Jeannie Recipe Reviews (Pg. 1) - Allrecipes.com (11555040)

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Slow Cooker BBQ Chicken

Reviewed: Oct. 17, 2012
The original is WAY too sweet. I thought it had potential though so I tried again with a finely chopped onion, only 2 Tbsp of maple syrup, 1 tsp chopped garlic instead of powder, and 1 tsp. Wright's Natural Hickory Seasoning. It was very good once it was tweaked but the 3-stars are for the original. Being gluten-intolerant, of course, I skipped the buns but this is very good as a main dish.
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6 users found this review helpful

Ranch Dressing II

Reviewed: Oct. 15, 2012
This is a pretty good recipe as is but the mayonnaise is a bit overpowering. The second time I made it I tried some suggestions to use 1/2 cup mayonnaise, 1/2 cup sour cream and 1/2 cup buttermilk which I thought gave it a better consistency for using on a salad and more of a tang and less mayonnaise taste. I also increased the garlic power and onion powder to 1/2 teaspoon each which gave it just a tiny bit more kick.
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2 users found this review helpful

French Toast Casserole

Reviewed: Jan. 9, 2011
This is extremely good as is.
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6 users found this review helpful

Pepperidge Farm® Beef Wellington

Reviewed: Dec. 27, 2010
This is a good recipe EXCEPT for being under-seasoned and leaving out the liver pate. My changes: I used 2 Tbsp butter, left out the water, and added 2 cloves of garlic and 3 Tbsp. chopped parsley to the mushrooms and onions as I sauteed for about 5 minutes, until the onions were tender. Seasoned lightly with salt and freshly ground pepper and beat in half of an 6.5 oz package of purchased liver paté (I use Paté Paysan from Les Trois Petits Cochons). Then I followed the directions and it came out very well.
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Simple Scones

Reviewed: Nov. 21, 2010
The perfect scone recipe. There is no need for any other. Freezing and grating the butter is easy if you are making a small batch. Otherwise, a food processor works great too.
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0 users found this review helpful

Scottish Butter Tablet

Reviewed: Nov. 9, 2010
A good Tablet recipe. That's a bit more milk that I would use, but it just means boiling it a bit longer. I'd suggest 1/2 to 3/4 of a cup of milk--just enough to "damp" the sugar before adding the other ingredients.
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Scottish Shortbread IV

Reviewed: May 18, 2010
The brown sugar sounded interesting but it totally ruins the biscuit. I would say that many of the people rating this have never tried real shortbread if they think this turns out anything like what a shortbread should be. Neither the flavour nor texture is right for shortbread. It is dry and hard unlike the the melt in the mouth, buttery shortbread characteristic a shortbread should have. I'd suggest giving this a pass.
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6 users found this review helpful

 
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