JUMAHA Recipe Reviews (Pg. 1) - Allrecipes.com (18863501)

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Leftover Ham -n- Potato Casserole

Reviewed: Sep. 20, 2014
Yum! Very tasty. I changed things up a little based on another au gratin potato recipe I've made before. Used 4 T of flour and 2 C of milk to make a little more sauce. Used 2 C of shredded cheese and added salt, pepper, nutmeg, cayenne, and mustard to the sauce. Didn't feel like cooking anything ahead of time so layered the potatoes, onion, and ham raw in the pan and poured the sauce over it. Covered with foil and baked at 375 for 90 minutes. Excellent! Worth all the peeling and chopping.
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Banana Cream Pie I

Reviewed: May 11, 2014
I have never made pudding or a cream pie before and I can't believe how well this turned out! I read the reviews ahead of time and decided to follow the recipe exactly through step 2, using whole milk and real vanilla. Then I left the pudding out on the counter until it was completely cool, stirring every 15 minutes or so. That took about an hour. After that, I spread a little pudding on the bottom of the pie crust (made from vanilla wafers), and topped with slices from one banana. I repeated the layers for two more bananas, making sure to cover all the spaces with pudding so there was no trapped air to turn the bananas brown. After I used 3 bananas the pie dish was full, so I didn't use a 4th one. I covered the pie with plastic wrap, using toothpicks to keep the wrap off the surface, and then chilled in the fridge overnight (no baking - per the other reviews). To serve, I topped each slice of pie with a dollop of whipped cream and a slice of banana. It was excellent and got rave reviews at our Mother's Day dinner! I would definitely make this again.
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Whipped Cream

Reviewed: May 11, 2014
Super easy and made a great topping for my banana cream pie! I didn't have powdered sugar so used regular sugar instead, but otherwise followed the directions. It couldn't be easier or more delicious!
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My Chili

Reviewed: Jan. 30, 2014
Pretty good, but agree with other reviews that it doesn't need all that salt. I don't like kidney beans, so I used one can of black beans and one can of pinto beans instead. I also used tomato paste instead of tomato sauce to help thicken it up a little. Also added a little diced celery. Hearty and perfect for this snowy MN evening!
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Scones

Reviewed: Jan. 19, 2014
Mine were a little dry, but they were still good warm with butter and raspberry jam. Enjoyed them with some tea during Downton Abbey!
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Roasted Parmesan Rosemary Potatoes

Reviewed: Jan. 19, 2014
Pretty tasty! Next time I would use more cheese so they get more of a crust.
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Mexican Sour Cream Rice

Reviewed: Nov. 2, 2013
I think I judged this too quickly. It is putzy to make with the stovetop cooking and then the oven, but it is pretty good. I actually liked the leftovers better after the rice soaked up the flavors. I had half a jar of salsa leftover so I tossed that in too, similar to other reviewers. My usual method of making Mexican rice involves cooking rice in a rice cooker and then stirring in salsa and cheese while the rice is hot. Not sure this is worth the extra effort but it was fun to try.
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Slow Cooker Guisado Verde

Reviewed: Oct. 7, 2013
This was delicious! I already had leftover shredded pork with garlic and onions, so I started with step 3 and made it on the stove top. I couldn't find canned tomatillos so I used fresh instead. I chopped them up and cooked them in just a bit of water until they were soft, then added the other ingredients. It took a little extra effort but it worked fine. We ate it over plain white rice with extra cilantro and monterey jack cheese. Very delicious!
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 25, 2013
I had some leftover cooked basmati rice and split yellow lentils from another recipe so I decided to give this a go. I read the reviews ahead of time and decided to add cumin seeds, mustard seeds, and garlic powder to give it some extra flavor. I also had some chopped cilantro on hand so I sprinkled that on top. It turned out great and was easy to make with a simple yet delicious flavor.
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: Sep. 17, 2013
Very tasty and easy. Love the lime flavor. I followed the recipe exactly (for once!) and it turned out great. We had it on tacos and there is plenty leftover for quesadillas today. Can't wait to polish it off!
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Classic Hash Browns

