Jezebelina Recipe Reviews (Pg. 1) - Allrecipes.com (10510614)

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Banana Bread VIII

Reviewed: Mar. 5, 2008
For an eggless recipe, this bread rocks! I wanted to make a banana bread, but didn't have any eggs - I figured allrecipes would have an eggless recipe, and wonder of wonders, they did! I substituted margarine for the shortening and it turned out delicious. I also added a bit of vanilla for some flavor. I even made a plum version once! Instead of bananas, I substituted 1 cup of pureed plums (threw some canned plums in heavy syrup into the blender) and decreased the sugar to 2/3 cup since the plums were VERY sweet. This variation turned out awesome too - you should try it - an interesting and strong flavor, especially for those who are fans of other quick breads besides the regular banana. UPDATE*** Today I baked this banana bread with the addition of an expired 6 oz Dannon fat free raspberry and white chocolate yogurt. It made the banana bread more tender and fluffy, closer in texture to Janet's Rich Banana Bread on this site, which is the only other banana bread I bake. If you do this, however, decrease the baking temperature to 325 and bake for at least 15 minutes longer than indicated.
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3 users found this review helpful

Autumn Cheesecake

Reviewed: Mar. 6, 2008
I have used this recipe so many times, and it is wonderful every time. I do not use as many apples as the recipe calls for because they just don't fit. I cut the apples a lot smaller so that the cheesecake is easier to cut after baking, and I use the microwave trick that some other reviewers used. With all this, the cheesecake always comes out.
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1 user found this review helpful

Angel Hair Pasta Salad

Reviewed: Mar. 7, 2008
This recipe was pretty delicious - I added a little more salt and black pepper because my ranch dressing seemed a little bland, and voila! Also added chopped tomatoes and cucumbers, as well as a bunch of fresh dill, which made it taste even more refreshing. Great salad. There were no leftovers from a doubled recipe (it was a side dish at a 5 person dinner). p.s. - i sauteed my shrimp with a little butter, garlic, and lemon juice to make it more flavorful. UPDATE: I now make this salad the following way: Salad ingredients include 1 lb of any type of pasta, 1 lb shrimp, 2-3 tomatoes, 2 cucumbers, bunch of green onions. Dressing includes 1.5 cups lowfat plain yogurt, 1 tbsp mayonnaise, dry ranch salad dressing mix, to taste, 2-3 cloves garlic, chopped fresh parsley, chopped dill. Prepared this way, it's the most amazing and refreshing seafood salad you will have ever made.
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15 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Mar. 12, 2008
I think people are forgetting that homemade cake is very rarely as fluffy and light as commercially prepared mixes (i don't even want to think about what they do to those mixes to achieve that effect) and that the flavors are much cleaner without being overwhelmingly sweet or chemically tasting. That said, this cake is incredibly easy to make, but I have to admit that I tweaked it a bit. I followed a suggestion from one of the reviewers and used oil instead of shortening. I also added about 1/3 cup of walnut liqueur to the batter to give it an extra something. I mixed all the dry ingredients and then added the wet ingredients to the same bowl (no other dishes to dirty), mixed and was done! The cake turned out dense, but NOT dry! Next time i might add some applesauce to give it a little more volume. All in all, a great, simple, and quick recipe for when you need something quick and delicious. UPDATE**** IF you don't want a dense cake, use the extra half cup of liquid, as suggested by one of the reviewers. YUMMY!!! UPDATE #2: Use 2and1/4 cups flour, 1/2 cup oil, and 1.5 cups buttermilk. Best results this way.
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2 users found this review helpful

Peanut Butter Noodles

Reviewed: Mar. 13, 2008
I doubled the pasta and tripled the sauce (because I was making it a day ahead and didn't want it to dry out). I also added red peppers and instead of green onions, sauteed some regular yellow onion. My honey was buckwheat honey - with its own distinctive taste - but it did not detract from the flavor at all, if anything, it complemented the ginger. I also added a teaspoon of toasted sesame oil to the finished sauce, and voila! Delicious. However, the next day, the noodles tasted a bit oily from the peanut butter (i am guessing i used more than specified in the recipe as pb is very difficult to measure so i eyeballed it). Next time I will try and use the exact proportions of pb to broth.
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Colossal Cookies

