Jamie Budak Recipe Reviews (Pg. 1) - Allrecipes.com (15384174)

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Jamie Budak



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Ground Beef Jerky

Reviewed: Dec. 11, 2013
We tried this with ground venison. EXTREMELY salty! I think I'd use just half the amount of salt! The flavor was good though, other than the saltiness. And our meat dried much faster than the recipe states. It was only about an hour and a half until it was completely dry. Some parts even got a little crispy. I think I'd lower the oven temp and roll it thicker next time. Maybe add a little sugar too. I thought it needed a little sweetness.
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Spicy Refrigerator Dill Pickles

Reviewed: Aug. 20, 2013
I made a batch of these, but since we don't like sweet pickles, I just left out the sugar entirely. I also used fresh jalapeno peppers sliced up in place of the red pepper flakes (a friend gave me a bunch from her garden and I didn't know what to do with them). My husband LOVED them! I thought they were pretty good, but the pickling spice was even a bit too sweet for my taste. I prefer more of a tangy, garlicky pickle and the pickling spice has too much of a cinnamon flavor. I'm masking another batch with more garlic and no pickling spice. We'll see how that goes!
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Quick and Easy Pizza Crust

Reviewed: Apr. 25, 2013
Yum! Just made a pizza for a quick lunch for my son and it was delicious! I didn't have any olive oil so I just used melted butter. I used a hand mixer with dough hooks and it came together beautifully in just a couple minutes. I also didn't have any cornmeal so it just went straight onto a buttered pizza pan. It didn't stick at all. I baked it for about 10 min. before adding the toppings and it started to puff up a lot, so I poked it with a fork and smooshed it down. The crust was crispy on the outside and chewy on the inside, and nice and thick the way we like it. Will definitely make again!
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Soft Sugar Cookies IV

Reviewed: Sep. 24, 2012
This is such a versatile recipe! I've made regular sugar cookies with it and they were awesome, then I tweaked it with ginger, cardamon, cinnamon and orange extract for something a little different, and replaced some of the flour with cocoa powder for decadent chocolate sugar cookies. All turned out great! The original recipe cookies are best when you take them out of the oven when the very edges are just barely staring to brown. They should still look very white on top. I like to decorate them by dipping them or piping on melted Candy Melts. It seems to hold up better than frosting and tastes SO YUMMY!
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Photo by Jamie Budak

Pumpkin Bread IV

Reviewed: Dec. 9, 2011
I don't know if my review counts since I altered it a little, but it turned out beautifully! I substituted pureed bananas for half the pumpkin, and cardamom and ginger for the nutmeg and cloves, and added walnuts. It was SO GOOD. I took a basket of it to 2 Thanksgiving dinners and it was a hit. The leftovers (there wasn't much!) were awesome with coffee the next day too. Oh, also I used fresh pumpkin instead of canned.
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