jlm56 Profile - Allrecipes.com (13810669)

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jlm56


jlm56
 
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Member Since: Sep. 2008
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Recipe Reviews 5 reviews
Southwest Style Creamy Corn Chowder
I really liked this recipe, however, since the first time making it, I've made some changes for our taste. I use 2 bags of frozen corn, Flavor Pac brand I think, the Sweet Candy Corn and the Sweet Yellow are the two I think and I do still add the sugar. I use 2 cans chicken broth, omit the pepper or just give it a light sprinkle, omit the celery and omit the bacon unless we just sprinkle it over each bowl before serving. To assemble, I dice up 2 potatoes, half an onion, add the corn and the chicken broth to a big pot on the stovetop and cook until the potatoes and corn are soft, 15-20 minutes; then add the cheeses and stir constantly until all melted. Then I remove the pot from the stove and add 1 can of evaporated milk--careful here or it will curdle--still taste ok but look not so good... Almost forgot the most important ingredient to my changes--I add 2 heaping tablespoons of chopped jalapeno pepper from a jar with some of the juice while the potatoes are cooking. This soup is fabulous as written but even better I think with my changes--wish I could give it more stars!

11 users found this review helpful
Reviewed On: Mar. 29, 2011
Best Ever Popcorn Balls
Wow, these are fantastic popcorn balls! I used my largest mixing bowl to put the popcorn in to mix with the syrup mixture and it was plenty big enough so I didn't need to mix this in two batches. I think that as the mixture cooled it was much easier to get the popcorn to stick together as I made all the balls and then went back again to squeeze each one tighter together and as they were cooling that worked much better than when the mixture was so hot. Be sure to oil your hands and I kept my Pam spray right there and sprayed a couple of times while pressing the balls. Will defininatly make these again!

5 users found this review helpful
Reviewed On: Nov. 2, 2010
Best Chocolate Chip Cookies
I made these exactly as directed except the nuts; the secret between a good cookie here and a supurb cookie--I didn't have time to bake all of them the morning I mixed up the dough--I only baked 4 to take to work that morning, and it ended up being several days before I was able to bake the rest of them. The flavor was totally different of the initial 4 I baked that morning and the rest of the batch. For a very interesting, delightful result--ball up all the dough and leave it covered in the fridge at least overnight and you will be pleasantly surprised at the different flavor you'll get.

1 user found this review helpful
Reviewed On: Jan. 29, 2010
 
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