Kathrine Ferguson Jenkins Recipe Reviews (Pg. 1) - Allrecipes.com (10242387)

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Kathrine Ferguson Jenkins

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Elegant Oyster Soup

Reviewed: Feb. 11, 2013
To me it was a lot better when I made it the second time with modifications. I didn't add the mushrooms, artichokes, thyme, oregano and sage but added black pepper and a bit of Old Bay. I added leftover mashed potatoes for thickening and left out the flour. I also used half and half in place of the cream and canned oysters.
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4 users found this review helpful

Apple Cole Slaw

Reviewed: Oct. 17, 2012
Love it. Per my personal preference, I decreased the cabbage to 2 cups and increased the apples and carrots to 3 each. The last time I made it I also added more peppers so I had orange, red and yellow ones. Very colorful and tasty. Very versatile recipe. Thank you.
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10 users found this review helpful

Beef Pho

Reviewed: Aug. 12, 2012
Lots of flavors but I personally thought it was way too watery and needed alot more vegetables.
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3 users found this review helpful

Scotch Eggs with Mustard Sauce

Reviewed: Jul. 17, 2011
I followed the recipe up to cover eggs with sausage but then I baked mine in an oven 325° for about 30 minutes and we liked them like that. Another way to get rid of the gray ring is to steam the eggs, not boil them-the ring is caused from cooking them too long. If you don't have a steamer (rice cooker will work)-put the eggs in water, cover and bring to a boil. Turn off the heat and let set for 12 minutes then cool rapidly in ice water.
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60 users found this review helpful

Baked Falafel

Reviewed: Mar. 28, 2011
Not to my tastes or liking. There is nothing that would improve this dish, even catsup. Never will I make it again.
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3 users found this review helpful

Rice and Raisin Breakfast Pudding

Reviewed: Feb. 20, 2011
Mediocre is about the only way to describe this recipe. Maybe if the soy milk and syrup were left out and served as a side dish it would be better but . . . I won't make it again. I'll stick with my old fashioned recipe for rice pudding.
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1 user found this review helpful

Easy Focaccia

Reviewed: Feb. 7, 2011
I use oregano instead of rosemary and mix it in my bread machine on the dough cycle then follow the directions from #3.
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2 users found this review helpful

Stir Fry Tomato and Eggs

Reviewed: Jan. 2, 2011
I just made this as it sounded interesting--tasted like hot tomatoes and scambled eggs! That will be the only time I make it without additions like more onion, some spices, making it into an omlet and adding cheese.
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3 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Oct. 13, 2010
I used olive oil instead of the vegetable oil. Changed prep a bit to beat sugar and eggs together until fluffy, add oil and beat til smooth and then beat in pumpkin until smooth and fluffly. Added dry ingredients a little at a time, beating after each addition and stirred in a cup of chopped walnuts. I ended up with too much for a 10 x 13" pan so used my sheet cake pan. Bars were about 2" high and so delightfully moist and flavorful. This recipe goes into my recipe notebook. Thanks for sharing this.
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1 user found this review helpful

Bada Bing Pork Chops

Reviewed: Sep. 17, 2010
I make it just like is printed except I use Zesty Italian dressing--adds a bit more zing to this great recipe. Also is great for big shrimp.
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4 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 1, 2010
I found a much simpler way--use a steamer. Perfecty cooked, no dark ring around the yolk and peel easily.
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1 user found this review helpful

Pineapple Cheesecake Squares

Reviewed: Feb. 27, 2010
A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds.
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19 users found this review helpful

Love Letters

Reviewed: Feb. 13, 2010
I left the sour cream out. Dough was not sticky. I also put a scant spoonfull of seedless strawberry or raspberry jam in the center before folding the edges in. They were alot like a shortbread. Also baked at 375 until edges were starting to brown.
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8 users found this review helpful

Yummy Pork Chops

Reviewed: Aug. 28, 2009
We like the taste of this recipe--a different slant for pork chops. I would only brown the chops next time--they were a bit "white" looking. I baked them in the oven with parchment paper covering them for about 35 minutes.
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1 user found this review helpful

Hot Cross Buns I

Reviewed: Apr. 12, 2009
Not impressed with this recipe. Came out dry and lacking in flavor. The only thing that kept them edible was lots of icing.
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1 user found this review helpful

Date Bars I

Reviewed: Jan. 6, 2009
To me, this recipe is way to sweet with all the brown sugar. The crust portion was good. I couldn't get all this into a 9" square pan. I used a 9 x 13" pan and it was plenty full even with the mess made transferring it, the bars over an inch high. There are better recipes for these bars and I won't be making it again.
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3 users found this review helpful

 
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