Jacqueline Wood Recipe Reviews (Pg. 1) - Allrecipes.com (11393099)

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Jacqueline Wood

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Blue Cornmeal Pancakes

Reviewed: Mar. 23, 2010
I've made this several times now, and I absolutely love it. I make the batter a litter more runny with more milk and butter because I like thinner pancakes. My husband isn't a big pancake lover--he usually eats only one, but when I make this recipe, he'll eat two! I make the same substitutions and omissions that everyone else makes, because who really has blue cornmeal and pine nuts in their cupboards...
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Photo by Jacqueline Wood

Rick's Special Buttercream Frosting

Reviewed: Oct. 22, 2011
I tried the recipe as is first, and found that it was really greasy tasting. I took advice from reviews and used one cup of shortening and one cup of butter, and it was the most delicious buttercream I ever tasted! I did only end up using 3/4 cup of heavy cream and it was enough. I also want to add that it helps if you sift in half the sugar, fold it in, and then use the mixer, and then do the same with the other half of the sugar. Otherwise, the sugar ends up as a cloud in the kitchen.
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Photo by Jacqueline Wood

German Brotchen Rolls

Reviewed: Sep. 4, 2013
It was delicious and much more crusty than I can get from the bakeries around where I live. I miss the brotchen I used to eat in Germany, and I think that it's hard to duplicate the flavors because the wild yeast strains in Germany are different than those in the states and even if you can get the same yeast strains, the local ones will eventually take over. Tip: I noticed in the pictures that many people trying this recipe did not slash the bread from one side to the other. For a more authentic looking brotchen, you should start at almost the bottom of the roll and slash all the way over to nearly the bottom on the other side; be very generous with the egg white too. Also the water in the bottom pan is critical. Bakeries use steam ovens, which helps keep the crust hard, but thin. Again, this was delicious and I'll use this recipe many times!
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Photo by Jacqueline Wood

Fluffy Haddock and Potato Pie

Reviewed: Mar. 23, 2010
I made this recipe with cod, because I had cod in the freezer already and I substituted box spud flakes instead of fresh potatoes because I am trying to get rid of the box stuff. I added a little extra milk and butter to the fish, and then when the fish was done, I just mixed the flakes right into the same pot. Also I grated two medium sized onions and substituted parmesan cheese instead of Emmentaler. It was pretty good, but you'd have to be in a real fish mood for it.
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Southwest White Chicken Chili

Reviewed: Nov. 27, 2011
I made this with leftover turkey instead of chicken, northern beans instead of kidney beans, and a can of chopped green chillies instead of the green pepper. I also did not have corn in the cupboard, so I omitted it. I agree with other reviewers that it was a little bland. I ended up adding about a teaspoon and a half of kosher salt. With some sour cream and cheese on top, it was amazing.
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Sausage con Queso Dip

Reviewed: Dec. 27, 2011
Maybe this would be a good recipe if I liked Velveeta. Never tried using the stuff before this recipe, and now I know that I don't like it. It's maybe too salty or something, but tastes overprocessed.
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