bakedbyjen Recipe Reviews (Pg. 1) - Allrecipes.com (10893119)

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Best Brownies

Reviewed: Feb. 13, 2007
These were the BEST BROWNIES even without the frosting. Just don't OVERBAKE/OVERMIX. When doubling, leave out one egg, keep the amount of salt at 1/4 tsp, and bake for 30-35 mins. You'll get a cakey on the outside, fudgey in the middle brownie. Delish!
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956 users found this review helpful

Honey Walnut Shrimp

Reviewed: Nov. 27, 2006
yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-3 tbsp of brown sugar.
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287 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Nov. 6, 2007
Luckily, I listened to another reviewer's advice; 1lb of noodles is way too much! I used only half of the package for the amount of sauce made. Also, I made sure to remove the shrimp before making the sauce to avoid it being overcooked. It was delish!
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243 users found this review helpful

Spaghetti Sauce III

Reviewed: Mar. 21, 2007
This is a perfect recipe to use to get a general idea on how to make a spaghetti sauce. I used all the ingredients but measured according to my own taste which made it great! ADD sugar and salt. USE fresh garlic over garlic powder.
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62 users found this review helpful

Persimmon Cookies I

Reviewed: Nov. 23, 2008
I used 3 ripe persimmons and the persimmon taste was still too subtle for me. Next time, I will add more. (Update - It might have been the persimmons I bought as I've just cut open one to eat and it was gritty in taste. Also, all the cookies turned soft and black the next day but still tasted fine.) I knocked the 1/2 tsp of nutmeg to 1/4 tsp as I find it an overpowering spice. 15 minutes left my first batch almost burnt! I had better results at 12-14 minutes.
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44 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Mar. 5, 2007
i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good.
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40 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 3, 2006
there was a lot of smoke coming out of my oven at 500F which scared my dog like i never seen before but i stuck to it and it came out beautifully. i've used this marinade on rib-eye steaks too. works great!
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29 users found this review helpful

Spanish Flan

Reviewed: Jul. 10, 2008
delicious! things to keep in mind - heat the pie plate because as soon as i poured in the melted sugar it hardened. also, no where it mentions making a water bath and that's your best bet with these types of dishes.
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18 users found this review helpful

Teriyaki Kabobs

Reviewed: Oct. 17, 2007
I marinaded the beef for 8+ hours overnight. Perfect! Only thing I did differently was used regular salt and low sodium soy sauce. Adding pineapples to the kabobs was a good touch, too.
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12 users found this review helpful

Baklava

Reviewed: May 11, 2007
So SWEET but so GOOD! The tips from other reviewers helped a lot! Make the sauce first, use a damp towel, butter every two layers, and make a half more of the sauce. Time consuming but not difficult. Got a lot of raves for this one!
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11 users found this review helpful

Microwave Mochi

Reviewed: Oct. 22, 2010
Very manageable for my first attempt. I used green tea instead of water to make green tea mochi ice cream. Also, for my surface, I used potato starch and CONFECTIONERS' sugar and salt.
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9 users found this review helpful

Garlic Shrimp Pasta

Reviewed: Apr. 14, 2007
odd techniques - instead i sauteed the shrimp in butter and minced garlic. also, missing something - so i seasoned with some salt, pepper, red chili flakes. it's simple enough to make but not that great in taste.
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9 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 2, 2007
ive been looking for a specific chocolate chip cookie recipe and this is by far the closest one yet. yummy!
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6 users found this review helpful
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Lemon Chiffon Cake

Reviewed: May 7, 2010
A trick I learned which I used here is pulsing the lemon zest with the sugar in a mini chopper. The lemon becomes 10x more fragrant. Made my own lemon curd and frosting.
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5 users found this review helpful

Marshmallow Fondant

Reviewed: Jul. 8, 2009
Who knew it was this easy and tasty to make my own fondant! I used almond extract instead of vanilla extract since that one I had was clear and I was afraid of it not being as white as possible. Also, I used my kitchen aid mixer to knead the melted marshmallows with the first 5-6 cups of powdered sugar. Then, I finished it off by kneading it on my roll/cut mat by hand. (so much easier this way!) I buttered everything beforehand that came in contact with the melted marshmallow mixture (ie. bowls, spatula, hands, KA attachment, surface) which saved the day.
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5 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Sep. 18, 2007
I found a new favorite recipe for potatoes! For the longest time I was using the 'Roasted New Potatoes' recipe on this site. I did without the shallots (none on hand) and it was still great!
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5 users found this review helpful

Pecan Sour Cream Pound Cake

Reviewed: Dec. 25, 2011
I decreased the sugar to 2 cups and I increased the vanilla to 1 tablespoon. Baked at 325 for 60 to 75 minutes in a bundt pan. I didn't use the pecans. Yum!
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4 users found this review helpful

Pork Brine

Reviewed: Oct. 10, 2011
As featured on Good Eats - Alton Brown, use coarse salt, not table salt. But even still, the pork was SUPER salty and I only marinaded for one hour. Cutting back on the salt and adding more ice water next time. After marinading, I proceeded with the Caramel Apple Pork Chops recipe here on AllRecipes.
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4 users found this review helpful
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Doughnut Bread Pudding

Reviewed: Jul. 30, 2010
We used sugared donuts which might explain why we thought it wasn't sweet enough. I added a melted butter/powdered sugar glaze to the top which made it much tastier.
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4 users found this review helpful

Almond Pie Bars

Reviewed: Dec. 28, 2009
Nothing like the Pecan Pie Bar I recipe as I anticipated. Because I liked the crust on that recipe, I adjusted accordingly (3 cups flour, 1/2 cup granulated sugar, and 1 cup butter). The filling wasn't gooey like I wanted. Perfect amount of almond taste though. It was very sweet and rich despite cutting back 1/2 cup of sugar and 1/4 cup butter. I'd come back to this recipe but maybe add more corn syrup.
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4 users found this review helpful

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