Reviewed: Mar. 13, 2008
Yummy! What a great recipe! The only thing I changed was substituting an entire individual serving cup of applesauce (unsweetened) for the margarine and decreasing the sugar to 2 cups (and i could have even decreased it even further without it hurting the cookie). However, once i mixed the dough, i realized that i had used rolled oats instead of the quick cooking oats (they were the only ones i had) so i let the dough sit in the fridge for a while so that the oats could absorb some moisture and soften up. I then baked them (using a smallish ice cream scoop) and they turned out so soft and delicious. The first tray was undercooked a little, but they had such a lovely melt-in-your-mouth texture, that i wanted the underbake the second batch too, but that one happened to bake perfectly, darnit. But it was still soft and delicious, just not as tender. All in all, a great cookie.
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10 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Mar. 13, 2008
This was very tasty - if I ever have chicken or rice left over from something else, I will definitely make this. I omitted the onion (had bad experiences baking raw onion in a casserole) and used medium salsa. Mixed everything but the cheeses, which i sprinkled on top.
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0 users found this review helpful

Chocolate Chocolate Chip Nut Muffins

Reviewed: Mar. 20, 2008
These turned out delicious, but next time I will make them as specified instead of listening to the reviewer who said to use 1.5 cups of milk. The batter turned out too liquidy (with chips & nuts sinking to the bottom and the batter sticking to my non-stick muffin pan - even after buttering!) and the muffin was too much like cake. I like my muffins a little more dense and a little less sweet.
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1 user found this review helpful

Ye Ole Gingerbread

Reviewed: Apr. 12, 2008
I will not rate this recipe as I have changed too many things for it to be considered the same. However, I will rate the technique, which deserves a 5. First of all, I was looking for a quick bread that did not require the creaming step (i hate creaming), and I came upon this. I substituted oil for the butter (another reviewer was confused about how much butter to use, but I think 6 oz of butter means by weight, not by volume, which would make it about a third of a stick) i used about 2 oz of oil (by volume) and instead of the syrup, I used buckwheat honey. Furthermore, I substituted light brown sugar for the white - and I think I used a bit less than a cup. I didn't use allspice since I didn't have it, but added 1/2 tsp cinnamon and 1/4 tsp nutmeg. When I boiled the liquid mixture, the milk curdled, but i used it anyway. Upon pouring the boiling mixture on top of the dry ingredients, the batter started to set immediately, which was why the texture of the final bread was so dense and sturdy (i love that and the fact that it doesn't crumble when it's cut). Basically, I think the technique is genius, and I will use it for every other quick bread recipe I can adapt.
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5 users found this review helpful

Mild Curry Powder

Reviewed: Apr. 14, 2008
This was an amazing mild curry powder. I especially loved that it did not have any of the sweet spices that are put into curry powder nowadays but that really make it taste like garam masala. The only things I changed was substituting prepared dijon mustard (1 tbsp) for the mustard seeds and adding some chili powder (not mexican kind). When I used the mix in a curry dish, I also added a bay leaf.
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44 users found this review helpful

Indian Chicken Curry II

Reviewed: Apr. 14, 2008
I really enjoyed the flavor of this curry - however, I did make several changes. First of all, I made my own curry powder (coriander, cumin, turmeric, ginger, mustard, black pepper, red pepper, chili, and bay leaf - "mild curry powder" recipe from this site), then I omitted the cinnamon and ginger(cinnamon - because that makes it taste like garam masala, and ginger - because I had some in my curry powder). Furthermore, I substituted ground turkey for the chicken breast and added some cooked chickpeas to add more body. Finally, I didn't have yogurt, so I just added the entire can of coconut milk (however, next time I may try it with only the yogurt to see how it would be without that slightly sweet taste of coconut). This was mild and delicious and I would make it again.
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3 users found this review helpful

Oven-Fried Catfish

Reviewed: Apr. 14, 2008
I loved this dish and this technique. The spices used in the breading were right on, and the fish turned out delicious. The only thing that I did (since I had 2.6 lbs of catfish filets) was add an egg to the skim milk and about 1/2 cup of bread crumbs to the breading. I will keep making this recipe again and again since my husband really loves seafood (and I hate frying fish). A few words of caution, though - after the fish is finished baking, serve it immediately. I let it sit for about 40 minutes in a warm oven (husband was late coming for dinner) and the bottoms became soggy when they were perfectly crisp after just being done. Secondly, my filets were huge (4 filets equaled 2.6 lbs) and I had tons of breading and eggwash left over. Afterwards I realized that cutting the fish into smaller strips/pieces would have solved that problem by creating more surface area for the eggwash and breading and would have made smaller, even crisper pieces of fish!
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187 users found this review helpful

