JENHERE Profile - Allrecipes.com (18176355)

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JENHERE


JENHERE
 
Home Town: Miramar, Florida, USA
Living In: Columbus, Ohio, USA
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies:
Recipe Box 3 recipes
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Recipe Reviews 6 reviews
Cup of Everything Cookies
These cookies were crumbly and dry. I prefer a dense, chewy cookie. Maybe it needs another egg or some molasses to keep the moisture over all of the "cups" of ingredients. Also, this recipe just makes too many cookies. I didn't think there was such a thing, but apparently, there is. The dough completely fills a Kitchen Aid stand mixer's bowl.

10 users found this review helpful
Reviewed On: Feb. 25, 2007
Chicken Tikka Masala
This recipe wouldn’t get four stars on its own merits. It might not even get three. However, it’s structural helpfulness was a great guide to making a fantastic (meatless) tikka masala. I made a lot of substitutions and additions, most importantly subbing Quorn cutlets in for chicken. I followed the marinade recipe as-is (except I scaled the salt content WAY back, because 4 teaspoons?? Seriously?), then added shallots, fresh ginger, more garlic, and a lot of spices (more cumin, tumeric, coriander, garam masala) to the cream sauce. I omitted the jalapeno because the flavor is incorrect for Indian cooking, but kept the heat with cayenne. Also, I used fire roasted crushed tomatoes instead of canned sauce and added finely shredded baby spinach at the very end (cooked until just wilted, then served over steaming basmati rice!) So remember to taste as you go, and if you love real Indian food, you’re going to need to add a lot more flavor to this.

4 users found this review helpful
Reviewed On: Nov. 30, 2006
Pizza Crust II
This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!

12 users found this review helpful
Reviewed On: Sep. 25, 2006
 
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