Jan C Recipe Reviews (Pg. 1) - Allrecipes.com (10006628)

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Jan C

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French Toast Stars

Reviewed: Jan. 26, 2007
I will definately be making these again. The only change I made was to add more vanilla and that's just a taste preference. One of the best french toast recipes I've ever used.
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2 users found this review helpful

Teriyaki Flank Steak

Reviewed: Feb. 24, 2007
A wonderful marinade and very easy to make. I use it for stir fry and use rice wine. I think the recipe is fine as it is, but if you want a stronger flavor just increase the garlic and ginger root.
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1 user found this review helpful

The Best Sweet and Sour Meatballs

Reviewed: Feb. 24, 2007
Very easy to make and great tasting. It has become one of my regular recipies.
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1 user found this review helpful

Easy Garlic-Lemon Scallops

Reviewed: Apr. 22, 2007
Easy, fast and the taste is very delicate. Excellent!
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Almond Cookies I

Reviewed: Aug. 5, 2007
I also had to lower the temperature to get these to cook through without burning the bottoms. Toasted the almonds to bring out the flavor better. Recipe has too much flour so cookies are dry. I started with the Ammeretto but after tasting added an additional teaspoon of Almond extract and the flavor still wasn't quite strong enough.
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2 users found this review helpful

Swedish Meatballs

Reviewed: Aug. 5, 2007
We love this recipe, it's become a standard in our house. Do chill the meatballs. I was hesitant the first time I made them with the allspice but I now add even more than the recipe calls for. I rarely have poppy seeds so I add some dried parsley to the noodles for a little color. Absolutely wonderful.
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1 user found this review helpful

Moist Yellow Cake

Reviewed: Sep. 29, 2007
I have mixed feelings about this cake. It is very, very moist. It gets a wonderful brown crust on the outside. Inside however, lacks flavor - I just think it needs more sugar and vanilla. The texture is moist but coarser than a box mix - just as a homemade cake should be. If you like a slightly sweet cake or you plan to use it in a recipe like pineapple upside down cake where the sugar sinks into it a bit this would be a great one to use. With only icing on top the contrast between very sweet and very bland is too much. It also rises a lot or I have very powerful baking powder - so watch how much batter you put into your pans. I had a pan that usually uses 2 cups of batter and it overflowed all over as did the cupcakes when filled slightly over 1/2 full.
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6 users found this review helpful

Savory Glazed Meatballs

Reviewed: Feb. 9, 2008
Very good recipe. This has become a regular dinner item at our house.
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3 users found this review helpful

Crisp Sugar Cookies

Reviewed: Apr. 26, 2008
Love it. Do roll the cookies very thin as directed if you want them nice and cirsp. I used a sugar cookie glaze to pour over them for a hard shiny finish.
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16 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 26, 2008
Very nice. The asparagus are cooked but crisp, not stringy. The balsamic sauce is excellent and not overpowering.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 26, 2008
The grease factor is a real problem with this dish but the flavor is wonderful.
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Glazed Ham

Reviewed: Apr. 26, 2008
This is now my very favorite ham recipe. Very, very tender - moist with just a hint of sweetness. Thanks for sharing this!
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3 users found this review helpful

Balsamic and Rosemary Grilled Salmon

Reviewed: Jul. 17, 2008
I'm not particularly fond of seafood but this was an excellent dish and a big hit at my dinner party. Very flavorful without overpowering the delicate flavor of the salmon. I marinated for at least 2 hours before grilling.
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12 users found this review helpful

Balsamic Roasted Red Potatoes

Reviewed: Jul. 17, 2008
Very flavorful, and an easy way to serve potatos for a dinner party since it doesn't require any last minute preparation. I served this with another recipe from here - Balsamic and Rosemary Grilled Salmon so the flavors would carry over between the two dishes.
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Beef Stroganoff III

Reviewed: Sep. 15, 2008
Loved this! I made a few changes. I used 2lbs of meat (sirloin rather than chuck) and doubled the sauce ingredients. I used one medium yellow onion plus the green onions and used fresh mushrooms (I hate canned). I sauted the mushrooms for a few minutes before adding to the sauce. The addition of white wine really makes this dish. Great flavor, this will be one of my regular recipes.
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Simple Macaroni Salad

Reviewed: Sep. 15, 2008
Very nice pasta salad. I had never tried dried vegetable soup mix in a dish but it was great. You do want the salad to sit in the fridge a few hours before serving so you aren't biting into dried vegetables from the soup mix - and to let it mellow. I'm not a huge pepper fan but the flavors work so well in this dish. Since it is a little bland (which many people love), my only change was to add a significant amount of dried dill - it really brings out all the flavors.
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Fruit Salad in Seconds

Reviewed: Sep. 15, 2008
I served this at a party recently. I made it mainly for the kids but it was more popular than the more sophisticated dishes. I served it with granola (put the granola in a separate bowl so it doesn't get soggy). I now make a batch every week to keep on hand for breakfasts (it only keeps a few days). I usually use strawberries, blueberrys, melon, mandarin oranges and pineapple. You can use any flavor of yogart but I really like strawberry or vanilla.
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4 users found this review helpful

Biscotti

Reviewed: Oct. 11, 2008
Very nice biscotti. While I would prefer more of a buttery taste, using oil extends the shelf life. I made a double batch and added various combinations of sliced almonds, dried cranberries, and chocolate chips. I drizzled a chocolate glaze over some of them (1/4 cup butter and 5 oz of bittersweet or semi-sweet chocolate). That gives you a huge variety of flavors with little additional work. For those that think the dough is hard to work with, you just need to sprinkle a very small amount of flour on each log - it makes them much easier to handle.
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Bread Pudding with Whiskey Sauce III

Reviewed: Oct. 30, 2008
Great recipe. I've only had bread pudding at a restaurant and this is as good, if not better. Definately a keeper.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Nov. 4, 2008
Fantastic. My new favorite cookie. I did double the recipe. I didn't double the nuts due to the cost, but cut them in 1/2 to 1/4 depending on the size - it still gives you the great macadamia flavor in every bite. I also used white chocolate chips intead of chunks.
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