Jacolyn Recipe Reviews (Pg. 1) - Allrecipes.com (16533489)

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Jacolyn

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Parker House Rolls

Reviewed: Aug. 12, 2014
These were good. I liked the butter between the folds of the rolls. Will make again! Great addition to any dinner.
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Peanut Butter Pie XIII

Reviewed: Aug. 5, 2014
Wow! I served this at a group and everyone loved this! Not too sweet, not too peanut buttery, not too runny, but a smooth pudding-like texture. Changes I made: I used 3/4 cup of flour. Also, I spooned the custard into a prepackaged Oreo crust that I brushed with beaten egg white and pre-baked in a 350 degree oven for 5 minutes. After reading reviews, I was worried that the custard wouldn't thicken, so what I did was added the sugar and flour to the milk/egg mixture only after a minute or two of cooking this on MEDIUM-LOW heat. I then brought the heat up to medium for about a minute and then brought it up to medium-high for another minute or two just to get the mixture to warm up. As soon as it was warm (and before it was simmering or the eggs had a chance to cook), I turned the heat back down to medium-low and continued to cook it. This whole process took about 10 minutes for it to thicken to a custard before I added the peanut butter and vanilla. It's important to remember to stir continuously throughout the cooking. I topped this with homemade sweetened whipped cream, a dusting of cocoa powder, and a few pieces of chocolate that I had melted into shapes. So good!
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Bachelor Buttons II

Reviewed: Aug. 5, 2014
Very easy and budget-friendly cookies! I had all of the ingredients in my pantry, and this took 5 minutes to prep and 8 minutes to bake - perfect for last minute guests. The only change I made was to follow another reviewer's advice to use 1/2 tsp salt. The cookies were chewy but not too soft and tasted a bit like chocolate chip cookies without the chocolate due to the brown sugar. They weren't too sweet, but certainly weren't bland either. Just yummy as is. I couldn't stop myself from eating the leftover dough while I baked them, because it was good!
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Easy Black Beans and Tomatoes

Reviewed: Aug. 5, 2014
This was quick, easy, and flavorful! I didn't make any changes to this recipe. I served it over mashed potatoes as a side to go with "Chicken Ole" from this site. Will make this again!
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Chicken Ole

Reviewed: Aug. 5, 2014
We enjoyed the flavors, and the chicken came out very moist. I doubled the recipe and cooked a few on medium and a few on medium-high and I think we prefer them darker/crispy on the outside and moist and tender on the inside, so I think the best way to do this is to cook them in the butter for approximately two minutes on medium-high until each side is crispy and blackened and then pour in the marinade, turn the heat to medium, cover, and cook for about 5-7 minutes until the marinade and chicken reach 165 degrees. I used the "Taco Sauce" recipe from this site as the first ingredient which lent a nice flavor to the dish and served this with a side of mashed potatoes (because my husband eats them with every meal) topped with "Easy Black Beans and Tomatoes" from this site. I also made a spinach salad as an additional side. Overall, it was a nice weekday dinner (quick and easy), and my husband said the flavor of this chicken is one of his favorites. So happy we made extras for leftovers!
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Taco Sauce

Reviewed: Aug. 5, 2014
This has a good flavor and would taste fine on tacos, I think. Since I was using this as an ingredient for another recipe (Chicken Ole from this site), I added a few squirts of ketchup to give it the tomato flavor I would normally expect. (However, I did try the sauce without it and thought it was good without the ketchup too.) Additionally, I followed the advice of other reviewers to double the spice amounts and use 1/4 cup olive oil and 1/4 cup canola oil instead of just the olive oil. Next time I may add a few dashes of chili powder and paprika if I want a more traditional "taco sauce" flavor.
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White Chocolate Chip Oatmeal Cookies

Reviewed: Jul. 29, 2014
I can't rate this high enough! These are some of the best cookies I have ever made, and most people think they are store-bought when they try them. I make them often, and people often ask for the recipe. They are chewy if you don't bake them for too long. (You need to take them out of the oven when they seem slightly gooey still.) The chewy, buttery texture of the dough and the creaminess of the white chocolate chips with a slight oatmeal texture (some people don't even realize there are oats in the cookies), really makes for a great recipe. I always make extra dough because they go quickly (and because I eat some of the dough from the bowl). I leave out the pecans, but don't change the recipe other ways. Thank you for sharing, Julie!
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QUICK AND EASY LEMON LOAF

