jennleegordon Recipe Reviews (Pg. 1) - Allrecipes.com (13587563)

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Cornmeal Strawberry Cake

Reviewed: Jun. 4, 2013
First, I made this the way the recipe was written. It was nice, but very sweet, and maybe a bit on the drier side. No I make this with cutting the sugar to 3/4 cup if you don't like things overly sweet, or to make it even better, use 1/2 cup of honey instead of the sugar and also 2 heaping tbsp. of unsweetened applesauce for a moister texture.
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1 user found this review helpful

Rhubarb Spice Cake with Lemon Sauce

Reviewed: May 26, 2013
Wonderful recipe exactly as written. . Not a sweet cake and that was appreciated by some people. The lemon sauce makes it sweeter. The sauce is delicious, and makes enough to use for other things. I added more rhubarb than the recipe called for to use up the last few stalks I had, and that didn't cause any problems. Really delicious cake. I'm adding this to my favourite rhubarb recipes.
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0 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Apr. 27, 2013
Seriously delicious. Wasn't heavy or dense at all. Take the time to mix those egg whites properly, and don't over mix the batter.
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1 user found this review helpful

White Chocolate Macadamia Nut Cookies IV

Reviewed: Apr. 26, 2013
No way this makes 4 dozen, but they are very good. As written, there is way too much chocolate/nuts for the dough. Either double the dough or half the choc. and nuts. Also, keep a close eye on them while baking. They seem to go from underbaked to burnt on the bottom vey quickly. Mine took 8 minutes at 350.
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Cambodian Tapioca-Banana Pudding

Reviewed: Apr. 23, 2013
Couldn't find pearl tapioca so used minute tapioca. It was very thin, so I just added more tapioca. Was very good.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Mar. 10, 2013
I'm not a fan of apples, but even I ate this pie. Apple lovers told me this was delicious, and I'll never use anohter apple pie recipe again now! I added some spices to my apples (cinnamon, nutmeg, vanilla) adn I just mixed the syrup with the apples in a bowl (preserving a few tbsp for the top crust), rather than pour over top. It's not overly sweet. I did use a bit of cornstarch to thicken the sauce a bit, and I didn't bake at the higher temperature. Also, 8 apples? Really?! I need a deeper pie dish to fit that many apples. I used 6 and that was over flowing!
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4 users found this review helpful
Photo by jennleegordon

Napoleons

Reviewed: Jun. 14, 2012
Perhaps the people that had problems with this and hated it, are inexperienced with baking or the traditional napoleon (mille-feuille). It's not a highly flavourful dessert-it's puff pastry and cream! Simple, and rich. Most of the major grocery stores, here in Canada at least, sell frozen puff pastry in pre-rolled sheets (I like the President's choice pastry). Thaw, unroll and bake (probably at a higher temp than 350 degrees, but read your package!). The pastry cream is simple to make, and very good. I couldn't be bothered icing the sides, just iced the top. I don't feel good about eating raw egg white, and didn't have any pasteurised whites, so mixed my icing sugar with milk instead-just enough to make it spreadable. Instead of using artificial colour, I mixed in a bit of melted chocolate into the icing for my stripes instead (cocoa probably would have been the better way to go though, consistency wise). Over all, a very good recipe.
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25 users found this review helpful

Lime Gelatin Salad

Reviewed: May 24, 2012
It's fruity, fluffy and fun. It's not the best gelatin salad I've had, but it's fast, easy and inexpensive to make, making this the perfect salad to feed a crowd. It sets just fine. Note to those who can't buy whipped topping in 8oz containers, 8oz of whipped topping is equal to approx. 3 cups.
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5 users found this review helpful

Graham Cracker Crust II

Reviewed: May 16, 2012
I loved this crust. Since it's not sweet, it worked wonderfully for key lime pie. If you're going to use it for a baked pie, don't prebake this crust. I think all the confusion this recipe has created comes from not all graham crackers being the same size between brands. I used 16 Christie Honey Maid graham wafers which measure 2.25" each. with the 1/4 butter I had a crust that was thoroughly moist and held together well. There wasn't enough of it to go very high up the sides of the pan though, so if you want full sides to your crust, you'll probably have to make more.
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5 users found this review helpful

