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

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Jody

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Easy, Cheesy Tortellini Bake

Reviewed: Sep. 29, 2010
Wow, this is really good. I used the full amount of tortellini and cut the sauce ingredients in half, and it made enough for dinner for two with leftovers for lunch tomorrow. The sauce was amazing. I used Prego Tomato, Onion and Garlic flavour. I love Prego because it has a sweet tomato taste, not salty. For the Alfredo sauce, I used President's Choice Roasted Garlic Alfredo sauce. It has a nice smooth flavour and doesn't have that odd aftertaste that Classico Alfredo seems to have. I will be making this recipe very often. It is good enough to serve to guests, but easy enough to make on a weeknight.
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3 users found this review helpful

Bacon-Wrapped Asparagus

Reviewed: May 20, 2012
While I wrapped each little spear with half a slice of bacon and then closed with the toothpicks, I thought it was a wee bit fiddly. My favourite griller thought it was a wee bit fiddly because he had to pick up and turn each little spear instead of rolling them around because of the toothpicks. "Let's see what they taste like first, and then we'll decide if they're worth it", we said. One bite was all it took, and it was unanimous - they're definitely worth it!! I brushed them with olive oil before wrapping with bacon, and sprinkled with fresh ground black pepper. That's all you need! Great yummy recipe!
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Photo by Jody

Old Fashioned Raisin Pie I

Reviewed: Jul. 24, 2011
Raisin Pie is my Dad's favourite so I made this for his birthday. I have to give it 5 stars based on his review, which was an enthusiastic 'wouldn't change a thing'. Um, he didn't share any of it with anybody.
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11 users found this review helpful

Fresh Dill Pasta Salad

Reviewed: Jun. 15, 2011
I made this as written, but next time I would change a few things. I would double the pasta, double the dressing, double the shrimp and double everything else because you just want more and more! Thanks for the fabulous recipe!!
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6 users found this review helpful
Photo by Jody

Pie Crust IV

Reviewed: Feb. 14, 2015
I've tried lots of pie crust recipes. This one is the best! The last crust I made was so crumbly, so I wanted to try a different blend. I measured the flour and shortening by weight, using the equivalents on this site. Perfect. So easy to handle, and transfered from rolling mat to pie plate without a single rip or tear. This one goes to the top of the list!
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1 user found this review helpful

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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2 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Jan. 10, 2013
This is very good. Only change was cilantro instead of oregano as suggested by others. I loved the flavour of the marinade. Wouldn't it be good for grilled shrimp as well?
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2 users found this review helpful

Cherry Bomb Chicken

Reviewed: Jun. 17, 2012
No need to repeat what's already been said. An excellent recipe for moist and delicious chicken. It was actually quite simple to make.
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9 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Jan. 1, 2012
This is a foolproof and perfect recipe for peanut brittle. The first batch was intended for the Christmas treat tray but it didn't make it because we ate it all. Had to buy more peanuts and start over. Thanks for sharing this recipe.
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3 users found this review helpful
Photo by Jody

Grandma Peggy's Lemon Ice

Reviewed: Jun. 30, 2015
Divine! It has a nice 'icy' texture with a creamy taste. The lemon and sugar are perfectly balanced, not too sweet and just the right amount of tang. I zested all of the lemons that I used for the juice and it was just right. I tasted the mixture before I put it in the freezer, and I could have drank the whole thing on the spot. Plus, it couldn't be easier. Thanks for the recipe!
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Easy Meatloaf

Reviewed: Mar. 29, 2015
We thoroughly enjoyed this meat loaf. I love the basic ingredients, nothing pre-fab like condensed soup or soup mixes. I did add 1 tbsp of Worcestershire sauce like other reviewers, and used seasoned bread crumbs. I really liked the tangy hit of mustard in the topping which cut the sweetness. I did not see the point in cooking the onions beforehand as others suggested. There is no need for that extra step, as they were nice and soft after one hour in the oven.
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2 users found this review helpful

Polvorones de Canele (Cinnamon Cookies)

Reviewed: Apr. 6, 2014
Absolutely fantastic! Where have these been all my life?
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1 user found this review helpful

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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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Mar. 18, 2015
Love this salad! The flavours go great together. I used toasted almond slivers instead of cashews. I will make this the next time I'm asked to take a dish to a gathering. It's that good.
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White Sauce

Reviewed: Sep. 23, 2012
Hooray for white sauce! I wanted to make a real live cheese sauce for broccoli like my Mum always made, and this turned out perfectly. I used to be her designated stirrer and cheese adder. I think I added about 6 oz. of grated cheddar. I will use this recipe base for all my sauces from now on. Pure nostalgia.
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1 user found this review helpful
Photo by Jody

Raisin Butter Tart Squares

Reviewed: Feb. 1, 2015
Mmmm! I was intrigued by the brown sugar in the crust, as well as the soaking of the raisins in the hot water to plump them up. My mother's recipe for butter tarts does the same thing with currants. This recipe was easy to put together, and the result is so good. It almost has a caramel undertone. I did have to bake for an additional 10 minutes to get to the bubbling point, but that could be my oven. Thanks for the great recipe!
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Keon's Slow Cooker Curry Chicken

Reviewed: Nov. 3, 2012
Good stuff, Keon! I reduced the cayenne to 1/2 tsp after reading other reviews, and it was terrific. I used boneless chicken thighs instead of breasts because I love their flavour. No other changes except for the reduced-sodium versions of the canned soup. I also thought the sauce might be a tad thin, but it mixed nicely with rice, plus it made a really good thick soup for my lunch the next day, with a nice piece of crusty bread. It was super easy and I will make it again.
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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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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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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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3 users found this review helpful

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