JessiB Recipe Reviews (Pg. 1) - (10150923)

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Baked Stuffed Flounder Ricardo

Reviewed: Apr. 20, 2010
I liked this recipe. I used toasted, crumbled bread (food processor) for my stuffing base instead of bread crumbs. I also used a fairly big casserole dish so the fish wasn't submerged in sauce; that might cause it to get mushy. Finally, I sprinked with Parmesean cheese, instead of Cheddar. 1lb. of fish was enough for 3 people, because the stuffing helps fill you up.
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Basic Cream Cheese Frosting

Reviewed: Feb. 9, 2010
Perfect as is. I piped it onto carrot cupcakes and it piped nicely and held up beautifully. Even the "non" carrot cake eaters in the group ended up eating these thanks to the frosting.
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Streusel Topped Blueberry Muffins

Reviewed: Sep. 1, 2009
I just made this an hour ago for the first time using blueberries picked fresh today, and I tasted it hot out of the oven. Very good. I too doubled the lemon zest, and did part brown sugar, part white in the streusel topping. Otherwise, followed recipe exactly. I might consider adding some toasted walnuts in the topping at a future time.
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Buckeyes I

Reviewed: Dec. 14, 2008
My mom made these every year since I was a little girl. My sisters and I have cont'd her tradition so it's been in our family for over 30 years so far. Adding Paraffin (Gulf canning wax) to the chocolate (1/2 stick to 3/4 to bag o chocolate) allows the chocolate to set up faster and stick to the peanut butter. Keep the chocolate temperate just warm enough to stay melted but not too hot to avoid runniness. Since the paraffin does thin the chocolate a bit, I make sure to triple dip.
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Easy Pancakes

Reviewed: Apr. 21, 2008
I made this for a large crowd, following the suggestion to reduce the baking powder to 2 tsp. I doubled the recipe otherwise (adding 2 tsp of vanilla) and everyone loved. Some reviewers are mentioning baking SODA and that ingredient isn't even mentioned so no wonder theirs tastes like wallpaper paste. Baking Soda and baking powder are vastly different.
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