JILL M. Recipe Reviews (Pg. 1) - Allrecipes.com (107641)

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Stabilized Whipped Cream Icing

Reviewed: Apr. 11, 2002
I've made this icing several times now and it's excellent. Holds up very well. Can even be piped through a bag for decorating.
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272 users found this review helpful

Peanut Butter Pie I

Reviewed: Jun. 14, 2006
I needed a quick dessert for an impromptu dinner and decided to try this recipe. It was absolutely delicious and a big hit. I did make a few minor adjustments based on feedback from a friend of mine who made it. I cheated and used a Keebler chocolate crumb crust (something I rarely do but was pressed for time). I decreased the sugar to 3/4 c and increased the whipping cream to 1.5 c to make it a little fluffier. I also popped it in the freezer for a few hours before serving. Wow!!! I'll certainly be making this again and again and again....well, you get the picture! :-)
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116 users found this review helpful

Bacon Wrapped Pork Chops

Reviewed: Jan. 28, 2008
My family, who are not big pork chop fans, really loved these. I did make a couple of enhancements that were suggested by others: I seered the pork chops in the bacon fat and used shredded cheddar and Jack cheese on top. (Couldn't bring myself to use "cheez-wiz".) The chops I used were very thick (~1"). The people who said these were dry probably over-cooked them. You have to be very careful with pork chops, they cook quickly and tend to be dry if overdone. Seering helps to trap in the juices. Anyway, we enjoyed these and maybe now I won't get faces and rolling eyeballs when I say we're having pork chops for dinner.
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114 users found this review helpful

Anise Biscotti

Reviewed: Jan. 4, 2002
This biscotti is delicious! I've made it several times even substituting almond extract for the anise extract with terrific results. The tops can be dipped in melted chocolate for a special treat. I made several batches at Christmas time and wrapped them up as gifts for co-workers.
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95 users found this review helpful

Green Tomato Relish

Reviewed: Sep. 24, 2007
Yesterday I removed my vegetable plants and had loads of green tomatoes. I decided to look for a way to use them and chose this recipe. Wow! Delicious! I used only 3 cups of sugar but was very pleased with the results. This is going to make great Christmas gifts. Now I can't wait until next year's garden!
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60 users found this review helpful

Bob's Stuffed Banana Peppers

Reviewed: Jul. 12, 2007
Last year, I planted what I thought were green bell peppers (they were mis-labeled). When these banana peppers grew (and I had lots!!!), I had to start searching for recipes. Decided to try this one. I made this recipe last year and just finished up the leftovers that were in the freezer. Very delicious!!! Anyway, this year I planted banana peppers on purpose so that I can make this dish again. I found that I had too much sausage mixture and used it to make meatballs, so this time I'll half the sausage.
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47 users found this review helpful

Brownie Caramel Cheesecake

Reviewed: Nov. 17, 2003
The good thing about waiting to make a recipe is that you can wait until it's been tested by others and learn from their mistakes and take their suggestions. So that's what I did! Make this recipe using a large size (for 13x9) brownie mix, use La Lechera (thanks to whomever offered that suggestion. I'd never even heard of that before.), and increase the cheesecake layer by half. Bake brownie layer for 20 minutes before proceeding. This turned out wonderful! We had it for a dinner party and it was the only dessert that totally disappeared! To all of the folks who tried this recipe as written with disasterous results - try it again with these alterations and you'll be pleasantly surprised.
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47 users found this review helpful

Buttermilk Biscuits I

Reviewed: Sep. 21, 2001
These biscuits are delicious! I've tried many recipes to find the perfect texture and these are the ones! I used heavy cream instead of buttermilk. I also let them sit on the sheet pan for about a half hour before baking and that caused them to puff a little and rise very nicely when baked. Definitely a keeper.
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31 users found this review helpful

Creamy Vanilla Ice Cream

Reviewed: Jul. 16, 2007
Have made this recipe several times now and it has turned out perfect every time. Very rich. Definitely a high-end taste. Only upgrade was to use vanilla paste (available from King Arthur Flour)in place of vanilla. It contains the vanilla seeds for the little black specks.
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27 users found this review helpful

