Jade Kurei Recipe Reviews (Pg. 1) - Allrecipes.com (11241041)

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Jade Kurei

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Fruit Muffins

Reviewed: Dec. 9, 2010
A healthy-tasting muffin! The only change I made was adding 1 tsp of cinnamon powder to the mix. The results produced not-so-sugary muffins that are great as an anytime snack.
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Perfect Turkey

Reviewed: Nov. 29, 2010
My first time making a turkey dinner... turned out delicious! The meat was surprisingly juicy and moist, not at all what I expected turkey to be like!
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Mayonnaise Biscuits

Reviewed: Oct. 18, 2010
Wow, so delicious! The first time I made this, I didn't have self-rising flour, so I made my own by adding 3 tsp baking powder and 1 tsp salt to the 2 cups of flour. My boyfriend loved it; he said they had a little saltiness that tasted really good with the biscuits, as compared to the second time I made a batch, when I used store-bought self-rising flour. That second time, I couldn't taste any saltiness at all, it made the biscuits rather bland. So, I definitely recommend making the self-rising flour by yourself for a little flavor! Happy baking!
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The Best Lemon Bars

Reviewed: Sep. 8, 2010
Very, very good, but a little too sweet for me. Next time I will cut the sugar down, between 50-75%.
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1 user found this review helpful
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Easy Grilled Tri Tip

Reviewed: Jun. 11, 2010
Yummers! Very nice, basic marinade. I usually substitute salt with soy sauce for other marinades as well. I kind of just needed instruction on how to cook the tri-tip steak, because I had bought it for the first time. Thanks for the tips!
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Big Soft Ginger Cookies

Reviewed: Jun. 11, 2010
Maybe it's just me, but I don't think I like the ginger taste because the cookies weren't as impressive as I thought they would be. I also had to bake them for much longer than the suggested time (about 15-20 mins) for them to have a crumbly-cookie texture instead of bread-like texture.
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Grilled Cheese Sandwich

Reviewed: Jun. 2, 2010
Pretty yummy, but it is probably easier to microwave the entire sandwich for a short time (30 sec) before grilling it. Either that, or let cheese sit in room temperature for a while. (I had trouble getting my cheese to melt without burning the bread.)
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Oil Pie Crust

Reviewed: May 24, 2010
I used this pie crust with the "Three Berry Pie" recipe (also on Allrecipes.com). It was delicious, and this crust wasn't at all disappointing! When I first tried, I didn't think I did a good job "sifting" the flour, so I just used about 2 1/2 c. It worked well! I also took the advice of another reviewer by storing the oil in the freezer for about an hour. The whole crust-making process went swiftly and I was pleasantly surprised with the end result, so thank you very much!
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3 users found this review helpful
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Three Berry Pie

Reviewed: May 24, 2010
Mmm, delicious!! I made this pie with the "Oil Pie Crust" (another recipe on Allrecipes.com), and it tasted great! I think a crust that isn't too flaky would work better with fruit pies. Anyways, I used this recipe with frozen strawberries and blueberries, and fresh blackberries and raspberries. I did made minor changes though, such as following the reviewers' suggestions of using 2/3 c white sugar and 1/4 c cornstarch. The pie came out a little too sweet for me, but that's just my own taste preference. The filling was also a little runny, still, so next time I will increase the cornstarch even more, and probably use the original amount of sugar.
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Tea Cakes

Reviewed: May 19, 2010
Excellent flavor! Not too sweet, and very enjoyable with a cold glass of milk. I followed the recipe very closely, but with minor changes: added about 1/4 cup of water to the entire batch of dough (as suggested by another reviewer) to make the cookies come out flatter. I think that may have lightened the flavor a bit, but this is exactly how I like it! I also noticed that the cookies on the bottom rack tasted better than those on the top rack, because they had more of a crisp on their edges. I do suggest baking the cookies for a little longer (additional 2 minutes), if you try it with added water.
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Jay's Signature Pizza Crust

