JANBERRIDGE Recipe Reviews (Pg. 1) - Allrecipes.com (18780531)

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Chicken Cordon Bleu I

Reviewed: Feb. 9, 2011
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.
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Sky High Yorkshire Pudding

Reviewed: Feb. 8, 2011
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!
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10 users found this review helpful

Red Velvet Cake I

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

Parmesan Sage Pork Chops

Reviewed: Sep. 20, 2010
Wonderful and moist! I was looking for something a little different that didn't "fry" the pork chops. We used regular loin chops, and they didn't disappoint! Thanks for the recipe!
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Homemade Pancake Syrup

Reviewed: Sep. 20, 2010
This syrup has been used in my family, beginning with my mother, for the last 65 years that I know of. I prefer it to commercial pancake syrup which has a twang I just don't care for. It's wonderfully simple. We never added the corn syrup, which helps prevent it from crystallizing in storage. But to do that, just don't put a spoon in the pan after adding the ingredients except ONCE to stir them together. By the time it begins to simmer, swirl the pan -- don't stir! And that is good advice for any syrup or candy. Making this syrup at home is fresher -- and far less expensive!
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Buttermilk Syrup

Reviewed: Sep. 20, 2010
Wow! I originally saw this recipe in conjunction with another recipe. It sounded quite interesting and I made it. Is it wonderful! And I can think of about 100 uses for it. We used it as a caramel sauce over a very plain cake and have used it to dip apple slices into. Unusual, and wonderful! Thank you.
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The Best Pavlova

Reviewed: Dec. 14, 2009
I have made a variation on this recipe MANY MANY times with complete success, with a couple of subtle differences. I have always lined my baking sheet with a large sheet of heavy brown paper (a NECESSITY for baking meringue), drawn my design on it, and mounded the egg white mixture accordingly. Also, I use 1 tsp cream of tartar once the egg whites reach frothy stage (NO cornstarch or vinegar). For the cream top, I also use 1 cup whipping cream, whip it to stand up in peaks, and add 8-oz. brick of softened cream cheese and 1/2 tsp almond extract. Once it's mounded on top of the baked meringue crust, I open a can of "lite" canned cherry pie filling and pour over the top. Absolutely my favorite dessert of all time. Another consideration: this meringue crust may be more successful for you in lower humidity, if you are ever so blessed :)
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10 users found this review helpful

 
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