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

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Royal Icing III

Reviewed: Jan. 25, 2010
I pastuerized the eggs first by placing them in 140 *F water for 3 1/2 minutes. I added the cream of tarter to the egg whites and beat them together, then beat in the sugar and 1/4 tsp vanilla. If your icing is runny and a smaller yield it is because you haven't beaten it long enough. I beat it for 7 minutes. I used this for icing cookies, so I thinned it with water-- a way to tell if it is the proper consistency is when it is the mark left from a knife dragged through it disappears within 5-10 seconds. It pipes well, even just using a baggie with a hole in the corner. I will definitely make it again.
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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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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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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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Maple Salmon

Reviewed: Apr. 3, 2010
Delicious!
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Butternut Squash Bisque

Reviewed: Feb. 7, 2010
I actually used banana squash to make this. I roasted the squash to avoid the difficult peeling and cubing of it raw, used more carrot than called for (2 large carrots), used water instead of stock, and added 2 cloves of garlic. I was worried that it wouldn't taste very good with just water but it was very tasty. I tasted it without the cream and it is good that way, but the cream does add to it. I sprinkled the nutmeg on each bowl, along with a little cinnamon. I could eat this for breakfast, lunch, and dinner. :) I am sure I will be making this recipe often and sharing it with others.
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Salmon Avocado Salad

Reviewed: Feb. 3, 2010
I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)
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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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Peanut Butter and Banana Smoothie

Reviewed: Jan. 26, 2010
I used 1 % milk and added some plain yoghurt, plus a tbsp of ground flaxseed. I omitted the honey and just guessed on peanut butter-- I probably used less. A tasty, thick smoothie, I'll be sure to make this again.
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Laura's Lemon Roasted Potatoes

Reviewed: Jan. 18, 2010
I reduced this to one serving. I mixed it all in a glass baking dish rather than dirtying a bowl. I omited the butter and just used enough canola oil to lightly coat the potatoes. I also stirred them several times while baking. It is a nice flavour combination. I had wondered if the lemon would taste good on potatoes-- but next time I think I will add even more lemon juice!
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Grilled Salmon with Avocado Dip

Reviewed: Jan. 18, 2010
I substituted lemon juice and regular pepper for seasoning the salmon, which I then baked at 400*F. Making the dip ahead of time brings the flavour out. I used regular plain yoghurt (undrained) and it was fine. Salmon and avocado are one of my favourite flavour combinations.
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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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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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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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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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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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Chocolate Cut Out Cookies

Reviewed: Jan. 25, 2010
I am not really a fan of sugar cookies so I am glad to have found a tasty cut-out alternative. I halved the recipe and got 24 owl cookies. I used one egg as 1 1/2 would be difficult, and if making the whole batch 2 would be enough. The dough was not too sticky as others had complained. I mixed flour and cocoa to roll it out with and didn't really need very much to do so. It is quite nice to work with, actually. Do roll them thick; they stay moist and aren't too fragile.
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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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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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