njohns19 Recipe Reviews (Pg. 1) - Allrecipes.com (18933640)

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Lemon Curd

Reviewed: Mar. 18, 2015
I used this between the layers and over the top of a simple yellow layer cake, and stacked a bunch of blackberries on top of the whole thing. It was the perfect amount of zing and a lovely consistency... adding just a little more moisture to the cake. I made this pretty close to as written. I used a steel bowl and an oven mitt over a stock pot, and skipped the straining part. This is a great staple recipe to have on hand.
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Diana's Guinness® Chocolate Cake with Guinness Chocolate Icing

Reviewed: Mar. 18, 2015
This is toward the top of my list of best chocolate cakes I've ever experienced. It's dense and moist, but not visibly (I can't actually *see* the butter, if that makes sense). I will probably be making and re-making this frosting until I'm very, very old. SO good. Using what I had, I went for: salted butter, Deschutes Obsidian, sour cream instead of creme fraiche, and two 3.5oz 70% chocolate bars. I didn't use extra fine sugar. I didn't have 9inch rounds, so I used 3 8inch-- which took 35 minutes in a convection type oven. The egg/sour cream/flour stage got real weird (I had to run to the grocery store mid mix-- that could have done it) and became almost like bread dough. It thinned down with the chocolate and was fine. I let everything cool completely and chilled the frosting in the refrigerator (it didn't require any extra or less powdered sugar for me), and the cake didn't even shed any crumbs when I spread the frosting. Ugh. So good.
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Raspberry Crunch Brownies

Reviewed: Mar. 5, 2012
I'll make this again. I wasn't big on smearing the jam on top- so I plopped (roughly 3 spoonfuls) and swirled it before baking. The jam reduced a bit to a nicer consistency, and added just a little tart zing. I may add more jam next time. I also added about a 1/2 cup of chocolate chips. I used the pan I had, smaller than recommended, and baked a few minutes longer (until a toothpick came out clean, remembering that if inserted into a chocolate chip it will not come out clean). They turned out a rich, dark, shareable batch of amazing... loved by coworkers and husband alike. Also, I totally forgot to add the grape nuts. Undecided if I'll go for that next time or not.
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Baking Powder Drop Biscuits

Reviewed: Nov. 29, 2011
So easy, so good. I appreciate that I didn't have to roll these out. I made them using butter and wheat flour, following the measurements exactly. Baked for 10 minutes and turned out perfectly.
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Mom's Best Peanut Brittle

Reviewed: Dec. 2, 2010
I made this using whatever nuts we happened to have (almonds, mixed, honey roasted peanuts, airline peanuts) and it turned out AMAZING. I've never tasted a nut brittle that tasted so much like nut and so little like tooth-sticky-sweet. Thanks for the clean up tip of having boiling water on hand-- whoever wrote that. I had the teapot ready to dissolve whatever residue was left in the pan.
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Maple Dill Carrots

Reviewed: Nov. 30, 2010
Beautiful and fragrant, but still traditional enough that no one misses regular carrots.
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Grain and Nut Whole Wheat Pancakes

Reviewed: Apr. 19, 2008
Wow-- fantasticly light and delicious pancakes... the texture's great! Next time, I'd go easy on the sugar. I prefer sweetness in maple syrup form. Like other users, I'd also recommend adding more walnuts. I didn't have any buttermilk, so, as google recommended, I added a tablespoon of lemon juice to the wet ingredients. They turned out fine :).
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Easy Vegan Whole Grain Pancakes

Reviewed: Mar. 29, 2008
I also chose these pancakes due to a lack of eggs, but managed to have most of the other ingredients. For flour, I went with half and half wheat/white, and I added wheat berries, flax seed, and slivered almonds. I went with cinnamon and nutmeg as well, but couldn't really taste it. I'll add a bit more next time. They're heavy, and slightly doughy (perfect!) and I liked having some crunch. I'll make them again.
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Quick Quiche

Reviewed: Aug. 1, 2007
Excellent base recipe! I was surprised to find that the cheese had formed sort of a crust on the bottom (I was leery of a crustless quiche), and it cooked up fairly nicely. I did have to throw the oven on to broil for an extra 5 minutes to get the middle to cook up a bit more, but that was likely due to my throwing in every green, red, and yellow vegetable within my reach. I'll make this again... I may even serve it to my family. (*gasp*)
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Apple Pie I

Reviewed: Oct. 8, 2006
So, so, so simple. I was going to add a little flour, forgot, and was perfectly happy with the turn out. There was a bit of juice in the bottom of the pan, but it scooped out fine. I didn't add all of the sugar (roughly only 1/2 cup's worth). It would have been too sweet with all of the sugar. Great recipe. I'd make it again.
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Summer Pasta D'lite

Reviewed: Aug. 21, 2006
I love all the ingredients, but I hated this salad. The garlic and onions were super strong, and made for really bad breath, and the olive oil didn't take on the different flavors like I expected. It was just bland pasta with a bit of veggies here and there. Maybe I did something wrong, but I wont make this again.
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Outrageous Chocolate Chip Cookies

Reviewed: Mar. 14, 2006
This as been the recipe used for the last three batches of cookies I've made. I don't have any plans of making anything else for a good long while. They're THAT good.
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Homemade Irish Cream Liqueur

Reviewed: Mar. 14, 2006
Within the family, I've successfully beat out Mom's old egg version of Irish Cream. I drink it in my coffee semi-daily- this stuff is amazing. The mix of flavors is really nice, but I feel the need to add extra chocolate stuff (personal preference). If you're like me and avoid using the blender because it's just hard to wash, I'd suggest a bowl and whisk. It works just as well.
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Nutcracker Bars

Reviewed: Mar. 14, 2006
My sister liked them, I didn't- but we agreed there was really nothing special about this recipe. If you're not a frosting fan (which I'm not) fear and anticipate about 3/8 of an inch on top of these bars. We added extra chocolate drizzle and some chopped peanuts to the top, which was nice. But, If i ever made these again, I'd add something to the cookie base- like corn flakes or oatmeal. I'd definitely add some chocolate chips. The bars as a whole are pretty soft and smooth and could use a little textural variety.
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Easy Spiced Brown Rice With Corn

Reviewed: Jan. 19, 2006
I made this stuff to go with the Chicken Balsamic off this site- went together really nicely. We were out of cilantro, so I used basil instead. The spices arn't overpowering- it was a nice side dish.
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