Justine Garrett Recipe Reviews (Pg. 1) - Allrecipes.com (13770303)

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Sour Cream Pound Cake

Reviewed: Jul. 11, 2010
Great basic recipe. Followed the sugar reduction and sour cream addition suggestions, and the pound cake made a perfect base for fresh berries and homemade ice cream.
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4 users found this review helpful

Easy Strata and Variations

Reviewed: Dec. 31, 2009
Excellent base recipe. I can imagine lots of possibilities with this simple-to-follow plan. For a family brunch, I used 12 oz. of Trader Joe's Garlic and Herb Chicken Sausage (sliced and lightly browned) for the meat; a mix of cooked broccoli, about a pound of lightly cooked spinach, and lightly browned onions for the vegetables; and 6 oz. of crumbled feta and 6 oz. of shredded havarti cheese. I omitted the scallions. I used as much potato bread was needed for the two layers. The whole thing was as easy as could be, pleased my guests, and looked beautiful.
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3 users found this review helpful

Shrimp Scampi V

Reviewed: Oct. 3, 2009
I made this for a family birthday party, and all of the guests loved it. I doubled the recipe, and naturally it took a bit longer thank 3 - 5 minutes to cook the shrimp in the butter and garlic. I added the wine when all of the shrimp were very nearly pink. It takes a little while for the wine to boil up, and all of the shrimp were done when it reached a boil. I wanted to make sure that the shrimp didn't overcook and get tough. But it all worked out. The sauce is so very delicious! (It should be with that much butter.) Considering that five people ate almost all of the eight servings, I am sure that my family will ask for this recipe again.
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5 users found this review helpful

Coconut-Raisin Rice Pudding

Reviewed: Oct. 3, 2009
Tasty and simple. It's one of my husband's favorites. I've never made it with raisins, and generally use a can of lite coconut milk as part of the milk, as others have suggested.
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1 user found this review helpful

Swimming Angels

Reviewed: May 12, 2009
Trust the ratio of peanut sauce to spinach & tofu, my friends. That sauce will make you want to be the swimming angel, floating inside of a salty, sweet and nutty world. I doubled the dish (way too much rice though), and made it for five friends -- who all asked for the recipe.
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0 users found this review helpful

Apple Yogurt Pancakes

Reviewed: Nov. 9, 2008
Loved these pancakes! They had a nice soft texture, combined with a little firmness from the apples. The flavor was a nice change from regular pancakes. I'll definitely make them again.
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2 users found this review helpful

Salmon Broccoli Bake

Reviewed: Nov. 8, 2008
Fab, easy recipe! A great way to use some leftover salmon. I used brown rice instead of wild rice. To cut down on fat, I used fat free mayo (as suggested in the recipe notes), egg substitute, and just one cup of reduced fat cheddar. I put extra Parmesan on top, instead of the cheddar. I didn't have frozen broccoli florets, so I used a frozen Tuscan veggie blend with broccoli, mushrooms, red peppers and onions. The whole dish came out super colorful!
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6 users found this review helpful

Tomato-Curry Lentil Stew

Reviewed: Nov. 8, 2008
Super delicious and incredibly filling. No need to add rice, potatoes or bread -- this is a very hearty stew. I did use vegetable stock instead of water. The sour cream on top is the perfect touch.
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1 user found this review helpful

Instant Chocolate Oatmeal Cookies

Reviewed: Jul. 19, 2008
I agree with other reviewers that this recipe has a delicious flavor. However, yes, not so instant. It took a long while for these puppies to set. I put them in the freezer for a while (30+ min), and they were still rather syrup-y and bendable. Then I left them on the counter overnight, and they are much harder this morning. I'd say that they are really more like oatmeal candies than cookies. All in all, a tasty experiment, but I'll probably just bake oatmeal cookies next time I have a hankering.
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Black Bean and Corn Salad II

Reviewed: Jun. 27, 2008
I've made this salad many times since I first found it on allrecipes, and I've never, ever gotten tired of it. It's always a big hit at parties, and I recently served it to 150+ people at my backyard wedding reception. Hearty, savory and zesty!
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