Jujee Profile - Allrecipes.com (11763260)

cook's profile


Home Town: Kankakee, Illinois, USA
Living In: Stoughton, Wisconsin, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Walking, Photography, Reading Books, Music
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Recipe Reviews 4 reviews
Megan's Granola
This is sooo good! This is my first time making granola and I couldn't have picked a better recipe. I'll be using this one again and again. I made a half batch and have been snacking all day. Next time I'll definitely make the full batch. The only thing I did differently was use coconut oil in place of the vegetable oil, and I also added shredded coconut halfway through the baking. I put in the raisins and dried cranberries when I pulled it out of the oven and used my spatula to flatten in down in the pan, and when cooled it stuck together in clumps here and there which was perfect. I only added the almonds and the pecans but it was perfect. This is a great base recipe that you can easily adjust to throw in whatever nuts and dried fruits you have on hand. Thanks for the great recipe!

3 users found this review helpful
Reviewed On: Feb. 5, 2012
Unbelievable Chicken
Unbelievable is right! I was surprised at how tasty and delicious this chicken was! I had to make a couple of changes because of what I had on hand. I used bottled juice, 2 TB lime, 1-1/2 TB lemon. Also, I only had honey mustard in the fridge so went with 3 TB of that. I pounded out my chicken breasts a little before putting them in the marinade in the morning. We grilled them over a charcoal grill that evening and the result was so good! I'll definitely make this again, and also plan to try with the coarse ground mustard, maybe some time with dijon mustard. This combo of ingredients is definitely a 5 star recipe.

2 users found this review helpful
Reviewed On: Jul. 26, 2011
Tomato-Curry Lentil Stew
This is a great base recipe. My changes were I tripled the recipe, using 3 cups of chicken broth instead of water, 14.5 oz. can of stewed tomatoes, 1 tsp of curry powder (all I had or I might have put in a little more), 1 to 1-1/2 cups of dry lentils, and probably a tablespoon (maybe more) or so of minced garlic (jarred). I didn't have any celery, but I had just come back from the farmers market so threw in a bit of everything I had gotten - some chopped fresh carrots, a whole sweet onion chopped, green beans, and fingerling potatoes. With all of the extras it had to cook a little longer, and I added a little more chicken broth part-way through. My changes were mostly just throwing in extra veggies so I'm giving the base recipe 5 stars because this was delish! I think this might also be good with some cubed squash thrown in. It's great to find a base recipe that you can really make your own.

7 users found this review helpful
Reviewed On: Sep. 18, 2010
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Cooking Level: Intermediate
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