jinkster13 Recipe Reviews (Pg. 1) - Allrecipes.com (12111147)

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Stacey's Hamburger Seasoning

Reviewed: May 15, 2014
I doubled the garlic and onion powders - and I used SMOKED paprika. I liberally added the seasoning into the hamburger, and also sprinkled liberally as they were cooking on the pan. Oh my gosh, the burgers were AWESOME. I could see this seasoning working well with blue cheese as well.
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Cheesy Salmon Pasta

Reviewed: Mar. 4, 2014
I made this with pouch salmon and added several dollops of sour cream for smoothness. Many have commented on how dry it is - definitely omit the parmesan cheese at the end, that's what's making the dish so dry. Also, I think this would be better served with bow tie pasta.
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Yummy Lemon Salmon Burgers

Reviewed: Feb. 19, 2014
I liked these! Used the recipe exactly, except I added spices generously and replaced the onion with onion powder. Maybe that's why mine stuck so well together? I also baked for 25 minutes at 350 degrees, turning once halfway, to cut down on calories. My small children really liked it!
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Sloppy Joes II

Reviewed: Feb. 17, 2014
Good, with changes. Only use 1/3 of the sugar, but add a healthy splash of apple cider and Worcestershire!
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Glazed Almond Bundt Cake

Reviewed: Feb. 2, 2014
As modified below, it was dry but tasty. If I did it again, I'd replace half of the butter with applesauce. Recipe changes: I ground the almonds with some granulated sugar (to prevent them from turning to paste), used 1 more tsp of almond and 1 tsp less of vanilla extract, 1/4 cup less sugar, and cooked for 50 minutes MAX. Also, the sugar for the glaze should be confectioner's, and the amount of milk for the glaze is WAY off - I used one tbsp only, and it was great. I would suggest doubling the glaze but leaving the slivered almonds as-is. Toast them for 6 minutes at 350, if you bought raw :)
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Quinoa Black Bean Burgers

Reviewed: Jan. 8, 2014
Great way to use up leftover quinoa - wouldn't take the time with fresh. Make sure to add much more spices; frying with avocado oil tastes even better.
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Slow Cooker Beef Pot Roast

Reviewed: Jan. 6, 2014
Tremendous, but rather fatty. I made as written, except with dried herbs, and it was very tasty but not particularly good for you :). The broth made for an amazing soup the next day as well!
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Roasted Garlic Cauliflower

Reviewed: Jan. 6, 2014
Roasted at 400 degrees for 40 minutes, with olive oil, salt and garlic powder. Stirred at 15 and 30 minutes. Came out caramelized and flavorful; my one year olds loved it!!
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Baked Honey Mustard Chicken

Reviewed: Jan. 6, 2014
This turned out great for me, with Dijon mustard and otherwise as written. I didn't even marinate (I just found the recipe 40 minutes before dinner) and it came out perfectly. My chicken was finished a good 20 minutes before the above suggestion, but of course the thickness makes a huge difference.
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Zucchini Bread IV

Reviewed: Dec. 25, 2013
I liked it, with changes. I used a half cup of olive oil and added an extra cup of chocolate chips. I changed one cup of sugar from white to brown. Because everyone warned about how much extra water the zucchini provided, instead of blotting it I instead cut the oil in half and used all the water from the zucchini. The bread took a good hour and a half to cook at 335, but it came out delicious. No one noticed the lack of oil, or that I used olive.
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Best Green Bean Casserole

Reviewed: Dec. 25, 2013
A good recipe, made better with low-sodium cream of mushroom soup, stirring all of the cheddar cheese into the beans, as well as adding a can coarsely chopped water chestnuts (as suggested by Memphis Belle). If you're using fresh green beans, make sure to pre-cook in the microwave for a good five minutes, stirring at least once.
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Persimmon Cookies

Reviewed: Dec. 24, 2013
Loved this recipe. I used butter instead of shortening and lowered the raisins to 3/4 of a cup, but otherwise these are perfection. They do not flatten out, so I dipped a fork in sugar and flattened them a bit before cooking. 11 minutes cooked them for me. Simply wonderful and very spicy!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 30, 2013
Huge hit! I substituted Old Bay for hot sauce and used 24 small mushrooms placed in mini muffin silicone pans.
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Make-Ahead Mashed Potatoes

Reviewed: Nov. 30, 2013
I read the other reviews before making this, and therefore lowered the amount of cream cheese I used - and it still turned out too "cream cheese" tasting. Not a huge hit at Thanksgiving, I wouldn't make again.
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Perfect Pumpkin Pie

Reviewed: Nov. 30, 2013
I had to add extra sugar (1/4 cup of brown sugar). I also replaced the spices with 2 teaspoons of pumpkin pie spice - . Definitely put foil over the crust, and I wouldn't put it as high as 425 - I think that's why people are getting the rubbery skin on top.
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Apple Pie by Grandma Ople

Reviewed: Nov. 30, 2013
My first apple pie ever, and it was a huge success. I did add cinnamon to the apple mixture and a tiny bit of cornstarch for thickening. I also coated all the apples in the mixture before adding to the pie.
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Simple Roasted Butternut Squash

Reviewed: Nov. 30, 2013
I made this with olive oil, maple syrup and cracked pepper. It was crazy good that way. Definitely microwave the squash before peeling!
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Sweet Potato Casserole I

Reviewed: Nov. 30, 2013
Way, way, way too sweet as written. I didn't change the topping, but put in 1/4 of the recommended sugar, and left out the butter in the casserole. Turned out wonderfully, it was a big hit.
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Roasted Asparagus with Parmesan

Reviewed: Nov. 30, 2013
Perfect as-is, except I often have to leave mine in for 20 minutes to get them to the tenderness I like.
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Sweet Restaurant Slaw

Reviewed: Sep. 19, 2013
Excellent recipe with some modifications. Use celery seed instead of poppy seed, cut the oil by half and the sugar by a quarter, and use a flavored vinegar like pomegranate to add extra depth of flavor. I've brought this to many cookouts and there is NEVER any left!
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