cjh Recipe Reviews (Pg. 1) - Allrecipes.com (11583078)

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Sausage Egg Muffins

Reviewed: Dec. 27, 2014
This is a good base recipe. Makes a bit more in my muffin tins - 6 eggs makes 8 muffins. Cooking time is right on - mine take 17 minutes. I add a whole can of chiles for 12 eggs. I have also tried cooked crumbled bacon rather than sausage. The mix-in possibilities are endless, and I love that they warm up perfectly in the microwave. We like to make a batch on Sunday and eat for breakfast for the week. If you want to add cheese to the recipe, add it on top for the last few minutes of cooking. Cheese in the raw egg mixture mostly disappears no matter how much you add.
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1 user found this review helpful

Snickerdoodles III

Reviewed: Dec. 25, 2014
This is my go to cookie recipe. The 4 stars rather than 5 are simply because I do alter it slightly. I use 1/2 tsp of baking powder rather than soda and cream of tartar (which I rarely have in the house). And because I live at altitude I add 2 tbsp of acidic liquid such as greek yogurt or mayonnaise. Some reviews have mentioned them not turning out like "usual" snickerdoodles. In my opinion this is a great thing. They are soft and chewy, rather than crispy, which I love. I get rave reviews from everyone who tries them. Don't let the negative reviews deter you - try this recipe! Especially if you live at altitude and have problems with dry, hard cookies.
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Easy Broccoli Quiche

Reviewed: Jan. 1, 2012
I have no idea how this recipe as written got this many stars. I followed some other reviewer advice and pressed the cheese into the bottom. I used less liquid because as written it wouldn't even all fit in the pie crust. I cooked it for 50 minutes and it is still so liquidy. I'm now cooking for 10 more minutes and hoping for the best but will not be using this recipe again.
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2 users found this review helpful

Triple the Ginger Cookies

Reviewed: Dec. 5, 2011
These are fantastic! I made them exactly as written except for my high altitude adjustments (1/4 tsp less baking soda, 3 tbsp of acidic liquid such as buttermilk or mayonnaise). Don't let the reviews that these are too gingery sway you. If anything, I was looking forward to the "spicy pieces of ginger" and didn't taste them as much as I would have liked. I might add more crystallized ginger next time or cut the pieces larger.
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5 users found this review helpful

Roasted Swiss Chard with Feta

Reviewed: Oct. 8, 2011
This was great! It was my first time making chard. I followed the recipe exactly. I loved the crunchy edges. My husband ate 2 helpings and was picking it off the baking sheet to eat as he was putting it away. We'll make this again. I'm thinking it would be really good with goat cheese also.
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2 users found this review helpful

Chocolate Cupcakes with Caramel Frosting

Reviewed: Dec. 24, 2010
I've made these twice now and get so many compliments on them! With a couple adjustments (less sugar, less baking soda, more mayo) they are my secret to a great, moist cupcake at high altitude.
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36 users found this review helpful

Dried Cherries, Pecans and Rosemary Brie en Croute

Reviewed: Apr. 23, 2010
This recipe is awesome! I have made it without modification for several gatherings and everyone loves it!
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6 users found this review helpful

Szechuan Spicy Eggplant

Reviewed: Apr. 23, 2010
I feel like I did something wrong here given all of the rave reviews. The recipe had a potentially great flavor, but was so salty I could barely eat it. I only added 3 tbs soy sauce instead of the full 4. I did use only eggplant (4 Japanese) and no meat, so that probably made the difference. I will likely try this recipe again, but would recommend that if you only use eggplant use maybe 1.5-2 tbs light soy sauce and low sodium chicken broth, or even add some water to the sauce.
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1 user found this review helpful

 
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