Jillian N. Recipe Reviews (Pg. 1) - Allrecipes.com (10734973)

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Jillian N.

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Buffalo Shrimp

Reviewed: Sep. 20, 2006
I normally 'tweak' every recipe I try, but this one needed no changes. Great recipe, will definitely make again!
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2 users found this review helpful

Chow Mein Noodle Casserole

Reviewed: Sep. 22, 2006
My family has been making this dish for years, but we've never classified it as an 'Asian' dish. After reading some of the review, several people called the dish bland. I like to season the beef with ground pepper and a little bit of cumin, as well as adding garlic and a few dashes of cayenne pepper. Also, make sure you use actual chow mein noodles as opposed to rice noodles- you loose the 'crunch' factor with the tiny rice noodles.
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2 users found this review helpful

White Cheese Sauce

Reviewed: Oct. 25, 2006
Well...it's hard for me to fairly rate this recipe. i had been looking forward to having a white cheese dip (similar to those in mexican restaurants). so this morning when i found the recipe, i bought all the ingredients. since it was just me and my fiance, we cut the recipe down by half. He first melted the butter (but only used 1/2 stick, claiming it looked too 'fattening'). he then added in an 8 oz block of the cheese (cubed). now...perhaps i should have read the entire recipe for him, especially the last line stating "DO NOT ALLOW TO BOIL." I could not agree more. what should have been a delicious, sauce-like dip became a stretchy lump of cheese in the bottom of the bowl topped by a layer of melted butter. so please, take heed and DO NOT ALLOW TO BOIL! you might as well stick to cutting up cheese and placing it on a tortilla chip if you do. it would probably be a tasty dip, but do to error of the cook, it turned out as string cheese in a butter sauce.
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30 users found this review helpful

Chicken Paprikash II

Reviewed: Oct. 28, 2006
My family is Hungarian and has made paprikash for as long as I can remember. Also, for as long as I can remember, I never liked it. It always came off as bland. The last time my mother made it- she added some dashes of cayenne pepper to kick it up. It was much better after that and had much more flavor.
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Dec. 10, 2006
After reading some reviews, I did the following with the recipe: I used 1 c. butter, 1 1/4 c oatmeal, 1/2 tsp vanilla, and about 1 c. semi-sweet chocolate chips. In between batches, I kept the batter in the fridge and allowed the cookies to cool completely on the cookie sheet before transferring them. I also only allowed my butter to sit for about 10 minutes at room temperature before I started to cream together the ingredients. My cookies turned out picture perfect each time- they were soft, didn't spread too much while baking, and were 'poofy' as I had hoped. Next time though, I will use more peanut butter, b/c with only 1 cup of it- the flavor is very subtle. Good recipe if you follow the advice of others.
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2 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Dec. 10, 2006
I'm only giving this 4 stars b/c of all of the modifications to the recipe. I followed AbeLincoln's suggestions pretty close, with a few changes. Unfortunately, I had no rosemary on hand at all- so I used thyme. But this is what I did: I stuffed the cavity with 1 quartered onion, 1 quarted lemon, about 1 tsp kosher salt, 1 palmful thyme, and 4 cloves garlic. I cut slits all over the chicken and put pats of butter in the slits. I rubbed the skin with olive oil, then sprinkled it with seasoned salt, cracked pepper, italian seasoning, and thyme. I then poured about 1/4 c. white wine in the bottom of the pan and baked for a little less than 2 hours at 350 degrees (my chicken was 5.3 lbs with a pop-up timer). It came out wonderful! I can't stress enough how moist and flavorful it was.
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4 users found this review helpful

Chocolate Scotcheroos

Reviewed: Jan. 2, 2007
I doubled the topping for mine (a bag each of chocolate chips and butterscotch chips). It turned out great...just the recipe I was searching for.
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4 users found this review helpful

Honey Grilled Shrimp

Reviewed: Jul. 7, 2007
I marinated the shrimp for almost two hours, and it turned out just right. I didn't make the honey butter mixture at the end though. Very good...will use again
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1 user found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Jul. 9, 2007
Wonderful!I only made a few changes to mine: I marinated the tomatoes overnight with the marinade plus S&P. In the mayo mixture, I added some garlic powder. Very quick and easy...I'm going to make another for myself in a couple minutes! Highly recommended.
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1 user found this review helpful

