Debbie James Recipe Reviews (Pg. 1) - Allrecipes.com (11415287)

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Red and Green Christmas Jalapeno Jelly

Reviewed: Aug. 20, 2014
It's so pretty! My first time canning anything and all my jars sealed! I love that "pop"! Admittedly, I haven't opened one of the jars yet, but a "finger-through-the-remnants-in-the-pan" test tasted great. I got 12 4-oz jars from this recipe. After reading the reviews and doing a lot of research online, I did the following: * Followed exact quantities per the recipe. Per one of the reviews, I had the peppers at room temperture. Not sure that helped with the disbursement of the peppers, but the peppers are suspended beautifully without having to do the flip tip mentioned in some reviews. Another tip I followed was to put the veins and seeds of a few of the jalepeno peppers (maybe 4) in a tea ball and put in the jelly while cooking. You get the heat but can easily remove the seeds and veins from the final product so your jelly looks beautiful. * After buying the wrong kind of pectin...TWICE...I finally found liquid pectin at my local grocery. Research online said not to substitute the power for the liquid. The jelly was setting up before I got all the jars filled. I'm in NC so didn't have to make any altitude adjustments. The liquid pectin kept the jelly crystal clear. I understand that powder pectin may have caused the jelly to be cloudy. * After filling all the jars, I processed them in a boiling water bath for 5 minutes. The jelly looks to have set in the cooled jars. The jelly is a beautiful clear amber color with red and green peppers suspended throughtout.
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Braised Corned Beef Brisket

Reviewed: Sep. 2, 2013
So delicious; the meat was incredibly tender and tasty! The smell wafted through the house and tempted us for hours. I will never boil corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it's enough, but it is. Thanks for the recipe.
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Jalapeno Popper Spread

Reviewed: Nov. 3, 2011
Very tasty at first...made this for guests and everyone enjoyed first few bites. After that it became kind of greasy tasting...maybe as it cooled down? I used Panko and parm as the topping. One guest said he would have like it better without the parm. Probably won't make again unless having a huge crowd to eat it all even though I cut the recipe down the first time. Again, very tasty at first, though.
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Tender Italian Baked Chicken

Reviewed: Nov. 3, 2011
Yum! Hubby and I both loved this. I used light mayo as that is what I had on hand. I also cooked on a wire cooler on top of baking pan as suggested by other reviewers and added 2 tsp Italian seasoning to mayo mixture since I had herbed stuffing mix rather than Italian bread crumbs. Came out perfectly crunchy...used fingers to coat chicken with mayo mixture to ensure parm stuck to chicken. Not at all greasy...husband said, "Keep this recipe!"
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