Jay Recipe Reviews (Pg. 1) - Allrecipes.com (13807381)

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Country White Bread

Reviewed: Dec. 16, 2008
Made this bread about a week ago, as an experiment to see how well I make bread on my own outside of school (I'm a culinary student). There were a few things I noticed that weren't absolutely perfect, but I've pretty much traced the issues (the crumb was slightly too dense and close, and the crust wasn't as golden-brown as I'd have liked it to be) to my mixing/kneading technique. Over all, this was a -great- recipe, and even with the slight problems, it was gone in a matter of hours! Very tasty, very easy recipe. Will definetly make this one again.
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Cake Balls

Reviewed: Dec. 16, 2008
This was pretty good - I just made a bunch to give away as holiday presents. I would suggest that anyone interested in trying this use a fairly dense cake - I made a devil's food/chocolate frosting batch and a spice cake/cream cheese frosting batch, and the spice cake combo was a bit tough to hold together. Either way, they came out really well. Will definitely make these again. Super easy, and with a little practice the finished product looks very impressive.
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Zippy Skillet Rice

Reviewed: Oct. 30, 2008
Just made this recipe for dinner, and to be honest, it wasn't anything special. Flavors were good, just...boring, I guess. Don't think I'll make it again.
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Jamaican Spinach Soup

Reviewed: Oct. 28, 2008
This was really good - I made it for my fiancee after reading all the good reviews, and she liked it a lot. She's a new Vegan, so finding good food is still kinda tough for her. The only thing I changed about the recipe was that I minced a bunch of crystallized ginger I had on hand, rather that using fresh ginger. I also omitted the turbinado sugar, since the crystallized ginger had sugar in it. I pulsed my soup in the blender for a few seconds, and I have to say, it turned out really well - very smooth, visually appealing, and the flavors were great. You can definitely taste the spinach, and the heat was very subtle - it snuck up to you, and was very "warm", rather than coming across as too spicy. Will definitely make this one again, perhaps with some marinated tofu added in for good measure.
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Tasty Fried Eggplant Balls

Reviewed: Sep. 7, 2008
This was pretty good. I made it along with Carrot Rice (also on here) tonight, and was really happy with the result. The only thing I did differently than the recipe stated was I tossed the eggplant in a little oil and Old Bay seasoning and roasted it for about 30 minutes rather than simmering it before chopping. I think that brought a lot of flavor, with absolutely no extra work. Other than that, the only thing I'd do differently next time is reduce the amount of green pepper and increase the onion, and chop both a bit finer. I think that a medium-to-small dice would be perfect, both to help the overall texture and to show off the eggplant more. Like the earlier commenter, I skipped the extra eggwash/breading step, and just dredged the mixture in breadcrumbs by itself, and they stuck perfectly. Baked in burger patty form in the oven at 350 for 30 minutes resulted in a really tasty dinner!
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Carrot Rice

Reviewed: Sep. 7, 2008
This was GREAT. I made it as a side dish for Tasty Fried Eggplant Balls (also on here) and it turned out really nicely. Super quick too! I left out the cayenne because I didn't have any, but this recipe could definitely benefit from a little heat. I scaled it down to two servings, and the only thing I'd change is the amounts of ginger and chopped peanuts. (more of both!) Nice color, looks great on the plate, and adds a lot to the meal. Definitely adding this to the "make again soon" file.
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