Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (18389627)

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To Die For Blueberry Muffins

Reviewed: Dec. 20, 2014
I though these were just ok, nothing spectacular. The topping gave these muffins most of its flavor. I think they might be better if made with butter instead of oil. I followed the recipe exactly so I think as is the recipe is lacking that "to die for" quality I was hoping for.
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Cinnamon Coffee Cake II

Reviewed: Feb. 2, 2014
With a few changes this was fantastic!!! I used half melted butter and half coconut oil instead of the vegetable oil. The cake mix I had already had pudding in the mix so I added just one package of coconut pudding mix (thats what I had on hand. I also doubled the cinnamon.
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Coconut Cream Cake I

Reviewed: Sep. 4, 2013
Anyone who knows me knows that I am a coconut addict! This cake is one of my most favorite recipes. I use Trader Joe's vanilla bean cake mix (tastes like home-made). I don't use the full can of condensed milk because I don't like things that sweet. I also add a little coconut extract to the milk mixture. I've also found that this cake tastes better and better each day it stays in the fridge. I like to make it one or two days in advance. Thanks for the recipe!
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Big Soft Ginger Cookies

Reviewed: Sep. 4, 2013
I was looking for a recipe that was similar to the gingersnap cookies I get at Great Harvest Bread Co. This recipe was it! I've made these probably 4 times and always have compliments.
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Simple, Classic Chicken Potpie

Reviewed: Sep. 4, 2013
Delicious! The sherry really made this taste amazing! I made my own butter crust, used fresh vegetables that I sauteed, and shredded up a Costco rotisserie chicken. I LOVE this recipe!
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Beef Stroganoff III

Reviewed: Jan. 23, 2013
My family and I thought this was really good. The only changes I made were using fresh crimini mushrooms in place of the canned and I used sherry instead of the white wine. The sherry gave it an awesome flavor. I will definitely make this again.
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Dark Chocolate Bacon Cupcakes

Reviewed: Aug. 18, 2011
These cupcakes were delicious! I loved how moist and dark the cake was and the bacon added a really great element. I forgot to save some bacon to sprinkle on top, which I think would have made them even better. This is my go-to chocolate cake recipe now, with or without the bacon. For the frosting I used a basic cocoa buttercream and then lightly sprinkled sea salt on the top of each cupcake to bring out the rich flavors.
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Simple White Cake

Reviewed: Jul. 5, 2011
I'm on the hunt for the perfect white cake to make cupcakes for my parent's 40th anniversary. I scaled this recipe down to just make a few cupcakes to try out and I have to say I'm disappointed. Normally I love cake that is dense and has some body to it, but this was was more like cornbread. It didn't taste terrible, but it wasn't great either. I used other people's suggestions too. It wasn't dry, but just not the texture that I'm looking for. I will keep on looking.
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Traditional White Bread

Reviewed: Feb. 26, 2011
Incredibly easy to make, pretty fool-proof. The loaves turned out beautiful (except for the fist print that my one year old decided to leave in the dough while it was rising!) In my oven I only had to bake for twenty minutes. Any longer and it would have been hard. The only thing that I didn't like about it is the yeast taste is a little more pronounced that I like. I usually never eat white bread, so maybe that is the issue.
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Brunch Scones

Reviewed: Dec. 25, 2010
I am eating one of these fresh out of the oven as we speak! This was my first time actually making scones, although I have eaten plenty in my lifetime. Very easy to prepare, except for dealing with the sticky dough/batter. It's much easier to just form the scones by hand then to try and roll it out and then cut. I only gave this recipe four stars because I tend to like scones slightly more dense while still being moist, but that is just my preference. If you are looking for a scone that is light and moist then this is the recipe for you. One change that I did make was that I used frozen blueberries and lemon zest instead of the currants.
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Creme Brulee French Toast

Reviewed: Aug. 8, 2010
Excellent recipe! I took some of the other suggestions and cut the sugar in half. Next time I think I will add more sugar, but probably not the full cup. Also I added cinnamon and vanilla to the butter/sugar mixture, and also added cinnamon to the egg mixture. It made my house smell like Cinabon! I didn't have time to let the bread get stale, so I sliced it and then put it in a warm oven to dry out. That seemed to work just fine. There were a few soggy spots, but overall it turned out great. And the way that my over cooks I did not have to broil it at the end.
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Best Fried Green Tomatoes

Reviewed: Aug. 8, 2010
It was my first time making fried green tomatoes and they turned out awesome!!! I did what others suggested and used only egg whites and halved the flour. Also I mixed the flour in with the breadcrumb mixture. To ensure that they stayed coated I dipped them in the dry mixture first, then the milk/egg mixture, and then back into the dry. Also I added some butter to the frying oil for more flavor. The coating turned out so crisp and perfect! This recipe really is foolproof! I would like to try it with zucchini and onion rings. Thanks for the great recipe!
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Sour Cream Chocolate Frosting

Reviewed: Jul. 1, 2010
Sorry to say, but I was disappointed with this frosting. It just wasn't the flavor I was going for. I only used two cups of the sugar and it was plenty sweet enough. Another 3/4 cup of sugar would have been WAY too sweet. It didn't have enough tang so I added a little bit of cream cheese and that improved it a little. The chocolate chip flavor just overwhelmed everything. Maybe I would like it better if I used cocoa powder instead to get the chocolate flavor without the obvious chocolate chip flavor. All in all, not terrible, but not great.
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French Crepes

Reviewed: Dec. 25, 2009
This is the closest recipe I have found to authentic French crepes. For those who say that the batter is too thin, that is how French crepes are supposed to be! Almost paper thin and slightly crisp on the edges. In the states everyone makes them WAY too thick. Also, you MUST know how to cook crepes for them to turn out. My only complaint with this recipe is that some of the crepes did have edges that were a bit too crispy.
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Spanakopita (Greek Spinach Pie)

Reviewed: Dec. 25, 2009
I wanted to like this, but it was way to bland. I am Greek and have had lots of different spinach pies and this one doesn't cut it, sorry! It needed spices, salt and pepper, more feta, and rice. I did add rice to mine and that gave it more texture. Also, I used a larger pan and it was still plenty thick. If I would have used the pan it called for it would have been way too thick.
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Simple Whole Wheat Bread

Reviewed: Dec. 24, 2009
Wow! This bread is sooo amazingly good. It has the perfect texture, moist and chewy. And the taste is great! I was a little worried that it might be too sweet, I don't like sweet bread, but it had just a hint of sweetness. I'm hooked!
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