Jacey Recipe Reviews (Pg. 1) - Allrecipes.com (10893490)

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Great Garlic Bread

Reviewed: Jun. 20, 2014
Truthfully I thought this WAS the way to make garlic bread at home. I've always made it this way. Actually it does make a difference if you melt the butter. I used to make a spread, but if you melt it helps for all of,the flavors to seep deep down into the bread. Unless I am baking I rarely use measurements so it is difficult for me to tell you how much of anything to use. I usually make one half of the loaf of just garlic bread and the other half adding mozzarella cheese. I like to broil for just a minute or two. Add a little fresh Parmesan...perfecto! A good loaf of bread helps to start off with, but really it doesn't matter in a pinch. (Have used hot dogs buns when kids begged for garlic bread!) I season the outside of the bread with Rosemary or whatever Italian herbs you have available, broil the outside for just a minute to help it crisp up. Then prepare as normal. Kids can have their own little personal loaf. P.S. Just put two halves back together and wrap in foil, stick back in turned off, but still warm oven to keep warm if you're serving a lot of people.
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Ground Beef Curly Noodle

Reviewed: Jan. 31, 2012
This is a quick - "I have ground beef to use, what else can I make", kind of dish. As written I think it's too salty with the seasoning packet without any additional liquid. I used to make a version of this probably 25 yrs ago when first married only w/chicken breast and chicken flavored Ramen Noodles. I always boiled the noodles in a little less water than you would for soup. You can really add anything you want to this kind of recipe. My 2 yr old at the time loved this one plate dish. With adding ingredients (red pepper flakes/onion etc.) my husband liked it as well.
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Baked Ziti I

Reviewed: Jan. 27, 2012
As written, I'd give 3.5 - 4 stars. I tried it this way and prefer the way I usually make it. Like many others I use Ricotta cheese as well. I have done it with adding an egg to it and without. I add spices to the Ricotta as well. I find it adds a nice creaminess to the dish. I also spend extra time seasoning the spaghetti sauce even though it's jarred. I always start the layering with a little sauce on the bottom of the pan before any ziti. To me, it's more important to get a little bit of everything in every serving rather than having a nice looking layered piece (like lasagna). I always end up topping with freshly shredded Parm cheese. Remove foil 5 -8 min before serving to get that nice bubbly browned topping. I reserve a tiny bit of spaghetti sauce for any leftovers in case a little is needed after being in fridge the next day. This is a go-to recipe in our house because it's so simple and SO good. Serve with a simple green salad and some good bread and you've got happy full stomaches for everyone!
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7 users found this review helpful

Jalapeno Popper Spread

Reviewed: Jan. 25, 2012
This dip was fabulous! I baked it a little bit after microwaving with the Panko breadcrumbs (and sprayed w/Pam) and I think that added a wonderful flavor/texture. My son couldn't resist before guests, so I just added some more breadcrumbs in the one corner and broiled for a minute. Great leftover if there is any!
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Festival-Style Grilled Italian Sausage Sandwiches

Reviewed: Aug. 22, 2011
Sausage, peppers and onions are a staple at our home. We make them all summer long and even in the winter too. We also add a slice or two of Provolone cheese (went to those Italian festivals as well). If it's winter and you don't want to spend a lot of time at the grill. Here's a shortcut that is equally good. Par broil your sausages in a skillet, so that when you put on grill you're only browning them. I slice two green peppers and one large onion, put in skillet with a few tablespoons of butter, pepper, garlic powder. Cook them down til they are nice and soft, some edges browned. Do that at the same time your sausages are par boiling. Throw your sausages on the grill for a few minutes. Dress your buns with the slice of cheese, sausage, heaping of peppers and onions, then topped with a good mustard. Heaven!!
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Uglies

Reviewed: Mar. 9, 2011
There are SO many things you can do with the biscuit/filling concept. When I first started making the Bacon Tomato Cups (from here), a few years ago I realized how many things I could actually cook using biscuit dough in a muffin tin. I've cooked hamburger, added green pepper, onion, some red pepper flakes and cheese - then topped with a little cheese as well. I've done breakfast biscuits, dessert biscuits (w/apple pie filling and streusel topping), chicken salad, a veggie variety and many more kinds. One thing I wanted to add. I use the flaky biscuits and separate (horizontally) into a few pieces. Do NOT worry about how perfect or thick they are in the muffin tin. I've stuck broken pieces together and it makes no difference at all. The biscuit will bake up around any filling you put in it. To make little appetizers, use a mini-muffin pan Use your creativity and have fun! Thanks for sharing your recipe!
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25 users found this review helpful

