JED901 Recipe Reviews (Pg. 1) - Allrecipes.com (18811211)

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Slow Cooker Oats

Reviewed: Mar. 15, 2014
This came out great, although each serving needed a pinch of salt. I wonder if some people are using QUICK COOKING steel cut oats, and that's why it was mushy for them. It took less time than the recipe. It got thicker as it sat in the fridge.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Feb. 3, 2014
Made it for dinner tonight after seeing the recipe in the magazine. It's absolutely delicious! I cut the prep time by cooking it for 8 minutes in an electric pressure cooker and using the quick release.
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0 users found this review helpful

Pressure Cooker Chicken with Duck Sauce

Reviewed: Dec. 30, 2013
This was the first recipe I tried in my new electric pressure cooker, and I learned a few things. Instead of browning the chicken in the cooker, next time I'll do that in a non-stick pan. While the chicken was cooking, I made the sauce in a sauce pan. Yes, I added two pans to the clean-up, but it's easier than using the cooker for these tasks, especially for browning. The sauce was great; I doubled but should have tripled it. I think the chicken itself was bland, so maybe next time I'll double the seasoning, too. In my electric cooker, which doesn't reach 15 psi, I chose 13 minutes and that worked out fine.
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Chef John's Turkey Noodle Casserole

Reviewed: Dec. 29, 2012
My only deviation was using Monterey Jack cheese, as I'm not fond of Pepper Jack. For us, the garam masala and tarragon didn't work with this dish. It was OK but wouldn't make it again.
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6 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Oct. 11, 2012
Using low-sodium soy sauce and reducing the brown sugar to 1/4, there wasn't the "too salty" and "too sweet" problems that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was excellent!
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5 users found this review helpful

Honey-Brined Fried Chicken Breasts

Reviewed: Sep. 16, 2012
For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.
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9 users found this review helpful

Shoyu Chicken

Reviewed: Aug. 4, 2012
Next time, I'm going to reserve some unused marinade so it can be poured over the chicken after grilling; it's that good. I made it with boneless breasts, which I preferred, and boneless thighs, which my wife liked better. As others have, I suggest using low sodium soy sauce. Skipped the hot pepper, as we don't like "heat". I used Penzeys California Seasoned Pepper Blend in place of the black pepper. This was delicious served with Jasmine rice and that sauce.
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2 users found this review helpful

Oregon Salmon Patties

Reviewed: Jun. 29, 2012
I followed the mixing instructions and ended up with wet slop. I added more crumbs to firm it up, but to add enough to solve the problem would have overwhelmed the salmon flavor. Managed to form patties, and they tasted OK but definitely inferior to other salmon patty recipes I've tried here.
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1 user found this review helpful

Brunzie's Baseball Casserole

Reviewed: Jun. 25, 2012
Very simple but surprisingly tasty. I think it would be better with some chopped green pepper along with the onion, and maybe shredded cheddar added to the top near the end of the baking time.
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2 users found this review helpful

Simple Beef Short Ribs

Reviewed: Jan. 8, 2012
I used boneless short ribs, which in this case were not deboned short ribs, but meat cut to resemble it but much leaner. This delivers a very different result than true short ribs. I used a dark lager instead of stout. This tasted great, but I could just as well have made a pot roast. If I make it again, I'll definitely use short ribs.
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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 24, 2011
Served it today for Thanksgiving and everyone loved it. My wife said it was the best stuffing she ever had. She likes meat in stuffing, so I added 1/2 pound of cooked ground round. My slow cooker runs hot, and this was finished after only 2+ hours.
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1 user found this review helpful

Beef Bulgogi

Reviewed: Nov. 5, 2011
I see why this has 5 stars; it was fantastic.
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3 users found this review helpful

Oven-Baked Sesame Chicken

Reviewed: Oct. 3, 2011
Thanks to the buttermilk, the chicken was certainly tender. There was a lot of buttery drippings after it was done baking; a guilty pleasure. But for some reason, my experience was different than the other reviewers: we found the chicken pretty bland. Nothing to rave about.
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2 users found this review helpful

Artichoke Chicken

Reviewed: Mar. 11, 2011
The recipe, as originally posted, is not a good guide, as I learned after I had to dump the results of my first attempt. For one thing, 30 minutes in the oven is just not long enough. The second time, I followed suggestions from others and it was great: pounded the chicken thinner; used marinated artichoke hearts (drained); and used 1/3 cup each of light sour cream and light mayo.
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1 user found this review helpful

Authentic Cincinnati Chili

Reviewed: Feb. 20, 2011
As someone else wrote, this is an acquired taste. The cloves and allspice were over-powering. If I had to do it again, I'd cut both by half, but I don't think I'll have that opportunity.
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7 users found this review helpful

Meat Pie (Tourtiere)

Reviewed: Jan. 16, 2011
Perhaps this is an acquired taste. We didn't care for it.
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9 users found this review helpful

Chicken In Sour Cream

Reviewed: Dec. 8, 2010
I cut back on the salt by making a salt-free substitute for onion soup mix. Nevertheless, the final result was not enjoyable. Chicken is my favorite meal and I have a ton of recipes, but this did not taste good.
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1 user found this review helpful

Taiwanese Pork Chops

Reviewed: Oct. 17, 2010
This was fantastic. I marinated overnight and used potato starch for the coating, as others have suggested. My wife said this was one of the best recipes I've made, and I've been doing the cooking for 27 years.
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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Jun. 12, 2010
I made chicken wings, following a suggestion to bake covered for 45 minutes and uncovered for 15. I found that doing the last portion with the convection fan turned on really helped the final step. The good news is this was really delicious. The bad news is that, despite two layers of foil, the sauce still penetrated and I spent an hour chiseling it out. This was a mess to make, and I don't know if I'll do it again.
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Armenian Rice Pilaf

Reviewed: May 16, 2010
I made it per the recipe, only I cut it in half. It was a delicious... and improved... change from packaged flavored rice mix.
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1 user found this review helpful

Displaying results 1-20 (of 91) reviews
 
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