Jennie Lee Recipe Reviews (Pg. 1) - (10665138)

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Jennie Lee



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Best Peanut Butter Cookies Ever

Reviewed: Nov. 23, 2008
Very tasty cookies, but I should mention a couple of things. First, if you use all-natural peanut butter (and you should), you might want to think about draining some of the oil off the top of the peanut butter because these little babies are GREASY. Not in a bad way really but after I ate one I kind of felt like I shouldn't wipe my hand on my clothes, LOL.. for fear of a grease stain. I like using chunky peanut butter because the little nuts really add something for the texture. REDUCE THE SUGAR by half a cup, maybe even 2/3 of a cup. With 1 1/2 cups sugar, these are still plenty sweet (I use 1 cup white and 1/2 cup light brown). I don't want to think about how many calories these things have, because they're worth it. I wouldn't recommend adding chocolate chips or anything else unless they are small and you do so sparingly. I threw in the MINI Resses baking cups the first time I made these, and they ended up falling apart in the oven. Also, don't try to make them much bigger than the recommended 1" ball--they hold together well at that size. Don't press them too much with a fork; I do it lightly and don't flatten them much. My cookies are not thin or crispy, they are chewy and decadent!
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Bianca's Green Chile Pork

Reviewed: Nov. 16, 2008
I would highly recommend subbing anaheim peppers for the bell peppers... I did, and it was fantastic!! Also used vermouth because I didn't have any sherry on hand. Very, very tasty!
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Photo by Jennie Lee

Gerry's Chicken Enchiladas

Reviewed: Apr. 14, 2008
Quite delicious and creamy! Do yourself a favor with these: -Drain the water from the pan after you cook the chicken and onions. Only use half a can of chicken broth. Drain your tomatoes as best you can. And leave the lid off the skillet for the entire cooking time. Don't be afraid to turn the heat up a little. This will make the thickening/reducing go a LOT faster and it still tastes great. -I use the diced tomatoes with green chiles that are labeled "Hot" and throw in a large anaheim pepper, chopped fine. That makes this recipe flavorful but not spicy. Use peppers hotter than anaheims to kick it up a notch. -Marinate your chicken in whatever you want - I use fresh lime juice, cumin, salt, and fresh garlic. -Add chopped cilantro to the chicken mixture if you like cilantro - yum, whole new level of flavor! -Let your corn tortillas soak for a good minute or more in the pan of hot cream. -If you have a helper you can pull this recipe off in 2 hours, start to finish. If you don't, it'll take more like 2.5 hours. The first time you make it is a learning experience.
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Thai Green Curry Chicken

Reviewed: Feb. 27, 2008
This recipe has a nice flavor, but I used Thai Kitchen brand green curry paste and it was not anywhere near "spicy" even though I added two-three times the amount of paste called for in the recipe. Next time I am going to try to find Mae Ploy brand which I hope will have real flavor. I think possibly with the right curry paste this recipe could be five stars.
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Red Velvet Cake

Reviewed: Dec. 15, 2007
Forgot to add a couple of things to my previous review. Oddly, I don't think the original poster mentions that this cake needs to be REFRIGERATED. The frosting will go bad otherwise. This cake is actually better the day after you make it--moister and more flavorful. So making a day ahead is a great option. Anyone who says this cake is dry has done something wrong. When properly cooked and not overbeaten, it is one of the moistest cakes out there. I use 8" pans instead of 9" and cook for 28 minutes. Results in a perfect cake. This cake can be prone to sticking, so either use parchment paper or (what I do), Pam with flour in non-stick pans.
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