Deborah Jacques Recipe Reviews (Pg. 5) - Allrecipes.com (1623894)

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Deborah Jacques

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Strawberry Ice Cream

Reviewed: Apr. 24, 2007
A little too sweet, so I'll reduce the sugar by 1/4 cup next time ... and I used 1c. whole milk plus 1c. heavy cream for a slightly denser product. Came out good! I did just mash the berries, though, instead of pureeing them. I like the chunks!
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20 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Apr. 15, 2007
A good basic recipe--I did use a 9x13 pan, though I thought it was smaller! LOL!!! I used juice & zest from 2 lemons, approx. 1/2 cup juice, and only a cup of sugar. Also added a bit of salt to each part to bring out the flavors. Melted the butter for the crust portion for ease, worked great!
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3 users found this review helpful

Yeast Waffles

Reviewed: Apr. 7, 2007
This is a good recipe! Good flavor, good texture, and I love that I can mix it up ahead of time. I mixed it up before going to work, and made them for dinner--nice & easy!
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1 user found this review helpful

Stuffed Eggplant Parmesan

Reviewed: Apr. 1, 2007
Excellent, and easy! I definitely will make this again. Small changes I made: salted both the shell and the chopped eggplant, then squeezed out the liquid, and added fresh mushrooms. Oh, yeah! I had lovely brown stuff on the bottom of the pan after sauteeing the veggies, so I deglazed with a bito of white wine, then poured the yummy stuff over the stuffed eggplant before the breadcrumbs, etc. My hubby was pleasantly surprised!
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3 users found this review helpful

Meatballs with Raisins and Honey

Reviewed: Mar. 6, 2007
My husband came in and asked what was for dinner. I said "meatballs." He looked in the pot and said "Raisins with meatballs?" He was rather skeptical ... After a few bites, he looked at me and said, "My dear, you have once again achieved the unlikely." He likes it! And so do I. It's an unusual combination of flavors, but very good! I think it needs something else, though ... cloves ... and/or garlic ... maybe?
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4 users found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Mar. 3, 2007
Yummy! A soft rice pudding that's appropriate for breakfast! Just the right amount of sweetness, too. I'll be making this again!
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0 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Dec. 30, 2006
This was good, but I increased the carrots and it was too much. :-( I also added celery & doubled the garlic & added just a bit of red wine & some other spices. Next time, I'll use 2 cans of soup, for more gravy.
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3 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 17, 2006
yummy & easy! what more could you want? I did cut the sugar down by 1/3, though--tried it with the full amount specified and it was MUCH too sweet.
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3 users found this review helpful

Bread Pudding with Whiskey Sauce

Reviewed: Apr. 24, 2006
Yummy! Rave reviews from all who tasted it--with some adjustments. I increased the eggs to 3, and increased milk proportionately--may use 4 eggs & more milk next time. I also added 1 t. cinnamon and some raisins. The whiskey sauce was very mild (maybe because I used Jameson?), so I think next time, I'll simmer 1/2 cup to half volume before adding the remaining ingredients. Overall, a good basic recipe that's easy to play with.
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3 users found this review helpful

Oatmeal Soda Bread

Reviewed: Apr. 1, 2006
very good, very easy, everyone liked it. I decided to make it after I'd already added the potatoes to the corned beef, so in order to have everything done at the same time, I made two smaller loaves, patted down a bit, & baked for about 20 minutes I used regular sour cream and whole milk, though.
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6 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 13, 2005
Yummy cookies and my dough was super easy to work with--I dip flour out of the bag with my measuring cup & shake a bit to level it off. I know that's not the "right" way to do it, but it seems to work better for cookies. I also always use butter--it tastes better, it's healthier, and the consistency works better in most recipes than margarine does. Shortening won't work well with these cookies, I don't think. ***added 2012 I doubled the cinnamon & ginger, reduced the cloves by 1/4 teaspoon, and added 1/2 teaspoon allspice--very yummy and spicy now!!! Oh, and of course I added vanilla.
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2 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Apr. 24, 2005
This is a really great basic recipe! I used the increased garlic (5 cloves) and cream cheese (4-5 oz.), and milk instead of water as suggested by others. I also added a bit of sea salt to the sauce and sauteed some onion with the mushrooms, tossed the shrimp & 1 c. asparagus tips in with them to heat a little & added all to sauce before using it to stuff crepes instead of serving with linguine. My family, who once again thought I was nuts before they tasted it (crepes go with sugar, not shrimp! :-), demanded that I write it down immediately before I forget! Thanks, Karyn, for the recipe--and thanks, reviewers, for some of the other ideas!
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6 users found this review helpful

Orange Caper Chicken

Reviewed: Feb. 27, 2005
Excellent! Simple and delicious--my family told me to make this one again! (and they'd never had capers before)
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 5, 2004
My daughter requested cheesecake for her graduation party and I'd never made it before ... but I definitely will again! This is a fabulous basic recipe. I followed the previously suggested crust variations of using cinnamon grahams & adding 1/4 c. ground nuts, plus a bit more sugar & butter. For the batter, I added the juice & grated rind of one lime (for a total of 3/4 c. liquid including milk). I did use the water bath & let it sit in the oven for a couple of hours after I turned the oven off & ran a knife around the edge--even with 2 layers of heavy duty foil, water snuck in! Well, not really--the pan was sitting in a bit of syrup when I took it out of the oven, so I left it in one layer of foil & covered it with the other (handy!) until I unmolded it. Water sure is sneaky stuff! I ran the knife around the edge again before refrigerating it for a day and it did NOT crack. Thank you, Chantal, for the recipe--and thank you, previous reviewers, for great suggestions!
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Baked Soy Lemon Chops

Reviewed: Oct. 19, 2003
I used fresh lemon juice, added about a teaspoon of honey, and marinated in a ziploc bag for an hour before baking the pork chops in the marinade. I basted them every 15 minutes and cooked a bit longer than called for, since we were watching a movie that was almost over. I figured that, with the marinade, the worst that could happen is that they'd be more tender--and that's what happened! Easy, moist, tender, and delicious. My family had happy/startled faces when they took the first bite and asked what I did to the pork chops! LOL! This recipe is a keeper.
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21 users found this review helpful

Betty's Pork Roast

Reviewed: Dec. 1, 2002
This recipe is fun, tasty, and oh-so-tender! My husband kept asking me what I was doing! Boiling a pork roast??? Ketchup & mustard??? You should have seen his face--especially when he tasted it. I did top the roast with a chopped onion before covering it with foil for the baking--yummy!
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8 users found this review helpful

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