Jacqueline Hanson Recipe Reviews (Pg. 1) - Allrecipes.com (10907730)

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Sweet and Crunchy Salad

Reviewed: Jun. 10, 2011
Awesome dressing as is made even better with a few alterations. Used Oriental flavor ramen packet and only 1/4 brick of noodles. Used rice wine vineger, about 4 tbsp in place of 1/3 c. Used 2 tbsp white sugar in place of 1/2 c. Squeezed in half a good sized juicy lime and plan on adding the zest next time around. Grated in about 1 scant tsp of fresh ginger. Made my own slaw mix with red cabbage, carrots, scallions, celery and cilantro. Mounded marinated veg on top of a bed of crispy romaine and garnished with craisins and toasted sliced almonds. Delicious! Made a meal out of it with grilled sliced chicken breast and mexican rice it's what I had on hand).
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3 users found this review helpful

Focaccia Bread

Reviewed: Feb. 2, 2011
This is an excellent and most forgiving recipe. Followed to a T, except I left out the garlic powder as per another reviewer. Even with the omission, there was flavor to spare and the texture... oh, what a delight to bite into! thank you for a helping me add a new staple to my Spaghetti dinner.
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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 23, 2011
This recipe yields very full and fluffy pancakes. The only problem I had was the salt content; when measuring, I did a scant tsp in combination with regular butter. If this is a mistake any one's made, please remember that reg butter is already very salty, so reduce the salt to no more than 1/2 tsp, even 1/4 tsp (or a fat pinch/dash) will do. As long as there is some salt in the recipe, it will suffice. I've got the rest of the batch of batter I made this morning and only 3 pancakes were made of it. I don't know what I'm going to do with it, but I certainly do not want to waste anything. *2011 AMENDMENT*: i've updated this recipe to make it a tad healthier. i added about 1/2 c butter milk to the 1 1/14 c milk, heated that up in the microwave until just above room temp and stirred the mix to re-combine. For extra fiber, I added 1/4 lb (1.5 tiny) sweet potatoes, well mashed, that i beat the eggs into. When that was well combined, I added the buttermilk/milk mixture and sifted in the dry ingredients. For the dry, I used 1/2 cup of whole wheat flour and 1 c a/p flour sifted with the baking powder and sugar. used salted butter and completely omitted the salt. All combined, I let sit for about 10 minutes until air bubbles came to the surface while my cast iron got good and hot. I make little mini pancakes for my kiddos, and i got about 20 little ones with this recipe, most of which went into my fridge for a quick and easy reheatable breakfast.
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4 users found this review helpful

Banana Pancakes I

Reviewed: Jan. 12, 2011
So far so good. I've actually modified the recipe quite a bit, as far as proportions and some on the ingredients. Used self rising flour, subbed in two tsp extra flour the missing baking powder. Only only 1/2 c 1 % milk instead of the whole cup. Otherwise, followed recipe directions as-is (produced a thick batter; could almost stand a spoon up in it); let sit for about 10 minutes until air bubbles rose to the top. With mods, this recipe produced fantastically fluffy pancakes with a great banana flavor. Can't be beat.
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17 users found this review helpful

Lemon Refrigerator Cookies

Reviewed: Dec. 19, 2010
These are fantastic little cookies with unbeatable flavor and texture. Not a traditional recipe, as far as directions go, but this yielded a very soft, delicate cake-like cookie thanks to the low-and-slow temp/time. I used 2 tsp of lemon extract and about 1 tbsp of lemon zest to really punch up the flavor. Dipped in lemon icing and topped off with sprinkles, this batch is going to my sister in law who lives in the middle states. Cookies stacked up beautifully with little breakage inside her Christmas tin. Thanks Dessa!!
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5 users found this review helpful

