jecjr0726 Recipe Reviews (Pg. 1) - Allrecipes.com (11608077)

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Zuppa Toscana

Reviewed: Oct. 21, 2013
This is a fantastic recipe. Easy to make and so good. I am going to try spinach next time as the kale was not as tender as I would have like it to be.
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Pumpkin Spice Bread

Reviewed: Oct. 7, 2012
This recipe is perfect. I make it not only for me, but for friends at holiday time.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 18, 2012
This is a beautiful recipe just the way it is. I did not leave enough chicken to cover the ham and swiss and it burned a bit in the pan. I had the make the sauce again. I saw a tip here where the chicken was brushed with egg, browned and then baked to finish and the sauce made separately. I am going to try that next time.
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1 user found this review helpful

Soft Chocolate Cookies

Reviewed: Sep. 5, 2011
YUMMY !!! There is nothing else that needs to be said other than make these !
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2 users found this review helpful

Scottley's Basic Yellow Cake

Reviewed: Feb. 2, 2011
When I was making this cake, I thought this batter is awfully thick. I baked it, let it cool. This was very dense. So dense that I bought a cake for the birthday party at work. It tasted good, but I wont make it again.
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3 users found this review helpful

Pastry Cream

Reviewed: Jul. 31, 2010
Delicious and so easy to make. The only change I made was i used half and half instead of milk.
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Cream Puff Shells

Reviewed: Jul. 31, 2010
fan - bleeping - tastic ! The only change I made was I do not use shortening. I use butter. I also used a 1 inch cookie scoop because I like smaller puffs. These take about half the time to cook so what them closely the first time you make this size. I filled them with christinibeanies pastry cream which is the best I have ever had. DO NOT CUT OFF THE TOPS! Use a wilton #2 tip to puncture the side or tope of puff. Fill a pastry bag with cream and a # 8 tip and fill puff. You will feel when it is filled. Then dip in chocolate ganache.
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16 users found this review helpful

Chocolate Ganache

Reviewed: Jul. 31, 2010
I would rate this a 5 but I had so much left over, some it went to waste. The first batch I coated a double batch of cream puffs and had about twice what I needed. The second time I made a three layer boston cream cake and still had about half left over. Left overs can be warmed up and poured over ice cream (YUM!) Aside from the amount this makes it is easy to make and taste great. It seems runny at first, but firms up nicely.
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2 users found this review helpful

 
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