Deborah Jacques Recipe Reviews (Pg. 3) - Allrecipes.com (1623894)

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Deborah Jacques

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Best Fried Green Tomatoes

Reviewed: Aug. 18, 2011
Very good, nice and crispy and yummy!
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2 users found this review helpful

Rhubarb Pudding

Reviewed: Jul. 17, 2011
This is very good with ice cream--and less sugar, and a touch of vanilla
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2 users found this review helpful

Peach Cake II

Reviewed: Feb. 28, 2011
Flavor is good, but I think it really needs to bake at 350 rather than 375. I have a cookie-like crust on top (quite tasty, actually!) and a bit soggy underneath, even though it tested done at 40 minutes. I'll try it again at the normal cake-baking temperature and see how it comes out.
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3 users found this review helpful

Banana Cake V

Reviewed: Feb. 21, 2011
Very nice, light banana cake! I gave it a 4 because it could stand to have more banana, as reviewers have stated. I did it at 18 servings and baked as layers. I sprinkled some chocolate chips on mine--they sunk to the bottom, of course, and left my hubby's without because chocolate triggers migraines for him. I'll try it again with more banana, to see if I like it better that way.
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One Bowl Brownies

Reviewed: Feb. 7, 2011
Since my husband gets migraines from chocolate but was kind enough to tell me "MAKE the brownies, already! I don' t mind!" I cut the recipe in 1/3. I had less than an ounce of ecuadorian chocolate, so added a tablespoon or so of cocoa (half of a 1/4 cup? a little less?) and chose to use organic grass-fed ghee instead of butter--and of course added a few twists from the sea salt grinder, baked in a little 2-cup casserole dish, buttered well, baked for 23 minutes. Turns out that was maybe 1/2 minute short, since it was still pretty gooey in the middle but once they cooled a bit and set up ... YUMMY!!!! Chewy chocolatey brownies with the crackly top and crunchy edges, just the way I like them! This recipe is a keeper! And they didn't stick at all! If yours are cake-like, they're overbaked. If they stick, you need more butter in the recipe--butter these days has more water in it than it used to have, which means that you're adding more liquid and less fat than you think you are. The ghee, being all fat, is perfect. I made it again, using some good, sweet cream butter from the co-op, right off the farm--high enough fat content to work well, again, no sticking. I didn't have any chocolate so used 5T cocoa & an extra T of butter--next time I'll add an additional T of cocoa. Still YUM!!!
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Spinach Cheese Puffs

Reviewed: Jan. 3, 2011
This is good, but definitely needs some onion & garlic to bring out the flavor! Anything made with cream puff dough (pate choux) is apt to be good. :-)
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Pumpkin Maple Pie Supreme

Reviewed: Nov. 25, 2010
I didn't taste maple, but I did taste a very gentle sweetness, perfectly balanced with pumpkin and spkce. I did make the adjustment someone else did--1 cup maple syrup and 1/3 cup brown sugar. And I only had canned pumpkin, so that's what I used. Evaporated milk, as well. This is my favorite pumpkin pie recipe to date! If it's this good with cans, think how good it will be with fresh ingredients! ***edited 11/24/2011 I made it in a bigger pan, 1-1/2 recipe, using 1-1/4 c maple syrup and not even 1/2 c brown sugar, rounded up to 5 eggs and used heavy cream and fresh pumpkin. Eyes lit up with the first bite! Definitely my best ever pumpkin pie!
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Lebkuchen IV

