Jess13dc Recipe Reviews (Pg. 1) - Allrecipes.com (10222924)

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Sweet and Spicy Green Beans

Reviewed: May 3, 2012
Delicious! I steamed the beans a few hours earlier so I could just toss them into the pan and stir fry right before dinner was served. They were burn-your-lips spicy, which I love, but made them inedible for my boyfriend. Whoops! Oh well, more for me.
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3 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Aug. 30, 2013
I made this for my boyfriend's bday and we both LOVED it. I followed the recipe exactly and just added chopped onions and carrots to the pan. Then I made mashed potatoes and used the balsamic sauce as a gravy. Soooooo good! It took me about an hour and 20 min to get to 145 though. My only complaint is that you don't want to trim fat from the raw pork loin so that it will flavor and moisten it while cooking, but then there seemed to be so much fat to cut away from the slices on my plate. That hungry fool just ate every bite of his though!
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Blueberry Breakfast Sauce

Reviewed: May 27, 2011
Delicious! It tastes like the filling to the best blueberry pie ever. I used half fresh blueberries and half frozen and about 1 extra tsp of cornstarch to make sure it was thick enough. I served it over cheesecake and it was such a heavenly dessert.
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5 users found this review helpful

Flaky Dill Biscuits

Reviewed: May 24, 2011
Oh yum. Oh my goodness. I didn't know making biscuits was so easy! I used dried dill and the flavor was still sublime. I also used skim milk instead of cream but they were plenty rich and flaky from the butter. I will definitely make these again, thanks for a delicious recipe!
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Frosted Banana Bars

Reviewed: Dec. 11, 2010
SO GOOD!! I used 3 bananas, which is a little over a cup, and 1 1/4 cup sugar and light sour cream. I baked for about 30 minutes. DO NOT use store bought frosting to ruin this moist and flavorful cake. The recipe I used is 1 package of cream cheese, 5 tbsp butter(both softened), 1 tbsp sour cream and 1 tsp vanilla in the food processor for just 5 seconds, then add 1 1/4 cup powdered sugar and mix for about 10 seconds. It's a perfect quantity for this cake. If people like bananas they will rave about this recipe!
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Salmon with Brown Sugar Glaze

Reviewed: Jun. 2, 2010
This is my new favorite way to eat salmon! The easiest recipe EVER, and the flavor is so multi-dimensional! I doubled the sauce and that was probably too much, but better that way than too little. Also I'm intimidated by the broiler so I wrapped the fillets in foil packets and stuck them in the oven at 400 for about 40 minutes (they were thick). Amazingly moist, tangy, sweet fish that I will dream about tonight!
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Jewish Apple Cake I

Reviewed: Sep. 30, 2009
This cake is so yummy I feel like I could eat half of it in one sitting. I used 5 medium Macintoshes because 3 seemed too measly and it was the perfect amount for 3 layers of alternating batter and apples. I used half applesauce and half oil and I accidentally forgot to add the vanilla, but it still came out beautiful and DELICIOUS!
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Cajun Baked Catfish

Reviewed: Jun. 13, 2009
This was surprisingly delicious! I found catfish filets in the freezer that were THREE YEARS OLD so I had pretty low expectations of how this would turn out. The flavor of the spices was amazing, I was eating the piping hot fish right out of the pan. I didn't have garlic salt so I used Old Bay instead, and olive oil instead of canola. Just a warning though, it wasn't that great reheated the next day...but that's possibly due to the expired fish I used. I will definitely try this again with fresh filets!
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Key Lime Pie VII

Reviewed: Feb. 21, 2009
I can't comment on the authenticity of this pie as I've never eaten the true Floridian version, but it was tangy and yummy and so easy. I used regular limes and it only took 6 to reach 3/4 cup, and I used low-fat sour cream in a weak attempt to make this slightly less sinful. It baked for about 12 minutes and came out perfect.
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Too Much Chocolate Cake

Reviewed: Feb. 12, 2009
Oh yum, this was amazing! It does NOT taste like a boxed cake. I used half oil/half applesauce and about 1.5 cups of chocolate chips, 2 seemed excessive. I was going to make the satiny glaze but the cake was so rich and delicious I ended up eating it plain.
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Apple Crisp II

