JB_Iowa Recipe Reviews (Pg. 1) - Allrecipes.com (13938671)

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Asparagus with Parmesan Crust

Reviewed: May 10, 2009
This is one of my all-time favorite recipes. So easy and always so good. I never measure but I'm sure I use a little more cheese - just sprinkle it on. The asparagus has a nice texture -- and you can never go wrong with balsamic! Thanks for an easy, never-fail recipe.
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1 user found this review helpful

Airport Bob's Green Beans

Reviewed: May 10, 2009
Liked the contrast of the somewhat salty bacon and the brown sugar. I used steamed fresh green beans and this was a hit. Nice to contrast something a little sweet with the rest of the meal. Thanks!
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7 users found this review helpful

Chewy Red Raspberry Squares

Reviewed: Aug. 20, 2010
Loved these bars. Made these to sell individually for a volunteer project. Was concerned they would be too sweet but Smuckers brand Red Raspberry Preserves aren't overly sweet. I doubled the recipe and baked in a 9" x 13" pan. I used an entire 20 oz. jar of preserves (about 2 cups) so almost double what the recipe called for. Then I reserved almost 2 cups of the crumbly mixture to use for topping. Worked perfectly. Gave a little more fruity flavor and I had plenty of the crust mixture for the base. By using less for the base and more for the topping, it kept them nice and solid. Used 1/2 quick oats and 1/2 old-fashioned. For my own taste I would probably reduce the brown sugar by about 25%. Will definite make again.
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3 users found this review helpful

Blonde Brownies I

Reviewed: Aug. 20, 2010
Very moist and easy to make. Love the use of melted butter since I always forget to bring butter to room temp. I doubled the recipe and used 3/4 cup each of dark and brown sugar. Then added a 12 oz bag of semi-sweet chocolate chips and about a cup of chopped nuts. They were still sweet enough. For my own taste I'd probably reduce to 2/3 cup eacb of dark and light sugar if doubling but I almost always reduce the amount of sugar in cookie and bar recipes. Will definitely make these bars again.
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1 user found this review helpful

Mocha Walnut Pie

Reviewed: Oct. 13, 2010
Fabulous. I didn't have any unsweetened chocolate in the house but I did have a nice bar of bittersweet chocolate. I used 4 ounces of the bittersweet and added about a half-teaspoon of salt. Only baked about 37 minutes. We loved it -- taste and texture. And I loved how easy it was to make -- definitely a winner that I will make over and over.
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Honey-Glazed Snack Mix

Reviewed: Mar. 11, 2011
Love the flavor. I lined 2 cookie sheets with parchment paper. Even though I stirred 4 times, the lighter weight cookie sheet was a little scorched (even at 12 minutes) but the heavier one was fine at 14 minutes. Next time I'll dig out 2 heavyweight cookie sheets.
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Oatmeal Dinner Rolls

Reviewed: Jan. 29, 2012
I give the rolls a 5 but I think I'd give the directions about a 3. First, if you use 4 cups of flour and mix it all with a mixer, you will end up with a very, very soft dough. Unless southern AP flour is a lot drier than northern AP flour, I'd guess you are going to add 3/4 to 1 1/2 extra cups of flour in the kneading process. I used my dough hook to knead, added 3/4 c. flour while kneading and still ended up with a very soft dough. (I love to knead by hand but this was just too soft and sticky). Second, I'm still not sure if I am reading the directions right but it looks like they are putting 16 rolls in each 9" cake pan. If so, your rolls will be very "squashed" I divided my dough in half and made one-half into dinner rolls. I started out with a 9" cake pan but they seemed too crowded so I switched them to an 11" diameter deep dish stoneware pizza pan and that was better. The rolls were delicious and the stone made them "crusty" but some of the rolls still seemed squashed. I used the other 1/2 of the dough to make 8 nice-sized raspberry cinnamon rolls -- yum. Moist and not too heavy. These rolls are heavier than my favorite dinner roll recipe but one of the big advantages is a fairly short first and second rise. I'll definitely keep the recipe handy and will experiment with pan sizes.
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Stir-Fried Sesame Asparagus

Reviewed: Mar. 16, 2012
Fabulous. A new "go to" recipe for asparagus. I usually roast asparagus but this was great -- and could all be done on the stovetop. Great in hot weather. Thanks so much for the recipe.
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4 users found this review helpful

 
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