jcjackso Recipe Reviews (Pg. 1) - Allrecipes.com (18256086)

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Apr. 3, 2011
I usually go without the raspberries on this because I typically don't have any. But with or without them, this recipe is delicious. I'm a pretty lazy cook, so I warm up shortening (I don't buy bake-worthy butter...alas) and chocolate chips in the microwave for a few seconds, then mix in sugar and eggs in the same bowl (rather than getting a second one dirty). They come out very well in spite of the fact that I didn't follow the directions. I also don't use the jumbo muffin tins. I was afraid that this would cause the centers to overcook, but fear not! They still have the delectable molten centers :)
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Broiled Tilapia Parmesan

Reviewed: Apr. 3, 2011
I find that this is a very forgiving recipe, which is a good thing for me, since I tend to freestyle a lot of things because I hate going grocery shopping :) The first time I made it, I didn't follow the directions very well, covering the bottom with half the parmesan/mayo mixture before broiling, and then flipping it over to cover the other side and broiling it. It was delicious! This last time, I didn't have lemon juice or the celery salt, so I substituted Old Bay and just went without on the lemon juice. It made a really nice crispy thin crust on the outside of the fish. I'm not sure if it would have done that, had I not overcooked it slightly, but either way - it was pretty good!
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Gourmet Mushroom Risotto

Reviewed: Oct. 18, 2009
I love risotto, and this was one of my best attempts at recreating a risotto I had in Los Angeles on my first really nice date (hahaha). I had to cook mine for much longer, as the broth wouldn't soak up and the rice was still a bit hard. It also took me about 30 minutes just to cut all those mushrooms (I cut mine into smaller pieces and started with whole ones, not pre-sliced). I plan on making this again fairly soon (this time with pre-sliced 'shrooms, though)!
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Baklava

Reviewed: Oct. 1, 2009
This was really tasty. For some reason though, I had a TON of sauce left over, and I drenched the baklava. Next time I think I'll cut the sauce in half.
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Shrimp Durango

Reviewed: Oct. 1, 2009
These were good for a change, but I didn't really like how acidic they were. It was nice how easy they were to make - a definite plus!
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Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Reviewed: Oct. 1, 2009
I felt like a true chef after I made these. They were delicious - and a great way to use acorn squash, which is one of my least favorite vegetables! I make a lot of gnocchi (my mom's Italian), but I'd never incorporated squash into the mix. Next time I'm not going to put quite as much beer in the sauce - I used a Korean beer (don't ask why) and toward the end of dinner I was not as enthusiastic to finish them as I was when I began :( I'll definitely be serving these again!
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Peanut Noodles

Reviewed: Oct. 1, 2009
When I was making the sauce, I did not have high hopes. For some reason, it did not smell very good to me - especially when I added the soy sauce. So I put much less soy sauce than the recipe called for. But for some reason, the finished product was really good! Mine ended up being a little too sweet - I think because I was using reduced fat crunchy peanut butter - but overall it was a pleasant surprise!
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Rhubarb Strawberry Crunch

Reviewed: Oct. 1, 2009
This was delicious! I'm always skeptical of rhubarb crisp - I've had quite a few not-so-great encounters with it at my grandma's house. But this exceeded my expectations ten-fold. It was a hit for the entire house!
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Lemon Orzo Primavera

Reviewed: Oct. 1, 2009
I love a great risotto, but this didn't really do it for me. I felt like it just tasted like a weird, lemony chicken broth. It kind of reminded me of wild rice - don't really know why. I think it had something to do with using vegetable broth as the base instead of chicken broth and wine. Also, I usually make risotto using arborio rice (because it's cheaper), but this time I went for the orzo pasta. Maybe I'm just not an orzo fan. All in all, I won't be trying it again.
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Pizza Dough I

Reviewed: Oct. 14, 2008
This is my favorite pizza dough recipe by far! Not only is it quick, but it tastes delicious, is easy to roll out, and makes a nice thick crust. It's more dense than other crusts, but I think that's because you don't give time for the dough to rise. Long story short, this is the only pizza dough recipe I plan to use from now on!
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Crazy Crust Pizza Dough

Reviewed: Oct. 14, 2008
Like the recipe said, the crust was really easy to make. However, it didn't suit my tastes. I thought it was a little bit rubbery (which could have been my fault, I'm not a chef by any means) and very bland. I also didn't like that the dough was really more like a batter. It made all of my ingredients sink down to the bottom of the pan, which made my pizza look very awkward. Basically, in a pinch this would do, but I wouldn't want to entertain with it.
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