MEANDMYJULES Recipe Reviews (Pg. 1) - Allrecipes.com (1670084)

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Strawberry Jam

Reviewed: Jun. 15, 2007
It didn't really work for me. Came out entirely too runny. I think it is because I had quite ripe strawberries. Apparently, if the strawberries are not quite ripened the amount of natural pectin is far greater. I am putting it aside to use as a base for my strawberry margaritas when the weather is warmer!
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Paradise Pumpkin Pie I

Reviewed: Dec. 13, 2003
I have to admit I was disappointed. Not sure what I had expected, but this pie was nothing out of the ordinary - just some pumpkin pie atop cheesecake. Barely a quarter was eaten. Won't make this again.
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5 users found this review helpful

Margaritas to Die For

Reviewed: Dec. 13, 2003
Not terrific. It seemed to pack too much of a punch. I probably could have halved the amount of liquor and been quite happy with this recipe. Ended up squeezing more lime juice and adding water to take the edge off of it.
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11 users found this review helpful

Best Hot Crab Dip

Reviewed: Dec. 13, 2003
This dip was o.k.. It may have something to do with the fact I can't get decent crabmeat in Switzerland. The dip came out with the flavor and texture of a tuna dip. As per the suggestions, I reduced the amount of capers and artichokes. I upped the amount of Old Bay Seasoning, cheddar and parmesian cheeses. Leaving it to chill in the refrigerator 24 hours prior to popping it into the oven seems to "mature" the flavors. It didn't all go at the party but I'll try it again.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 27, 2003
Superb! For years I made sweet potato casserole without a recipe - NEVER AGAIN! Being an indulgent sort of individual, I topped the topping with marshmallows and baked them until golden. If you choose to do this, cut down the sugar in either the potatos or the pecan topping. It was VERY sweet (but VERY nice!). This is a keeper and will be on our holiday table for years to come!
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Basic Cheesecake

Reviewed: Oct. 30, 2003
Do not sample this cheesecake while it is still warm - it tastes heavily of custard. I served it right from the fridge so the flavour and texture would be genuine. Gorgeous, thick and delicious! Serve with pureed raspberries for a wowzer dessert!
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Dark Chocolate Cake I

Reviewed: Oct. 30, 2003
I cannot stress this enough - grease, flour and add a circle of parchment paper to your pan! Foolishly, I did not heed the advice of other reviewers and have cakes missing their tops and a heap of cake crumbs in the bottom of my pans. I found that I needed to keep the cake in the oven longer - I did not make 3 9 inch - only 2 8 inch so, not surprisingly, the centres were a bit raw. Another reviewer suggested preheating the oven to 350 and then knocking it down to 325 when you put in the cake - this may have taken care of the bit which did not cook through properly. (Although the recipe called for 4 eggs - I managed on 3 large ones as I couldn't be bothered to go out to the store for another dozen. I seemed to have gotten away with it.) I experienced difficulty in frosting the cake as chunks were coming away when I applied it. That may be down to my technique and not the cake itself. The cake is for a party tomorrow afternoon so I do not have "flavour" feedback.
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Bill's Blue Cheese Dressing

Reviewed: Nov. 18, 2002
This recipe ROCKS! The best blue cheese dip I have ever had! I put in a wee bit less W. sauce (too much makes it a bit brown) than recommended, upped the garlic powder (Watch the amount of garlic powder though - once I put a bit too much in and it was dreadful!) and used quite a sharp blue cheese for my best results. Any leftovers are "cut" with a bit of milk (for a thinner consistency) and used on salads.
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