Jillian N. Recipe Reviews (Pg. 3) - Allrecipes.com (10734973)

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Jillian N.

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Super Sausage Gravy

Reviewed: Mar. 24, 2008
This recipe is so easy, yet so delicious! Like others, I do recommend adding more milk (and flour accordingly)in order for it to become an actual gravy.
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Smothered Bacon Chicken

Reviewed: Feb. 29, 2008
This was great, and so easy too! I changed it up a little bit though. I used half a can of milk instead of the sour cream. I used chicken tenderloins that were seasoned with pepper, seasoned salt, and garlic powder; then topped with a slice of provolone cheese and wrapped with pre-cooked bacon. While it took a while for the chicken to bake, it gave you plenty of time to fix the rest of the meal. I love those 'bake 'em and walk away' recipes like this one!
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25 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 26, 2008
This is comfort food at its best! I used "Basic Flaky Pie Crust" from this site for the crust. I added cubed potatoes, poultry seasoning, and subbed celery salt for the celery seed. My husband sampled the mixture before it went into the pie crust and said he didn't even need the crust- he would be happy just eating it with some bread, which he did!
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3 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Feb. 26, 2008
I doubled this recipe for the chicken pot pie I made for dinner tonight. I used butter and ended up using more water than the recipe states. Overall, it was pretty good, I just wonder if it would have been flakier had I used shortening. UPDATE: I made this again tonight. Even though I chilled the dough for at least a half hour and rolled it out between two sheet of wax paper- I had some difficulty getting the crust of of the paper. Perhaps next time I'll stick it in the freezer for a bit before rolling it out.
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Mama D's Italian Bread

Reviewed: Feb. 22, 2008
Outstanding! I cut the recipe in half and used part of the dough for a pepperoni roll recipe(Easy Pepperoni Bread) from this site. I shaped the remaining dough into a 'football' and a large round loaf. It took about 40 minutes in a 375 degree oven to get it golden brown with a nice, crispy crust.
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Easy Pepperoni Bread

Reviewed: Feb. 22, 2008
I used the dough for "Mama D's Italian Bread" for this recipe. It took about 40 minutes for the 'log' to get to the desired color. I placed mine on a rack on the baking sheet too, as some grease from the pepperoni seeped out while baking. Also, I used a parmesean, asiago, and romano cheese blend instead of mozz. and it turned out just fine. My husband suggested that I add some finely chopped tomatoes next time to add a bit of moisture to it.
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Cherry Tomato Salad

Reviewed: Feb. 17, 2008
I love the main ingredients of this salad, just not in this recipe. I cut the recipe in half (just me and the hubby), used a couple tablespoons of the dressing (which I used balsamic), and left out the onions. I was quite disappointing, because the recipe sounded so good. Next time I will try more variations suggested from other reviews and possibly leave out the pine nuts, as I did not like the flavor they brought to this dish. Even after sitting in the frigde for 12 hours, I'm still not crazy about this dish. I will not make this again.
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French Onion Soup Gratinee

Reviewed: Feb. 16, 2008
I've used this recipe for years now- and it continues to be my favorite recipe for French Onion Soup. I prefer this over a restaurant's soup as well. But I should add that I've always left out the wine, used dried herbs, and most of the time just used plain yellow onions (even though I have used the types the recipe calls for- tastes great either way). Soups are usually quite forgiving- just adjust to taste.
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Basil, Tomato and Mozzarella Sandwich

Reviewed: Feb. 4, 2008
Even though I usually prefer meat on my sandwiches, I don't even miss it when I have this. I did make a few changes though: I popped the sandwich (open faced) under the broiler for a couple minutes- just enough for the cheese to melt and the top piece of bread to become golden. I then drizzled olive oil and the balsamic onto the top piece of bread, as well as the red pepper flakes and cracked pepper. This was great- I had two today already!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 29, 2008
This recipe is just right for my tastes. I love creamy pastas, as well as spicy dishes. However, I did have to make some adjustments according to what I had on hand. Let's see...used pipette pasta, a 14.5 oz can of diced tomatoes, a can of sliced mushrooms, dried minced onion, dried parsley, half and half and a bit of grated pecorino romano cheese. Most of the time when I cook, I don't measure my ingredients- I make everything to taste. Since I used half and half, my 'sauce' was quite runny- mostly b/c I was too impatient to let it thicken up. But that's okay- b/c the sausage soaks up the creaminess of the sauce. This recipe is easily adjusted to taste; it is highly recommended. UPDATE 30JUL08: I made this again last night and decided to go with heavy cream, fresh sliced mushrooms, and fresh chopped tomatoes (ran out of canned)with dried Italian seasoning. It was better than I remembered.
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Fluffy Pancakes

Reviewed: Jan. 22, 2008
The title of this recipe isn't lying! I found this recipe in my Taste of Home cookbook and, without reading reviews online, decided to try it out. I ended up with 8 small-medium sized pancakes- but that's okay b/c it was only me and my husband and the pancakes come out quite thick. As usual, I doused mine in butter and syrup, while the hubby ate them plain. I received no complaints!
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World's Best Lasagna

Reviewed: Jan. 21, 2008
This was a nice base recipe for lasagna. I didn't have all day to make this- so it only simmered for an hour. I made 3 layers (3 lasagna noodles in each layer) and it went to the top of my 9x13. I used all of my sauce, all the ricotta, 2 8 oz. packages of sliced mozzarella, plus more shredded mozz. on top. For those that fill up the pan to the brim- I suggest placing a cookie sheet underneath to catch any sauce that bubbles over.
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Photo by Jillian N.

