JUMAHA Recipe Reviews (Pg. 6) - Allrecipes.com (18863501)

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Best Tuna Melt (New Jersey Diner Style)

Reviewed: May 2, 2010
I made one half of my sandwich per the recipe, and I added mustard, cucumber slices, and sprouts to the other half. Both variations were good. I recommend making the tuna salad the night before so the flavors can mix.
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The Best Veggie Sandwich

Reviewed: Apr. 28, 2010
I didn't think this was anything special. It was a bit of work to get all of the ingredients piled on a little English muffin and then it was messy to eat since it was open-face. Not good enough to go to the trouble again.
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2 users found this review helpful

Caramelized Red Bell Peppers and Onions

Reviewed: Mar. 12, 2010
This was a nice way to use up the peppers and onion I had on hand, but I didn't think it was anything special. I wouldn't go out of my way to make it, but if I already had the ingredients on hand I might try it again.
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Baked Teriyaki Chicken

Reviewed: Mar. 7, 2010
Love this recipe! So convenient that you can whip up the sauce and get cooking right away - without having to plan for time to marinate like most of the teriyaki recipes on this site. I cut the sugar down a bit based on other reviews, used low-sodium soy sauce, and used 1 T fresh ginger. I also baked at 400 degrees for 1 1/2 hours based on my usual chicken recipe. I let the chicken bake for a half hour and started basting every 20 minutes after that. It turned out perfectly. I have also made this successfully on the grill.
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Baked Potato Skins

Reviewed: Mar. 6, 2010
Excellent! I sprinkled a little cayenne on each potato and that gave it a subtle extra kick. Will make again for sure!
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Artichokes in a Garlic and Olive Oil Sauce

Reviewed: Feb. 7, 2010
This is simple, delicious, inexpensive, and amenable to what you have on hand. Like many other reviewers, I made some modifications but came up with great results! My changes included the addition of pine nuts, white wine, a bit of lemon juice, and pepper. I also used artichokes marinated in oil, subbed whole wheat spaghetti, and skipped the extra olive oil and butter (since the artichokes I used already had oil). Yum!
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Basic Baked Spaghetti

Reviewed: Jan. 16, 2010
So good and easy that next time I will make two pans so I can put one in the freezer. I think a veggie version would be good too! After reading reviews I did make a few tweaks - 1) used 1 1/2 lb Italian sausage instead of ground beef 2) used almost two 28 oz jars of spaghetti sauze 3) added a can of drained diced tomatoes 4) used 2 C parmesan and 2 C mozarella instead of the cheddar. To cook it all, I added half of the cheese in with the meat/sauce mixture, then combined it all with the cooked pasta, topped with the rest of the cheese, baked for 30 minutes, then broiled for 5 minutes or so to get the cheese browned on top. With these tweaks it was flavorful and had plenty of sauce - gets 5 stars from me!
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Gourmet Sweet Potato Classic

Reviewed: Dec. 23, 2009
I made this per the recipe, except I boiled the potatoes (much faster) and I cut the topping in half. I used marshmallows to top the other half. It looked beautiful but I thought it was way way too sweet. I will try it again but next time I won't mix any sugar in with the potatoes. They already have a nice sweet flavor on their own.
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Creamy Italian Dressing I

Reviewed: Dec. 14, 2009
A nice way to change up your salad. It's similar to my favorite dressing at the neighborhood Italian restaurant. I had to sub dried minced onion but it still turned out fine. I would try real onion next time and I bet it would be even better.
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Florentine Artichoke Dip

Reviewed: Dec. 6, 2009
This is perfectly heavenly. Don't believe any of the reviews that tell you otherwise! The only thing I did a little different was to save a little of the parmesan to sprinkle on top, then broil for the last few minutes to get a bubbly browned cheesy top. Oh, I also used 1/3 less fat cream cheese and you would never know the difference. Several people asked for the recipe. Note: if you are bringing this to a party you can also heat it up in a small crock pot instead of baking and that works great. If you are really in a pinch you can microwave it and then transfer it to the crock pot to keep warm.
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Mushroom Barley Soup

Reviewed: Nov. 25, 2009
Like others, I made the following changes: 1) added 2 bay leaves and 3 cloves garlic, 2) cooked veggies and barley in the same pot at the same time 3) increased beef broth to 8 C and added 2 C water 4) doubled celery and carrots. The result was a warm filling soup that was rather bland. It needs something else - maybe a can of tomatoes, or some spices, or some sherry. I am going to play around with the leftovers and see what I can come up with.
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Cucumber Sandwiches I

Reviewed: Nov. 23, 2009
I liked the cream cheese mix and will probably use it again on other sandwiches or bagels in the morning. However, I didn't think the sandwiches were anything special.
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Italian Dressing Mix

Reviewed: Nov. 23, 2009
Too salty! And that's after I skipped the salt and used celery seed instead of celery salt. Next time I would use skip the salt altogether by using garlic powder and celery seed instead of their salty cousins. I whipped this up to use in another recipe that called for an Italian dressing packet and it worked great aside from the salt issue. I will try it as salad dressing sometime too.
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Chicken Broth in a Slow Cooker

Reviewed: Oct. 25, 2009
I followed JCL's suggestions which included using a leftover chicken carcass/pan juices, adding 4 cloves of garlic and 2 bay leaves, and skipping the basil. I also added 1 t of salt and used 8 C of water. I like that this way lets you use every bit of the chicken. The carcass I had was leftover from the Roast Sticky Rotisserie Chicken recipe on this site (try it, you won't be disappointed). I threw everything in the slow cooker, cooked overnight on low, strained and refrigerated the next morning, then skimmed off the fat in the evening. Presto - delicious chicken broth that practically made itself while I was doing other things!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 23, 2009
This is by far the best way to roast chicken! The meat is fall-off-the-bone tender and the flavor is great with just a hint of heat. I would recommend putting your chicken in the pan breast side up since the skin turns out better that way. I didn't realize the recipe calls for two chickens until after hubby had put all of the spice on one chicken. We rolled with it and ended up loving it. I would do it that way again. I did cut back the salt to just 1.5 t due to other reviews stating it was too salty. Try it - you won't be disappointed!
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Spicy Rapid Roast Chicken

Reviewed: Oct. 20, 2009
This has nice seasoning and the chicken turns out with delicious crispy skin, but we had to roast it about a half hour longer than stated. That is the only flaw with this recipe.
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Couscous Feta Salad

Reviewed: Aug. 25, 2009
This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.
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Tangy Green Herb Dressing

Reviewed: Aug. 25, 2009
Yum! I finely chopped the herbs and skipped the blender and it worked fine. I used this as a dip for celery but it would also be good on salads, tossed with cucumbers, or dolloped on top of chicken or fish. It's a nice healthy way to get some extra calcium into your diet.
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Tuna Salad With Fresh Dill

Reviewed: Aug. 21, 2009
Very good, fresh tasting filling for tuna sandwiches. I read the reviews ahead of time and drained the liquid out of the tuna can, but otherwise I followed the recipe exactly. I am looking forward to trying this in a tuna melt.
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Tabbouleh III

Reviewed: Aug. 21, 2009
I followed the recipe exactly with the exception of cooking the bulgur according to package directions, which called for much less water and eliminated the squeezing step. I thought the finished salad was great, and the flavor was pretty close to what I get at the Lebanese deli near my house, except there was a little less parsley in this recipe. Overall, this is a keeper that I will make often during the summer when I can get abundant fresh herbs at the farmer's market. Update: this makes a huge recipe and is usually more than I can eat before it goes bad. Going to start halving it in the future.
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