jacdobe Profile - Allrecipes.com (16680052)

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Member Since: Oct. 2010
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About this Cook
My favorite things to cook
anything delicious and with flavor intrigue. If its easy, even better.
My favorite family cooking traditions
I come from the "pinch of this", "dab of that", type of cooking history. My grandmother never wrote a single recipe down nor did she measure anything. That is how I cook and the results are usually delicious.
My cooking tragedies
With guests expected, I made a Thanksgiving turkey one year, left it on the stove to rest and went into the bathroom, came back less than 5 minutes later to a dissected bird and one very happy Doberman. We had pizza that year.
Recipe Reviews 8 reviews
Peanut Butter Bars I
For those of you who say the instructions are confusing.. Read the ingredient list. It clearly states 1 cup of peanut butter and then another 4 tablespoons peanut butter. The 4 tablespoons are what you mix with the chocolate for melting. Also, due to variations in humidity and moisture content in different peanut butter brands, etc, those who are having problems with the filling being too runny need to adjust and add more powdered sugar or graham crackers to achieve the desired consistency. If you make changes based on how it sets up, you will be fine. I've made this recipe probably a dozen times and I always have to make minute adjustments according to temperature or humidity and brands of peanut butter. After a few times making it, you can easily see how to adjust it.

1 user found this review helpful
Reviewed On: Jul. 27, 2014
Fairly bland as written. I made it a second time and browned the meat with sweet onions and 2 cloves of garlic. When mixing everything I added some Worcester sauce and some ketchup to give it a little more zip. With these additions this is now a regular addition to our family's meals.

2 users found this review helpful
Reviewed On: Dec. 1, 2013
Famous Butter Chicken
This dish as written is extremely bland. I will not be making it again.

1 user found this review helpful
Reviewed On: Nov. 9, 2013

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