JARRIE Recipe Reviews (Pg. 1) - Allrecipes.com (1433562)

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Buttermilk Syrup

Reviewed: Apr. 19, 2010
I have made several recipes like this. Here's a few things to note. #1. When it cools, it gets hard. Like chewy caramels. Reheat it. #2. The longer you boil it, the THICKER and, later, CHEWIER it will get. You'll know when it has reached the point where it is no longer just a bunch of stuff in a pot and has become a sauce, because the color changes and the entire texture of the mixture changes abruptly. #3. This mixture grows in volume to about 6 times or more what you originally put in there. Use a HUGE pot and don't walk away from it. If it's getting too high, remove from heat, stir it down, reduce heat, and put it back. #4. The baking soda doesn't make a "bitter" taste. Burning the vanilla does. Remove from heat, and stir it until it doesn't bubble anymore, then stir in the vanilla. That "bitter" flavor is what happens when you burn vanilla, in ANY recipe. I hope these tips help someone; this is a fabulous syrup/sauce/caramel ice cream topping/cheesecake topping/whatever you want. Thanks for the recipe & the excuse to make another version of this totally sinful sauce!
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425 users found this review helpful

Strawberry Syrup

Reviewed: Apr. 6, 2009
5 stars! The sugar/fruit ratio is perfect for SYRUP. Those of you complaining about it and using it for a cake or ice cream topping are forgetting something--you're using it on something already sweetened. This is pancake syrup, and as such, the ratio is perfect! Definitely halve the sugar if you're using this to top something that's already sweet, but for my pancakes, nothing yet has beaten this recipe! P.S.--This works for other fruits too, such as berries (any), cherries, peaches, etc!
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242 users found this review helpful

Almond Cookies I

Reviewed: Nov. 12, 2004
After reading the reviews, I altered mine. I used double the almonds (1 full cup ground). I used 2 teaspoons almond extract and 1/2 teaspoon hazelnut extract instead of amaretto (which I didn't have). The cookies are very tasty! NOTE: These cookies DO NOT SPREAD. Whatever shape they're in when you put them on the sheet is the shape they'll wind up in, so be sure it's an aesthetically pleasant shape! And that two inches apart is silly; I fit 24 cookies per sheet with great success. An excellent little cookie!
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186 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: May 19, 2011
I think these are great. The recipe submitter suggests using only 1 egg; AR won't let you modify a published recipe, so she can't "fix" it, and so it is up to the reader to read the top reviews (she's #1). Using only one egg eliminates most of the stickiness issue. Beyond that, this is just what ground chicken IS -- it's soft and squishy and no amount of stuff added in is going to make it into ground beef texture, so don't try, or you'll wind up with dry meatballs -- or gross breadcrumb-flavored meatballs. I reduced the salt in this recipe by half and thought it was delicious. I made no other changes but next time I might try fresh garlic instead of garlic powder, just because. Thanks for the recipe, Raquel! (P.S. Use a cookie scoop, one with a trigger release, to form any meatballs but especially chicken and turkey ones!)
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154 users found this review helpful

Famous Chicken Francaise

Reviewed: Feb. 28, 2011
My result was "magnifique" but I added more seasonings and I dredged my (paper-towel dried) chicken in flour then eggs then flour again. I simmered the chicken in the sauce until it reduced to the point where I wanted it to be. We thought this was outstanding, but I can see how the original instructions would yield a somewhat bland product with potentially no crust sticking to it, so that's why not 5 stars. But if you add additional herbs (I used 1/4 tsp. Mrs. Dash, 1/4 tsp. paprika, 1/4 tsp. pepper and 1/8 tsp. salt) and dredge flour-eggs-flour, I think everyone would come up with the same fantastic result. Too bad it isn't written that way -- this is a hidden gem which lacks only a little seasoning "to taste" to make it outstanding. Thanks for sharing!
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90 users found this review helpful

Special Lemonade

Reviewed: Mar. 25, 2009
This is quite possibly the best lemonade I or my husband have ever tasted. I skipped the straining step and wish I hadn't--apparently, something happens to the milk to cause the cream in your milk to rise to the top of the lemonade and makes it look odd and frothy and then it has chunky bits. It still tastes amazing though!
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77 users found this review helpful

Garlic Spaghetti

Reviewed: Feb. 24, 2009
I make this with angel hair, and often remove the green herbs & replace with large amounts of spinach that I wilt with a tiny bit of the water I boiled the pasta in. I have found that using butter instead of oil imparts a rich flavor that we enjoy as well. You can modify this recipe any number of ways. It really needs little other than cheese, garlic, noodles, black pepper, & butter, but it's delicious to experiment :-) This is far tastier than any of the boxed side dishes that are similar, and just as easy to make!
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76 users found this review helpful

