jellicle Recipe Reviews (Pg. 1) - Allrecipes.com (10597104)

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Refrigerator Cookies III

Reviewed: Oct. 7, 2008
Easy and inexpensive. They taste good too, with lots of vanilla.
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16 users found this review helpful

Crisp Onion Relish

Reviewed: Jan. 20, 2009
This was fantastic! I made it just as directed except for leaving it to marinate for about 8 hours instead of 3. I would have called it an onion slaw rather than a relish, but either way, my husband and son both loved it, as did I. When I make this again (and I will) I think I'll skip the water and use all vinegar and add some salt to the marinade, because I like a bit more tang to go with the sweet. Adding the mayo after draining works really nice, it is just the right amount that it's not runny, but very tasty.
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10 users found this review helpful

Cream Cheese Mints

Reviewed: Oct. 27, 2008
So easy and they're so tasty! I'm making gift packs of them, so far I have mint and lemon, the last one I'll be making is going to be orange-ginger. Going to finely chop some crystalized ginger into it with some orange extract, or possibly zest. I'm always making short cuts, so this goes in my food processor and mixed, adding enough sugar until it clumps into a ball, then I roll into snakes like it's play-doh and just cut into little individual mints. Not gorgeous that way, but with the assorted colors they're pretty enough and they taste wonderful.
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2 users found this review helpful
Photo by jellicle

Chicken Breasts Stuffed with Perfection

Reviewed: Nov. 8, 2008
Very good! More prep time than I'm used to but the recipe looked so delicious and I was feeling ambitious today so I went for it. Made a few changes (who doesn't?) I used store bought bread crumbs and frozen drained spinach. I also omitted the mushrooms at the last minute, we like them fine, but it just seemed like it didn't need them. The ingredients without mushrooms was enough, a perfect blend of flavors and I was afraid the mushrooms might interfere with the "perfection". As it was, I had a little stuffing left over when I filled the 6 flattened breasts to overflowing, so I mixed it with the parmesean and breadcrumb mixture before topping the chicken and baking it. It was a huge hit and I had to beat the fellas away from seconds they didn't need so we can have it again tomorrow. Thanks so much for a well written recipe which explained clearly how to do a more advanced dish!
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3 users found this review helpful
Photo by jellicle

Sy's Challah

Reviewed: Nov. 8, 2008
This was my first time baking homemade bread. It was surprisingly easy, not nearly as intimidating as I'd feared it would be. I used my kitchenaid mixer and followed the well written directions and it came out much better than I expected. The loaves look beautiful and professional even though I had no clue what I was doing, and though they looked small after braiding and letting rise, they grew considerably while baking. I will be making again.
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16 users found this review helpful
Photo by jellicle

Crusty French Bread

Reviewed: Nov. 12, 2008
This is wonderful bread and easy to make. I am very new to baking bread, have only made Sy's Challah from here and this. I made the challah first and it was good; I gave it 5 stars. I'd give this 6 if I could! I love that it makes one large loaf instead of 2. I've made this one twice and hot from the oven it's divine and toasted the next morning it's better than any store bought that's less than five bucks a loaf. I've tried it with and without the egg wash. My submitted photos (red background) are without the egg wash and the crust was nice and soft, which my husband and son like. I prefer the crispy, crackly, chewy crust sometimes and the egg wash got it sort of there, but not as much as I like. Will have to research it a little further. This recipe is time consuming, but not at all difficult or hard work, at least not for me with my kitchenaid with the bread hook.
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2 users found this review helpful

Amish White Bread

Reviewed: May 4, 2009
Wonderful and easy! The dough rose flawlessly for me, both times. My only issue was that it was a little sweeter than I was looking for, however I believe it's supposed to be sweet, next time I make white bread I will use this recipe again, but use only half the sugar and hope it works as well again. Great recipe!
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1 user found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Aug. 8, 2009
Wow! What a foolproof recipe... I woke up way too early this morning and decided to make muffins for the family; In my sleep deprived state I made more than one mistake, one of them really bad... I forgot the baking powder until I'd started filling muffin cups. I scraped it all back into the bowl, blueberries too, and added the BP and mixed it some more (Though I'd already overmixed it) My kitchenaid stand mixer did shred some of the blueberries on this mix, but after a minute of mixing I refilled the cups and baked as directed and they were still delicious. They rose, they were fluffy but not tough. I loved the flavor and my family did too. Great recipe.
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1 user found this review helpful

Fluffy Pudding Frosting

Reviewed: Sep. 11, 2009
Lovely. I used sugar free cheesecake pudding and frosted a red velvet cake with it. It was the perfect amount to frost and fill a 3 layer cake with ease, and with the light, just-sweet-enough frosting there weren't big blobs of it left uneaten on my family's plates like there often is with store bought frosting.
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2 users found this review helpful

Matthew's Bearnaise Sauce

Reviewed: Sep. 27, 2009
Amazing, creamy and incredibly tasty. Not used to whisking so much, but definately worth the effort.
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1 user found this review helpful

Shortbread Supreme

Reviewed: Oct. 23, 2012
Wonderful! I did add a bit of vanilla and a pinch of salt (unsalted butter) Well, it was my teenage son actually who made them with some assistance. He made some dulce de leche too and with this recipe managed to get 60+ small rounds which he sandwiched into 30 caramel filled cookies. I'm jealous of his class who get to eat them tomorrow, but at least we got to sample them first. Very nice.
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4 users found this review helpful

Special Buttercream Frosting

Reviewed: Oct. 27, 2008
It's good, pretty frosting. Way better tasting than supermarket cake frosting. It does not get 5 stars though, because I am in love with the buttercream frosting from the Dutch Bakery in Victoria, Canada and I'm saving my 5 for one that tastes like that if I ever find it. This was a little too heavy and sweet to be perfect, yet it's wonderful to work with, beautiful and it is much tastier than anything store bought!
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Sweet Pea Mockamole

Reviewed: Jan. 26, 2009
I had high hopes for this and the flavor is alright. My problems are with the sweetness and the texture. The sweetness may just be that I haven't added enough salt and I'm hoping as it sits overnight in the fridge it will become tastier. But the texture is very disappointing. It doesn't seem to matter how long I process it, the skins from the frozen peas are not going to become smooth. It hasn't got a creamy mouth feel, it's full of chewy, stringy fibers. Perhaps made with soaked split peas this might come out both savory and smooth.
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1 user found this review helpful

 
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