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

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Jillian N.

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Japanese Onion Soup

Reviewed: Jul. 8, 2008
After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.
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90 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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31 users found this review helpful

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

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

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

Caroline and Brian's Stuffed Mushrooms

Reviewed: Aug. 6, 2008
I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!
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12 users found this review helpful

Broccoli Hamburger Casserole

Reviewed: Oct. 9, 2012
This is one of those recipes that is very forgiving of any changes. I’m moving in a few days and have been searching for recipes that will use up some of my “random” ingredients. This recipe helped out quite a bit. I halved everything and had to make some changes: dehydrated onion instead of fresh, shredded four-cheese Mexican cheese blend, no sour cream or mushrooms (didn’t have either). I did add in a bit of milk to make up for the lack of sour cream, though. I used Worcestershire sauce in addition to the S&P. I topped the cheese with a small can of French fried onions in the last five minutes. Also- I kept my broccoli frozen and it came out crisp tender after 35 minutes. My husband and I enjoyed it and will likely make it again. If you enjoy tater tot casserole, you’ll probably like this one too.
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8 users found this review helpful

Terry's Texas Pinto Beans

Reviewed: Jul. 22, 2013
These are so flavorful! I soaked my beans for a couple hours first though. I sauteed my onions and pepper in my pressure cooker, then added everything else. In the pressure cooker, it only took maybe ten minutes to cook.
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6 users found this review helpful

Sarah's Rice Pilaf

Reviewed: Feb. 2, 2012
This is my go-to recipe anytime I make rice. Sometimes I add some toasted sliced almonds to it.
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6 users found this review helpful

Easy Apple Danish

Reviewed: Sep. 28, 2008
Alright...I cheated on the dough. I used Pillsbury crescent dough instead with this recipe for the apple filling. Love love love it!
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4 users found this review helpful

Tomato and Mozzarella Bites

Reviewed: Aug. 31, 2008
Yum! I suggest using fresh mozzarella, if available. I didn't plan on making this and had to settle for a block of mozzarella, which I cut into cubes. If I make this again, I'll marinate the cubes (from the block) for a little bit first (at least a couple hours). I don't think you would want to marinate the fresh mozzarella balls that long- fresh quickly absorbs balsamic vinegar. Also, be quite liberal on the salt and pepper.
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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

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

Easy Chocolate Mousse

Reviewed: Jan. 31, 2012
The gist of this recipe is good. My pudding mix was only 1.5 oz, but the package called for 2 cups of milk. I used 1 1/2 cups of milk. I only used about 4 oz of my fat free Cool Whip. Because some other people complained about the "instant pudding taste", I used a squirt or two of chocolate syrup. After about 30 minutes, it was ready. I thought it was great. Granted, I did add the syrup and used whole milk. If you've ever had a Hershey's pie or an Edward's chocolate cream pie- that's exactly what it tasted like.
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3 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Dec. 5, 2009
This is really simple and really easy. I eyeballed the measurements down to one serving and found that it didn't need the full 30 minutes. I also followed the advice of others and sauteed the garlic first, then mixing in the rest of the sauce ingredients.
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3 users found this review helpful

Bagels II

Reviewed: Jan. 25, 2009
I enjoyed these bagels quite a bit. I didn't use a mixer- just a wooden spoon and my hands. I found the dough to be quite dry and it was a pain to knead. Like others, I followed the directions for "Forming and Baking Bagels" from this site. Unfortunately, I am a novice at forming dough rounds: it showed. The tops of my bagels looked great, the bottom- not so much. Next time I will boil the bagels for longer than 4 minutes (2 per side), because I like a thicker crust on my bagel. Also, 15 minutes baking time is perfect.
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3 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Nov. 27, 2008
This recipe definitely threw me off a bit with the lack of kneading. But that's okay- they did turned out okay. If, like me, you find that your dough is quite sticky when trying to tear off pieces and shapes into the rolls- just spray your hands with cooking spray. It's much easier to work with the dough that way.
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3 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Aug. 16, 2008
I added sliced portobello mushrooms right after adding the wine (I used Chianti). As for the brandy, I had to use Jim Beam instead- it still turnout out wonderful. My husband really enjoyed the sauce, but I think next time I'll let it cook a bit more, as I wasn't too fond of the crunch from the shallots. Overall, it was quite good. My cut of steak wasn't that good, and only about 3/4" thick, so I think it would have been better with a sirloin or filet. Nonetheless, the sauce more than makes up for it.
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3 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

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

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