Jackie Recipe Reviews (Pg. 1) - Allrecipes.com (18198782)

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Jackie

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Vegan Lentil, Kale, and Red Onion Pasta

Reviewed: Apr. 21, 2012
My husband loved the flavors. Like another reviewer, the red lentils came out mushy but aside from texture, the taste was still good. I would say the prep time is not 30 min. I had the entire dish done in about 30 min--I almost didn't make the recipe b/c of the approx time so even if you are short on time, you can still make this dish.
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16 users found this review helpful

Classic Pancakes

Reviewed: Jan. 22, 2011
Delicious pancakes. Really light and fluffy. Made a couple of adjustments because of lack of ingredients. Used only 1 tablespoon of corn oil and used hemp milk instead of the vanilla milk. Will make again.
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29 users found this review helpful

Rich and Delicious Banana Bread

Reviewed: Aug. 26, 2005
Used Fat Free Vanilla Yogurt in place of shortening and it came out amazing and saves all the calories from the shortening...which makes it virtually fat free.
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5 users found this review helpful

Lemon Bread

Reviewed: Aug. 16, 2005
AWESOME CAKE, moist, rich and great lemon taste. I used the zest from one medium lemon in the batter and the juice from that lemon for the glaze (also added more sugar). I think using that much zest addded a lot of flavor to the cake. I also used butter (salted) so I skipped the tsp of salt and that worked fine. Mine needed a little more time to cook and cool and when I took it out of the pan it fell apart a little. Next time I will wait for it to cool almost completely before adding the glaze.
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3 users found this review helpful
Photo by Jackie

Salad Dressing Cupcakes

Reviewed: Aug. 16, 2005
moist and good. did not use cocoa powder and used 1/4 cup light mayo and 1/3 cup regular mayo. Good cupcakes, not oustanding (hence the 4 stars), but will make again.
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4 users found this review helpful
Photo by Jackie

Erin's Indonesian Chicken

Reviewed: Aug. 14, 2005
Really good recipe, I did not have it over rice though and used tofu and chicken in the sauce. I did not use the chile paste and liked how it came out, although it may be too sweet for some people. I also used half a lemon while cooking the sauce and then topped the fnished dish with the rest of the lemon. I will make this again and maybe try it with lime instead. Also, I used chunky p.b and it was good with that too.
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1 user found this review helpful

Thai Charred Eggplant with Tofu

Reviewed: Aug. 10, 2005
I did not make the eggplant for this recipe. I just made the sauce for the tofu. I left out the chile peppers and put in 2 teaspoons of peanut butter. I also used a half a lime in the sauce and then a half a lime once cooking it was finished. I loved the taste of the sauce, but I agree with one other reviewer who said it was missing something. I did not find it too sweet and next time I make this I think I will put in a little more sugar/splenda. Also, I will use less basil next time b/c it was a little overwhelming. I served mine over white rice and thought it was a good complete meal (tofu has tons of protein). I will make this often because tofu often needs some flavor.
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3 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Aug. 10, 2005
I accidently doubled up on the baking powder and forgot the baking soda and so they were flat cookies but they were amazing. I bake for my class and these were everyone's favorites. I would recommend doing it my way even though it is wrong b/c they have an interesting texture and are different. But only bake for 6 to 7 minutes if you do it this way.
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Photo by Jackie

Lower Fat Banana Bread II

Reviewed: Jul. 25, 2005
Really easy to make. I replaced walnuts with chocolate chips so hopefully I didn't raise the calories that much. I didn't mix them in though--I just spread them over the top of the bread before putting it in the oven. Aside from that I followed everything exactly and the bread came out well. It tasted low cal to me (but my other banana bread recipe has honey and brown sugar in it) so it would probably satisfy the sweet tooth of many ppl. It still tasted very good--had the texture more of cake than bread (as in I wouldn't speadcream cheese or peanut butter on it) --would def use this recipe again--a good one to make with kids b/c there are a lot of ingredients.
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