JJAVIER Recipe Reviews (Pg. 1) - Allrecipes.com (139394)

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Pasta e Fagioli a la Chez Ivano

Reviewed: Oct. 28, 2005
I first made this recipe about 4 years ago, as I noticed that my brother was always ordering pasta e fagioli at restaurants whenever possible. This is a wonderful recipe...it becomes part of the dinner rotation especially during the winter. I halve the recipe, but I usually use the whole can of tomato paste and crushed tomatoes anyway. In a pinch, I've substituted Italian seasoning for the spices. We love it!
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Caramel Popcorn

Reviewed: Oct. 5, 2008
Excellent recipe! This is the second time I have made it...the first time, it turned out grainy, as one review mentioned. After thinking about it, it turns out that I just dumped all of the caramel ingredients into the pan all at once (except for the vanilla). I think it's the baking soda that makes the difference. Looks like when I put it in before boiling the caramel, the caramel corn ends up looking grainy (though believe me, it didn't stop us from eating it!) This time, I put it in as instructed by the recipe (hmm, maybe I should read it more closely!) The caramel corn came out completely non-grainy. The cost of the ingredients didn't seem to make a difference at all. Now, if you'll excuse me, I've got some caramel corn to tend to...
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California Coleslaw

Reviewed: Jul. 2, 2010
I will admit, I didn't follow this recipe to the letter! I was in the mood for coleslaw one evening, and I needed a recipe that was not mayonnaise based. I took the liberty of using 1/2 cup of rice vinegar and 1/4 cup sesame oil instead of the vinegar and oil used in the recipe (what can I say...I'm Filipino, and these are what I had handy!) Instead of chopping my bell peppers, I sliced them thinly. I used red onion instead of white, because it's what I had handy. It turned out great...even my husband went for seconds, and he is a bit picky! Please remember, I made changes to the recipe without trying the original. However, the original recipe did serve as a springboard to making coleslaw with what I had handy.
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4 users found this review helpful

Mango Blueberry Muffins With Coconut Streusel

Reviewed: Jul. 2, 2010
Excellent recipe. I made this one day when I had blueberries and mangoes that needed to be used up. Who knew that I'd find a recipe to utilize both? I didn't have coconut handy, but it came out great all the same. I was afraid that the mango might overpower the blueberries, but they complemented each other well. The muffins also freeze very well, and I was able to have great breakfasts for the rest of the week!
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jul. 2, 2010
Delicious and so very easy to put together! I've made it countless times. If you can get a hold of it, it's great made with pulehu seasoning from Hawaii. I've served the pork a number of ways, including as a filling for tacos (inspired by a place in Kona that serves kalua pork tacos). I usually put it in the slow cooker in the morning, and it's ready by dinner (by my estimate, about 8-10 hours on low, depending on when I remember to assemble it in the morning!)
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5 users found this review helpful

Homemade Flour Tortillas

Reviewed: Jul. 19, 2010
Great recipe. I was using another recipe that used 1/3 cup lard, and although it was pretty good, it seemed a little too greasy. It does take a bit longer to lightly brown the tortillas from this recipe, though, and I ended up using a bit of pork fat (left over from making pulled pork) on the griddle. A little extra fat in the recipe would probably work as well, but this was still better than using 1/3 cup lard. Another reviewer likened the tortillas from this recipe to naan, and I agree - it would probably be great accompaniment with Indian recipes. Me, I had it with some homemade green chili, and it was great! I would certainly make this again.
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Sweet Restaurant Slaw

Reviewed: Jul. 19, 2010
Very good recipe. I did decrease the sugar to about 1/4 cup, and it was sweet enough for me. Letting it sit for a few hours does result in a creamier consistency. It will seem a bit dry when you first combine the ingredients, but it will turn out just fine in the end.
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4 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: May 6, 2012
I enjoyed this recipe a lot. There is a bit of a kick to it due to the hot sauce; it's not tongue-searing hot by any means, but it's a consideration if you're feeding it to kids. I thought the 1 egg was enough to bind the meatloaf mixture, but it is important that you let the meatloaf stand at least 10 minutes before cutting it up so that it has the best chance of holding its shape when sliced (which was done easily with a serrated knife). All in all, it was one of the better recipes for meatloaf that I cooked up, and I think I'll keep it in the dinner rotation.
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15 users found this review helpful

 
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