JPMJ Recipe Reviews (Pg. 3) - Allrecipes.com (18189815)

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Orange Banana Smoothie

Reviewed: Jan. 2, 2010
I halved the recipe but with the adjustments I made still had quite a large smoothie. I omitted the ice, salt, and sugar, used a frozen half-banana, used two mandarins (with just one the banana was overwhelming) and added half a pear and a tbsp of ground flaxseed. There were a few bits of orange membrane so next time I'd blend it longer. It tasted great and the orange-dairy combo didn't curdle as I feared. This is a great winter smoothie as it uses fruits that are more easily and cheaply obtained than strawberries and other common smoothie fruits.
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Photo by JPMJ

BLT Macaroni Salad

Reviewed: Jan. 2, 2010
Like most cooking recipes, I just used this as a guideline and adjusted it to my tastes and ingredients on hand. Thus said, I omitted the onions, subsituted green pepper for the celery, and used rotini. I greatly reduced the amount of bacon used as well as the dressing ingredients. And it turned out delicious.
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Photo by JPMJ

Greek Souvlaki Dressing

Reviewed: Jan. 1, 2010
I used white vinegar, reduced the oil, and added some water. I used it as a marinade for kebobs (chicken, red & green peppers, mushrooms, and zucchini)-- marinating the meat and vegetables separately in ziploc bags for 1 hour. It worked out well and tastes delicious.
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Photo by JPMJ

Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 1, 2010
I halved the recipe, used 1% milk, added 1/4 cup of plain 1% yoghurt and a tbsp of ground flax seed, and subsituted honey for the sugar. Normally I don't add sweetener to smoothies but I think the oatmeal needed a little sweetening up. I omitted the vanilla because the extra flavour didn't seem necessary. It is a thick, filling smoothie-- I am glad I didn't try to make and consume the full recipe.
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Photo by JPMJ

Apple-Cranberry Crisp

Reviewed: Dec. 31, 2009
I halved the recipe and cooked it in a glass loaf pan. I omitted the pecans and added a few extra cranberries. I will definitely make it again-- the fruit is tangy and delicious, and the topping is perfect. Next time I might omit the white sugar and replace half or all of the Granny Smiths with Golden Delicious to increase the natural sweetness.
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Photo by JPMJ

Soft Christmas Cookies

Reviewed: Dec. 31, 2009
The first time I accidentally baked them at 400 *F as the recipe stated and browned the edges far too much. Definitely use 350*. I reduced the flour to 3 cups and used butter. The dough handles nicely if you keep it chilled. Make sure you roll them out thick or they won't be vey soft. I got a lot of comments about how good these tasted with Sugar Cookie Frosting on top.
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Photo by JPMJ

Sugar Cookie Frosting

Reviewed: Dec. 31, 2009
I have made this twice. The first time I beat it with an electric mixer as stated, but the frosting was quite fluffy, not exactly what I wanted for cookies. The second time I just mixed it with a spoon. It tastes good and hardens just right, but it is hard to spread and pipe smoothly. For more professional looking cookies I'd try something else, but this is a good recipe if you don't want one with egg whites or corn syrup.
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Photo by JPMJ

Traditional Stuffed Peppers

Reviewed: Dec. 31, 2009
This is a good starting point for stuffed peppers. I have made them with both green and red peppers and much prefer the red. I use fresh garlic instead of powder, omit the salt (the tomato sauce has enough salt in it), and add oregano and basil. I also add the chopped up pepper tops, mushrooms, zuchinni (all cooked in the pan after the beef is done), then add some mozarella. I top them with parmesan for the last few minutes of baking time.
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Photo by JPMJ

Classic Waffles

Reviewed: Dec. 31, 2009
I halved the recipe and got 4 square waffles. I separated the eggs and beat the egg white stiff and folded it in last as recommended by others. These waffles were good, but nothing special. This is the first recipe I've tried and I will keep it, but I will try some other recipes before I try this one again.
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Photo by JPMJ

