jamie0168 Recipe Reviews (Pg. 1) - Allrecipes.com (10392696)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 19, 2010
ALMOST perfect...I took some of the other reviewers' advice and only used 3/4 c brown sugar and a tad less of white sugar. I used 1 cup of semi-sweet, milk chocolate, and Andes baking chips combined (wonderful!). The problem I still had...I'm a picky cookie person. When I want chewy, I want chewy THROUGHOUT. The tops of the cookies were supreme. But I STILL had a "crisp" factor on the bottem adges of the cookies. I removed them from the oven as soon as I saw even a slight hint of brown on the edges. I guess I'll have to remove them even sooner next time. Also, to avoid burning or high browning on the bottems, only use the top 3rd of your oven.
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Cake Balls

Reviewed: Dec. 11, 2008
Great idea! I made it with strawberry cake mix and (highly recommmended)cream cheese icing. I wasn't so satisfied with the chocolate portion. First, I melted a whole bag of milk chocolate chips, but they were too thick. The chocolate overpowered the cake balls when dipped. I tried that "candiquik" for the first time and it didn't melt correctly in the microwave. So, I finally did the research melted the chocolate chips again, but mixed about the same amount of shortening with it. It thinned it out perfectly! Only problem is that they're a tad oily after setting. Maybe I'll use less shortening next time.
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Autumn Cheesecake

Reviewed: Nov. 6, 2008
I was a little disappointed with the outcome of this recipe. I followed the advice of reviewers: microwaved apples, 3 cream cheese, 3 sugar, etc. However, the apples burnt on the edges while baking. I had to pull off the burnt ones and simply place my leftover apples on top. And even with the cheesecake ingredient adjustment, the cake was still a little runny. You know what they need to invent? A springform pan that you don't have to wrap in foil to put in a water bath. I had no aluminum foil and I desperately used an alternative. Lol, I tied a plastic grocery sack around the pan. Believe it or not, it actually worked well.
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Simple Taco Soup

Reviewed: Oct. 28, 2008
Very easy. I substituted the beans for black beans and kidney beans. I also added green onions on top. Very delicious and filling. Will use again. Perfect for a college student!
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Rolled Buttercream Fondant

Reviewed: Oct. 18, 2008
It's nice to see a fondant recipe that doesn't use glycerin. It certainly tastes better than normal fondant. However, a bit too greasy for my taste. I fixed that problem first by adding more powdered sugar (made it WAY too sweet) and then I desperately began to add flour. I finally got the greasiness out of it after alot of flour. Nice recipe, but needs tweaking.
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Baked Ziti I

Reviewed: Jun. 3, 2008
I liked this recipe. I tried to make it a LITTLE healthier by substituting whole grain pasta. I also used ground turkey instead of beef. I also made my own sauce with less sodium than the store bought stuff. Overall, a nice basic recipe.
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Irish Cream Bundt Cake

Reviewed: Apr. 27, 2008
My friends gobbled this stuff up! They liked this cake even more than the ones I spend over 2 hours to make! Excellent recipe. I add a little more irish cream to the batter and you don't need as much glaze as the recipe gives...but you can always use the leftover glaze on your next one! You WILL want to make this more than once.
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Anadama Bread

Reviewed: Jan. 5, 2008
I agree with a previous reviewer that the dry/wet proportions are completely off. I had to add about an extra 1.5 cups of flour. Unfortunately, I was already kneading while I had to do this which ended up in a sticky, doughy mess! It turned out ok afterward. I probably won't be making this again though.
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Blender Hollandaise Sauce

Reviewed: Jan. 5, 2008
This was actually quite bland, compared to other hollandaise sauces that I've made. Even though it was thick and smooth, it lacked enough. I'd definitely add more lemon juice, salt, pepper, andsome chili powder. It's possible that double-boiling adds more flavor than simply blending does.
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Clone of a Cinnabon

Reviewed: Dec. 18, 2007
Both times I tried these, the center was not moist enough. I cut down the amount of sugar in the filling, so I'll blame myself for the lack of sweetness. They were beautiful, they just needed more moisture. Also, they nearly burnt on the bottem both times.
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French Baguettes

Reviewed: Jul. 20, 2007
A wonderful recipe! Thanks!!
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Pumpernickel Rye Bread

Reviewed: Jul. 20, 2007
This was a good recipe with good ingredients. The only problem I had with it was it just didn't rise enough. I let it sit for even longer than it said to, but it still didn't rise as much as I'd liked.
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Red Velvet Cake IV

Reviewed: May 19, 2007
I was surprised to find out that the recipe did not yield too much batter. It was a perfect amount actually. I even added an extra half cup of buttermilk. I did sift the cocoa and flour like everyone said to do as well. I did not use the frosting recipe even though I wish that I had. The only complaint I had was that it actually turned out to be a BROWN velvet cake instead of red. I didn't have enough food coloring so it was kind of a pink batter. However, after baked, it turned brown...very ugly.
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