Jaay Recipe Reviews (Pg. 3) - Allrecipes.com (18974252)

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Taco Pie

Reviewed: May 20, 2010
This was SOOOO good! I will definitely be making it again and again. I made this last night for dinner with a group of friends and it was a huge hit, everyone went back for seconds! I give it four stars because I found I had to make a few changes; the directions omitted the fact that you need to spray the pan with nonstick spray before laying the crescent dough in the bottom. Not to mention, that when adding the package of taco seasoning to the meat, it needs to be combined with the specified amount of water and cooked for 4-5 minutes to thicken. Also, I found the full 16 oz of sour cream, the full amount of cheese, and the entire bag of chips to be too much for a square pan (mine is a 9x9"), the full amounts of those would work for a rectangular pan. I added a diced yellow onion when cooking my meat, and after adding the seasoning I added a can of rotel (drained of the liquid).
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Photo by Jaay

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: May 10, 2010
I've only used this recipe once, so I can't say with total confidence it makes the eggs easier to peel. I did have an easier time of peeling my eggs than I do sometimes, but the age of the eggs plays into how hard to easy the peeling process is. The cooking process wasn't any faster/easier than my usual way of putting the eggs in cold water, bringing to a boil then removing from heat and sitting in the boiled water for 15-17 minutes. But it also wasn't any harder either, and the eggs were all fully cooked!
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Fruity Krispy Treats

Reviewed: Apr. 29, 2010
I'm a huge fan of Rice Crispy treats, and I love Fruity Pebbles, so they are great to me. I've been making these for years.
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11 users found this review helpful

Mock Ice Cream Sandwiches

Reviewed: Apr. 20, 2010
I've made these with regular graham crackers and no chocolate chips. They are SO good! And they really do taste like ice cream sandwiches...best of all, without the guilt!
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Reuben Sandwich II

Reviewed: Apr. 20, 2010
If you like sauerkraut and corned beef these are so good! I make my grilled sandwiches on my George Foreman grill, so they end up nice and pressed together and super crispy. I've not measured out the sauerkraut or the dressing, when I made reubens, just 2 slices of bread, a slice or 2 of cheese based on preference and same goes for the kraut and the dressing.
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Quick Ice Cream

Reviewed: Apr. 16, 2010
I'd done something similar to this recipe as a mousse before. I prepared 1 package of instant pudding using about a half cup less milk than the package calls for, then folded in a container of thawed whipped topping. After that I stored in the refrigerator, not the freezer. It made a good and fairly healthy snack.
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2 users found this review helpful

Boiled Oatmeal Cookies

Reviewed: Apr. 14, 2010
These are so addictive! My family loves them, they're a long standing tradition at Christmas.
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Photo by Jaay

Brown Sugar Banana Nut Bread I

Reviewed: Apr. 8, 2010
Overall, this recipe is pretty good, but I don't love it. I made mine into muffins topped with struesel and I added 2 tsp cinnamon and 1/3 cup sour cream. I love cinnamon, so I added it just out of preference, but after tasting the finished product I think without the cinnamon the bread would have been a bit bland. The sour cream was to make the bread nice and moist, I dunno if it actually made a difference or not, if so the bread would have been a bit dry without it. Definitely better than just okay.
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Easiest Peanut Butter Fudge

Reviewed: Jan. 3, 2010
Loved it! Super easy and super good. I was so glad to find a recipe for PB fudge that didn't require a candy thermometer, and when I tasted the finished product and it tasted good enough to pass for something bought from a fudge shop I was thrilled. And if it lasts long enough that you have some left over it freezes well.
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1 user found this review helpful
Photo by Jaay

Chex® Muddy Buddies®

Reviewed: Jan. 2, 2010
Yum! I made these for the first time a few weeks ago and gave little bags of them away with other Christmas goodies. All the feedback I got was that they taste great. Even my picky eater liked them. They're easy to make and yield a BIG batch, so they're perfect for parties or sharing with friends in goodie bags like I did. These will definitely go into the holiday rotation.
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Chocolate Chip Cheese Ball

