Jaclyn G. Recipe Reviews (Pg. 1) - Allrecipes.com (10818131)

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Jaclyn G.

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Chocolate Banana Bread

Reviewed: Jan. 8, 2010
Delicious! Didn't change a thing! I think I will add more choc chips next time, but that's just cause I'm a chocoholic. . .
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Best Steak Marinade in Existence

Reviewed: Oct. 22, 2009
Made two rib eye steaks (big ones) with this marinade last night and it was the best steak I have ever made. I left out the hot sauce (not a fan) and lemon juice (on accident) and it was still fantastic. I pan seared the steaks in a cast iron skillet for about 6 minutes each side and then popped it in the oven for another 10 min to finish it off. Perfection! And made delicious cold leftovers also! I keep sneaking bites all day.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Jun. 27, 2009
I made this for apple pie. And even though I totally cheated (I used my hands to mix the butter in and I only refrigerated it for 1 hour) it was great! It was probably not as flaky because of my cheats, but it still tasted fabulous.
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Photo by Jaclyn G.

Banana Muffins II

Reviewed: Jun. 16, 2009
Delicious! I have made these twice and they have turned our perfectly both times. Second time I added a cup of blueberries, a tsp of vanilla and a couple dashes of cinnamon. Fantastic!
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Fresh Cherry Cobbler

Reviewed: Jun. 14, 2009
I made these for a potluck I attended yesterday. They were very popular! I did make changes based on others comments. I used 1/2 cup butter (but I was sopping butter out of the pan halfway through the baking so I would recommend using half that) and used the whole 1 cup of sugar, but used 1.5 cup of flour, 1.5 tsp baking powder, and 1.5 cups of heavy cream (instead of milk). I used about 3-4 cups of cherries, but mixed them with the listed amount of sugar and flour. It was quite good, but I think I under-cooked it a bit, it was still a little soggy in the middle on the bottom of the pan. I think decreasing the butter would help that as well. A couple helpful suggestions: I cut most of the cherries in half after pitting them, to help cover the majority of the surface. Mix the cherries really well with the flour, this helps them to not sink to the bottom of the pan. Also, the recipe says to "pour" the batter into the pan, but the batter was really think, so instead I dropped big dollops of it around the pan then used my hands to spread it out, some of the butter got in between and on top of the batter, but it didn't seem to be a problem. Will definitely make again with half the butter.
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Photo by Jaclyn G.

Lemon Sugar Tea Cookies

Reviewed: May 26, 2009
Made these for a party and they were a hit! I used 1.5 tsp of lemon extract and they still were not very lemony. I might add an extra tsp next time. But they were still delicious! Great alternative to my usual choc chip cookies. Will definitely make again! Edit - Oh yeah, I forgot to add that I did not have corn syrup, so I used honey instead. It worked great!
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Anaheim Fish Tacos

Reviewed: Apr. 30, 2009
This was great! I only made a few small changes. I used 1/2 cup of chicken stock instead of a full cup. I also seasoned the halibut with old bay seasoning and chili powder before I cooked it to add some more flavor. I took other members' suggestion and mixed it about a cup of sour cream to the left over juices and made a cream sauce. I also used flour tortillas and served it with avocado and red cabbage. Amazing!
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Clone of a Cinnabon

Reviewed: Mar. 26, 2008
I have made these three times now and each time they seem to get better. I have picked out my favorite alterations from the multitude of comments and this is what I came up with: I make them by hand, not a bread machine (dont have one). They never seem to double in size for me at first, but the second rise always helps. I have baked them in both a glass 9x12 dish, and cookie sheet, both work fine but I like the cookie sheet more just because they seem like they just keep growing! I usually have a few more than 12, more like 14 or so. I keep the ingrediants the same, but I mix the filling ingrediants together to make a paste so I can spread it easily. Also, when making the icing, I use melted butter and then heat it all up in the microwave for about 30 seconds before putting it on the rolls. It helps spread it out a little more. I also add a few drops of lemon juice to the icing (like 6-8 drops) just because I like the flavor. Lastly, if I am having chocolate cravings, I will add some semi-sweet choc chips on half of the filling, which melts in the oven and its sooooo good. But rich, so only try if you are a true chocoholic. I am trying it overnight for the first time today, so I hope they come out as delicious as always!
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Awesome Broccoli-Cheese Casserole

Reviewed: Jan. 3, 2008
I love this recipe. What I like best is that it uses ingredients that you have arounf the house. I had to throw something together because a friend of mine was a vegetarian. My mom and grandmother both asked for the recipe when I made it last Christmas. Also, I can make it as a side dish for an everyday meal it is so easy! Then have it for leftovers the next day. I usually add lots of garlic powder, some extra onion, and lemon pepper to give it more flavor.
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Garlic Chicken Fried Chicken

Reviewed: Nov. 1, 2006
I made some changes, but this is a good place to start. I pan fry the chicken for about 10 min per side, then I bake the chicken for 25-30 min, or until no longer pink. Otherwise, my chicken just burns because I dont have an electric skillet. Anyways, good recipe, I just don't have the skills to perfect it I think.
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Bake Sale Lemon Bars

Reviewed: Nov. 1, 2006
This is my favorite thing to make for work for special occasions. Everyone loves them. Once, I didn't have enough lemon juice so I used some pulp-free orange juice to make up for it, and it was still a hit! I usually double the filling to make a thicker bar. Highly recommended!
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Pumpkin Cheesecake Dessert

Reviewed: Nov. 1, 2006
This was my first time making cheesecake. It was fantastic! I was surprised by how easy it was to make! I used a 9 inch springform pan and skipped the nuts entirely (both in the crust and the topping). I also didnt have the ginger or cloves, so I just skipped it, and it was still great. I used honey graham crakers, and I used 1 cup intstead of 3/4 so I could have a deeper crust. The filling was perfect, I had to cook it a bit more that suggested, about 45-50 min. My boyfriend and coworkers all raved about it! Not too pumpkiny, not too cream-cheesey. Perfect!
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11 users found this review helpful

 
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