ldsjackson Recipe Reviews (Pg. 1) - Allrecipes.com (18864769)

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Mongolian Beef and Spring Onions

Reviewed: Apr. 19, 2011
Wow! This is great! I pretty much made this as closely as my pantry supply would allow me to... I had a bit less than half a cup of vegetable oil, so I used walnut oil for the sauce. Used the vegetable oil for the meat - took it a bit longer to cook, but it still turned out great! Thanks for the recipe!
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Easy Alfredo Sauce I

Reviewed: Jan. 15, 2010
This was a really good recipe! Following other reviews, I did the following: warmed the whipping cream to almost a simmer, then added the butter in tablespoon-cut pieces. Then, I added a blend of packaged shredded cheese that was parmesan, romano and asiago - 1-2/3 cups. I used a whisk and added just a little cheese at a time, whisking the whole time. After the cheese was melted and the sauce was smooth, I added about a clove of finely chopped garlic and a couple of teaspoons of Italian seasoning. The consistency was fine to me - a little thicker than standard tomato sauce. I served it over spaghetti squash, and it was wonderful! Thanks for sharing your recipe Kathy!
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The Best Slow Cooker Cream Corn

Reviewed: Dec. 10, 2009
This was a really good recipe. DH and I have never had cream corn other than "out of a can," so this was an awesome change! Thanks for the recipe. We will be making this again!
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1 user found this review helpful
Photo by ldsjackson

Tomato and Mozzarella Bites

Reviewed: Nov. 8, 2009
Really nice presentation for this salad. Took it to a ladies' party and it was received very well.
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2 users found this review helpful

Chicken Spaghetti II

Reviewed: Feb. 18, 2009
This seems to be a pretty classic recipe for chicken spaghetti. I would point out that the amount of spaghetti indicated may be a typo, given the amounts of the the other ingredents. I would definitely use 16 ounces of uncooked spaghetti in this recipe. I made this recipe this evening for a crowd. I doubled all of the ingredients and used 32 ounces of uncooked spagetti, and the sauce was more than enough but yet not soupy - just right!
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Cheese Garlic Biscuits II

Reviewed: Feb. 18, 2009
These are fantastic and so easy to prepare! Very tasty! Mine looked a little more like tall cookies than drop biscuits - they flattened somewhat when cooking, but that defiitely did not affect the taste at all! Very Good!!!
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Blueberry-Lemon Pound Cake

Reviewed: Feb. 18, 2009
This was a really good pound cake. I received many compliments on it. I did add 1 more teaspoon of lemon extract to make it a bit more "lemony". It took an hour and 20 minutes to completely cook, and then the top was a bit too done. I used the Lemon Icing from this site, but tweaked it, adding more lemon juice and using less confectioner's sugar so that it was thinner and more like a glaze than an icing. I filled the center with blueberries and scatered them over the top along with some strawberries dipped in white chocolate that I flavord with lemon too.
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Sweet Potato Soup

Reviewed: Jan. 15, 2009
This was a really nice soup for a luncheon. Would go nice with a sandwich or salad. DH used is as more of a "sauce" over 2 or three pieces of cornbread!
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Chocolate Fudge Pound Cake

Reviewed: Jan. 4, 2009
This was pretty tasty for a cake mix cake. When I checked it at 60 minutes though, it was done (over done actually) and I had to trim off some burnt crusty edges. I think this would be good also with a German chocolate cake mix and german chocolate frosting mixed in. I may try that next time cake mix and frosting are on sale!
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Red Velvet Cake

Reviewed: Nov. 24, 2008
This cake was fantastic. This was my first try at making a Red Velvet from scratch. And I had never heard of this type of frosting before. However, a co-worker requested Red Velvet cake for her birthday, so AR to the rescue. When I found this recipe, I mentioned the different frosting, and a friend told me that it was exactly what her mother always used to make for her birthday cake every year. Her only word of caution to me was to double the frosting because she said that from her personal experience in trying to duplicate her mother's recipe, it would not go far enough. So, the cake part of the recipe went fairly easily. In making the frosting, I put the flour/milk mixture in the refrigerature to cool completely until it was needed. That seemed to do the trick, as the frosting - which I DID DOUBLE - turned out perfectly. I am amazed by how wonderful this frosting is and that I had never heard of it before now! At any rate, I cut both cake layers in half, so that I would have 4 thin layers. True to my friend's warning, even though I doubled the recipe, I still ran slim on frosting - perhaps because of so many layers. All in all, the cake was well received. My co-worker was very happy and complimentary!
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Farmer's Ranch Potatoes