Pumpkin Puree

Reviewed: Sep. 12, 2010
There are lots of ways to do this. Personally I line a pan with foil, cut my pumpkin in half horizontally (whatever kind, I've used sugar pumpkins, pie pumpkins, and even some sort of fat mystery pumpkin), remove the insides, spray PAM on the foil, put the pumpkin cut-side down, and roast that baby for an hour or so. After an hour I lift the edge of the side with the stem and poke the pumpkin flesh gently with a fork. If it feels like a baked potato, I take it out, if not, I keep baking it until it DOES feel like a baked potato. I let the hot pumpkin rest about 15 minutes before I take a spoon and scoop out the flesh. I mash it while it's hot, but pureeing is probably even better - I just have never needed to. Your baking time will vary quite a bit based on the temperature of your pumpkin going in - if you were storing it on the porch then it's going to take longer because the pumpkin is colder :=) Thanks for the recipe! (Note: sometimes the emptied out pumpkin shell will dry hard and crisp, and the empty shell can be put back out on the porch as long as it stays cold outside in your environment! This varies based on species of pumpkin, whether or not you cooked it long enough to harden but not blister the skin, and how well you scraped it.)
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74 users found this review helpful
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Cheese Quesadillas

Reviewed: Mar. 4, 2010
I took the reviewer suggestion of baking mine @350 for 15 minutes. I didn't drain my salsa, but I used less of it, and I applied it with a fork so that I could get mostly veggie chunks, and it worked very well. Be sure to spray the tops of your tortillas, otherwise they will get dried and chewy rather than deliciously crispy! I did not flip mine because the cooking spray on both sides takes care of the crisping for me. Thanks for the recipe, it was easy& tasty and I'll use this again :)
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74 users found this review helpful
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Crunchy Romaine Strawberry Salad

Reviewed: Sep. 30, 2009
This was a DELICIOUS salad, easily the best part of our meal tonight. The only thing I changed was to use a romaine/spinach mix because I had spinach leftover to use up. I did not find it necessary to add extra salt to the dressing but I did add some black pepper, because I add that to most everything. I will not only make this again, I can't wait to share the recipe with my sister :-) Thanks so much! (P.S. If you're new to cooking nuts or ramen on the stovetop it's worth mentioning that you have to MOVE THEM constantly once you can 'hear' them cooking or else it's going to burn. It also helps to use a high-heat oil instead of butter which is kind of bad for heating stuff for long periods as it has a lower burn point. I like sesame oil but any kind would work really. I did use butter for this recipe but only half success really--some of my ramen was a bit overdone, some underdone. Will use sesame oil next time.)
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72 users found this review helpful
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 23, 2009
According to my cookbook for this recipe, which has this recipe in it verbatim except for one problem, you are supposed to mix the 1/2 cup puree w/ the 1 cup of plain batter and set THAT aside. The remaining plain batter goes in the bottom, making the thicker layer the white layer. That takes care of people feeling the need to add more cream cheese mixture--it was just supposed to be mixed up differently to begin with. Thanks for the recipe!
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62 users found this review helpful
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Spicy Chili French Fries

Reviewed: Aug. 21, 2009
These are great. They're not supposed to be particularly crispy, but in order to insure maximum crispiness: Skip the water soaking step. That's to keep them from turning grey, which, after you add all the red stuff--they won't look grey. So skip that. I reduced my amount of oil and V-8 (spicy variety) til the total amount for this recipe was 1/3c. of liquid (not 1/2 c. as recipe would have it). Spray your pan with Pam, and spray the tops of your taters with Pam--both times. Don't skip the step where you flip them, that is ESSENTIAL in oven fries. You haven't got to flip them precisely, but you DO need to move them around on the sheet, or else they'll cook unevenly and any shot you had at crispness is gone. I also reduced the cayenne pepper and left out the salt (the V-8 has plenty for me.) Thanks for a keeper!
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61 users found this review helpful
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Banana Butter Icing

Reviewed: Sep. 16, 2010
Here's a foolproof order for adding these ingredients together in order to NOT get a glaze: Mash 1/2 of the greenest NEVER FROZEN banana you have, add 1/2 tsp. lemon juice (or lime juice, but there is no other substitute here, the citric acid is key) and your vanilla into a bowl. Measure out your confectioner's sugar or at least part of it. Cream butter alone (make sure your butter is NOT soft enough to hold an indentation - usually 30 minutes for me). Begin adding in sugar, 1/2 cup at a time, continue creaming it in, add ALL your banana mixture, cream that in, continue adding in sugar in 1/2 cup measures. I wound up adding more lemon juice, myself, to counteract the sugar. I've iced all 18 of AR's "Banana Cupcakes" with this & it's in the fridge -- I may revise this review if it's brown in the morning :=) Thanks for the recipe! (Note: I used 3 drops of yellow food coloring.) UPDATE: As of the following morning, my refrigerated iced cupcakes had NOT turned brown or discolored or wept in any way.
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58 users found this review helpful
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Harvest Pumpkin Cupcakes

