jameehubbard Recipe Reviews (Pg. 1) - Allrecipes.com (13455860)

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Fluffy Pancakes

Reviewed: Oct. 1, 2011
I'm not very good a cooking pancakes; they usually turn out uncooked in the middled. But, the were EASY and the best I've ever made! I added blueberries for the kids.
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Cucumber Soup I

Reviewed: Aug. 28, 2010
Made two double batches, two different ways: 1st time - mostly followed recipe, but replaced about 1/4 of the sour cream with plain yogurt (seemed to be a common ingredient in other recipes, so I thought it must be a good combo w/cucumbers), and I did not like the smell of the tarragon, so I cut that in half, plus I added lots of dried dill weed (also seen in other recipes). Doing this, I liked the soup okay; it sort of had to grow on me. I thought it may have not been all that great due to my changes to the original recipe. 2nd time - I used a couple more cucumbers (just to increase amount of soup), halved the tarragon, added fresh parsley and dried dill, and did the same yogurt substitution. I also used olive oil instead of margarine to lighten up the flavor. After I had the soup pureed, I realized I had forgotten the vinegar. I LOVED this second version that I made. The vinegar was what was making it off for me. It was awesome hot, room temp, or cold. Great basic recipe. Froze most of what I made and plan to make three or four more double batches to freeze for the winter.
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Sophie's Zucchini Bread

Reviewed: Aug. 8, 2010
Update: Even better when made into a CHOCOLATE zucch. bread. To do this, add 1/2 cup cocoa powder + 1/2 cup light sour cream + 3/4 cup mini chocolate chips. I baked the whole thing in a bunt pan for 50 minutes. Really good! I made substitutions to make it lighter in calories/fat for me: 1/2 c oil + 1/2 c applesauce, 1 c sugar + 1 c splenda, egg substitute instead of eggs, 1 c white whole wheat flour + 2 c white flour. Otherwise everything else was the same. I'm sure the originial would have been fabulous, but I wanted to be able to get more cake for my calories!
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Slow Cooker Pulled Pork

Reviewed: Dec. 29, 2009
I was really excited to try this because I love pulled pork, I love Sweet Baby Ray's BBQ sauce, and I love my slow cooker. BUT, I really did not think this was tasty. I followed the directions completely and did not change anything. For me, I think this may be the wrong cut of meat for this recipe; maybe the recipe needs a bit more fat in order for the flavor to stick to the tongue. Not sure. I may try this again with a cheap pork roast instead of tenderloin.
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Butternut Squash Soup II

Reviewed: Oct. 19, 2009
Awesome, with changes suggested by previous reviewers: curry powder, sour cream (a must), something just a little bit spicy (I added white pepper). I used an acorn squash b/c that's what I had. I have been giving my winter squash from the CSA away to friends b/c I didn't think it could be good (other than for baby food), but this recipe made a believer out of me that winter squash makes an amazing soup! I found a roasted winter squash seed (like roasted pumpkin seeds) recipe on this site and made those last night, too!
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Shrimp and Okra Gumbo

Reviewed: Sep. 24, 2009
I thought this recipe was great. I think it would have been great even without my alterations. I only used about 14 ounces of shrimp b/c that's how much I had, but I added about 1 pound of sliced turkey sausage. I used 10 cups of water (more than others) because I like it soupy. I also used some Old Bay seasoning to spice it up to my tastes.
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Black-eyed Peas and Ham Hocks

Reviewed: Sep. 20, 2009
In my opinion, the only thing wrong with this recipe is the amount of water and cook time. I have a similar recipe from a trusted cookbook that calls for using dried beans (unsoaked)but to cook for 2 1/2 hours (a whole hour longer) AND calls for 1 1/2 quarts of water. YOu can soak if you want to cook for shorter period of time, BUT the whole point of cooking a long time is to give the pork flavor and salt a chance to penetrate the beans. I would not recommend waiting until the beans are almost cooked to add the meat (like one reviewer said she was going to do) b/c the beans will likely be flavorless; the meat may taste better but the beans and broth will be flavorless. I think the rice thing comes more from the Louisiana area.
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Hearty Pasta Tomato Soup

Reviewed: Sep. 10, 2009
I kept all the ingredients the same. I decided I wanted it for dinner right away, rather than waiting to cook it tomorrow, so I cooked it on the stove. Cooked everything except the zucchini and tortillini for about 20 minutes at a simmer, then added the zucchini and cooked another 10 minutes, then added the pasta and cooked another 2 minutes (according to pasta directions). It was amazing, and both my two year old son and my husband liked it a lot (and he does not like zucchini or mushrooms but didn't seem to notice them over the amazing overall taste of the soup).
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