Jacquelyn Young Recipe Reviews (Pg. 1) - Allrecipes.com (12322642)

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Jacquelyn Young

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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 18, 2014
This will be my third thanksgiving using this recipe. It is so scary to an infrequent baker because it doesn't look like it will turn out... But EVERY time it is beautiful and delicious. I especially love how well it will freeze so I can bake a week or two in advance and cross it off my list quickly :)
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Photo by Jacquelyn Young

Sweet Potato Pie I

Reviewed: Nov. 9, 2011
This is such an easy and delicious pie recipe! I added 1Tbsp of flour whisked into the milk to thicken, I used half white sugar and half brown sugar, and I topped the pie with a 3" outter ring of mini-marshmallows in the last 20 minutes of baking. AMAZING! A great recipe for my husband who dislikes pumpkin pie!
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Pumpkin Brownies

Reviewed: Oct. 23, 2011
excellent! moist! and easy! I used 1Tbs less butter...added 3 Tbs whipped cream cheese to pumpkin mix...used pecans instead of walnuts... and didn't "swirl". Baking time took 40 minutes in a 12 muffin tin and the result was just as promised. "if pumpkin pie and brownies had a baby"... Thanks for a GREAT recipe :)
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Spaghetti Carbonara II

Reviewed: Aug. 23, 2011
Fabulous! I used proscuitto instead of bacon, but wish I had used pancetta. I threw in oil/onions/garlic and meat into a wok together (should have slightly broiled proscuitto first) and the tiniest bit of salt and pepper. Because of the salty proscuitto and parmesean I probably could have gone without the salt. Followed one user's advice and pre beat the eggs then combined with the cheese before adding to the pasta. Next time I would like to add some fresh basil and sweet peas. SOOOOO VERY GOOD! My husband hates eggs but loved this dish as the eggs and cheese create the creamy sauce and not "eggy" at all!
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Photo by Jacquelyn Young

Summer Strawberry Rhubarb Pie

Reviewed: Jul. 28, 2011
I am a rookie baker and this pie turned out really great! I over did the nutmeg a bit since I didn't pre-measure it (just grated it in the bowl). I followed the advice of one review and combined all the ingredients in a sauce pan over medium heat first to taste and after it cooled I added it to the crust. Also, I brushed a beaten egg and water mix over the top crust before putting it in the oven to assist in getting a golden crust. I was unsure about the whole berries but it worked really well! Overall a very nice recipe and so easy!!
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Vegetarian Korma

Reviewed: May 1, 2011
I made this recipe for my vegetarian friends because you can feed alot and it doesn't cost alot. Very authentic tasting! I used what I had on hand, so I used green peppers, mushrooms, onions, and peas. Swapped the cashews for sliced almonds and the cream for coconut milk. Remember that mushrooms cook quickly so add them towards the end. Also~ whenever I make curry, I add chopped fresh mint and loose leaf tea to the rice while its cooking... AMAZING!
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Roast Beef and Yorkshire Pudding

Reviewed: Jan. 20, 2011
You will want this meal every sunday! My husband is from Scotland and he insists on a Sunday roast with Yorkshire pudding. Our grocer doesn't carry pre-made puddings so I found this recipe and use it every week! I also serve it w/ an Au Jus gravy and lots of it!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jan. 20, 2011
I have made this recipe numerous times and LOVE it! Everyone I've served it to raves about how these are the best ribs they've ever had. We always check the meat counter for sales on pork ribs and buy them and freeze them until we are ready to make them. I will never use another rib recipe again!!! Sometimes I rush this a bit and cook the meat faster by increasing the temp. of the oven. It works fine and the ribs still taste great, but the secret truely lies in SLOW COOKING TIME! the longer you can cook the meat the juicier and more tender they will be. They will fall off the bone! If you don't have a grill or it's winter time, you can finish them off under the broiler in your oven.
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