JAMISON G. Recipe Reviews (Pg. 1) - Allrecipes.com (1477945)

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JAMISON G.

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Bread Pudding III

Reviewed: Jul. 25, 2011
I'm a big fan of bread pudding, so I was excited to try this recipe. I used a loaf of cinnamon swirl bread, omitted the ground cinnamon and nutmeg, and used golden raisins. Like others have stated, I had to bake it for a good hour for it to set. I topped it with caramel sauce - a very tasty bread pudding, similar to what they serve at my favorite diner (they refer to it as "Cinnamon Brown Betty").
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Strawberry Syrup

Reviewed: Jan. 4, 2011
I thought this syrup was good, nothing outstanding. Next time I will add cornstarch to thicken it.
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1 user found this review helpful

Cinnamon Bun Icing

Reviewed: Dec. 25, 2010
Made this frosting to go over the 90-Minute Cinnamon Rolls on this site. Superb and evil. :)
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2 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Dec. 25, 2010
Simply incredible. One of the best items I have ever baked. I used unbleached flour, organic eggs and organic cane sugar to make it a little healthier. That all went out the window when I made the Cinnamon Bun Icing from this site to top the rolls with, but oh well! These beat a certain famous cinnamon roll bakery chain hands down. Serve them to your non-baking friends - they'll think you're a genius.
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Roasted New Red Potatoes

Reviewed: Dec. 25, 2010
Such an easy side dish. They were crunchy on the outside and soft inside.
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Herbed Green Beans

Reviewed: Dec. 25, 2010
A good, basic green bean. You can jazz it up with your herbs of preference. I steamed the green beans rather than microwave them - it doesn't take much more effort, and I feel it's a little healthier.
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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Dec. 25, 2010
Just follow the previous suggestions to cream the butter and sugar first, double the cinnamon/sugar filling and to bake it at 350 the whole time and you'll be fine. I used my DeMarle silicon bundt mold, and the cake came out moist and nonsticky. I also drizzled a vanilla glaze over the top.
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Easy OREO Truffles

Reviewed: Dec. 25, 2010
These are amazing. It's pretty essential to chill the Oreo mixture before rolling into balls, and then chilling again before dipping into the melted chocolate. I just balanced each truffle on a spoon, rolled in chocolate, then pushed it off the spoon onto wax paper with a chopstick. I used a high-quality blender and the mix didn't stick at all. Brought them to the office for Christmas and got rave reviews.
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5 users found this review helpful

Cranberry Sauce

Reviewed: Oct. 31, 2010
I always end up buying bagged cranberries, and I like to rinse them before cooking. Because I don't like too strong of an orange flavor, I used 1/2 cup OJ and 1/2 cup water. I also add a few splashes of grenadine syrup to taste. Cranberry sauce is my favorite thing to make for Thanksgiving because it's the easiest dish!
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Tater Tot Casserole IV

Reviewed: Sep. 29, 2010
This was pretty tasty. I browned a pound of ground beef with chopped onion (I omitted the sausage). I used one can cream of mushroom and one can cream of celery, and added a couple spoonfuls sour cream. Next time I will thin the soup mixture with a little milk to make it creamier. One can of soup is NOT enough for this recipe - it would be too dry. With the soup I mixed in some frozen mixed veggies (corn, carrots, green beans and peas). Layered the ingredients as directed, but added shredded cheddar on top of the meat mixture, and then a little more cheese on top of the tots near the end of the baking time. The meat definitely needs seasoning if you want a more robust flavor. A good casserole for a cool autumn night.
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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Sep. 28, 2010
This is a really good tuna salad recipe. I toast it on English muffins with a slice of cheddar cheese. Mmmmm. I think the red wine vinegar really adds to the flavor.
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2 users found this review helpful

Slow Cooker Stuffing

Reviewed: Sep. 28, 2010
I made this for Thanksgiving last year and will probably make it again this holiday season. I don't think I changed the recipe at all. A great stuffing recipe.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 28, 2010
I have made this several times for my friends and they love it. I simmer the chicken in vegetable broth in the slow cooker until the meat falls apart when I shred it. I put the shredded chicken in a bowl and I stir in Frank's Buffalo sauce to taste. I don't bother with the ranch seasoning, although it might add extra flavor. I pile the meat onto hoagie rolls, top with cheese, and broil them for a couple minutes. Yum!
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Cashew Chicken with Water Chestnuts

Reviewed: May 2, 2009
This was probably the best stir-fry I've ever made. I used shredded rotisserie chicken meat and added some minced garlic. I prefer veggies like zucchini, cabbage, and broccoli. Other than that, I didn't adjust the recipe at all. I served it over jasmine rice. Great recipe!
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Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Feb. 23, 2009
This was better than I expected. I halved the recipe and cooked it in the slow cooker on low for 8 hours. I used Costco frozen meatballs, and added a vegetable bouillon cube dissolved in a cup of hot water after about 4 hours of cooking, because the sauce had started to cook down a bit. I added several spoonfuls of sour cream right before serving. The meatballs were so tender! This was great!
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Slow Cooker Manly Stew

Reviewed: Jan. 6, 2009
I used only 2 lbs of stew meat, reduced-sodium cream of mushroom soup and added a couple of splashes of red cooking wine. I seasoned the meat with garlic powder and flour, seared it in oil, and then cooked on high for about 4 1/2 hours, adding sliced carrots, mushrooms, and frozen peas with pearl onions during the last hour of cooking. The meat came out fairly tender, but I think it's always best to cook on low heat in a crockpot if time permits. This made plenty of gravy and had a nice flavor - with the vegetables, it reminded me of pot roast. Easy and tasty - my husband ate it open-faced on a thick slice of bread with mashed potatoes, and he loved it.
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Tortilla Rollups IV

Reviewed: Jan. 6, 2009
These are so amazing...I made them for a Super Bowl party last year and plan to repeat it this year! I add chopped black olives to the mixture. I find that taco seasoning adds good flavor, but can be overwhelmed by the salsa...so season to your taste. People are so impressed by these at parties...they think you spent more time on them than you actually did.
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Fabulous Zucchini Grinders

Reviewed: Jan. 6, 2009
This is a great way to use up all the summer zucchini! I made this quite a bit last summer but forgot to rate it until now! I make this in a toaster oven - I agree that you should toast the bread first so it doesn't get soggy.
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Cottage Cheese Chicken Enchiladas

Reviewed: Jun. 5, 2008
OMG, I loved these! I'm a big fan of buying a roast chicken from the deli and using the meat for various chicken dishes, so that's what I did here. I sauteed chopped onion and the green chiles, then added the shredded chicken meat and half a packet of taco seasoning and simmered it with a 1/4 cup of water. I used flour tortillas and a mix of Jack and Cheddar cheese. I haven't yet perfected making my own enchilada sauce, but I think the Las Palmas canned brand is pretty good. These come out very good!
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Pepperoni Pizza Pita

Reviewed: Nov. 13, 2007
I've been making this for years. They're really easy to make in a toaster oven - I toast the pita lightly so it won't get soggy, take it out and cover it with sauce and toppings, and then bake it until the cheese is bubbly. So good and so easy!!
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