JasBradley Recipe Reviews (Pg. 5) - Allrecipes.com (1593070)

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JasBradley

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Louisiana Crawfish Etouffee

Reviewed: May 16, 2010
3.5 stars overall. I was a raised on a variation of this recipe, but I gave this one a shot for something a little different. I found the suggested amount of seasoning was too salty, but the directions did say "or to taste." My real complaints are that it's very thick and I had to double the amount of water t thin it and there was way too much diced onion. My husband complained that it gave him a stomach ache. OH well, worth a try, but I'll stick with my stepmom's recipe.
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3 users found this review helpful
Photo by JasBradley

Avocado Corn Relish

Reviewed: May 7, 2010
This is a great - I thought I made up this recipe, but apparently not! I added quartered cherry tomatoes and let them marinate in the vinegar with the onion to soften the bite of the onion. Sometimes I also add minced fresh basil.
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Thai-Style Peanut Sauce with Honey

Reviewed: May 3, 2010
This is an excellent sauce. We used it to serve with Tofu Tod (a thai appetizer of fried tofu). I added about a 1/4 c. water to thin it out enough for dipping and it was perfect. Thanks!
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Strawberry and Feta Salad

Reviewed: Apr. 26, 2010
This is so, so, so delicious. I made it almost as written except I used red wine vinegar instead of raspberry since that's what I had and I cut the oil in half as suggested by other reviewers. Absolutely fantastic. I served it with grilled tuna steaks and grilled asparagus with a balsamic reduction = it was the perfect meal! Thanks for sharing the recipe :)
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Di's Delicious Deluxe Deviled Eggs

Reviewed: Mar. 28, 2010
These are delicious with a nice consistency. I didn't have celery so I left it out and added a dash of Old Bay. My husband and I devoured these as soon as I was finished making them.
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Baked Falafel

Reviewed: Mar. 28, 2010
These turned out really good. I used different spices but used the same onion/flour/baking soda and they had a great texture. I ate these as burgers with avocado, lettuce and tomato.
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Vegetarian Cottage Cheese Patties

Reviewed: Mar. 8, 2010
Hmm, OK, these were interesting. The main problems are that it's too wet to form a patty and the onion soup and mushroom soup were too salty and artifical tasting. I will try this again as a loaf, but with more oats, lots of dried herbs and garlic, maybe some seasoned breadcrumbs mixed in and leave out the onion soup mix and mushroom soup.
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Mar. 5, 2010
These were very good, thanks for the recipe. I used far less of the seasoning due to complaints from others that it's too much and too spicy and I did not use jicama. I mixed the sour cream with the juice of half a lime and added garlic powder and chipotle cayenne. Very tasty. Thanks.
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Cream Cheese Mints

Reviewed: Feb. 28, 2010
yummy and really easy. We don't have a microwave so put the cream cheese and butter in a ziploc and soaked in hot water for 3 or 4 minutes to soften. I dyed mine green and rolled into misshapen little balls. Will freeze and keep on hand for a little after dinner treat.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 25, 2010
These are awesome! Took a little longer than 18 minutes, probably closer to 20 but I baked them on parchment so maybe that's why. They were ooey-gooey in the middle and just a bit crisp at the edges - delicious! I used Hersey's dark chocolate chips but they ended up tasting waaay sweeter than the regular Nestle semi-sweet so I'll never stray again - use the original!
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Banana Crumb Muffins

Reviewed: Feb. 24, 2010
Great muffins, I love the texture. I always add a teaspoon or two of vanilla extract. Definitely the best muffins I've ever made or eaten. I have subbed 1/3 cup canola oil for the butter on occasion and texture and flavor remain perfect.
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Photo by JasBradley

Key Lime Pie VII

Reviewed: Feb. 22, 2010
This was very good, but extremely sweet and that's why I'm gving it 4 stars. Very easy to make, especially with the store bought crust. Maybe some homemade whipped cream with little or no sugar would be nice to balance the sweetness.
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Glazed Salmon Fillet

Reviewed: Feb. 18, 2010
This was excellent - delicious flavor!
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Avocado and Tuna Tapas

Reviewed: Feb. 10, 2010
This was really good - I didn't have bellpepper so I skipped that and I diced the avocado and mixed it all together. It was a great lunch - I halved the recipe and ate that for lunch which wasn't really two portions, it seemed just right for lunch for one. I also added a sprinkle of Old Bay, as others suggested, and that was very good.
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French Bread Rolls to Die For

Reviewed: Feb. 8, 2010
Really delicious. I doubled the salt and they weren't salty in the least - def. would have been bland with less. I had a problem with the instructions about covering the rising rolls with a damp cloth - my rolls stuck to the fabric and deflated when I removed the towel :( I had to let them rise a 3rd time. Lastly, I baked for 18 minutes at 375 and they were perfectly cooked. Excellent warm out of the oven with salted butter... Mmmm
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Photo by JasBradley

Mardi Gras King Cake

Reviewed: Feb. 8, 2010
Basically, this tasted like a cinnamon roll. The cake sure looked beautiful and was a big hit at our New Orleans Saints Super Bowl party!! Having said that, it was really dry. I did make it the day before and let it sit overnight, but covered in a cake dish. So maybe that's how it got so dry. I'm going to make another one, but fill it with cherry pie filling and see how that turns out.
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Photo by JasBradley

Black-Eyed Pea Salad

Reviewed: Feb. 6, 2010
A cup of Italian dressing is way too much and I'm going to have to drain this in a colander before I serve it tomorrow. The black eyed peas are litterally swimming in a bowl of liquid. Otherwise, it'd be good. I recommend using only 1/2 of a cup or less of the dressing and adding more if necessary.
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Italian Dressing Mix

Reviewed: Feb. 6, 2010
This would probably be good if it wasn't SO salty! I didn't add the celery salt since I don't have any (thank God) as there is already so much salt. Now I have a jar of this mix. If I ever use it up and am tempted to try this recipe again, I'll only add 2 teaspoons of salt and use garlic powder instead of garlic salt.
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Maple Salmon

Reviewed: Feb. 3, 2010
I didn't really care for this because the marinade is extremely strong and 30 minutes in it made the salmon only taste like teriyaki.
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