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

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Mom's Sushi Rice

Reviewed: May 16, 2015
Brown Rice Sushi! I used this recipe with brown rice and it worked beautifully. I adjusted the cooking time to 35 minutes for the brown rice. Other than that I followed the recipe exactly. I wonder if the people who find this recipe to sweet are omitting the seaweed? The seaweed is naturally salty and balances with the sugar. This recipe made a nice big batch. I had sushi for dinner and there was still enough rice leftover to make sushi for days. This ones a keeper. Thanks for the great recipe!
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Photo by CJ

Pollo Mechado (Shredded Chicken)

Reviewed: May 14, 2015
Nice and easy recipe! I didn't have any cooking sherry so I added some tomato sauce instead. I served it in a bread roll with avocado, lettuce, tomato & chipotle creama. Yum!
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Photo by CJ

Egg Bhurji

Reviewed: Apr. 6, 2015
I love trying new recipes! The flavor combo worked although a full tablespoon of spices seemed a bit heavy. Next time I'll reduce it to a 1/2 teaspoon of each spice. The eggs were slightly dry after cooking a full 5 minutes. I added fresh cilantro, tomatoes and ate it in a pita. Delicious! The tomatoes and cilantro help cut some of the dryness and heavyness from the spices. I'll be making this again with just a few adjustments to suit my taste. Thanks for the recipe!
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Photo by CJ

Dirty Martini

Reviewed: Mar. 26, 2015
My husband always orders martinis when we go out. They've always tasted so harsh to me I've never considered making one for myself. Thanks to this recipe and Titos vodka that's changed! What a great mix of flavors. Followed the recipe exactly. Perfect!
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3 users found this review helpful
Photo by CJ

Open Faced Egg Sandwiches with Arugula Salad

Reviewed: Feb. 13, 2015
Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All taste great with the arugula, garlic, mayo & egg as the base. Yum!
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Hot Chocolate Toddy

Reviewed: Dec. 3, 2014
Chocolate goodness to warm your tummy!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Oct. 29, 2014
What a beautifully simple recipe. The balance of salty, sweet & spice is perfect. For lower fat I reduced the the butter to 1 tablespoon and added 1 tablespoon of coconut oil. Next time I'll add a full cup of lentils because I love them. Used my immersion blender for a nice velvety texture. I'm adding this healthy soup to my weekly menu. Thanks for the great recipe!
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Gluten- and Dairy-Free Vegan Coffee Whitener

Reviewed: Oct. 5, 2014
What a wonderful recipe! The only change I made was using rice milk instead of almond. I even used the optional coconut oil for the added nutrients! When I blended with my immersion blender it made the creamer nice and frothy. I ended up with some beautiful latte foam. I don't drink coffee but I made a lovely chai tea latte. Also the creamer does separate in the fridge so I store it in a mason jar and give it a quick shake before pouring into my tea. Thanks for this gem of a recipe!
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Pumpkin Muffins with Streusel Topping

Reviewed: Oct. 1, 2014
Great recipe! Instead of the crumb topping I topped the muffins before baking with salted pumpkin seeds to add some extra nutrients. The salty crunch made a nice contrast to the spicy sweet muffins. This recipe is a keeper!
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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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Photo by CJ

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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