Jilly Bean Recipe Reviews (Pg. 2) - Allrecipes.com (11599947)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 24, 2010
OMG! I have never been able to get these cookies to work...these did! Based on reviews I changed a few things. 1. Rolled the dough into small, teaspooned sized balls. 2. Used the lid of a chapstick container to make the indentation for the jam. 3. Placed jam in a baggie and snipped end so I could squeeze into hole without getting it all over. (Worked perfectly!) 3. Placed in fridge for 15 minutes. 4. Baked for 10 minutes and then added just a tad more jam to the cookies cuz a lot melts (I like a lot). 5. Placed back in oven to finish cooking. 6. Used the baggie method again to drizzle on the icing. I can't wait til the next time to make these cookies! Yummy!!
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18 users found this review helpful

Cake Balls

Reviewed: Dec. 13, 2010
...FIVE STARS +.... These are awesome. I made the cake and mixed in icing using a fork (I didn't want it too mushy). Left in fridge overnight. Shaped into balls and put balls in freezer for at least 3 hours. Then dipped in the melted chocolate and white chocolate bark. I sprinkled some with crushed pecans and some with crushed Oreos. They are a major hit! They are perfect to place in a box and give as Christmas goodies. I already have another batch in my fridge. I have gotten so many compliments!! Woohoo...my new dessert staple has been found! Thanks much to whoever created this recipe!
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8 users found this review helpful

Fideo

Reviewed: Dec. 2, 2010
EXCELLENT! I sauted 1/2 onion along with the fideo for about 7 minutes stirring constantly so that the fideo wouldn't burn. Added 2 garlic cloves for 30 seconds. Added 1 1/2 cups chicken broth, 1/2 can tomato sauce, cumin, and salt. After liquid became creamy I added the 2nd half of the sauce as directed.So I really didn't change it up that much. Just added personal tastes. I will definetly use this recipe again. Oh..when I ate it I had shredded chicken with white corn tortillas on the side. THIS ONE IS A KEEPER!
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85 users found this review helpful

Dreamy Nighttime Drink

Reviewed: Nov. 27, 2010
I doubled the honey, the vanilla and the cinnamon. I also added a little Splenda. IT IS WONDERFUL! Reminds me of Mexican Hot Chocolate.
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9 users found this review helpful
Photo by Jilly Bean

Oyster and Cornbread Dressing

Reviewed: Nov. 27, 2010
I used fresh oysters (16oz) and kept everything else mostly the same. I didn't have any sage. I used 2 Jiffy cornbread mixes and that was a little too sweet for me. Next time I will use a non-sweet cornbread. The recipe was wonderful! I did need to add a lot of salt after it was done but I am a salt addict. I like my dressing crunchy and extra done on top so after 45 minutes I turned on the broiler and broiled for about 5-7 minutes and it was yummy! I can't wait to make this for Christmas!
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20 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 27, 2010
I am glad that I tried the recipe as I had never had brussels sprouts before. The recipe was okay but I found out that I am not a fan of brussel sprouts. I think others will like the recipe a lot as it had a lot of flavor...just not for me.
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4 users found this review helpful

Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Nov. 27, 2010
Not happy with the way it turned out. It was pretty mushy and not too much flavor. I won't make again. Others may like it, it just isn't for me. Glad I tried it though...now I know.
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4 users found this review helpful

Deviled Eggs

Reviewed: Nov. 23, 2010
WOW! I made these two days before Thanksgiving to test the recipe. They were so good I almost ate all of them! I will be proud to serve these at Thanksgiving. To add my own special touch I used Truffle Salt instead of regular salt and it was G-R-E-A-T!
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2 users found this review helpful
Photo by Jilly Bean

Peppermint Brittle

Reviewed: Nov. 14, 2010
Surprisingly delicious! Based on other recommendations I did add a teaspoon of peppermint extract to the melted almond bark. Next time I will add crushed peppermint candies to the bark before letting it harden. Also, when you add the crushed peppermint on top of the spread out bark you need to smush it into the bark. If not, it won't stick. It didn't harden as well as I would have liked it to. Next time I may add a bit of cornstrach to see if that will help. All-in-all a great dessert! I will make again!
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4 users found this review helpful

Nana's Acorn Squash

Reviewed: Nov. 7, 2010
This was wonderful. I will always prepare acorn squash this way from now on. The salt/pepper really help bring out the savory taste.
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1 user found this review helpful

Chicken Puffs

Reviewed: Nov. 1, 2010
I like to sprinkle mine with toasted sesame seeds before baking. Adds a nice crunch!
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7 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Oct. 31, 2010
Very good recipe. Easy, easy, easy. I doubled the 'cream sauce' as suggested and am glad that I did. I also added bread crumbs to the top while baking and that added a lot of flavor. My 'secret' ingredient...added a pinch of fresh nutmeg to cream sauce. Will def make again. Yum!
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2 users found this review helpful

Sausage and Egg Casserole

Reviewed: Oct. 5, 2010
My boyfriend made this for guests and it was perfect! We didn't have to worry about cooking on the morning of our football game. Everything was done the day before. Made it again on the next football weekend! We make again and again.
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2 users found this review helpful

Southern Dirty Rice

Reviewed: Oct. 5, 2010
Very good base recipe to add extra incredients to suite your taste. Instead of putting the chicken livers in a blender, I sauteed them and then just used a potato masher in the skillet to break up but not smash. This is a keeper.
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2 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Oct. 1, 2010
4 Stars because there was not a lot of filler and the crab flavor really came out. Removed one Star because it was a little bland. Needed more Old Bay or Salt or something that I can't put my finger on. Definetly needs to be kept in refrigerator for at least 1 hour to help hold cake together while cooking. Don't cook too long as it will dry out. I will absolutely make again with a few tweaks. It's a keeper.
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1 user found this review helpful

Dad's Crab Cakes

Reviewed: Sep. 29, 2010
Karyn - I wish I would have found this recipe but I had to hunt down your profile to find it! I just made your cream of crab soup and it rocked! I wish you had more recipes out there. I will have to try your dad's crab cake recipe next. I hope to find more recipes by you!! Yummy! I am rating 5 stars because I am sure it will be great too.
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2 users found this review helpful

Karyn's Cream of Crab Soup

Reviewed: Sep. 29, 2010
GREAT RECIPE! This soup turned out wonderful. I cut down on the Old Bay as did others and I do agree that 3T would be a bit much for my taste. However, this is a recipe that will be used again and again. Thanks Karyn!
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1 user found this review helpful

Easy Beer Bread Mix

Reviewed: Sep. 22, 2010
This was good but I must have cooked it too long. I think it may have only taken 35 minutes. Needs more flavor. Maybe dark beer and more herbs. Will make again to experiment.
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1 user found this review helpful

Gunline Coffee

Reviewed: Sep. 21, 2010
Very yummy! I needed more caffiene so I added a 'shot' of espresso that they sell in individual packets at the grocery! It worked. I may use this recipe as Christmas Presents in a Jar!
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2 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 19, 2010
A hit for all! I will make this again and try different types of ribs with the same technique. May try a dry rub too.
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5 users found this review helpful

Displaying results 21-40 (of 48) reviews
 
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