Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (10129712)

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Rhubarb Strawberry Crunch

Reviewed: Jun. 12, 2014
I'm giving this recipe itself 4 stars (I'd probably do 3.5 if I could) as it helped me be able to have a base to make some adjustments from. Like some other reviewers have said, the proportions are a bit off for my liking. I used 2.5 c strawberries, 2 c rhubarb (that was all I had), and about 1/3 c sugar plus 3Tbs flour mixed together with the fruit. Fresh strawberries are very sweet, and 1 cup of sugar was just way too much. For the topping, I did 2/3c each of dark brown sugar, flour, and old fashioned oats with a 1/2 c of butter. I also added a 1/2tsp of orange extract, and think I'll do 1 tsp next time. I have also added almond extract to the topping. This seems to be the best combination and amounts of ingredients for my fiance and me, it's sweet but not overpowering, and just the right amount of crumble on top!
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Summer Lasagna

Reviewed: Jul. 18, 2013
We made this tonight with a few adjustments for what we had on hand. We used ground turkey instead of beef (I don't eat beef), and a butternut squash pasta sauce instead of the tomato sauce. We had yellow summer squash from our local farm instead of zucchini, so we used that. We followed other reviewers and salted the squash first, and we used extra cheese. My boyfriend and I both agreed that this was absolutely delicious, and one of the best meals that we have eaten! We'll definitely make this again.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 14, 2013
I've made this several times using fresh peaches from the farm stand we frequent. I have not had any of the problems some of the negative reviews mention about runny filling, it being too sweet, or the topping part not coming out quite right. It's been the perfect sweetness for my super sweet tooth and my boyfriend's not so sweet tooth, it's not been too runny (try leaving the peaches in the oven for slightly longer before adding the topping would be my suggestion for that), and we enjoy the topping very much. I made the original recipe the first time, the second time I changed the sugar to splenda and we liked that a little better (made us feel slightly less guilty as well), and the 3rd time I added about 2/3 tsp of almond extract to the topping and a 1/2 tsp to the peaches. The winning combination for us was the addition of the almond extract. It adds a whole new dimension to the cobbler. For the cinnamon sugar that goes on top, many people have said it's hard to tell when it's done- don't use the whole amount! I don't, I just sprinkle enough cinnamon sugar (which I keep premade in a spice jar in my spice cabinet) to look pretty, and we're good to go!
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3 users found this review helpful

Chicken and Corn Chili

Reviewed: Feb. 5, 2012
I did not find that this chili had much flavor at all. It isn't bad, just kind of lacking. I think it may have something to do with the salsa I used, but am not sure. I'm not sure I'd try it again to find out. I also like chili with a bit more broth, which this does not really have. I might consider making a taco with the meat tomorrow and seeing how that tastes.
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6 users found this review helpful

Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Reviewed: Feb. 4, 2012
This was a really tasty recipe, but I did find it a little bit oily- probably from browning the chicken. I'm allergic to garlic so had to leave that out, and my family thought it was good without it. Since not all of my family likes asparagus we substituted artichokes instead, and used frozen green peppers/onions instead of a fresh onion because it is what we had on hand. We also used a wheat pizza dough and fat free Feta. We are planning to make it again tomorrow also! We did use a pizza stone but did not need to coat the stone in a spray to keep it from sticking.
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1 user found this review helpful

Grandma's Butter Noodles

Reviewed: Jan. 3, 2012
My boyfriend got me the pasta roller, fettuccine, and spaghetti cutter attachments for my Kitchen Aid stand mixer, I have been wanting them for a long time and have never made pasta before. I chose this for my first recipe because it was rated so highly. I used my blade attachment to mix the ingredients together and then used the roller to roll the pasta out (used 4th setting for egg noodles). I added a 1/2 tsp of dried basil to the dough but otherwise made as directed. These were so tasty for my first attempt at making pasta (there was a bit of a learning curve on how to roll out the dough using the attachment!!!). My boyfriend and I ate the entire pot of pasta in one meal. Definitely will make again.
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4 users found this review helpful

