Jessielude Recipe Reviews (Pg. 1) - Allrecipes.com (10952051)

cook's profile

Jessielude

Reviews

Menus

 
View All Reviews Learn more
Photo by Jessielude

Easy Mini Bagel Pizzas

Reviewed: Jan. 26, 2014
We found a pizza stone preheated in the oven works amazing for getting the best possible texture out of the bagels. We had leftover pizza toppings from when we cooked up a large pizza (refrigerated crumbled sausage, pepperoni, mozzarella). Needed to use them up so this seemed like the way to do it. The texture was just perfect on a preheated stone at 425 degrees on the bottom rack for about 10 minutes. Hot enough that the toppings were no longer cold and the cheese was just starting to slightly turn brown. Perfect!! That's my pic with the three on the clear plate. I think they were wonderful.
Was this review helpful? [ YES ]
5 users found this review helpful

Jalapeno Butter Garlic Tilapia

Reviewed: Nov. 6, 2012
So many flavors! I make this when I want to wow guests.
Was this review helpful? [ YES ]
2 users found this review helpful

Make-Ahead Breakfast Casserole from Bob Evans®

Reviewed: Oct. 27, 2011
So I made this recipe "exact" and it came out wonderful. To help... "seasoned" is actually a common flavoring name for croutons (as opposed to garlic or unseasoned). I found that one average sized bag was perfect in the bottom of a 9x13. Make sure to get the spinach really dry. When you pour in the liquid ingredients it will appear to not be enough moisture but it will soak up and cook nicely. The only drawback is visually it is really unappealing. I had served this at a church event and at first it was skipped over frequently... as the braver souls sampled it, word spread and all of a sudden the second pan was gone! I think I might sprinkle extra cheese on top just as I pull it out of the oven to mask the green spinach brown mushroom visual that seems to rise to the top. The croutons add a great, rich flavor. I skipped the optional herb sprigs, carrot strips and salsa, but maybe those were to make it prettier? Will make again, though maybe next time for brunch as it is a little savory for early breakfast.
Was this review helpful? [ YES ]
24 users found this review helpful

Spinach Salad with Warm Bacon-Mustard Dressing

Reviewed: May 26, 2010
Followed the recipe exactly, except bags of baby spinach leaves tend to come in 6oz. sizes. I used one bag and the same amount of the rest of the ingredients and found that this fed FAR more than 4 people (8 people ate off of it as a large side). If you use the 6oz size, you may find that you can halve the rest of the recipe and it will feed 4 people. If you are serving it as a main course with chicken, then the 4 serving size makes more sense. Otherwise, the vibrant flavors in this dressing are amazing, and using the recipe for the dressing portion alone will be repeated.
Was this review helpful? [ YES ]
1 user found this review helpful

Eyes of Ox (Ojos de Buey)

Reviewed: Dec. 16, 2009
Don't be afraid of the prunes! While I'm not a prune fan on an everyday basis, these are amazing! I was eating them like candy at my sister's birthday before she told me what they were. Luckily, as many as I ate, they didn't have the, umm, effect, that prunes are known for. The salty bacon and sweet prune are a perfect combo!
Was this review helpful? [ YES ]
9 users found this review helpful
Photo by Jessielude

Cuban Picadillo

Reviewed: Apr. 23, 2009
I have been looking for a good picadillo recipe since I grew up in Miami and this type of cuisine is common. I love the sweet/salty flavors of the raisins (I used golden raisins, as I've never seen it served with black raisins in Miami) and olives. I'm not a big olive fan per say, but the flavors meld nicely that you don't go, "hey, this has olives, eww.." :) Almost all of the ingredients are there but I switched up the order. I started with the traditional Sofrito before I even cooked the beef. (Saute onions, garlic in olive oil until clear, then add cumin, oregano, red pepper, two 8 oz cans of Goya tomato sauce and red and green bell peppers then letting liquid reduce/thicken) To this I added the remainder of the ingredients and then let the liquid cook down into the ground beef. Don't worry if it seems like you're not actually "browning" the ground beef with all the liquid present as the sauce eventually evaporates and makes the beef very flavorful. I served this with white rice and tradionally seasoned black beans.
Was this review helpful? [ YES ]
130 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 15, 2009
I made the recipe as states pretty much from beginning to end. I roasted the shallots and the same time I mixed the broth, port and paste and heated that until it reduced by about half, I then dumped the roasted shallots and the sauce into a tupperware until the next day, and when the tenderloin was done and resting, I added the sauce to the pan and deglazed it and heated it up again at that time. It worked out deliciously when served with the "Slow Cooker The sauce is unique and flavorful. I'm happy I went out on a limb and spend the extra $$ for this divine cut of meat. Thank you for sharing this recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Jan. 7, 2009
I find a few things will help out this recipe and make it the 5 star rating I gave it anyway. Cook chicken in taco seasoning so it has the flavor to start you off (helps give it a little more spice). Then, instead of heating up the salsa and cream cheese, I just smear about a tablespoon of softened, unseasoned cream cheese in a strip on the bottom of each tortilla and then just top it with a tablespoon of Rotel (or salsa and diced green chilis) before adding the chicken and the flavors meld together nicely once baked in the oven. I also prefer to pour enchilada sauce over the top before baking to heighten the flavor. Melts in your mouth!
Was this review helpful? [ YES ]
3 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 2, 2008
The flavors are outstanding and the meat was fork tender! Saved this one to the recipe box! I added the gravy only near the end to try to preserve some of the crispness of the crust.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Jessielude

Ultimate Shrimp Scampi

Reviewed: Nov. 16, 2008
I made this recipe exactly as it was written. It was an amazing sauce, the only caveat was that I made the amount of angel hair as intended and the sauce didn't seem to go far enough. I feel you should double the sauce recipe for 16oz of angel hair. (or halve the pasta, we had tons of extra pasta when we were all done, but the shrimp was gone) I also rubbed my cut lemon on the avocado until ready to serve to slow the browning. Other than that, the recipe was phenomenal! My step-dad-in-law was digging around in the leftovers...for avocado!! (He protested his dislike for it in the beginning, dismissing it as rotten canteloupe.) Highly recommended and very simple. The amount fed us 4 easily w/ leftover pasta. We served with salad and crusty bread.
Was this review helpful? [ YES ]
2 users found this review helpful

Vanilla Crepes

Reviewed: Feb. 10, 2008
They came out perfect on my first try. I make extra batter because it seems the first few are never as even as the rest of them. I like to spread the batter as thinly as possible and cook them just a tad longer because I love the little bit of crunch from the crisping of the edges. I also just used the whole egg rather than the yolk... I think this may help with the batter being too thick in which the other user added milk (I did not). This was my first attempt at crepes with this recipe and I already feel like a pro!
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States