Joan Recipe Reviews (Pg. 1) - Allrecipes.com (13449504)

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Cranberry Nut Bread I

Reviewed: Nov. 11, 2013
Bread came out tasty but a little dry and crumbly. I used 1 cup all purpose flour and 1 cup whole wheat flour, 2 cups of whole cranberries and the orange zest was from a spice jar. The rest of the ingredients were exactly as listed in the original recipe. When I poured the wet into the dry ingredients, it became very apparent that there wasn't quite enough "wet" to blend. But I got the job done. Bread was done in 50 minutes, which is unusual for my "slow" oven. The first piece was warm and delicious. But the next morning it was a bit dry and crumbly. A bit disappointing. Next time I will try another reviewers suggestion and add a second egg. I will also check it around 48 minutes in the oven. The flavor of this recipe is really good, but it does need some tweaking.
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Banana Pancakes I

Reviewed: Sep. 22, 2013
Great pancake recipe with the following substitutions: I used 3/4 cup white flour and 1/4 cup whole wheat. Instead of white sugar, I used turbinado sugar. I definitely didn't want to add vegetable oil so I substituted apple butter. I added 2T cinnamon but will reduce this to 1T next time. Lastly, after reading other reviews concerning size of bananas, I used 1 1/3 large bananas. Next time, I will likely use only 1 large banana. I used my Kitchen Aid standing mixer and the batter came out great. These were the first ever pancakes that I made that actually came out looking and tasting like pancakes! I topped mine with powdered sugar but my husband used maple syrup. Both are great options.
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Easy Pumpkin Muffins

Reviewed: Sep. 10, 2012
These muffins ultimately came out very good. But the can of organic pumpkin that I used lacked enough moisture for the box of cake mix. Perhaps non-organic pumpkin might have worked better? I have a Weight Watcher recipe that uses 1 can of pumpkin and an angel food cake mix. That works fine. But when I couldn't get the Easy Pumpkin Muffins to work, I added some organic cinnamon applesauce (unsweetened). It took about a cup of applesauce to finally get the moisture needed to mix. Baking took a bit longer (30 minutes), but the finished product is tasty! The addition of applesauce turned out to be a nice touch.
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Fennel in Wine and Honey

Reviewed: Dec. 20, 2010
This was my first attempt at cooking fennel. This was a great recipe, but I did need to make some changes (lack of ingredients). I omitted the chicken broth and white wine. Instead, I added some water. And I substituted some Dijon mustard for the mustard seeds. I really liked the end result and will be keeping this recipe.
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Roasted Garlic Lemon Broccoli

Reviewed: Dec. 19, 2010
Didn't turn out very well. Big disappointment.
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Grilled Portobello Mushrooms

Reviewed: Aug. 6, 2010
Yummy! I was short on time. So I made the following adjustments. I poured some olive oil directly on each mushroom. Then I followed that with some balsamic vinegar poured directly on each one. Then I sprinkled garlic powder on top and added sea salt and black pepper. I let them sit for about 30 minutes before putting them on the grill. They were done in 8 minutes on the grill and were delicious. We ate them burger-style with a slice of provolone cheese melted on top, a slice of raw onion, and a slice of tomato. Perfect.
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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Jul. 10, 2010
Recipe yielded a better-tasting swiss chard than my usual sauteing in olive oil and garlic. Much less bitter. I used diced tomatoes in place of fresh tomato. I skipped the shallot because I didn't have any, but used the green onions. Another keeper recipe.
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Carrots with Cognac

Reviewed: Jul. 10, 2010
Excellent and easy recipe. Unlike other reviewers, mine were perfect in 35 minutes. Both hubby and guests really liked them. Definitely a keeper recipe!
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Chicken Asparagus Roll-Ups

Reviewed: Apr. 22, 2010
Fabulous dish. Made it for hubby & I for dinner tonight. It's a keeper recipe. Fancy enough to serve for company. I made the following adjustments: I added a tablespoon of the sauce between the chicken and provolone before rolling. Also discovered that I didn't have any tarragon. So I substituted marjoram.
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100 users found this review helpful

Spaghetti Squash I

Reviewed: Dec. 26, 2009
I made the following changes in this recipe: I scooped the seeds from the squash after it was cooked. I substituted 1 can of diced tomatoes with garlic and basil seasoning for the fresh tomatoes. I omitted the feta cheese, black olives, and the fresh basil. I added the spaghetti squash to the tomato/onion mixture. Then I transferred to a casserole dish and placed on a warming tray until ready to serve. Dish was bubbling hot when I topped with grated parm/reggiano cheese and served. Very nice flavor and big hit with company.
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Best Cream Of Broccoli Soup

Reviewed: Dec. 26, 2009
I used this recipe as a starting point. Here are the changes that I made. I sauteed the onion in olive oil instead of margarine. I substitute carrots for the celery because I was out of celery. I skipped the margarine/flour/milk step. Instead, I followed another reviewer's idea and boiled the broccoli in the broth for 25 minutes. Then used a potato masher so the mixture was not completely pureed. I added some Italian herb seasoning. The soup was ready a few hours before serving. So when it was time to serve, I heated the soup and added a splash of half & half. Mixed it through and the end result was surprisingly delicious.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 26, 2009
Excellent dish for Christmas dinner. Husband and one of our guests do not like salmon. So I made both salmon and swordfish for our dinner. I used the same pecan coating to top the swordfish. Worked very well and both entrees were a big hit with family and friends.
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