Jo Bice Recipe Reviews (Pg. 1) - Allrecipes.com (11445222)

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Easy OREO Truffles

Reviewed: Feb. 11, 2012
Delish! I chill the mixture before rolling into balls, then freeze the balls before dipping. Adds to the prep time, but makes it easy. I usually end up melting more chocolate for dipping than the recipe calls for. The sprinkled crumbs on top didn't stick well for me, so I just skip that part.
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3 users found this review helpful

Green Chile Spinach Quiche

Reviewed: Sep. 21, 2013
I make this recipe often because it keeps well -- you can have it left over for the next few days. As is, the recipe is perfect, but here are a few changes that can easily be made with good results: Use egg whites in the carton in place of whole eggs to save a few calories (you'll never miss the yolks with all that cheese in there); 1/4 cup = 1 egg. Low fat cheese also works well. You can leave out either the spinach or the chilies, or add mushrooms, green onions or zucchini. I always make it in a 13 x 9 pan (sprayed with non-stick spray) and eliminate the pie crust step. Baking time is about the same as described in the recipe.
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5 users found this review helpful

Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: Feb. 11, 2012
Great flavor combination. Pounding the chicken is kind of tedious, but necessary to get it thin enough to wrap around the filling. Otherwise the filling seeps out (but still tastes good!). This recipe is a keeper.
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1 user found this review helpful

Cheesy Baked Eggs

Reviewed: Mar. 15, 2014
I got this recipe from a friend a few years ago and have made some variation of this dozens of times since then. My recipe includes a teaspoon of baking powder, which makes it puff up nicely. As written this recipe is five star, but here are some other things you can do. If you want to speed up the baking process, put it in a preheated 400 degree oven for 15 minutes, then turn the heat down to 350 for another 20-25 minutes. I sometimes add spinach and mushrooms instead of diced chilies. I usually use just 8 oz. of reduced fat sharp cheddar to cut down on fat and calories, and I use eggbeaters instead of whole eggs. You can substitute olive oil for the butter, too. It keeps pretty well for a few days, but is best when it's fresh out of the oven.
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12 users found this review helpful

Janie's Chinese Chicken Salad

Reviewed: Aug. 31, 2013
Tasty, crunchy, delicious!
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0 users found this review helpful

Six Week Bran Muffins

Reviewed: Aug. 17, 2014
I got this recipe from my mom many years ago, and they're the best bran muffins ever. Her recipe was 1/3 this size and much more manageable for a smaller family (uses a quart of buttermilk). I usually use half whole wheat flour, half white, and I sometimes add raisins or blueberries. Thanks for sharing!
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Chili Bean Dip

Reviewed: Oct. 21, 2013
So easy and so good! I've always been of the opinion that you can put anything with cream cheese and it will be delish. That's true here. I mix with electric mixer (to break up the beans more) in a microwave safe bowl, then nuke it a bit. If you don't have the cream cheese with chives you can use regular, and also add more cheddar if you want to. I think proportions aren't too important -- just go with the basics and it will be a hit!
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Spinach, Bacon, and Mushroom Salad

Reviewed: Aug. 10, 2014
I've been making this salad for years -- great combination of flavors, and for us its hearty enough to be a main dish. We prefer Girard's Light Champagne dressing (or whatever oil/vinegar dressing I have) instead of ranch, but that's just personal preference.
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Ham and Brussels Sprout Bake

Reviewed: Apr. 15, 2013
This is a list of ingredients that I would never have come up with on my own, but I'm so glad to have found this recipe! Great way to use left-over ham without a lot of potatoes or pasta; just veggies. I didn't have sauerkraut on hand the first time so substituted some shredded cabbage. The second time I just skipped it. I found that you can use significantly less oil (like half) without changing the flavor or consistency. I would suggest decreasing the cooking time a little to prevent the Brussels sprouts from getting mushy. Thanks for sharing this delicious recipe!
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Hearty Winter Casserole Soup

