JOULEC Recipe Reviews (Pg. 1) - Allrecipes.com (1592066)

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Downeast Maine Pumpkin Bread

Reviewed: Sep. 20, 2013
The spices in this recipe are perfect. I wouldn't change a thing! Not too oily--just right.
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Grandma's Green Bean Casserole

Reviewed: Jan. 1, 2008
I made some suggested variations and have to say this is the best green bean casserole ever. As my mom said on Christmas Eve "this is a keeper."
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Chuckwagon Stew

Reviewed: Jan. 1, 2008
I couldn't remember the name of this recipe and have been looking for it since I made it a year ago. My husband loved it and so did I. It makes great left overs and is so simple. Goes great with some corn bread.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 1, 2009
I really can't get over how wonderful this is! I used a rotisserie chicken and pulled the meat off of the bone before adding it to the soup. Store bought tortilla chips worked just fine with a dollop of sour cream when serving. Next time I will add black beans for additional veggie yumminess.
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Peanut Butter Noodles

Reviewed: Nov. 7, 2009
I am shocked at how good this is! It was so simple and I feel like I'm running a Thai restaurant. I added some sauteed shrimp and lots of raw veggies to garnish (scallions, cilantro, shredded carrots, and cucumbers). I also doubled the sauce but only used the original amount of fresh ginger. Chunky peanut butter worked great and I used some wheat, pad thai rice noodles that I had on hand. This one is a keeper for sure!
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Sesame Noodle Salad

Reviewed: Jun. 27, 2013
My 2 year old son loves these! I have made them a couple of times now and tried gluten free noodles once--not bad for gluten free but the dressing doesn't absorb as well. I also prefer the recipe with shredded carrot instead of red pepper AND I like 1/3 cup of sugar instead of 1/4. Next time I think I'll add some chicken and make it a meal!
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Slow Cooker Stuffing

Reviewed: Nov. 28, 2009
This was hands-down the best dressing that I have ever made. My husband said to give it a million stars. The thing that shocked us the most was that it was really crunchy...just how we like it. The parts that were up against the slow cooker browned. If you didn't want this effect you could certainly use more broth. Really, I just eye-balled everything...I used 2 bags of Pepperidge Farm stuffing mix (in the bags) one corn bread and one wheat. The full amount of onions and celery called for, along with all of the exact amounts of spices/egg ect. that the recipe called for. Then I added one "tube" of Jimmy Dean sausage (which I sauted with the onions and celery before adding to the slow cooker). One cup of dried cranberries (I will also try some apple chuncks in the future) and 32 ounces of chicken stalk. I will never make another dressing!
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 28, 2009
This is absolutely my new pie crust. I have been using the Betty Crocker pie crust recipe for 20 years and have always felt that it was lacking. This was amazing. I really felt like I was making pastry...it was so flakey but also had a substantial texture and a bit of sweetness. Follow the recipe exactly and you will get a 10 inch double pie crust with some left over for decorations/cut-out leaves ect. You could also make 3 9 inch pie crusts with this with none left over. I always like to have extra so I can really beautify my pie without stressing about materials.
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Carrot Cake III

Reviewed: Dec. 6, 2009
This was SO moist, I couldn't believe it! My husband went nuts (ha). Here are the errors I made and my overally thoughts: I did add pineapple and my husband loved it. I, on the other hand would have really preferred this recipe as-is. If you do add the pineapple, you may need to extend the cook time 10-15 mins...or maybe it was just my oven OR the fact that I used a ceramic pan. I did not turn the cake out to cool but left it in the pan and piled the frosting high. With regards to the frosting...I added about two table spoons of melted white chocolate and two table spoons of heavy cream while I was whipping. I got this from another recipe on this sight. It also called for orange extract, which once again, my husband loved but I would omit next time. I did not put the nuts in the frosting. My final thoughts about THIS recipe (forget all my own alterations), It is absolutely a keeper. I do think that I would reduce down the sugar in the cake, it was a little sweet for my taste, maybe by about a half a cup. I know some people swapped the white sugar and used brown (at least partially) I don't think I'll do that, I liked the flavor without the molasis punch that brown sugar delivers. Also, I don't think I'll ever put nuts in my frosting. I love a good, smooth, frosting.
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Texas Pork Ribs

Reviewed: Apr. 23, 2013
These are just really wonderful, you can't go wrong using this recipe.
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Banana Pudding IV

Reviewed: Feb. 6, 2010
Ok, I'm giving this recipe 5 stars because the flavor was amazing and I see that my results were an outlier...but...for all of you who followed the recipe EXACTLY as I did, read all of the reviews cautioning against cream cheese that was too cold or milk that was not cold enough etc etc....yes mine was very soupy. My ego is in the toilet right now. Though I am not a professional chef AT ALL I consider myself a pretty good cook, at least I can follow a basic recipe. SO, who knows what the problem was. I live in the Northeast and it's winter so perhaps my house and all of my appliances/the cream cheese at room temperature was not room temperaturey--enough. Oye! Will try again later.
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Broccoli Ham Ring

Reviewed: Feb. 6, 2010
Wow, this is so gourmet but so simple! I made mine in fancy pie dish. If you do this just be sure not to pile too much of the dough in the bottom of the pie plate so as not to have a doughy inside with a fully cooked every-thing-else. I also brushed some egg on the top and sprinkled with sesame seeds. My husband said "is this just for us? Did you just make this?" It was really funny to see him stumped.
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Carrot Oatmeal Muffins

Reviewed: Feb. 7, 2010
I made this muffin exactly as the recipe noted. Overall they were really good. A good texture and flavor. In my opinion they are best cooled and eaten the next day. The cream cheese effect is a little odd when it's still warm.
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Peanut Butter Chocolate Cake

Reviewed: Apr. 4, 2010
I am staring the peanut butter mousse. WOW. I put it in the filling of a different chocolate layer cake with choc chips in it. Then covered the cake in choc glaze. People thought it was professional.
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Satiny Chocolate Glaze

Reviewed: Apr. 4, 2010
use on every cake recipe!!!
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Cherry-Blueberry Pie

Reviewed: Apr. 23, 2013
This is really so good. I am chuckling as I write this because I'm really not a pie person and I'm especially not a fruit pie person but I had some canned cherries close to expiration and some blueberries in the fridge. Anyway...BRAVO--such a simple and yummy pie.
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Quiche

Reviewed: Apr. 4, 2010
My family absolutely went nuts over this...
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Simple, Classic Chicken Potpie

Reviewed: Apr. 23, 2013
I can't believe I haven't rated this yet. This is, hands down, one of my favorite recipes. Anywhere. I follow it to a "T" and get beaming results. I use a ready made pie crust and store bought rotisserie chicken to cut down on the cook time.
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Grandma Johnson's Scones

Reviewed: Jan. 6, 2012
Wow, what a perfect recipe. I would say this is my very favorite recipe on this site. I also made a gluten free version of these with Bob's Red Mill flour and some xanthan gum. No one guessed they were gluten free and when I told all of my guests--after tons of complements they were pretty floored. My favorite combination is bittersweet chocolate chips with very finely chopped walnuts. I almost always add a little almond extract even if I'm using a different nut inside...I just love the flavor it adds and really isn't that what it's all about?
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Ohio Sausage and Kale Soup

Reviewed: Jan. 11, 2013
This recipe surprised me. It's so simple and when it first pulled together I didn't even really love the smell BUT after simmering for a few hours I have to say, it was wonderful. In fact, I think that it was best the next day. My 2 year old loves it...for what it's worth. I plan on putting this recipe in my rotation :)
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Displaying results 1-20 (of 74) reviews
 
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