JFICKES Recipe Reviews (Pg. 1) - Allrecipes.com (1466584)

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Chocolate Cavity Maker Cake

Reviewed: Aug. 5, 2005
I made this recipe last night and it is fabulous - the batter was enough for one full size cake and five mini bundts. I gave it to my employees as a reward as well as sending some to my husband's office and it is all anyone can talk about this morning! The cake also worked very well with the bundt pans, coming out cleanly and easily every time.
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Seven-Up™ Cake II

Reviewed: Aug. 5, 2005
I followed the directions exactly for the cake and it turned out tasting very well. I had problems removing it from the bundt pans - I used a combination of butter and Pam to prepare the pans. The batter was enough for 18 mini bundt pans but I only had 7 cakes come out whole. I believe it's from the carmelized sugar on the outside of the cakes. I have used these pans for other recipes without problems.
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Whole Grain Banana Muffins

Reviewed: Mar. 21, 2008
These muffins are awesome! I didn't have white sugar so I used the same amount of light brown sugar and they turned out great. I was surprised that the banana and maple tastes weren't nearly as strong as I expected (in a good way). They have a really nice flavor and texture without anything being overpowering. I am going to try them with dried cranberries instead of raisins (or maybe in addition to) next time.
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Pumpkin Bread IV

Reviewed: Oct. 19, 2008
I made this recipe today and it was fantastic! I used freshly roasted and pureed pumpkin instead of canned and I only had four eggs so I used 2TB applesauce for each of the two remaining eggs. Otherwise I followed the recipe and it turned out great even at our high altitude.
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Beef Stroganoff II

Reviewed: Nov. 17, 2008
Very good - I tried this recipe following the instructions. I read several people's suggestion about the beef broth but didn't have that on hand. Instead I added a can of beef gravy with the mushroom soup and about a cup of water. I also added sliced mushrooms. It came out great, was easy and I'll definitely make it again!
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Caramel Corn IV

Reviewed: Feb. 24, 2009
This is a great recipe! I've made it several times and I haven't had any issues. We like our corn with a lot of caramel so I double that and use 1/2 - 3/4 cup of popcorn instead of a whole cup. I did turn the oven temp down to 275 like other reviewers recommended. I like to add slivered almonds to it also. To keep a good consistency, I start popping my corn a minute or two before the caramel sauce starts to boil. They both get done about the same time (I've let the caramel go another couple minutes without issue) and then I dump the caramel right into the popcorn pot and mix it while it's still on a warm burner. I haven't had any issues at all with clumping. Also, I soaked the pans with water for a bit and had no problem cleaning them out. :)
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Tomato Basil Penne Pasta

Reviewed: Jul. 29, 2009
I really enjoyed this recipe! I made the following changes: Smart Taste Rotini instead of Penne, followed the directions on the box for cooking time. I used much less cheese than the recipe called for - about 1/2 a cup of mozz, a small amount of parm and added feta instead of the jack. It came out great. Next time I will add spinach for sure. I served it with the Parmesan Chicken recipe by Mollie Hall on this site (see my review there for my adjustments). FANTASTIC dinner - everyone in the family had seconds!
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Parmesan Chicken

Reviewed: Jul. 29, 2009
This is easily the best chicken parm I have made. I did make the following adjustments: I used chicken tenders rather than breasts. I pounded them to tenderize and pulled out that white strip they always have (what is that?) which nicely sectioned off some chicken nuggets for my two year old. I didn't have seasoned bread crumbs so I put some whole grain saltines in the food processor along with parmigiano reggiano and some "pasta sprinkle" from Penzey's Spices. It's a blend of sweet basil, turkish oregano, thyme and garlic. I processed everything together until it was a light crumb consistency. I used the egg and crumb coating as described. Rather than pan frying, I put the chicken strips on a non-stick cookie sheet. Following a previous reviewer's advice, I lightly brushed the chicken with melted butter before baking at 425 degrees for about 30 mins. I did flip the chicken about 20 minutes in. It browned perfectly and came out with a crispy coating I've never gotten out of an oven baked chicken. I served it with the Tomato Basil Penne Pasta submitted by timbertiger on this site. I noted my changes to that recipe in the reviews. FANTASTIC meal!
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Jo's Rosemary Bread

Reviewed: Nov. 30, 2009
This bread is amazing. Absolutely the best recipe I have made from this site - if there were more stars I would use them! The only change I make is to use the dough cycle on the bread machine, remove the dough and put it in a greased pan and bake in the oven at 350 for about 30-40 minutes. I like the crust better when it's cooked in a regular pan. I made this for a charity auction and it went for $9 per loaf!
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Ranch Hamburger Buns

Reviewed: Mar. 22, 2011
Great recipe - made it as directed and it turned out beautiful and super yummy! I used Penzeys Buttermilk Ranch and topped with sesame seeds. I made them to go with the Ranch Burgers recipe from this site (by DAMIANSMOMMY) and added caramelized onions to make an amazing burger. Will definitely be making these again!
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Ranch Burgers

Reviewed: Mar. 22, 2011
These were fabulous! I only used about 1.5 pounds of meat (93/7) and cut back on the crackers to about 1/4 cup. I used Penzeys Buttermilk Ranch and they came out fabulous! I served them with the Ranch Hamburger Buns recipe from this site and caramelized onions. Out of this world burgers!
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Simple Scones

Reviewed: Jun. 13, 2011
This is definitely a five star recipe. I made it in the food processor like other reviewers had suggested which made it super fast and easy. None of the ingredients needed adjustment and there are endless choices to customize. I split the batch in half and made chocolate chip and cherry almond. Both were FABULOUS! Thanks for posting the recipe!
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Ginger Chili Citrus Salmon

Reviewed: Dec. 13, 2011
I thought this was a fabulous marinade - I also baked it rather than grilling, but followed everything exactly. I made a sauce out of some of the marinade to top the fish and we loved it. Thanks for the recipe!
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