sojournoffaith Recipe Reviews (Pg. 1) - Allrecipes.com (187793880)

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Chef John's Baked Acorn Squash

Reviewed: Oct. 12, 2012
I tried this recipe for my first-ever encounter with acorn squash! I prepared it exactly as instructed, with the one exception of softening the squash in the microwave before cutting it in half (so much easier!). I pierced it with a fork and nuked it for about 5 minutes, then reduced the initial time in the oven to 20 minutes. It turned out beautifully. Scoring the flesh really allowed the glaze to seep in well, and my guests loved the fact that the glaze was sweet, but not TOO sweet. It is refreshing to stumble upon an acorn squash recipe that doesn't drown the flavor in butter and brown sugar! As I side dish, I prepared rice with sauteed celery, mushrooms, apples, onions, water chestnuts, almonds, and Craisins. It was a delicious and relatively simple autumn meal, and I will be making it again!
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Guacamole

Reviewed: Oct. 19, 2012
Lime, cilantro, and salt are absolute essentials to perfect guacamole, and this recipe incorporates them generously. Delicious! This will be my go-to guacamole recipe from now on. I did notice that the tomatoes softened to unfavorable texture after being stored in the refrigerator for over 24 hours. I would recommend omitting the tomatoes if you expect to store leftovers.
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Pumpkin Bread IV

Reviewed: Jan. 9, 2013
I scaled down the recipe to yield 2 loaves. Instead of using 1 tsp cinnamon, 1 tsp nutmeg and 1 tsp cloves, I doubled the cinnamon and added 1 tsp pumpkin spice. I also added 3 tsp vanilla extract and a handful of chocolate chips! The loaves turned out moist, sweet, and delicious every time, and I had friends asking for the recipe. This one is a keeper!
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E-Z Drop Biscuits

Reviewed: Jan. 9, 2013
My husband loves it when I make these! I modified the recipe slightly based on the recommendations of other reviews. I omitted the cream of tartar and added 1/2 tsp of garlic powder. Also, instead of adding melted butter, I grated a frozen stick of butter into the mix. The little flakes melt beautifully into the batter, and the biscuits turn out deliciously buttery and crunchy every time! I have also substituted whole wheat flour for all purpose flour without any problems. You have to try this recipe!
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jan. 9, 2013
This recipe is EXCELLENT. I didn't need to change a thing! (That's saying something. I am rarely satisfied with the amount of cinnamon and vanilla in zucchini bread!) In case anyone is wondering, it's just fine to grate the zucchini without peeling it first. Happy baking! You'll want to bookmark this one!
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Jan. 11, 2013
I will never buy Jiffy again! This didn't take any longer to prepare than a boxed mix, and the ingredients are pronounceable and safe. After reading the reviews, I decided to modify the recipe a little. I used 1/4 cup white sugar and 1/3 cup packed brown sugar. I also reduced the baking powder to 2 tsp, and I used 1/3 cup melted, salted butter instead of vegetable oil. I baked it in a greased 9" round cake pan for 20 minutes at the recommended temperature. The cornbread turned out beautifully! It was moist, thick, and not too sweet even when dressed with honey. My husband said, "This is the best cornbread I've ever had!" I'm sold, too.
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Baked Honey Mustard Chicken

Reviewed: Jan. 23, 2013
I wanted to work with thinner pieces of chicken, so before cutting each chicken breast in half, I sliced it lengthwise. I reduced the baking time by about 5-10 minutes, to prevent the pieces from drying out. The recipe turned out beautifully! I used spicy brown mustard instead of "hot dog" mustard, and the flavor blended nicely with the honey and seasoning. I served the chicken with mashed red potatoes, and my company loved it! I sliced up the leftover chicken breasts to serve over salad the following day. Delicious!
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White Bean Chicken Chili

Reviewed: Oct. 12, 2012
This recipe turned out very well! My husband and I liked it and were happy to finish up the leftovers the following day. I used 1 1/2 cups frozen corn instead of 2 ears fresh corn, and I substituted canned salsa verde for the tomatillos. My issue with the recipe mirrors that of other reviewers... it is not thick enough to be a chili. If I make this again, I'm planning to bulk it up by adding an extra can of beans or tomatoes (plus a little corn starch, if needed), and I'm also going to find a spicier salsa verde to give it more of a kick.
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