JSTWINKLE5 Recipe Reviews (Pg. 1) - Allrecipes.com (1263509)

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Best Toffee Ever - Super Easy

Reviewed: Dec. 14, 2014
My first time making Toffee and it came out perfect! I can hardly believe I did it. I discovered that my candy thermometer has little hint settings on it, my toffee was cooked exactly when it said "soft crack (which by the way was at the temp specified in the recipe). I did the ice water test a few times on the way, noticing how it was a bit harder but still soft along the way, I knew it was getting there, when it was ready I Knew it using the ice water test. I did stand over it for the 15 minutes or whatever time it took noticing it getting darker and stirring, keeping watch over the thermometer. I used a tad over medium heat to cook it on my electric stovetop. I am so pleased with the result I can't wait to give it away. (I gave some to my son and his girlfriend as they stopped over and they loved it).
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Chef John's Roast Turkey and Gravy

Reviewed: Dec. 5, 2014
Loved it! I will definatly use this again and again. As a matter of fact I've already done the same thing to a whole roaster chicken and it was great too.
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Juicy Roasted Chicken

Reviewed: Oct. 27, 2014
This is the fourth time I've made this recipe, guess I should rate it. Love it.
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Photo by JSTWINKLE5

Hard Times Creamed Tuna

Reviewed: Oct. 24, 2014
Our stories sound much alike except my dad passed away and times were tough with just mom also in the 70's. She would make this, but she always added a can of peas. I liked it as a kid and then I made it for my kids, now it's just hubby and me at home and I still make it now and again. It's quick and cheap. I looked your recipe up today to see if I others added something special to make it better. When I read your recipe I though no need, but I did add half a chopped onion.
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Homemade Coffee Creamer (Pumpkin Spice)

Reviewed: Oct. 1, 2014
Yum!
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Garlic Shrimp Linguine

Reviewed: Aug. 29, 2014
Four stars for giving me a good idea and the basic recipe but I also changed it to give it more flavor and more sauce to go with all that pasta. Added more butter (just shy of a full stick) and some olive oil ( abt 3 tablespoons). Used 1/4 cup of white wine. Also added 1 teaspoon basil and 1/4 teaspoon red pepper flakes. And lastly about a 1/2 cup of light cream. It turned out so wonderful the Olive Garden couldn't have done better. It did remind me of something I'd had there.
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Sweet Restaurant Slaw

Reviewed: May 24, 2014
Terrific! I did adjust a bit because of my family's taste. I greatly reduced the sugar (to 1 Tablespoon)did not add oil at all, and I added an additional tablespoon of vinegar. I loved it! I think using the Miracle Whip instead of regular Mayo did the trick as well as the poppy seeds.
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Easter Bread Ring

Reviewed: Apr. 19, 2014
I actually came to All Recipes today looking for this recipe. An old friend used to make this for us when my kids were small and I haven't had it in years. After trying this, it's exactly what I was looking for! I did use less salt ( I usually do no matter the recipe). I had golden raisins and dates and sliced almonds on hand so I used those instead running to the store for the candied fruit. It turned out wonderful. I did have anise seed and I used it, and I was pleased with the taste. I did cheat and used my Kitchen Aid mixer instead of doing the work by hand. I started with the batter paddle and then switched to the dough hook for the ten minute knead. Do be careful about not adding too much flour as I feel that this is just on the border of being too dry. If you add a touch too much flour I suspect it will make a difference. Even so I was very pleased with the consistency and the taste, oh and the look of it too. I'd have taken a picture but we started tasting it and had trouble stopping so there is isn't much left, it was supposed to be for Easter. Oh well.
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Wonderful Gluten Free White Bread

Reviewed: Apr. 15, 2014
I make bread for my little grandson who must eat Gluten Free. It's hard to tell it's gluten free, the taste is good. I've tried many other recipes and this is one of the best if not the best. I wrap each piece separately with plastic wrap and then but all the slices into a freezer bag so his mom can freeze them and take out at will. Now he enjoys PBJ's and grilled cheese like the rest of the kids.
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Baked Chicken Wings

