Jilly Bean Recipe Reviews (Pg. 1) - Allrecipes.com (11599947)

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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

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

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

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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94 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

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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20 users found this review helpful
Photo by Jilly Bean

Tiramisu Toffee Dessert

Reviewed: Dec. 27, 2010
I will make this dessert over and over and over again. It was a HUGE hit! I got so many compliments that I starting getting embarrassed. I altered slightly. 1. Used 2 SaraLee frozen pound cakes. 2. Used International Cafe French Vanilla coffe with some Bailey's Irish Cream 3. Layered in triffle bowl as follows- cake, coffee, frosting, Heath Bar Crunchies, cake, coffee, frosting, Heath Bar Crunchies. Made the night before. There were no leftovers. I should have made two! I can't wait to make this again and again. Everyone must make this at least once!!
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20 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

Caldo de Res (Mexican Beef Soup)

Reviewed: Jan. 24, 2011
Wonderful on a cold winters night! I did as suggested and cooked the meat for 2-3 hours. Meat fell off bones! I like it a little spicier so I used a can of Rotel instead of plain tomatoes. Worked wonderful. Had leftovers for almost a week! Will def make again...probably next weekend! :>)
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6 users found this review helpful

Cream of Chicken with Wild Rice Soup

Reviewed: Jan. 15, 2012
GREAT CREAM SOUP! Instead of water used canned chicken broth. Cut up the veggies real little and used one carrot. Also, substitued butter for oil. Oh...I don't care for wild rice so left it out. After I sauted the veggies, I added the wine at that time. I will definetly make this one again. Worth it for sure!
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5 users found this review helpful

Mexican Rice II

Reviewed: Jan. 15, 2012
Awesome!
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1 user found this review helpful

Anytime Fruit Salad

Reviewed: Feb. 18, 2012
Delicous! I added chopped pecans and 1/2 bag of small marshmellows and it was simply YUMMY!
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1 user found this review helpful

Lola's Horchata

Reviewed: May 24, 2012
Delicious and ohhhh soooo simple! I will make again and again and again!
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2 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 28, 2012
This recipe was a major hit at Christmas! They were eaten up within 5 minutes! I added a bit more chayenne pepper (personal taste), green onions instead of onion powder, doubled the garlic and added more cheese. I did make two days prior and that was wonderful to only have to pop into the oven. I will make again, and again, and again...
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2 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Dec. 31, 2012
This is a hit! So yummy that I want it all to myself!
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0 users found this review helpful

Black-Eyed Pea Chowder

Reviewed: Jan. 1, 2012
This was very good! I added an extra can of beans and used Honey Maple Bacon - the thick cut kind and it tasted great!!
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3 users found this review helpful

Displaying results 1-20 (of 56) reviews
 
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