We Be Jammin' Jamaican Banana Bread

Reviewed: May 16, 2012
This is very good banana bread. Moist and flavourful. With it having all the extra "Jamaican" ingredients in it, I expected it to taste a lot different that my regular banana bread, but it didn't. The glaze wasn't for me, it found it just sticky and sweet, but others liked that addition. It only makes 1 loaf-not 2, bake it at 350 and it still didn't take an hour to bake as the recipe stated.
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3 users found this review helpful

Key Lime Pie VII

Reviewed: May 16, 2012
It's a good pie, very rich but not too sweet. The condensed milk flavour outshines the lime flavour a bit too much for my liking, so I'll try a different key lime recipe next time (one with eggs), but this if fast, easy and good. took about 13 mintues in my oven before it started to just bubble.
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3 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: May 4, 2012
I didn't read the "edit" of the recipe until after I started, so I added the 2 eggs it called for. This, of course, made the mixture too sticky to make into balls. I turned it into a loaf pan and made meatloaf instead. It's very good.
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9 users found this review helpful

Mosaic Dessert Bars

Reviewed: May 4, 2012
It was very easy to make, and you can use whatever jell-o flavours suit you. I couldn't find lemon, so ended up using blue. I think you should chill the white jelly a bit to thicken it before you mix in the coloured cubes (but do keep an eye on it. I found the white layer to thicken very quickly). It's an eye-catching dessert, simple to make and perfectly good.
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5 users found this review helpful

Jamaican Burgers

Reviewed: May 2, 2012
Well, understand I'm not a vegetarian, but I do enjoy vegetarian meals. This is not one I enjoyed. Flavour was good. Texture was just too pasty for my liking. edited: I liked this recipe better the second day, patty's firmed up, so added another star to my rating.
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4 users found this review helpful

Johnny Cake

Reviewed: May 2, 2012
moist, flavourful, held together after it cooled, just sweet enough, light, delicious.
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2 users found this review helpful

Classic Potato Latkes

Reviewed: Apr. 17, 2012
Fast. Easy. Good. If you use a nonstick pan, you don't need all that oil.
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3 users found this review helpful

Hoagie Bake

Reviewed: Apr. 13, 2012
To me, a hoagie is a stuffed sandwich with oregano and oil dressings, so this recipe, with all that egg in it, doesn't say "hoagie" to me. It's not bad, it's just more frittata than hoagie. So, to make it more hoagie like, I used Italian dressing in place of the eggs, brushed the top crust ( I prefer pizza dough to the sweetness of crescent dough, but either works fine)with more Italian dressing, sprinkled with oregano, Parmesan, and chopped pepperoncini peppers. No Swiss cheese (I like provolone and Havarti instead). Do microwave the meats to remove excess grease, as another reviewer suggested. Also takes a bit longer to cook than recipe states. With the alteration I've made, I call it delicious.
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2 users found this review helpful

Excellent Apple Gingerbread

Reviewed: Apr. 4, 2012
a delicately flavoured, moist cake. Good without the walnuts. I do suggest you make your own pie filling rather than using canned.
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4 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 17, 2012
My stores doesn't sell enchilada sauce, so I made my own. I suggest you put a layer of sauce on the bottom of your pan before starting to add your enchiladas to prevent them from sticking to the pan. I also recommend spreading some refried beans on each tortilla. Delicious!
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3 users found this review helpful

Eclairs II

Reviewed: Mar. 17, 2012
Very good. Delicious, easy, and not as time consuming as you might think. Only thing I'll change next time is to use only 2 cups of milk (that's what the box says) rather than the 2.5 that the recipe calls for just so it will be a big thicker.
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2 users found this review helpful

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