JoanNYC Recipe Reviews (Pg. 1) - Allrecipes.com (15654689)

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Baked Chicken Wings

Reviewed: Aug. 31, 2014
I love crispy chicken wings, and there ARE, plus very tasty. I did as another reviewer suggested and drained on paper towels before serving. I didn't have garlic powder, so used onion flakes instead, but otherwise followed the recipe exactly. This will be one of those "go to" recipes for me.
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Pesto Pasta with Chicken

Reviewed: Feb. 10, 2014
So easy, so good. For four people, I halved the recipe, except I used about 12 ounces of pasta and did not halve the sun-dried tomatoes or pesto. I also added the tomatoes to the chicken in the pan, then added the pasta, then warmed pesto, so everything was nice and hot.
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Chef John's Beef Goulash

Reviewed: Jan. 17, 2014
I thought I did everything as written, but my beef never softened even after slow cooking for over 2 hours. Perhaps I overcooked it at the beginning, although I followed timing and temperature instructions. The sauce was good, but too salty. It was too much work for not a very good result. This is the first recipe of Chef John's I've not loved. I won't be trying it again.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jan. 13, 2014
Spectacular! As someone else suggested, use a quality balsamic.
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Quick Chicken Piccata

Reviewed: Jan. 9, 2014
I've already posted a review, but I had to report in. Tonight I made it again as I needed a quick meal and had all the ingredients. But I forgot to add the butter at the end. It's better with butter, of course, but if that's what might be keeping you from trying it, never fear. It was still very good! I served it with basmati rice and steamed green beans.
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Turkey Wild Rice Soup II

Reviewed: Dec. 1, 2013
Wonderful soup that helped use up some ingredients from Thanksgiving. I made a portion without the H&H and almonds for a friend on a low-potassium diet, which was very good. But adding those ingredients really kicks it up a notch. I will definitely make it again. That bit of lemon is genius! P.S. I made the wild rice the night before, which made putting it all together a snap.
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Debbie's Amazing Apple Bread

Reviewed: Oct. 13, 2013
Very good -- dense and sweet. I consider it a dessert bread. The changes I made to the recipe was to use 2.5 cups of cubed McIntosh apples to which I added the juice of one lemon. I also added a teaspoon of lemon zest to the dry ingredients. I also used a full teaspoon of ground cinnamon.
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Green Chile Spinach Quiche

Reviewed: Sep. 23, 2013
The BEST quiche I've ever made! Followed the directions exactly. I was very happy, and my guests were all impressed. I used mild green chilies, but I might try using some that are hotter. I loved it in any case.
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Beef Braciole

Reviewed: Jun. 30, 2013
This is so simple, yet surprisingly good. I used Panko instead of Italian breadcrumbs (because that's what I had), and replaced half with freshly grated parmesan cheese. I also added freshly ground pepper to the mix. I used fresh tomato basil sauce, and served it over fusilli.
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Denise's Peanut Chicken

Reviewed: Mar. 8, 2013
Very tasty and easy. I made a few changes. In place of garlic, I added 1/2 teaspoon of wasabi powder, and 1/2 teaspoon of ground ginger instead of fresh. I halved the amount of peanuts, which was plenty. This recipe only serves 4, even when served over rice. Overall, good recipe and I will make it again.
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Cranberry and Cilantro Quinoa Salad

Reviewed: Jan. 23, 2013
I like this recipe as a unique, healthy and bright side dish. As others suggested, I used vegetable stock instead of water. I also cooked the quinoa in 2 cups of liquid (according to package directions) instead of 1 1/2 cups. I think that might make a difference in the moistness. I agree that it tastes better after 24 hours, except that the almonds get mushy. I would suggest that you let it sit, refrigerated, at least overnight, but hold the toasted almonds until serving. I used celery instead of carrots, only because I don't particularly like carrots.
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Cranberry and Cilantro Quinoa Salad

Reviewed: Jan. 23, 2013
I like this recipe as a unique, healthy and bright side dish. As others suggested, I used vegetable stock instead of water. I also cooked the quinoa in 2 cups of liquid (according to package directions) instead of 1 1/2 cups. I think that might make a difference in the moistness. I agree that it tastes better after 24 hours, except that the almonds get mushy. I would suggest that you let it sit, refrigerated, at least overnight, but hold the toasted almonds until serving. I used celery instead of carrots, only because I don't particularly like carrots.
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Sesame Shrimp Stir-Fry

Reviewed: Jan. 14, 2013
I read several reviews, so I modified the recipe. I was making a half portion, but used the same amount of marinade mix (which means I doubled it except for the garlic). I toasted the sesame seeds and added 1/4 teasp. of wasabi powder to the mix. I let the shrimp marinate for an hour+ in the fridge. I also used the full amount of sauce (which means I doubled it). As others suggested, I used canola oil to cook, then added a teasp. of sesami oil at the end. This is a great, quick, spicy dish.
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Steve's Sun Dried Tomato and Asparagus Quiche

Reviewed: Jan. 13, 2013
This is one of those "lost" recipes on AllRecipes. I'm surprised there are no other reviews, as it's great. I served this for a luncheon and everyone cleaned their plates. I found that it only took 30 minutes to bake, although I used a stoneware pan and my oven runs a tad hot. Although I otherwise followed the recipe exactly, I don't think you need a blender to mix the eggs/cream and nutmeg. A brisk whisk would work just as well, I'd thing. In any case, try it!
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Pumpkin Bread IV

Reviewed: Jan. 2, 2013
I made only one loaf, so needed to adjust the recipe, otherwise followed exactly as written. I also made it two days ahead. It was moist and flavorful. I did sift the flour with the other dry ingredients. I don't know if that makes a significant difference. I also kept in wrapped in a double layer of aluminum foil and kept if in the fridge.
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Blue Cheese Dip II

Reviewed: Jan. 2, 2013
I made the recipe pretty much as written, except used 6 ounces of cheese and garlic power instead of garlic salt. I made it two days ahead and the consistency was perfect; the taste superb.
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Blue Cheese Dip II

Reviewed: Jan. 2, 2013
I made the recipe pretty much as written, except used 6 ounces of cheese and garlic power instead of garlic salt. I made it two days ahead and the consistency was perfect; the taste superb.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 21, 2012
I have never made cheesecake before, but I got RAVE reviews. I used the water bath (see the video on how to make a cheesecake on this website). As recommended by another reviewer, I pureed the raspberries, water (used 3/4 cup) and sugar, then strained, then cooked with cornstarch. I also baked the cake for 1 hour, turned off heat and left in the oven for another hour (never opening the oven the entire time), then left on counter until completely cool before putting in refrigerator covered in plastic wrap overnight. I was quite proud of my success.
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Barbie's Tuna Salad

Reviewed: Jan. 29, 2012
Wonderful flavors. I combined everything except the tuna first, then stirred in the drained, flaked tuna. I used fresh parsley and dill (tripled the amount), and made the recipe the day before. I served it on whole grain, toasted bread, cut into quarters, with tomato basil soup. I got raves!
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Lemon Bread

Reviewed: Jan. 10, 2012
Love this. I used the peel and juice from three Meyer lemons and skipped the glaze. It's moist and sweet enough without it. Also, I let it cool in the pan a bit before placing on a rack. Next time I'll butter and flour the pan for easy removal.
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