GeminiMommy Recipe Reviews (Pg. 1) - Allrecipes.com (12891568)

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Salmon with Brown Sugar Glaze

Reviewed: Nov. 8, 2013
This is my new go-to recipe for salmon. My personal preference...Use 1 tbsp dijon mstard and 1 tbsp spicy mustard. Adds that little extra kick:)
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Chocolate Chip Cookies III

Reviewed: Dec. 9, 2011
OK, so here is my opinion. This recipe is just fine if followed as written! The only thing that is missing is the prep step of chilling the dough in the refrigerator for about a 1/2 hour before making the cookies. Do that, and add one to two minutes to the cooking time and these cookies come out soft and chewy. Just the way I like them:)
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3 users found this review helpful

Mayonnaise Biscuits

Reviewed: Apr. 26, 2011
O.....M......Goodness! I have officially thrown out all of my other biscuit recipes! These came out so light and the taste was amazing! My kids LOVED them! I also used the substitution that other reviewers suggested because I didn't have self-rising flour and it worked perfectly! (2 C -4tsp flour, 3tsp Baking Powder, 1 tsp Salt) Thank you Georgie!!!
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14 users found this review helpful

Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Jan. 16, 2011
The only thing I changed was omitting the poppy seeds, just because I didn't have any:) I have two small kids (2 and 3) and they LOVE pancakes, but I dread the maple syrup mess. These pancakes eliminate this problem because they are so tasty with just some butter and a sprinkle of powdered sugar! Fabulous!
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7 users found this review helpful

Shrimp Jambalaya

Reviewed: Jan. 6, 2011
First of all, I made a couple of changes to this recipe. I used a full tsp of salt instead of 1/2 and added about a tbsp of chili powder to give it a little more kick and depth. Also, I didn't have any orzo, so I used instant brown rice. The pros to this recipe are that it is very easy and a great example of slow cooker "make it and forget it". The cons (in my opinion) are that even with the added salt and spices, it was still kind of bland. This is more of a "mock jambalaya" simply because a true jambalaya has a lot more kick and richness created by the roux and cajun spices. However, there is a lot of room for experimentation with this recipe, and I will continue to use it as a base and play around with it.
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