Fionn Jameson Profile - (10208964)

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Fionn Jameson

Fionn Jameson
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Member Since: Nov. 2007
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Juicy Peach Crisp
This a great/simple recipe. I made some alterations: 1. Didn't have almond extract. Tossed my peaches (these were slightly green) with rum and honey. 2. Didn't have a pastry cutter; just used a fork. 3. Also threw in some almonds and dried cranberries in a layer underneath the flour mixture. The 1 cup sugar has to be way too much. As per other suggestions, I only added half a cup and it was still a little too sweet for my tastes. When I make this next time, I'll definitely put in less sugar, but everything else was great.

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Reviewed On: Aug. 27, 2014
Easy Sugar Cookies
Wow! I live in China where ovens are rare, but I missed the taste of cookies (they don't do baked goods here very well...) so I went out and bought a little convection/toaster oven to make a few cookies in whenever I missed home. I definitely made sure to soften the butter, although I have to admit, I did toss everything together, instead of following the steps. It helped that I only made six at one time (small oven, remember?) but these were great. I did not have access to vanilla extract but they tasted fine without! I pretty much just stood by the oven and ate them before even letting them cool, lol.

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Reviewed On: Aug. 22, 2014
Restaurant Style Beef and Broccoli
I referred to the other comments for this recipe and noted what people liked and what they didn't like. For the marinade, I made a mistake and didn't use the ingredients listed (NOTE TO SELF: READ THE WHOLE RECIPE) and ended up making my own marinade of soy sauce, garlic, ginger, black pepper and sugar, basically a korean BBQ sauce and left the meat to marinade for about 2 hours. I added some onions into the dish and when it came time to cook the meat, used the ingredients listed in the recipe, although I substituted the sherry for orange juice. The marinade I used and the sauce for this recipe did not clash at all and my husband loved it. Will make again!

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Reviewed On: Oct. 29, 2013

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