jobblychef Recipe Reviews (Pg. 1) - Allrecipes.com (15190014)

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2-Bean Chili

Reviewed: Dec. 27, 2011
I was looking for a flavourful, basic, no frills chili. I made this chili following the recipe exactly as stated. It was so BLAND. No flavour at all. I had to make some changes.... I sautéed in a 1/2 teaspoon of minced garlic in with the meat. I then increased the black pepper to 1/2 teaspoon, and added 2 tablespoons of hot sauce, 3/4 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of cayenne, and 1/4 teaspoon of oregano. DELICIOUS. I guess the reason for all those garnishes was to provide the chili with taste. With my changes no need for the extra calories.
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19 users found this review helpful

Tiramisu Cheesecake

Reviewed: Feb. 20, 2014
WOW, delicious! As others did, I halved the recipe and used an 8 x 8 pan. I used a glass Pyrex, and just greased with shortening. It served fine. Didn't bother with the foil lining. I baked at 325°F for 40 minutes. I didn't fuss with the instant coffee. I just made a strong coffee in my French press. I used some coffee to brush on the wafers, and used a tablespoon of coffee in the bottom layer batter. I also added 1/4 teaspoon of unsweetened cocoa to the bottom layer batter to give it a richer color. I used Neufchatel cheese, light sour cream, and light whipped topping. Didn't matter, it was DELICOUS. It's a keeper.
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Maple Cookies

Reviewed: Dec. 26, 2012
This makes a DELICIOUS sugar cookie! Really don't taste the maple. I've been making this for a least eight holiday seasons and it never disappoints. I find they are undercooked unless in the oven for the full 10 minutes. VERY soft and chewy. I give out the recipe a least once a season. Thank you!
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Chef John's Italian Meatballs

Reviewed: Dec. 1, 2012
Very nice meat-a-ball! Good texture, I was worried at first. I wanted to add more bread crumbs. I did all beef, cut the salt and black pepper in half, and used soy milk. I don't have cow's milk on hand. I used 1/2 cup fresh parsley. I cooked them for 20 minutes in the oven then they simmered for two hours in my sauce. Delicious! Will be making again. I am curious to know how they hold up in the freezer, as in the past all other meatballs I've made turn into sloppy joe...
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