jlm56 Recipe Reviews (Pg. 1) - Allrecipes.com (13810669)

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Southwest Style Creamy Corn Chowder

Reviewed: Mar. 29, 2011
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!
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11 users found this review helpful

Best Ever Popcorn Balls

Reviewed: Nov. 2, 2010
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!
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5 users found this review helpful

Best Chocolate Chip Cookies

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

Parmesan Crescent Rolls

Reviewed: Nov. 24, 2009
I was skeptical about this recipe since it has no yeast or leavening-- the little rolls are the same size taking them out of the oven as they are when you put them in the oven. Sorry, I just did not like these; I adore parmasan cheese so went ahead and tried them despite my reservations, and while the flavor was good, the overabundance of oil from the butter and cheese made them way to greasy for me. I know I cooked them long enough--any longer and the bottoms would have been burned even with parchment paper, and still found them gummy...not like the crescent I was expecting...
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4 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 20, 2009
This is hands down the World's BEST sauce! I not only use it for this lasagna but over stuffed manicotti and over spaghetti--you can use it whenever you need a supurb red sauce. Thank you so much for sharing!
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0 users found this review helpful

 
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