Jajam Recipe Reviews (Pg. 1) - Allrecipes.com (18845216)

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Graham Cracker Crust I

Reviewed: Jun. 23, 2014
This came out densely chewy, sicky sweet and difficult to cut with a fork.
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Easy Sugar Cookies

Reviewed: Jun. 7, 2014
Easy and so good. Nice combo of soft and chewy. Taste just as good after freezing; just put on the serving plate and they're ready to eat in under five minutes. Actually, they're great while they're still frozen. While they are still icy cold, they have a nice snap to them. I used a 2 tsp. disher, which made 78 perfect 2 1/2 inch cookies.
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Rock's T-Bone Steaks

Reviewed: May 24, 2014
For us, the cayenne overwhelmed the basic steak goodness of our very expensive T-bone and the salt is way off. I used the recipe amounts for all the spices but half ("to taste")the salt, which was good saltiness for us. Overlooking the excess heat, this was pleasantly savory. I will try again, using 1/4 the amount of cayenne and think it might be to our liking with those adjustments.
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Stovetop Granola

Reviewed: May 10, 2014
I made the recipe, having high hopes for a quick and crunchy granola because of the ratings. This came out soft and soggy for me. I will visit this recipe again because the method has potential; success may lay in the exact temperature of the cooked butter-sugar mix, and perhaps I didn't cook it long enough or high enough, which would affect the degree of crunch.
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Playgroup Granola Bars

Reviewed: May 10, 2014
Good bars. My husband eats at least 2 granola bars every day after workouts and likes these better than any store brand I've bought, yet they were a trifle crumbly. The crumbs were good as granola. I plan to use the suggestion from natsmom, and add 1/2 cup applesauce next time.
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Rum Sauce

Reviewed: Apr. 23, 2014
This was a moment saver when I had no cream or ice cream to put on blackberry cobbler. So quick and easy, and is less rich than heavy cream or butter based sauces. I've made more sumptuous sauces, but I'll make this over and over again for its ease and lighter goodness. If you like saucy desserts count on six, not ten, servings of 3-4 Tbsp. each.
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Quinoa Tabbouleh

Reviewed: Apr. 23, 2014
This is good enough for company with no changes, or you can vary it a bit with veggies you have on hand. The dressing is nicely balanced. It is also a fast, beautiful and tasty side for family that even the little ones like, and also contains a fair amount of protein.
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Crispy Oven-Fried Fish Fillets

Reviewed: Apr. 23, 2014
This is so easy and so good! I used fillet of sole that I had previously individually frozen; I dipped/coated them in their frozen state. Being thin, they defrosted by the time they went into the oven. This same method works with any dry bread crumb, but crushed croutons do add a nice flavor. My Indiana fish-fry-lovin' Hubby thought I had fried these little guys.
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Simple Deviled Eggs

Reviewed: Apr. 6, 2014
I'm surprised to find myself giving 5 stars to a fairly standard deviled egg recipe, but there is something about the balance of sweet and acid in this that is just right. I consider the amount of salt to be personal taste, and for us a pinch is enough in this. I have also added a few drops of sriracha to this recipe, and love it even more. I used Chef John's method for hard-cooked eggs, letting my extra-large eggs set for 11 minutes after bringing to the full boil.
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Wonderful Brownies

Reviewed: Mar. 30, 2014
The base is very dense due to so much chocolate, both melted and folded in. The frosting is almost a ganache, but the addition of butter makes the "ganache" too firm and crumbly in texture. I was expecting the frosting to be soft and creamy, but it become very stiff after chilling on the brownies, so that it lifted right off in a layer or chunks as I cut the pieces.
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Garlic Sauteed Artichokes

Reviewed: Mar. 26, 2014
So much more flavorful than boiling. We have enjoyed armloads of delicious artichokes every day this week and this was one of my favorite methods. The intensity of artichoke flavor is lovely, and these are easier to prepare than boiling, which dilutes the artichoke flavor. I have a cleaning hint, especially for those dealing with organic home grown artichokes; soak them 30 minutes in a large bowl or bucket of water, then plunge them rapidly up and down in the water to rid them of dirt and aphids. After cutting in half, use the tip of a paring knife to score right under the base of the fuzzy choke-then pry out the choke with a spoon. It will pop out almost in one piece. More than 1/4 cup of water might be needed to steam for 20 minutes; I would say 1/2 cup if you don't have a tight sealing lid, or check at the midway point.
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Vicki's Hush Puppies

