Jo Recipe Reviews (Pg. 1) - Allrecipes.com (18441193)

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Shrimp Lemon Pepper Linguini

Reviewed: Mar. 19, 2011
I made this with bowties and lots of extra veggies for my toddler, and she loved it. I scaled down on the pepper, and next time I'll scale down on the lemon and butter as well and add a tad more garlic. Easy, simple recipe.
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Easy Lemon Cookies

Reviewed: May 11, 2009
Very easy and fast. NOTE: Dough does NOT need to be refridgerated! I tried it both ways, and refridgerating the dough makes the edges dry, flaky, and harder to work with in the end. Following the original instructions, just use a 2nd spoon to help get the dough out. Once its in the powdered sugar, it is malleable and very easy to shape and work with.
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Dessert Crepes

Reviewed: Apr. 20, 2009
This recipe deserves its 5 stars rating. It's simply perfect and oh-so-easy to make! Texture, taste, and consistency all just like you get at the best French bistros. Thank you for sharing it!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 20, 2009
These were great and chewy fresh out of the oven, but hard as stones the next day. I'm still searching for the perfect chocolate chip cookies recipe. Thanks for sharing.
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Waffles I

Reviewed: Apr. 15, 2009
Good basic recipe for a nice texture, but these are very bland on their own. I made half with cocoa powder added, and the rest with mini chocolate chips. Had to add whip cream and chocolate syrup on top of both to enhance the flavor. As is, these are not for someone with a sweet tooth.
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Egg Tarts II

Reviewed: Mar. 11, 2009
A good recipe for the tart crust egg tart. I cut the sugar in 1/2 and used unsalted butter. The custard took a long time to solidify, and the edges of my tarts got slightly burnt. I would make this again until I find a good recipe for the flakey layered crust type of Chinese egg tart. Thanks!
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My Best Clam Chowder

Reviewed: Dec. 31, 2008
The red wine vinegar makes this recipe! I added double the amount of vinegar, a bottle of clam juice, and used chopped instead of minced clams. I also added a large handful of fresh parsley, skipped the carrots, and replaced half and half with low fat milk. The milk will make the soup thinner, which is fine by me to make this soup less fatty. When it cooks longer it does get thicker anyway.
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Garden Fresh Tomato Soup

Reviewed: Dec. 30, 2008
A good basic recipe for tomato soup, but needs tweaking. The soup turned out with too heavy a butter flavor and too salty. Also, note that 6 servings mean 6 very small cups. Suggestions: 1) use more tomatoes and less chicken broth 2) make roux with olive oil instead of butter 3) add low fat milk instead of cream for a healthier alternative
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Best Hot Crab Dip

Reviewed: Oct. 27, 2008
A real crowd pleaser! The first time I made it I only tweaked it a little, and it turned out a little blend, but people still liked it. The second time, I used real crab meat AND twice as much as the recipe called for. I also held back on the artichoke, used nearly twice the amount of dill & Old Bay, and added a touch of cayenne to give it a kick. Because I had to change it up, I would have given this a 4.5.
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Creme Brulee

Reviewed: Oct. 5, 2008
Followed chefpeon's cooking instructions and original recipe's ingredients. Turned out PERFECT! Like many people said, just like the ones you get at pricey restuarants for $13 a pop. Smooth custard texture and crispy carmelized sugar. I transferred the ramekins onto a cookie pan and put them in the fridge for 10 minutes before putting them in the broiler. The broiler was on high and I placed these in the middle rack for exactly 2 minutes. Yummy!
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Classic Macaroni Salad

Reviewed: Sep. 21, 2008
Way too sweet! (And I usually have quite a sweet tooth.) Very easy though. I added cubed ham. Next time I'll use sweet relish instead of the suggested sugar.
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Fried Rice with Cilantro

Reviewed: Aug. 24, 2006
Great recipe! It was a little oily, but otherwise was great. I made it with shrimp instead of chicken and I mixed in some eggs. It was delicious!
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4 users found this review helpful

 
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