Jody Recipe Reviews (Pg. 1) - Allrecipes.com (16176108)

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Easy Batter Fruit Cobbler

Reviewed: Aug. 24, 2014
I had exactly 4 cups of blackberries to use up. I looked at a bunch of bb cobbler recipes, and I think I hit the jackpot with this one. I doubled the ingredients. Then, I eyed up my 9x13 pan and decided on the 8x11 instead. It was perfect after 50 minutes. The batter was nicely golden, and it really looked great. The fruit did not end up on the bottom as stated in other reviews. Seasonal fruit seems to do best with this type of recipe, with basic ingredients that let the taste of the fruit shine. This recipe is now in my Favourites folder.
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Photo by Jody

Poetic Pumpkin Pie

Reviewed: Aug. 16, 2014
How do I love thee, Poetic Pumpkin Pie? Let me count the pieces we ate. This is a break from my traditional pumpkin pie recipe, and we loved the graham crust and the silky smooth filling. I followed the recipe to the letter, with one small deviation. We couldn't wait for it to cool, so I topped each piece with the whipped cream instead of spreading it over the entire pie. It was nicely set even while still warm. Beautiful texture. We are looking forward to another taste tomorrow. Great recipe!
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Black Bean and Corn Quesadillas

Reviewed: Aug. 10, 2014
Absolutely delicious. Made mostly as written, the only change being that I used frozen corn instead of canned. We both loved these. I made them twice last weekend, and they have been requested for dinner again tonight. Good for you, delicious, and inexpensive to make.
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Smooth Sweet Tea

Reviewed: Jun. 28, 2014
I have made this recipe so many times in the past week, I've lost count. We love it. No other recipes I've tried for iced or sweet tea have been this consistently good. I must say that 6 tea bags made it a bit strong, so I cut back to 4 and it's perfect. I think I read somewhere that Canadian tea bags are 'bolder' than American? Anyhow, I brew it in my 8 cup Pyrex measuring cup, then top it up with the 6 cups of cold water, then into a plastic pitcher in the fridge. It does not last long in our house! Thanks for the recipe!
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Cinnamon Toast

Reviewed: Jun. 19, 2014
We never had cinnamon toast in our house when I was a kid. Friends had us over for brunch when I was about 8, and cinnamon toast was one of the things on the menu for the kids. It was so good! Who knew such a thing existed? When this recipe showed up in my inbox one day, I saved it, and made it tonight to satisfy a sweet cinnamon craving. It is still so good 45 years later! I have a shaker-full of the mix on my counter now. Thank you for sharing this special treat.
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Polvorones de Canele (Cinnamon Cookies)

Reviewed: Apr. 6, 2014
Absolutely fantastic! Where have these been all my life?
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Cream Cheese Colcannon

Reviewed: Apr. 5, 2014
We thought that this dish would be really good, but we were not keen on it. It was rather bland-tasting, and I won't add 'a hefty dose of salt' to anything to add flavour. Not a keeper.
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The Best Chicken Salad Ever

Reviewed: Apr. 4, 2014
This is very good chicken salad. I used a few green onions for the onion, and poached the chicken breasts with a bit of sage in the water. I'm not sure why some reviews mentioned being leery about pureeing, because the directions say to chop, not puree. I will use this recipe from now on.
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Curly-Q Grilled Sausages

Reviewed: Mar. 22, 2014
Excellent! Cooked on our indoor grill because it's still winter here despite the fact that it's officially spring. Can't wait to try it on the outdoor bbq. I used Bulls-Eye Grilled Onion & Garlic BBQ sauce, and topped with caramelized onions and green peppers and a swoosh of mayo. Fun and delicious.
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#1 Pea Salad Most Requested!

Reviewed: Mar. 22, 2014
Isn't this easy peasy! (Get it?) Made as written and it was good. Then I added some grated cheddar and it really rounded out the flavour. The salad holds up well too. It was still good the next day. Great recipe, especially with the brown and white chunks!
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Mom's Favorite Baked Mac and Cheese

Reviewed: Mar. 16, 2014
To all reviewers who left out the onion, you are missing out on the depth of flavour it adds to mac & cheese. It did not taste 'oniony' at all. I had a bunch of cheese that I wanted to use up, so I added a 1 pound mix of old cheddar, Monterey Jack and fruilano. I also covered the dish with foil for the first half of baking to keep it creamy. The top turned nice and golden in the last 15 minutes. We just loved this dish.
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Sexy Shrimp Scampi

Reviewed: Feb. 21, 2014
This is the best way to cook shrimp! No more skillet shrimp for me, as I always overcooked it. Nice blend of seasonings that don't overpower the flavour of the shrimp. I served the shrimp on pasta with alfredo sauce and broccoli, and it was yummy. Perfect texture. I will always cook shrimp this way now.
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Chunky Cinnamon Applesauce

Reviewed: Feb. 9, 2014
I used Macintosh apples and left out the sugar altogether because the apples were sweet enough. The cinnamon hearts added just the right touch of sweetness, and I love the colour and spice. I love this apple sauce!
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Luscious Slush Punch

Reviewed: Jan. 12, 2014
Thank you Valerie Lynne, for a truly luscious punch! I did cut the sugar in half after reading other reviews and it was sweet enough for us. I also used ziploc freezer bags, laid flat to freeze. They were just right the next afternoon. I took it to a luncheon and put it together in a drink dispenser, just like Cookin' Mommy's photo. Next time, I might try my immersion blender to combine the slush and pop. There were many compliments about this punch.
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Honey Dijon Brussels Sprouts

Reviewed: Jan. 12, 2014
We doctored up our regular brussels sprouts with this mixture and they were fantastic. I always cook my veggies in a microwave steamer, so I did that and then added the dressing. "These brussels sprouts are really good. Are there any left?" Love what the honey and dijon do to the flavour, and the dill!
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Sam's Famous Carrot Cake

Reviewed: Nov. 16, 2013
I made this recipe into cupcakes for my Mum's 80th birthday celebration and everyone LOVED them. The flavour was great and they were so moist. I made the recipe as written and baked the cupcakes for 30 minutes at 350, then frosted them with Cream Cheese Frosting II from this site. There are many carrot cake lovers in my family and they all commented over and over again how good this recipe is. It really is the best. Thank you, Brian!
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Sour Cream Cornbread

Reviewed: Nov. 16, 2013
The best cornbread I've ever made or eaten for that matter. Followed the recipe exactly.
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Cream Cheese Frosting II

Reviewed: Nov. 16, 2013
Yum! followed the recipe as written to frost Sam's Famous Carrot Cake from this site, which I made into cupcakes. Everybody just loved them. I prefer a cream cheese frosting that is not overly sweet, and this is it.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Nov. 16, 2013
Thank you, Ken! This really works. There's nothing worse than boiling a bunch of eggs and ending up with divot devilled eggs.
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Cabbage Rolls II

Reviewed: Nov. 9, 2013
I haven't had my Mum's cabbage rolls in years, but I think these are better. I've made these several times now. Each time I doubled the sauce. Last time I used a lovely tomato sauce (strained tomatoes, actually) from Italy which made them spectacular. I cut the core out of the cabbage and boiled it whole, and the leaves peel right off without ripping. I also read a review (thanks, Avon Lady Lisa) that says to trim out the thick part of the leaf which makes it easier to roll. I baked them in the oven for an hour at 350, covered with foil, as suggested in another review. I love these cabbage rolls.
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