Jannabofanna Recipe Reviews (Pg. 1) - Allrecipes.com (10077542)

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Sausage Corn Chowder

Reviewed: Dec. 16, 2012
Excellent recipe! I used chicken broth instead of water. Thanks for the recipe!
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Actually Delicious Turkey Burgers

Reviewed: Oct. 9, 2011
Great base recipe. Of course we all personalize our recipes to our tastes. The one thing I always use with ground turkey to help it with the dryness factor is the addition of grated/shredded carrot. It also adds a little flavor. Thanks for the recipe!
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2 users found this review helpful

Spinach-Ricotta Pinwheel Lasagna

Reviewed: Sep. 23, 2011
Really good. Can take time, but esier after u make once or twice.
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2 users found this review helpful

Cherry Kooga

Reviewed: Jan. 5, 2011
Very Good!
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 9, 2010
Thanks for this recipe! It's just fantastic!
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0 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Aug. 23, 2010
Awesome recipe! Thanks so much. The only thing I change in this recipe is when I add ham, then I cut back on the chicken broth just a bit to allow for the moisture of the ham. Note that I use uncooked ham. This recipe cuts out lots of calories of milk and cheese but still gives incredible flavor!
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Grandma's Pear Preserves

Reviewed: Aug. 21, 2010
I haven't made this, although I have made lots of jelly! There are multiple things that can cause jelly or jam to not set, all a person can do is try to correct it. The first time this happened to me I went online looking for solutions and this is what I found and it worked great for me! This is for powdered pectin ONLY, I didn't get the recipe for liquid as I prefer powdered. ~~Measure 1 Tbsp water and 1 1/2 tsp pectin for each cup of jelly or jam you have. Bring it to al boil in a saucepan. CAREFUL, as this is thick and you have to work the 2 into each other. Remove from heat and stir into jelly that has been heating on the stove. Then, add 2 Tsp of sugar for each cup of jelly and bring to rolling boil for 1 min. Put in sterilized jars.
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5 users found this review helpful

Dorothy Lynch Salad Dressing

Reviewed: Jul. 15, 2010
pretty darned close to the real thing, lots cheaper too!
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0 users found this review helpful

Broiled Grapefruit

Reviewed: Nov. 27, 2009
There's nothing better than a grapefruit. I love them!!!!!!! Broiling them is a great idea and it was really good, although I didn't go to all this trouble. I just cut in half and knived thru the skins. I didn't put the butter on it as I don't need the extra calories. Great idea! Thanks.
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 27, 2009
We're not much of a cranberry family but for some reason I really wanted to try this recipe. We were really surprised by it! I cut the recipe in half and baked it in a small pie tin, but wish I had made the whole recipe. It was enjoyed by all but 1 person. The cranberries are still a little tart and I don't believe any amount of sweet added will change that as that IS what cranberries are! But even with the tartness this is really quite good. I'm glad I tried this recipe, and will add this to my Thanksgiving menu from now on. Thank you for the recipe!
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Kansas City Steak Soup

Reviewed: Oct. 5, 2009
This is very good, although I did make a few substitutions. Instead of water I used a couple cans of beef consume and the rest beef boullion. I used a can of regular diced tomatoes as it's what I had, which probably doesn't make much of a difference. I used tenderized round steak prepared according to the recipe. For the veggies I used only fresh chopped carrots, celery, green beans and potato. Can't really say how much, just till it looked hearty. I used a little thyme, and towards the end sprinkled a bit of beef boullion granules in to add a little more flavor. The consistency is more like stew. And it is hearty. It's a keeper. Thanks!
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2 users found this review helpful

Fall Harvest Apple Cake

Reviewed: Sep. 11, 2009
Very good hearty cake with the chopped apples
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0 users found this review helpful

Too Much Chocolate Cake

Reviewed: Aug. 11, 2009
Death by Chocolate!!!! I made this cake and finished it off with "Chocolate Ganache" by ingridevogel, also on this site. I did cut the oil to 1/2 cup, it seemed like so much! And made up the liquid with the warm water. I also used mini chocolate chips. This was the most chocolate of chocolate that I have ever tasted! A small slice goes a long way!
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Creamed Chicken for Biscuits

Reviewed: Aug. 7, 2009
OMG! Fantastic recipe! I used 2% milk in place of cream to cut the calories, and it turned out great. Using half chicken broth helped it to stay rich tasting without having to use the cream. Thanks for the recipe.
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1 user found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Aug. 7, 2009
Big Daddy!!! These are great! I've NEVER had good luck with biscuits. They're always flat and heavy, but these were great! Thanks!
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The Best Lemon Bars

Reviewed: Aug. 7, 2009
Heavenly! I made my bars in an 8x11 glass pan that I've had forever. It's an odd size, but I've actually used it many times.I've made lemon bars before with a similar recipe that I can't seem to find. They've always went over sooo well. Thanks for the recipe!
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Banana Streusel Muffins

Reviewed: Jun. 12, 2009
I've made this twice now. Once as a loaf, and the other muffins. My son loves this. I do use Splenda for baking in it and it turns out fine. Thanks for the recipe!
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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Jun. 12, 2009
This is full of flavor! It's great to be able to bake something so good with such little effort.I bake this every week. I save the drippings and use to flavor the side dishes made to accompany the chicken. Our favorite is to boil egg noodles and add some of the drippings with a little milk with cornstarch. The broth will flavor the egg noodles so no other seasoning is needed. Thanks for the great recipe!
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Ranch Oyster Crackers

Reviewed: May 13, 2009
This is one of those great recipes that has been around for a long time. Wonder why? Make it!!!
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2 users found this review helpful

Rolled Dumplings

Reviewed: May 13, 2009
I was raised on drop dumplings, but I really like to make these and freeze ahead. Just add them in when your'e in a rush. Thanks for the recipe!
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3 users found this review helpful

Displaying results 1-20 (of 44) reviews
 
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