Reviewed: Mar. 1, 2011
Great flavor, and very satisfying! My husband loved this. It was SO easy and quick, but tastes like it simmered on the stove for hours. The sausage can be omitted for a hearty meatless meal.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Feb. 11, 2012
The best flavor apple pie ever. I mix the apples with the filling/sauce before putting into the crust - works better for me.
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4 users found this review helpful

Poppy Seed Bread III

Reviewed: Dec. 8, 2013
Fabulous. The only thing I will do differently next time is double the poppy seeds. I used mini loaf pans, and the recipe made five generous loaves. (You could make six smaller loaves.) For the small pans it took about 45 - 50 minutes to bake. If you don't care much for almond flavor you might want to reduce the amount of almond extract, but for me it's perfect!
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Rich Chocolate Frosting

Reviewed: Feb. 12, 2011
Creamy and delicious with just the right amount of chocolaty-ness. This recipe makes enough to generously frost two batches of cupcakes (i.e., 4 dozen). I made a batch of cupcakes today and will refrigerate the rest of the frosting for another batch next weekend. I better hide it from myself; I know I'll be tempted to take a taste now and then.
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7 users found this review helpful

Pork Loin and Cabbage

Reviewed: Feb. 11, 2012
Great quick comfort food meal. I had a piece of pork sirloin that I needed to use (cheaper, tougher cut), and I cut 1/2 inch slices across the grain instead of using chops. I also added some chopped onion, as suggested by other reviewers. It worked well, and was delicious!
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3 users found this review helpful

Summer Fruit Galettes

Reviewed: Aug. 4, 2014
I've admired the elegant look of galettes for years but never tried to make one. So easy and delicious!! And, nice to make a small dessert so there aren't leftovers to tempt me the next morning. I found that the one with more strawberries was a bit too runny, so I think I'll omit the strawberries next time. And, for mine it took 18 minutes before the crust browned enough. Thanks for sharing - I will definitely do this often, experimenting with other fruits.
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Fresh Broccoli Salad

Reviewed: Jul. 13, 2011
I've been making this for a few years now. This is too much raw onion for me -- so I use about 1/4 the amount shown in this recipe. I also plump the raisins before adding, and throw in a can of slivered water chestnuts for added texture. To save calories I use Splenda instead of sugar and light mayo (and no one knows the difference). Thanks for sharing this yummy recipe!
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6 users found this review helpful

Raspberry Ribbons

Reviewed: Feb. 11, 2012
These just might be the new favorite Christmas cookie at my house! Easy and delicious. I will double the recipe next time. I added almond extract to the glaze as suggested in other reviews, and it was delicious. I used a chopping blade to cut them while still a little warm, and did't have a problem with crumbling.
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1 user found this review helpful

Buttercream Frosting

Reviewed: Apr. 5, 2013
I wouldn't change a thing. One recipe will generously frost 24 cupcakes (maybe a little to spare for mistakes!). It's a good consistency for pastry bag application. I've also used almond extract in place of the vanilla, which is delicious - I imagine other extract flavors would work, too.
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Burrito Pie

Reviewed: Feb. 23, 2013
Delicious! The whole recipe is a bit much, so I either halve the recipe or make it in two dishes, then freeze one for later. Substituting ground turkey and low fat cheese doesn't change the great flavor.
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Banana Sour Cream Bread

Reviewed: Jul. 11, 2012
Very moist and tasty bread - loved it. I made the exact recipe (which should be a prerequisite for a review -- you shouldn't review a recipe unless you actually made the recipe!). It occurred to me that the people that had trouble with the bread not being done may have used larger bananas, therefore more wet ingredients. I found that 6 medium bananas made exactly three cups mashed, which I think is the right proportion for this recipe. My only complaint is that the recipe is way more than four 3x7 pans' worth! I increased to six 3x7 pans and still had a god-awful mess in my oven. I'll use 7 or 8 small pans next time, or use larger loaf pans. I'll also try substituting some whole wheat flour to be more healthy. Thanks for sharing this delish recipe!
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6 users found this review helpful

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