Jesse Camilla Recipe Reviews (Pg. 1) - Allrecipes.com (13426223)

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Jesse Camilla

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Cornbread Muffins I

Reviewed: Oct. 12, 2014
Too dense and floury for my tastes, frozen corn doesn't taste as good as canned or fresh.
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1 user found this review helpful

Graham Cracker Crust I

Reviewed: Oct. 5, 2014
If you grind the crumbs super fine, they absorb the butter better, so it will be less wet. Works awesomely for pumpkin pie.
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1 user found this review helpful

Fat Pete's Fudge

Reviewed: Apr. 10, 2011
Delicious! Went well with a nice fresh strawberry sauce and some freshly whipped cream, mmmm fudge
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4 users found this review helpful
Photo by Jesse Camilla

Easy Chicken Cacciatore

Reviewed: Apr. 10, 2011
Great! One of my favorite thins about this easy chicken cacciatore is the recipe is so easy you can do anything to it and it is still delicious! Swap veggies (we used cut up asparagus instead of green beans, forgot and used the green pepper, so we threw in a zucchini instead! Worked awesome!) Also takes just about any other spices you want to throw in (we put in some fresh basil leave, a little rosemary, mmm) and it REALLY doesn't matter how you cube/cut the chicken since it's already cooked! So good, I will use this recipe over and over! Although at this point, its so easy to wing it that it almost doesn't matter.
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3 users found this review helpful

Buttery Cupcakes with Coconut Topping

Reviewed: Apr. 2, 2011
"Your best cupcakes ever!" exclaimed the roommate. "I love you even more" said the boyfriend! And all because of these cupcakes! Hints: Use the cinnamon in the cupcake bottom, otherwise they're boring. Make sure you butter is warm enough to cream with the sugar. Lumpy cake batter is going to make your cupcakes a crappy texture. For the topping, you can spread it to the edge if you want the topping to melt into the paper and then catch on fire (extra hint: you don't). If you grease the cupcake pans you can spread the stuff closer to the edges. If you don't use walnuts (which you should, they were super-yummy) add more coconut, otherwise your topping will be a little too... buttery. YUM YUM
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4 users found this review helpful

Sara's Pumpkin Pie

Reviewed: Jan. 29, 2011
Finally, I have it memorized! I am welcomed at thanksgiving's nationwide :D Delicious and not overly sweet, although in certain circles, I will use a bit less sugar, and it still gets raved about. To make pumpkin puree from a sugar pumpkin, halve it, butter it and cook at 350 for an hour, until its super soft. I find you can usually just mush it up, instead of actually putting it in the blender. YUM
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17 users found this review helpful

Giant Chocolate Chip Cookies

Reviewed: Jan. 29, 2011
These cookies are a crowd pleaser, and easily modified! To keep cookies from cooking flat, make sure to cream the butter with the sugar (don't melt your butter!) And if you have time, refrigerate the dough before baking, and between batches
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45 users found this review helpful

Quinoa Veggie Salad with Zesty Vinaigrette

Reviewed: Feb. 16, 2010
A little dry for my tastes, i usually cook the quinoa in more water, and I would definitely up the veggie ratio in the future to make it more salad-like. Otherwise decently tasty.
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9 users found this review helpful

 
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