J. Vincent Recipe Reviews (Pg. 1) - Allrecipes.com (18247724)

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Spinach Tomato Tortellini

Reviewed: Feb. 21, 2011
I've made this a few times because it's simple and fast and can be made with frozen and canned foods (easier on the budget). It's a very rich sauce so I would recommend pairing the sauce with a less rich tortellini or a chicken or vegetable ravioli. It's also quite sweet tasting and I can only guess that is from the dried (sweet) basil so fresh basil might cut down on sweetness.
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Pasta and Herbs

Reviewed: Jun. 21, 2010
Dried herbs probably aren't as good as fresh, but it was still a good dish using those as a substitute.
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10 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jun. 15, 2008
First of all, these brownies are good. But they're not great. I've been on a quest to find the best brownie recipe, hoping to match the brownies made by my friend's mom from my childhood. The brownies she made were in a whole different class, and only once did I taste a homemade brownie that had a similar taste. I did half brown sugar and left out about a tablespoon of white sugar. I also chopped up semisweet chocolate instead of using chips. These bombshell brownies make good, fudgy brownies, but they're a bit cocoa-y, and you have to make SURE you add the extra chocolate bits (they really make them better, even though I wasn't wanting to put them in) and UNDERCOOK the brownies!!! If you cook them for the recommended time, you'll get cakey brownies, so keep your eye on them. The time to take them out of the oven is RIGHT before you start to smell them, so it's tricky. I've tentatively decided that cocoa is what makes these and brownies not as good as they can be, not the best flavor, so I'm searching for a recipe that uses melted chocolate, or maybe I'll try dutch cocoa. I'm going to try the Barefoot Contessa one next. So, in conclusion, use half brown sugar, leave out just a bit of white sugar, undercook them as much as possible, put in the semisweet chocolate. Then they are good brownies, but again, not the best.
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Jamie's Cranberry Spinach Salad

Reviewed: Dec. 24, 2007
I was hesitant, as my boyfriend chose this recipe for his first salad ever, but WOW! Definitely one of the best dressings I've had. I have made it two times now, and it's also good with little changes like reducing the sugar.
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Carrot Cake III

Reviewed: Sep. 12, 2007
I also used the substitutions, 1/2 c applesauce and 3/4 c canola oil, 1 c. brown sugar and 1 c. white, and next time I will use 4 1/2 c of carrots and possibly more brown sugar and less white, I also added nutmeg, more vanilla and cinnamon, and used walnuts instead of pecans. I tried three variations, no nuts, chopped nuts, and powdered nuts (ground fine for taste without chunks). Then I made them into cupcakes and frosted them and filled them using the Orange Cream Cheese Frosting recipe (without the nuts and use 1 1/2 tea zest instead of 2 unless you want a more orange zest flavor- it's still delicious, just takes away from the rest) and a pastry bag. I poked a hole in the centers with a toothpick and "swirled" it inside to make room for the frosting to spread, while they were still warm. I filled them, then put them in the fridge to cool, then took them out and frosted the tops. They turned out wonderfully. I'd have to say my favorite were the powdered nut ones, but I will double the amount next time (2 c. instead of 1).
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Clone of a Cinnabon

Reviewed: Apr. 25, 2007
I messed up on these a few times and they were still amazing. I don't even like cinnamon rolls, but I like these! I accidentally doubled the cinnamon mixture and butter that you smear on the rolled out dough. I recommend that everyone do this, I will continue to do it in the future!
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Banana Crumb Muffins

Reviewed: Apr. 25, 2007
So delicious! I made it with normal bananas as opposed to overripened ones, still delicious!! Next time I'll add more bananas. I also like to substitute applesauce for the oil - it makes them moister and last longer though they stick to the wrappers. And for the piece de resistance, whole wheat flour instead of white flour gives them a nuttier taste, and makes them a healthy snack! (because of the extra bananas, they still have the same # of calories, but they're healthy calories!)
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5 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Apr. 15, 2007
Delicious! I used whole milk but I think it might actually taste better with 1%. I do NOT recommend adding any extra salt and maybe a bit less dill, just a bit less. It tastes hearty and sinful but is very healthy and is great for a stand-alone soup. Though if you happen to throw a fillet mignon under this soup, you won't be disappointed!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Jan. 30, 2007
This glaze is the best sauce I've ever tasted. I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty. I followed the recipe until the steaks finished, then took them out, and let the glaze cook down for about 3 minutes, adding brown sugar (1 to 2 tbsp.) and butter (1/2 to 1 tbsp). I forgot to double the recipe like everyone else mentioned, make sure you do! Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes. I'm going to make it over and over again.
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To Die For Blueberry Muffins

Reviewed: Jan. 30, 2007
I was worried these wouldn't taste as good as the boxed kind, with all it's unhealthy goodness, but they were so much better! The batter is surprisingly thick, I was afraid I'd left out an ingredient. For the topping, which isn't very crumbly if you melt your butter, I used a small metal strainer and pushed it through with a spoon. It worked perfectly. My coworker just said "this is the best blueberry muffin I've ever had".
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Best Brownies

Reviewed: Jun. 17, 2006
I left out the baking powder because I like chewey, non cake-like brownies. Unfortunately, only about half the batter made it to the oven because I ate the other half (so good!). I didn't cook it long enough (by far), but the edges were cooked like I imagine the brownies were supposed to turn out. This is the first scratch brownie recipe that has turned out for me. I recommend trying them, they are very classic. I will make them again, and this time I'll try to cook them properly (and maybe I'll try the baking soda).
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Bite-Size Meatballs

Reviewed: Dec. 21, 2005
I added garlic to these and made them large. The insides are good, not great, quite dense, but the breading is delicious. I recommend adding ketchup, worcestershire sauce, an egg + a clove of garlic + breadcrumbs INTO the meatball, in addition to the breading to make more of a meatloaf meatball. Maybe some pepper too. Even without changes, as a bite-sized appetizer with toothpicks, they are tasty!
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Four Cheese Sauce

Reviewed: Dec. 21, 2005
I've made this about 50 times now, be careful, it's seriously addictive!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Dec. 21, 2005
I like to use a bit less vinegar and a bit more mustard, then I thaw out chicken slices in the dressing in the microwave (a quick marinade) and add it all to a salad with tomatos for a delicious healthy chicken salad.
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