JustJoy Recipe Reviews (Pg. 1) - Allrecipes.com (18260835)

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Lobster Casserole

Reviewed: Jun. 18, 2014
I had a one pint container of leftover lobster (that I picked out of the shell) from a special occasion a couple of days ago. I wanted to use it up with a recipe that was more 'dinner' like instead of cold lobster salad, so I came to (of course!) allrecipes.com and plugged in my special ingredient. There weren't many 'hot' lobster recipes, but this one stood out. I didn't have cream or regular bread so I used whole milk and rye bread. I also added a little sharp cheddar and parmesan (less than a cup total of both) to the sauce, along with just a sprinkle of Old Bay seasoning (just because I like things kicked up a tad). I husband raved the rest of the night about this AND I think it took me LESS time to make than the recipe actually called for! LOVE that on a weeknight! I know I changed a few things on this recipe and gave it 5 stars, but I really think it's the kind of recipe that you can tweak to make it your own with just a 'little here and a little there'. Enjoy!
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Bab's New England Seafood Chowder

Reviewed: Apr. 14, 2014
I cook for our chiropractic patients on Monday nights so I needed to make something that would feed 20+ people and not take all day to make. I also wanted to use up some frozen seafood in the freezer. This fit the bill! ALL our patients loved it! I made just a couple of changes/additions to accommodate what I already had on hand. A large can of clam juice for the seafood stock, imitation bacon bits instead of bacon (I know, I know, but I have a husband who can't stand bacon-go figure!), and frozen tilapia instead of cod. EVEN with all the frozen/canned substitutions, everyone LOVED it! I did add some sherry at the end because... it just goes great with creamy seafood soups! Also... very important.. it was true to time... I love and respect that. Great job, javaqueen!
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Apr. 22, 2011
Last night was the 3rd time I made lamb using this recipe. Each time I make it is just a little different, depending on the ingredients I have on hand. Each time, however, this recipe for lamb is the absolute BEST! I used only prunes (in the stuffing AND sauce) since I didn't have figs. I doubled the herbs recipe as another reviewer suggested & I used Chambord instead of Cassis since that was what I had on hand. I ALWAYS use fresh herbs because there really is a BIG difference between dried & fresh when it comes to taste. Instead of currants, I used craisins. I also cooked it until the temp read 135 degrees, then let it rest while I cooked the veggies. Everyone took seconds & thirds! Even my picky 13 yr. old said it was good (SCORE!!). You really can't mess up this recipe, folks! Enjoy!
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9 users found this review helpful

Honey Butter

Reviewed: Apr. 5, 2010
As others have said... perfect ratio of ingredients. It was great, just as is, but I also wanted to try it with a 1/2 tsp. cinnamon in it. Awesome! Goes well with Classic Bran Muffins (this site)! Definitely a keeper.
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1 user found this review helpful

Cara's Moroccan Stew

Reviewed: Mar. 3, 2010
The smells from the kitchen, while making this stew, are absolutely intoxicating! I made about 1 1/2 times the amount of this recipe because I had a lot of people to feed & I wanted left-overs. I HAD NO LEFTOVERS!!! I didn't have butternut squash, so I used sweet potatoes and I added more vegetable broth because I wanted it to be more of a soup than stew. I will make this again & again! Thank you, Cara!!!
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5 users found this review helpful

Cream of Cauliflower Soup II

Reviewed: Nov. 9, 2009
I, too, loved this soup. Didn't have sherry so I used a half bottle of flat beer (left over from another recipe). I doubled the recipe (I cook for our chiropractic patients on Monday nights) and used Better Than Bouillon instead of chicken stock. Our patients LOVED it! Definite keeper!
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Addictive Pumpkin Muffins

Reviewed: Jan. 25, 2008
This recipe is a definite 'keeper'! No one notices that there is NO butter or oil like in regular muffins. They're moist & chewy and absolutely 'addictive'! I used dried cranberries instead of raisins and used mini muffin pans and most of the recipe and then froze them in a single layer in ziploc baggies (gallon size). Awesome!
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Creamy Shrimp Stuffed Cherry Tomatoes

Reviewed: Sep. 11, 2006
When I taste-tested this filling before stuffing the tomatoes, I wasn't terribly impressed, but when I tasted the tomato with the filling it just worked perfectly. This was a great way to use up the gazillion cherry tomatoes from our garden! I added a teaspoon of prepared pesto into the mixture and they became addictive! It took more than 2 pints of tomatoes to use up the mixture. Maybe my tomatoes were small. Thanks for the recipe, DeltaQueen!
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9 users found this review helpful

 
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