Reviewed: Jul. 29, 2014
I made the recipe as stated. I thought the lemon flavor was perfect (and agree with Ellie that this would be great with a cup of tea). I thought it had a nice crumb, though the texture of the cake (below that delicious lemony glaze) was a but dry. Thanks for sharing, Manella! I will make this again, but will probably use butter next time instead of the butter-flavored shortening I used.
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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Jul. 29, 2014
Wait… what?! You can grill peanut butter and jelly? I am not sure if I can ever go back to a regular peanut butter and jelly sandwich after this. It was so simple and delicious!
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Spice Cake I

Reviewed: Jul. 29, 2014
The spices worked well together. This is good for coffee, but I added an egg, didn't overbeat, and it was still on the dry side. Next time (if there is a next time) I may add a half cup of applesauce or even mayonnaise. When it had cooled, I poured a caramel sauce (from Caramel frosting VI on AR) over the top of it which combatted the dryness of the cake a bit.
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Caramel Frosting VI

Reviewed: Jul. 29, 2014
This had a nice buttery, caramel flavor and a smooth texture. Made this to top Spice Cake I from this site, since the spice cake was a little dry. I will definitely use this on other desserts as well
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Chocolate Zucchini Bread I

Reviewed: Jul. 29, 2014
The chocolate flavor was perfect, and this turned out very moist. However, the chocolate pieces, although I had mixed them with the dry ingredients, sunk to the bottom and stuck to the pan, making the whole loaf stick to the bottom when I tried to remove it. Hence it was plated looking like a sunken mess. Next time, I will cut a piece of parchment do the bottom of the pan before pouring in the batter.
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Zucchini Brownies

Reviewed: Jul. 29, 2014
These were moist, not too sweet, and a balance between fudgy and cakey. I left out the nuts and didn't frost, but they were still good.
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jul. 24, 2014
Here's another simple but tasty pasta dish that I made for a potluck. With the slight tang of the cherry tomatoes mixing with a subtle basil flavor and a creamy texture of melted parmesan and mozzarella cheeses, any pasta fan would gobble this up. Very nice!
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Honey Tomatoes

Reviewed: Jul. 23, 2014
Meh… It wasn't horrible. Just OK. Nothing special about it. I used grape tomatoes, but didn't make any other changes. I think I would have rather just eaten the tomatoes by themselves than with the honey.
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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jul. 23, 2014
I was skeptical about this dish, as we don't normally eat pasta without tomato sauce so I was hoping it wouldn't be too bland, but this exceeded my expectations. The flavors of the olive oil, garlic, and red pepper blended well together, and the cheese added a light creaminess to the pasta. In fact, I ate way too much in one sitting! I didn't change a thing. This was served as a side to Easy Lemon and Herb Blackened Chicken from this site, since we don't normally eat dinner without a protein. It only takes 10-15 minutes including prep time, so this was perfect for our weeknight dinner. Thanks, Barilla!
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Easy Lemon and Herb Blackened Chicken

Reviewed: Jul. 23, 2014
The flavors were good - lemon was prominent but not overpowering, and the seasoning tasted good with the lemon. These came out moist and tender. The only changes I made were to marinate it in a freezer ziplock bag, because I feel that coats the chicken better and to use garlic-infused grape seed oil in the marinade because I ran out of olive oil. This is a simple recipe, perfect for a quick weeknight dinner. I threw the chicken in the marinade before the gym and cooked chicken for 10 minutes after the gym. I could have maybe cooked it another minute on each side for an even darker color, but it was still very tasty! Served with a side of Thin Spaghetti with Garlic, Red Pepper, and Olive Oil (see other recipe from AR). I will definitely make this chicken again soon!
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Slow Cooked Chipotle Chicken

Reviewed: Jun. 30, 2014
We eat a lot of chicken, but this is in our top 5 favorite main dish chicken recipes! The flavors in the sauce were perfect (creamy with a little kick…). The recipe involves little prep work, so it's great for a yummy weeknight dinner. I served this with warm flour tortillas, but it would also be great over mashed potatoes or rice. Thank you, Mazola!
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Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

Reviewed: Jun. 25, 2014
This is an easy to make side pasta salad for a light summer dinner. (But don’t forget to warn people that there are cashews in case they are allergic!) I was happy to learn that Barilla® now has gluten free pasta, because I have hosted friends who have gluten intolerance in the past, and it is difficult to find recipes that don’t include gluten.
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jun. 25, 2014
We truly enjoyed this recipe. It has a unique, tasty flavor. We particularly enjoyed the mixes of the freshly shredded cheese fontina cheese, grated parmesan cheese and the creamy Tuscan sauce. Unlike other reviewers of this recipe, I did not have a problem with the cheese melting. It is important to note that the pasta and sauce must still be hot when mixed with the cheese. It would probably even help to add a bit extra parmesan cheese. Can’t wait to make this again!
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