JENSPIN Recipe Reviews (Pg. 1) - Allrecipes.com (1573739)

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Apricot Muffins

Reviewed: Aug. 27, 2014
It seemed a waste to drain all this flavorful apricot liquid into the sink, so I added some sugar, cornstarch, and a tiny splash of almond extract, simmered it, and reduced it down into a fresh jam to serve with the muffins - a perfect complement! As for the recipe itself, I agree with another reviewer - these make closer to 18 than 12 standard muffins. I added some vanilla, substituted milk+vinegar for buttermilk, and topped them with demerara sugar before baking. I also used California apricots (the darker, larger halves, as opposed to the small whole dried Mediterranean apricots).
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Beer Cheese Fondue

Reviewed: Aug. 16, 2014
When I added the flour, the cheese did not consolidate like it should, even after stirring and cooking for 8-10 minutes. I whisked in an extra half tablespoon flour, and that helped, so I whisked in the other half. Bingo - perfection. That perfection was short-lived. In the time it took me to bring everything to the table, my fondue had gone from smooth and creamy to grainy to lumpy. I took it back to the stove top, stirred vigorously, and reheated a bit, but it didn't help.
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Crepes

Reviewed: Aug. 16, 2014
Medium-high heat helps keep them from sticking to a nonstick pan. You won't need any butter or oil. Be patient and let them start to release themselves on the edges, then let them go the rest of the way. They turn out a little more golden that way, but stacking them on a plate keeps them pliable.
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Mango Salsa Couscous

Reviewed: Jul. 5, 2014
This was good, but it was missing... something. My guess is salt. I used some fresh mango salsa from a friend (heavy on the mango), and my guess is that there wasn't much salt in it, like there would be in commercial salsa. That said, it paired quite nicely with macadamia-crusted fish fillets with mango cream sauce!
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Baked Paprika-Parmesan Chicken

Reviewed: Apr. 19, 2014
I made this on the stovetop instead of baking (my oven was occupied at a different temperature), pan-frying chicken tenderloins in a little vegetable oil, which was a lot faster than baking. It was tasty, a nice riff on chicken parmesan.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 18, 2014
Not the best banana bread I've ever made. Very little rise to it, so it was particularly dense, and I adjusted the baking soda/powder ratio. There isn't really any acid in the recipe for the baking soda to react with, so if I were to make it again, I'd probably use all baking powder, no soda, and maybe a little extra than is called for.
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Cindy's Jambalaya

Reviewed: Oct. 27, 2013
Used the Simple Cajun Seasoning here on this site, but used about 2 tsp, but no salt/pepper from the recipe.
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Pumpkin Mochi

Reviewed: Oct. 12, 2013
I added about a teaspoon of cinnamon and some freshly grated nutmeg before baking. Delicious!
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Buttermilk Pancakes II

Reviewed: Apr. 6, 2013
Just made these with some leftover buttermilk from another recipe - but this might motivate me to keep some buttermilk in the fridge more regularly! I completely forgot to add the melted butter, but I don't believe it suffered at all for that omission. I let the milks and eggs sit out for about 30 minutes to take the chill off, as another reviewer recommended. I made a half recipe, which made about a dozen small-ish pancakes that rose SO high!
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Simple Scones

Reviewed: Jun. 17, 2012
This is the scone recipe I've been searching for! Perfect texture. I made it without the raisins/currants, but it would surely be tasty. The grated butter is such a great way to cut butter into flour without overworking it, especially in warm climates. I might pull out the food processor next time, because grating a slick stick of butter by hand seemed really dangerous.
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Baked Pancake Squares

Reviewed: Feb. 11, 2012
These were merely okay for me, and the base recipe here requires a lot of doctoring. I used a medium egg instead of egg substitute, half the baking powder, added a splash of vanilla, and before I poured the batter into the pan, I melted 4 T butter, mixed it with 1/2 c brown sugar and some macadamia nuts in the bottom of the pan. After baking, there was a lot of excess butter around the edges I poured off before inverting it on a plate. The brown sugar was still a little grainy. A nice change from saturday-morning pancakes or waffles, but probably won't be a mainstay.
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Veggie Lo Mein

Reviewed: Nov. 2, 2011
Like others have said, a good basic recipe. I wound up doubling the soy and oyster sauces, plus I substituted cornstarch for flour (and used more of it) so it wouldn't be so thin. I recommend undercooking your noodles slightly so that they can finish in the sauce without being overdone.
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Frosted Pumpkin Cookies

Reviewed: Jul. 19, 2011
These were good, but the reviews set me up with higher expectations! The pumpkin flavor definitely gets lost with everything else these cookies have going on; I'll see what I think after they've aged a day. I added more spices - extra cinnamon, some ginger, allspice, cloves, and nutmeg - upon reading the suggestions. The shortening keeps these cookies from spreading much, which makes for nice puffy cookies. The frosting was more like a maple fudge. I wound up adding nearly all 2 c. of confectioner's sugar, but if I were to do it again, I might stop between 1.5 and 1.75. It was hard to get the fudgy frosting to really stick to the cookies. I was glad for the craggy tops to give it any traction. I might try these again, but I don't know if they'll make it into the holiday cookie canon.
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White Chocolate Macadamia Nut Cookies III

Reviewed: Jul. 12, 2011
Used half-butter, half-shortening instead of all butter. Doubled the nuts and the chocolate chips. Also made much larger cookies than recipe calls for - I used my 2-tablespoon scoop instead of teaspoons! Baked about 14 minutes at 350 degrees and got gorgeously tanned and delicious cookies that still have a bit of chew in the middle with crunchy edges.
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Crunchy Caramel Corn

Reviewed: Jul. 12, 2011
Wow, this is remarkably delicious. I didn't measure my popcorn - just used 1/3 c. kernels on the stovetop, some yellow popcorn oil, and a couple shakes of popcorn salt to heighten the salty-sweet effect. I skipped the peanuts (for now). Use a big spoon to stir the corn, because that sugar mixture is napalm-hot. I can't wait to try some variations: maple-pecan, almonds with almond extract. This hasn't lasted very long in my kitchen today, and the microwave prep couldn't be easier! I have a 1100+ watt microwave, and I cooked the syrup for 2 min total and the corn for 2 min. The crunch is perfect and all the popcorn is coated.
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Curried Zucchini Soup

Reviewed: Aug. 16, 2010
Very easy and very tasty. A great way to use abundant garden zucchini when you've exhausted all the zucchini-bread recipes you can handle. I was looking for a recipe I could modify to re-create a saffron-courgette soup I had in the UK last summer. But the curry sounded good, too, so I made half with curry powder and half with saffron. I love them both! No need for cream, either - the hand blender gives it a great texture.
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Dark Rye Bread

Reviewed: Jul. 20, 2010
Dense loaf with good flavor - I should have warmed my water before putting it in the bread machine pan. Will try that next time to see if I get a larger, lighter loaf. Also added more caraway seeds - about 4 times as many!
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Banana Cake VI

Reviewed: Sep. 20, 2009
Made half a recipe in an 8x8 Pyrex pan but had to bake it well over an hour before it was done. Heavy, but good banana flavor. Used a plain buttercream frosting recipe instead of cream-cheese.
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Honey Limeade

Reviewed: Aug. 16, 2009
Excellent with or without honey. I think it's the perfect combination of tart and sweet. Extremely good over cracked ice.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Jun. 12, 2009
Flattened out on top - likely a result of overfilling the pan, or else too much baking powder. Will probably be better the next day as the flavors blend.
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