Jacolyn Recipe Reviews (Pg. 8) - Allrecipes.com (16533489)

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Jacolyn

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Eclair Cake

Reviewed: May 29, 2012
Many people asked me for this recipe, because they loved it. They didn't even realize that there were graham crackers used. It is so easy to make! The only change that I made was to heat the frosting in the microwave until I could easily pour it over the cake. Delish!
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Easy Pavlova

Reviewed: May 29, 2012
I didn't beat the eggs long enough, so it came out quite thin and difficult to cut in the middle. However, it was still good! Things to note: 1) I left it in the oven for a few hours to cool. 2) I crinkled parchment paper, then spread it out with a thin layer of corn starch to prevent sticking. 3) I didn't add sugar to my homemade whipped cream, because there was enough in the pavlova. 4) I topped it with kiwi and strawberry slices.
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Jan's Pretzel Dogs

Reviewed: May 29, 2012
These were perfect for our game-day parties. Any leftovers were frozen fully cooked (without the salt topping) for quick and easy dinners.
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2 users found this review helpful
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Oven Scrambled Eggs

Reviewed: May 29, 2012
Easy, breezy fluffy scrambled eggs. The only change I made was to cook it longer (approximately 40 minutes).
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3 users found this review helpful
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Scrumptious Frosted Fudgy Brownies

Reviewed: May 29, 2012
These are so chocolatey and delicious! Next time, I may use 2 9x9 pans, because I like my brownies to be a little thinner, but that is just personal preference. I used a glass dish, so I preheated to 350 degrees. Here are the few changes I made: 1) I cut them small and placed in cupcake liners for easy handling. 2) I refrigerated for a few hours to make for easy cutting and then thawed them for a few hours before serving. 3) I didn't know if everyone liked walnuts, so I made some with walnuts and some without, all in the pan. All I did was cut a strip of parchment paper to be the exact length of the middle of my pan. Then, I folded it in half, and placed it so that one half was flat on the pan, and the other was sticking up in the middle of the pan. Then, I placed some objects on the flat half to hold it while I poured one side of the brownies. I then removed the objects and poured the other half of the brownies. The parchment paper held up and didn't let either side of the brownies meet much. When cutting, I just cut them and then removed the parchment. Easy breezy!
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Vanilla Wafer Crust

Reviewed: May 29, 2012
This was an easy crust (and especially good w/ the "Banana Cream Pie I" recipe from this site). Changes I made include: 1) I didn't measure the crumbs exactly - just approximated it and added more butter if it was a little dry. 2) I enlisted the help of my husband to crush the cookies in a Ziplock freezer bag w/ a small hammer from his toolbox over a cutting board (much easier than using a meat pallet). 3) I baked it at 350 degrees for approximately 10 minutes until it wasn't too soft. 4) I added 1/3 cup of white sugar before pressing it into my pie pan.
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Banana Cream Pie I

Reviewed: May 29, 2012
Everyone at the Memorial Day BBQ loved this! Here are the changes I made, based on other reviews: 1) I didn't bake it. 2) I mixed the bananas (dipped in a lemon juice/water mixture & patted dry) into the pudding a few hours before serving so that they didn't brown, and I put the pudding in the crust a few hours before serving so that the crust didn't soften too much. 3) I chilled the pudding by itself overnight (w/ Saran wrap layered directly on the pudding, so that it didn't develop pudding skin). 4) I subbed the 3T of cornstarch for the flour. 5) I used whole milk. 6) I made sure that I simmered (small bubbles around edges) for 3 minutes until I could make a distinct line down the back of the spoon without it melding back together. 6) I used 2 very large bananas. 7) For the crust I used the "Vanilla Wafer Crust" recipe from this site, and I used the "Sweetened Whipped Cream" recipe to pipe onto the top. 8) To transport w/out messing up the piped whipped cream, I used a few toothpicks along the outer edge of the pie and 1-2 in the middle to tent the Saran wrap covering.
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Sweetened Whipped Cream

Reviewed: May 29, 2012
I doubled the cream and vanilla and left the sugar the same. Also, I put the beater in the freezer for 3 minutes before starting. This came out fine. I beat this until stiff peaks formed, because I wanted to pipe it onto the Banana Cream Pie I recipe from this site (which is EXCELLENT, BTW). This was the perfect amount of sweetness.
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Smooth Sweet Tea