Reviewed: Feb. 23, 2014
I am rating this recipe as written. The mixture was so dry that the mixing bowl was just filled with a mess of crumbles. Yes, I then added milk to create "a different recipe", but THIS is recipe did not work for me and will not be going into my recipe file.
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Photo by Jajam

Soft Dinner Rolls

Reviewed: Feb. 16, 2014
I'll be making these again, they are so light and tender. I made this into 24 rolls in a 9"x 13" pan. They came out about the size of King's Hawaiian rolls, only a bit taller. I added a teaspoon each of poppy seeds and dried onion to the topping butter before baking and it came out nicely. I plan to make these again to use for my slider recipes.
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Chocolate Bar Hot Chocolate

Reviewed: Jan. 7, 2014
Rich and creamy. I used part dark and part milk chocolate bar. Topped with whipped cream. Tastes special and is easy to make in the microwave. Whisk frequently.
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Good Old Fashioned Pancakes

Reviewed: Dec. 1, 2013
A good standard. One recipe made nine giant pancakes that I cooked in farm animal pancake molds. They rose to a good 1/2" in the molds. I made an abundance of lambs, which were gobbled up (finger food) by 6-10 year old children in my Sunday school class on being a good shepherd.
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Black Bean Brownies

Reviewed: Nov. 8, 2013
These might not be as fudgy as my bragging best, but I thought they were good tasting and moist. The coffee taste was pleasantly strong, but I would halve it next time. I could not detect beans. The texture is light and tender, lacking the chewiness that might accompany a flour based brownie. My husband thought walnuts would be a good addition. I would serve it at a potluck or casual friend get together. Definitely making them again for the grandkids, and I plan to play around with reducing sugar.
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Shonna's Waffle Browns

Reviewed: Nov. 2, 2013
Worked as a quick and simple dish that I served for a light supper, with a bit of chopped ham added. I used frozen hash browns instead of rehydrated, which shouldn't change the final product. I found potatoes to be more fragile to remove from the waffle maker than a true waffle, and the grids took a little more cleaning due to potato bits. If I repeat these, I plan to just fry the mixture like pancakes.
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Chef John's Lemon Bars

Reviewed: Jul. 13, 2013
This is a very decent lemon bar. The shortbread base is excellent, with good flavor and crunch. The 50/50 ratio of crust to lemon custard was perfect for me. The extra yolk in this version creates a very solid lemon layer, which some might enjoy; I prefer mine to have a little more creaminess or lightness in texture. I would rate the lemon strength as mild. I used Chef John's suggestion to use the extra white for a meringue topping and thought it was a nice touch. My husband and I both thought these tasted better the second day.
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Prize Winning Baby Back Ribs

Reviewed: May 29, 2013
So yummy! This rub even made my poor sauce taste good. Just remember that the rub amount in the recipe is for the bulk seasoning to use multiple times. I sprinkled an equal amount (as called for) of each spice on separately and patted it down rather than rubbing in deeply. I used a rack of cheapo large ribs, so I had to cook it twice as long but that does not change the goodness of the original recipe timing for baby backs. The biggies were still moist, but could have been more tender. Next time I'm economizing with big ribs, I think I may start them in the crock pot for a few hours to help tenderize them.
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Quick Pork Fried Rice

Reviewed: May 29, 2013
I see this is a great base recipe, and I do like the veggie combo as listed. What is special about this one is that it uses a good amount of fresh ginger and garlic. The amount of oil is too heavy handed (thus minus a star) for me; I prefer to use the 2 teaspoons for the meat/veggie stir fry, and just another teaspoon or so in the pan for the rice without adding any to the bowl of rice. A teaspoon of sesame oil is a nice flavor addition here. This was plenty in my non-stick skillet. If you like your rice to glisten with oil, the total 1/4 cup will give that effect.
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