Jeska Recipe Reviews (Pg. 1) - Allrecipes.com (19907867)

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Jeska

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Best Chocolate Chip Cookies

Reviewed: Apr. 30, 2014
I was really disappointed with this recipe and wished I had read more reviews and made changes. I ended up making the cookies exactly as the recipe suggests. My dough was definitely too dry to drop, and I had to make balls. I pressed them fairly flat as I had read the dough didn't spread much. This is true. I was glad I pressed them flat. The resulting cookies were average at best. Crispy on the outside, did not turn golden brown as most would, making it difficult to tell when done. I suspect there is too much flour in the recipe for the amount of butter it calls for, and I feel like the brown/white sugar ratio is off. I would not make again.
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Amish White Bread

Reviewed: Oct. 26, 2012
Recipe was perfect as is. I prefer my bread slightly sweet and made no changes. Brushed risen dough with melted butter prior to baking. Couldn't have turned out better. Also, it calls for a well oiled pan, and it really isn't kidding. Make sure you don't skimp on the oil, or it will stick in the corners.
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Foolproof Chocolate Fudge

Reviewed: Oct. 24, 2012
I have never made fudge before, and this was beyond simple. I used 2 tsp Vanilla, following the recipe on my can of condensed milk, but the recipe was otherwise exact. Next time I will try one cup milk chocolate as other's have suggested, just to try the difference, but I thought this recipe was great as is. Soft, shiny, perfect textured fudge that tastes like it took a lot longer to make. I will make again for my work's bake sale fundraiser this month.
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Photo by Jeska

Jay's Signature Pizza Crust

Reviewed: Oct. 20, 2012
This recipe is perfect as is. I ended up with two medium sized pizzas. I brushed the bottoms of the crusts with olive oil and sprinkled with corn meal before the final rising. Cooked them in disposable aluminum foil pans and they still turned out incredible. I also brushed the crust with olive oil before cooking and baked on the lowest rung my oven rack could go. Crust turned out crispy on the outside and soft on the inside as promised. I made mine with fresh basil, capacollo and pineapple. It was to die for.
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Ooey-Gooey Cinnamon Buns

Reviewed: Oct. 20, 2012
The buns themselves were great, although I think next time I would try just spreading butter into the rolls before adding the cinnamon and brown sugar, instead of melting it first. I found most of the sugar just went to the bottom of the pan with the suggested method. Also, I would not bother with the butter/brown sugar mixture at the bottom of the pan. Mine did not turn out ooey or gooey at all. The mixture turned more into a fudge consistency, which tasted good at the bottom of the cinnamon bun, but I would rather just make a glaze or frosting to accompany the buns. I would make this recipe again, but with a few very minor changes just to suit me a little better.
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Simply Traditional Lasagna

Reviewed: Mar. 21, 2012
This was a great recipe! I did however, make some minor changes and preparation did take an hour..I am not sure how you could do this in 20 minutes. I did as others said and decreased the pepper to 1 tsp, added 1/2 cup of water to the sauce. Added a can of spinach as I wanted to get rid of it, and some fresh sliced mushrooms. Also put a little sauce in the bottom of the pan before adding it to the meat sauce. As I read it the meat sauce was supposed to go in the bottom. This didn't make sense to me. Would add a bit of salt next time, and use fresh onion. This time was in a bit of a rush. Baked covered in foil, then broiled the cheese a bit once it was done. The end result was perfectly cooked, well-formed and delicious. With caesar salad and garlic bread, it looked like it came from a restaurant!
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Mushroom Sauce Baked Pork Chops

Reviewed: Mar. 16, 2012
Really easy/quick to make. Would either decrease the amount of milk added, or increase the amount of soup. Found the sauce to be quite runny. Potatoes were sliced thinly as suggested and cooked perfectly within the hour. Would definitely make again.
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Shrimp Scampi V

Reviewed: Mar. 12, 2012
I hate to give a poor review, but I found this sauce to be bland and tasteless. I ended up having to add tons of lemon juice and extra garlic just to give it some flavor. Perhaps if the sauce was just used as a glaze on the shrimp, it could work. But it definitely wasn't flavorful enough to work with the pasta for me.
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World's Best Pasta Sauce!

Reviewed: Sep. 22, 2011
I thought this recipe was pretty good, and did not make any modifications. Next time I would probably try decreasing the amount of sugar (found it too sweet), use hot italian sausage instead of sweet, and make in the slow cooker so the spices can blend a bit better. Loved the addition of fennel.
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Pico de Gallo Chicken Quesadillas

Reviewed: Sep. 22, 2011
I made this last night, and absolutely loved it! Did not change anything about the recipe and was originally worried that there was no spice on the chicken...but it didn't need it. The pico de gallo is beyond delicious and certainly worth the effort. I didn't want to worry about flipping, so I used one tortilla folded in half, and grilled it on my George Foreman Grill. Worked perfect. Saving this recipe!
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7 users found this review helpful

 
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