Jessica Profile - (13239928)

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Living In: South Dakota, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
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Herbed Chicken in Pastry
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Recipe Reviews 56 reviews
Cheeseburger Soup I
Good and filling! Cut the recipe in half (just the husband and I) and it made enough for two very large meals. Here are the things I did differently: 1. Used 1/2 lb 90/10 hamburger, browned and set aside. In the same pan melt 3 tbsp salted butter, add 3/4 c each DICED (unpeeled) carrots, onions, and celery. Add 2-3 cloves of garlic 2. Cook until soft and add 1/8 c flour. 3. Cook for a minute or so and slowly add 1 can (12 oz) evaporated milk. Then add 1 can (14.5 oz) reduced sodium beef broth. 4. Add 2 teaspoons dried basil, 1 tsp dried parsley, salt and pepper to taste. 5. Used 2 cups frozen Potatoes O'Brien from OreIdea. 6. Grated a 8 oz block of sharp cheddar cheese - the pre-shredded stuff won't melt as well!! and used 1/8 c light sour cream. 7. Topped with chopped fresh basil, a dollop of sour cream, chopped bacon, AND CHOPPED DILL PICKLES!!! The dill pickles 100% made the soup for me. I would never make the soup without them again. 8. Added Tabasco CHIPOTLE Pepper Sauce to taste - FANTASTIC flavor added.

30 users found this review helpful
Reviewed On: Oct. 4, 2011
Honey Baked Chicken II
AWESOME and FAST!! Here are the things I did differently: 1. Used 1/4 cup melted, unsalted butter- so basically half the butter. 2. Increased the curry to 1 1/2 teaspoonfuls because we like the flavor. 3. Sprinkled my chicken pieces (breasts without skin and legs with skin) with kosher salt and coarse pepper and then let rest until room temp. 4. Put them in a 9X9 dish, covered with sauce, pierced chicken with a knife to increase flavor, sprinkled with cayenne pepper, and covered with foil. Baked for 30 min then uncovered and cooked until done. 5. Served with rice the first night. ROUND TWO: Make sure to save any extra sauce or consider making extra! Reheated chicken and sauce the next day and used the sauce as a salad dressing. MMM warm chicken and dressing over fresh salad greens!!

4 users found this review helpful
Reviewed On: Apr. 5, 2011
Pumpkin Ginger Cupcakes
AWESOME!!! Everyone who tried them thought they were gourmet!! I followed the recipe exactly and frosted them with the allspice cream cheese frosting from this site (however, read the reviews of the frosting first to fix some of the measurements). If you can, try not to skip the crystallized ginger. It is fairly expensive ($7.99 a bottle -- which really only makes about 1 1/2 batches) but 100% worth it. I found it in a jar in the spice isle. I cut some of the bigger pieces to make it go farther . . . I ended up making one full batch (24 normal sized muffins) and a half batch (32 mini muffins).

8 users found this review helpful
Reviewed On: Sep. 28, 2010
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