Janet Knapp Recipe Reviews (Pg. 1) - Allrecipes.com (13191648)

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Janet Knapp



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Hot Bacon Dressing

Reviewed: Mar. 16, 2015
Cut the sugar to 3/4 cup and added a tablespoon of the bacon fat back in. Terrific recipe! Served over spinach salad made with 1 bag fresh spinach, red, orange and yellow bell peppers, coarsely chopped, sliced white button mushrooms and 5 hard boiled eggs sliced into wedges. Absolutely delicious! Thank you for sharing!
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Photo by Janet Knapp

Chewy Chocolate Cookies II

Reviewed: Feb. 3, 2015
I halved the recipe, using butter instead of margarine, and let the butter soften just until soft enough to cream with the sugar, egg, vanilla and salt, then added the dry ingredients. Baked on silicon baking sheets. They set up beautifully, didn't fall flat or run together, easily slipped right off the baking sheets once cooled, and were absolutely delicious! Thanks for sharing this delicious recipe!
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Broiled Tilapia Parmesan

Reviewed: Feb. 23, 2011
Haven't rated a dish in quite a while, but this one was really praiseworthy!!! Absolutely loved this!!! So easy and delicious, and perfect for my Atkins lifestyle!!! Didn't have celery salt, but didn't miss it in the flavor of the dish. May try a sprinkle of Old Bay and/or paprika next time as others have suggested. Thank you for sharing this recipe, Phoebe!!!
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Baked Cheddar Bacon Spread

Reviewed: Jan. 7, 2010
Like some other reviewers, I finely chopped the onion and sauteed it for just about a minute in a small amount of the bacon fat. Using a good quality, smoked bacon makes a big impact on this dish and really adds flavor. Don't skimp and use store-bought bacon bits or you'll miss some of the flavor some reviewers thought was lacking. Prepared as directed, put in my 2 quart Corningware casserole and brought it with me to Christmas dinner to serve as an appetizer. Baked exactly as directed and was truly a home run. Everyone asked for the recipe and all have since made it (with variable levels of success due to changes in the recipe, I might add). Personally, I think this is some mighty good stuff. Thanks for the recipe, Kathy. This will be a keeper for me for serving at casual get togethers. FYI - I will try another reviewer's suggestion about serving on toasted french baguette slices. Sounds like a winner, although it was simply delicious on Ritz crackers.
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Coconut Macaroons IV

Reviewed: Sep. 24, 2009
I've been making these cookies for years from a recipe handed down from my grandmother. Basically the same receipe, but we didn't crush the cereal. Best if baked on parchment paper or silicone sheets for easy removal. Always a favorite with my family and friends.
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Shredded Beef Enchiladas

Reviewed: Sep. 23, 2009
Can't wait to make this again for my own family! I made this for my son's football coaches for a between-practice-and-board meeting dinner, and they devoured it and raved how wonderful it was! I'd give it 5 stars, but for the fact that when I tried to fry the corn tortillas in oil for 30 seconds they became crispy. I learned quickly you have to dip and flip them very quickly. Otherwise, excellent receipe!
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Tomato Cucumber Salad with Mint

Reviewed: May 15, 2009
YUM!!! Didn't read the instructions before starting and didn't realize I needed to marinate cukes an hour before finishing, so dinner was on the table before this was ready. So, after I finished making it, I put it in a container and let it sit overnight and had it for lunch the next day. Good idea! It really allowed all those wonderful flavors to marry, and it was WONDERFUL! Added a ball of fresh mozzarella, cubed just before serving. As another reviewer quoted, "Tastes like summer!" Other than adding the mozzarella, didn't change a thing. This is light and refreshing. A real keeper! Thanks so much for sharing!
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All American Roast Beef

Reviewed: Apr. 2, 2009
A good roast beef should not require "stewing" in liquid. This is a fail safe recipe if, as others have suggested, you ensure that your oven temp is right and you use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, but will produce a nice tender roast. Letting it rest for 20 or 25 minutes will also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with great success if you are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice light, flavorful crust.
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