Reviewed: Nov. 14, 2010
This is the old Betty Crocker cookbook version that I grew up with--a favorite Christmas cookie, for sure!!! But I seem to remember an amount of time to boil the glaze, like maybe 5 minutes? If you're finding the dough too sticky, it's probably because you're using a mixer. That makes a softer dough, for some reason. I boil the honey/molasses mixture in a medium sized saucepan, then add the other ingredients and stir by hand--finishing up WITH my hands since it's too stiff for me to finish up stirring. I refrigerate in 4 disks wrapped in plastic wrap. After that, I dust the dough with flour on each side, roll a bit, dust again and repeat if needed. No sticky problems! I found that 9 minutes was just right in my oven. For best flavor and texture, you'll need to put the cookies in a sealed container with a slice of apple or orange for a month or so, changing the fruit every few days. They'll become soft and chewy, with a marvelously complex, spicy fruity flavor!
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14 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Oct. 4, 2010
The gravy isn't very chickeny--next time, I'd reduc 4 cups of broth to 2 before using it in this recipe. I did add mushrooms and left out the almonds.
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Beef-Stuffed Squash

Reviewed: Sep. 20, 2010
I made the Chilled Russian Salad Dressing on this site for the recipe and it all came out beautifully! I did double the glaze, as recommended by others.
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Chilled Russian Salad Dressing

Reviewed: Sep. 20, 2010
I needed Russian dressing to make the Beef-Stuffed Squash on this site and the only bottle in the grocery store looked pretty lame, so I made this--yummy!!!! I've been making this dressing every so often for the last year or so, and it is always delicious. I made it again today using homemade mayo (EASY with a stick blender!!! and free-range eggs. Yum.) for a salad from our garden. This has become my favorite dressing. It has enough flavor to complement just about anything, but not so wild that it overpowers the tender young greens.
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Rice Pudding IV

Reviewed: Jul. 4, 2010
Tastes GREAT )with added vanilla & cinnamon) ... but really needs to be cooked at a lower temp, in a water bath, in order to be creamy. I'l be experimenting.
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3 users found this review helpful

Banana Pancakes I

Reviewed: Jul. 2, 2010
I used self-rising flour & just one large banana, brown sugar instead of white, added the vanilla and cinnamon, and served with the Raspberry & Blueberry Pancake Topping from this site--YUM!!! They're also great for munching on during the day--they don't need anything added!
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Blueberry and Raspberry Pancake Topping

Reviewed: Jul. 2, 2010
Very easy, and very good! I served it with Banana Pancakes I from this site--YUM!!!
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10 users found this review helpful

Frosted Banana Bars

Reviewed: Jun. 22, 2010
YUMMY and beloved by all. I did use butter instead of shortening--will try it with coconut oil next time. Added some cinnamon and frosted with the Whipped Cream Frosting on this site.
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My Bottom-Up Peach Cobbler

Reviewed: Jun. 9, 2010
Wonderful, easy cobbler! My 8-inch pan was in the sink and I didn't feel like washing it so I made it in the 9x11 and yes, it was thin ... but turned out just great. I'll be making this again.
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Cordon Bleu Casserole

Reviewed: Nov. 9, 2009
My husband says "I like it! Keep the recipe!" so I guess I will! I did add a little extra milk to the sauce, since other reviewers said it was too dry otherwise. I used a bit of extra cheese and put some in the sauce and some in the layers. I used pumpernickel rye for the breadcrumbs and it came out pretty good!
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Yeast Pancakes

Reviewed: Oct. 11, 2009
I did add about 1/2 cup extra milk, because I was afraid the pancakes would have wound up too thick--and I was right. Wonderful, delicious pancakes with the perfect texture! They'll take the flavor of the syrup wonderfully without getting saturated.
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3 users found this review helpful

Gramma's Apple Bread Pudding

Reviewed: Oct. 5, 2009
I would give this a 5-star rating, but from some reviews, I thought that it may be too sweet, so I reduced the brown sugar to about 3/4 cup (and of course used butter instead of margarine!) and it was perfect! My husband and I both like it very much. The sauce is a good complement to the bread pudding. Rather than going to the trouble of whipping cream, we just poured a little on top and that worked just fine!
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Pam's Bierocks

Reviewed: Aug. 12, 2009
I agree with many others--the dough is great! But the filling is VERY bland, even with additions--I'll need to add more additions next time!
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2 users found this review helpful

Displaying results 41-60 (of 97) reviews
 
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