JOYSAFINA Recipe Reviews (Pg. 1) - (1480287)

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Banana Sour Cream Bread

Reviewed: Nov. 2, 2010
This is the first time I've reviewed a recipe because it is THAT good. I will never ever make another bread recipe! It was exceptional and oh soooo yummy. I halved it and used one 11X5 loaf pan. I used 2 eggs instead of 1.5. It is sweet, but I think it's delicious!! I may try to cut down on the sugar next time (but doubt it). I also took another person's advice and made a cinamon sugar topping. I did bake at 325 for 1hr15min.
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3 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Dec. 29, 2011
My first bean soup - incredible. To cut down on the fat I used my Aunt's technique.... make the ham broth by boiling the ham bone and water (fill water to just cover the bone) for 4 hours to create a yummy broth (I yielded so much liquid that I barely needed any chicken broth). REFRIGERATE overnight, then skim the fat the next day. Next day, reheat, remove the bone, strain all the bits. This recipe called for 10 cups of broth so I used all my ham broth (@ 6 cups), the vegetable broth and then the chicken broth to make the 10 cups required. Then follow the recipe and add all the ingredients as stated and cook the soup/stew for max 2.5 hours (assuming you soaked your beans overnight too). This made enough for one meal and filled two large mason jars for the freezer :).
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16 users found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: May 7, 2010
The sauce was delicious. I followed it exactly. I think maybe my tuna wasnt the best because it wasnt a dish that we went 'oh my goodness' about. Having said that I would make it again, but next time will slice the tuna in several pieces and drizzle the sauce over it.
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1 user found this review helpful

Best Spanish Rice

Reviewed: Jun. 11, 2011
basic spanish rice recipe. good and a quick one to supplement a mexican meal. however if you want to impress a dinner party, i'd choose another recipe.
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1 user found this review helpful

Perfect Turkey

Reviewed: Dec. 29, 2011
I had trouble with this recipe. I mean the turkey was good, but more effort than it was worth. Firstly, brining the turkey was too much effort. On thanksgiving I have NO extra space in my fridge to pre-soak a turkey so had to do it in a cooler with lots of ice. Also cooking the bird breast side down on a rack made a not-so pretty turkey. Finally, there was just not enough drippings to make a gravy. I really had to add a lot of liquid to make enough gravy to go around. I will be going back to the "Michigander" recipe.
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