JANINE PERKINS Recipe Reviews (Pg. 1) - Allrecipes.com (1298496)

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JANINE PERKINS

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Mrs. Perkins Snickerdoodles

Reviewed: Oct. 24, 2013
I've been making these Snickerdoodles for years...decades actually. Only difference..I use all butter. Only I could tell the difference with all butter and using 1/2 butter Crisco. So, if that's the case...Crisco is cheaper!! They are great no matter.
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Cherry Fizz

Reviewed: Jun. 28, 2006
I had some marachino cherries on hand (stemless). I made ice cubes with a cherry in each cube. It looked pretty and it was fun for the kids to see the suspended fruit. For the adults I served this in wine glasses with a splash of white wine to make it a cherry wine cooler. Refreshing! They liked the cherry ice cubes too.
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33 users found this review helpful

Baked Pork Chops I

Reviewed: Jun. 22, 2006
This was a delicious and easy pork chop dish. I seasoned the chops before the breading, adding black pepper to the meat and a little grated parmesan to the bread crumbs. I also add about 1/2 tsp. oregano to the sauce and was heavy on the wine, light on the milk. It smelled so good and the flavor was that of "comfort food". My husband ate several chops and he usually only eats one and avoids seconds. That right there says this recipe is a keeper! Use a metal spatula to scoop out and serve the pork chops making sure the breading underneath comes up with the chop. These are wonderful with garlic mashed potatoes and a green salad.
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4 users found this review helpful

Apple Cake V

Reviewed: Jun. 18, 2006
I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. That should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!
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112 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Apr. 12, 2006
I followed the directions exactly and they were mediocre at best. Many people were happy with this recipe when they added extra spices. Let your taste buds be your guide. You, like the obvious majority, may love them. This is a lower fat muffin. If you are counting Weight Watcher points this is for you (2 pts without the chips).
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4 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 26, 2005
This is fabulous! I used the suggested additions of nutmeg and white pepper. The blender does a great job to make everything nice and powdery. You must be patient and only grind a heaping cup at a time. The end result is a smooth, clump-free powder. This Chai tea is creamy, spicy and a great "belly warmer". I never thought I'd hear the words "better than Starbucks!"..but I've heard it when I served this spicy tea blend. Try it! Friends will be in awe. Top with whipped cream and sprinkle with fresh grated nutmeg. Be prepared to become addicted! I've even added this to my homemade vanilla ice cream before putting into the ice cream maker. The ratio was 4 Tbs. to each cup liquid. It makes the most fabulous Chai tea ice cream. Have fun with this mix!!
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30 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Nov. 24, 2005
Incredible!! here is a trick for getting the jam in the hole quickly and easily. Take sandwich bag and spoon the jam into the bottom of the bag. Massage slightly to get lumps out. Make a small snip in the bottom of the bag so you can squeeze out the jam into the holes in the dough. I used seedless blackberry jam..great choice!! I topped baked cookies with a coat of sifted powdered sugar. I'm going to always double this recipe. They are gone before they're cooled!!
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479 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 30, 2005
This recipe sets the bar high for any other banana muffin recipe!! I added a teaspoon of vanilla to the banana mixture and folded in the dry/wet mixture very carefully until just mixed. It produced the most delicate and flavorful banana muffins I've ever had. I'll never throw another rotten banana out again!! Try this recipe to experience the difference between a dense bready muffin and a delicate tender muffin. Remember, don't over stir!!
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23 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 14, 2005
WOW...these are 5 star for a reason!! The best brownies ever! Don't be surprised that there are no eggs or liquid. The zucchini will add the moisture. The most wonderful way to get your veggies. very rich and moist..they don't even need the frosting! I add chocolate chips to the batter. Beware...addictive!!!
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 20, 2005
Marvelous! Instead of monster muffins I made average cupcake size. I used a large #20 cookie scoop to fill each cup uniformly and topped each with a tablespoon of crumb topping. They looked wonderful and tasted incredible. I added 1 teaspoon of vanilla to the batter...they are pretty perfect and 5 star material for sure!!
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1 user found this review helpful

White Peach Sangria

Reviewed: Jun. 27, 2005
I doubled the recipe except the sugar (used 1/4 cup). I added a few more tablespoons of the lemonade concentrate instead. I finally found Peach Vodka (Absolut brand). This makes you wish that peaches were in season all year round! Careful...it's got a kick to it! This Sangria not only tastes great but the presentation is very impressive. Make sure to make it in advance. There is a huge difference in the flavor if you don't let the fruit sit. Everyone loved this refreshing drink.
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5 users found this review helpful