Butternut Squash and Turkey Chili

Reviewed: Nov. 16, 2011
My whole family loves this recipe. We cook it in a crock pot, and don't really measure anything, just kind of throw it all together. It disappears really fast!
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2 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Oct. 29, 2011
I have to admit, I didn't try this recipe as is- hence the 4 star rating as I feel like that it what it would have been had I followed the recipe exactly. I read reviews and decided to use 1/4 c butter and a 1/2 c apple sauce, cut the molasses to 3/4 cup and only added 3/4 cup water, used 1/2 c brown sugar instead of white sugar, and I doubled all spices and added a tsp of nutmeg. These changes gave the gingerbread a strong, bold flavor while still being moist. I also had to adjust the baking time- I baked at 350 degrees for 35 minutes. Any longer, and I would have had a dry/burnt disaster.
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4 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Oct. 29, 2011
My boyfriend and I really liked this recipe. I made it with 98% fat free condensed mushroom soup and 1/3 less fat chive and onion cream cheese, plus changed the butter to use a lower fat spreadable butter made with olive oil. The only cooking wine I had was a dry white with lemon, so I used that. I don't like reviews that say they changed every ingredient in the recipe and that made it 5 stars, so while I did make some changes, I tried to stick to as true to the recipe as possible, just using lower fat ingredients. I will definitely make this again. To add a vegetable to the dish, I added a 16oz bag of frozen broccoli after the dish had cooked for 3 hours. We served it over pasta, and my boyfriend went back for seconds (he doesn't usually eat much!).
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16 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Oct. 29, 2011
Like a lot of the other reviewers, I was really concerned about how the flavors of the ingredients would go together. There really was no need for the concern, the pot roast was very tasty. The cut of meat is quite fatty, so next time I think I would cut some of the fat off the meat before cooking. When I cooled and refrigerated the left overs, I was able to get some of the fat out of the gravy. I also added some potatoes to the slow cooker with the meat, and don't think I would do that again. The seasonings were great on the meat, but left the potatoes with kind of a funny flavor that I did not really like. My boyfriend loved the dish and was impressed that this was my first attempt at pot roast. We will definitely do this again.
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5 users found this review helpful

Maple Apple Crisp

Reviewed: Oct. 29, 2011
This was quite a tasty recipe, but I didn't get much of a maple flavor out of it. I will definitely make it again, but maybe add a tsp or two of maple extract on top of the maple syrup.
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3 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: May 9, 2011
I made these without sifting any of the dry ingredients, I don't have a sifter and was short on time. They came out absolutely perfect and taste fantastic! I also substituted splenda granules for the sugar to cut down on the calories, and you can't even tell there is not sugar in the recipe. I did roll them in real sugar/cinnamon because I wasn't quite sure how the splenda would taste, but I did not use the full 1/3 cup. I will definitely be making these again as soon as I finish the first batch!
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6 users found this review helpful

Soft Chocolate Cookies

Reviewed: May 9, 2011
I made this recipe exactly as is, however I failed to read the "refrigerate for 1 hour or until dough is easy to handle." I use a scoop and just scooped the fresh dough onto parchment lined cookie sheets, and they turned out just fine. They taste excellent!
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2 users found this review helpful

Crisp Lemon Sugar Cookies

Reviewed: May 9, 2011
I followed this recipe fairly closely, however I did increase the lemon extract to 2.5tsps. Instead of flattening the cookies, I used a scoop to create balls, rolled them in sugar, and baked as is. They came out really well like this, and I'm having a hard time not eating them all!
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Sunshine S'more Cupcakes

Reviewed: Sep. 27, 2007
Made these for my boss's birthday. She loves s'mores so I was trying to come up with a way to make a cake with chocolate, graham crackers and marshmallow. This was perfect. I did bake the cake according to the recipe on the box, however I used applesauce instead of the vegetable oil. I also added more graham cracker crumbs to the batter. I used the individual heart shaped cupcake tins and only filled them half way so they wouldn't bake up over the edge. I had no problem with the marshmallow running the next day or in the oven. I used Marshmallow Fluff and just put a small spoonful in the center. I also tried using the Truffle Hershey's Kisses and they were phenomenal. My boss absolutely loved these as did everyone else that tried them! Will definitely make again.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Aug. 24, 2007
I made this cake for my boyfriend's mother's anniversary/birthday. It was an absolute hit :) I changed it around a bit to make it more my "own". I used 3/4 of a cup of sour cream and added 1/4 cup of sugar free raspberry syrup (the Torani syrups) and used raspberry/dark chocolate swirl chips. I baked it in two round 8" cake pans and put a layer of raspberry jam in between the two cake layers. I then covered it in a glaze made with 3 1/2 cups of powdered sugar, 2 egg whites, a splash of lemon juice and about a tablespoon of raspberry syrup. This made more than enough glaze to cover the cake. It was absolutely delicious! I'm getting ready to make a cake following this recipe but with french vanilla cake mix, french vanilla pudding, cinnamon chips, and a cinnamon glaze.
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4 users found this review helpful

 
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