JeanieMomof3 Recipe Reviews (Pg. 1) - Allrecipes.com (18315546)

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Marshmallow Fondant

Reviewed: Jul. 29, 2012
I used 1 bag of regular mrshmallows and 2 kg of powdered sugar. I had to grease my hands a lot to knead it, but it worked perfectly after.
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Clone of a Cinnabon

Reviewed: May 27, 2012
I used 1 1/2 tbsp of cinnamon and that was perfect for us. i also used store bought frosting and it was still very good.
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2 users found this review helpful

Mom's Buttercream Frosting

Reviewed: Oct. 17, 2011
I followed other reviewers and added the sugar to the warm paste. I also used 1 cup sugar because I like a sweet frosting. I used 3/4 cup butter and 1/4 cup shortening. I whipped the shortening and butter while the paste cooled in the freezer (stir every 5 minutes to prevent skin). I slowly drizzled the paste (at this point I was dubious) into the shortening butter and to my astonishment a fantastic, fluffy frosting formed! I added one tsp of vanilla and one of rum. I used it on Black Magic Cake from this site (split into 4 layers). Great!
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4 users found this review helpful

Spicy Oatmeal Cookies

Reviewed: Sep. 9, 2011
I made mine with shortening as per the instructions and my cookies did not flatten at all. For flat cookies, butter is a must. Anyway, I used two bananas and creamed them with the shortening and sugar. i doubled the spices as well and added an icing sugar glaze (just dipped the rounded cookes into the glaze).
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4 users found this review helpful

Three Bean Salad

Reviewed: Aug. 26, 2011
Good.
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3 users found this review helpful

Traditional White Bread

Reviewed: Jun. 7, 2011
I misread the recipe and only used 1 tsp of salt. My loaves rose quite quickly as a result. I used butter instead of lard. Very good bread.
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3 users found this review helpful

Kimbop (Korean Sushi)

Reviewed: Jan. 16, 2011
I used radish and crab as well but I didn't use the cheese. I oiled the outside of the roll with a touch of sesame oil.
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2 users found this review helpful

Korean-style Seaweed Soup

Reviewed: Jan. 16, 2011
Break up your seaweed BEFORE you soak it because it gets really slippery. I needed to add a bit more salt. Overall a very mild soup.
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2 users found this review helpful

Beef Bulgogi

Reviewed: Jan. 16, 2011
Good. I one grated pear because a Korean friend said it would be better. :-)
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3 users found this review helpful

Jap Chae Korean Glass Noodles

Reviewed: Jan. 16, 2011
I thought it was good. Milder than I thought it would be, but still tasty.
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4 users found this review helpful
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Barbie Doll Cake

Reviewed: Aug. 9, 2010
Truly a fun cake. I had to make some extra layers to achieve the correct height and in the end I still had to take Barbie's leg off. The utube tutorial was helpful too.
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5 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Apr. 11, 2010
I used salted butter and smooth peanut butter. I added 1 tsp of vanilla and omitted the salt. I also added a package of peanut butter chips. I made 2 tbsp sized balls, dipped the tops in sugar and pressed with a fork. I baked them for 9 minutes and let them cool 2 minutes before putting them on a cooling rack. I got exactly 3 dozen cookies. They taste great. (I skipped the chiling). Thanks.
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4 users found this review helpful
Photo by JeanieMomof3

Classic Peanut Butter Cookies

Reviewed: Apr. 11, 2010
I used salted butter and smooth peanut butter. I added 1 tsp of vanilla and omitted the salt. I also added a package of peanut butter chips. I made 2 tbsp sized balls, dipped the tops in sugar and pressed with a fork. I baked them for 9 minutes and let them cool 2 minutes before putting them on a cooling rack. I got exactly 3 dozen cookies. They taste great. (I skipped the chiling). Thanks.
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9 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Mar. 15, 2010
I soak a slice of onion and a pressed clove of garlic in the milk for a few minutes before adding it. (remove the onion and clove)
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4 users found this review helpful

Cheese Meat-less Balls

Reviewed: Mar. 12, 2010
Really good! I did a 1/2 batch with cheddar and mozza cheese. I did the onion super fine and also added a clove of minced garlic, 1 tbsp of minced fresh parsley and a dash of Worchestershire sauce. I ground the walnuts superfine too. I had a bit of difficulty browning them evenly (I didn't want to waste too much oil). I had lots of space between the balls in the pan, so I chopped up 2 carrots, 2 potatoes, 2 large mushrooms and a stalk of celery and threw those with a hand few of frozen peas over the balls. I sprinkled 1 tbsp of flour over the whole thing. Then for the gravy I used 2 cups of McCormick's All Vegetable Boullion with 2 tbsp of cornstarch whisked in (and a dash of soysauce for colour). I poured it over the top and covered. I baked it 40 minutes covered and then 10 more minutes uncovered. I let the casserole stand for 5 minutes before serving. Thank you for suggesting this recipe! It really inspired me tonight.
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3 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Mar. 11, 2010
I didn't like this. It really only tasted like powdered sugar. Not even a step up from the stuff you buy in a can. I won't use this again.
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4 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Mar. 3, 2010
I didn't have the squash, tomatoes or zucchini and I subbed frozen peas for the green beans but it was still very good. I threw in some leftover feta cheese as well. Double the sauce portion. Yum!
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7 users found this review helpful

Peppy's Pita Bread

Reviewed: Feb. 15, 2010
Followed the directs except I made the dough in my kitchen aid. I let it rise in the bowl for 30 minutes. Then 20 minutes after they were rolled. Really good.
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3 users found this review helpful

Chocolate Scotcheroos

Reviewed: Feb. 10, 2010
I made a small batch of this in the microwave. I cooked the syrup and sugar for 1 1/2 minutes stirring it every 20 seconds. I used Life cereal. I like it.
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3 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Feb. 9, 2010
These turned out beautifully. I halved the recipe and made 12 cookies. I rolled them into balls and used the end of a wooden spoon to make a deep hole. Then I expanded the hole with my thumb. I baked the cookies empty for 10 minutes then another 5 minutes after I put the jam in. Also I used a pestle to press the indent in again before I filled the cookies. It worked perfectly.
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7 users found this review helpful

Displaying results 1-20 (of 49) reviews
 
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