Jenny Recipe Reviews (Pg. 1) - Allrecipes.com (10785425)

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Peppermint Patties

Reviewed: Oct. 31, 2012
I have made these twice and they are always a hit. This time, I forgot that the recipe included condensed milk, so I found a substitute: http://www.cooks.com/rec/view/0,183,151170-244199,00.html (make the full substitute amount, but start with the 3/4 cup as the peppermint patties call for and add additional as needed for consistency). Note also that the substitute is a darker color than condensed milk, so the filling won't be bright white. I like the taste better with condensed milk, but this is still good. For the chocolate, the first time I used store-bought prefab dipping/candy chocolate, which was fine. This time, I used a full bag of Ghirardelli’s bittersweet chocolate chips which tastes really good and doesn't have all the extra stuff in it. If time allowed, I might consider double dipping the chocolate to get a thicker shell. Finally, I immersed the creams in the chocolate and then set them on a wire rack over the chocolate bowl to let the excess drip off for a few seconds (10-15 seconds) before moving them to a sheet of parchment paper to set up.
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Baked Kale Chips

Reviewed: Jan. 8, 2009
Surprisingly good. I tried it both by mixing the kale in olive oil and also spraying with canola spray. I think I liked the flavor when I mixed the oil in the bowl, and the coverage was better, thereby preventing burning. Be careful not to put on too much salt. I gave this a 4 because it was a little tedious to prepare the kale leaves, but they were indeed tasty and the kids ate them without turning up their noses (a sure sign of success!).
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Norwegian Christmas Bread

Reviewed: Dec. 29, 2008
This is almost the same as the Christmas Bread my husband's mother makes. I usually make it in our bread maker for convenience, with the following adjustments: Add liquids first, flour, then yeast on top. After first knead, add fruits. Bread makers tend to further chop up the fruits, so if you want big chunks you may want to knead them in by hand. Also, due to the warm milk and eggs, make immediately (vs delayed timer, which may cause spoilage). The last time I made it I mistakenly added too much sugar (2x), but it actually made the bread rise better. Finally, if you don't like the candied fruits, try making it with other dried fruits (raisins, applies, apricots, cherries, etc.).
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Easy Apple Strudel

Reviewed: Oct. 15, 2007
This was definitely easy, once the apples were peeled and sliced. However, it seems that most of the sweet juice ran out of the pockets, leaving the remaining strudel to be kind of dry and pasty. Maybe I didn't seal up the pastry well enough? It was definitely better warm and fresh vs leftover. I don't know if I'll try this one again.
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German Potato Pancakes

Reviewed: Oct. 15, 2007
I think this one has great promise, but I'd like to try it again. I made a double batch. I did not squeeze or drain the potatoes (which is sometimes indicated in other potato pancake recipes), and I noticed there was a fair bit of liquid at the bottom of my bowl. I also replaced a couple of the potatoes with some sweet potatoes that I had on hand. They might have been a little old or maybe my onions were bitter, because on the whole I found the pancakes to be just a little bitter. BUT, because I made adjustments I'm not willing to say that this wasn't a good recipe. I really liked the oniony flavor and it was pretty easy to make, once I got the hang of how to fry them up without them crumbling to pieces (hint: let the fry long enough to get firm).
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Red Cabbage

Reviewed: Oct. 14, 2007
Very good, but not as good as the red cabbage from our favorite german restaurant. I doubled the recipe, but I used way too much cabbage I think. Even so, I think the vinegar was too much and overwhelmed all the other flavors. I will try this again as a single batch and see if I can get a better balance. Pretty good, though.
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Jagerschnitzel

Reviewed: Oct. 14, 2007
I made this with veal and used lite sour cream instead. The recipe doubles very well, but the egg and breadcrumbs do not need to be doubled. For a double batch, I used only one egg but I added about a tablespoon of whole milk to the egg to thin it a bit. I also used a blend of forest mushrooms (purchased as dried and rehydrated with water). I will try this again and will try to make it a little creamier by using non-lite sour cream. I might also add a little more salt to the sauce. One other note--even with the doubled batch, the preparation time was pretty close to the single batch--a little extra time to prepare the cutlets.
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Cucumber Slices With Dill

Reviewed: Oct. 14, 2007
The mixture of sugar and vinegar was perfect. I made this for a dinner party and EVERYONE raved about it. Even the kids liked it. I made a double batch, but otherwise I didn't make any adjustments. I used a food processor to slice the cucumbers and onions for convenience, but it made the slices very thin. I made it in the morning and let it sit in the fridge all day (about 8-10 hours) and it was great. I will definitely make this one again.
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Sweet Potato Gnocchi

Reviewed: May 1, 2007
I boiled the potatoes instead of baking them (wasn't paying attention), but I don't think it mattered. It was quick though. Also, I used a spaetzle maker and made the dough the consistency of spaetzle. I think this worked, except that I put too much into the water at a time and possibly overcooked it, making the noodles a bit mushy. As far as taste goes, I had to add more salt (and I'm not a salt-aholic) and some pepper. We ate the noodles in alfredo sauce with chicken and peas as a mash-up and it was good (and colorful). This recipe has real promise. I'm going to try it again and be more careful with the boiling to see if the texture improves.
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Chicken a la King III

Reviewed: Feb. 27, 2007
Maybe I did something wrong, but it just wasn't very flavorful.
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Chocolate Chocolate Chip Cookies II

Reviewed: Feb. 27, 2007
This is my new favorite cookie! It's really basic, but perfect. However, I have to say that I was less than exacting with the ingredient measurements, so I hope I can reproduce it. I live at high altitude so I usually fudge ingredients like flour (I added a bit more). Another review commented about adding salt, which I also did. Also, I have frozen, thawed and baked the batter with perfect results. Yum!
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Nov. 15, 2006
I thought this was pretty tasty and a nice change from the way I usually bake salmon. However, it took longer to prepare than I had expected, but that might have been my relative inexperience as a cook. I might make it again with a little more time to prepare.
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Sep. 3, 2006
Very good. I agree with all the others: there is two times as much frosting as cake mix, and the yield is about twice what is described. I was able to use the extra frosting on a chocolate cake so it worked out.
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Chris' Bay Area Burger

Reviewed: Sep. 3, 2006
This was a quick and easy recipe. I thought it had a bit too much salt, though. Next time I'm going to try it with 1/2 to 1 tsp only. I really liked the spiciness of the garlic and pepper.
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