Reviewed: Dec. 28, 2008
What a delicious apple crisp!! This will definitely be my go-to dessert from now on. When I make it the next time, I only have a few wee changes I'll make: use orange juice instead of water (I used 1/4 cup as per suggestions), and reduce the white sugar (it wasn't too sweet for me but 1 cup seems like a lot and I'm sure I won't notice if there's only 3/4 cup).
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Apple Pie by Grandma Ople

Reviewed: Feb. 9, 2014
Wow! Obviously I love apple pie--apples, cinnamon, sugar and pastry, you really can't make a bad one--but I've always felt mine have lacked a little oomph. I found the oomph! IT'S THE CARAMEL!!!! That simple sauce will make this pie crush your previous ones! Of course I relied on my old pal the Pillsbury Doughboy for my crust because I'm lazy, and I didn't bother to lattice the top, I just poured the caramel over the apples once they were in the bottom crust then placed the top crust and brushed it with milk. FYI I used 3 Braeburn and 3 Golden Delicious apples, thinly sliced. This is the only way I will make apple pie from now on!
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Honey Chicken

Reviewed: Jan. 19, 2009
I followed this recipe almost exactly and my family thought it turned out great. The only changes I made were adding a few cloves of garlic and using about half the marinade in the baking dish instead of discarding it. It wasn't too sweet, there was a nice blend of orange and curry flavors.
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5 users found this review helpful

Jewish Apple Cake II

Reviewed: Oct. 20, 2008
This cake was easy and VERY tasty. I used five smallish apples and if I make it again I'll increase it even more because I like to have apple in every bite. I split the 1 cup of oil into 1/2 oil 1/2 applesauce and the cake was plenty moist. Thanks for a great recipe!
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1 user found this review helpful

Orange Salmon with Creole Seasoning

Reviewed: Aug. 10, 2009
Ok I'm going to be one of those obnoxious people who totally changes a recipe and then rates it...I had a salmon filet and very little time, so I was looking for something fast and with no special ingredients to go buy. I didn't have Creole seasoning and I don't even know what's in that so I used chili pepper, hot curry powder, and Chinese 5 spice powder (very random, I know). Then, what I thought was an orange in the back of the fridge turned out to be a grapefruit! I just used that anyway, although there wasn't enough juice and after a few minutes it was becoming a thick syrup in the pan so I added a little mango nectar, the only juice we had. But despite my complete lack of following the recipe, the salmon was delicious! It just goes to show this is a very flexible recipe, you can use any seasonings and any juice and get great results. I'll definitely try to original version next time though!
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16 users found this review helpful

Trini Mango Cheesecake

Reviewed: Dec. 7, 2008
This was delicious! I followed the recipe exactly (it's so simple it would be hard to alter it) and I will definitely make it again. My only issue is there was too much syrup, so next time before adding the chopped mangoes I'll scoop out about 1/3 cup (easier than recalculating the nectar-sugar-cornstarch ratio). It took about 40 minutes in my oven.
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Peanut Butter and Banana Smoothie

Reviewed: Oct. 27, 2008
Amazing!!! This smoothie needs no embellishments, these 4 ingredients make the most decadent-tasting treat. Using a frozen banana makes it frosty and ice cream-like.
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Sarah's Applesauce

Reviewed: Nov. 5, 2008
I didn't know making applesauce was so easy! I've made this twice in the last 3 days because I ate the 1st batch immediately. The second time around I cut back the sugar because it was too sweet initially. I prefer chunky style so I didn't bother mashing the apples up.
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Boscobel Beach Ginger Cake

Reviewed: Jun. 18, 2012
I work with a lot of older Caribbean women and when I brought this cake in they LOVED it. It was so popular I only got one small slice; I found it to be a bit dry but very tasty. The ginger flavor is prominent without going overboard, and it's not greasy despite all the butter. I mentioned that next time I wanted to make a glaze to gussy it up and they vehemently told me not to, that it was perfect. I will say grating the ginger was a huge pain in my butt, getting 1/4 cup took about 20 minutes!
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PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Dec. 27, 2012
This was my first time using my springform pan and to my relief it didn't leak everywhere! The cheesecake was great, kind of like a creamy pumpkin pie with gobs of cheesecake on top. What the hell are Peek Freans ginger crisps? I've never seen those in any grocery store, so I made a graham cracker crust instead. I agree with others that reserving 1 cup of cheesecake batter is probably too much, next time I'll just keep about 2/3 cup. Oh and I didn't use a water bath and there were no cracks at all, I just turned off the oven after 40 minutes and let it sit for an hour.
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