Jaymes Recipe Reviews (Pg. 1) - Allrecipes.com (13503038)

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Caramels

Reviewed: Dec. 15, 2012
I loved this recipe!!! This was the first time I had tried to make caramels, and after reading other reviews I learned a few things. First; At a higher elevation, the mixture will get to the hardball stage at a lower temp. and it will take longer to cook. Second; While a candy thermometer is always a good tool, the best way to test your candy is the cold water method. (especially if your at a higher elevation and will set before 250 degrees. I'm at 3565 elevation) Third; Doubling the recipe will make it take twice as long, but with mine, it took three times as long. After talking to my candy making veteran friends, I learned that the weather outside has a LOT to do with candy making. If it's very humid/rainy outside, your candy will not turn out as best as it could. After I poured my caramels into my pan, I sprinkled hemalayan pink salt on top, then cut them into bite sizes and dipped in chocolate. They were so good and creamy, I could have boxed them up and attached a hefty price tag, and people would have gladly paid it:)
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Rich Chocolate Frosting

Reviewed: Jul. 21, 2012
This is the best homemade frosting I've ever tasted!! It was super fluffy and airy, not in the least gritty (as some recipes can be), and it was the perfect balance between chocolate ( I LOVE chocolate), and sweet. In this case the recipe was halved as I knew it would make WAY too much frosting for a single cake, and the recipes was followed to a "T", oh, and did I forget to mention that it was my 11 year old son who made it?? It was that easy!!
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Jalapeno Popper Spread

Reviewed: Mar. 8, 2012
I've made this three times now, and all three times it got rave reviews. The last time I made it, a friend of mine actually heaped a spoonful of this onto her plate and ate it with a spoon not knowing you were supposed to eat it with the supplied crustinies, and she loved it!!!
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Antelope Goulash

Reviewed: Feb. 5, 2012
Even with the salt pepper and garlic powder, I found this dish bland and lacking. The taste did not remind me of goulash.
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Chicken Tortilla Soup I

Reviewed: Oct. 30, 2011
My son had had Chicken tortilla soup at a local restaurant, and could not stop talking about it. I decided to surprise him with that same soup at home, and when he tasted this recipe, he said "This tastes exactly like the restaurants!!" Thank you so much for letting me use this recipe, it is now a monthly dinner dish:) I did make one change however, per a review, I changed the oregano, to cumin:)
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Neat Sloppy Joes

Reviewed: Jun. 29, 2011
I didn't really want to take the first bite when I sat down to this, (neither did my son) but we were both pleasantly surprised to find that this dish was delicious!! I added bell peppers, and substituted zucchini for the celery, and this will stay in my recipe book:)
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Baked Pasta

Reviewed: Jun. 29, 2011
This one was easy and good. I was leery of the gravy, but it really worked! My daughter was the only one who really didn't care for it, but when my picky nephew decided to like it, I knew I had a keeper!!!
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Peppermint Patties

Reviewed: May 29, 2011
I made these for a Christmas party one year, and while I had doubled the batch, I left with an empty plate. They are not for the inexperienced, but I had a good time making them.
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Peanut Brittle

Reviewed: May 29, 2011
I had never made peanut brittle before, but I know my way around a kitchen, so that was not an obstacle for me. I don't have a candy thermometer, so the hard ball test is what worked for me. (Drop a spoonful of syrup into cold water, and it will turn hard and solid.) I did add the butter and vanilla, but I think I will omit the vanilla next time. I did end up burning it a little, but not so bad that it tastes awful. I REALLY liked the texture of this brittle, it was fluffy, not dense and it made a tactile treat for my mouth!! I will be making this again!! (Only next time, I will not burn it.)
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Southwestern Egg Rolls

Reviewed: May 29, 2011
I made this for my family, with a few tweaks. I use egg roll wraps instead of tortillas, and I don't really measure out the ingredients, just eyeball them. I also add some homegrown sprouts.This has become a staple in my house. I just double or triple the batch, freeze them, then take them out for whenever we want them!!!
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Swiss Chicken Casserole II

Reviewed: Oct. 29, 2009
This is super, super easy to make, and super yummy!! It also got a big reaction from my kids, which is hard to do!!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 29, 2009
This dish was passable, not too bad, and not great either. I will probably make it again.
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Oct. 29, 2009
I thought the chicken itself was very bland and even with the lemon, lacking flavor. The only redeeming part of this recipe was the mushroom sauce, which I thought was quite good.
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Garden Fresh Tomato Soup

Reviewed: Sep. 27, 2009
I've made this recipe so many times now that I could probably make it form memory. Two things, I don't like cloves, so I always substitute rosemary. One review said to be stingy with the salt, and I agree. I also don't use a foodmill, since I had never even heard of one before this recipe. My father-in-law grew a lot of tomatoes this year, so when I can a bunch of this soup, I'll be sure to come back and review how successful that was.
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Penne with Chicken and Asparagus

Reviewed: Sep. 27, 2009
I've made this about a dozen times now, always with mushrooms, and I have to double and triple this recipe because, not only does my family make quick work of it, my kids ask for this in their lunch for the next day. I use whole wheat pasta, and it doesn't deter from the flavor. I also LOVE how easy this recipe is, when it comes to taste and health, I couldn't ask for a better meal!!!
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Great Grandma Johns' Pasties

Reviewed: Jul. 21, 2009
My husband asked for this for his birthday dinner, and I had never even had these before, much less made them. To be honest I was very scared about this whole recipe, because I didn't cook the meat or potatoes before hand and I thought for sure that they weren't going to be cooked all the way through. I was also very unsure about how it was going to taste, (with only salt, pepper and I used fresh parsley). Not only was this dish surprisingly tasty, but you can bet that I will be making it again!!
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Key Lime Pie VII

Reviewed: Jul. 1, 2009
I've made this pie a total of 3 times now, and I can only say that this is the best key lime pie I've EVER had. The first time I made it, we just sent the limes through a juicer, and it left the pie with a very bitter taste. The other two times, I made it, it turned out PERFECT!! The only thing I changed, was instead of a graham cracker crust, I used crushed Nilla wafers. I've read a few of the reviews that say it was too sweet, or not tangy enough, and think they might be putting in 3 cans of sweetened condensed milk instead of three cups. It's always turned out just right for me, not too sweet with just the right bite!
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