Jennie Recipe Reviews (Pg. 1) - Allrecipes.com (10630346)

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Jennie

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Baked Ziti I

Reviewed: May 30, 2008
This was easy and delicious. I was skeptical about the sour cream, but really glad I used that and not ricotta. Didn't need a ton, so I halved everything and followed the recipe except for 2 small things. I had a leftover cooked hot Italian sausage that I diced up and added to the meat sauce. That gave things a nice little kick. I also mixed just a couple of scoops of sauce in with the pasta before layering so they weren't dry. It all fit perfectly in an 8x8 Pyrex dish and still cooked for the 30 minutes covered with foil. Can't wait to make this again. Thanks!
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Mondi's Super Simple Chicken

Reviewed: May 28, 2008
Really tasty and simple. We just had this for dinner tonight and while it isn't super exciting, it is a perfect go-to dish when you don't feel like doing much work. Just season the chicken and pop it in the oven. I tucked the butter under the skin and put the seasonings on top, basted a couple of times with the melted butter, and checked the internal temp. after 45 minutes. It needed 10 more minutes and was great. Thanks for the recipe.
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Photo by Jennie

Oatmeal Chocolate Chip Cookies III

Reviewed: Feb. 5, 2008
These are so tasty! If you're looking for a big, thick cakelike cookie, these aren't going to work for you. I followed the recipe exactly and flattened a bit with a wet fork before baking as suggested. Do let them cool for a few minutes on the baking sheet before moving them to cool on a rack. They will most definitely crumble/mush if you try to move them too soon. I only cooked mine for 10 min. and it was perfect for them. They cook a tad more as they sit on the sheet waiting to be transferred. Thanks for this great egg-free recipe!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 4, 2008
I was pretty disappointed with this. It might have been a 5 for texture and a 1 for flavor, so I rated it a 3 overall. I made it as stated except for adding the whole package of cream cheese. When I reheated the leftovers, I stirred in a bit of Emeril's Essence and that helped immensely. Previously it didn't even have a flavor -- it just tasted like creaminess if that makes any sense. I eat this dip at many different restaurants and it didn't taste anything like what I've ordered. I'll continue to work with this recipe though because I love that it doesn't have any mayo. Lots of potential here, but definitely not anything to rave about as is.
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World's Best Vegan Pancakes

Reviewed: Feb. 2, 2008
Finally a pancake we can eat! We're not vegan, but need egg-free recipes and I can't tell you how many awful pancakes we've suffered through before these. I made them the first time using the self-rising flour recipe on this site and they were really awful still -- way too salty. I didn't want to write a review until I tried them again because it didn't seem fair. Made them again this morning w/self-rising flour and they were fantastic! I did have to use 1 1/2 c.(!) additional milk, but I guess I just like my batter much thinner. The custard powder is brilliant! (used Dr. Oetker's vanilla pudding as that's what was in the house) I think they're better than regular pancakes. Thank you!
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Clone of a Cinnabon

Reviewed: Dec. 2, 2007
Egg allergy here, but these were fantastic with 1/2 c. vanilla yogurt substituted for the eggs. You'd never know the eggs were left out! I also used melted butter in the dough instead of margarine because our food needs to be Feingold-safe as well as egg-free. After removing the dough from the bread machine, I had to let it rise more in a warm oven to get it to double. My ingredients may not have been close enough to room temp. when I began. I followed some others' suggestions and made these the night before. They didn't rise at all in the fridge, so I popped them in a barely warm over for about 30 min. then preheated with them still in there and baked at 350 for about 2o min. until done. They seemed a bit gooey so after I served the first two, I propped up the pan to let the goo run to the side. I'll probably adjust the cinn./sugar mixture next time I make them. Can't wait to have more!
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Plain Egg Less Cake

Reviewed: Oct. 9, 2007
I have never reviewed a product in my life, but this cake made me sit right down and write one! I've made a few cakes for my egg-allergic son and they have all been ridiculously heavy and virtually inedible. This cake is fantastic -- and so easy! I did take a pp's advice and changed the vanilla to 1 T. and added 2 T. of sugar. Delicious. And I don't have any icing on it yet! Thank you! Finally, a birthday cake I don't have to feel bad about serving to everyone!
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