Jayelle Recipe Reviews (Pg. 1) - Allrecipes.com (19664919)

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Slow Cooker Broccoli Beef

Reviewed: Aug. 4, 2014
I followed the ingredients and directions EXACTLY except I used lower sodium soy sauce because that's all I ever use. This was still very salty. I think I would leave out the bouillion next time or use low sodium beef broth instead. Other than that, there are no adjustments needed. I will make this again.
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Greek Pasta with Tomatoes and White Beans

Reviewed: May 3, 2014
I made this for my daughter because she loves feta cheese. I think the cheese is what makes it. I used whole wheat pasta and I added a minced clove of garlic and a little Italian seasoning. I don't really care for feta cheese so I tried it with Parmesan instead and it was a little bland. I tried some of my daughter's with the feta and it was very flavorful IF you like feta :) It may be the easiest and quickest dinner I've ever made that didn't come out of a box!! My daughter loved it and it tastes great reheated the next day also.
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Whole Grain Waffles

Reviewed: Apr. 29, 2014
Just made these. Used regular whole wheat flour vs. pastry. I didn't have the wheat germ so I compensated with extra flour and flax. I added a couple pinches of cinnamon, used almond milk in place of skim milk and used additional applesauce in place of the oil - the only problem with that is I found I had to lightly spray with Pam between each batch which wasn't a big deal. Great flavor and texture. We all LOVED these and this will be our new waffle recipe. Thank you.
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Taco Bell® Seasoning Copycat

Reviewed: Apr. 28, 2014
This was really good. I used garlic pepper (which contains salt) instead of garlic salt because that's all I had. I left out the cayenne because I used the garlic pepper and was making these for my kids who don't like anything spicy. The garlic pepper made it "spicy" enough for them. I will use this recipe again.
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Lime Chicken Soft Tacos

Reviewed: Apr. 28, 2014
I make these often. I don't really measure the vinegar. I marinate the chicken in half of the juiced lime and the zest, the garlic, onions, vinegar, sugar, salt and oregano. Then, when I am cooking it I add additional lime juice (because we like a pronounced lime flavor), and more of the other ingredients if needed. We use the monterey jack cheese and I would not suggest using any other cheese, but instead of the lettuce and salsa, we top these with sliced avocado, pico de gallo, and cilantro. We love these!!
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Perfect Ten Baked Cod

Reviewed: Apr. 6, 2014
I followed the ingredients exactly, but I put the topping on first and baked for 25 minutes instead of adding it after 10 minutes.
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4 users found this review helpful

Tasty Buns

Reviewed: Mar. 15, 2014
This goes down in history as one of my biggest cooking tragedies of all time. To be fair with the rating, I changed an ingredient. I used "bread flour" instead of "all purpose flour". That must have been the problem. Please use this review as a "what NOT to do" with this recipe. Here is what you shouldn't do: I used bread flour instead of AP flour because that is what I had. I used my Kitchen Aid stand mixer. I used the regular attachment (don't know what it's called) to mix in step one until creamy as recipe suggested for 3 minutes. Then I switched it to the dough hook as I proceeded with step 2. I let it mix/knead for about 5+ minutes. The dough was BEAUTIFUL and easy to work with. I thought everything was going great. I followed the rest of directions exactly. The buns came out looking like hockey pucks and RAW. I put them back in the oven for a total of THIRTY MINUTES!!!! They weren't burnt, but still FLAT and raw and doughy in the middle. What a tragedy. They were disgusting. I make breads all of the time. I can only assume that the bread flour and using my mixer were TERRIBLE mistakes.
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Kansas City Style Pork Back Ribs

Reviewed: Mar. 14, 2014
I'm rating this on the flavor of the ingredients only. I had a 2.5 pound pork roast to work with that I wanted to make pulled pork with. I cut the dry rub ingredients back to two servings, but I followed EXACTLY (didn't leave anything out). I generously coated the roast with the rub, but still had quite a bit leftover. I put it in my slow cooker with NO added liquid for probably 7 hours on low. It produced a lot of liquid. I skimmed the fat off the liquid and cooked it down on the stove and then added the BBQ sauce and honey. I shredded the meat and added it to the sauce mixture and simmered until I was satisfied with it. Wow. We all agreed that it was the best pulled pork we have EVER had. That dry rub is AWESOME and I'll be using it on everything now. Looking forward to trying the ribs when the weather warms up and I can dig my grill out. Absolutely amazing.
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Sweet Sriracha Chicken

Reviewed: Mar. 6, 2014
This was really good and easy. I used reduced sodium soy sauce because that's all I ever use. I used orange juice in place of the water as others suggested because I like a prominent orange flavor. I used quite a bit more Sriracha sauce than called for in order to detect it...just added it to taste. I didn't have any problems at all with the sauce being watery because I simmered it uncovered until it cooked down and it was nice and thick. I will make this again soon.
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Starr's Savory Meatballs

