Jules Recipe Reviews (Pg. 1) - Allrecipes.com (1621520)

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 14, 2005
"Crispy edges, and chewy centers"... best tasting snickerdoodles. Loved, loved, loved these =)
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Banana Cream Pie III

Reviewed: Jul. 7, 2008
I've been making this for years. You actually don't need to refrigerate for 3 hrs, I just alternate between the freezer and the fridge for about an hr. when I'm in a rush. As other reviewers suggested, I use 1 pkg of banana cream pudding & 1 pkg. of vanilla... always turns out and always a hit! Thanks!
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Mushroom Rice

Reviewed: Apr. 8, 2008
Love this rice. Made it with both white rice and brown rice on different occasions. With brown rice, I just follow the water/rice/cooking time proportions on the package. I've used regular onions as well--whatever I have on hand. I've also added cooked chicken to make this a meal. Delicious, versatile, and quick. Thank you!!
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Penne with Garlicky Broccolini

Reviewed: Feb. 19, 2008
Love this. Even with the bacon, this is light, but filling. I started eating it and forgot the parmesan! Added it later and it was good either way. Thanks for the quick and easy meal!
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Delicious Rosemary Bread

Reviewed: Apr. 26, 2007
Mmmm. Smells great coming out of the oven (doesn't ned to brown very much on top). Mine took about 20 minutes. I used the whole amt. of rosemary in the bread (vs. on top) and it turned out fine. The only thing is that after one loaf, my bf and I were rosemary-ied out. I may try making this without any spices for plain loaves. Thanks for the recipe!!
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Real Italian Calzones

Reviewed: Mar. 8, 2007
Delicious! I make these all the time, but unlike the picture, mine are overstuffed and fat! The key to making this even more awesome is a great dipping sauce. Use your best spaghetti sauce! Also, the dough is really great and can be used for any other calzone recipe of all sizes. Thanks!
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Mom's Zucchini Bread

Reviewed: Aug. 26, 2010
Delicious! The recipe is so versatile, I made a few modifications and it still turned out very moist. Like many other reviewers, I used 1/2 whole wheat flour and applesauce in place of 1/2 the oil. Also, I reduced the sugar to 2 cups, using half white sugar and half brown. The recipe is great as is, but can be made healthier without sacrificing taste!
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4 users found this review helpful

Sarah's Applesauce

Reviewed: Mar. 8, 2007
I doubled this recipe and made it in my slow cooker. Took about 3-4 hours on high, no need to mash the apples, they mushed on their own.. yummy!
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2341 users found this review helpful

Candied Yams

Reviewed: Sep. 15, 2006
Yum, thanks for the recipe. I always add a drizzle of honey and some spices if I feel like it (nutmeg, cinnamon, cloves). Pulled it out at 20 min.
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7 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Sep. 11, 2007
I used mild italian sausage and added a little sugar (I don't know, is there a difference?). I only used half the tomatoes (I had gigantic tomatoes...) Omitted the carrots b/c I forgot and added a little thyme/rosemary. I didn't quite get enough oil from the sausage so I used a little olive oil to cook the onions/garlic. This dish was delicious! Paired with crusty bread and parmesan, great for winter! Definitely a keeper. Thanks!
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Creamy Peanut Butter Fudge

Reviewed: Sep. 15, 2006
Creamy and smooth. I couldn't get enough of this! The only problem I had was that most peanut butter jars come in 15 oz. so don't forget to slightly adjust the other portions or you'll end up with a fudge that doesn't set =(
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7 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 12, 2008
Mmm! I altered the recipe a bit due to personal preference. I halved the recipe, but kept the same amount of meat, but used more fennel (yum!) and added a bit more water. One of the best lasagnas I've ever eaten. I always top it with a lot of cheese and let the cheese burn just a bit.
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Roasted Vegetables

Reviewed: Oct. 1, 2010
Followed another reviewer's suggestion to throw in the root veggies (potatoes & sweet potatoes) first, then others (I used zucchini, red bell pepper, and mushrooms). Also, didn't have an fresh herbs and oregano happened to be sitting out so I added that. Yummy and easy!
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7 users found this review helpful

Garlic Chicken

Reviewed: Aug. 29, 2006
I've made this many many times over the past couple years. It's easy, fast, and delicious.
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Focaccia Bread

Reviewed: Jul. 7, 2006
Mmm.. lots of flavor packed into a thin piece of bread. Goes great with cream sauce pastas as well as dipped in balsamic vinegar/olive oil. ****UPDATE*** I made this as pizza dough (Thanks to the previous comment for the idea!) I made delicious leftover pizza! Rolled dough out thin, poked a few holes, baked for 15 minutes, then topped with pizza sauce (tomato paste, water, spices) and with sauteed mushrooms, onions, garlic, and a few marinated artichoke hearts. Then topped it all with mozzarella and baked until cheese melted. Yummy! Thanks for the versatile recipe.
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Deviled Eggs II

Reviewed: Mar. 30, 2007
Mmm.. great appetizer for guests! Great for BBQs as well. I add more mayo, b/c I like the smoother texture (vs. the yolky texture). Sometimes, if I have left over bacon, I'll crumble and add that... so good! Thanks!
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Taco Seasoning I

Reviewed: Mar. 8, 2007
Taste better than the little taco packets =)
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Asparagus Chicken Crepes

Reviewed: Sep. 10, 2007
Tasted great! I accidently used the mayo as part of the filling, but caught myself half way, I used lowfat plain yogurt instead for the topping. Also, I was in a rush and didn't defrost chicken, so I made the crepes without chicken, turned out awesome. Thanks!
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Old-Fashioned Chocolate Fudge

Reviewed: Apr. 12, 2006
This was DIVINE! Nothing like the marshmallow/chips recipes. I'm not sure if I got the texture right, but mine was slightly soft (comparing this to the marshallow/chips fudge), but melted in my mouth. I calibrated my thermometer (way off! like 10-15 degrees), set it on low/med-low the entire time and it took approx. 20-25 or so min. to reach the softball/slightly firm ball stage (I was afraid it would be gooey). I let it cool for about 1-2 minutes, then stirred in vanilla/butter (cut into cubes). Beat it mercilessly until it lost its sheen (3-5 minutes...), then threw in walnuts and beat it a little more. Turned out excellent.. hope this helps some first-time real fudge makers like me! Thanks!! ***Forgot to add that it's a good idea to double the recipe or use a smaller dish, if you'd like your fudge to turn out like the picture.***
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85 users found this review helpful

Best Brownies

Reviewed: Sep. 21, 2006
Mmm.. chocolatey, rich fudgy goodness =) The brownies themselves aren't terribly sweet, but with the frosting (I only used 1/2 the sugar, I can't imagine it tasting good with that much sugar!). Fudge-y consistency, not really like a brownie. I usually bake it in a round pan and cut it like a pie. Delish.. thanks!
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