jenndiva Recipe Reviews (Pg. 1) - (18639683)

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Chicken Marsala

Reviewed: Dec. 23, 2013
I make this Marsala Recipe in a French oven. It comes out perfectly every time! One thing that I found was when cooking with a French oven as you simmer it covered it really keeps all the moisture in, so I have to remember to pull the lid off about halfway through the simmering time. Other than that and a splash of half-and-half that I add near the end, this recipe is perfect.
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Cream Cheese Frosting II

Reviewed: Aug. 3, 2013
Just tested this for an upcoming party, where I plan to use it on carrot cake, so I only made half a batch this time. My step-son took one taste, his eyes widened, and the words 'Oh..My..God' slowly came out of his mouth. I knew at this point that the test was a success, so I took the plan a step further and piped the frosting into cut strawberries (am also testing the pipe-ability and it seems fine as long as it doesn't get too warm while mixing), and that was an even bigger hit! It was super easy but looks and tastes extremely extravagant :)
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Freezer Persimmon Jam

Reviewed: Jan. 29, 2012
I have a persimmon tree, so I am well aware of how horrible (tannic) they can taste when not fully ripe, so I used extremely ripe persimmons, and made sure to remove the skins. Still, the end result tasted A) TOO sweet B) slightly fuzzy. I am wondering if it had to do with the type of persimmon I used - the type that needs to be extremely soft in order to eat, which are also extremely sweet naturally... maybe that's why this recipe didn't work out for me?
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