JEWELJETT Recipe Reviews (Pg. 1) - Allrecipes.com (1185833)

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Cabbage Roll Casserole

Reviewed: Jul. 9, 2015
With so many reviews I almost didn't bother with yet one more but I decided that there are a couple things really worth mentioning. The recipe as written is every good but some changes make it really outstanding. I use the same roaster I plan to bake every thing in on the stove top to cook everything... First, melt a couple tablespoons of butter in the roaster, add cabbage and saute until lightly browned. The flavor of the fried cabbage is delicious! Remove cabbage, add onion and ground beef to the roaster, add the spices you like (I use garlic powder, cayenne, worcheshire and lots of salt and pepper), and brown until cooked. Then stir the cabbage, rice and sauces through all and bake as directed. I always use three cans of tomato soup instead of the tomato sauce because everyone prefers that flavor (or its the flavor they're used to eating with real cabbage rolls) and most times I substitute the beef broth with water... So just tomato soup and water... It's delicious with just that. Sometimes I add more rice and less ground beef as some people prefer the flavor of cabbage rolls that way and it turns out very well. It's a very versatile recipe that can be adjusted easily to suit different tastes! I hope someone actually gets to read this and can make it with those suggestions! :)
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Crumb-Topped Strawberry Rhubarb Pie

Reviewed: Jun. 22, 2015
I made these as tarts.... The recipe worked perfectly for 24 store bought tart shells. I reduced baking time to 25 - 30 minutes and only made half the crumb topping. Perfect for gift giving... Yum!
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Rhubarb Cake I

Reviewed: Jun. 18, 2015
This was delicious... Both warm with ice cream and cold. I used 3 cups of rhubarb and that was perfect. Like someone else mentioned, part of my topping sunk to the bottom but it was still good. I wonder if putting the topping on half way through would prevent this from happening?
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Creamy Chocolate Frosting

Reviewed: Apr. 22, 2015
I'm not a huge chocolate frosting lover but this turned out fabulous... Very rich and creamy and the recipe made more than enough to frost the top of an 8 x 13 crazy cake (recipe from this site... Which is also delicious!). I used 1% milk because that's what I had on hand and it worked great.
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Taco Casserole

Reviewed: Mar. 15, 2015
We loved this.... Delicious!!!!
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Tasty Spicy Rice Pilaf

Reviewed: Feb. 23, 2015
This was very good! I followed the directions exactly, using a boulion to make the stock. I omitted the mushrooms because I didn't have any on hand but loved the red pepper flakes, it gave it a bit of zip yet not too hot or spicy! Great quick recipe with the use of instant rice.
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Oven Scrambled Eggs

Reviewed: Feb. 21, 2015
Oh my goodness, I was really skeptical when I read this recipe as scrambled eggs in the oven just didn't seem right! But... These eggs are absolutely delicious!!! I cut the ingredients in half exactly and cooked in a 9x13 casserole with the time as written and they turned out beautifully. When I took them out to serve, they were light and really puffy... I gave them a stir to break them up so they looked more like 'scrambled' eggs. I took another reviewers advise and melted the butter in the casserole dish on the stove top first. I chose to sauté finely chopped onion in the butter before adding in the egg mixture plus at the ten minute mark, I stirred in some shredded cheddar cheese. I'm sure glad I did as it turned these delicious restaurant quality eggs from excellent to amazing! Yum!!!!
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The Best Lemon Bars

Reviewed: Oct. 29, 2014
THE BEST RECIPE... I follow the recipe exactly and the outcome is perfect! Rave reviews every time. Lemon lovers everywhere will ask you for this recipe!
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1 user found this review helpful

Quick Ham Tetrazzini

Reviewed: Sep. 3, 2014
We love this recipe...It's quick and easy! I've even made it without ham for a quick pasta sauce. You can spice it up to your liking with lots of pepper or garlic while it's cooking.
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Slow Cooker Pierogie Casserole

Reviewed: Aug. 18, 2014
I've made it but haven't yet tried it... I guessed on the garlic amount!
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Peanut Butter Sheet Cake

Reviewed: Jun. 14, 2014
I have not yet actually eaten the cake but wanted to make a review based on Chellebelle's suggestion as I made the icing recipe she provided and not the one as provided with the recipe. I followed the cake recipe exactly and although I had to let it bake a bit longer than the recipe indicated, it turned out perfectly. While it was baking, I made chellebelle's icing (using crunchie peanut butter) and while cake was still hot I covered the cake. It had cooled slightly but spread beautifully on the hot cake. I then made a hot fudge sauce (1-14 ounce can sweetened condensed milk combined with 1 cup choc chips melted in a sauce pan over medium heat until smooth then add 2 tbsp butter = Yummy hot fudge sauce!) Then poured some of the sauce into a zip lock plastic bag, cut a very very tiny hole on the end and drizzled the hot fudge over the cake. Super easy and looked great! Put the rest of the hot fudge sauce in a container in the fridge to be warmed again later over ice cream. I tasted the icing and it is delicious!! Will review the cake later.
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Photo by JEWELJETT

Flapper Pie I

Reviewed: Jan. 3, 2013
Excellent Recipe! I added an extra tsp of cornstarch as another person had suggested and it turned out great... tasted just like the flapper pie I remember eating years ago! I wanted to make it in advance so I prepared the recipe to the egg white stage and refrigerated over night, then made the egg white topping the next day and baked. I wasn't sure how it would be but it was fine. I do think it would better made and eaten on the same day though as I noticed that the crust was getting a bit soggy as I cut the pie to serve.
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Photo by JEWELJETT

Ham Tetrazzini

Reviewed: Jan. 3, 2013
I made this recipe exactly as written and it is excellent. I did place the entire mixture into a greased casserole dish and covered it with about a cup of mozzarella cheese and baked it at 350 until bubbly, then broiled for a few minutes until the cheese was melted and browned. This extra step moved it from Excellent to FABULOUS!
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Nanaimo Bars III

Reviewed: Dec. 23, 2012
I am a really big fan of Nanaimo Bars as I remember my mom making them when I was young and I have tried to make them a few times without success (and trust me, the bought ones are NOT the same)! I made this recipe exactly as written with only one change and that being the chocolate top which I used 1 cup of chocolate chips instead of semisweet and melted them in the microwave with butter as the recipe states. They turned out fabulous! NOTE: Let the bars cool and the chocolate set at 'room temperature' then cut into squares and refrigerate or freeze. If you refrigerate them first, the chocolate will all crack apart when you cut them.
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Jellybean Bark

Reviewed: Sep. 6, 2012
This is a great Easter treat, perfect for gift giving and very easy to make. I was impressed with the results... it looked fantastic and tasted great!
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Slow Cooker Ground Beef Barbecue

Reviewed: May 23, 2012
Great recipe! I cut the recipe in half and followed it exactly except I left out the celery as I had none and it was excellent. My family loved it and finished it all!
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Photo by JEWELJETT

Oatmeal Cake III

Reviewed: Mar. 19, 2012
I used regular milk instead of evaporated but otherwise made the recipe as written. I was a bit worried that the batter was too thick to 'pour' into the pan but it was better once the softened oats were added. This is Delicious... both warm with ice cream or cold... And I would never have thought I'd say that about an oatmeal cake! Update: I have been making this cake regularly for the past three years... It is requested by family members all the time and coworkers love it when I bring it... It disappears in minutes. It cuts up nicely so it's easy to transport. Truly a winner recipe!
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