Jeannine Recipe Reviews (Pg. 1) - Allrecipes.com (10695121)

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Giant Ding Dong Cake

Reviewed: Jun. 9, 2013
I've made this twice, as cupcakes! (think Hostess cupcakes), once with chocolate cake mix, and once with red velvet. Delicious! For the filling, when you let the milk and flour mixture cool, put a piece of plastic wrap on top to keep it from forming a skin. Once cool, simply remove and add to the sugar/butter/shortening mixture. For cupcakes, it only needs about 1/2 the amount, so maybe make 2/3 just in case! The chocolate topping is perfect for cupcakes too, simply dunk the tops of them in the warmed frosting. The chocolate frosting will set up and not be sticky. I then used more of the filling to add the little curlicue touches on top. Serve at room temperature!
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Rhubarb Bars

Reviewed: May 30, 2013
This was tasty. I baked it in a 9x13 Pyrex pan, and it needed 15 more minutes to bake. With the smaller pan, I thought the crust was too thick for its so so flavor. Next time I will either try a shortbread crust like a lemon bar or add a little lemon zest and sugar to this crust. I will make it again!
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Asian Orange Chicken

Reviewed: Apr. 19, 2013
Delicious! I tried the recipe as written the first time, and it was very tasty. The second time I was in a hurry and opted not to marinade the chicken in the orange sauce, and while the rice cooked, I simply sauteed the chicken, added a couple of cups of broccoli to the pan, let that cook for a few minutes, then served chicken and broccoli over rice, drizzling the sauce on afterwards. This way, you can always add more if it needs it. I highly recommend this!
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The Best Bean and Ham Soup

Reviewed: Nov. 9, 2012
This was very tasty, my family enjoyed it. I will keep it in my recipe box for sure!
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Chocolate Cake Shot

Reviewed: Nov. 8, 2012
These go down very easily!
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Asparagus Quiche

Reviewed: May 24, 2012
This was very tasty. The only issue I have is the center of the crust came out looking like it was undercooked (no browning on the bottom side) Maybe next time I will either increase the heat at the beginning, or possibly precook the crust a little bit. I added 1/2 tsp salt, and that seemed a little light. It's always hard to know how much when a recipe says "salt and pepper to taste" I'm not tasting raw egg/milk!
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Chicken, Chive, and Feta Zucchini Fritters

Reviewed: May 18, 2012
I love these in the summertime. Use 2 medium sized zucchini or approximately 1 lb., or 2 cups grated. I'm not sure if I didn't put the measure or weight when I submitted the recipe...sorry!
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4 users found this review helpful
Photo by Jeannine

St Patrick's Day Casserole

Reviewed: Mar. 16, 2012
I much prefer this casserole to the standard plate of corned beef, potatoes and cabbage. The phyllo dough, Swiss Cheese and mustard wine sauce makes it so very tasty! You can prepare this the day before and simply throw it in the oven when guests arrive, so YOU can entertain while the oven does the work. I hope you like it as much as I do! (You might try a little less black pepper. My new black pepper was spicier than my other, and 1 tsp would have been plenty.)
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Toffee Apple French Toast

Reviewed: Dec. 26, 2010
This was delicious! I did cut back on the milk to 1 cup total, with 1/4 cup for the cream sugar mixture. I also added some apple pie spice to the cream cheese mixture as well, and then sprinkled some on top before wrapping up. It is important to refrigerate overnight, to allow the bread cubes to soak in the egg/milk custard blend. I also baked for an additional 15 minutes. We served with apple syrup, and it was more like dessert than breakfast!
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Graham Cracker Crust III

Reviewed: May 7, 2010
While the crust was tasty, while pressing it into the pie pan firmly then brushing on the egg yolk, I think the yolk ended up sealing in the moisture from the crust, and therefore the crust turned out tough. This would be good if you needed to make the pie a day+ in advance perhaps, providing a barrier between filling and crust, but I wouldn't do this if I made the pie the same day I was eating it...tasty though.
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Photo by Jeannine

Rhubarb Margarita

Reviewed: May 7, 2010
Recipe should read: Place 2 cups crushed ice in blender, pour 1/3 cup tequila and half of the rhubarb syrup (approximately 1 1/2 cups), and blend until smooth. Add water as necessary to blend to desired consistency. Garnish with lime wedge. Hope you enjoy!
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Avocado Lime Cheesecake

Reviewed: May 4, 2010
Fabulous! I made per recipe originally, with an ice cream maker, then made two more pies for Bunco night...adding 2 tsp lime zest to bump up the lime flavor. I did make the cream/sugar mix the night before and chilled, and used chilled ripe avocados to help it freeze up faster, and it worked well. This is a keeper and so creamy...
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Chocolate Zucchini Cake

Reviewed: Oct. 10, 2009
I love this recipe! It was given to me by my husband's Aunt Modie. I love the touch of cloves, it gives it that, "What is that flavor?" It is not overly sweet, so if you are expecting that, add 1/2 cup more sugar, or possibly some chocolate frosting with a touch of cinnamon mixed in... delish dish!
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Amazingly Easy Irish Soda Bread

Reviewed: May 22, 2009
Didn't work well for me. Tasted like one giant biscuit, and not very tender at that.
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Apple Squares

Reviewed: Sep. 22, 2008
My husband and entire family loved this! The only thing I did differently the second time I made it was to double the apples. Very delicious indeed.
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Sam's Famous Carrot Cake

Reviewed: Mar. 6, 2008
This is delicious, but it needed a touch more salt. I made 12 cupcakes plus 1 8x8x2 pan with just a single recipe. The cupcakes, without the frosting, tasted a touch bland. I think 1/2 tsp salt total would do the trick. The cake with the frosting was delicious! (Bake the cupcakes for 30 minutes at 350 deg, and the cake for 45-50 minutes, and give it the toothpick test). I will definitely make this again.
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Apple Pie by Grandma Ople

Reviewed: Jan. 21, 2008
Delicious!
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3 users found this review helpful
Photo by Jeannine

Bacon for the Family or a Crowd

Reviewed: Jan. 21, 2008
What a great way to cook up lots of bacon at once without the worry of bacon spatters! I did need to cook for closer to 30 minutes, and next time will turn the heat up to 400 degrees to see if that will work better. Perhaps I put too much bacon (slight overlap) on the tray. Next time I will place on 2 trays, and swap shelf location halfway through the cooking time.
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10 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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