Reviewed: May 16, 2010
Delicious!! I couldn't have made a better pizza! I didn't use very fancy ingredients, simply shredded cheese, tomato sauce, mushrooms, and chopped sausages. It turned out so heavenly - the crust was a bit crispy on the outside, and soft and chewy on the inside! Even the leftovers, which I reheated in my toaster oven, came out great! I did make a few changes, though, such as pre-baking the dough for about 7 minutes. I suggest pre-baking for 10 minutes though, because my crust near the middle still came out a teensy bit raw.
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Deep Dish Alfredo Pizza

Reviewed: May 5, 2010
I used this recipe for the dough. Perhaps it's because this is the first pizza I've ever made from scratch, but I followed instructions as is and it turned out unsatisfactory. The dough didn't seem like pizza dough, but rather bread dough. It also rose much higher than expected while baking, and so it ended up tasting like bread with a bit of sauce on it. I also feel that 35 minutes in the oven is way too long; the edges of my pizza were too crisp (to the point I had to struggle to cut it). My toppings were burnt as well. Also, the flavor wasn't impressive; too bland. Sorry, it just didn't work out as expected. :(
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Pie Crust IV

Reviewed: May 3, 2010
This was the first crust I've ever attempted. I found it to be decent but not especially worth noting. It didn't taste like anything too special. I also wasn't too pleased with the texture as well. When I finished baking it as a strawberry pie, I felt that the bottom of the crust was too dense, and that the top part was too hard. I do prefer a flakier and softer crust, so I will keep looking. Thanks anyway!
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The Old Boy's Strawberry Pie

Reviewed: May 3, 2010
This was the first pie (and crust!) that I have ever made and baked, and I found it to be quite impressive! Since I did not have fresh strawberries, I used frozen ones. I don't think there was too much of a drawback in doing so, except that it probably tastes less sweet than fresh strawberries. Anyhow, the filling had a yummy, sticky consistency to it, and wasn't too sweet like others have said so. However, I did omit the extra coating mix. I also did not find it necessary to mound the berries in the middle, nor wrap the edges of the pie crust with foil to prevent burning.
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Banana-Berry Nut Bread

Reviewed: Apr. 18, 2010
Though they sounded great, they didn't really hit the spot for me. I followed the recipe exactly, and I feel that it turned out too bland. It was also a little too moist on the inside; soggy almost.
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Basic Beef Stock

Reviewed: Apr. 18, 2010
Delicious! My first time making any sort of stock, and it turned out wonderfully tasty and sweet. Thanks for some great tips!
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5 users found this review helpful
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Dumplings

Reviewed: Apr. 18, 2010
I'm enjoying this as I type! This is my first time making and tasting these Western dumplings. Before, I had only been exposed to Chinese dumplings, so I was a bit uncertain about how these would turn out. Surprisingly, it is great and so easy to make! Mine turned out soft and melty on the outside, and a bit biscuit-like on the inside. I ran out of soup stock, so I used a bag of instant ramen chicken seasoning. It goes very well together! Thanks for the recipe!
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Banana Crumb Muffins

Reviewed: Apr. 5, 2010
These are superb! I especially like the crumb topping -- sweet and adds crunch to the muffin! I think when they first came out warm, they were much more delicious, but the over-night muffins can easily be warmed up a bit through the toaster oven or microwave. Mine came out with a subtle banana sweetness to them, which I enjoyed because I'm not actually a huge fan of bananas. It also didn't taste very strong at all, which makes it seem more like banana bread than muffin. However, I loved the batch I just made, and already ate three within the last couple hours! Thanks for the recipe, I will definitely be using it again!
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Sweet Honey French Bread

Reviewed: Apr. 4, 2010
After reading the reviews of others, I thought my loaf would turn out quite small, for I used exact measurements. But to my surprise, it expanded to almost double while baking in the oven. It turned out very fluffy. When I took it out, I made the mistake of cutting a slice too soon, which made the bread texture near the cut too dense and pressed down. Also, though I used an extra tsp of honey in the dough (as well as sprinkled on top), I wasn't really able to taste the sweetness.
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French Baguettes

Reviewed: Apr. 4, 2010
These French baguettes DID come out crisp on the outside and rather moist and chewy on the inside. However, I feel that the taste just really didn't do it for me; it was not light like I imagined, but rather a little heavy on the salt and too dense. The texture was the only satisfying feature of the baguette I made.
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