Jaime Rasch Behnke Recipe Reviews (Pg. 1) - Allrecipes.com (13554207)

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Jaime Rasch Behnke



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Easy Batter Fruit Cobbler

Reviewed: Jun. 28, 2014
Very good as written. It turned out very thin for me in an 8x8 glass baking dish. Even still, it was fantastic right out of the oven with vanilla ice cream. Yum!
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Grandma's Peach French Toast

Reviewed: Jul. 24, 2010
Very good! But like many others I made a few small changes based on personal preference, time and ingredients I had on hand. I scaled it down to 4 servings and used 5 slices of wheat bread (dried them in the oven for about 10 min) and two fresh peaches that I peeled and chopped into small chunks. I did add a splash of milk to the egg/vanilla mixture and coated both sides of the whole wheat bread slices before cutting each slice into 9 small pieces. I topped the chopped peaches with the bread pieces and poured the remaining egg mixture over the top. Sprinkled with a little cinnamon and put in the oven uncovered for 30 min. Cut into 6 square servings and drizzled the brown sugar/butter sauce from bottom of baking dish over the top before serving. Mmmm!
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Delicious Apple Sauce

Reviewed: Nov. 15, 2009
This apple sauce is AWESOME! I just eyeballed the water as many reviewers thought 1/4 cup was too much and added brown sugar to taste. Sooo good. I topped some stuffing filled pork spedinis with this apple sauce and it made the dish! So good warm or cold. I plan to make another batch tonight and serve it over vanilla ice cream with carmel sauce-Mmmmmmmm!
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Coconut Shrimp I

Reviewed: Nov. 1, 2009
OMG! These coconut shrimp are soooooo good! My husband loves coconut shrimp & I've never really seen the appeal, but after I made some at his request using this recipe I've beeb converted! Per some other suggestions I added garlic powder, salt, black pepper, onion powder & a little cayenne pepper (all to taste) to the beer batter. I also fryed mine in a pan on the stove in batches in just enough veg oil to submerge the shrimp about half way. Doesn't take long to fry at all so watch carefully. I used an appricot preserve dipping sauce and it was WONDERFUL: 1/2c apricot preserves, 1/4c dijon style mustard, 1/4c honey & 1/4 tsp hot pepper sauce. Perfect combination. Also, be sure to use SWEETENED coconut flakes. It makes a big difference.
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Herb Roasted Pork

Reviewed: Oct. 12, 2009
This was VERY good! Couldn't stop picking at after I was full! I modified a few minor things: After rubbing the sage mixture (using a HUGE clove of garlic) over my 2.4lb pork roast (it's what I had in the freezer) I browned it before putting it in my crockpot. I just poured the glaze mixture (using 1/4c white sugar & 1/4c brown sugar & everything else the same) over the roast and added about 1/2 cup of chicken broth to the crockpot for more liquid. Cooked on high for 4 hours and it was fantastic! Nice and juicy and very very tender. Thanks for the recipe WENDEE_H!
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Honey Pork Tenderloin Kabobs

Reviewed: Aug. 1, 2009
Wonderful! However, I made some minor changes and adapted this recipe to suit mine and my husband's tastes: marinated the cut up pork pieces in the honey/mustard/cider vinegar mixture with a little bit of salt & pepper added for about 4 hours, eliminated the onion and tarragon (not a fan of either), used 2 peppers (one green & one red), 1 sweet potato, about 8oz container of button mushrooms and 1 peach--I never had a grilled peach before and it's a FANTASTIC little addition. (Be careful not to overcook it though otherwise you get mush). I was able to make about 13 skewers. I served it over hot white rice and will definately be making it again really soon. All the colorful vegetables make a very pretty presentation--good enough for company.
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