JAKE7126 Recipe Reviews (Pg. 1) - Allrecipes.com (18070223)

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Shrimp with Lemon Linguine

Reviewed: Mar. 9, 2011
I thought the cream sauce for this dish was lacking in flavor. It needed more garlic and/or lemon. It also doesn't state how much butter to saute the vegetable in (I guessed about 1.5-2T). It also needed more salt and I'm not one to add salt if I don't have to. Even though the dish came together easily and contained things I had on hand, I don't think I will make it again.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 20, 2006
I made no changes to the recipe and used vanilla pudding. They didn't spread, so I had to press the dropped dough down. They were kind of cake-like and didn't have much for flavor except for the chocolate chunks. I won't make them again.
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Marshmallow Cake

Reviewed: Jun. 1, 2006
I made cupcakes and was disappointed. It was exceptionally dry and doughy. If I had folded in the egg whites without the additional 1/4 C. milk, I don't believe the batter would have accepted the egg whites without utterly crushing them. The cake did have a nice rise to it, was a very nice white/ivory color and browned just slightly. The flavor would have been better with almond rather than vanilla as it might have helped mask the odd smell. Also, I expected a 'marshmallow' flavor, but the only similarity to its name was the light rise of the batter. Lastly, the directions say to fold the vanilla and the egg whites into the batter. However, the vanilla separated out from the egg white and, I thought, ruined the integrity of the whites' firm peaks. The result is till edible, I suppose, but I won't be bringing these to share anywhere and I won't add the recipe to my permanent rotation.
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Coconut Cake III

Reviewed: Feb. 11, 2006
My suggestions: 1)Make sure your coconut is finely shredded and not flaked; otherwise, the cake will have to be chewed rather than melt in your mouth. 2)The coconut cream: I live in a metropolitan area and could not find it at 'upscale' or 'co-op' markets, but found two brands for less than a dollar a can in the imported ethnic food aisle of a big box market. 3)I tried a suggestion posted below and used seedless raspberry jam as the filling between the layers and wouldn't do it again. It is an odd taste combination with the coconut and it soaked into the layers - no different than it would into white bread had I stopped to think about it - instead of remaining as a visible separator between the layers. This was my first attempt at a coconut cake. Not the bliss I was searching for but it may have been my inexperience and the substitutions I tried.
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Baked Cheese Olives

Reviewed: Nov. 26, 2004
These went over marginally at the party. (I made another batch with pepper jack in place of cheddar. Maybe it was the combo of the salty olive with the hot pepper, but they were hardly touched in comparison to the cheddar.) I think if you love olives you'll appreciate this recipe for its ease, freezability, and final presentation. I mixed the ingredients with my hand mixer and added the flour slowly. It WAS crumbly, so I took another reviewer's suggestion to add a bit of olive oil and water and that, along with squishing the crumbly bits together on waxed paper, helped. Covering the olive was easiest when the dough was COLD. The balls still came out a bit dry, but I don't know if it was the recipe or my baking them too long. I kept expecting them to puff and brown - of which they did neither.
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Cheddar and Olive Balls

Reviewed: Nov. 26, 2004
This recipe gets three stars for being *easy, *freezable, and *helping me use up a jar of olives that's been taking up shelf space. Using another reviewer's suggestion, I substituted a pepper jack for cheddar and cut the seasoning to a quarter of recommended. Glad I did as they were plenty SPICY and HOT! Mixed the ingredients with my hand mixer as I don't have a pastry blender and added the flour slowly. It was crumbly as a result, but it quickly formed a dough ball when I squished the crumbly bits together on a sheet of waxed paper. Covering the olive was easiest when the dough was COLD. The balls did come out a bit dry, but I don't know if it was the recipe or my baking them too long. I was expecting them to puff and brown - of which they did neither.
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