Judy G Recipe Reviews (Pg. 1) - Allrecipes.com (187692621)

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Judy G




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Individual Pumpkin Pies

Reviewed: Dec. 5, 2014
These turned out good, but I put the oven temperature up to 325, then baked for about an hour, to get the centers set. And I used ginger snaps with foil liners like several of the reviewers suggested. I made them for my husband's poker group, for an easy-to-eat dessert.
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Pumpkin Squares

Reviewed: Nov. 10, 2014
I made this for a cake & ice cream social this past weekend, but used an 11 x 16 cake pan and was very pleased with how it turned out. Even though I was short on oil, had only about 1/2-3/4 cup, the cake was still pretty moist and was well received, especially with the cream cheese frosting. The baking time was about the same as in the recipe. A good fall cake!
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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 4, 2014
This turned out real well, and my husband really liked it. But I, like another reviewer, replaced some of the water with chicken broth. The biscuit or dumpling topping did take longer, more like an hour, to get properly done. I also added some frozen mixed veggies to give it more interest and flavor. A good, cold-weather dish for the crockpot.
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Amazing Slow Cooker Chocolate Cake

Reviewed: Mar. 8, 2013
I made this yesterday, managed NOT to lift the lid during the slightly over 3 hours I left it on. Probably could have turned it off right at 3 hours, but I was watching for it to pull away from the sides, which it finally did after I switched off the heat. Except for being slightly overdone (a little rubbery) around the edges, it was very moist and tasty. My husband & I enjoyed a big, warm chunk with ice cream on top. Very easy to put together. I think mine is a 4-quart crockpot; it made a pretty oval-shaped cake!
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Best Spanish Rice

Reviewed: Feb. 27, 2013
Made this last night and it turned out great, very moist and flavorful. Since it's just the 2 of us, I cut the recipe in half. And I used onion powder for the onion flavor then added about a half cup of diced celery for crunch. I think I'll top what's left over w/shredded cheese and pop it in the oven, like one reviewer suggested. This is definitely better-tasting than most of what's served w/Mexican meals at restaurants. Another great use for picante sauce (I use Pace's)!
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Mom's Rum Cake

Reviewed: Jan. 26, 2013
This disappeared when I made it for our Friday night dinner at our American Legion post. Even though I didn't try it (had already had enough sweets yesterday), it looked tasty and I'll be making it again. I used what was left of our Bacardi rum. Since I was making it to go with dinner, I used a 13 x 9 pan instead of the called-for Bundt pan, figuring it might go further, be easier to slice, too. And I substituted walnuts for the pecans. I had a little trouble getting the glaze to thicken, especially after adding the rum, even though I cooked it for the recommended 5 minutes. It didn't seem to be thick enough so I put it back on the heat for a couple minutes, then went ahead and spooned it over the cake, which I left in the pan, after poking holes in it with my metal cake tester. Also used half brown sugar and half white for the glaze. Will definitely be making this again so my husband & I can try it. Thanks, Laura, for sharing. -Judy
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My Best Clam Chowder

Reviewed: Dec. 22, 2012
Made this yesterday, and have to agree that it is really quite delicious and easy to make. I found that the drained clam juice was plenty of liquid to cook the veggies in. And I used half 1% milk with the half-and-half to cut down on the richness (and fat). It was still plenty thick for my husband, who prefers thicker cream soups. I would like to try it with cooked, crumbled bacon another time, for extra flavor. I liked the feature that changed the recipe for a different number of servings--made it for 4 servings instead of 8, since it was just for the two of us.
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