Vegetable Pizza I

Reviewed: Jul. 19, 2007
I've made this several times before. I usually use tomatoes, broccoli, carrots, cauliflower, and some water chestnuts. very good.
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0 users found this review helpful

Pita Chips

Reviewed: Sep. 2, 2007
These were pretty tasty. I didn't have any chervil, or garlic salt. I ended up using plain garlic powder instead. My batch was smaller than the recipe's amount of servings, so I just eyeballed the measurements to taste. It took about 10 minutes in a preheated 400 degree oven for my chips to get browned.
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2 users found this review helpful

Beef Stew IV

Reviewed: Sep. 4, 2007
This is a good recipe, but I felt it needed more flavor than the original recipe calls for. I seasoned my flour with seasoned salt, paprika, and garlic powder. While the stew simmered, I added dried thyme, Italian seasoning, and dry onion soup mix. Highly recommended recipe. Great comfort food for a cool fall day.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 6, 2007
Aside from using unsalted butter, I followed the instructions exactly. I left my first batch in for 15 minutes. They were a bit too flat for me, so I refrigerated my dough between batches. Doing that fluffed them up a little bit. Overall, they were okay chocolate chips cookies. There wasn't anything about them that made them stand out from any others I've had.
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1 user found this review helpful

Very Easy Shrimp Dip

Reviewed: Sep. 7, 2007
This is a simple recipe my family usually makes around the holidays. We like Wheat Thins the best with this dip.
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0 users found this review helpful

Bread Bowls

Reviewed: Sep. 22, 2007
These bread bowls were wonderful. They came out just like something I would buy from a bakery. Since it was only me and the hubby, I cut the recipe in half and made two bread bowls (perfect size for adults). After looking at the other views, I also cut the amount of sugar in half. Before sprinkling the tops with cornmeal, I brushed an egg wash on the outside of each. Baked at 350 degrees for about 25-30 minutes and cooled on a wire rack. I served it with broccoli and cheese soup (one of Emeril's recipes). I highly recommend this recipe.
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15 users found this review helpful

Cream of Mushroom Soup

Reviewed: Sep. 25, 2007
Wonderful! I only had two cups of mushrooms on hand (half portbello and half white), but it didn't seem to make a difference. I also followed Erin's advice and added celery salt in leiu of regular salt, and a few dashes of garlic powder. Oh, I also used one shallot instead of a regular onion. All in all, a very high quality soup. Restaurant quality, and very easy to make.Thanks for sharing this!
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1 user found this review helpful

Peppy's Pita Bread

Reviewed: Sep. 25, 2007
This recipe was was good, but nothing to write home about. Like others, I don't have a bread machine and had to knead the dough by hand. I had to add more flour to the dough (at least half a cup) b/c it was so sticky. But after the additional flour and some olive oil rubbed on my hands, I was good to go. My results were about 50/50, as far as puffiness goes. Let me first say that none of them were burnt or tasted bad. Only about half of them puffed up like they should; about a quarter didn't puff at all and the remaining quarter puffed in sections. You want to make sure that you at least have an even thickness when you roll it out. Yes, it does sound like common sense. My issue was when I would transfer the dough from its resting spot to the wire rack, it would stretch too thin in the middle. After a batch or two, I decided to cool my pitas in between two damp cloths- I found that made the both the top and bottom soft. There is nothing outstanding about the flavor, kinda plain (most pita bread is). Adding some spices to the dough might give it a bit more flavor. Regardless, I'm going to make my 'rejects' into pita chips.
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3 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Nov. 27, 2007
Great recipe!From my experience, and after reading other reviews, this recipe allows for many adjustments to personal tastes. It's a very forgiving recipe if you don't have an ingredient or two, which was what happened with me today. I was *hoping* to cut down the recipe a tad bit by only using 5 chicken tenderloins, 4 c. water, 1 can diced tomatoes, 1 can stewed tomatoes, 1 4.5 oz can diced green chiles (my husband ate the salsa), 1 can corn, 1 can light red kidney beans, 1 can mild chili beans, 1 can tomato soup and some sour cream. The spices and seasonings are also easily adjusted- I ended up adding more boullion, cayenne pepper, seasoned salt, and black pepper. Although I love the soup with the sour cream in it- next time I think I'll either use less or just add it to the top. Like other reviewers, I sauted my onion and garlic first in EVOO, then added my chicken and simmered for about 45 minutes. Overall, very good and easily adjustable to desired level of spiciness.
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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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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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0 users found this review helpful

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