Pumpkin Cranberry Bread

Reviewed: Dec. 1, 2009
Lacking pumpkin pie spice I used 1 1/2 tsp cinnamon and 1/2 tsp each of ginger, allspice, and nutmeg-- a good ratio. I used dried cranberries as the recipe stated and I think that they work quite nicely. It didn't rise much, next time I might use a narrower pan to get a higher loaf. It might be nice with additional nuts and perhaps pumpkin seeds sprinkled on top. Make sure you smooth the top before baking, rather than leave strange globs on top like I did-- they don't melt out into the batter as I expected. Overall I would say that this is a pleasant-tasting quickbread and I will make it again, although I may experiement with ways to reduce the sugar.
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Zucchini Patties

Reviewed: Nov. 19, 2009
These were just okay. I drained /squeezed the zuchinni well to reduce the moisture first, and I added garlic and Italian-type spices (oregano, basil, etc) to the patties. But they were rather ho-hum. I won't make these again.
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Strawberry Oat Muffins

Reviewed: Aug. 18, 2009
I made the recipe exactly as stated. I didn't like these. The strawberries became moosh and rather unflavourful (my first time baking with strawberries and possibly my last) and the muffin was too soft-- like perhaps it needed more flour to firm it up.
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Photo by JPMJ

Coconut Curry Pumpkin Soup

Reviewed: Jul. 30, 2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk!
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Photo by JPMJ

To Die For Blueberry Muffins

Reviewed: Jul. 26, 2009
I am wavering between 4 stars and 3, but will rate it a 3 because of all the high ratings for this recipe-- I think there is a need to keep searching for the best blueberry muffin recipe on this site. These were good muffins, but nothing to die for. They were maybe a bit too sweet and seemed a bit dry. I increased the recipe to yield 12 but did not increase the topping, as recommended. I still had too much. I used brown sugar instead of white in the topping, which was good. I would recommend adding more blueberries-- it seemed like there was enough in the batter but then not in the finished product. This might be a good recipe to try with apples instead of blueberries, the topping would compliment apples well.
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Basic Corn Muffins

Reviewed: Jul. 21, 2009
The muffins were okay. I froze them to use in lunches-- a bad idea. They were dry and crumbly. Plus they stuck to the paper liners (both when fresh and later on.) I would recommend making them in a greased muffin pan instead of using liners, and eating them all fresh from the oven.
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Grilled Cilantro Salmon

Reviewed: Jul. 8, 2009
I made just one serving and baked it in the oven at 450 for 15 minutes. It seemed like an excessive amount of honey to me so I only used about 2 tablespoons instead of the 1/3 cup per serving. I used half a lime and a whole clove of garlic, but overall I could still really taste the honey. I am not sure how to correct for that as the additional liquid from the extra lime made the sauce fairly runny so it spread all over the pan and cooked into a black mess. I think in the future I will marinate it and then let the excess sauce drip off before I put it in a baking dish. Aside from the too-strong honey flavour the lime, garlic, and cilantro went well together.
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Photo by JPMJ

Cinnamon Sugar Butter Cookies II

Reviewed: Jul. 8, 2009
I followed the recipe exactly. They were quite nice cookies, and would be good with a cup of tea. I'm not giving them 5 stars because they were just nice, not spectacularly delicious. But I still will make them again. They were crisper than I hoped-- next time I might bake them a little less than 18 minutes. Do note that although Allrecipes says the recipe makes 18 servings, one serving is 2 cookies, because it makes 3 dozen cookies (as indicated in small type by the photo.) I had leftover cinnamon-sugar-- if you use 2 tbsp sugar and 2 tsp cinnamon (decrease it by 1/3) you will have enough.
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Photo by JPMJ

Quick and Almost-Professional Buttercream Icing

Reviewed: Jul. 5, 2009
Delicious, not too sweet icing. Easy to make. I didn't need the full amount of milk-- it always works best to add a little at a time with frostings. I made 1.5 times the recipe (12 servings) and had more than enough to frost 12 cupcakes.
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Molasses Cookies

Reviewed: May 23, 2009
Amazing-- soft, chewy, and delicious. I am not sure that rolling them in additional sugar does much for them-- perhaps if you used coarse sugar it would be more decorative.
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Greek Salad III

Reviewed: Mar. 14, 2009
I used white vinegar and plain feta, and I added red pepper as well. Delicious.
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Displaying results 41-60 (of 75) reviews
 
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