Reviewed: Oct. 12, 2008
I LOVED this recipes, but DH wasn't a fan (probably the ranch dressing). The cornflakes gives it such a nice crunchy topping. I will definitely make this one for potlucks!
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Best Ever Chicken Casserole

Reviewed: Oct. 12, 2008
Creamy, comfort food. Will be good for the winter months. Other reviewers are right - add a crust and some veggies and you will have a fantastic pot pie!
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Babe Ruth Bars

Reviewed: Oct. 12, 2008
These were pretty good. A bit crumbly, so maybe I didn't let it cook long enough before mixing together - or maybe I should have covered them with wax paper in the dish and pressed them together tighter. Anyway, good chocolate and peanut butter flavor!
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Cadillac Pimento Cheese

Reviewed: Aug. 4, 2008
This recipe turned out very moist and very creamy - too "wet" for my taste. I tend to prefer my pimento cheese a bit "drier" and so I had to keep adding shreeded cheese. That is my only reason for the 3 stars. Taste was great once I reached a consistency I liked. My advice would be to make sure you have a bit more shredded cheese on hand than you need, just in case.
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Hawaiian Chicken Salad

Reviewed: Aug. 4, 2008
This is a great recipe! I used a full 8 oz. of cream cheese, and I prefer the cream cheese to what can sometimes be an overwhelming amount of salad dressing with some chicken salad recipes. I used red grapes and it was more than sweet enough. Serve with butter croissants, rolls, or crackers. I think pecans or walnuts would be good in place of the almonds, but it is just fine as is! I will definitely be making this again and again!!!
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Peanut Butter Bars I

Reviewed: Aug. 4, 2008
My family LOVED this! We are peanut butter Fanatics, and this hit the spot! Thanks for sharing!!!
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Herb Roasted Pork

Reviewed: Jun. 18, 2008
Fantastic Recipe!!! I doubled the glaze and used it as directed in the last 1/2 hour of cooking and then served the remainder with the loin. I also used balsamic vinegar and though it is dark, it makes a wonderful glaze! This is a definite keeper! I may try adding rosemary next time, but only for a variation. This recipe needs NO changes - it is great as is! As for the dryness issue that some Reviewers have experienced, I have learned that using an "oven cooking bag" and following the directions for cooking temperature and time as indicated for the bag works great - moist every time!
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Classic Tiramisu

Reviewed: Oct. 23, 2004
This was very good and well worth the effort! I made this for a family who had a new baby. They loved it. When I made it, there was actually enough extra to make a couple of servings for my husband and me! It was very rich and creamy.
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Photo by ldsjackson

Cream Cheese Mints

Reviewed: Oct. 23, 2004
Wonderful mints! This is a good recipe, you just need to remember that it takes a while to combine the cream cheese and the powdered sugar. It is almost like kneading bread. I took it out of the bowl and put it on wax paper to thoroughly mix. I made molded rose mints with a Wilton candy mold, so I did not get 8 dz. from this recipe - I made about 40 mints.
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Tart and Bubbly Wedding Punch

Reviewed: Oct. 23, 2004
Fantastic Recipe! I made this for a wedding reception and got great compliments! The tart was just right to offset the sweet cake and mints. I added an 8 oz. can of chunk pineapple with the juice. I froze everything except for the cranberry ginger ale the night before and then left it out to thaw to slush. When it was time for the punch, I put the slush in the punch bowl and added the ginger ale. The only change I would have made if time had permitted, I would have like to have frozen some of the punch (without the ginger ale) with the pineapple chunks, some strawberries, and a few mint sprigs in a jell-o mold so it could have floated in the punch.
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