jh Recipe Reviews (Pg. 1) - Allrecipes.com (18454626)

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Eclairs II

Reviewed: Apr. 3, 2011
I made mini-eclairs and used the Pastry Cream recipe for the filling instead of the pudding mix blend because 1) I didn't have pudding mix on hand and 2) I wanted to try making fresh filling. The think 450 is probably too high heat for mini-eclairs (1 x 2) as they cooked very quickly on the outside and the inside ended up a little bit mushy. I think if I was to make mini ones again I would heat at 400 first for about 11-13 minutes and then reduce down to 325 for another 10 minutes or so. Otherwise, who would've thought eclairs would be so easy to make? The shell would be good for cream puffs as well.
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Chicken and Bacon Shish Kabobs

Reviewed: Aug. 19, 2009
Can't really give this a proper rating because I didn't use the bacon, but I followed everything else exactly for the chicken and the cider vinegar overpowered everything else. If I make again, I would cut down the vinegar by half, or maybe even eliminate it.. Maybe it was the bacon that would have complimented that taste.
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Baked Seafood Au Gratin

Reviewed: Jan. 2, 2009
This is a pretty good dish, but not out of this world. I halved the recipe and used small pre-cooked shrimp, bay scallops, orange roughy, and imitation crabmeat. Replaced water with vegetable stock. I added garlic powder and old bay seasoning and decreased the amount of flour. Sprinkled bread crumbs along with parmesan on top before baking. Served over pasta with peas and garlic bread. Next time, I will probably season and saute the seafood instead of boiling it.
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Beef Tips and Noodles

Reviewed: Nov. 30, 2008
This is a easy, minimal preparation recipe, and tastes good. I wouldn't make it to entertain, but it certainly is good for two of us. I used only half an onion mix packet (no beef onion) and beef broth instead of water. I think I would add some milk next time because it was still a little bit saltier than our usual tastes. After 40 minutes of cooking, I put a sheet of puff pastry on top and made this into a "beef pot pie". I also added frozen peas and carrots and half an onion, and used fresh sliced mushrooms.
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 26, 2008
I used the exact ingredients of the recipe, except for maybe a pinch more cinnamon. In my first attempt, though, I used parchment paper and did not grease it (per a prior review). The roll stuck to the paper and it was awful. I managed to get most of it off and it still rolled into a decent shape, but unfortunately parchment paper did not work for me. I still had a good amount of pumpkin left from the first attempt (1 can), and thought I'd try again. I used wax paper this time, greased it slightly, and it came off super smooth. Some have suggested that the cream cheese filling is too much for one roll, but I thought it wasn't enough! And it didn't squeeze out the sides either. Overall, it was really easy to make and tastes great. Will definitely make this again to "impress".
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 28, 2008
These turned out great! Moist and delicious. Cut down the sugar to 1/4 cup and used the milk + 1 tbsp apple cider vinegar instead of buttermilk because I didn't have any buttermilk. I will probably double the batter next time to make thicker muffins, but otherwise, it's a great recipe!
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Grilled Chicken Burgers

Reviewed: Jul. 22, 2008
I was really looking forward to making this, but I was in a hurry and didn't saute the vegetables first.. it didn't turn out as good as I think it would've been. There wasn't enough flavor and the vegetables were pretty much still raw. I don't think this is a fair review because of that, but I thought I'd warn against not cooking the veggies first. Will update when I make again. =)
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Bacon Quiche Tarts

Reviewed: Dec. 13, 2007
These tasted GREAT! I made these for my husband’s holiday party. I didn’t use green peppers and lessened the cream cheese a bit, used 16 oz instead of 18 oz for 3 batches. I was able to make 32 mini muffins and 12 regular sized muffins with the 3 batches of batter and used up an entire package of bacon. The cream cheese didn’t overpower the taste at all, neither did the egg, it was a perfect blend. They were so moist and looked impressive. I did find, however, that it took more time than I thought it would because of cooking the bacon and chopping that up (maybe I just haven’t mastered that yet). They take less than a minute to heat up. Oh, and I would make sure to mix the batter immediately before scooping into the pan because the cheese definitely does sink. And finally, I found it a little difficult to mold the triangular shapes into the cups.. but it worked out because you can’t really tell where the crescent ends and the egg mixture begins.
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