Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (10850342)

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Jenn

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2006
Loved this recipe. I subed sage sausage for the turkey and didn't add the turkey liver. I also added alittle bit more chicken broth because it seemed a bit dry. It came out perfect and everybody loved it.
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Good Old Fashioned Pancakes

Reviewed: Mar. 16, 2008
I followed the recipe exactly expect I took another reviewers advice and added another 1tbs of sugar. It was by far the best pancakes ever. We eat pancakes every weekend always from the box and these were so much better, lighter, fluffier and they stayed hot in the middle longer than the box kind. No more box mix for my family. Thanks for the great recipe.
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0 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Dec. 8, 2008
I read through tons of reviews to find the right combination. I finally just decided to wing it. I simmered the meat in a crockpot with about 3 cans of beef broth for 6-7 hours, then I pulled the meat apart and stored it w/the broth overnight. The next day all I had to do was put the rest together and let it simmer for about an hour. I was so so good but it was even better a few days later. Also I didn't use the water, bouillon, frozen veggies. I just added extra celery, carrots, peas, lima bean & mushrooms. I didn't have any stewed tomatoes so I use crushed instead and there really was no difference.
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2 users found this review helpful

Italian Sausage Soup

Reviewed: Nov. 20, 2009
There is a reason so many people have reviewed this recipe.....because it is amazing. I could not believe how good it turned out and everyone just loved. It will definately be a staple in my home. Followed some other reviewers sugesstions; add onion, doubled garlic, used a little extra beef broth (low sodium), cut out the salt and added mushrooms. Served it over orzo.
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2 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Jan. 5, 2010
This is absolutely amazing, but it must be kept refrigerated until use otherwise the butter/sugar mixture starts to get gooy and melts. I think it taste better cold. Like others the cooking time is way way off, it will only need about 8-10 minutes, especially in the newer model ovens b/c they cook much hotter. Definately check on it every few minutes. At first I didn't know what to look for and burnt the first batch. Look for it to be a light golden color and very bubbly. The saltyness of the saltines is wonderful with the chocolate.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 27, 2010
This muffin recipe was wonderful, I did take some of the other reviewers suggestions and a couple of times I don't even bother with the topping.
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Spanikopita

Reviewed: Nov. 21, 2010
OK, I knew that phyllo can be a little tricky but once I got the hang of it, it was easy. Thought it was alittle too garlicy, even with just the one clove. I would definatley try it w/o the other cheeses and just stick to the tradition greek way of just feta. Overall this was a success! Can't wait to make them for the holidays!
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7 users found this review helpful

Royal Icing II

Reviewed: Dec. 10, 2010
I know so many bakers seem to really like this icing and I do like the taste and how it is hard on the outside but soft in the middle but I had a hard time using them to ice cookies. I had to heat it up in the microwave in order to get it loose enought to get a smooth finish. Unfortunately it would cool very very quickly so I kept having to reheat it in small batches. Plus the recipe only makes a small amount so I would definatley reccommend doubling it. I don't think I will use this again.
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9 users found this review helpful

Caramel Shortbread Squares

Reviewed: Dec. 25, 2010
These were super easy and a huge hit at christmas eve. I made then a week before and froze them until that morning, kept them in the frige until ready to serve, everyone raved over them. Will definatley make them again! One word of advice, I did burn the first carmel layer b/c I didn't watch it closely enough, definately watch it carefully and keep stirring during this stage.
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6 users found this review helpful

Tiropetes

Reviewed: Dec. 25, 2010
I wasn't sure how these were going to come out at first but they were great. I used the phyllo cups instead and made the filling ahead of time and kept it in the frig until ready to cook. If you use the cups do not over fill or they will spill over. Will definately make them again.
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5 users found this review helpful

Boneless Buffalo Wings

Reviewed: Oct. 10, 2011
I love love love this recipe. I took other's suggestions like double the spices and the trick for keeping it crisp by using the wire rack instead of a paper towel worked great. Also using Franks Wing Sauce also helped, it was much better that just the pepper sauce.
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2 users found this review helpful

Spinach Quiche

Reviewed: Oct. 13, 2011
This is a good quiche recipe but I was hoping for better based on the reviews. I followed a few suggestions like only using 3 eggs and 3/4c milk, fresh waited mushrooms, 4tbs butter and par baking crust. All really were great suggestions. However I used regular feta and only about 3oz. I definitely used all 8 oz of cheddar and I'm a cheese lover so next time I will add more. All a in all it came out looking wonderful and tasted really good.
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1 user found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Dec. 24, 2013
I only had Italian seasoned panko and they still came out wonderful.
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Slow Cooker Beef Stew IV

Reviewed: Jan. 28, 2014
This is a very good stew recipe, great for a cold winter night. Followed the recipe exactly except I added peas at the end and it came out wonderfully.
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