Reviewed: Sep. 30, 2010
I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins at best but what I got was actual pumpkin cake! (I've never tasted pumpkin cake before -- many pumpkin quickbreads, but never the light fluffiness of actual cake with pumpkin!) For the frosting I used: 1 tsp OJ, 1 tsp vanilla, 1 tsp. orange extract (and the other ingredients as listed). This let me use less powdered sugar so my frosting isn't sickeningly sweet. It piped beautifully, and tastes like a Dreamsicle. This recipe produced ONLY 24 cupcakes for me. They baked at 350 degrees for 30 minutes and 35 minutes in 2 different brands of muffin tin. Lastly, when my photo is up, I used a Wilton 1M tip to pipe (outside in, concentric circles). There is just enough frosting for 24 cupcakes using a 1M but I'm sure is plenty for smaller tips or knife-spreading. Thanks so much for the recipe, I can't wait to share these! UPDATE: I tried to get out of making these this year & made apple cake instead & DH had a FIT. He came as close to mutiny as he ever would in my kitchen, so today I made these for him to take to work and we ate the apple cake ourselves, lol.
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53 users found this review helpful

White Nacho Cheese Sauce

Reviewed: Jan. 1, 2010
This is close to the one I make, but I use real butter. I have slightly different measurements, and I use extra seasonings, but the base here is fine. This is the basic way to make a cheese sauce for nachos, macaroni and cheese, au gratin potatoes, etc. There is nothing wrong with the method--if it didn't work for you, you need to practice more :) *Note: A flour-y flavor means you didn't cook it long enough. It has nothing to do with the ratio of ingredients listed.
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48 users found this review helpful

Rich Pasta for the Poor Kitchen

Reviewed: Oct. 7, 2007
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).
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38 users found this review helpful
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Kumquats

Reviewed: May 14, 2010
This is the best recipe you aren't eating. I bought some kumquats on a whim and got them home, tried to eat one, and OMGYUCK. Like biting a lemon. So I decided to see what else could be done, and found this recipe. I cut them in half & de-seeded them; it doesn't specifically say to do that but I thought the description seemed to bear this idea out. I didn't drain mine at the end, and the sauce, as it cools, gels into ...well, jelly. The flavor can best be described as orange marmalade. We ate it over slices of pound cake, and I thought it was a great recipe! Thanks!
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32 users found this review helpful

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

Reviewed: Apr. 22, 2009
We liked this very much, even the husband, who isn't very fond of vegetables in general and NEW ways of serving vegetables in particular. (He actually could not I.D. the blueberries at first--he was pushing them off to the side until I asked him about it--thought they were black olives!). I did make a few changes based on necessity. *Resized the recipe to 10 so that I could use up 1 entire bag of romaine (which if you're curious, yields 8 cups of lettuce if you dont squish it down). *Used dried mixed berries instead of just dried cranberries. *Used less blueberries than called for and extra dried berries--this was a choice based on price, because I used fresh. I think I COULD have bought frozen blueberries, thawed & drained them though, because I don't really care if they stain my salad blue. *Used all low-fat feta & no goat cheese. None of the above changes make any real difference overall. Except maybe the feta or sunflower seeds--you need one or both of those to cut the sweetness. The real changes I made were in the dressing. *Used RED balsamic vinegar instead of WHITE because it's what I had. *Used pancake syrup instead of real maple because it's what I had. *Used olive oil instead of grapeseed oil because I couldn't find it at the grocery store. ~It was still tasty even with these substitutions. I mixed my dressing separately from my salad because the salad gets re-bagged and eaten all week and you can't do that with dressing all over it.
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30 users found this review helpful

Hester's Red Velvet Cake Icing

Reviewed: Apr. 23, 2011
This is a traditional Red Velvet Cake icing, sometimes called Waldorf-Astoria Frosting. Other versions use butter in place of Crisco, or have slightly more flour. I prefer the butter variety, but this version is stable at room temperature due to the Crisco, and the flavor trade-off is worth it when space in the fridge is at a premium. This was my first time refrigerating the milk/flour mixture and I can honestly say I won't do that again -- getting it that cold makes it hard to beat in without leaving bits behind, so room temperature works best for me. When doubling this recipe, do not double the liquid. I found that 1 1/2-1 3/4 cups milk was sufficient for a doubled recipe, and use whole milk if you can, so the fats bind to the flour rapidly, and you can do less stirring. Not doubling the milk when doubling the recipe is NOT a criticism of the recipe, just a rule of thumb for doubling frosting recipes in general. Thank you Carri G. for sharing your g-grandmother's recipe with us! P.S. Shortening has no flavor, so if yours has a flavor, throw it away and buy a new one, yours is going bad. Off-brands especially do this faster than regular Crisco. If your frosting has a weird TEXTURE that's different -- you needed to beat the sugar longer.
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27 users found this review helpful

Ricotta Breakfast Pancakes

Reviewed: Apr. 20, 2009
These were great! I was a little wary of the only other ricotta pancake recipe on here, so I did a search and found this one. It sounded fairly foolproof since it starts with Bisquick, and it worked out great. Do NOT expect a fluffy pancake. That isn't what these are. These are more like crepes--very thin and rich. They were exactly what I wanted, thank you for the recipe :)
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25 users found this review helpful

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