Hot Corn Dip

Reviewed: Jun. 27, 2005
This is habit forming. I creamed the cream cheese (room temperature is best) with the spices (except the cilantro) before I added everything else. I've made it with and without the cilantro...best with it!! I also top with a little cheddar/jack cheese before baking. Great addition!
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3 users found this review helpful

Candied Carrots

Reviewed: Jun. 27, 2005
These carrots are wonderful. I sliced carrots on the diagonal about 1/4 inch thick, plunged them in salted boiling water for about 2 minutes, drained, then tossed them in a fry pan that had the butter and sugar already melted together. I cooked another minute or two, seasoned with the salt and pepper and they were good to go with just a slight crunch to them! Fast and fabulous. My dinner guests begged for the recipe!
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18 users found this review helpful

Spanish Rice II

Reviewed: Jun. 25, 2005
This was wonderful. I used a variety of peppers, red, yellow and green. Great touch of color. I added a little more chili powder because I like spice!
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1 user found this review helpful

Emily's Famous Marshmallows

Reviewed: Oct. 6, 2004
Okay all you Mounds Bar lovers, here's a fun tip with your homemade marshmallows. Allow your marshmallows to "age" for 24 hours. Make sure they are nicely coated on all sides with powered sugar (shake of excess). You'll need a cup each of chocolate chips and flaked sweetened coconut. Melt some dark chocolate chips (about a cup for 1 minute on high in microwave, stir, and heat a few seconds longer if chips aren't melting when stirred.) Take a cookie sheet and cover with waxed paper, set aside. Take one marshmallow, and with the slightly cooled chocolate spread all sides except the bottom. A small spoon works fine for this. Set this on the lined cookie sheet and immediately sprinkle and pat coconut on all the chocolate covered surfaces. Do the same with the remaining chocolate and coconut. Let these sit for a couple of hours for chocolate to "set up". This only makes about 6 (I cut my marshmallows into 2 inch squares prior to all of this). Just repeat the process if you want more. Work in small batches to keep the chocolate at the right temperature. These are fabulous alone or served on top of a hot brownie and a scoop of vanilla ice cream. So easy, and so incredible!!
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4 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Oct. 3, 2004
This was so easy and tasty. pork NEEDS salt and pepper before cooking.
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5 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Aug. 30, 2004
This meat mixture is so flavorful and versatile. When I don't have crusty French bread rolls, I've piled this on top of mashed potatoes or baked potato. Top with some cheese, sour cream and sprinkle with chopped green onions. Like many who have rated this recipe, I substitued beef broth in place of the water. Try replacing 1/2 cup of the liquid with red wine as well. Great comfort food!!
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1 user found this review helpful

Kelli's Baked Halibut

Reviewed: May 14, 2004
WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of Emeril seasoning in place of seasoned salt.A little parmesan cheese in the crumbs might be a good addition...just for fun. The recipe is pretty perfect the way it is.
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11 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Dec. 25, 2003
This was heavenly. I used my Pampered Chef deep dish baker for this (12 inch stoneware round dish). The topping needed to be increased due to the larger size pan. I used 3/4 cup brown sugar, 1 cube butter, 2 cups cranberries, 1 cup chopped pecan, 1/4 tsp. salt. for the cake batter I increased the vanilla to 1 tablespoon, cinnamon to 1 teaspoon, and salt to 1/2 teaspsoon. I prepared the pan by buttering the bottom and sides. It slipped right onto the serving dish with no problems after cooling for 10 minutes. Rave reviews in presentation and flavor. Perfect spicy sweet/tart combination. Thank you, Marjorita, for sharing this fabulous recipe!
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32 users found this review helpful

Calico Squash Casserole

Reviewed: Dec. 21, 2003
Wonderful side dish! I did not cook the vegetables in the water as directed. I sauted the first 4 ingredients in a tablespoon of olive oil in a large covered saute pan until tender and drained off any liquid. I proceeded as directed for the rest of the recipe. thanks to this recipe I'm planting squash in my garden this year!! Mmm, Mmm, good!! Thanks for sharing Meli!
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4 users found this review helpful

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