jennifur Recipe Reviews (Pg. 1) - Allrecipes.com (13040961)

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Chocolate Chip Shortbread Cookie Logs

Reviewed: Dec. 20, 2008
Wow did these ever take a while to get down, but oh so worth it. I didn't know how thick to make the 2.5 inch "logs" and so there was some muddling around - finally realized I only had like 29 rolls, so had to go back and re-roll the logs! Baking them was just fine - no problem - they were slightly brown and I let them cool and they were nice and crisp - no trouble with breakage at all. The problem came with dipping - I'm not used to doing this and it took some commitment to get it just so. I confess my first batch I just dipped one side. The other problem was my walnut pieces were too big out of the bag - and when I went to pulse them in the food processor, they then became too small. This time (tomorrow) I'm going to hit them with a mallet and try to get them just right! To make a long story longer, hubby ate one cookie and promptly asked me to make a batch for his work!!! He has NEVER asked me to do such a thing in all our years together (15). Tomorrow I'm going to use half chocolate dipping ends and half peanut butter for dipping. Yumillee!!!!
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Seattle Dutch Babies

Reviewed: Sep. 28, 2011
This always makes me feel like a champ in the kitchen. Her recipe is fail-safe. I put it all in the food processor and whirl together for less than one minute, then do the rest exactly the same. Be sure to do the additional 5 minutes at 325 - I skipped that twice and the third time did so, and it was MUCH better - the sides got crispy. BRAVO WOMAN - UPDATE: Did a pair of Dutch Babies in the small #4 cast irons, they came out magnificent with both of them riding the sides of pans. We had two baby Dutch Babies! YUMMMILLY
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Dec. 10, 2012
I did this recipe EXACTLY as stated. Not only was the dish not done in 1 hour, but it was not done in 1.5 hours. It took 1-3/4 hours to cook the potatoes to al dente at 325 degrees. That said, OH MY GOD they are so luscious, deliciously decadant, and I could not stop eating them. Two comments on the cooking process - the provolone slices get totally brown, so I turned them back into the potatoes and let them "stew" in there under the cream. Otherwise they would have been black after 1-3/4 hours. When you add the parmesan at the end, we grated fresh and used 1/2 cup and ended up with a lovely, browned top and some chewy pieces of provolone in with the gooey potatoes. I would DEFINITELY make this again, but indeed allow the extra time. Stupendous!
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Oven-Fried Catfish

Reviewed: May 11, 2009
Gee, I hate to write a negative review. For me, this was just okay, and the corn meal didn't do anything for the fish. If it had been deep fried, maybe it would have tasted better, but the problem was the corn meal taste with the thyme and the garlic and the onion just didn't mesh for me. It sure looked pretty, just like the posted picture, and it cooked up nicely with easy clean-up. Just didn't like it. Neither did hubby.
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Broccoli with Poppy Seed Butter and Parmesan Cheese

Reviewed: May 11, 2009
This was just okay. I added more salt, and like another reader I baked it at the end for a deeper flavor, but it just needed something else, and the poppy seeds disappeared in the dish. I might try it again someday.
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Scalloped Potatoes and Onions

Reviewed: May 11, 2009
Well, too bad about these. For starters, they were WAY overdone after 1.5 hours in the oven - like mush. My oven is calibrated perfectly, so it wasn't that. The only thing I can think of is maybe my potatoes weren't as large as the owner of this recipe - hence there may have been more liquid, making them too soft. I ended up broiling them to get a tiny crust on the top, but it was too late. They were just soggy mush without any flavor except onion. And the poor onions were so wilted. I think to save all the leftovers I'll mash them and serve them that way. It might be a hit!
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