***Jaimee*** Recipe Reviews (Pg. 1) - Allrecipes.com (10547939)

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***Jaimee***

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Amish White Bread

Reviewed: May 17, 2009
I've been making this bread weekly for about 4 months. It is great, but I've incorporated a few changes for our tastes. The bread is quite sweet, so I took the sugar down to 1/4 c. I also add 1 small egg and use 1/4 c. oil and 1/4 c. melted butter. It gives the bread a boost of flavor. This is the only bread my family eats right now (sandwiches, toast, etc.) I make 3 loaves on Sat. I butter the loaves on the outside crust right out of the oven, let them cool, slice, put two in ziplock gallon freezer bags (just re-use them over and over), push out all the air and take them out every 2 days. It works for us. Be careful about putting too much flour in. And I use my Kitchen aid mixer. Fast and easy!
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5 users found this review helpful

Lime Gelatin Salad

Reviewed: May 7, 2009
I didn't think this would set but it did. I do not like cool whip so I made it with real whipped cream. Very good.
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5 users found this review helpful

Bronco Burger

Reviewed: Jan. 13, 2009
Followed this recipe exactly. I'm from central AZ, so I thought I knew hot. However. These burgers are HOT. My husband couldn't finish his. I am going to make these again, changing the jalapeneo amount to 1/3. Either I got ahold of some amazingly potent peppers, or we are total wimps. I know there's flavor in these burgers, we just had trouble finding it because we were too busy sucking down ice water.
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25 users found this review helpful

Orange Cake

Reviewed: Nov. 25, 2008
Exceptional cake. However. I was nervous about the icing being too thin and boiled it too long. Yes, it does get TOO thick if you boil it longer than 5 minutes. I dribbled it over the cake and it looked great, but the parts that didn't get icing dried out quickly. Next time I will watch it and find a happy medium. I can now see the value in covering the entire cake with the icing to lock in moisture. Other than that, the cake had a very good orange flavor. I used not-from concentrate juice and a lemon cake mix because that's what I had on hand. The family enjoyed it and I will probably make it again with revised icing.
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1 user found this review helpful

Monkey Bread V

Reviewed: Nov. 25, 2008
I had my doubts when I tried this. 15 minutes after it came out of the oven, it was GONE. The kids and husband inhaled this and we are not big on refrigerated bread in cans. Very easy and something the kids can do.
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1 user found this review helpful

Cranberry Gelatin Salad

Reviewed: Nov. 25, 2008
The salad jelled fine after 6 hours. It was good-even my 4-year old was asking for more. I personally prefer the orange-apple-cranberry chutney. It's more tangy. This is not a relish. It tastes to me like jello with fruit cocktail in it. Why put cranberry in it at all if the finished product tastes like cherries? Good, but not the spectacular Thanksgiving dish I was looking for.
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2 users found this review helpful

School Lunchroom Cafeteria Rolls

Reviewed: Sep. 14, 2008
These did rise beautifully, and it could just be me, but I don't think there was enough salt. Kind of bland flavor.
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3 users found this review helpful

Red River Beef Stroganoff

Reviewed: Sep. 14, 2008
I make this on a regular basis for my family. Thanks to the wonderful cook who shared. This is one for when you drag yourself over the threshold at the end of the day and can hardly remember your name, let alone what you are going to make for dinner. It's easy and my children AND husband will eat it with a smile. This dish smells divine as it is cooking. Do yourself a favor and try the recipe. You won't be sorry. I do add fresh parmasean (sp?) cheese to the mix when I put in the sour cream. **update: I still make this all the time. I have found it even easier if you start the wide egg noodles to boil, skip the flour dredging, brown the meat in the cooked onion and butter mixture, throw everything else in except sour cream, and stir in a water/cornstarch mixture to thicken. Then, add sour cream and noodles and it's all in one pan. SO EASY and Delicious!!!
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2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jun. 22, 2008
I knew there had to be a whipped cream, cream cheese frosting recipe out there! I love this site. Hey you guys, even I, an "intermediate" level cook, know how to stabilize whipped cream: Soften 1 envelope Knox gelatin in 1/4 c. water. Then microwave it for 30 sec. (watch it so it doesn't boil over the cup. You will have a mess and blame me for it.) Stir the thick mixture until gelatin has melted. It smells weird, but you won't taste it in the whipped cream. Then let it cool. Don't use it while warm. When you whip the cream, add the gelatin when you put in the sugar. It will keep the cream stiff and will hold it from separating. Good luck.
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8 users found this review helpful

Best Brownies

Reviewed: Apr. 26, 2008
Brownies were divine, but the Icing was difficult to handle. Next time I make these, I will use my own frosting.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 26, 2008
The aroma of these in my oven takes me back to walking through the mall hungry when the cinnabon smell teasingly slaps you in the face. I am a non-baker, so if a recipe is complicated, I WONT do it again. I have made these rolls 3 times now. The only thing I change is I make them a bit smaller so my kids won't waste them. Pretty dang good.
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1 user found this review helpful

Cream Cheese Penguins

Reviewed: Apr. 6, 2008
This was easier than I thought it would be. My 9 year-old was doing them by herself. We mixed some ranch dressing mix with the cream cheese (as another reviewer suggested) and piped with a ziplock baggie. For the heads, I cut a small horizontal slit where the beak would go and we put them together assembly-line style. It went fast and the beaks went in fine. I thought the flavors and texture were quite complimentary.
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1 user found this review helpful

 
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