JG Bird Recipe Reviews (Pg. 1) - Allrecipes.com (10624214)

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Country Chicken

Reviewed: Oct. 2, 2010
Occasionally, it's nice to go back to the butter-laden cooking of our forebearers. I appreciate the ease of this recipe!
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16 users found this review helpful

Black Chocolate Cake

Reviewed: Feb. 28, 2011
This was so rich and delicious. Frosted and covered, it stayed good longer than most cakes.
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5 users found this review helpful

Raisin Sour Cream Bars

Reviewed: Feb. 11, 2010
Everyone asks for the recipe--it's good for using up raisins that are "less than moist."
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7 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 28, 2009
Agreed this dough handled well. It also didn't give me any trouble when I started with most of the ingredients blended one night, and returning the next night to add remaining flour after refrigeration.
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3 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Jun. 4, 2012
Surprisingly edible
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3 users found this review helpful

Easy Crescent Rolls

Reviewed: Dec. 5, 2011
Easy to burn, if you're using a stove you're not used to, but this recipe is much easier than some I've tried -- meaning I wasn't discouraged in making another batch. That some in my family were still willing to taste the burnt ones is proof how wonderfully delicate and delicious these come out. [Do learn about proofing your yeast from this site, your results are sure to be best]
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3 users found this review helpful

Paperbag Apple Pie - My Allrecipes

Reviewed: Dec. 28, 2009
In all the hurry to get this recipe in the oven, I forgot to use the paperbag! However, having baked my pie in a high-sided souffle dish to make it extra deep, I still ended up with a very crunchy topping and very moist interior.
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3 users found this review helpful

Banana Cake V

Reviewed: Jan. 8, 2011
I had left over chocolate frosting to use. This does make a very good snack cake -- the kind you can pick up with your fingers because it is not airy, it is moist.
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7 users found this review helpful

Italian Frosted Chocolate Cookies

Reviewed: Dec. 3, 2013
I had several people exclaim that it was a tasty ginger cookie. I agree the simple frosting is the best complement to it. With the mix of spices and chocolate, I thought it was like indulging in a cup of Mexican chocolate.
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0 users found this review helpful

Special Buttercream Frosting

Reviewed: Nov. 15, 2009
I'll agree with everyone that by using this recipe as a guide -- making the adjustments that suit your preference for buttery flavor and coloring or shortening consistency and clean hue -- that it is indeed special. Buttercream frosting will forever be the top frosting, but I never realized what was missing by settling for a few tablespoons of milk rather than heavy cream. I was in a hurry when I made it this first time, but I know I could have increased the flavor with more attention. I was slightly disappointed myself and didn't particularly like the flavor (too shortening-like), however the birthday girl was happy, so that was the okay signal to stop fussing.
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5 users found this review helpful

Texas Taco Soup

Reviewed: Feb. 25, 2012
I enjoyed the ease of this; especially being able to cut it down in half. I kept out the water so it was stew-like and I could pass it off as "chili." We ate it poured over tortilla chips ( My spouse said Fritos would've been perfect. Nobody is raving about it, but everybody got seconds.
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2 users found this review helpful

Biscotti Toscani

Reviewed: Feb. 22, 2012
A good recipe to practice with. My first try wasn't very refined nor cut up very pretty. And it takes some time to figure how your oven bakes (or doesn't) at this lower temp. I think blending the ingredients with an electric hand mixer helps the consistency. Don't worry about making the "loaves" pretty, it's in the angled cutting. Decorating with the chocolate is the easiest part.
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2 users found this review helpful

Hot and Sweet Ginger Drink

Reviewed: Jan. 30, 2010
I scooped a couple tablespoons of Orange Juice concentrate into an oversized mug and then stirred in 1 1/2 cups of the Ginger drink (made with 1/2 the brown sugar)
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5 users found this review helpful

Macaroni Salad

Reviewed: Aug. 22, 2010
Has room for adding more herbs or spices to suit your tastes, or you accompanying dish.
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5 users found this review helpful

Holiday BAKER'S® ONE BOWL Brownies

Reviewed: Oct. 19, 2009
Totally happy with the taste. Have to be patient with receiving the correct consistency. But I will try again.
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4 users found this review helpful

Lambless Shepherd's Pie

Reviewed: Dec. 11, 2009
I cannot have a pie without a bottom crust at least. Adding that gives this recipe some of the savory-ness to send it over the top. I also added some leftover green bean casserole and because my husband brought home a couscous mix rather than plain couscous, 'n that seasoning packet (Marakesh Express Wild Mushroom) added something so it wasn't overly bland. [Husband still wanted meat and gravy, but teenaged son said, Mmm...mushrooms!]
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5 users found this review helpful

Gramma's Cream of Broccoli

Reviewed: Aug. 22, 2009
I didn't know where to start making a cream of broccoli soup -- so I'm glad I had this as a guideline (I had a lot more broccoli to use up).
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5 users found this review helpful

Chocolate Coffee Cake

Reviewed: Aug. 22, 2009
I made one change. Since cocoa is added to it, I couldn't see why the cocoa should just go in the batter. I placed it in during the first step, so it was incorporated into the streusel-topping. I was very happy at how this turned out. I had my piece warm for dessert. But the rest of the family was happy to polish it off cold from the frig the next morning! For best results, I suggest cutting the recipe in half and using a 8x8 square cast iron skillet. There's a similar recipe in my family that goes back generations, and one's great-great granny didn't have anything fancier. I believe it makes a great difference in a cake with this type of chemistry.
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8 users found this review helpful

Fancy Crescents

Reviewed: Nov. 23, 2007
Tender and slightly sweet, but rich enough that you can resist having several at a time. I selected this recipe for my eight year-old daughter to have charge over while I was doing other Thanksgiving baking. The simple ingredients and preparation made it perfect for her to handle.
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2 users found this review helpful

Carrot Recipe

Reviewed: Oct. 26, 2011
I was not thrilled with the texture. It may have been my own impatience; so the way the recipe turned out might be my fault. I would do this recipe again; I think it could be done much like a rice pudding. It does store up well in small batches in the frig, but the re-heating gets it back to the soupy texture that I did not like.
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2 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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