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

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Deborah Jacques

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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

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

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Jul. 29, 2007
Actually, I don't know if this is worth 5 stars as written or not, but mine came out yummy so there you go! I used apple cider vinegar and tossed in a little oregano, hubby said it was perfect and to write down what I did. A recipe, though, is really only a guideline ... and I didn't measure a thing! Oh, well. It'll be good next time, but probably slightly different again. Thanks for sharing this wonderful recipe!
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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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0 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

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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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

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

Real Traditional Irish Soda Bread

Reviewed: Mar. 20, 2012
Very simple and very good!
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3 users found this review helpful

Cream Soup Base

Reviewed: Oct. 31, 2012
Perfect condensed cream of whatever soup!!!!
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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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3 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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Banana Cream Pie I

Reviewed: Jul. 25, 2007
I have never made a cream pie before--and this one turned out PERFECT! I did make a meringue with the leftover egg whites. I didn't realize until after mixing up the crust and gathering ingredients that my pie pans were missing (we moved recently), so I made it in a round cake pan. It still came out scrumptious! Oh, and I followed the advice of another reviewer and packed the flour for measuring & wound up with PERFECT consistency.
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2 users found this review helpful

Best Guacamole

Reviewed: Jun. 7, 2007
Very good, and very easy! Do leve it in the fridge for at least an hour before tasting, though--at first, it does taste too salty & too lemony. After resting a bit, the flavors meld and it becomes delicious!
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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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Bacon Chicken I

Reviewed: Aug. 9, 2007
Very tasty, and very EASY! I made it as written, and served it over buttered egg noodles.
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2 users found this review helpful

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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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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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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