JAKESMOM Recipe Reviews (Pg. 1) - Allrecipes.com (106221)

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Creamy Chicken Cordon Bleu Casserole

Reviewed: Apr. 11, 2013
This was pretty good as a quick recipe to use up some leftovers, but the older I get, the less I can stand canned cream of anything soup. It just tasted like... soup. Salty soup. I added dijon to the soup mix... didn't help much. Would be much better if you just made your own bechamel seasoned to taste.
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Peppy's Pita Bread

Reviewed: Jan. 4, 2012
this is GREAT!!! Only thing I really changed was the 1/2 wheat 1/2 white mix.... I use olive oil.... and put the slightly damp towel IN the bag with the bread... PERFECT!
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: Oct. 8, 2010
very good! I used 1/2 butter, 1/2 butter flavor crisco..... also swapped the vanilla for almond extract. Baked 10 min. 1 thing though... SALT SALT SALT!!!! Cakes and cookies NEED salt to properly bring out the sweet. I added 1/2 tsp.
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Creamy Sage Butter Sauce

Reviewed: Aug. 25, 2010
It has a great flavor but adding the flour makes it like gravy over pasta. not that i dont love my gravy....... but its no sauce.
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7 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jun. 1, 2010
I LOVE THIS SALAD!! And I don't even really like beans!! :)
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Very Chocolate Ice Cream

Reviewed: May 29, 2009
INCREDIBLE!!! I used 1/2 and 1/2 rather than milk.... plain 'ol Hershey's cocoa powder and Baker's chocolate. Very good, very rich! Just what I was looking for. Not a single bit grainy. Froze just fine. I will try with more expensive chocolates just to play, but, WOW! Don't be fooled by negative reviews.
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2 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Nov. 30, 2008
YUMMY! I used about 3 cups whole wheat flour and about 5-6 cups white flour... just because I don't care for plain white. I also melted the butter into the milk on the stove, also adding the sugar and salt..... and proofed my yeast that way.... only because that's how my Dad taught me. That may help with the "yeasty" taste too because I didn't find that at all. I bake bagels for a living so inches don't do me well for size... I weighed each piece to about 2 to 2 1/4 oz and got a 10x14 and an 8x8 pan full... totaling 33 very good sized rolls. Next time I will go a bit smaller, about 1 1/2 oz and use the 10x14 and a 9x13.
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13 users found this review helpful

Deep Fried Cheese Curds

Reviewed: Jul. 20, 2008
These worked out just fine, no freezing of the cheese needed. I did thin the batter just a bit with about 2-4 TB beer (I dont measure) and added maybe another 1/4 tsp of baking powder to lighten it up... solving the "pancake around cheese" problem. Also if you are burning it your oil is too hot. Get a thermometer and watch it. 350 - 365 is just fine. I eat these (regrettably!) every year at the MN state fair and this is the closest I've been to the real deal.
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Lemon Supreme Pie

Reviewed: May 28, 2008
This pie is waesome as is! Wouldn't change a thing. I doubled it for alot of company and put it in a 9x13. I did follow other reviewers and just prick the crust as usual, skipped the foil. I had extra lemon and cheese filling, but it probably would have fit if my crust hadn't shrunk so much (I made my own). Great pie!
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Angel's Pasta

Reviewed: Jun. 19, 2007
We changed this just a little, my husband isn't a fresh tomato fan, I used roasted red pepper, YUM!!!! When it was done we sprinkled parmesan on the mozzarella, the kids like "sprinkle cheese" This is a good fast one on my son's baseball nights.
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Banana Chocolate Chip Muffins

Reviewed: May 10, 2006
These were ok but I should have read the reviews first! They rose ok for me but wow did they need salt!!
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