Reviewed: Mar. 13, 2014
I just realized I hadn't rated these and I'm about to make them for about the 7th time since discovering the recipe. Hubby and sons love them and so do I. We like to dip them in some ranch dressing. So happy to find a good taste without all the oil of deep frying. I can now have these more on a regular basis instead of the once in a great while of the deep fried ones. Good for the diet and more healthy. I do let the chicken marinate a bit in the sauce.
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Photo by JSTWINKLE5

Crustless Spinach Quiche

Reviewed: Mar. 1, 2014
I used a tiny 12 hole Bundt cake pan ( a bit smaller than most regular cupcake pan holes. The recipe made 12 with the recipe as follows. I didn't have frozen spinach so I took about 2/3 of the fresh packaged spinach I had and cooked it in water with some chopped mushrooms. Drained the lot of it once it was cooked down, then followed the recipe as stated, I used Swiss cheese. I should mention that I did not have as much spinach into my batter as the recipe called for due to the fact that I was using fresh spinach cooked down, however I loved the way it came out and did not feel at all that there was not enough spinach once it was done. 350 degrees for only 25 minutes with the pan I had.
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Gluten-Free Yellow Cake

Reviewed: Jan. 13, 2014
Great taste for a Gluten Free Cake.
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Photo by JSTWINKLE5

White Chocolate Raspberry Cheesecake

Reviewed: Nov. 29, 2013
Add me to those that loved it. I melted some chocolate chips and then piped it around the edge, it looks pretty and adds a touch more chocolate other than the crust. Just prior to serving I put some of the remaining raspberry sauce on top. It looked scrumpsous and the taste lived up to the sight of it too. My thanksgiving company agreed with me. When next I wish to impress, I'll make it again. Making it for the third time. It keeps getting requested.
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Chicken Junk

Reviewed: Nov. 22, 2013
One of my families favorites, this is an easy version. You open a lot of cans. I sometimes make rice to go with it.
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Chicken With Mushrooms

Reviewed: Oct. 15, 2013
Very nice for a weeknight meal it was easy and fairly quick to do. My husband and I both enjoyed it.
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Big Soft Ginger Cookies

Reviewed: Sep. 17, 2013
Excellent. Hubby likes them soft and chewy and these delivered. I did both, squashed them down and not (just before baking). I prefer the Not.
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Cream of Mushroom Soup I

Reviewed: Jul. 30, 2013
I didn't want to use canned mushroom soup for a recipe as I was trying to cut the sodium, so I looked up how to make it. I tried this recipe and ended up eating most of it before hand, it was good. I did still use the remainder in the other recipe. It worked great. More trouble but I controled the salt content, I used a broth that was reduced sodium and then I didn't add additional salt as called for in this recipe. Tasted great. The other recipe came out just as great. I'm all for reducing the sodium in my recipes and this helped.
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Homemade Pizza Sauce

Reviewed: Jun. 6, 2013
I liked it and I will use it again. I changed it only because I only had one can of whole tomatoes in the pantry. What I did was to put them in the blender and made puree, then since I didn't have the other can of crushed tomatoes on hand I just reduced slightly the herb and spices as stated. Came out great.
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German Potato Salad

Reviewed: May 29, 2013
Family loves it. I used red potatoes, with skins. I did also make extra sauce.
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Egg Foo Yung II

Reviewed: Apr. 8, 2013
First time I tried making egg foo young and it came out great. I made rice and had them over it so next time I will double the sauce. I did not add any meat. I did add about 1/8 teaspoon of ground ginger to the recipe. Also I used my big fry pan and made one at a time but what happened was the 1/2 cup of egg mixture spread out too much making them thin. Next time I will still do the 1/2 cup per serving however I will try using a smaller fry pan in hope that they will come out a bit thicker.
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