LADYJAYPEE Recipe Reviews (Pg. 8) - Allrecipes.com (1584389)

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Super Grilled Salmon

Reviewed: Jan. 15, 2007
I made this as the recipe states, using a beautiful 1+-pound sockeye filet. Living in the Pacific NW where the salmon stands on its own without lots of extra sauces or flavors needed, I think we're spoiled. While this was good, and the flavors were interesting for a change, and cooking it on the grill was especially nice, we'll probably stick with a simpler preparation of lemon, onion, S&P. Thanks for sharing your recipe, RebeccaKalakota!
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Ann's Shrimp Etouffee

Reviewed: Jan. 14, 2007
I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments, I agreed that, as is, this dish needed some depth of flavors; so I used chicken broth rather than water, added homemade cajun seasoning (rather than just paprika, cayenne, S&P), a little worcestershire, some tomato paste, garlic powder along with the fresh, & a bit of white wine. I used a portabello mushroom & all that was available in my town was already-cooked shrimp, which I tossed in toward the end, after the sauce had simmered, to warm it through. Served over sticky rice alongside steamed buttery broccoli. Thanks for sharing your recipe, Ann!
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Hot Buttered Rum Batter

Reviewed: Jan. 12, 2007
I scaled this down to 1/4 of the original recipe and followed it as written. We thought it tasted better with a couple of tablespoons of the batter, rather than just one. It is delicious and a wonderful treat on a very cold night! Thank you, Sheri!
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Broccoli with Garlic Butter and Cashews

Reviewed: Jan. 12, 2007
I scaled the recipe to serve just two; only change I made was to use apple cider vinegar for the white vinegar. This was a nice way to dress up steamed broccoli. Thank you for sharing your recipe, Salsiepie!
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Salisbury Steak

Reviewed: Jan. 12, 2007
I made this as the recipe states, minus the salt (there's plenty in the French onion soup!), and it was really good. Served with rice and Broccoli with Garlic Butter & Cashews from this website. Thanks, Kelly Berenger!
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10 users found this review helpful

Garlic Butter

Reviewed: Jan. 10, 2007
Nice flavor, but much too salty as the recipe reads with salted butter, salt in the parmesan, and an entire tablespoon of garlic salt! I subbed granulated garlic for the garlic salt and only used 1tsp vs 1T; thought there was enough garlic since it also called for 1T fresh minced garlic (I used 2 large cloves); we LOVE garlic, but so glad I downsized on it! This was a nice topping on a warm slice of the French Country Bread I made from this website today. Thank you, Denyse!
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French Country Bread

Reviewed: Jan. 10, 2007
This was my first time making an overnight starter and it was fun to wake up to having part of the job done! As other reviewers suggested, I increased the salt to 1.5T and even though I'm big on reducing salt normally, I am glad I did; this bread has very nice flavor. Used King Arthur White Whole Wheat Flour, so my bread came out looking like a white loaf, but has the health benefits of containing whole wheat. I mixed this in my electric stand mixer and did have to add about 1.5c more flour before the dough pulled together in the bowl; added maybe another cup+ while I kneaded it to keep it from sticking. I let it rise for 45 minutes as stated, on the 2nd rising, but probably could have decreased that as my loaves came out pretty large! I didn't use loaf pans, but just turned the loaves out as baguettes onto an oiled baking sheet sprinkled with a little cornmeal; topped the loaves with an eggwhite wash, and black & white sesame seeds. We really liked this bread! Thank you, Stephen.
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Buttery Cooked Carrots

Reviewed: Jan. 8, 2007
I scaled this recipe in half. It really does not need any water in the bottom of the pan before adding the butter & brown sugar; makes it much too watery. Served this tonight with Beef, Burgundy Style, Yummy Pesto Mashed Potatoes, & Zesty Marinated Asparagus, all from this website; great meal. Thanks, Rebecca!
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Yummy Pesto Mashed Potatoes

Reviewed: Jan. 8, 2007
These were good mashed potatoes; I did have to up the amount of milk some, and then ended up putting in some sour cream too. Served them with Beef, Burgundy Style, Buttery Cooked Carrots, & Zesty Marinated Asparagus, all from this website and it was a very nice combination. Thank you!
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22 users found this review helpful

Zesty Marinated Asparagus

Reviewed: Jan. 7, 2007
I only made a few asparagus spears to garnish each plate at dinner tonight, and it was wonderful. Used my own homemade balsamic vinaigrette recipe to marinate; served with the curried chicken sandwich made famous by Oprah, on homemade challah bread from this site. Thanks so much, J Carter!
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Challah I

Reviewed: Jan. 7, 2007
This was fun to make & even though I'm still a novice at bread-making, the dough was great to work with; it seemed almost ... silky. I got to use my new mixer to mix/knead the dough and it was a snap! I did replace 4T of flour with 4T of vital wheat gluten which always seems to help my bread doughs rise in my coolish climate. In fact, I sort of got overly-involved in catching up with Grey's Anatomy on the 2nd rising and let it rise too long; so the size of the loaf is gargantuan! :-) I cut this recipe in half for one loaf since there are only 3 of us home right now. Had some for toast this morning, but my main plan is to use it with the "Oprah's Favorite Sandwich in America" (FABulous curried chicken sammies!) for dinner tonight. While I am, by no means, a challah expert, I was expecting this to taste a little more eggy, but it is still a very nice bread. Thank you so much, Joan!
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Honey Roasted Red Potatoes

Reviewed: Jan. 5, 2007
I was looking forward to trying these for quite awhile, and tonight was the night. Served them with Chicken Breasts with Balsamic Vinegar and Garlic from this site, and green beans. I made a little extra sauce, and kept them in the oven longer to attempt to get that nice golden-brown "roasted potato" look and flavor, but I agree with what others have said, that there wasn't much flavor to them. Thank you for letting me try your recipe, Stephanie!
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Pineapple Rice Casserole

Reviewed: Jan. 3, 2007
We enjoyed this as a side to Yummy Honey Chicken Kabobs this evening. I used regular rice rather than instant; cooked it up in an electric rice cooker, and followed the recipe from there. Thank you, Linda!
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4 users found this review helpful

California Chicken Stir Fry

Reviewed: Jan. 1, 2007
I doubled the sauce, using half ground ginger and half fresh minced ginger; also added a touch of cayenne pepper to the sauce. Added a very few drops of toasted sesame oil to the wok, along with the canola oil I used (would have preferred peanut oil as it heats hotter, but was out). Used fresh veggies including onion, carrots, red bell pepper, broccoli, snow pea pods; crushed pineapple rather than chunks, and added some chopped cashews to the mix. We enjoyed this and the veggies were especially nice after all of the holiday rich foods. Happy New Year! :-)
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Decorator Frosting

Reviewed: Dec. 31, 2006
I used this on the Pink Icing Cookies from this website, adding some of the fine "sand" from crushed candy canes for a little peppermint flavor. With a little time, it hardened just enough to be able to stack the cookies in a storage container. Thanks for the recipe, P Oakes!
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Displaying results 141-160 (of 381) reviews
 
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