Mexican Layered Dip

Reviewed: Feb. 5, 2011
This is a great recipe. As others have mentioned, I mix my taco seasoning in as well. This is wonderful to serve at room temp or with the ingredients (some of them) warmed up a little and the cheese melted. I always like to slice up a little fresh avocado on top. Great with or without taco meat. Most of these ingredients I keep on hand, so I make sure I have tostado shells as well and it's a great quick and easy meal!
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6 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Feb. 1, 2011
This is a good basic recipe, but the great thing about this is that you can add any ingredients and seasonings you want. I'm a huge soup fan and make it quite often. I rarely follow a recipe. To me how the chicken is seasoned is important, if you don't have a Rotisserie chicken, I'd cook in a skillet, in a little oil, with garlic/onion powder, then make sure it has a nice browned coloring. I add cumin, garlic powder, pepper, chili powder, a touch of cayenne or red pepper flakes if making for adults only. Try it with white beans - you will love it! I don't drain them, then they add to the thickness. I add a few tortilla strips to the soup itself at the very end, then have some out for people to add themselves. Top w/Monterey Jack cheese, a little sour cream, fresh avocado and it's a great meal! Just taste as you're cooking and add what is needed.
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Chicken Quesadillas

Reviewed: Sep. 3, 2010
To make your Quesadillas either spicier or milder there are a couple of things that we do. First I never broil my chicken. I cook my chicken in a skillet, cutting it into bite size pieces about half way through. It gets the nice browned flavor. I season it well w/pepper, garlic powder etc. beforehand. I get my peppers and onions going, then put them all in one skillet, adding a tiny bit of water and taco seasoning. Depending on how much seasoning you want will depend on how much water you should add. For more heat, I add Crushed red pepper flakes. My husband likes his food "hot", so his quesadillas also get the jalapenos and diced green chiles. Once you let your chicken mixture sit for a few minutes you'll get a thickened little sauce. Even that you can control, again by how much water you add. In a large skillet, I add a little bit of oil, add one tortilla, put chicken filling on one side adding shredded cheese, fold over. I flip when it gets a little golden brown. Is always crispy because that's how we like it. I'm only cooking for 3-4) people so it might take me 10 minutes (at the most) at the stove with the skillet/tortilla part. I'll cut up one for everyone while I'm cooking the others, sometimes the next with another variation. If you had a lot of people to feed, using the oven method might work a lot better. I just had never tried it.
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27 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Aug. 28, 2010
I've been making this for years. It's a brunch staple in our home! I never use day old bread, but usually an Italian bread or even a loaf of white bread (a whole loaf). I cut the cream cheese into small pieces and place throughout the dish, not just on top because it really doesn't melt that well. Using frozen blueberries works just fine as well by the way! For those in our group who aren't too into blueberries, I serve with regular maple syrup. After making it once it becomes a really simple dish to throw together the night before. Excellent!
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22 users found this review helpful

Yummy Garlic Croutons

Reviewed: Mar. 3, 2010
This is a great basic recipe. I've made all kinds of croutons by mixing things up slightly - all turning out great. I've added a bit of Mrs. Dash's Garlic and Herb seasoning which was wonderful. Have also sliced my bread really thinly to make almost a chip type of crouton. To really make them good and fattening, I've added tiny pieces of bacon to my oil/herb/bread mixture. Tastes great on a salad! Thanks for the recipe! I've actually got some bread to use for croutons tonight!
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6 users found this review helpful

Becky's Chicken Salad

Reviewed: Jun. 22, 2009
This is a really good Chicken Salad Recipe, but like any recipe that includes chicken as one of the ingredients I think the flavor of the chicken makes a big difference. I like to cook my chicken breasts with a lot of seasonings or even use leftover roasted chicken. I also use Toasted Pecans. Wow, are those good. These are great served on some nice fresh croissants.
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2 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jun. 22, 2009
I've been making these for a few years now. Everytime I go somewhere where I have to make an appetizer, people ask if I'm bringing these. One thing I would add is that you do NOT have to be accurate on how your split your biscuits. It makes no difference in how they turn out. I've used little tiny pieces that I've had to piece together (even really thin ones)and they are just as good. Just make sure you really push the dough down in the pan and make sides (a cup). You don't need to be careful when filling either. Sometimes mine overflows and it bakes up wonderfully. You can use the mini muffin pans or the regular size. I've also had some leftover filling that is excellent when you put on a cracker! I could easily see this as a dip. Really a GREAT appetizer!
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Flat Iron Steak with Three Pepper Rub

Reviewed: Jun. 22, 2009
We used Strip Steak and this rub was excellent! My son wanted to make a rub like you get in a restaurant so we went on a hunt. I'm not a big "measurer" so I wasn't exact on my measurements. We rubbed everything on really well. We were only able to let it set about 4 hrs before grilling. I didn't have any Chipotle chili powder, so left that out. I added a little extra brown sugar to off set some of the southwest taste. I also mixed up some garlic and butter in a skillet til soft (not melted), then rubbed on the steak while grilling. OMG, the flavor was incredible. This was the best steaks we've had in a long time! This will definitely be a normal rub when we want one, instead of a normal marinade! Thank you for a great recipe!
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