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

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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

Mushroom Pork Chops

Reviewed: Jul. 8, 2007
I love that it was so quick and easy! Served with the "Pan-Fried Asparagus" recipe. Perfect Friday night dinner for the boyfriend and I. One change was using fresh garlic over garlic salt. So much better this way.
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1 user found this review helpful

Spiced Pecans

Reviewed: Nov. 9, 2008
30 minutes is waaay too much time in the oven. I probably took the tray out around 15-18 minutes. Stir the nuts often, not just once or twice! I substituted vanilla extract for the water.
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3 users found this review helpful
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Pecan Pie Bars I

Reviewed: Dec. 24, 2009
Given I was not familiar at all with this recipe, I followed it to a T (well, except for using butter). AMAZING! Was afraid of it being overly sweet but it wasn't. I did make quite a mess with overflow which I think can be avoided if I hung the parchment paper/foil over the sides.
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1 user 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

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

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

Eggplant Parmesan II

Reviewed: Nov. 20, 2007
I halved the recipe and it came out just as good. I did let the eggplants sweat beforehand as several others suggested.
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3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 24, 2007
I'm not a fan of cheesecake (I made this for my sister) but this recipe won me over! I followed others advice with putting 1.5 cups of filling instead of 1 cup for the first layer and it was beautiful when cut. Also, I probably used about half of a 16oz can of pumpkin puree. Then, baking in a water bath was a good idea for this type of recipe.
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0 users found this review helpful

Peppermint Patty Brownies

Reviewed: Nov. 27, 2007
I've been making this recipe since I found it on the back of the York Peppermint Patties bag. It's sooo good! No changes needed.
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3 users found this review helpful

Kettle Corn

Reviewed: Jan. 22, 2009
I love this recipe! Works perfectly with my 3-qt Hello Kitty Popcorn Maker which stirs the oil and sugar consistently for me and has the exact room to make 1/2 cup kernels of popcorn. Topped off with a bit of salt. YUM!
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Bread Pudding II

Reviewed: Dec. 26, 2007
i had loaves after loaves of french bread. this was the perfect recipe for them. no changes! it was delicious! everyone loved it.
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2 users found this review helpful

My Best Clam Chowder

Reviewed: Jan. 12, 2009
The red wine vinegar gave the dish it's unique in a good way taste. Followed other reviewers tips with frying a few strips of bacon and sauteing the onions in the bacon fat before proceeding with all the directions as stated. I also didn't add any water to the boil but used all clam juice instead.
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0 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 30, 2007
the best cookies ive made in awhile. thanks to everyones tips they came out perfect! freeze the peanut butter cups before pressing them into the cookie and pop the tray back into the fridge to keep them from melting into a puddle. my cookies needed at least 10 minutes in the oven.
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Easy Tuna Casserole

Reviewed: Apr. 17, 2008
so good! i only had cream of mushroom on hand; so, i used that instead. (i wonder if that kept it from being bland as others noted.) also, i added some frozen carrots and peas for color. :p loved that it was so quick and easy. no other changes necessary.
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2 users found this review helpful

Maria's Pepper Steak

Reviewed: Jun. 2, 2008
The taste was great; however, the technique needed some tweaking. I followed the instructions for the veggies. But, with the meat, I let it sit in 3/4 of the marinade before I grabbed it out and "stir-fried" it. After, I tossed the veggies back in along with 1/4 reserved marinade and enjoyed it over rice. Yum!
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1 user found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Jan. 5, 2009
It doesn't get any easier then this recipe. I had a golden and flavorful (I used the Simple Chicken Brine recipe) turkey for Christmas dinner. Followed all the directions as stated except for removing the foil at 2.5 hours. I don't think I did that until the last 30 minutes. The turkey seemed to just brown under the cover from the basting every 30 mins alone.
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jul. 1, 2008
do not omit the hot water step as i learned it makes the cookies more cake-like without. the extra liquid helps the cookie bake crisp and flat which wouldn't happen otherwise with the high level of flour that the recipe calls for. delicious!!!
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1 user found this review helpful

Simple Chicken Brine

Reviewed: Jan. 5, 2009
I doubled the recipe and used it on a 12lb turkey for Christmas dinner. My meat thermometer was off and I ended up cooking the bird for 6+ hours at 325 thinking it wasn't done yet. This brine saved the day. The turkey remained so moist! Disaster averted!
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2 users found this review helpful

Cream Corn Like No Other

Reviewed: Jan. 20, 2013
Can't believe it took me this long to make cream corn! Was so easy and delicious; I did used canned corn instead of frozen and omitted the parmesan cheese.
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2 users found this review helpful

Displaying results 1-20 (of 103) reviews
 
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