Jezebelina Recipe Reviews (Pg. 6) - Allrecipes.com (10510614)

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My Canadian Friend's Bean Soup

Reviewed: May 14, 2011
Wow, this soup is amazing! For those who would like to adapt this to dry beans, here is how I did it: 1) Soak 1 lb dry navy beans overnight 2) Drain navy beans and rinse 3) Place in dutch oven with enough water to cover by 1 inch and boil for 10 minutes 4) Drain and rinse beans again (this is to greatly decrease the musical effect of the beans) 5) Repeat step 3, but boil for 1 hour. 6) Follow the rest of the recipe as indicated, except you should probably not simmer homecooked beans too long, as they break up more readily than the canned (I cooked mine for an additional 25 minutes in the soup, and they were mostly whole, but enough of them broke apart that the soup became a bit thicker than the author's picture - which is how I like it). Good luck!
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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: May 5, 2011
Yummy recipe. I don't need the butter, and add less than the full amount of ranch.
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0 users found this review helpful

Made Me Love Pumpkin Cake

Reviewed: May 5, 2011
I really really really wanted to love this recipe, but texture-wise, I will stick to the pumpkin roll recipes on this site (with eggs).
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1 user found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: May 5, 2011
I love this pasta. I bake/grill the sausage ahead of time, then dice it, don't use any oil at all, and add lots more cheese than called for, although I keep to the stated amount of parmesan (I usually add an additional 1 cup something like pepperjack or provolone or cheddar) to make extra cheesy. Then I toss the blanched broccoli, diced sausage, garlic, cheese, and red pepper flakes with the hot pasta (just boiled) and mix thoroughly to melt the cheese (sometimes add a bit of the pasta cooking water to make the cheesy coating lighter). VERY GOOD
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3 users found this review helpful

Chocolate Peanut Bars

Reviewed: May 5, 2011
I tripled the cream cheese topping a la peanut butter cheesecake, and added 3 eggs. It was delicious!
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1 user found this review helpful

Banana Oatmeal Cookie

Reviewed: May 5, 2011
I used 1/2 cup margarine and 3 bananas instead of 3/4 cups shortening and 2 bananas. Really good soft cookies with strong banana flavor (and since my bananas were REALLY overripe, I only put in about 1/2 cup sugar).
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3 users found this review helpful

Guacamole

Reviewed: May 4, 2011
Amazing, even though I never have lime juice (lemon juice works just as well)
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4 users found this review helpful

D's Famous Salsa

Reviewed: Apr. 30, 2011
Used regular canned plum tomatoes, 1 fresh jalapeno, and happened to have some homemade marinated jalapenos as well. Everything else according to the recipe, except I didn't have cilantro, so I used parsley (I know it's a sacrilege). Overall very very good even at first taste. Can't wait to see how it is after sitting in the fridge for a while.
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1 user found this review helpful

Playgroup Granola Bars

Reviewed: Apr. 30, 2011
This is for me to remember my changes: I didn't add any brown sugar at all, decreased flour to 2/3 cup (whole wheat), added 2 cups unsweetened cheerios, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, 1/4 cups flax seeds, omitted raisins, but added 1/2 cup chopped prunes and 3/4 cups chopped dried apricots. Decreased oil to 1/3 cup and added 1/2 cup applesauce to liquids.
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2 users found this review helpful

Strawberry Cheesecake

Reviewed: Apr. 27, 2011
I used a home-made shortbread base for this cheesecake, as well as a pound of fresh strawberries for the swirl, but otherwise followed directions. Very good cheesecake, and beating the creamcheese with the condensed milk gives the mixture a surprising amount of volume...
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4 users found this review helpful

Zucchini Brownies

Reviewed: Apr. 6, 2011
Beautiful Recipe. I made mine with summer squash, and grated it finely - the batter didn't turn out dry at all. Don't know if that was due to the summer squash or the fact that more juices are released when grating finely. Other than that I made no changes, except that I frosted with a peanut butter glaze/frosting (3 heaping tbsp peanut butter, 6 tbsp water, 2/3 cup powdered sugar).
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6 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 23, 2011
Really is the most moist - and of course you must mash the bananas
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1 user found this review helpful

Blueberry Coffee Cake I

Reviewed: Feb. 18, 2011
As I was mixing the batter, my husband and son stole my fresh blueberries. I didn't have the heart to take it back from them since fresh are better for you than cooked (and it's winter out), so I improvised and chopped up 2 granny smith apples and added a bit of cinnamon to the batter. VERY good cake, even without the crumble on top! UPDATE July4,2011 - I had made this cake several times before now, but had forgotten whether I followed the original directions the previous times, or whether I had increased the milk to 3/4 cup as suggested by most reviewers. I decided to wing it and increase the milk. Well, that made it clear to me that the previous times I followed the original directions, which provided a more dense and rich cake, which is what a crumb/coffee cake should be like (in my opinion). While the lighter/fluffier texture is still delicious, it is more like a cake. Delicious either way, but when making the crumb, I will make sure to use the 1/2 cup milk, and when omitting it, I will make sure to increase the milk for a lighter and more cakey consistency.
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Biscuit Baking Mix

Reviewed: Feb. 16, 2011
For those making this with Canola oil, here are my changes for a perfect texture: 9 cups flour, 1/4 cup baking powder, 1/4 cup sugar, 1 tbsp salt, and 1and1/4 cup canola oil
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5 users found this review helpful

Best Brownies

Reviewed: Dec. 30, 2010
Wonderful Recipe! I doubled the ingredients (except the egg and salt, as suggested by another reviewer), and baked for 5 minutes in a 9by13 pan. Excellent, dense, sweet, and chewy brownies!
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3 users found this review helpful

Classic Texas Caviar

Reviewed: Jun. 19, 2010
Very very good. I only use 1 can of black beans, add a can of corn, use fresh tomatoes and garlic, and make half the dressing (with almost full amount of spices). After 5 tries, this is the way we like it best. Also, it's not necessary for the fresh pepper to be a yellow or red pepper, green works just as well, and is even fresher tasting.
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6 users found this review helpful

Pickled Mushrooms

Reviewed: Jun. 10, 2010
These were almost excellent. However, here is what I will do next time to make them exceptional - 1) decrease the vinegar to 1/4 cup (and since I have not been able to like red vinegar for all I do, I will make it white) 2) add a clove or two while boiling the pickling liquid and mushrooms - then discard if you wish. The clove is imperative to get that missing something...
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39 users found this review helpful
Photo by Jezebelina

Oma's Cottage Cheesecake

Reviewed: May 17, 2010
This is a very very good recipe. I didn't even know you could make a cheesecake-type dessert with cottage cheese! I bought pineapple cottage cheese by accident (which I hate), so i feverishly searched the internet for cottage cheese recipes and decided to use this. Once the cheesecake started to set, i topped it with drained pineapple slices and sprinkled with brown sugar to intensify the pineapple flavor already present in the cheesecake. The only reason to give it 4 stars is this - the milk is absolutely not necessary - gives it too much of a pudding texture. To make it more cheesecake-like, definitely omit the milk.
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Simple Tiramisu

Reviewed: May 6, 2010
This is a very good recipe, however, as stated, the cream was not sweet enough and even a little tangy, which it is not supposed to be. Next time I will add a little sugar.
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2 users found this review helpful

Displaying results 101-120 (of 157) reviews
 
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