JMELILLO Recipe Reviews (Pg. 1) - Allrecipes.com (1589352)

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 13, 2013
My primary complaint is this lacks oomph. Not enough tart flavor on the cheesecake portion and it lacks that dense, cheesy richness. Tasty- but in a sweet whipped type of way. Not enough pumpkin flavor on the second layer. Made as-is there is nothing wrong with this recipe- still tasty and simple. But there are a LOT of 5 stars reviews here from people who made significant changes- which I think skews what you expect. I make cheesecake once a year and I want "wow". This is good, but not 5 star.
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Seven Layer Taco Dip

Reviewed: Dec. 31, 2009
One of the very few recipes I follow to a tee. Very good for parties and super easy. Do yourself a big favor though and use good, fresh salsa. I also use refried blacks beans from a nutrition standpoint. Make sure the cream cheese is super soft or it won't blend. Hard to get this into the car for a party without eating it.
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Asian Lettuce Wraps

Reviewed: Dec. 31, 2009
Only gave it 4 because it just doesn't taste right with beef. Cut chicken breasts into strips and marinated in (CHEAT here) Lawry's Sesame Garlic for about 20 min. Cook in wok for 3-4 minutes with a cover to retain moisture but did not cook completely. Removed and covered for 5-10 minutes then chopped finely. Followed rest of recipe and then added chicken to sauce. I rarely follow recipes perfectly but other than chicken change everything was very good.
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Ultimate Shrimp Scampi

Reviewed: Dec. 31, 2009
I would recommend marinating the shrimp prior to cooking. (white wine, garlic, salt, olive oil, S&P). I also add a very slight coating of sugar to carmelize the shrimp- which I actually cooked seperately in saute pan with butter. Cooked until seared on one side and flipped for only a minute or two on the other- then set on a platter to finish cooking. Otherwise shrimp are colorless and tasteless. Added roasted red pappers and sun dried tomatoes but due to personal taste, but otherwise good recipe.
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Macadamia Nut Crusted Mahi Mahi

Reviewed: Dec. 31, 2009
The sauce was was too "chickeny" with all the stock. Would try coconut milk or some cream next time. Pureed in blender to thicken but left some fruit chunks still. Recipe also out of order- the sauce should be started before everything else. Did add unsweetened coconut coating and it was excellent. Cooked with opah instead of mahi and it was good.
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Jalapeno Cheese Dip with Kick

Reviewed: Dec. 30, 2009
It really doesn' take much time, and don't be afraid of the peppers- I was worried that all the fresh hot peppers would be to much for a large gathering- but it was a huge hit. Don't be tempted to add a crunchy topping- it ruins the smooth and creamy texture.
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Jalapeno Popper Spread

Reviewed: Dec. 29, 2009
I found this recipe to be bland. I made many changes and it turned out well, but they were so many changes that I didn't want to rate the recipe higher on its own.
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Ginger Glazed Mahi Mahi

Reviewed: Feb. 4, 2004
Great recipe. Added a little extra ginger, and a little bit of red pepper for kick. Great for non-fish eaters!
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Fusion Chili

Reviewed: Feb. 4, 2004
Definetly different, but I'm not sure if it's worth the exrta prep and time involved. I changed the recipe in that I used 4 1/2 lbs. of meat, (including chiorzo and sirloin), an extra can of tomatoes, and green peppers instead of celery. I cannot imagine how "beefy" and thick it would be otherwise. (I could hardly stir it in the pot). As it was everyone thought it was a "beef, no bean" recipe. And it was definitely NOT hot enough, and a little too sweet. Still I gave it four because it did have a good, unique flavor. Next time I'll add hotter peppers and more bean.
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