Reviewed: Feb. 22, 2014
I'm not a fan of meatballs, but I made these for my family for subs. Of course, I had to try one first before serving them. Well, I shocked myself because I couldn't stop eating them!!! Good thing this recipe made more than we needed. I made them smaller than the recipe instructed. Delicious. I will never use another recipe for meatballs again.
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Pork Chop Potato Casserole

Reviewed: Feb. 21, 2014
I've made this a couple times now. It is delicious. Everyone in my family loves it! I leave out the regular salt because the seasoning salt on the chops is enough.
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Mini Chocolate Chip Shortbread Cookies

Reviewed: Feb. 21, 2014
These were easy and delicious. I will make them again. I didn't like the way they looked rolled into logs (I couldn't get them to look like the ones in the pictures and I don't know why), so ended up rolling them out and cutting into rectangles.They ended up having a really nice presentation. I drizzled the chocolate instead of dipping.
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Blue Ribbon Apple Crumb Pie

Reviewed: Feb. 21, 2014
The crust wasn't very good and was more work than I expected it to be. It was also soggy the next day.
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Creamy Herbed Pork Chops

Reviewed: Feb. 20, 2014
I followed this almost exactly, except I didn't measure the Montreal Steak seasoning...I just sprinkled it on both sides of the pork and I think it was less than a teaspoon. The basil and steak seasoning work great together in this recipe. It was DELICIOUS and I will make it again!!
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7 users found this review helpful

Amish Bread

Reviewed: Feb. 17, 2014
I'm comparing this to the "Best Bread Machine Bread" here on AR, which is why I can't give this Amish Bread recipe 5 stars. This bread tastes great, but has a darker-than-I-prefer crust and was extremely challenging to slice with keeping its shape and is slightly "dough-y". I have always used the other recipe with no-fail results and I'm not sure why I decided to try something different. It was a mistake. I'm not saying this is a bad recipe, but I will stick with the "Best Bread Machine Bread" recipe.
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Jan's Jalapeno Popper Pizza

Reviewed: Feb. 17, 2014
This is my original review on this recipe before it was published and I have since made it at least a dozen times: "This might be the best 'specialty' pizza I've ever had in my life....and I can't believe it came from home. My daughter even said I could make money on this and she made it clear that this will be a new 'regular' around here!! I used a pre-made Boboli crust for ease, but we are extra excited to try this on a homemade crust next time. I followed the recipe exactly. No adjustments needed:)" We LOVE it!!!
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22 users found this review helpful

Chili Mac

Reviewed: Feb. 16, 2014
This was far better than I expected it to be. I didn't have Mexican or chili stewed tomatoes, I only had regular stewed tomatoes, so to compensate, I added a half cup of salsa and almost a tablespoon of chili powder. Also added a couple dashes of Worcestershire sauce for added flavor. I let it simmer for close to an hour before adding the elbow macaroni. I followed everything else exactly. I will make this again, everyone loved it.
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Twice-Baked Ranch Potatoes

Reviewed: Feb. 15, 2014
These deserve more than five stars. I did lightly coat the potatoes with olive oil and salt and then baked them at 350 for an hour instead of using the microwave and then I put them back in the oven long enough to melt the cheese for the "twice baked" step. If you are worried about them being salty, just add the ranch mix to taste. I also added some cooked, crumbled bacon along with the cheese before putting them back in the oven to melt the cheese. I will be making these again for sure!
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Lobster-Bacon Macaroni and Cheese

Reviewed: Feb. 14, 2014
I cut this recipe in half because I made it as a side dish to go with steak and it still made quite a bit. Other than cutting in half, I followed the recipe EXACTLY. I have never cooked with canned cheese soup before so I was a little worried. I didn't like the smell of the soup as I was mixing this together and was starting to regret using it, but I must say after it came out of the oven it smelled really good, and it tasted incredibly delicious. It was everyone's favorite thing on their plate and I made a LOT of food tonight for our Valentine's Day steak dinner. I liked how easy it was to prepare...not requiring a roux. I will most definitely be making this again!!
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6 users found this review helpful

Macaroni, Pineapple, and Ham Salad

Reviewed: Feb. 11, 2014
I've made this a couple of times now. I had never heard of such a salad, and since I love the combination of ham and pineapple, I just had to try this. I did use half Italian dressing and half light mayo because that's how I like my pasta salads that have Italian dressing in them. I also used whole wheat shell pasta because that is what I had. I do love how the whole wheat pasta tastes in this salad and I suggest using the shell-shaped pasta because it grabs onto the ingredients. I really love this salad and have a hard time controlling myself around it!!!!
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