Jenna M. Recipe Reviews (Pg. 1) - Allrecipes.com (18497430)

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Jenna M.

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Mexican Bean Salad for a crowd

Reviewed: Jun. 11, 2015
This is a really refreshing summer salad. I found that you really only need to make 1/2 the amount of dressing that the recipe requires. Also I eliminated the corn and used part of an orange and yellow pepper to add more color to the salad.
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Best Chocolate Chip Cookies

Reviewed: May 8, 2015
These cookies are how chocolate chip cookies should be, crunchy on the edges and soft in the middle. They rise up nicely and don't flatten out like some cookie recipes. They do spread quite a bit on the cookie sheet so be sure to leave enough space so they don't end up sticking to one another. This recipe does call for a LOT of sugar, and they almost too sweet. The next time I would try adding a little extra salt and bittersweet or dark chocolate chips to cut down on the sweetness.
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Lemon Pie Bars

Reviewed: Apr. 7, 2014
I have made these lemon squares many times, most recently for a baby shower, and they went over so well many people asked for the recipe! The one change that I made is that I doubled the lemon filling; I did have to bake it for longer though to be set. Also, I learned that you cannot pour the lemon filling over the hot crust because the filling and crust end up sort of melting together. I waited about 10-15 minutes before pouring the filling on the crust and this made a big difference. These bars are not easy to cut, so you definitely need to have a really sharp knife on hand and a good spatula to get them out of the pan.
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Cranberry Sauce

Reviewed: Nov. 26, 2013
This cranberry sauce is so yummy and easy to make. I was amazed to see how it thickened just by chilling it in the fridge. To give this sauce a little extra zing I added orange zest which was just the right touch.
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Mexican Bean Salad

Reviewed: Oct. 19, 2011
This is a really refreshing summer salad. I found that you really only need to make 1/2 the amount of dressing that the recipe requires. Also I eliminated the corn and used part of an orange and yellow pepper to add more color to the salad.
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4 users found this review helpful

The Best Meatballs

Reviewed: Oct. 19, 2011
This is the best meatball recipe I have tried so far. They are light in texture and very moist. We baked ours in the oven on a lightly greased cookie sheet (with the edge) and they come out just as good.
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1 user found this review helpful

Best Marinara Sauce Yet

Reviewed: Oct. 19, 2011
This is a great, kid-friendly sauce. I did feel like one clove of garlic was not quite enough so I added a few extra and used less olive oil as well. The next time I make this I may try to use red wine instead, as the white wine gives the sauce a really sweet flavor.
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Photo by Jenna M.

Marshmallow Fondant

Reviewed: Jul. 29, 2011
This is a great Fondant recipe and is much easier and easier on the wallet than the recipe that requires glucose and glycerin. I did use shortening instead of butter to keep it dairy-free. When working with the Fondant be sure that your hands and work surfaces are super clean- the Fondant picks up every speck and will end up looking dirty if you're not careful. Also, the Fondant is very tricky to work with on a hot and humid day, even with the air conditioning running!
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Chocolate Mint Dessert Brownies

Reviewed: Jul. 29, 2011
These brownies are amazing!! To save some time, I used pillsbury family- size brownie mix. I also used an 8x8 in pan instead so that the brownies would be extra thick. The first time I made these I used salted butter, but would recommend un-salted butter instead because it gives the mint buttercream a rather salty flavor.
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Mmm-Mmm Better Brownies

Reviewed: Feb. 21, 2011
This recipe is a good alternative for people with dairy allergies since it calls for oil instead of butter. However, I prefer brownies made with more cocoa; they were light in color and not as fudgy as the brownies that I'm used to.
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2 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Nov. 3, 2008
This recipe is super easy and delicious. I prepped this a day in advance and refrigerated it overnight, then baked it the next day. I was concerned that it might come out dry, but there actually ended up being plenty of sauce. The kids loved it, so I'll definitely be making this again.
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Maple Apple Crisp

Reviewed: Nov. 3, 2008
This apple crisp is overwhelmingly sweet and buttery. I may try making it again, however, the next time I will use half the amount of butter and maple syrup that the recipe calls for.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: May 12, 2008
These muffins are so moist and delicious! If you plan on making mini-loaves instead of muffins however, do not fill the pans to the tip-top as the recipe says otherwise you'll have a lovely mess to clean up in your oven afterwards!
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Classic Waffles

Reviewed: May 9, 2008
The 1 tsp of salt and 4 tsp of baking soda made these waffles much too salty. I found myself drowning them in syrup to mask the bitter aftertaste. I will also have to agree with some of the other reviews in saying that the waffles were also on the dense side and had the consistency of pancakes.
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3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Feb. 27, 2008
This recipe is amazing! The pork was so moist and tender that it could have passed for roast beef. I think when I make it again in the future however I will use mushrooms instead of celery. I'm not sure what purpose the celery served but everyone that I made this for ended up pushing it aside.
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Simple Scones

Reviewed: Feb. 13, 2008
These scones are wonderful! I made them for an afternoon tea, and since everything was going to be miniature, I cut them into bite sized triangles. The other changes I made were instead of using raisins I used mini cinnamon chips and then I sprinkled cinnamon/sugar on top of each scone. They were an absolute hit at the party.
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Sancocho

Reviewed: Jan. 6, 2008
My husband is from Colombia and I've made this stew a few times for him before and he just loves it. He said it seems pretty true to the sancocho he used to have back at home. The only problem I've found is that 4 lbs of cassava and 2 lbs of potato is just too much. Also 4 lg. onions for the topping is exessive as well. I ended up having to use 2 lg pots to cook the stew. In the future I plan to use 1/2 the amount of potatos and cassava so I can cook everything together. The recipe really ends up serving a lot more than 6 people; we ended up getting 10 servings or so. We couldn't find leg quarters at the store but used chicken breasts on the bone and it worked just as well.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 9, 2007
I realized that while half way through making this recipe that I was out of cinnamon, so I added a little allspice instead and it tasted just as good. I also made several small loaves of bread (like muffins but mini loaves) and sprinkled sugar on top before baking for an added touch. This bread is super-moist and delicious, and is great with a morning cup of coffee.
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