JOULEC Recipe Reviews (Pg. 1) - Allrecipes.com (1592066)

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Banana Pudding IV

Reviewed: Feb. 6, 2010
Ok, I'm giving this recipe 5 stars because the flavor was amazing and I see that my results were an outlier...but...for all of you who followed the recipe EXACTLY as I did, read all of the reviews cautioning against cream cheese that was too cold or milk that was not cold enough etc etc....yes mine was very soupy. My ego is in the toilet right now. Though I am not a professional chef AT ALL I consider myself a pretty good cook, at least I can follow a basic recipe. SO, who knows what the problem was. I live in the Northeast and it's winter so perhaps my house and all of my appliances/the cream cheese at room temperature was not room temperaturey--enough. Oye! Will try again later.
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3 users found this review helpful

Peanut Butter Chocolate Cake

Reviewed: Apr. 4, 2010
I am staring the peanut butter mousse. WOW. I put it in the filling of a different chocolate layer cake with choc chips in it. Then covered the cake in choc glaze. People thought it was professional.
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5 users found this review helpful

Black Magic Cake

Reviewed: Apr. 4, 2010
AMAZING...I made with choc chips in it...then filled with a peanut butter mousse and covered with a choc. glaze....holy cow!
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3 users found this review helpful

Broccoli Ham Ring

Reviewed: Feb. 6, 2010
Wow, this is so gourmet but so simple! I made mine in fancy pie dish. If you do this just be sure not to pile too much of the dough in the bottom of the pie plate so as not to have a doughy inside with a fully cooked every-thing-else. I also brushed some egg on the top and sprinkled with sesame seeds. My husband said "is this just for us? Did you just make this?" It was really funny to see him stumped.
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Carrot Oatmeal Muffins

Reviewed: Feb. 7, 2010
I made this muffin exactly as the recipe noted. Overall they were really good. A good texture and flavor. In my opinion they are best cooled and eaten the next day. The cream cheese effect is a little odd when it's still warm.
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2 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Nov. 28, 2009
This is absolutely my new pie crust. I have been using the Betty Crocker pie crust recipe for 20 years and have always felt that it was lacking. This was amazing. I really felt like I was making pastry...it was so flakey but also had a substantial texture and a bit of sweetness. Follow the recipe exactly and you will get a 10 inch double pie crust with some left over for decorations/cut-out leaves ect. You could also make 3 9 inch pie crusts with this with none left over. I always like to have extra so I can really beautify my pie without stressing about materials.
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Peanut Butter Noodles

Reviewed: Nov. 7, 2009
I am shocked at how good this is! It was so simple and I feel like I'm running a Thai restaurant. I added some sauteed shrimp and lots of raw veggies to garnish (scallions, cilantro, shredded carrots, and cucumbers). I also doubled the sauce but only used the original amount of fresh ginger. Chunky peanut butter worked great and I used some wheat, pad thai rice noodles that I had on hand. This one is a keeper for sure!
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Slow Cooker Stuffing

Reviewed: Nov. 28, 2009
This was hands-down the best dressing that I have ever made. My husband said to give it a million stars. The thing that shocked us the most was that it was really crunchy...just how we like it. The parts that were up against the slow cooker browned. If you didn't want this effect you could certainly use more broth. Really, I just eye-balled everything...I used 2 bags of Pepperidge Farm stuffing mix (in the bags) one corn bread and one wheat. The full amount of onions and celery called for, along with all of the exact amounts of spices/egg ect. that the recipe called for. Then I added one "tube" of Jimmy Dean sausage (which I sauted with the onions and celery before adding to the slow cooker). One cup of dried cranberries (I will also try some apple chuncks in the future) and 32 ounces of chicken stalk. I will never make another dressing!
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Carrot Cake III

Reviewed: Dec. 6, 2009
This was SO moist, I couldn't believe it! My husband went nuts (ha). Here are the errors I made and my overally thoughts: I did add pineapple and my husband loved it. I, on the other hand would have really preferred this recipe as-is. If you do add the pineapple, you may need to extend the cook time 10-15 mins...or maybe it was just my oven OR the fact that I used a ceramic pan. I did not turn the cake out to cool but left it in the pan and piled the frosting high. With regards to the frosting...I added about two table spoons of melted white chocolate and two table spoons of heavy cream while I was whipping. I got this from another recipe on this sight. It also called for orange extract, which once again, my husband loved but I would omit next time. I did not put the nuts in the frosting. My final thoughts about THIS recipe (forget all my own alterations), It is absolutely a keeper. I do think that I would reduce down the sugar in the cake, it was a little sweet for my taste, maybe by about a half a cup. I know some people swapped the white sugar and used brown (at least partially) I don't think I'll do that, I liked the flavor without the molasis punch that brown sugar delivers. Also, I don't think I'll ever put nuts in my frosting. I love a good, smooth, frosting.
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