jessandsam Recipe Reviews (Pg. 1) - Allrecipes.com (13808563)

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Rolled Buttercream Fondant

Reviewed: Mar. 21, 2010
Very, very greasy, even after adding more powdered sugar as others had suggested. It cracked the second it went onto the cake.
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9 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 2, 2012
Somehow these got hard and unedible as they cooled.
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6 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 18, 2010
I added 3 cups sugar instead of 2 and found the taste sweet enough to eat without icing! Very tasty this way. I also had to gradually add at least another 3/4 cup of flour or so as I was rolling/cutting out cookie dough, because it was very sticky, impossible to handle. A couple of tips however: #1: Make sure the dough is rolled no thinner than 1/2 inch. Otherwise, its difficult to get off of the countertop, even if your surface is floured. #2: Keep remaining dough in fridge or freezer as you are working. #3: When judging the 'doneness' of a cookie, it should not be golden brown on the edges, unless you are ok with a crisp cookie. If you want a completely soft cookie, it should be done no more than eight minutes into baking time, and look white when you pull out of the oven. #4: DO GREASE THE PAN!!! I used Pam butter flavored cooking spray. Of course, my tips are all my personal taste...hope this helps someone!
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6 users found this review helpful

Whole Wheat Apple Muffins

Reviewed: Jan. 3, 2012
TERRIBLE!!!!!!!!!!!!!!
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 2, 2012
Loved this cookie, although if your looking for less of a spice cookie and more of a ginger taste, add more ginger. I'll try it next time myself.
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4 users found this review helpful

German Chocolate Cake Frosting

Reviewed: Mar. 7, 2010
Very easy to make!
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 2, 2012
Great recipe, although I do use different filling. I use chicken, carrots, broccoli and cauliflour.
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3 users found this review helpful

Best Egg Rolls

Reviewed: Jan. 2, 2012
I make this recipe with chicken instead of pork and its excellent that way too. The peanut oil makes for a lot of flavor. Just a hint: After taking the egg rolls out of the oil, prop them upright to set the oil drain off, otherwise its a greasy soggy mess. I don't recommend reheating these the next day. They become soggy mush.
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3 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jan. 2, 2012
I was looking for a soft cookie and here it is. It can however become a chewy in the center, crispy on the outside cookie though. That is not what I wanted. Make sure you make fairly large balls if you want a softer cookie. If you don't mind a crispy outside, then make them smaller. I agree with others that more peanut butter taste is also needed somehow in this recipe.
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3 users found this review helpful

Chiles Rellenos (Stuffed Peppers)

Reviewed: Jan. 2, 2012
Very yummy. I used canned tomatoes with chili peppers added to make less work. It added some heat also. I struggled getting the outside crust to stay on though. Not sure what the trick is? Next time I won't let the peppers get so overdone under the broiler.
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3 users found this review helpful

Cheesy Zucchini Bake

Reviewed: Aug. 6, 2010
not much flavor. and too watery
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3 users found this review helpful

Whole Wheat Blueberry Muffins

Reviewed: Mar. 23, 2012
Amazing! Substituted applesauce for blueberry flavored apple sauce. A keeper for sure!
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2 users found this review helpful

Fluffy Biscuits

Reviewed: Jan. 3, 2012
The taste was excellent but I would have preferred a much moister less crumbly biscuit. These were too dry.
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2 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Jan. 2, 2012
TO DIE FOR!!! As other reviewers did, I changed the measurements in the peanut butter and sugar a bit. It keeps for a long time in the fridge too, which I love about that!
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2 users found this review helpful

Apple Turnovers

Reviewed: Jan. 2, 2012
Wonderful... a few tips: #1: when working with the dough, make sure its not too warm, just room temp or slightly colder to start out with, otherwise it will be too sticky to unfold and you will end up rolling out anyways. #2: Do not overstuff. #3: Watch them the last few minutes of baking. You want golden brown, not brown. Its easy to burn the tops of these.
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2 users found this review helpful

Chicken Chili

Reviewed: Sep. 26, 2011
Maybe its me...but I didn't like this at all. The tomato with the chicken and white beans was not a good combo. Would rather have tomato based chili with red beans or else a chicken based chili with white beans. Weird 'musty' flavor too. Suppose I could have done something wrong but not a winner for either my husband or myself.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 12, 2010
I had high hopes for these because of so many positive reviews. I am not sure if it was the butter or what, but the taste was less than desirable! And as they were baking, they never seemed to brown till around the 17-20 minute mark. I did only about 1/8 cup sized cookies, and to have to bake a cookie for that long is crazy! I will never even attempt these again.
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2 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Mar. 7, 2010
This is the only recipe I like for meatballs now! I make several and then the next day we add them to spaghetti for twice the use!
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2 users found this review helpful

Grilled Corn in Husks

Reviewed: Mar. 7, 2010
YUMMY!!!!
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Mar. 7, 2010
love it!
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2 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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