Reviewed: Dec. 21, 2009
This is easy and SO good! I made this cheese ball for a baby shower I hosted last fall, and it was a huge hit. I served it with ginger snaps, graham crackers, and vanilla wafers. The ginger snaps were best with it IMO!
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Real Deal Chocolate Peanut Butter Bars

Reviewed: Dec. 20, 2009
These are so good! If you like Reese's Cups you will love these. Be warned though, they are addictive! Everyone I know who has tried these loves them, they're a no fail crowd pleaser. They make a big batch, so that's an added bonus.
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Sweet Pretzel Nuggets

Reviewed: Dec. 18, 2009
If you like for your snack to have the contrast of salty with sweet then this is a good recipe. I love cinnamon sugar so I decided to give this a try and overall I wasn't disappointed. Because microwave temps do vary make sure you keep a close eye on the preztels as they cook so they don't burn.
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Seven Layer Bars

Reviewed: Dec. 12, 2009
Love these! They're always a huge hit when I make them, and I myself have trouble not eating them all up. I've always known them as 7 Layer Bars, but whichever name you prefer, they're GOOD! I use real butter, but in a recipe like this it doesn't matter, and because of allergies and just a personal preference I use pecans, not walnuts.
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Magic Cookie Bars II

Reviewed: Dec. 12, 2009
Love these! They're always a huge hit when I make them, and I myself have trouble not eating them all up. I've always known them as 7 Layer Bars, but whichever name you prefer, they're GOOD! I use real butter, but in a recipe like this it doesn't matter, and because of allergies and just a personal preference I use pecans, not walnuts.
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1 user found this review helpful
Photo by Jaay

Sunshine Toast

Reviewed: Dec. 11, 2009
I've always called this Toad In A Hole, but either way it's yummy and super easy. It's not something I make often, and it's always sorta been a non-recipe in my mind it's so easy.
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2 users found this review helpful
Photo by Jaay

Royal Icing II

Reviewed: Dec. 11, 2009
I did not get this recipe from AR, but as a baker and cake decorator I have been using it for years. Royal icing works great for decorating sugar cookies and making flowers and other decorations for cakes. The idea of using uncooked egg whites makes me nervous, so I've always stuck with using meringue powder for my Royal Icing, and see no need to stray from what works in this case. It is very important when decorating with and making Royal Icing that you make sure all your equipment and utensils are grease free, otherwise the icing may not harden.
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5 users found this review helpful
Photo by Jaay

Decorator Frosting I

Reviewed: Dec. 11, 2009
I vary the recipe a bit, but as a cake decorator this is my go-to frosting recipe. I substitute water for the milk and vanilla extract for the almond extract. The vanilla extract is just a taste preference, and I sub the water for milk because with decorated/celebration cakes they are often left at room temp. to be displayed so I would rather just worry about there being even a little bit of dairy, which should be refrigerated. I first cream together my shortening and liquid ingredients until well combined and smooth before adding the confectioners sugar, which I add gradually - one cup at a time. Once I have all the confectioners sugar added I check the consistency and add more water if necessary.
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Photo by Jaay

Sauteed Apples

Reviewed: Dec. 8, 2009
I chose this recipe because I wanted more of a restaurant style cooked apples, and was not disappointed. The reason I'm not giving this the full 5 stars is because I had to double the amount of sugar and cinnamon. My apples did seem a little overly tart though, so the need for more sugar may have had more to do with the apples than the recipe. Loved them!
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Photo by Jaay

Baked Zucchini Chips

Reviewed: Nov. 30, 2009
I found this same basic recipe elsewhere and have made it several times and really enjoyed it. Instead of 2 egg whites I used 1 beaten egg and that also worked fine. Also, I baked mine on parchment paper, which saved me the clean up of the cookie sheet and I didn't have to worry about sticking. **Note: This recipe also works great with yellow crook-neck squash (summer squash). I usually make this with a combo of both squash and zucchini.
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7 users found this review helpful

Displaying results 41-60 (of 121) reviews
 
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