Mary McCormack's Marinated Mushrooms

Reviewed: Apr. 25, 2008
I scaled this recipe down to 2/3 since I only had 6.5 oz cans of mushrooms. Furthermore, instead of garlic and seasoning salts I used salt, garlic powder, onion powder, dried ground thyme, dried dill weed, celery ceed, and mustard - each about 1/8 teaspoon, but more of the salt. I feel that using seasoning salt, which contains msg and unhealthy preservatives is defeating the point of marinating something myself. I would have given the recipe 5 stars otherwise.
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28 users found this review helpful

Antipasto Pasta Salad

Reviewed: Apr. 26, 2008
I used this recipe as a base and have gotten an amazing result. I only had mini seashell pasta, so I used that. I substituted mozzarella cheese for the asiago and also threw in some leftover provolone. I only put in one green fresh pepper, however, I also added 3 marinated red peppers (not roasted). I then substituted green olives with pimentos for the black olives. Finally, I made my own dressing with 1 tsp basil, 1 tsp oregano, 1 tbsp parsley, 1/3 cup olive oil, 2 tbsp balsamic vinegar, 2 tbsp white vinegar, and 1/2 tsp dijon mustard to make sure the dressing emulsified. Everything else I kept the same. YUMMMO - it is like one big giardiniera - even the pasta tastes mildly pickled. But I guess that is because i poured the dressing over everything and let it sit and get absorbed. Alright - I can't talk about the salad anymore - I have to go eat it now. UPDATE: I found that this recipe does not keep very well. I made it on Saturday and on Monday it was getting a little too vinegary and sour (but that may be because of my marinated peppers). Either way, make sure you make it for a party, not just for yourself or your family, because there is just too much to eat within 2 days. But the recipe sure is DELICIOUS.
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Cream Puff Cake

Reviewed: Apr. 26, 2008
This recipe is amazing - never knew cream puffs were so easy to make. The dough turned out without a hitch - however, I didn't have the right size pan, so I just made couronnes (got the idea from a french cookbook) and then stuffed them with the filling (cut across and add filling). Oh, and my filling ended up having these tiny little lumps in it - maybe my cream cheese was cold, but it was delicious anyway. Update: I found that there was too much filling for the amount of pastry, but that is purely a personal preference.
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Sausage Rolls

Reviewed: Apr. 28, 2008
I thought these were ok, but felt that the sweet croissant dough did not go very well with the salty and spicy sausage filling. Furthermore, my husband did not like it at all, and he is usually not very picky. Next time I make them, I will make sure to either use pizza dough or make my own dough.
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7 users found this review helpful

Chicken Salsa Pizza

Reviewed: May 2, 2008
I love this recipe. Used my own crust and instead of cheddar (which kind of tastes a little wrong with salsa) I used pepper jack. With my changes, it's a 5, without them - only 4.
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2 users found this review helpful

Strudel Dough

Reviewed: May 5, 2008
I made this recipe following the exact instructions, but the next time, I might add all the water at the same time (or at least more than 1/2) because the dough was a little dense (not very soft or pliable) and difficult to roll out. I tried rolling it out to be almost paper thin and was able to accomplish 1/16th of an inch for most if it, and was glad I did because one of the previous revieiwers was right when she said it can get pretty difficult to eat when thick. As it was, it was perfect. As for the fillings, I tried 1)ham and cheese 2)blue cheese dressing, chicken, and hot sauce 3) pepperoni and cheese. What i learned is that for this dough, the wetter the filling, the better the end result. My ham and pepperoni rolls were quite dry while my buffalo chicken roll was perfect - the tons of blue cheese dressing prevented drying out of the dough in the oven. As for the baking temperatures and times: I tried some strudels at 425 - not a good idea. The best seemed to be the ones at 350 for about 15-20 minutes - also, be sure to not let the strudels get too brown if you roll your dough out very thinly. A slight golden color is plenty.
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80 users found this review helpful

Vegetable Ham Stew

Reviewed: May 10, 2008
This was ok - I was not too crazy about it, but it used up my leftoves. I didn't measure every single ingredient, but just eye-balled everything. I also added 2 medium potatoes and omitted the starch step. Added dried red chili pepper powder, as well as some parsley at the very end. OK
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6 users found this review helpful

Quick Cake

Reviewed: Jun. 2, 2008
I listened to one of the reviewers about the cake being too sweet and added only about 2/3 cup sugar. As a result, the cake ended up having a definite soda aftertaste. Next time will use full cup. ***I have made these one more time now, and have decreased my rating to 3 stars because there is still a soda aftertaste (even though I doused the soda with the vinegar directly). It is not worth making unless you are truly short of ingredients or allergic. Otherwise stick to a recipe that includes eggs and milk.
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