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

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Deborah Jacques

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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

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

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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16 users found this review helpful

Get-Well Custard

Reviewed: Jun. 14, 2008
Well, I made it according to instructions and it was too pale, too sweet, and watered out a LOT. So ... I made adjustments. An extra egg, 1/4 c. less milk, 1/3 c. sugar. I baked 15 minutes at 350, then reduced the temp to 325 for 35 minutes and it came out perfect!
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11 users found this review helpful

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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10 users found this review helpful

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

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

Very Berry Muffins

Reviewed: Jul. 5, 2009
I heeded other posted reviews and used 1/3c brown sugar (1/2c would have been too much, giving you cupcakes instead of muffins!), and added a bit of nutmeg. I also used butter and a little coconut oil instead of the vegetable oil, which is VERY unhealthy. A mix of frozen blueberries and raspberries worked well for us. Nice and fruity goodness with butter! I don't know why anyone found these dry--mine turned out quite moist! They didn't stick any more than any other muffin does. For muffins, do NOT use cupcake liners or they definitely will stick to the paper. Simply butter the bottom ONLY of the muffin cups, then when they come out of the oven, run a butterknife around the edge and pop the muffin out.
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6 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

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

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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5 users found this review helpful

Applesauce Raisin Bars

Reviewed: Jul. 19, 2008
32 servings? You're kidding, right? My hubby's idea of a serving is two pieces of about 2x2 inches on top of each other! LOL!!! I wasn't so sure he'd like them, but I wanted them. I did use butter instead of shortening, of course--MUCH healthier, no trans-fats!
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5 users found this review helpful

Grandma's Harvard Beets

Reviewed: May 22, 2012
These truly are excellent! I thought there wasn't enough liquid, so added a little bit from the can, but I was wrong. I'll trust Grandma next time!
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4 users found this review helpful

Butterscotch Pudding I

Reviewed: Apr. 15, 2012
I used 2T cornstarch--just right! I used 2/3 cup brown sugar--STILL too sweet!!! Yowza!!! And I used vanilla that I made with rum ... yum ... next time, 1/2 cup sugar will be plenty, I'm sure. ... ... ... And the next time, I did use 1/2 cup sugar and it was perfect! On strawberries ... yum ... hubby had his on blueberries and enjoyed that, as well. I did of course temper the eggs rather than adding them at the beginning. Not a lump to be found, just stirring with a wooden spoon.
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4 users found this review helpful

Scotch Eggs with Mustard Sauce

Reviewed: Sep. 24, 2011
Very good! I did roll the dry eggs in flour before attempting to get the sausage to stick, and it worked well! I did a quick fry to just brown them, then baked at 375f for about 15 minutes to finish. For the eggs, my family gave me an egg cooker several years ago for Christmas--it steams them. I undercooked the eggs just a bit so that they wouldn't have the grey lining nor be overcooked, and that worked well, too.
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4 users found this review helpful

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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4 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

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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4 users found this review helpful

Chef John's Tzatziki Sauce

Reviewed: Jun. 20, 2013
It was okay, but I wasn't really impressed.
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3 users found this review helpful

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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3 users found this review helpful

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