BJM5596 Recipe Reviews (Pg. 1) - Allrecipes.com (1524179)

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Stuffed Zucchini

Reviewed: Jul. 29, 2015
I followed the recipe but only used 26 oz of sauce which was plenty. My zucchini were medium to large and I thought there was way, way too much meat. It felt like eating a sausage dog with a zucchini bun. I didn't precook my meat and my zucchini were completely, if not over, done. I used hot sausage which added a lot of flavor. I might try again and only use 1/2 lb of sausage.
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Asian Grilled Chicken

Reviewed: Aug. 18, 2014
These are delicious. I marinated mine all day long and went exactly by the recipe. I could have used a little more heat but otherwise, very good. I cooked my marinade down to about half and brushed it on the grilling chicken. It came out kinda sticky and delicious. Will definitely make again.
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Shoyu Chicken

Reviewed: May 5, 2014
I only had 4 fairly large chicken thighs (2 lbs) so I cut the marinade in half. I let them marinade all day. Not sure what the onion added but these were absolutely delicious. Granddaughter and I cooked them on the gas grill. They were delicious. They do have a little "kick" so if you don't like spicy, leave out the red pepper. I think next time I'll use pineapple juice in place of the water. I will cook these many more times. UPDATE: I have made this recipe over and over. The biggest challenge is planning ahead for the time to marinade. Last few times I mince the onion instead of chopping and that seems to work better. I also add a little more fresh ginger. This is one of my favorite chicken recipes.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 30, 2013
This is so, so good. First time I used this recipe and my family all raved about how good it was. I used 2 cups white and 1 cup brown sugar and kept everything else pretty much the same. I made 9 mini loaves, just cooked a shorter amount of time. I will make this again.
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Dee's Dark Chocolate Granola

Reviewed: Oct. 28, 2013
I made a double batch of this over the weekend. I was out of almonds so subbed walnuts and used butter instead of spread. It is really good but I will take it out of the oven at 15 minutes next time. Otherwise, delicious.
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Spicy Vegan Potato Curry

Reviewed: Oct. 7, 2013
This was super delicious. I used sweet potatoes, a little less than 1 teaspoon of cayenne (it was still pretty darn spicy) and frozen peas. I let mine simmer longer and served it with jasmine rice. I loved it! Will definitely make again.
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3 users found this review helpful

Mexican Cornbread Salad

Reviewed: Aug. 7, 2013
I made this for a recent neighborhood get together. When I first tried it I wasn't all that crazy about it but the leftovers (2-3 days later) are so so good. I used black beans, salsa instead of tomatoes, mexicorn and a spicy ranch dressing. I didn't use the entire bottle as I think that would have made it too soggy. My vegetarian daughter (I didn't use any bacon) went crazy over it as did my granddaughter. It makes a TON so unless you're feeding a crowd or will eat the leftovers (I highly recommend that), you'll need to only make 1/2 the recipe.
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Zesty Quinoa Salad

Reviewed: Apr. 29, 2013
I loved this salad. After reading reviews, I only used 1 lime and it was perfect. I used both teaspoons of cumin because I like it, if you don't only use one. I doubled the cilantro and will reduce the oil next time but not to half. I like it warm and cold. Will make again.
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Real Hummus

Reviewed: Apr. 26, 2013
I make this hummus quite often. I often add roasted red peppers also. My biggest suggestion is to place the garbanzo beans in a shallow bowl of water and take the skins off the beans. Just rub them with your fingers and they slip off quite easily. It's a little time consuming but makes for a MUCH creamier hummus.
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Cabbage Roll Casserole

Reviewed: Mar. 19, 2013
I made this last night and will definitely make it again. After reading the reviews, I loaded up on the spices while browning the meat, onions and I added green pepper. I also halved the recipe because it's just me and I'll take part of it to my elderly Mom. I used a 15 oz can of tomato sauce and everything was cooked without being mushy. I think I cooked it 40 minutes, stirred and then another 20 so it was right at an hour. Very good if you love cabbage. I think carraway seeds would be good in this also.
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Pretzel Turtles®

Reviewed: Dec. 19, 2012
I used the square small pretzels, rolos and toasted pecans. I have a gas oven and have come to realize that it bakes quicker. I left mine in for 3 minutes and before I could get all the pecans on my rolos had pretty much melted into a mess. I did salvage them and will make them again but will only leave in the oven for 2 minutes and see how that works. Once the cooled they were eadible but not so pretty.
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Pumpkin Black Bean Soup

