LADYJAYPEE Recipe Reviews (Pg. 9) - Allrecipes.com (1584389)

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Peppermint Profiteroles with Chocolate Sauce

Reviewed: Dec. 30, 2006
Sauce needs semi-sweet chocolate (not bittersweet).
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Baked Pineapple Rings

Reviewed: Dec. 30, 2006
Served with blackened chicken; very good.
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Eggnog Cheesecake III

Reviewed: Dec. 26, 2006
I only had a 10" springform pan, so made an extra half-recipe of filling for this (didn't use quite all of that) due to my larger pan and a reviewer's comment advising that this doesn't come out as a deep cheesecake filling. I also used gingersnaps for the crust, upped the eggnog from 3/4c to 1c, & increased the nutmeg to 1/2tsp. Baked with a pan of water in the bottom of the oven to help prevent cracks (only had one tiny one), and let sit in oven with door slightly propped open, after baking, for about one hour. Drizzled this with Dulce de Leche (from this website). Thanks for the recipe, Bill!
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Dec. 26, 2006
I made up a batch of this for Christmas Eve afternoon appetizers, and it was so good, I had to immediately make another to ensure there was enough! The only thing I did differently was to reduce the cayenne pepper to a scant 1/4tsp for the sake of some guests who couldn't tolerate the heat; this gave it a "just-right" amount of spicyness while still allowing for the other flavors to come through. Thank you so much for sharing your recipe, Holly!
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Dip For The Stars

Reviewed: Dec. 26, 2006
I made this as written, except I forgot to repeat the layers...just put it all in my mold layered one time. Doesn't matter though; it still turned out so incredibly delicious; very rich though! A wonderful combination of flavors. Everyone liked this one! Thank you, Dana!
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Pear Honey Cranberry Sauce

Reviewed: Dec. 26, 2006
We really enjoyed this cranberry sauce for our Christmas Day dinner. Had several comments from guests who do not ordinarily like cranberry sauce, but had a taste of this and came back for more. The only change I made was to sub orange juice for the water, and I cooked it for about 15-20 minutes until the pears were cooked through and the cranberries had popped and were blended in well. Thank you, Sue!
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21 users found this review helpful

Homemade Vanilla

Reviewed: Dec. 21, 2006
Based on some other reviewers' comments, I split 4 vanilla beans, cut them in 1/2" pieces, and using a well-cleaned out wine bottle for its dark colored glass, placed them in only a half-pint of vodka, and corked it for about 30 days. I shook the bottle up everyday to thoroughly distribute the vanilla seeds, then after 30 days strained it all through a coffee filter, and bottled them! It smells great and is a nice dark brown color. I also did the same thing with a half-pint of rum for a vanilla-rum extract. Wish I would have made more now. With these changes, this is a 5-star recipe and great little Christmas gifts! Thanks, Ginger.
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68 users found this review helpful

Dulce de Leche from EAGLE BRAND®

Reviewed: Dec. 20, 2006
Definitely add vanilla extract or your favorite extract or liqueur, and it's perfect. I used the homemade vanilla-rum extract I made from this website and drizzled the dulce de leche over eggnog cheesecake (also from this website).
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Green Salad with Cranberry Vinaigrette

Reviewed: Dec. 19, 2006
This is a great salad dressing. As I usually do, I toasted the almonds on the stovetop in a dry hot (carefully tended!) skillet, rather than in the oven; after they were warmed throughout, I sugared them by adding a teaspoon or two of sugar stirring constantly until it stuck to the almond slices. Used frozen cranberries & added 1.5T sugar to the dressing or it would have been very sour with those fresh cranberries! Thanks, Nancy!
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Perfect Baked Potato

Reviewed: Dec. 19, 2006
Nice baked potato and potato skin. Thanks, Curleegirlee!
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Tropical Salad with Pineapple Vinaigrette

Reviewed: Dec. 18, 2006
I used canned pineapple & juice, subbed white wine vinegar for the red wine vinegar, spinach for the romaine, red onion for the green, and sliced almonds which I toasted & sugared, for the macadamias. Nice delicate dressing for this salad; we enjoyed it. Thank you for the recipe, Marianne!
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Broccoli and Cheddar Soup

