Jana Langseth Profile - Allrecipes.com (1245188)

cook's profile

Jana Langseth

Jana Langseth
Home Town: Mesa, Arizona, USA
Living In: Arizona, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Kids
Hobbies: Gardening, Hiking/Camping
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Recipe Reviews 7 reviews
Baked Brunch Omelet
This was really good except TOO CHEESY. I took other reviewers comments - prepped the night before and let it sit, cut down on the bread just slightly, using week old white loaf bread, doubling the ham. But as I was adding the cheese, I was thinking this is just way too much! Recipe calls for 1 1/2 lbs - that's 24 oz! Since I only had 16 oz, that's what I used, and it was still too cheesy for my family. But it baked up well, the flavor was good. It needed an extra 10 minutes to finish the eggs, out of the water pan (so 60 mins in water pan, 10 mins without). I also skipped the hot sauce but put sriracha on the table for diners to add.

2 users found this review helpful
Reviewed On: Dec. 25, 2007
Dump Cake III
I had to reduce the cooking time by 10 minutes because it was getting too brown at edges, served it warm from the oven with vanilla ice cream (no need to frost). It isn't the type of dump cake I expected but still good - almost a banana-bread consistency and color. Would be good with coffee at brunch.

2 users found this review helpful
Reviewed On: Jan. 30, 2004
Peanut Butter Vegetable Chicken Soup
YES this is good. Maybe throw in a can of drained garbanzo beans for extra protein. I used canned Swanson broth, frozen parsley, red bell peppers, garlic from a jar, and canned chicken, even Jif (obviously what I had on hand) and it still turned out great. Jif might have made it more sweet than other brands. Serve with salad or sandwiches for a light meal.

1 user found this review helpful
Reviewed On: Jan. 30, 2004

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