Spaghetti and Meatballs

Reviewed: Dec. 15, 2010
As is, this is a good recipe, but i always add tons of veggies in the beginning of any spaghetti I make, from scratch or not. I added about a large carrots worth of finely chopped carrot, a HUGE onion (diced), 2 stalks of diced celery, and a heaping tablespoon of minced garlic. Sauteed all until the onions were translucent then nestled a bay leaf into the mix before sprinkling on half a tbsp of marjoram and a half tbsp of oregano. Instead of the tomato puree, i used two 15 ounce cans of diced roasted tomatoes, one 10 oz can of tomato sauce, and one 8 oz can of tomato paste (these items were what i had on hand and i really could not be bothered going to the store). Simmered sauce alone for about 2 hours, then made up the meatballs, sans pork. The only complaint I have is that the meatballs were extremely mushy when assembly time came, probably because I didn't add in the pork. Next time I will only use three eggs. The problem was totally on me. Either way, after simmering the meat and sauce together for another 2-3 hours, everything came together in one of the most harmonious bowls of spaghetti I've ever made, and I'm normally NOT a fan of meatballs. Thank you for posting this recipe; it will def be my go to.
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7 users found this review helpful

Pumpkin Pie

Reviewed: Nov. 3, 2010
So far, I've had to re-time my pie twice after the first 30 minutes, as the center has not set. It's been about an hour since put the sucker in and still hardly set. The ingredients were listed out of order, so if you are one to go by ingredients alone, you're going to be SOL. If I were to re-write the recipe, I'd say put the pan with the crust on a foil lined pan on the middle rack of your oven AND THEN pour in the filling. This will prevent the mess I've read in other reviewers. At this point, be sure to cover the entire pie with a length of foil, as the high sugar/butter content in the crust and filling will make this whole thing prone to burning. As far as the baking time... That's still up in the air. I don't know how everybody else got such "superb" results.
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3 users found this review helpful

Vanishing Oatmeal Cookies

Reviewed: Oct. 13, 2010
A tad on the sweet side. I will def modify to use only 1/2 cup each of the sugars. All in all very moist easy to work with cookie. I ended up getting my hands in to mix the batter up, because I didn't want to kill my arms mixing it up with a spoon. Plus, this prevented my cookies from being over mixed.
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1 user found this review helpful

General Tsao's Chicken II

Reviewed: Oct. 2, 2010
This is a very good recipe. To the sauce, I added the zest of one mandarin orange (all the fresh citrus I had on hand), veg oil instead of peanut (again, what i had on hand), 1/4 tsp five spice powder, brown sugar instead of white, 1 medium sized slice of crystalized ginger in place of the powdered variety. Added about a tsp of red pepper flakes instead of whole peppers at the last minute, as I was serving this to small children and had to divide the sauce. I almost want to say the veg/peanut oil was unnecessary, as any excess grease from the deep frying would add to the final product, but this is just an observation. The sauce was quite thin, so after I added the pepper flakes, I made a slurry of cornstarch to a few tablespoons of cold water and added that to the boiling sauce, allowed it to bubble for a few minutes then added the chicken. As far as the chicken, I used chicken breasts that I had soaked overnight in buttermilk (chicken fingers was the initial idea before i changed my mind). The first frying did not produce much of a crust, so I sprinkled some rice flour over it before re-frying for about 3 minutes. This didn't produce the crispy crunch either, but did give it a sort of extremely tender crunch. Gotta work on this crust issue. With my changes, I think this recipe is almost ready for a good Chinese restaurant, but can be produced at less than a fraction of the price.
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4 users found this review helpful

Pancakes I

Reviewed: Oct. 2, 2010
Great recipe; I had everything I needed in my pantry/fridge. Forgot to add the oil, to no ill effect. Added about two or three tablespoons of mashed yams (for added fiber and a pretty orange color), 1/2 tsp vanilla and some homemade table syrup I had on hand instead of the sugar (I was all tapped out on sugar). These came out light and fluffy and were just sweet enough to eat plain (my kids and i don't really care for a lot of syrup or any at all). Lastly, a lot of other reviewers said to let this sit in the fridge for about 20-30 minutes in order for the soda to activate. I've always, with homemade and boxed pancakes, let the mix sit at room temp for at least 10 minutes and at most 20. Until a bunch of bubble holes develop on the surface. Last lastly, straight after ladling the batter out, I put sprinkles over the wet surface, waited a few minutes, then flipped to let them cook through. Kids loved them and, surprisingly, so did I.
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3 users found this review helpful

Slow Cooker Salisbury Steak

Reviewed: Sep. 20, 2010
As is this might have been pretty salty, but I subbed in a can of beef broth for one of the cans of chicken soup. Also diced up half a medium white onion and sauteed that in the the frond from frying the patties. Deglazed with gravy mixture, then poured over the arranged patties in the crock pot. Excellent recipe. Very tender, flavorsome comfort food.
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2 users found this review helpful

