JPMJ Recipe Reviews (Pg. 1) - Allrecipes.com (18189815)

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Applesauce Oat Muffins

Reviewed: May 27, 2012
I increased the cinnamon to 3/4 tsp, the applesauce to 1/4 cup. I also added 2 tbsp chopped walnuts and half of a diced apple. These were good with the additions.
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Frosted Molasses Ginger Sandwich Cookies

Reviewed: Jan. 15, 2012
I made some changes-- I use butter instead of margarine, and half brown sugar/half white sugar. I only needed to bake them for 6 1/2 minutes which browned the bottom but kept them soft. I added spices (ginger & cinnamon) to the dough with the flour and used a different filling the 2nd time, as the filling (without ginger) was okay but nothing special the first time. Very fun as squirrel sandwich cookies.
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White Velvet Cutouts

Reviewed: Apr. 15, 2011
Aside from the fact that the yield is much less than the recipe states, this is an excellent recipe. I only chilled the dough for just over an hour and that is plenty. Multiple people commented on how tasty these were. I'd much rather make these than sugar cookies.
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Banana Pancakes I

Reviewed: Apr. 8, 2011
I omitted the sugar and added vanilla. They were sweet enough the way I made them. Note that I halved it and only got 5 pancakes (I made them a little bigger than 1/4 cup each, which still wasn't very big) so a full recipe won't really serve 6 people. These are great and I will make them regularly when I feel like pancakes!
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Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: Mar. 6, 2011
I omit the peanut oil, and just fry the plantains in the butter, with the sugar sprinkled directly into the butter in the pan. A great dessert when served with vanilla bean ice cream.
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Raspberry Banana Tofu Shake

Reviewed: Jan. 26, 2011
I had leftover soft tofu to use up so I tried this. I used regular milk and used a clementine instead of the orange juice. The banana and raspberries were frozen, which I think made the recipe better. I was suprised that this wasn't overly tart. This is creamy and tasty.
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Creamy Brown Rice Pudding

Reviewed: Jan. 25, 2011
I used ground cinnamon instead of a cinnamon stick, vanilla instead of almond extract, and instead of the evaporated milk I increased the regular milk and added some heavy cream. This takes a long time but it is worth it. I'm not a big fan of brown rice but this is a way I will gladly eat it again.
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Lemon-Butter Snow Peas

Reviewed: Jan. 25, 2011
I cooked them in a pot instead of the microwave. I chose this recipe because it seemed most snow pea recipes are "Asian-inspired" and that's not the flavour I wanted to go with this meal. Good, but nothing spectacular.
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5 users found this review helpful
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Thick Cut-Outs

Reviewed: Jan. 22, 2011
I scaled the recipe to 18 servings and at that size used two eggs instead of 1 egg and 1 1/2 yolks. I wouldn't really call this a sugar cookie, it reminds me of an Italian cookie recipe I've made before. The dough is rather soft so it can be difficult to transfer the cutouts to the cookie sheet without distorting them. They puff up a bit. They do stay nice and soft and taste good, they are a nice change from sugar cookies.
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Butter Icing for Cookies

Reviewed: Jan. 22, 2011
I melted the butter in the microwave, stirred in milk instead of cream and the vanilla, and then added the icing sugar. I also added cocoa. The icing was quite soft, I didn't have any problem with it hardening too quickly. I had to put my bag into the freezer to harden it a bit as the heat from my hands made it too soft after a while. The icing isn't as neat as royal icing but it is tasty, at least with cocoa in it.
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Mashed Potato 'n' Parsnip

Reviewed: Jan. 20, 2011
This is pretty good. My parsnip was rather old and had a rather strong smell to it raw, but was fine when cooked and mixed in. The carrot didn't blend in completely so the mash was yellow with orange speckles, somewhat confetti-like-- I imagine children might enjoy how it looks. I will make this again, although I think I will also try it without the carrot for a more pronounced parsnip flavour.
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Creme Brulee II

Reviewed: Jan. 18, 2011
I halved this but used two full egg yolks. After consulting other recipes I didn't line the pan with a towel, I left off the foil tent, and I baked them at 350*F. It still took longer than the recommended time for them to set-- I left them in at least twice as long. I used my new kitchen torch to caramelize the sugar and it worked wonderfully.
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Peppermint Meringues

Reviewed: Dec. 29, 2010
I live on the rainy coast so I was worried that these meringues wouldn't work--but they were fine. They make 48 if you make them very small-- they are more like candies than cookies. The peppermint of the candy cane was pepperminty enough. I stored these in a tin with two little dessicant canisters from vitamin bottles and they stayed perfectly dry & crisp. The first time I made them with farm eggs and the second time with store-bought eggs and noticed that the fresh farm eggs whip up a lot quicker and thicker than store eggs. The second time I omitted the candy cane on some and dipped the tops in melted chocolate-- a very good variation.
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Homemade Flour Tortillas

Reviewed: Dec. 13, 2010
These taste great, are easy to make, and are much cheaper than storebought (and without all the additives!) I have difficulties rolling them out in a circle but that doesn't really matter. It is important that the pan be quite hot or they take too long to cook and end up crisp rather than pliable. I tried them with part whole wheat flour but that, too, makes them less flexible.
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Best Brownies

Reviewed: Oct. 31, 2010
I chose this recipe because the one I usually make uses oil and all I had on hand was butter. They are somewhat cake-like in texture but I did bake them for the full 30-mins without checking-- next time I'd probably take them out slightly earlier. They are a nice, thin brownie, with a good dark chocolately flavour. I didn't make the icing.
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Crisp Oatmeal Cookies

Reviewed: Aug. 23, 2010
This are pretty good! I used butter instead of shortening and used all brown sugar (I like my cookies softer rather than crisper.) I used chopped dark chocolate instead of mini chocolate chips. They are a bit on the sweet side. The next time I made them I cut the sugar to 3/4 cup and added dried cranberries, pumpkin seeds, sunflower seeds, sesame seeds and both ground and whole flax seed along with the chocolate and coconut to make trail mix cookies.
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Rae's Vegetarian Chili

Reviewed: Aug. 23, 2010
I didn't have pinto or cannellini beans, but my cans were 19 oz. I added carrot, celery, and onion, and halved the spices (leaving out the hot sauce.) I just used water instead of beer. This is a very tasty, delicious chili. I didn't miss meat (or meat substitutes like t.v.p) at all. Next time I might use 3/4 of the called-for spices (there will be a next time!) It makes a lot but it freezes well. It is very good served with rice.
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Very Chocolate Ice Cream

Reviewed: Jul. 17, 2010
I halved the recipe and made it in two batches in my tiny half-pint ice cream maker. I used half as much sugar as called for. This is the first homemade ice cream recipe I've made and it's amazing-- lucious-tasting and incredibly smooth. I'm making it for the third time right now, and will make it many more times!
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Lemon Yogurt Muffins

Reviewed: Jul. 17, 2010
One is nice, so maybe if you are making this recipe for a large group to share it'd be okay, but I made them to take in my lunch and I never feel particularly enthused about eating them. Perhaps they are just too plain for my liking. The lemon flavour might be better complimented by the addition of cranberries. Update: To finish off the batch I broke them up and layered them with fresh berries and vanilla ice cream in parfait glasses-- and the people I served the dessert to loved it and asked for it again!
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Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 17, 2010
I'm used to making pizza dough that you only let rise once, so I don't like the 2nd rising time this recipe. I made it exactly as stated and found it rather dry and not particularly tasty.
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