Jenn Profile - Allrecipes.com (11324827)

cook's profile

Jenn


Jenn
 
Home Town: New Hampshire, USA
Living In:
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
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Recipe Reviews 6 reviews
Cheeseburger Soup I
Good solid soup recipe. Made as directed with two alterations. Omitted celery and used goose stock in place of chicken since that's what I had on hand. Overall, a decent recipe if a bit too traditionally Yankee bland for my family's taste buds. Will definitely be playing with the recipe in the future. For anyone having trouble with the soup being too thin: let it cool slightly before serving. Cheese thickens as it cools, so simply turn the heat down for a few minutes to cool and serve when warm- not piping hot. If still too thin at that point, you can try adding a slurry of flour/cornstarch and water -or- simply reduce it down if you have the time. Next time, add less liquid or more potatoes. Again, an average soup recipe that works as a decent meal.

0 users found this review helpful
Reviewed On: Oct. 9, 2011
Homemade Apple Cider
Great recipe and very simple to do. After simmering I double strained the cider with a mesh strainer and than again with cheesecloth. After that I simmered again for an hour or so. I doubled the amount of apples (had a lot to use) and should have at least a gallon of cider. For everyone who is reporting less than a quart yield, I suggest reducing boiling time to 10-15mins and allow to simmer for the remainder. Also, make sure you're adding enough water. I pressed down on the apples while adding water to make sure I had good coverage.

0 users found this review helpful
Reviewed On: Nov. 2, 2010
French Herb Bread
Excellent recipe and my new favorite for making french bread. I have trouble mixing and kneading heavy dough, so I let my bread machine do the work with the dough cycle. Only other change I made was to use Lemon Juice rather than vinegar to clot the milk since I find the vinegar flavor will sometimes come out in the bread. Great recipe, thanks for sharing it with us.

1 user found this review helpful
Reviewed On: Sep. 20, 2010
 
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