Jennifer Gingerich Recipe Reviews (Pg. 1) - Allrecipes.com (13962927)

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Jennifer Gingerich

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Best Ever Banana Bread

Reviewed: Sep. 2, 2011
I'm not a huge sugar fan, so I find using about 1/2 to 3/4 of the sugar, and adding a little extra banana makes the bread a little more moist, and no one ever guesses it's missing any sugar. Also, I never have buttermilk, so I use skim milk, take out a tablespoon and add a tablespoon of white vinegar and let it sit for a few minutes. Works great.
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11 users found this review helpful

Artichoke Spinach Dip

Reviewed: Sep. 2, 2011
Very good! Unless you like a mostly cheesy dip with little veggies in it, I highly recommend either doubling the spinach/artichokes, or halving the sour cream/cream cheese. I halve the sour cream and cream cheese, and it always makes LOTS, with just enough spinach and artichokes on each bite. I like to scoop it into a baking dish and melt some cheese on the top in the oven as well. Always a hit where ever I bring it.
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3 users found this review helpful

Butternut and Apple Harvest Soup

Reviewed: Sep. 2, 2011
Very good! I used a sweet potato instead of a regular potato, and cider vinegar instead of the wine, as I never have any wine. Also, I used skim milk instead of cream to lower the fat, and didn't miss the cream at all.
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1 user found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 26, 2009
I made mine with herb and garlic cream cheese, and sprinkled paremesan on top, which came out nice and crunchy! Very good recipe!!
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0 users found this review helpful

Jalapeno Cheese Bread

Reviewed: Jun. 17, 2009
Very good recipe. I use a third of the recipe, and made 12 dinner rolls in a 13x9 dish. They worked out perfectly! I also used WARM water as suggested. I didn't take the temperature, just made it so it was "shower-warm" temperature. I used hot pepper rings, which I like better than jalapenos. And before you let the bread or rolls rise the second time, sprinkle them with lots of cheese. It will bake up perfectly. If you put it on after the bread rises, it will just fall. Good luck!
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Crock Pot Portobello Chicken

Reviewed: May 27, 2009
This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta, and deboned the chicken, letting it all simmer in the pot for 10 minutes. This is fantastic, and will be a favourite for years to come!
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9 users found this review helpful

 
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