JacquiB Recipe Reviews (Pg. 1) - Allrecipes.com (11009252)

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JacquiB

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Gluten Free Banana Bread

Reviewed: Jul. 3, 2011
This was a very good recipe. Missing something, cinnamon perhaps. I used 1 1/2 cups white rice flour and 1/2 cup flax meal and this seemed to work quite well. I also added chocolate chips and made muffins instead of a loaf. The batter made 15 muffins which I baked for 30 min. I would use this recipe again, but tweak it next time.
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28 users found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Jun. 27, 2011
Love this recipe! I have never like pork chops until I tried this recipe! I even had seconds! The only modification I made was to mix 2 Tbsp. cornstarch with 3 Tbsp. water instead of what it called for for water and cornstarch. This thickened it up a lot and made it into more of a bbq sauce. I prefer this because the juice of the chops thins it out some and it doesn't slide off quite as quickly.
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4 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Dec. 27, 2010
this is BY FAR the best gluten free bread recipe I've found. I don't use soy flour, but tapioca instead. Also, I add 1 TBSP. unflavoured gelatin with the xanthan gum which helps give more rise and 'stretch' to the dough. Xanthan gum can counteract the yeast somewhat, so I find this helps. I also do not bake it in a bread machine. I don't own one, so I mix it in my kitchen aid mixer, and then proof it in the oven. I turn the oven on 170 until hot and then turn it off. I then put the loaf in the oven to proof for an hour and then turn the oven on to 375 for an hour. I bake it until it sounds hollow when tapped. part of the problem with baking gluten free is that the doughs are so delicate. Proofing in the oven eliminates the need to move the bread and risk it falling in the process. Hope this helps!
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63 users found this review helpful

Banana Sour Cream Bread

Reviewed: Jun. 13, 2010
absolutely fantastic! I did up the temp to 325, and omitted the nuts, but that was the only change. This is my new recipe for banana bread! Even the dough tasted amazing!
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2 users found this review helpful
Photo by JacquiB

Butter Soup

Reviewed: May 15, 2010
this is a great recipe that my Oma used to make as well. My kids LOVE it. You do have to make sure you add enough salt. I often add garlic salt. You also have to add enough butter. I add about 1/4 cup. I know it's a lot, but it gives it great flavour! To make the noodles, I roll out the dough, flour it, and roll it up. Then I cut the noodles to the width I want. Quite often, though, I make it without the noodles and that is how my family prefers it.
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65 users found this review helpful

Crackle Top Molasses Cookies

Reviewed: Apr. 24, 2010
These are very good and my husband loved them! Because I don't eat any refined sugar, the second time I made them, I replaced the 1 cup sugar with 1 cup honey. I rolled them in a little raw sugar which has a little more cruch to it and my hubby couldn't tell the difference! Oh, yeah. I also had to add extra flour - about 1 1/2 cups extra. I will definitely keep this recipe in my rotation.
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2 users found this review helpful

Sweet Chili Thai Sauce

Reviewed: Apr. 15, 2010
I love the flavour of this recipe. Because I don't eat refined sugar, I substituted honey for the sugar and used sugar free ketchup. I also used 1 tsp. ginger powder as I didn't have fresh on hand. To thicken it, I mixed 3 Tbsp. water with 2 Tbsp. cornstarch and added to the mixture after it came to a boil. For thicker sauce, just keep adding that mixture until you like the consistency. Hope this helps!
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3 users found this review helpful

Spinach Salad with Honey Dressing

Reviewed: Mar. 15, 2010
I only used the dressing from this recipe. Since I don't eat anything with added sugar, this was easy to addapt. I used 1/3 cup total of honey and eliminated the sugar. I thought it was very good and will definitely use it again. Thanks!
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5 users found this review helpful

Creamy Skillet Corn

Reviewed: Jan. 26, 2010
I liked the base of this recipe. I added fresh garlic when I sauteed the onions (what I had), skipped the nutmeg, and added garlic salt at the finish. Wonderful!
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7 users found this review helpful

Peppy's Pita Bread

Reviewed: Jan. 26, 2010
I thought these were good, but not great. They were more like bread than pita bread. I would not let them rise a second time if making again. I prefer a more authentic type of pita.
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2 users found this review helpful

Butter Beef

Reviewed: Jan. 24, 2010
Love this recipe! The only thing I did differently was to sear my meat first with seasoning salt and then scattered flour in the pan to cover the meat before putting it in the slow cooker. I found that the flour helped to create more of a gravy texture in the cooker. This had a great, simple flavour and will definitely become a regular in our house!
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3 users found this review helpful

Pocket Bread

Reviewed: Jan. 17, 2010
having never made pita bread before, I found this recipe very easy to follow. I did make a few changes: I did not have bread flour, so I used all purpose and cut it down to 5 cups. the dough seemed tough when finished, but was quite workable after rising. I rolled mine out quite thin after the first few didn't puff much. I got a nice puff from the rest when they were thinner. I think in the future I will use 4 cups of flour to start and go from there. Nice flavour and a great addition to my sugar free diet!
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6 users found this review helpful

 
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