German-Style Weck Rolls

Reviewed: Jan. 10, 2008
These are perfect rolls for sandwiches. I shaped mine like kaiser rolls and topped them with caraway seeds and coarse salt. We made sandwiches using rare roast beef, horseradish, and gravy. I cut the recipe in half and ended up with 8 large rolls. Yum!
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Pasta Siciliano

Reviewed: Jan. 4, 2008
I made quite a few (okay, a lot) of changes to the original recipe. First I sauteed about 4 oz. of quartered white mushrooms in EVOO, added garlic, red pepper flakes, pine nuts, kalamata olives, about 3 TBSPs lemon juice, more EVOO, and a couple glugs of white wine. I kept the heat on low and allowed the 'concoction' to reduce. Meanwhile, I cooked 5 chicken tenderloins (previously marinated in Italian dressing) on my George Foreman. When I added my 8 oz. of penne pasta to the skillet, I threw in 1/2 c. feta, the sliced chicken, and about 1/4 c. each of parmesan and pecorino romano (grated). I really love the combination of flavors in this dish. My husband's only complaint was the pine nuts- he just didn't like the 'crunchy things'. For those that thought this was dry, simply reduce the amount of pasta or increase the EVOO and lemon juice. Of course, a little wine never hurt anybody either!
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Triple Dipped Fried Chicken

Reviewed: Dec. 25, 2007
This was a decent basic recipe in need of some tweaking. I skipped the last dip into the flour, I just didn't feel like dealing with the mess. I used tenderloins and soaked them in buttermilk for about 30 minutes to get them juicy and tender. Three cups of flour seemed like such a waste, so only about 1 1/2 cups of seasoned flour were used. This batter is definitely crispy and I had no trouble getting it to stick to the chicken. Even after adding more spices, it seemed like something was missing. These would be great with some buffalo ranch dressing or honey mustard.
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Warm Artichoke Dip

Reviewed: Dec. 20, 2007
I chose this recipe mainly because of how simple it is and how few ingredients it has. However, I did make a few changes. Because I used two cans of artichoke hearts, I added 1/2 TBSP lemon juice, 2 additional TBSPs light mayo, and 1/4 extra parm cheese. After I tried it, I realized that I didn't even need to add the extra mayo- it was still very creamy. During the last five minutes of cook time I broiled the dish on high to get a browned top. I served this with Carr's Cheese Melts crackers, which were PERFECT with this recipe.
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13 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 18, 2007
Some of the other reviewers are definitely right: 8 minutes is TOO LONG. I tried one from my first batch; they were tasty, but overcooked. We'll see how my second batch turns out once they cool (only baked for 7 minutes). I'm making a bunch of cookies for my Soldiers- either way- I'm sure they will get eaten. I also froze my PB cups for about a half hour first. After the cookies had cooled a bit in the pan, I removed them (using a small knife like others) and transfered them to a cookie rack. Be careful when moving them- the chocolate has a tendency to slide around. So far so good. I will update this review after I get some feedback from the troops.
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Pleasant Pork Chops

Reviewed: Dec. 15, 2007
I'm happy I stumbled across this recipe, this is a great break from the normal baked pork chops. My husband is a die-hard "Shake n Bake" fan...so this was a wonderful escape from it. I used 4 pork loin chops (bone in) that were about 1 inch thick. After cooking my onions and garlic- I just left them in the pan to cook with my chops (after browning, I let them simmer for about 30 minutes). Also, since I was a tad low on sour cream, I added a can of cream of mushroom soup to the gravy. Granted, I tend to love anything labeled or containing cream, but I really enjoyed this. I will add this to my rotation of recipes.
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Lip-smacking Popcorn Concoction

Reviewed: Dec. 15, 2007
My grandma sent me this is a Christmas goodie package. Although in hers, she just used the popcorn, Kix, Fritos, and confectioner's sugar. She used buttered popcorn as well. She had vacuumed sealed the bag and while it only took 6 days to get to me, the popcorn had gotten a little soft in travel. Other than that, it was pretty tasty. I was somewhat reminded of kettle corn.
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Chewy Sugar Cookies

Reviewed: Dec. 2, 2007
These cookies were wonderful. I didn't make any changes to the recipe at all. One of the other reviews had mentioned that rolling the dough in the sugar is more like a 'flip-flop'...which is quite accurate. Although I chilled my dough in between batches, I would rather deal with the sticky dough than keep the dough chilled. My last batch was definitely the flattest of all my batches. I baked my cookies for 10 minutes, then let them cool for 5 minutes on the nonstick cookie sheet before transferring them to a wire rack. They still tasted great (and stayed soft) the next day! UPDATE: I took these into work one day for my Soldiers and they LOVED them! They still talk about these cookies 7 months later. This recipe does not disappoint.
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