Reviewed: Dec. 18, 2006
This is a very nice, smooth & creamy soup. I subbed fresh minced garlic for the garlic powder, used fresh broccoli, 1% milk, sharp cheddar, & added a couple of dashes of cayenne pepper toward the end. Thanks for the recipe, Pam!
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Cream Cheese Sugar Cookies

Reviewed: Dec. 17, 2006
This was a nice sugar cookie for Christmas cookie decorating with my stepdaughter. Whipped it up in the food processor in the morning, and we baked in the evening after dinner. We did roll them a little thicker than 1/8", on the advice of other reviewers, causing us to have to bake them about 5 minutes longer. Used the "sugar cookie icing" recipe from this website. Thanks for sharing your recipe, Karin!
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Sugar Cookie Icing

Reviewed: Dec. 17, 2006
Made just as the recipe stated; we got the low quantity of liquid in the recipe to work; just took a little extra muscle/time! Tasted good with the Cream Cheese Sugar Cookies recipe from this site. Thanks for the recipe, Janice!
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Family's Creamed Spinach

Reviewed: Dec. 12, 2006
This is a nice little weeknight sidedish. I only used one package of frozen spinach and, with the full amount of sauce called for, that seemed to come out about right. I replaced the garlic salt with granulated garlic and omitted the salt altogether (there was plenty of salt from the canned soup). I also microwaved my chopped onions for 2-3 minutes to give them a headstart. Served with Brown Sugar Meatloaf, sliced fresh tomatoes, and sticky rice. Thanks for the nice side dish recipe, Utopia!
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Peppermint Brittle

Reviewed: Dec. 9, 2006
Had I known this, one of my favorite Christmas treats, was so easy to make, I would have done it long ago! I scaled the recipe in half due to not having 2 full pounds of white chocolate on hand. Spread in a rectangular 7"x11" glass baking dish, but would probably have been better to use a 9"x13" to get a thinner brittle. DeLISH though! Thank you, Brenda!
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Caramels

Reviewed: Dec. 9, 2006
This was my first time making caramels and my first time using a candy thermometer. I followed the recipe exactly and these came out great; SUCH wonderful flavor! They could be very addicting. Thank you so much, Barbara!
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Sunday Brunch Casserole

Reviewed: Dec. 8, 2006
This was a nice dish; tastes much like a frittata my husband makes. I subbed cajun seasoning in for the dill because we're not huge fans of dill. Thanks for the recipe, Patricia.
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Pork Chops with Blue Cheese Gravy

Reviewed: Dec. 7, 2006
My pork chops were very thick (over 1") and they emitted a LOT of juices, so for a thicker sauce, I doubled or maybe even quadrupled the cheese using 1/2 of the gorgonzola variety and 1/2 regular blue cheese; next time, I think I'd go with all gorgonzola. I used all half and half, rather than cream. Next time I would use a thinner pork chop or else cut the thick chops in half lengthwise. This was very good. We had a lot of leftover sauce; tonight we had grilled burgers and drizzled some of the sauce over them for a blue cheese burger; it was delish. Thank you, Toni!
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Italian Sausage Soup with Tortellini

Reviewed: Dec. 3, 2006
This was a very good soup on a cold autumn night; first time I've gotten warm today while eating it! I scaled the recipe in half for two of us, and we ended up with a little bit leftover. I skipped the water and used all beef broth (low-sodium, which I recommend especially if you do use canned tomatoes which, like nearly any commercially processed food, also contain salt). I didn't peel/seed fresh tomatoes (threw in one whole fresh roma because it was there!), but went with several other reviewers and did toss in a can of diced tomatoes (Muir Glen fire-roasted organic); skipped the tomato sauce altogether. Used Italian chianti wine. Cut carrots into matchsticks and added at the end with zucchini and the tortellini so they would be a bit more crunchy. Served with a garnish of homemade pesto and a sprinkle of shredded parmesan cheese in each bowl, and freshly baked Mama D's Italian bread. Thanks for sharing your recipe, Mary P!
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