Jill Recipe Reviews (Pg. 1) - Allrecipes.com (10181534)

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Sausage Balls

Reviewed: Jan. 3, 2009
I mixed these (using Hot Bob Evans) in my KitchenAid Pro 600 with the dough hook so it would mix with ease. I did as suggested by other bakers: Baked for 20 minutes and on cooling racks. The rest of the hors d'oeuvres weren't ready and the guest of honor still wasn't there so I turned off the oven and kept the sausage balls in the oven for about another 15 minutes while keeping the oven door open a tiny bit. When I pulled them out, there was only a drop of grease, about the size of a dime, on the baking sheet, beneath the cooling rack. They were thoroughly baked, brown on top, and sticking to the cooling rack. Next time, I'll use a nonstick cooking spray on the rack. These are absolutely mouthwatering served with Hickory Farms Sweet Hot Mustard or Grey Poupon Dijon Mustard. I stored the few I hid in a Ziploc bag and they reheat well in a paper towel in the microwave for 30 seconds. Tomorrow, I'm making more for us to enjoy during the Fiesta Bowl party. I like these so much better than the ones that take Cheese Whiz. Keep this recipe handy, it's a winner!
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6 users found this review helpful

Easy Baked Ham

Reviewed: Dec. 25, 2008
I made no other changes to the recipe other than not measuring the brown sugar (I'm estimating I used about 1 cup total) and it was absolutely perfect! I'm a Vernors fan anyway and used 2 cans regular Vernors. I believe Diet Vernors wouldn't have made any change at all due to the fact I was using pineapple and the juice as well as brown sugar. This one is a keeper and will be used from now on in this household. Bravo!
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6 users found this review helpful

Easy Pizza Sauce III

Reviewed: Nov. 6, 2008
I agree with those who felt it was somewhat acidic. If you prefer more of an acidic sauce rather than a mild sauce, then this might just be the one for you. It was good as a breadstick dipping sauce. If anyone has a sauce recipe comparable to Cassano's pizza sauce, please share with me as I prefer a sweeter sauce and would be very grateful for the recipe. Thanks!
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2 users found this review helpful

Mall Pretzels

Reviewed: Nov. 2, 2008
I used 1/2 the recipes for pretzels and the rest made an outstanding pizza crust. I will be using this recipes for pizza crust, it was very good.
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1 user found this review helpful

Crustless Cheese Quiche

Reviewed: Nov. 2, 2008
I added the baking powder as suggested and omitted the butter/margarine also as suggested by other bakers/cooks and was very disappointed as it tasted like dry salty egg whites. Next time I will make it as posted and report my findings.
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13 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 1, 2008
I agree that this is the "holy grail" of sugar cookie icing recipes, same for petite fours. This is the same icing I've seen others refer to as "paint brush cookie" icing. I too had to add some milk and corn syrup. Keep in mind bakers, the more corn syrup you use, the longer it will take to dry. In exchange, you will have a nice shiny cookie icing. If the shine doesn't matter, just increase the milk little by little and don't increase the corn syrup. Also, I'm not a fan of an overpowing almond flavor (so little goes very far) so I use my old standby of 1 tsp butter flavoring and 1 tsp vanilla flavoring for every 1/4 tsp of almond flavoring. This is sheer perfection to my family's palates. The ratio of those three flavors is same flavor as buttercream wedding cake icing. Also, I felt the recipe as it is (serving for 12) did not make enough to provide nice coverage of 12 cookies so for 1 dozen cookies, I increased the servings in this recipes(to change the ingredient amounts) to 24 and was stretching the icing at that. I dipped mine and laid on the rack to dry. Also, make sure they are thoroughly dry before stacking. Mine took about 16 hours; that was with the additional corn syrup to make it the perfect consistency. With the necessary changes as stated by other other bakers (adding milk/corn syrup), you are going to love this recipe. The bakeries back in the 60s and 70s used this recipe on their sugar cookies making them much sought after. Addictive!
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119 users found this review helpful

Thousand Island Dressing II

Reviewed: May 4, 2008
My recipe is very similar but I add 3 boiled eggs finely chopping and instead of salt and pepper, about 2 tsp Lawry's seasoning salt to counter balance the sweetness of the pickle relish. Also, I use bread and butter pickles sometimes instead of the sweet pickle relish and it gives it an extra good taste. Bear in mind, the more ketchup you use, the sweeter it will be as ketchup contains more sugar than most people realize. I suggest adding a little bit of ketchup at a time tasting as you go. Enjoy!
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132 users found this review helpful

Cheddar Cheese Puffs

Reviewed: Dec. 17, 2007
I have made this recipe for about 25 years now, it is a hit at new years. Mine varies slightly. Try adding the following and give it a try! 1. Use SHARP cheddar. 2. I run the Lawry's Seasoning Salt shaker across the mixture for a little extra taste! 3. Shape mixture into a ball around black or green olives (be sure to squeeze as much moisture as possible out of olives, in paper towel before molding the dough around each). 4. When using both kinds of olives, I -lightly- rolled the completed balls with 1 kind of the olives in paprika to make identification much easier! 5. If mixture seems a little too wet, add a little flour until the consistency is that of play-doh. Too much flour? Add a little melted margarine. 6. Save yourself some time by making these up ahead of time, and freezing the completed balls on baking sheets. After frozen you can also store in freezer bags in the freezer. 7. They hold that perfect round shape if you bake frozen. 8. This also is a great complement appetizer to serve along side the mini sausage/croissant roll-up appetizers. You won't have any leftovers! Enjoy!
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24 users found this review helpful

Sweet and Sour Dressing

Reviewed: Jul. 1, 2007
We had an Isaly's Restaurant years ago that served this dressing. It was so popular, they also sold it by the quart. I add additional onion to help balance the amount of sugar in this recipe. Also, I added a little yellow coloring to make it reminiscent of the restaurant dressing. It can be made with prepared mustard as well. For those on sugar/carb restriction, it can also be made with that famous blue sugar substitute as well, though you will find you need to increase the amount of the sweetener. Enjoy!
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43 users found this review helpful

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