Jordymama1 Recipe Reviews (Pg. 1) - Allrecipes.com (12088693)

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Crustless Cranberry Pie

Reviewed: Nov. 28, 2014
Made this exactly as per the recipe (except I added fresh grated orange peel) and the cranberries were too tart for my family's taste. Had most of it left over so tonight i will serve with a sweet orange glaze. That might help. The batter portion was nice and we loved the almond flavor, but sweetness was not enough to offset the tartness of the berries. This recipe has potential, so next time, I am going to cook the cranberries in orange juice as I would for cranberry sauce, but just enough so that the berries have just popped and so that the sauce is very dry and thick. Then I will combine it with the cake batter gently so that cranberries are just swirled into the batter. This way the berries will have already been sweetened to cut the tartness, and it should work out better for my family's sweet tooth!
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Good Old Fashioned Pancakes

Reviewed: Aug. 10, 2014
These came out perfect! Flavor was perfect-not too savory, not too sweet. Didn't taste the baking powder. The best part was the texture - like little puffy clouds of pancake goodness! Lighter even than restaurant made. I followed recipe exactly EXCEPT reduced baking powder to only 1.5 tsps, added 1 tsp of vanilla. Let it sit for 10 minutes before cooking to let all the ingredients come together. I feel this is the key to successful pancakes. Cooked one halfway thru (bubbles all around the edges and just starting in the middle) and pressed in fresh blueberries. Flipped it and finished cooking. Topped with Trader Joe's Speculoos Cookie Butter and a little maple syrup. BOMB! My 5 yr old said I made the best pancakes ever. As long as you get the baking powder right, these are foolproof.
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Chef John's Italian Meatballs

Reviewed: Jun. 4, 2013
THIS IS IT The recipe I have been looking for. Instead of shaping into balls, I used it as the meat layer in lasagna and it came out so delicious. The secret really is the breadcrumbs soaked in milk. When I mixed it in with the ground beef, I was worried the whole thing would be too gooey - but once I pan fried the mixture, it was fine. Soooo delish!
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Enchiladas Suizas

Reviewed: Nov. 11, 2012
I took the advice of another reviewer and crock-pot cooked my chicken breast. I used cumin, bay leaves, dried basil, coriander powder, 5 whole cloves of garlic and half a white onion and slow-cooked the chicken for 4 hours. The aroma was fantastic. The last hour, I added half a can of chile verde enchilada sauce and let it cook. I fried my tortillas and I do believe it makes the dish taste more authentically Mexican, like my best friend in high school's grandma used to make, and keeps the tortillas from breaking when you roll. I removed the chicken from the crock pot and then added the remaining can of sauce to cook while I shredded the chicken and assembled the rolls. I skipped dipping the tortillas in sauce. But I did take a hand blender and pureed in the crock the chicken drippings/chile verde sauce, cooked garlic and onions all together. Poured on top of the rolls in a casserole dish, then added heavy whipping cream over top. Baked at 400 deg (350 is too low) for 25 min. It was really yummy. All the flavors came together and the top layer of enchiladas were a little crispy but not too hard, due to the fact we fried already. The sauce had much more depth because of the chicken drippings, garlic, onions and additional spices.
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Saffron Rice

Reviewed: Sep. 17, 2012
I only used 3 tablespoons butter. It still came out really buttery, even though I used 1.5 C of rice. I added a bit of chicken broth concentrate for flavor. The consistency is like risotto - much wetter and creamier than I expected. Tasty - although it's missing something??? A bay leaf? My son enjoyed it though. I would reduce butter to 2 tablespoons next time and add the bay leaf.
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Creamy Au Gratin Potatoes

Reviewed: Sep. 10, 2012
Oh wow. This was better than I expected. I was also worried not enough flavor but I made sure it would not be bland by: using provolone cheese, adding 2 slices of American (which does not melt well, but still tastes pretty good), 2 tablespoons of whipped cream cheese (the REAL secret- gives the sauce a really creamy texture), & garlic salt. I ran out of onions so just skipped them altogether. My husband had already cooked the potatoes expecting to make mashed, but for something different, I decided to turn them into au gratin. Once I made the sauce, I poured it over the sliced potatoes and baked at 400 deg for 25 min. Then browned the top by broiling for another 5 min. These were truly delish. I had to stop myself from eating any more or I would have eaten the entire dish and my family would get none. I will try this with onions and fresh garlic for Thanksgiving!!
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Soul Smothered Chicken

Reviewed: Feb. 19, 2012
Delicious recipe, esp after some alteration: added 1 tsp cumin, 1 tsp dried garlic flakes, 1 tsp garlic salt, bay leaves. Cooking the chicken in the gravy for another 15 min would have made it fall off the bone, which I will do next time. I also substituted olive oil for the butter as my healthier California alternative. Otherwise I followed the recipe very closely. Really yummy over jasmine rice.
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Naan

Reviewed: Dec. 29, 2010
Made this last night. It was FANTASTIC!! Between 3 people, we ate so many pieces with homemade Chicken Tikka Masala. The recipe makes about 2 dozen and we only have 2 left. The only thing I was concerned about was the yeast didn't look frothy enough. Only had a couple bubbles after 15 min. But it worked anyway, so I will make this again tomorrow for a party.
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