stephanierj83 Profile - Allrecipes.com (10758610)

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stephanierj83


stephanierj83
 
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Member Since: Sep. 2006
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Recipe Reviews 8 reviews
New York Cheesecake III
I was a little upset with how my first attempt turned out. I decided to follow the instructions to a "T", however, the cooking time just isnt right. I kept it in my over for an extra 40 min, then turned off. The center seemed jiggly as the instructions stated they would be, so i went against my gut and took it out to cool. Guess I shouldve trusted my instinct, because it was very runny in the center of the cake. This cake couldve cooked for a good 2 hrs or more, or with an increased temp. Mine was far from browning, so im sure it couldve gone in at a higher temp and been ok. Not sure if ill attempt again.

0 users found this review helpful
Reviewed On: Feb. 14, 2010
Molasses Cookies
The perfect recipe for SOFT molasses cookies WITH these following revisions: Use butter and dont melt it like stated, just make it room temp for mixing w/ the sugar. Use brown sugar in place of the white in the mix. Last, dont cook for full time stated. Mine were perfect at 7 min - not any longer! Just until the cracks form around the edges and the center still looks a little "gooey". They will firm up when cooled. Store in air-tight container with a piece of bread and they will stay soft for a good week or more (IF they last that long). I also added some white chocolate chips for a twist on the usual. Made this recipe twice - 1st following the recipe to a "T", 2nd with my changes. 1st time they came out hard and 2nd they came out VERY soft. Glad I gave it a second shot. A keeper now!

23 users found this review helpful
Reviewed On: Nov. 23, 2009
Italian Style Meatloaf II
I used this recipe as a starting point for my meatloaf. I love the meatloaf they serve at BJ's Brewery so I altered this to resemble it. I use half angus hamburger meat, and half plain ground pork. I saute the onion and garlic, but add finely chopped red and green bell pepper, celery and carrot to it as well. I also substitute the breadcrumbs with panko breading (italian seasoned if you can find it). I also throw in a heaping handful of finely grated parmesian cheese to the mix. I add a little garlic powder, salt, pepper, and oregeno to the mix too. All of these make an amazing flavored meatloaf.

10 users found this review helpful
Reviewed On: Aug. 27, 2009
 
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