Creamy Homemade Chicken Stew

Reviewed: Jan. 4, 2002
My family loved this stew. Very tasty! It was a spur of the moment dinner idea so I did it on the stovetop instead of slow cooker. This caused the liquid to separate. I fixed that at the end by adding a little cornstarch. So, if you make this recipe on top of the stove, omit the flour until the end.
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24 users found this review helpful

Old Fashioned Fudge Cookies

Reviewed: Jul. 29, 2007
The reviews on this recipe certainly went from one extreme to the other, so I decided to try them for myself. They're definitely not fudgy. More like a brownie. I followed the recipe as written, but I added a couple of handfuls of chocolate chips. Was looking for something to sandwich homemade ice cream in between. They worked great for that. They are a little dry on their own. You do need to flatten them because they do not flatten on their own.
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23 users found this review helpful

Cream Cake

Reviewed: Mar. 12, 2007
I made this cake exactly to the directions and it turned out wonderful. I didn't find it salty at all. It rose perfectly and was level. I split the cake and filled it with a strawberry whipped cream filling and frosted it with sweetened whipped cream. Have been searching for the perfect yellow cake and I think this is it! Only complaint is that it makes a small cake, so I'll have to double it next time.
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19 users found this review helpful

Coconut Cream Pound Cake

Reviewed: Mar. 15, 2008
I'm giving this 5 stars for taste even though mine did crumble when I cut it. I love the moistness and texture. I also used dessicated coconut as another reviewer suggested. Great with whipped cream and strawberries on top.
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18 users found this review helpful

Maryland Crab Soup

Reviewed: Mar. 16, 2006
This is the best and easiest tomato-based crab soup I've ever made or eaten. I've made it several times already as we do a lot of crabbing in the summer. I find it much easier to just use a bag of frozen mixed veggies.
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18 users found this review helpful

Mom's Buttercream Frosting

Reviewed: Aug. 23, 2001
This frosting is wonderful. Very fluffy and easy to make. I only made one change. I used 10X sugar instead of granulated and doubled the amount.
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14 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Feb. 26, 2009
This starter has been going around and around my church and office for a while now so I'm glad that I can now take a little break and make it at a later time. I kept making it because I didn't want to lose the starter. I haven't tried freezing the starter, but the bread made with it freezes very well. I'm so thankful for all of the suggestions from other reviews. Next time I'll make it with bananas or apples or maybe even zucchini. All sound yummy.
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12 users found this review helpful

Tortellini Soup

Reviewed: Jan. 19, 2007
This is a very good soup. And so easy to prepare. Only changes I made were using chicken stock instead of vegetable, and using a 10oz pkg. of frozen chopped spinach. I also added some carrots and cooked the tortellini separately adding right before serving. These were all suggestions of previous reviewers so I can't take credit for them however, I would suggest the same changes. Will definitely be making this again.
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8 users found this review helpful

Creamy Vidalia Onion Soup

Reviewed: Apr. 21, 2008
This soup has a wonderful flavour. I omitted the eggs and found the texture to be perfect. Can't wait to have the leftovers for lunch today.
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7 users found this review helpful

The Best Pound Cake

Reviewed: Jul. 1, 2007
I've been searching for the perfect pound cake recipe and I think that, with a little tweaking, this could be it. I did cut the sugar (to 2-1/2 c) as suggested by some other reviewers. Next time I make it, I think I'll cut the lemon and use more vanilla and try making it with butter. I can play with the taste, but I want to definitely keep the texture which is perfect in my opinion. Thanks for this one!
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7 users found this review helpful

Famous Coconut-Almond Balls

Reviewed: Apr. 22, 2003
These were very good, but I, too, made them too big. I also used milk chocolate chips instead of semi-sweet just because I prefer the milk chocolate. We shaped them like eggs for our Easter celebration.
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7 users found this review helpful

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