Mexican Rice II

Reviewed: Aug. 18, 2010
I will admit that I messed up my batch by adding chicken bouillion to water instead of using fresh chicken broth. But i also modified the recipe to include only 1.5 c of water, which was perfect amount of liquid with the tomato sauce. Besides over salting, I think this produced a texture that was a little mushier than I'm used to in rice. Perhaps this is just how Mexican rice is supposed to be. In the future, I will be trying 1.25 c of water in addition to the tomato sauce instead. All aside, this is almost exactly like a deconstructed rice-a-roni mix. Excellent recipe with modifications.
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Tilapia Scaloppine

Reviewed: Aug. 16, 2010
Awesome and easy! I had most of the ingredients on hand (save for the wine or chicken stock, which I subbed in water and 1/2 tsp chicken bouillon). Served with chiffonade of fresh Italian basil, creamy mashed potatoes and large broccoli trees that I steamed in the scaloppine sauce. Delectable and great for a week night.
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5 users found this review helpful

The Best Banana Bread

Reviewed: Aug. 2, 2010
EXCELLENT RECIPE!! After whipping up one batch, I realized that it wasn't going to be enough to spread in my 9 x 13 pan, so I hooked up another. Used half to fill up rest of 9 x 13 and the rest in a regular loaf pan. Haven't eaten, but as far as ease of ingredients and de-panning, this is a snap. Puffed up nicely without burning too, but that's highly up to your oven. Can not wait to dig into this luscious bread!
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Vietnamese-Style Chicken Curry Soup

Reviewed: Jul. 29, 2010
This was an excellent recipe and I had all the ingredients in my house! A few changes: used chicken bouillion and water because I didn't have chicken broth/stock. Did half a pound of pork stir fry strips and boneless, skinless chicken thighs, which I sauteed first before cooking chunked onion. Omitted fish sauce and added only 2.5 tbsp curry powder (again, that's all I had). For some spice, I added half a tbsp chili flake and close to a tbsp of Rooster sauce (garlic chili sauce). Also omitted bell pepper, as truly Vietnamese mother never added such a thing to her curry soup. Simmered everything for about an hour or so and served over rice and shredded Napa cabbage. Delish! Okay, just about made my own recipe, but it turned out very nicely with this as a base. Thank you!
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4 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jun. 20, 2010
Made up a batch of these, exactly per recipe ingredients, but with one fowel up: I added the softened butter after the flour and yeast. After 3 minutes, my dough had formed into a beautiful, smooth elastic ball. After forming these into 15 2 inch wide balls, I set them close together in a greased glass casserole (one size smaller than the standard 9 x 13 in), covered and let them rise for no less than 1 hour. You MUST wait 1 hour for these to develop their fluffy texture. After baking, they looked just like unglazed Hawaiian Sweet Rolls. Delicious! Slightly sweet from the sugar. A little puff of heaven.
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Cream Of Asparagus Soup

Reviewed: Jun. 18, 2010
As is, the recipe received five stars because it is so easy to make and the ingredients aren't at all obscure and hard to find. The only things I changed were to add about 1/4 c fresh baby spinach leaves, 1 tbsp roasted garlic (I make a bunch of it ahead and store it in a jar with e.v.o.o. to cover), I used black pepper instead (don't have white), and I added about 1 tbsp chicken boullion in place of salt (love the body and meatiness it adds to things these kinds of dishes). Absolutely delicious and an easy way to get my veggie on!
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Banana Waffles

Reviewed: Jun. 18, 2010
Excellent, although I didn't try as is. Like others I mashed the bananas, but I mixed them with the eggs separately from the batter (which I used 1 and 1/4 c of pancake mix in place of the flour and baking powder). Cooked mine for about five minutes each until golden brown on one side. Delish!
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2 users found this review helpful

Loaded Greek Burgers

Reviewed: Jun. 14, 2010
I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!
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7 users found this review helpful

Lemon Bread

Reviewed: May 11, 2010
This was pretty good. Lacked flavor in the actual bread itself, but the glaze (I made with powdered sugar as per other reviewers rec's) saved it. I added the zest of one large lemon to the glaze to make it extra zing.
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3 users found this review helpful

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