jasonsgirl Recipe Reviews (Pg. 1) - Allrecipes.com (10457892)

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Fruit Cobbler

Reviewed: Jun. 27, 2011
Wow, this was the easiest cobbler I've ever made and it was also one of the most delicious. It's very versatile - I would imagine you could use just about any fresh or frozen fruit you have on hand. I used a bag of unsweetened peaches and a bag of unsweetened mixed berries. A little more fruit than the recipe called for, but ended up being perfect. I ran out of milk, so I ended up using 1/2 milk and 1/2 half-n-half. This is a really fantastic, simple, and flexible recipe. Thanks for sharing Lenna!
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New York Cheesecake III

Reviewed: Aug. 5, 2008
This cheesecake was excellent, except that I found the cooking time to be wrong. I followed the directions exactly for baking, and it sure looked done, until I went to cut it today and found the middle was still soupy. Other than that, this recipe is delicious! I used a chocolate graham cracker crust, added 1/2 tsp vanilla and some toffee candy bar chips. The next afternoon (today) I made a chocolate ganache, melted some caramel and broke up some chocolate covered toffee bars. I stuck some chunks to the side with the ganache, and put the rest on the top. I then drizzled the chocolate and caramel all over the top. It was gorgeous! Too bad I didn't think to pre-slice! Hardened caramel is hard to cut, lol. (I would've also known the middle wasn't done before I served it to my husband for his birthday!) Anyway, this recipe is a keeper with a modified bake time, and makes an excellent cheesecake base for some fancy stuff. I'm definitely going to use it the next time I make my white chocolate raspberry swirl!
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Macaroni and Cheese V

Reviewed: Oct. 27, 2009
This was a fantastic recipe, very simple. I dislike breadcrumbs on my pasta, so I left that out, used some nice fresh reggiano parmegiano in addition to sharp cheddar to add some more bite and it was super-awesome! Also threw in some ham chunks and served it with a light salad to balance the heaviness of the dish. Great recipe!
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Giblet Gravy I

Reviewed: Nov. 23, 2010
This recipe is delicious, thanks for posting it Mary48! If you can't get your gravy to thicken with the amount of cornstarch in the recipe, it's likely because you're not doing it right. :^) I always use cornstarch to thicken (I have a gluten intolerant child, but even before then I used it) because it doesn't lump nearly like flour tends to. The gravy needs to be just boiling, the cornstarch needs to be dissolved in a little water or milk and stirred into the boiling gravy. If you're used to thickening by starting with a roux it may take a couple tries to learn the technique, but it's actually much easier IMO.
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 28, 2012
This roast always comes out amazing, even though I have to substitute out the onion soup (gluten allergies) for chopped onions, Worcestershire sauce, Kitchen Bouquet, and garlic. Throw in some whole baby potatoes when you start it, nuke some green beans, and you have a fantastic dinner on the table in minutes when you get home after a busy day! Thanks much Brenda for a fab recipe!
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