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

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Crusty White Bread

Reviewed: May 10, 2005
Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and the other I cut into chunks to dip with. It worked out well-- I'd do it again.
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Crinkle-Top Chocolate Cookies

Reviewed: Aug. 10, 2008
This is a very soft and sticky dough, and makes a soft cookie. Not the chewier type I was looking for, but still fairly good. I made it with only the 1 cup melted chocolate chips and not the 2nd cup mixed in. It wasn't as dark chocolatey as I hoped it would be.
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Photo by JPMJ

Nutty Pumpkin Muffins

Reviewed: Sep. 9, 2008
Moist, mild-flavoured muffin. The nuts are nice. Perhaps a little extra cinnamon would add to the flavour, or perhaps other pumpkin-pie type spices (nutmeg, etc.) Made 16 muffins, not 12.
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Photo by JPMJ

Sarah's Applesauce

Reviewed: Sep. 17, 2008
I used gala apples, which are quite sweet, so I omitted the sugar completely, which makes it better for you. I cut the apples into quite small pieces to aid in mashing it at the end, especially since I had to use fork as I don't have a potato masher. Simple and delicious.
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Photo by JPMJ

Fresh Herbed Halibut

Reviewed: Sep. 17, 2008
I used frozen halibut and dried dill, but it still worked fine. The lemon, garlic, and dill go together very nicely. I put the oven rack 4 inches from the broiler (the distance recommended on a fish cooking website) so it didn't burn as I worried it might. I cooked it for 20 minutes but you should check it at 15-- mine was overdone.
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Thick Chocolate Pudding

Reviewed: Sep. 17, 2008
Delicious! I made it as the filling for a chocolate pie (just pour it into a baked pie crust) but it would be excellent just as pudding. Better than buying a packaged mix for sure.
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Photo by JPMJ

Pecan Pie Tarts

Reviewed: Sep. 19, 2008
I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.
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Honey Mustard Sauce

Reviewed: Dec. 30, 2008
I've been making this for several years now, and always in a smaller quantity, so I've stopped measuring. I use yellow mustard instead of dijon. It's delicious, perfect as a dipping sauce for chicken fingers, or used basted on boneless chicken breasts which are then baked. It also works as a salad dressing when thinned with milk or cream.
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Photo by JPMJ

Chocolate Sauce

Reviewed: Dec. 30, 2008
I used part milk instead of water as others suggested. I reduced the recipe as there was only two of us and still had a lot left over. It thickened after it cooled to a nice consistency and kept well in the fridge. There's definitely no need to buy conmercially made sauce when you have this recipe.
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Photo by JPMJ

Baker's Clay

Reviewed: Jan. 5, 2009
This recipe has the exact same ingredients as the "Dough Ornament Recipe" and "Ornament Dough" recipes. My suggestions: Note that 5 cups of dough is a lot! I halved the recipe and still had a lot more than I needed. You might as well make a small amount, it is easy to mix up more later if you want. Keep the dough in a bowl covered with a damp dishtowel when you are not working with it. You might find adding a small amount of additional water to the piece you are working with helping. The longer you knead the dough, the better. I tried making 3-D bird ornaments but they ended up cracking as the outside dries long before the inside can. I made flat ones as well and that seems the only way to go. I cooked them at 200 * F (it took several hours) and avoided puffing problems. I submitted photos of my finished product, see additional comments on the one of the birds hanging in the tree. One last thing-- these are fragile! I broke off two of the tails-- but superglue works to put them back together.
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Photo by JPMJ

Creamy Vegan Hot Cocoa

Reviewed: Jan. 22, 2009
I am not vegan; I had leftover coconut milk from another recipe and stumbled across this one looking for ways to use it up. I made it exactly as the recipe stated. I found it rather sweet-- likely I could have doubled the water and made it into two servings. It's got quite a high fat and sugar content (although probably comparable to regular hot chocolate) so it is definitely a beverage to drink as an occasional treat. Aside from the too-sweetness I liked the flavour; I will probably make this again.
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Fresh Blueberry Pie I

Reviewed: Jan. 30, 2009
I couldn't find a recipe that didn't specify using fresh blueberries, and I wanted to use frozen. This recipe worked pretty well. I used all tapioca instead of tapioca and flour to thicken the filling, adding extra because I figured frozen berries would be jucier. As a result I got a somewhat jellied texture. If you are using frozen berries, I would recommend using the recipe's stated amount of thickeners.
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Photo by JPMJ

Spanakopita II

Reviewed: Mar. 7, 2009
The recipe isn't clear on working with the phyllo dough, although you can consult the box for instructions. To make the triangles I made one by taking a sheet and buttering half long-wise, then folded the sheet over. Then I folded it into triangles. I also made them smaller by cutting the sheet in half long-wise first and then following the same method as above with each half sheet. The small size would be perfect for appetizers. Note that 4 oz feta is 1 cup. The phyllo bakes quickly so I only cooked the pastries for 20 minutes. I think that I dried my spinach too much before cooking it. It would have become more tender in the frying pan with more moisture.
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Photo by JPMJ

Baklava

Reviewed: Mar. 7, 2009
Very delicous, not too difficult. I used walnuts and next time will chop them a lot finer.
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Tzatziki I

Reviewed: Mar. 14, 2009
An excellent tzatziki recipe; it was perfect to use as dip for souvlaki-type chicken kabobs.
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Photo by JPMJ

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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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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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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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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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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