CJ Recipe Reviews (Pg. 1) - Allrecipes.com (11380562)

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Mediterranean Tomato Bruschetta

Reviewed: Sep. 20, 2014
The olives and goat cheese add a briney tang that nicely complements the sweetness of the fresh tomatoes.
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Ham and Pineapple Kabobs

Reviewed: Jul. 21, 2014
These were a huge hit at my Hawaiian themed party this weekend. I used fresh cut pineapple, Black Forest ham and used whole grain mustard in the sauce. They were best when hot and fresh off the grill. Mahalo for a great recipe!
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Fisherman's Wharf Cioppino

Reviewed: Jul. 20, 2014
I highly recommend breaking down your own crab for the stew. It's easier than you think and you can save all the yummy juices and "butter" for the broth. Add the crab when you add the other shell fish. I make a few variations to the recipe - I add 3-4 minced anchovy fillets when I add in the garlic. I also add the tomato paste and cook for a couple of minutes, until nice and caramelized. I then add in the crab juices and "butter" along with a bottle of clam juice to deglaze the pan. On separate occasions I've used dry red & white wine as well as beer. They've all been great so I recommend using whatever your drinking to pair with the recipe. Also, you only need one large pot for the recipe. You can sauté everything right in the pot, no need for a separate sauté pan.
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Photo by CJ

Malibu Bay Breeze

Reviewed: Jun. 7, 2014
Delicious. The name says Malibu Bay but the flavors are more like Hawaii! I've instantly been transported to a luau at Napili Bay. Mahalo! Also, I floated the cranberry juice on top for a prettier presentation.
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Photo by CJ

Oven Roasted Stuffed Squash Blossoms

Reviewed: May 21, 2014
I love cooking these so much I end up with very few full grow zucchini because. I can't stop picking the blossoms!
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Photo by CJ

Grilled Pineapple Habanero Salsa

Reviewed: May 21, 2014
Addictive! I can't stop eating this stuff. Its a must on fish tacos.
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Photo by CJ

Pantry Pasta Salad

Reviewed: May 21, 2014
This recipe is as good as the ingredients in your cupboard. I made it with penne pasta, sun dried tomatoes, artichoke hearts and olives from the pantry. I threw in some arugula and basil from the garden. Tossed it with homemade Italian vinaigrette and topped it with 1/2 cup feta. Yum!
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Photo by CJ

Amazing Salmon Marinade

Reviewed: May 21, 2014
This recipe is OK. It's missing something. I followed the recipe for the marinade exactly and found the honey dominated the flavors. I would decrease the honey to 1-2 Tablespoons if I make it again. Also, the recipe didn't say how to handle the basil so I put all the ingredients in the food processor and mixed until well blended. I had to look this up--->one lemon juiced = 3 Tablespoons.
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Pan Seared Sweet & Sour Chicken

Reviewed: Mar. 24, 2014
The sauce is what makes this dish. amazing!
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Vegetarian Sloppy Joes

Reviewed: Mar. 22, 2014
I did not care for this recipe as written. I added extra tomato sauce (as others suggested). I also added about 2 T chili powder, 1 T apple cider vinegar, about 1/3 cup ketchup, and an extra dash of salt & pepper. Also, I suggest adding the bell pepper when you add the onions, the bell peppers could use the extra cooking time for a softer result.
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Photo by CJ

Slow Cooker Huli Huli Chicken Wings

Reviewed: Mar. 2, 2014
My daughters favorite recipe. Throw in some cayenne for a little heat!
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Hawaii Five-O

Reviewed: Feb. 9, 2014
My husband loved this recipe as written but it was a little strong for me. I added a couple extra ounces of pineapple juice to dilute the alcohol. I also added a few drops of grenadine for color.
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Photo by CJ

Cream Cheese Penguins

Reviewed: Dec. 22, 2013
A few tips for a successful penguin assembly. For the penguin body take a jumbo olive and use the small "cross" on one end as a template for cutting. Use a sharp knife with a pointed tip and insert it into the "cross". Use the slot made from the pitting process as a guide for your knife and make your first cut. Follow the next tip of the "cross" to make your second cut. This will give an even 1/4 part to remove. I use a butter knife and regular cream cheese to fill the penguin bodies. Using a small amount on the tip of the knife it slides in quite easily. Use your finger to touch up where needed. For the heads it works best to cut narrow triangles. Insert them through the large hole end and the "beak" will pop out of the smaller hole. Use a toothpick to push through. The rest of the penguin is easy to assemble. Just made sure the carrot is nice and thick to create a sturdy base. A nice variation is to mince smoked salmon, fresh dill and a squeeze of lemon juice into the cream cheese before assembling.
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Holiday Pomegranate Mignonette

Reviewed: Dec. 9, 2013
If making this a day or two ahead, don't add the pomegranate seeds until just before serving. The vinegar will dissolve the seeds if you add them too early.
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Lemon Piccata Whitefish

Reviewed: Oct. 20, 2013
I didn't have any wine on hand so I used a cup of chicken broth instead. It was delicious. I'd like to make it again without so much butter but it really does make the sauce nice and velvety.
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Homemade Horseradish Sauce

Reviewed: Oct. 20, 2013
This recipe has the perfect balance of heat from the horseradish and cool from the sour cream. I make my own prepared horseradish from fresh root so it tends to be extremely hot! It worked perfect in this recipe. I served it with a Cabernet wine jelly so I omitted the chives but other than that the I follow the recipe exact. I also increased the recipe to 50 servings and the ratios held up. Great Recipe!
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Photo by CJ

Gazpacho

Reviewed: Oct. 1, 2013
Used fresh heirloom tomatoes and the flavor was amazing. I also don't like the texture of dried herbs so only used fresh. Made a couple of substitutions; cilantro instead of parsley and jalapeno instead of bell pepper. I like a kick! A drizzle of high quality olive oil at the end added a nice velvety texture.
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Foolproof Rib Roast

Reviewed: Oct. 1, 2013
I leave out the powdered garlic and poke fresh garlic into the fat before roasting. The chunks of roasted garlic makes for an amazing roast! I serve it with a creamy horseradish sauce, homemade au jus and cabernet wine jelly.
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Caprese Appetizer

Reviewed: Aug. 14, 2013
Using the highest quality ingredients and the peak of season will make this recipe shine. I like drizzling with a balsamic reduction and olive oil or basil pesto if ingredients aren't quite up to par.
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