jamiet Recipe Reviews (Pg. 1) - Allrecipes.com (13970458)

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Zucchini Casserole

Reviewed: Oct. 18, 2009
I made this for some friends for lunch. My friends said that they liked it, but I think the taste of the mayonnaise was way to over powering. If I make it again I am going to use sour cream instead. It has potential.
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7 users found this review helpful

Grilled Macadamia-Crusted Tuna with Papaya Salsa

Reviewed: May 1, 2011
This was a great recipe! We made it in a pan because it was raining, but it still tasted great. We had roasted sweet potatoes with rosemary as a side. This was my first time to try tuna (I am not a big fish eater) and it was great. I will definitely try it again and hopefully next time it's not raining so we can grill it.
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4 users found this review helpful

Key Lime Cheesecake I

Reviewed: May 1, 2011
I made this for a dinner party and it has a hit. I halved the recipe and made it in two tartlet pans. I followed the suggestions of JAMYEARN and used condensed milk instead of eggs, four, cornstarch, and sugar. I also added coconut flakes to the the curst. I topped both of the mini cheesecakes with whip cream and raspberry sauce. The raspberry sauce went great with the lime flavor.
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4 users found this review helpful

Jamaican Barbecue Sauce

Reviewed: Sep. 11, 2011
I made this for Jamaican Burgers (also on this site) and it was great!! We also just used it as a BBQ sauce with chicken/pork/beef and everyone loved it!
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1 user found this review helpful

Jamaican Burgers

Reviewed: Sep. 11, 2011
This was my first vegetarian burger and I wasn't disappointed! Followed directions exactly and they were not too dry. If mixed with hands an egg is not needed.
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6 users found this review helpful

Moroccan Lamb with Shiraz Honey Sauce

Reviewed: Nov. 3, 2013
Best rack of lamb ever! I made my own raw el hanout seasoning mix using the suggestions made by mdelduke in her review. However, I used whole coriander, cumin, cloves, allspice, and a peppercorn. I dry roasted them until they were fragrant and then grounded them and added the other spices. I also reduced the amount for the whole spices. We didm't have any Shiraz so I just used a nice red wine. The combination of the sweet sauce with the flavorful spices on the lamb was amazing.
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