Jennifer Recipe Reviews (Pg. 2) - Allrecipes.com (11749249)

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Guyanese Lime Cookies

Reviewed: Nov. 6, 2012
Very good cookies! I added 1 egg to the batter for extra softness, and took them out of the oven at 10 minutes, then let them cool on the pan. Perfect soft cookies with a slight golden brown bottom. Used 1 tbsp of dough per cookie. Made half the amount of the sugar mixture, but would make all of it next time: it was just the right amount, but it's easier to roll them with more. These spread out a little but only to about twice the size of the dough ball.
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PHILLY Spicy Thai Soup

Reviewed: Nov. 5, 2012
Didn't have the dressing so I used 1/8 c Annie's Lite Gingerly dressing and 1/8 c ponzu sauce. Also used frozen cubed butternut squash -- well worth the time savings of cutting one up. Didn't have a blender so I just mashed everything up with a potato masher, which worked fine. Good flavor, it just needs a little salt.
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Curry Pumpkin Soup

Reviewed: Nov. 4, 2012
Loved this! Super easy to make -- it's just mixing ingredients together. I left out the salt and pepper in the main recipe to allow for individual adjustments of them. Used low sodium soy sauce. Didn't use pumpkin seeds, but I don't think it really needs them and it sounds like unnecessary work.
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Glazed Orange Spice Cookies

Reviewed: Nov. 4, 2012
These spread out quite a bit. I rolled tablespoon-sized balls of dough in my hands then flattened them on the baking sheets. They formed together, but were easy to break apart cleanly. Added ~ 1/8 tsp orange extract to dough and only about 1 tbsp orange zest, and the orange flavor was very mild. Made only half the glaze which was the perfect amount. Might make again.
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Bread Pudding with Whiskey Sauce

Reviewed: Aug. 16, 2012
Extremely rich. I used rum instead of whiskey. It made a huge dish that I ate for a week.
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Golden Carrot Buns

Reviewed: Aug. 16, 2012
These are a lot of work, but very tasty. The recipe as written makes a lot of them; will halve it next time. They do freeze well, though.
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Easy Indian Butter Chicken

Reviewed: Jun. 21, 2012
I made this as written, and thought the flavor came out a little bland. Next time I will add more of the spices.
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Balsamic Chicken

Reviewed: Jun. 21, 2012
Very tasty! I want to try this one out with different flavored balsalmic vinegars; I have a pomegranite one that I bought just for this purpose.
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Corned Beef and Cabbage

Reviewed: Jun. 18, 2012
Very tasty! I thought 3 cups of water was a bit much. I may use a lesser amount of beer if I make this again. The veggies came out great. I didn't cut the brisket in half and it came out fine.
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Vegan Carrot Curry Soup

Reviewed: May 25, 2012
I made this to get rid of some leftovers, so it wasn't completely like the recipe. I added some green onions and half of a yellow onion, and used 2 tsp of fresh finely chopped ginger instead of ground. I also had some cubed cooked chicken breast that I added at the end after it had all been pureed, but I think I would leave that out next time. Overall it's a good, versitile recipe for using up carrots.
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Vanilla Ice Cream X

Reviewed: Apr. 29, 2012
Very easy to make, and it tastes like very creamy real ice cream. I added ground ginger in small amounts until I could just barely taste it; it went well with the vanilla flavor of the base mixture. I'll make this again, and try some different mix ins.
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Chef John's Boston Cream Pie

Reviewed: Apr. 16, 2012
I made this according to the directions/recipe on a related link with a video, and it ended up tasting great. The only reason I give it 4 stars is because the filling and the ganache did not firm up as much as they should have. I may not have had the filling at a rapid enough boil, so even after chilling it for several hours it was pretty runny. I firmed it up a bit by adding some plain gelatin (dissolved in a small amount of hot water). I also used 7 tbsp of sugar in the filling, since a note on the original recipe said it could be between 6 and 8 tbsp. The original recipe I used called for "cream" in the ganache. Not knowing what that meant specifically, I used a mixture of half & half and heavy whipping cream. The recipe listed here notes it should be heavy whipping cream, so maybe using only that would make it a little firmer. Ultimately I had to freeze the cake to get it to stay together, especially since I had to transport it by car, and even though it tasted great it looked a little sloppy. I will make this again someday and try these adjustments, hopefully with better results.
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Bread Pudding with Whiskey Sauce III

Reviewed: Apr. 8, 2012
I followed the recipe aside from substituting rum for the whiskey. It came out cripsy on top and soggy on the bottome, which evened out when you ate it but might be off-putting for some. The sauce recipe makes a lot -- too much for the bread, I think. It's good, but very sweet.
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Pull-Apart Hot Cross Buns

Reviewed: Apr. 8, 2012
I wasn't a big fan of the frosting, although it's easy enough to make. I soaked all of the fruit in spiced rum overnight, but the flavor didn't really come out in the finished product. It did have a Hawaiian sweet bread taste, but overall not a 5-star performance. They seemed a little dry, though I baked them for only 20 minutes and they were perfectly golden brown.
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Glazed Ham with Peach-Ginger Sauce

Reviewed: Apr. 8, 2012
I used a serrano pepper because I couldn't find a cherry pepper. The heat of the pepper definitely adds to the flavor. I also couldn't find peach preserves, so I used apricot pineapple preserves. Very good!
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Honey Dijon Brussels Sprouts

Reviewed: Apr. 8, 2012
I think it would be better baking these with olive oil instead of boiling them, which would also help cut down on the cabbage smell in the house. I will probably also add a little more of the dijon mustard (hot version) next time. Otherwise this was tasty.
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Carrot Chile and Cilantro Soup

Reviewed: Feb. 26, 2012
Love this soup -- it's easy to make, low fat, and delicious. Sour cream is good as a garnish on the finished product, and also takes out some of the heat if you make it too spicy.
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Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jan. 22, 2012
Didn't have fresh potatoes so used 1 large and 1 small can of Princella yams. Used 1 tub (16 oz) of ricotta, doubled all of the other ingredients (except about 1/2 the parmesan), and used a regular onion instead of shallots. Baked it in a 2 &1/2 qt casserole dish for about 45 minutes. Tasty!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 18, 2011
Great flavor: slightly sweet but hearty. I used extra carrots (about 5) and didn't puree it. It still looked tasty. The red lentils don't seem to stay red, because I wasn't able to see them in the final preparation.
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Displaying results 21-39 (of 39) reviews
 
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