jennabeth Recipe Reviews (Pg. 1) - Allrecipes.com (188941074)

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Chicken Pot Pie IX

Reviewed: Dec. 16, 2014
This pie came out perfectly! I made it very close to as written, my only change being subbing out the celery for some green beans because that's what I had on hand and, instead of opening a container of broth, I used some of the water I had boiled the chicken and veggies in plus a bouillon cube. The amount of sauce worked out just right and pie was not at all dry - it was perfectly moist! The flavor was perfect too - a very classic "pot pie-y" pot pie! I used salted butter to make the roux, so that probably gave it a little extra oomph. Used the refrigerated "roll" type of pie crust, didn't bother pre-baking the bottom crust with egg, but I did poke a few tiny holes in it with my knife and it didn't turn out soggy at all. I wrapped foil around the edges of the pie until the last 6-7 minutes of baking to prevent brown crust. My honey and my sister the chef both agreed it was spot on. Thanks for the recipe - I'll make it again for sure!
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Burrito Pie

Reviewed: Dec. 6, 2014
This is a solid recipe. There are just two of us, so I split it into two separate pie tins and popped one in the freezer for an easy meal later on. The tortillas I bought fit just about right in the pie pans. Followed other cooks' advice and smeared the beans on a double layer of tortillas. Worked out great! Can't attest to the frozen pie yet, but the fresh one was on point. I pretty much used what I had on hand - just 1# beef, half an onion, some taco seasoning, picante instead of taco sauce, cheddar and jack instead of Colby, whole wheat tortillas - the recipe is pretty forgiving that way. I think corn or additional beans would also be nice in the sauce layers, or some condensed cheddar cheese soup. I served it in wedge shaped slices with a dollop of sour cream, picante sauce, a couple of olives, and some sliced avocado. My honey gave it a "D" and then clarified that the D stood for "Delicious ". :)
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Melt In Your Mouth Blueberry Cake

Reviewed: Aug. 2, 2013
I made this cake with Splenda instead of sugar, except for the single tablespoon sprinkled on top. I made it in a 10" spring-form pan and decreased the cooking time accordingly. As others have said, the batter is really, really thick. It was hard to "fold" the egg whites into it the batter, but I did the best I could to mix them in as lightly and loosely as I could. It turned out nicely - golden brown, moist, and chock FULL of berries.
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