Jennicricket Profile - Allrecipes.com (11678820)

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Jennicricket


Jennicricket
 
Home Town:
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Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 3 reviews
Beth's Spicy Oatmeal Raisin Cookies
This is a nice oatmeal recipe but like everyone else there is a distinct taste that you are going for that you remember from growing up. I tweaked this recipe and found the perfect combo of spicy, sweet and crunch. I used a whole cup of butter and skipped the shortening. I increased my sugar to a cup. Added in 1/2 teaspoon of ginger and 1/2 teaspoon of nutmeg. I replaced 1/2 the regular flour w/whole wheat flour and added a 1/2 cup of finely chopped toasted walnuts. I omitted the cloves because I've never had it in my oatmeal cookies before and it just didn't sound appealing. The end result is so perfect that my guy literally closed his eye while he was eating and said they were incredible. I like a lil bit of a crunch around the edge so I cooked it a minute longer. The wheat flour adds a darker color to the cookie so you have to carefully watch and not depend on the color to tell if it is done. Please let me know if you enjoy.

3 users found this review helpful
Reviewed On: Nov. 4, 2010
Absolute Mexican Cornbread
Second attempt w/cornbread and the boyfriend said I nailed it perfect! First attempt was w/a different recipe (wasn't bad just not the right texture) However, I did make the following changes and it came out the perfect crunch texture on the outside with a moist/light inside. I decreased the butter and sugar to 1/2 cup each, did not add the chile peppers and used colby jack cheese and pepper jack. I also increased the flour and cornmeal by a 1/2 cup. Definitely be sure to mix the wet ingredients from the dry before folding together. I then cooked in a skillet in the oven. PERFECTION!

3 users found this review helpful
Reviewed On: Jun. 25, 2010
Garlic Anchovy Linguine
Very good but I did mine a little different. I only used 3 oz of the anchovy fillets. A little does go a long way. Use more if you like but I think 6 oz is very overwhelming for this recipe. I added 2 cups (instead of 3/4) of the broccoli florets and only 1 tablespoon (instead of 1 1/2) of the red pepper flakes. I also added 1 cup (instead of 1/2) of diced tomatos and 1 cup of heavy cream. The heavy cream softened the taste of the anchovies and gave the sauce more depth. And it was excellent to soak up with garlic bread.

0 users found this review helpful
Reviewed On: Jun. 24, 2010
 
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