Reviewed: Jun. 30, 2013
Super tasty! Just like I get at my favorite diner down the street. I usually stick to frozen hash browns at home but I had a couple of extra potatoes on hand and wanted to try my hand at these. They were much easier to make than I would have thought, and the taste was definitely worth the effort.
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Cinnamon Swirl Bread

Reviewed: May 11, 2013
So easy, fast, and delicious! Great with an afternoon cup of tea. Might be good with some raisins tossed in too. I only let it cool for about 20 minutes before slicing. Not sure why the original recipe said to wait overnight. I don't think I could have held out that long!
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Oven Roasted Potatoes

Reviewed: Mar. 22, 2013
Very good! So easy to throw together and toss in the oven if you are roasting something else for dinner. I baked at 400 F due to another item in the oven but they were still done after about 35-40 minutes. I added pepper and onion powder to round out the mix and also left the skins on. They had excellent flavor and were gobbled up. Definitely follow the directions and turn them a few times while they are in the oven so they get browned all over.
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Easy Spicy Roasted Potatoes

Reviewed: Mar. 11, 2013
Very easy and delicious! I loved the crunchy outsides. Versatile too - it's a good side dish for breakfast or dinner. I mixed everything up in ziploc bag and shook it to combine which made for easy clean up. I cut down on the salt based on other reviews, and also used dried minced onion instead of fresh since that's what I had on had. I skipped the cheese but it didn't need it!
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Sesame Noodles

Reviewed: Jan. 13, 2013
This makes a wonderful light lunch. I've tried a few similar recipes and I like this dressing the best. I used thin whole wheat spaghetti, and I had some pea pods and cilantro on hand so I tossed that in too. I didn't have chili sauce on hand so I used 1 t chili oil and 1 t red pepper flakes. Next time I might add a few more veggies, like edamame and bean sprouts, to make it more nutritious and filling. I ate it hot but I think it would also be delicious as a cold salad.
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Gurkensalat (German Cucumber Salad)

Reviewed: Jan. 3, 2013
My recipe is just for the dressing (minus the parsley), which I cut down and used on a salad of lettuce and onion. It was the perfect thing to go with pork paprikash. Very tasty!
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Chicken Paprikash II

Reviewed: Jan. 3, 2013
I thought this was excellent. I loved the spice from the red pepper flakes. It added the perfect amount of heat. I served it over egg noodles tossed with butter, salt, and pepper. For the record, I used up some leftover shredded pork instead of the chicken, used olive oil instead of the bacon grease (didn't have it on hand), and finally, I skipped the flour since it didn't seem to need it. Looking forward to leftovers!
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Simple Savory Pork Roast

Reviewed: Jan. 1, 2013
I wanted to make open face sandwiches with gravy but was surprised I couldn't find a recipe on this site. I used this as a jumping off point for the meat. I ended up using 1/2 t salt, 1/4 t pepper, 1/4 t thyme, 1/4 t onion powder, 1/4 t garlic powder, and 1/4 t celery seed. I would have added rosemary too but I didn't have it on hand. I added about 2 C of water and cooked it in the slow cooker on high for 4 hours. It came out great and the cooking liquid made delicious gravy. Although it wasn't true to the recipe, it was perfect for my sandwiches and I wanted to post a review in case anyone else is looking to do the same!
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 22, 2012
I enjoyed this but like others I thought the dressing was too sweet and there was too much of it. Next time I would cut the dressing in half and use only half the sugar. Still, it was enjoyed by my Thanksgiving crowd and the red and green colors were festive for the holidays. I added some pomegranate seeds and red onion and they really made the colors pop. I also added sugar coated pecans instead of the almonds, and tossed in some feta, which was a nice salty balance to the sweet dressing.
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Sugar Coated Pecans

Reviewed: Nov. 22, 2012
These are a tasty snack, and also good as a salad topper. Today I used them to top my sweet potatoes for Thanksgiving. I had to roast at 350 F due to other items in the oven but that worked out fine. I stirred every 10 minutes and they were done after a half hour. Try them - you won't be able to resist sneaking a few hot from the oven!
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