Jen Recipe Reviews (Pg. 1) - Allrecipes.com (18194059)

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Lemon Bread

Reviewed: Apr. 12, 2013
I used butter for the shortening, and it was excellent. Sweet and tart, and so moist. I leave the loaf in the pan when I pour the glaze over so it soaks in well.
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Maple Glazed Turkey Roast

Reviewed: Jan. 11, 2013
This was excellent. I used a 6.5 lb. bone-in turkey breast, and it was done in 2 hours (had a pop-up timer). Mom said it was the best turkey she had ever had. Thanks Miki
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My Best Clam Chowder

Reviewed: Jan. 11, 2013
Way too bland. I made the mistake of not checking the reviews before I made it. Way too much tweaking needed to make it edible. The recipe needs to be re-written with the changes included.
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Old-Fashioned Coffee Cake

Reviewed: Jan. 21, 2012
Basically, this was a good cake. I followed the recipe exactly, next time I will cut the amount of nutmeg, it was overwhelming to me. And like other reviewers, I will probably add some cinnamon also.
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Baked Cod

Reviewed: Dec. 25, 2011
Loved this, it was so easy and tasty.
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Spooky Witches' Fingers

Reviewed: Dec. 25, 2011
These were so much fun to make, and eat! Everyone got a real kick out of them. The cookie was very tasty. Making these again next Halloween for sure!
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3 users found this review helpful

Overnight Coffee Cake

Reviewed: Dec. 25, 2011
This was so good, no changes need to be made. Very good taste and texture!
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Peanut Butter Cup Cookies

Reviewed: Dec. 25, 2011
Made as directed, refrigerated the pb cups, unwrapped and ready to go when the cookies came out. I did bake them one minute longer for a little more color. Delicious and dangerous!
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Authentic German Potato Salad

Reviewed: Sep. 26, 2011
Simple. Delicious. Winner.
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Jif® Peanut Butter Blossoms

Reviewed: Dec. 31, 2010
These were good, but next time the oven temp will be 350, they got a little too brown at 375 for the 12 minutes it took to fully bake them.
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1 user found this review helpful

Microwave Spiced Nuts

Reviewed: Dec. 31, 2010
Be careful, if you make them you will eat them. They are so good, I made them as directed, wouldn't change a thing. Used walnuts and pecans, roasted, had almonds but forgot...next time, there will be a next time. Maybe today!
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Ranger Cookies I

Reviewed: Feb. 27, 2010
Excellent cookies, very versatile. Just remember two cups of flour, not three!
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4 users found this review helpful

Cabbage Roll Casserole

Reviewed: Dec. 4, 2009
I chopped the cabbage coarsely, added garlic, worcestershire sauce, and some basil, oreg, and brown sugar. Cooked it in a huge pot on top of the stove. It's a definite keeper. Thanks
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Unbelievable Rolls

Reviewed: Nov. 27, 2009
I made these as directed. I used less than one cup of flour for kneading/shaping, the dough was delicate, not intended to be made dry and smooth as with most breads. I formed 24 rolls and put in a jelly roll pan (greased). I brought them to a neighbors for Thanksgiving, with great reviews. I did use an egg wash after the final rising-one egg white, one T. water, they were gorgeous.
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Belgian Salad

Reviewed: Mar. 1, 2009
The only thing I changed was the amount of sugar-I used 1/4 cup and it was great. If you take it anywhere, be prepared with copies of the recipe!
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9 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 17, 2008
Delicious! I'm afraid to double this recipe, I could get addicted. Next time I think I'll try some strawberry jam... Thanks so much for this keeper.
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Romaine Rice Tuna Salad

Reviewed: Mar. 26, 2008
This was excellent. I used 1 cup of brown rice and left the other ingredients the same, and it was lunch and dinner for myself and my husband. The romaine held up well and it was as good cold as it was warm. Thank you so much, it will be a regular in this house!
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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Jan. 10, 2008
This stuff is kick *** good. As others have said, omit any powdered spices, and use the seasonings you like. I used the basil, oregano, cumin, coriander and cayenne pepper, and allspice instead of cinnamon. I just used frozen peppers I had on hand. This is such a versatile recipe, I will be sure to have the ingredients in my pantry at all times! Thanks!
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Valentino's Pizza Crust

Reviewed: Dec. 16, 2007
I made this using 1/2 cup of whole wheat flour. I loved it! I parbaked it for about 8 minutes at 425. I made it on a large rectangular pizza stone, with cornmeal. I didn't use all of it as it seemed it would be too thick. It wasn't "bready" at all. Thanks for this great recipe.
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Crunchy Oven Fried Tilapia

Reviewed: Aug. 30, 2007
I didn't think this was bland at all, but I used Italian style bread crumbs, omitting the basil. I also used one whole egg rather than the whites. I will definitely make this again, with other types of fish.
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2 users found this review helpful

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