Reviewed: Nov. 7, 2012
I was hoping to taste the pumpkin but could not. I used less butter to soften onion/garlic and only pureed 1 1/2 cans of the beans and added the other 1/2 to the whole beans into the soup. I did add a little cumin as I thought the soup was pretty bland. I also added an extra cup of broth. All in all it was okay but not what I was looking for.
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Chewy Coconut Cookies

Reviewed: Oct. 29, 2012
My cookies came out flat but I loved them this way. They are what the title says, chewy coconut cookies. I got 32 cookies and was skimpy on my teaspoon. I could only cook mine 8 minutes and they were done. Although they were a litle bland, I'll bake again and try some almond extract or maybe some chopped nuts. Very simple and delicious.
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Mar. 5, 2012
Used green pepper instead of red because I had it on hand. As I was preparing I was thinking my grandson is not going to eat this (he's funny about the way things "look") but he CLEANED his plate. I served it over rice and it was pretty good. When I make it again, I will definitely "spice" it up as it was a little bland. Not sure what the 1/2 t. cornstarch did, it didn't seem to thicked at all. I also liked the idea of adding broccoli next time.
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Crunchy Pumpkin Pie Granola

Reviewed: Feb. 19, 2012
This was a good base recipe for me. I used walnuts instead of pecan (what I had) no cranberries and apple pie spice instead of the pumpkin. I thought since it called for applesauce, why not spice? The flavor was excellent. My problem was that the oats remained single, didn't "clump" up with the nuts. I thought it was a ltad overcooked a full hour. Could have been that my oven is gas. I will make again with adjustments. Double the brn sugar, applesauce, vanilla and honey. Add 1/2 cup more oats to balance. My family really liked flavor. I would say try it if the description fits.
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Crustless Cranberry Pie

Reviewed: Jan. 4, 2012
This is more of a coffee cake than a pie but it is delicious. So easy to mix up and bake. I took others advice and used 1/4 t. of almond extract and 3/4 t. of vanilla. The almond was still very noticeable but not overpowering. I love anything cranberry and this will be one I make again. All the family also enjoyed it. For ease of making and loads of flavor, try this, you won't be disappointed.
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Cranberry-Pumpkin Cookies

Reviewed: Nov. 9, 2011
I made this recipe exactly as printed. These are my observations. First, I dropped mine by well rounded teaspoon full and I got at least 45 cookies. Second, when I baked them 10 full minutes they were a little too done on the bottom (I have a gas stove if that makes a difference) so I baked for 8-9 minutes and they were perfect. I think next time I'll use pumpkin pie spice instead of just cinnamon. All in all they were delicious and the ones I brought to work didn't last very long.
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Cajun Macaroni

Reviewed: Oct. 17, 2011
I made this for my grandchildren this weekend. I made my own cajun seasoning and only used 1 teaspoon because my grandson (he's six) doesn't care for spicy too much. They both had two helpings and I still had left overs for my lunch this week. I'd like to make again and kick up the spices. The hardest part of this recipe is chopping the veggies which my granddaughter helped me with.
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Carrot Cake

Reviewed: Aug. 1, 2011
Love this recipe. I use 1 t baking powder in addition to the baking soda, 1 cup of plain applesauce and NO OIL are my only changes. My grandchildren LOVE it. We baked one on Saturday and my granddaughter was shocked that there were actual real carrots in the cake. She thought it was just the name of the cake. :-) I make my frosting by combing 1 8oz cream cheese, 1/4 cup butter, 1 heaping teaspoon of vanilla and just a little over 2 cups of SIFTED confectioners sugar. Baked at 325 in dark cake pans for 35 minutes and it was perfect (gas oven). I always sprinkle chopped walnuts on top just to make it a little prettier. Try this cake, you will not be disappointed.
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Quinoa and Black Beans

Reviewed: Jul. 1, 2011
This was my first attempt at quinoa. After looking at other cooking directions I believe this cooks too long. Mine was over cooked. Other than that, I loved the flavors. I did add about a half can of drained rotel. Loved the cilantro. I will definitely make this again with less cooking time.
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