Janet Lee Recipe Reviews (Pg. 1) - Allrecipes.com (16965498)

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Janet Lee

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Devouring Oatmeal Chocolate Chip Cookies

Reviewed: Jun. 12, 2013
Wonderful cookie recipe! The cinnamon gives it an added flavor to distinguish these from most chocolate chip cookies. I substituted half the butter with butter-flavored shortening so the cookies wouldn't bake too thin, as I read other reviewers state. Flattening before baking at 350 for ten minutes, they came out perfect...not too flat, but not like a cake, either. The outside was lightly crisp, while the inside was soft and chewy. Will definitely be making these again!
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Creamy Potato Lasagna

Reviewed: Jun. 11, 2013
Absolutely wonderful! I followed directions (almost) to the letter, except my pkg of broccoli was a tad larger, and the cubed ham I pulled from my freezer measured a bit more, but otherwise I followed the recipe. My husband and I loved it! I put the potato slices in my salad spinner to get rid of as much of the water they soaked in as possible. The dish turned out perfect...not soupy and not dry. This is definitely going into my recipe box to make again and again!
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Great Chicken Marinade

Reviewed: Feb. 26, 2013
Doubled the recipe for my large family. Because I had so much chicken (10 lrg breasts), I made 3x the marinade and let them marinate overnight. I also baked them with the marinade. The seasonings were good, but the lemon overpowered everything else. Could it be because of the extra marinade? My entire family ate it and said it was okay. Guess we're just not huge lemon lovers.
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Pumpkin Pancakes

Reviewed: Sep. 29, 2012
I wondered about the vinegar in this recipe...can't remember using vinegar in pancakes before...but I made them exactly as instructed and they were wonderful!...a definitely hit with my husband!
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Cookies for Breakfast

Reviewed: Sep. 18, 2012
While I took this original recipe from this site (Whole-Grain Breakfast Cookies), I customized it for my family's dietary needs. I gave the original recipe 5 stars, as well!
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Canned Tuna Loaf

Reviewed: Aug. 29, 2012
I made this recipe as written and I'll make it again! BUT, next time I'll make changes. This loaf recipe should either be doubled or made in a smaller loaf pan. The directions did not indicate whether the canned tuna should be drained or not, so I drained it, saving the liquid in case I thought the pre-baked loaf looked too dry. I opted to leave the tuna liquid out. The loaf was a bit dry, but it could have as much to do with the fact that the pan was over-sized (in my opinion). Baking it at 400 degrees might a bit high, as well. While I don't often eat it, I loved the horseradish in this loaf. I didn't, however, like the ceyenne pepper, but realize it's a personal preference. All in all, a good basic recipe.
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Canned Tuna Loaf

Reviewed: Aug. 29, 2012
I made this recipe as written and I'll make it again! BUT, next time I'll make changes. This loaf recipe should either be doubled or made in a smaller loaf pan. The directions did not indicate whether the canned tuna should be drained or not, so I drained it, saving the liquid in case I thought the pre-baked loaf looked too dry. I opted to leave the tuna liquid out. The loaf was a bit dry, but it could have as much to do with the fact that the pan was over-sized (in my opinion). Baking it at 400 degrees might a bit high, as well. While I don't often eat it, I loved the horseradish in this loaf. I didn't, however, like the ceyenne pepper, but realize it's a personal preference. All in all, a good basic recipe.
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7 users found this review helpful

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