Reviewed: May 10, 2012
I always make this. It is our favorite iced tea recipe. The only change that I make is to use 5 cups of cool water, rather than 6.
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4 users found this review helpful
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Banana Pancakes I

Reviewed: Apr. 25, 2012
This is the best pancake I have ever had! I mixed a little nutella with some peanut butter and dropped a spoonful onto the top of the pancake. It was the perfect accompaniment. I mashed the bananas in a bag and cut a hole in a corner to pour it as someone else suggested. Also, I sifted the dry ingredients before mixing them with the wet. These were so moist and tasty. I can't wait to make them again!
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Garlic Green Beans

Reviewed: Apr. 25, 2012
These were very easy! I tossed with garlic powder, because I ran out of garlic.
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Quick Alfredo Sauce

Reviewed: Apr. 25, 2012
This was easy to make. My pantry was running low, so I didn't have any garlic salt, garlic, or parmesan cheese. To compensate, I just used garlic powder, a 1/4 tsp of salt, and shredded mozzarella cheese. The cheese made it a little thicker and delicious. I stirred a little more than I would have normally, until the mozzarella was incorporated into the mixture, rather than globbing thickly. I then poured this sauce over pasta and leftover ham pieces; DH and I loved it!
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Kongnamool (Korean Soybean Sprouts)

Reviewed: Mar. 21, 2012
I have never had this before, so I cannot rate it based on what it should taste like. However, I thought this was very good and easy and budget-friendly (since I had all ingredients on-hand except for the soybean sprouts and chile). I did not use the Korean chile, because I did not have time to go to a specialty store, but I did mix in some red pepper flakes. I will definitely make this recipe again!
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Clark's Quiche

Reviewed: Mar. 8, 2012
I used this for my first quiche, and this was a great recipe to try. The sour cream was a nice touch to the recipe. The only thing that I didn't like was that I had A LOT of filling leftover which I had to throw out, plus the quiche overflowed, leaving a hard to clean gunk on the pan that I had underneath it. Changes I made: 1) I sautéed diced green and red peppers w/ the onions. 2) I used frozen broccoli, rather than the spinach. 3) I didn't use mushrooms or ham. 4) I used a pound of bacon.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Mar. 8, 2012
As other reviewers suggested, I didn't overmix the batter, and I placed the bowl in the freezer after mixing in the dry ingredients. I gently folded in mini chocolate chips and sprinkled sugar on top. These came out soft and were delicious just by themselves. I will use this recipe for scones from now on.
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Holly's Chocolate Chip Cookie Dough Dip

Reviewed: Mar. 8, 2012
Although this dessert dip does not taste like cookie dough that much (mostly because the cream cheese taste is very prevalent), it is still delicious and addicting! I added 2 extra tablespoons of brown sugar and an extra teaspoon of vanilla. I also added Heath toffee chips (for more texture) as I have seen in similar recipes. Oh, and I let this sit over night. At first, I served the dip with chocolate graham crackers, which were good, but then my husband had the fantastic idea to dip small pretzels in it. The salty/sweet combo was perfect! Next time, I may even add some crushed pretzels to the dip rather than the Heath chips. The salt of the pretzels really complimented the sugar in the dip! I will definitely make this dip again!
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Autumn Cheesecake

Reviewed: Mar. 7, 2012
Wow, this was my first cheesecake and came out amazing! I followed some helpful reviews: A) Doubled the cheesecake ingredients. B) Microwaved the apples for a few minutes before topping and discarded the juice. C) Sat my springform pan (double-wrapped in foil) in a water bath. D) Baked 70 minutes and let it cool in the oven for 3 hours (didn't even open the oven to peek). E) Topped w/ a streusel topping. F) Removed the bottom of my springform pan w/ a knife that had been run under hot water. Next time, I will put the pan of water on the rack below, rather than putting the spring-form pan into it, because the moisture from the steam became trapped inside the foil and the bottom was just a tad soggy.
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Mediterranean Lemon Chicken

Reviewed: Mar. 7, 2012
Easy chicken dish! I doubled the sauce, except oregano, as others have suggested. I used boneless, skinless chicken breasts and baked for 45 minutes on 350 degrees. I used lemon juice from the bottle. Very easy and delicious!
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3 users found this review helpful

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