juno_lake Recipe Reviews (Pg. 1) - Allrecipes.com (18534684)

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Amy's Spicy Beans and Rice

Reviewed: Mar. 17, 2007
liked it though I usually like stuff a little saucier. Good because it is simple, will probably make again.
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1 user found this review helpful

Grilled Potatoes and Onion

Reviewed: Aug. 8, 2009
Such a good basic recipe that can be adjusted to personal tastes! I used cooking spray, butter for flavor, and tossed the ingredients in olive oil for extra no stick power. Garlic is very good in it. The potatoes were kinda bland but good with ketchup. Next time I'll add a little extra salt.
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1 user found this review helpful

Easy Pizza Sauce III

Reviewed: Aug. 8, 2009
Very good. Since the recipe makes much more than you'll need for one pizza, I froze the rest in serving size portions. Very good when reheated later.
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Baked Pineapple

Reviewed: Aug. 8, 2009
Very sweet and rich. Made for Christmas dinner and everyone loved it. Many complements! Still, best in small portions as an after dinner treat.
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1 user found this review helpful

Italian Breaded Pork Chops

Reviewed: Sep. 15, 2009
I used the broiler pan since i didn't want to risk my cookware. Kept it crispy, not soggy. I also used one less egg as others suggested. Came out great. They real key it seems is to not let the internal temp of the meat get too high. I find this is the real reason why pork usually does not turn out well for me. Because my pieces were small (more like medallions), I only cooked them for 10 min. Even then, I could have cooked them less bc the internal temp was well above cooked. Turned out great, def. a keeper! Thanks a bunch!
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Slow Cooker Tomato Sauce

Reviewed: Sep. 15, 2009
Great way to use excess tomatoes from the garden. I didn't think I would have enough toms so I added some canned toms (crushed i think, since I don't like chunky sauces). I omitted the spicy peppers bc picante spaghetti/pasta sauce is just wierd to me. The sauce is a good basic recipe and turned out very well. Thanks for the recipe, def. a keeper!
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3 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Sep. 26, 2009
meh...I didn't like the taste of the red wine on the pork. The onion broth, and adding the vegetables, good idea, but probably would omit the red wine or use a lot less if I made it again.
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BBQ Pork for Sandwiches

Reviewed: Sep. 28, 2009
Super! Used pork sirloin roast (best grocery deal) and made exactly according to recipe. This is a keeper, thanks a lot!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2009
it was good, but very busy. I ike stuffing to be more savory and this was pretty fruity. It wasn't bad, just different. Got plenty of complements on it too. The only change I made was to omit the celery, and add some nuts instead. I will probably not add nuts next time. One other reviewer mentioned preassembing the stuffing the night before. That worked well by only assembling the dry items and adding the wet ingredients right before putting it into the oven. 350 for 1 hour seems to work well if cooking it separately from the turkey. Be prepared to add extra stock if it seems like it needs it during the cooking. I covered mine, which helped to reserve liquids while cooking and uncovered it for the last 15 min. DON'T SKIP THE SAUSAGE (it adds savory flavor) and try to find the flavored sausage, too. I used fresh herbs, and likely will again. Be sure to double the amount for fresh herbs. I will likely make it again, thanks for sharing.
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Best Bread Machine Bread

Reviewed: Dec. 29, 2009
omg this is the best bread ever!! I tried the recipes that cam with the breadmaker and TWICE it came out awful, all dense and flavorless. Tried this and it was perfect! It was light, fluffy, and tasted like it should. The real difference lies in allowing the yeast to dissolve first and then add the rest of the ingredients like you normally would. Thanks to BERMYROSE for the modifications! Extra great with the extra sugar and wheat flour.
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Crispy Chicken Strips

Reviewed: Jan. 25, 2010
Good base recipe because of all the variations that can be applied. I used crushed potato chips instead of potato flakes and real eggs instead of the egg subs. I used two eggs, but I was really just eyeballing the amount I needed. Because I used the potato chips (and that alone contains enough calories and fat) I decided to bake the chicken strips at 400 degrees for 20 minutes. Turned out very well; moist and flavorful. Big thumbs up!!
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Jay's Signature Pizza Crust

Reviewed: Jan. 25, 2010
not impressed
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Pizza Crust I

Reviewed: Apr. 29, 2010
pretty good. used the bread maker and it worked like a charm (unlike my first attempt with a different recipe -- total disaster!!). Thick and bready, I'll probably use only half the recipe for the next pizza and save the rest in the refrigerator for another meal. I used a regular jelly roll pan. Definitely needed the whole 20 min. in my oven. To prevent sticking, I placed the dough on the counter liberally doused with cornmeal (like Jiffy for cornbread). It didn't give a "mealy" taste after it was cooked but made the dough easier to shape and remove from the pan.
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Quick and Easy Pizza Crust

Reviewed: May 6, 2010
easy but not that good. good for emergencies
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Easy Granola Bars

Reviewed: May 19, 2010
Very good and easy! I used wife2maleRN's suggestions about flipping it out of the pan and that worked very well. The only difference was that I used non-stick foil (didn't have parchment) on the bottom that I coated with cooking spray (to be extra sure it wouldn't stick) and that worked really well. I also warmed the condensed milk in some hot water before mixing. Overall, very tasty and easy. This will be a recipe to experiment with!
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Spinach Salad with Warm Bacon-Mustard Dressing

Reviewed: Jan. 5, 2011
Good recipe, and I served it cold!!
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Peruvian Arroz con Pollo

Reviewed: Oct. 16, 2011
The orange juice and wine was a twist I had to try. I still prefer the simpler method and like to top it with an onion tomato relish (slivers of yellow or red onion and thinly sliced tomatoes soaked in lime and salt to taste). I often top it with a dash of add hot sauce too (a vinagery one). I couldn't find the whole pepper in my area so I used the aji pepper paste (a Tbs, which was a bit much. Prob would use ~2 tsp next time), which was a fine substitute. It is important to use dark meat with this recipe as it would be too bland with white. Overall, the recipe is very good and well written. Thanks!
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Perfect Sesame Chicken

Reviewed: Oct. 26, 2011
Absolutely Fabulous! I used cider vinegar (since I was out of white) and it still came out perfect. We have a deep fryer so we did fry them, but I'm pretty certain that it would have been substandard if we hadn't. Everyone LOVED it....it's so close to restaurant Sesame Chicken that I may never order out for it again. Totally on point! Great recipe...this one is printed out and stuck in my books as a regular recipe.
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Ground Beef Enchiladas

Reviewed: Oct. 26, 2011
Hubby and daughter loved this version as it's rich as savory without being too overpowering. I was less impressed and still prefer the red sauce version. Good recipe for those who don't really care for traditional enchiladas (like my hubby and daughter).
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North Carolina Pulled Pork BBQ Sandwiches

Reviewed: Oct. 26, 2011
This is now my go-to recipe when making a batch of pork. The vinegar is too strong for me (and we are from NC) so I usually cut down by a quarter or half and and add the amount back with bottled BBQ. It doesn't really change the consistency or flavor except to make it less tart. I don't skimp on the crushed peppers as that is what makes the dish (that special little zing) in my opinion. I know it's somewhat of a crime to not put the pork over smoking chips, but I usually make this recipe in a slow cooker. (I don't have a smoker, nor do I have the time to fuss with it.) I've used all kinds of cuts, but roast loins or loin chops are usually my pick (less fat). Thanks for a great recipe.
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