Deborah Jacques Recipe Reviews (Pg. 1) - Allrecipes.com (1623894)

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Deborah Jacques

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Green Chicken Enchilada

Reviewed: Jun. 13, 2015
I did warm up the shredded chicken with some garlic & hot sauce, then mixed in a bit of cream cheese, so adapted the recipe a bit, but it was absolutely delicious! Served with sour cream, chopped onion, and sliced black olives.
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Very Chocolate Ice Cream

Reviewed: Jan. 12, 2015
While this is very nice, it certainly isn't "Very Chocolate." I think I'll try it again, with substantially more cocoa and boil it in a little coffee before adding the other ingredients.
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Apple Crisp with Oat Topping

Reviewed: Nov. 9, 2014
This was much too sweet even with reducing the sugar to 3/4 cup, and the topping about double what I like.
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Lemon Poppyseed Dressing

Reviewed: May 12, 2014
This isn't exactly what I was looking for, but it's close and it'll do and it tastes good. Next time, I'll use fresh onion & an extra teaspoon of honey, and mix with the mini food processor or immersion blender, with oil drizzled in to make a nicer emulsion.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 4, 2014
Overall, this is good--and NOT cakelike at all, but definitely too sweet for my taste. I reduced the sugar to 1/2 cup and could reduce it further. I mixed it up as I always do for quickbreads--stir together dry ingredients in one bowl and wet in another while melting the butter in the oven in my cast iron frying pan, mix wet & dry then the butter, and into the frying pan & into the oven.
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Basic Crepes

Reviewed: Dec. 24, 2013
These are perfect, every time!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 21, 2013
These are pretty good, but I added about 1-2 T brown sugar and I think they'd have been too dull without it. In addition, per other reviews and my own experience, they need to be baked at 350f for 9-10 minutes, not 375f for 12-15 minutes. That would make charcoal.
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Mexican Whole Wheat Flour Tortillas

Reviewed: Jun. 23, 2013
These are so easy and so good!!! I used a cup of lard (and added a pinch of baking soda per reviewers recommendations), everything else according to the recipe. Rubbing the lard into the flour mixture took me a little while, but it was nice and relaxing and felt good to my fingers. When kneading, I didn't need to add any flour at all--no sticking whatsoever! I just kept kneading until the dough was nice and pliable and smooth. Rolling them out took exactly the right amount of time for the tortilla in the pan to be ready to flip, then I counted 30 seconds, it was done, and on we went. Thank you so much for posting this INCLUDING your notes at the end!
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Chef John's Tzatziki Sauce

Reviewed: Jun. 20, 2013
It was okay, but I wasn't really impressed.
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Cottage Cheese Blintzes

Reviewed: Jun. 11, 2013
Very very bland, the filling was too soft even when cooked, and the quantity was WAY off for the filling. I made half and it filled all of the blintzes. And the crepes are too eggy--I'll stick with the Basic Crepes recipe here, and another filling.
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Sturdy Whipped Cream Frosting

Reviewed: May 12, 2013
I read a few pages of reviews and don't understand why people are having trouble with this frosting. No, it's not stiff enough to pipe, but I wouldn't expect it to be without a stabilizer of some sort. And no, somebody got confused between cream and egg whites--cream has enough fat in it that everything does NOT need to be spotless (though clean is always a good idea), and cream of tartar has nothing to do with cream, either. It's truly no-fail, though! I let my regular cream cheese sit in my steel bowl for maybe 1/2 hour--not long enough to soften much, but enough to be able to beat in the sugar & extracts. Once that was a little fluffy, I added all of the cream at once (straight out of the refrigerator) and beat with my hand mixer, starting on low to mix everything well, then went to high for maybe a minute and I had lovely stiff peaks. It tastes great on strawberry cake, and I bet it'd be good on any cake that has enough of its own flavor--I wouldn't try it on a white or yellow cake. It has a very mild cream cheese flavor. I think that the addition of almond extract tones it down some, so if you use just vanilla, you'll taste the cream cheese more.
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Oatmeal Raisin Cookies VII

Reviewed: May 3, 2013
I baked them as cookies at 375f for 8 minutes in my oven. I used 1/2 cup each dark brown sugar and white sugar, and used 1T cinnamon & vanilla, and added a bit of cloves. I also toasted the oatmeal first and plumped the raisins. Yummy cookies!
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Mammaw's Waffles

Reviewed: Apr. 8, 2013
I added some vanilla, and sprinkled chopped toasted pecans on top of the batter before cooking. Served with real maple syrup simmered with butter & cream and a dash of cinnamon. Yum!
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Cream Of Garlic Soup

Reviewed: Mar. 6, 2013
Very good, but believe it or not it could have used more garlic! :-) I sauteed a stalk of celery, finely chopped, then added the garlic. I put the potatoes in with the broth & wine so they'd actually be fully cooked, and added bay scallops for the last few minutes. Yum!!!
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Viennese Crescent Holiday Cookies

Reviewed: Dec. 8, 2012
I followed the directions and the cookies came out lovely, crisp, and tasty! I didn't have any trouble rolling them to 3" after squashing the dough a bit in my hands to soften. They were not exceptionally fragile--I had one break, but that was because I accidentally tapped it with the spatula. I did find that the amount of powdered sugar for rolling them in was about double what was actually needed--oh darn! I have to make some more! ;-) I did wind up with only 40 cookies, but I guess I overestimated how big an inch is. :-)
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Pumpkin Bavarian Cream Tart

Reviewed: Nov. 22, 2012
This came out tasting good, but not as firm as I was expecting/hoping. It's still a bit on the flowing side when served. It took more like an hour and a half to begin to firm up in the fridge, not 20 minutes. I thought I had it hot enough to begin with, but I'm thinking it needed a bit more cooking time. Should it begin to thicken a bit on the stove? I'd think so ... and it really didn't. I may try it again, but I really haven't made up my mind yet. If I do, I think maybe I'll use at least one whole egg rather than all yolks.
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Cream Soup Base

Reviewed: Oct. 31, 2012
Perfect condensed cream of whatever soup!!!!
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Danish Pastry Apple Bars

Reviewed: Oct. 29, 2012
I made this first following the recipe (except that I used butter in the crust), and it was good. I made it a second time using blueberries instead of apples, and again, it was good! I love the crust--it is so easy to handle even rolled thin for my 11x15 pan, though I did of course roll it out on waxed paper. I wonder what I'll put in it next?
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Molasses Cookies II

Reviewed: Oct. 29, 2012
Very good, soft molasses cookies when baked for 8 minutes in my oven. I did add more ginger and 1/2 teaspoon allspice. The dough was VERY soft and these really didn't puff up much at all, though they did wind up with the cracks somehow. Next time, I think I'll add an extra egg and a bit more flour. UPDATE: I added the extra egg and just 1/4 cup more flour. Wound up with rounded cookies, softer and more cake-like than chewy. My husband likes 'em. I also used 1-1/2 T ginger and added 1/2 t allspice to the mix, and used blackstrap molasses. They didn't come out very sweet at all, but a nice munch.
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Banana Pudding I

Reviewed: Oct. 26, 2012
Very good, but of course instead of cooking the pudding all together, I tempered and added the eggs after the rest had thickened, whisking well. For a change, and because I didn't have vanilla wafers & didn't feel like making any, I layered bananas, pudding, frozen blueberries, pudding, bananas, pudding, and topped with frozen blueberries. I also added the zest and juice of one orange along with the vanilla. It came out really good!
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