Julie Ann White Recipe Reviews (Pg. 1) - Allrecipes.com (1928882)

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Julie Ann White

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Creamy Caramel Flan

Reviewed: Feb. 8, 2012
I made this for a work luncheon and everyone who tried it went back for more! I got die-hard Flan-haters to even sample, then rave :) I took the advice of another reviewer and didn't worry too much about coating the pan with the sugar mix "evenly". It turned out coated well with caramel sauce even though I missed some spots.
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3 users found this review helpful

Kentucky Biscuits

Reviewed: Sep. 26, 2011
Delicious! I never make my own biscuits out of fear of making tasteless stones. I followed this to the letter and was pleased with the outcome for a simple, delicate, unopposing biscuit. I believe it needs two dashes of salt, as they were sweeter than savory. These WERE very easy - I will be making these again and again.
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Absolutely Perfect Palak Paneer

Reviewed: May 24, 2011
I adapted this recipe's instructions to suit my cooking style. I also used fresh cheese called queso fresco. This dish paired nicely with tandoori chicken, vegetable rice and veggie curry. The entire family craves it!!
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4 users found this review helpful

Indian Tandoori Chicken

Reviewed: May 24, 2011
Turned out exactly as I'd hoped. I marinated a split whole chicken for 48 hours, turning over every 12. Roasted it in the oven till 10 degrees below temperature then took to the grill to char and finish cooking.
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1 user found this review helpful

Basic Bechamel Sauce

Reviewed: May 24, 2011
Easy-to-follow recipe turned out rich, creamy and delectable. Perfect (with added seasonings) to make up for not having cream of mushroom soup in tuna casserole.
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Never Fail Applesauce Spice Cake

Reviewed: May 24, 2011
Quick, easy and called for stuff I always have around. The best way to use all those quarts of applesauce from last fall. Moist and tender flake; the icing was lovely but not necessary to enjoy this wonderful treat. Even better refrigerated and enjoyed the next day. Recipe begs for add-ins like shredded carrots or zucchini. Y.U.M.
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Banana Sour Cream Bread

Reviewed: Dec. 26, 2010
This was a very easy recipe which makes it a keeper for me. I found the bread had a good crumb and a decent banana flavor. I halved the ecipe as I only had three bananas and didn't need four loaves anyway. I got lazy in the half-recipe and used two eggs instead of using a one and a half-egg, I just added about two tbsps more flour. I also used plain greek yogurt in place of the sour cream - it's what I had on hand. I used a glass loaf pan for one and a disposable aluminum tin for the other, then precisely measured the batter in half between the two pans to see how the time came out (since there is quite a lot of issues mentioned). The glass pan loaf was done in 70 minutes (it was probably passable at 60, but I thought it needed that tiny bit extra). The aluminum tin was still visually batter-y between the cracks at 70 minutes - it needed 30 minutes more for a total of 100 minutes baked at 300 degrees. I covered both loaves with foil at the 50-minute mark to control the dark top.
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Quick and Easy Vegetable Curry

Reviewed: May 10, 2010
This was 45 minutes faster than the traditional recipe I usually use... and easier, considering I didn't have to go to the store for fresh veggies. I followed it closely, but not precisely. I am grateful for the inspiration to vary the regular recipe I use to save on time!
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Salisbury Steak

Reviewed: Mar. 1, 2009
Yum - the best! What a special treat for the fam! I doubled the gravy as others recommended.
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Fried Green Tomatoes

Reviewed: Mar. 1, 2009
Yum! I lucked across green tomatoes at th store and nabbed all they had - then ran home and looked for a recipe that would best suit these treasures! This recipe fit the bill, totally. They were cooked exactly as recommended double-dredged for a dense coat. If I ever come across green tomatoes again - this is what I'll come back to...
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Mom's Oatmeal Blueberry Pancakes

Reviewed: Mar. 1, 2009
These were so dense and full of fiber! I allowed my batch to rest for 30-45 mins before cooking and the oats did not soak up much moisture - I had to add some flour to get them to hold a decent shape on the griddle. I made these for my son's sleepover and the kids all ate them (with homemade strawberry topping). It only took one and a half per kid to fill their bellies. But WOW! If you eat more than two (4" cakes) they sit like a lump in your stomach. I will probably not make these again, just too heavy.
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Lola's Horchata

Reviewed: Mar. 1, 2009
I made it using the exact measurements but ran my rice through the blender. After the soak, I double-strained the batch. It is perfectly sweet as is (or a bit less) but I think it needs a lot more cinnamon.
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1 user found this review helpful

Jo-Ann's Power Bars

Reviewed: Mar. 1, 2009
I like how these take very little of the ingredients required - so a small amount of stuff in the cupboards produces on-the-go breakfasts for a week! Saves me $$$ at the quick market, too! I made the base of this exactly as called for but changed the mix-ins (kept the walnuts, put in 1/2 c. shredded coconut & 1/2 c. choco. chips.) and did not get the "chewy" texture others reported. However, Hubby & I enjoy the 'health bar' flavor and texture. My second batch I removed the br. sugar and replaced it with molasses and traded half the wheat flour for buckwheat flour. I added Chinese Seven spice, toasted sesame seeds and almond slivers. I traded a quarter of the oil for toasted sesame seed oil. Lastly I added dried cranberries and golden raisins. What a neat flavor! I'm already on my way to having this recipe memorized while my third & fourth batches bake :)
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Grilled Salmon Kyoto

Reviewed: Jun. 12, 2006
Moist and flavorful! A joy to make, eat and serve. Couldn't complain a bit about this - it was awesome!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 15, 2005
Was just "OK". nothing exceptionally "nutty" about the flavor... dough was easy to wrok with as long as it was COLD. Needed to be undercooked to be any good - dried out and crumbly when even a few minutes near the recommended time.
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Mrs. Sigg's Snickerdoodles

Reviewed: Feb. 12, 2005
Rather tender and tasty. Nice cinnamon balance (I doubled this spice). Went fast on the holiday cookie plate!
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Easy Biscuit Mixture

Reviewed: Feb. 12, 2005
Simple and convenient in a pinch! I will also use to make low-carb mixes in the future.
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Pumpkin Bread IV

Reviewed: Feb. 12, 2005
Simply awesome! I made two loaf and the rest in muffins (don't recommend muffin papers). I used fresh pumpkin, too. The amount of batter involved was overwhelming at first and I had to transfer twice to a bigger bowl to get it all mixed properly, but, who cares? It was truly amazing stuff - and it goes fast! Next time, I'll sprinkle Sugar-in-the-Raw on top for a sweet/slightly crunchy bonus :o)
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5 users found this review helpful

Soft Molasses Cookies II

Reviewed: Dec. 17, 2004
Not really pleased with these. Does not represent the deep, rich flavor of molasses at all. Very mild flavor with a fluffy texture? Cooked to a pretty color and delicate aroma.
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New York Cheesecake II

Reviewed: Dec. 17, 2004
The exact kind of cheesecake I searched for days for! Thick and creamy, with a mild bite. Luxurous dessert indeed! Elegant as a stand-alone pie, thinly sliced - too intense for large portions. Begs for add-ins and/or toppings! Watch the "water bath" technique recommended in the cheesecake suggestions on the site. What they DON'T mention is the steam will catch in the the folded-over foil sides and saturate the pie's bottom thru the springform. Didn't even occur to me :o/ Fold foil OUTWARDLY.
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