JANBERRIDGE Profile - Allrecipes.com (18780531)

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Member Since: Jan. 2004
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Recipe Reviews 5 reviews
Chicken Cordon Bleu I
Fabulous recipe. My suggestion to get chicken "thin enough to roll" (about 1/4"): Place chicken between plastic wrap, use a meat clever with the flat side applied to pound the chicken. It will take a few seconds, but that chicken will flatten! :) Thanks for a great recipe fit for a king -- and about any company we might have.

1 user found this review helpful
Reviewed On: Feb. 9, 2011
Sky High Yorkshire Pudding
The secrets to the perfect Yorkie pudding (basically the same as popovers): First, bring all ingredients to room temperature BEFORE baking, and I actually have always let them warm up before I even mix it all. #2) NO PEEKING! If you open the oven door for a peek, you automatically lower the temp of the oven by a few degrees. These need to go into a pre-heated oven AND LEFT THERE without lowering the oven temp that leads to a high risk of them falling!

10 users found this review helpful
Reviewed On: Feb. 8, 2011
Red Velvet Cake I
Just a note to those having problems with the icing: the thickened white sauce needs to be near icy before you begin, and the CAKE also needs to be very cold. I put mine in the freezer -- always -- for several minutes before attempting to frost the cake. If you follow this one often neglected hint, you should have no problem. And as far as the red swirls, I always have mixed the food coloring with the buttermilk, added to the eggs and butter creamed together first before adding the other dry ingredients -- including the sugar (only exception to the old rule is this recipe). And, no swirls. Just a beautiful red cake. good luck!

5 users found this review helpful
Reviewed On: Sep. 20, 2010

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