byjillian Recipe Reviews (Pg. 1) - Allrecipes.com (11672295)

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Guacamole

Reviewed: Mar. 18, 2012
Excellent overall, make sure to get ripe avocados, or make sure to get the avocados at least a week before making the guacamole!
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2 users found this review helpful

Baked Kale Chips

Reviewed: Mar. 18, 2012
A little hint about buying Kale. Make sure it is fully green, and make sure that you don't overuse the olive oil because it will make the chips really soggy!
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 5, 2010
A few hints for those unsure...1. Get the "Mild Flavor" Molasses. I wasn't sure which one to get, but the Mild is perfect if you don't like the flavor/don't know which one to get. Full flavor one seemed too dangerous, and I would only recommend using it if you wanted the strong taste of molasses. 2. When making these by hand (without a mixer), do as the instructions say until you get to the "mix in the flower mixture to the molasses mixture" part. Instead of using a wire wisk (which you should be using up to this point), instead use a wooden flat spatula and 'fold' in the flour mixture a bit at a time. Works much better because this cookie batter is VERY sticky. 3. To make 2-inch cookies, put 2 tablespoons together of cookie dough, just a quick scrape with your finger to level it off makes the batter touch your hands less and gives you quicker ability to roll it in the sugar and get it on the cookie sheet. By using this method you will get about 2 dozen + 6 cookies. Also I don't know if it is my oven or what, but I ended up baking them 12 minutes minimum, and I even cooled for 5 minutes on the cookie sheet! Good luck! :)
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Apple Pie by Grandma Ople

Reviewed: Oct. 25, 2010
Wondering how to time the apple-slicing right? I've made this pie 4 times already, and each time I learn something new. Here's how to perfect the pie if you don't have an apple pealer and/or a slicer. 1. Peel the apples (by hand or using a pealer, DON'T SLICE YET), place in a tub of water. 2. Roll out the dough (I use the Pillsbury double-crust pre-made pie crust) by throwing some flour on the counter and gently rolling it out. Spray the pie dish with Pam and set the bottom crust in. 3. Start melting the butter in a large sauce pot. 4. Slice the apples ($1.25 hand-push slicer at Wal-Mart), mound in the pie. 5. By this time your butter should be melted. Turn up the heat to boiling, add the rest of the ingredients. 6. Make the lattice crust and put over the top 7. By this time your apple-pie filling should be boiling. Turn down the heat and pour over the lattice-work crust. Came out perfectly this time. Also: don't let your carmel filling boil too long, it'll burn, and don't let it sit too long off the heat, it'll thicken and be very difficult to pour. You may have to adjust the time (as in, start boiling by the time you are slicing your 6th apple or something) for your own stove to time it right, but otherwise these general tips will keep your apples from browning and/or making the bottom crust soggy!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Sep. 27, 2010
Made the recipe AS-IS, and am rating it as such! People shouldn't rate their own recipe variations, it defeats the purpose since you aren't actually rating the recipe (steps off soap box, lol). That being said: I actually found this recipe on the back of the Eagle Brand condensed milk and decided to make it. The second time around I did make some changes: 1. It says to smash everything down with a fork. Well, when I did it the first time it looked nothing like the pictures, more like smashed-flat bars. So this time around I saved about 1/4 cup of coconut flakes and 1/4 cup of chocolate chips at the end. I smashed the rest of it down with my hands (not a fork), and then LOOSELY layered the remaining coconut and chocolate chips. Looked picture-perfect! 2. The recipe says to pour evenly, but of course be sure to use a spatula to make sure the condensed milk is TRULY even. 3. Put the nuts UNDERNEATH the coconut/chocolate layers to keep them from 'roasting'. You want them baked instead. 4. When doing the crumbs, the first time I left quite a few 'large chunks' in there. Bad idea. Make sure to smash those graham crackers down so they are like sand particles, as tiny as can be!! The second time around I smashed them a lot more and it was a lot easier to spread (put them in a baggie and smash away if you don't have a chopper). 5. Melt butter in a pot then add the crumbs, works perfect. Best of luck! :)
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Chocolate Sandwich Cookies II

Reviewed: Sep. 27, 2010
Made the recipe as-is, and am rating it as such. I dislike it when people rate their own variations of the recipe instead of the recipe AS WRITTEN. That being said (steps off the soap box, lol), I did follow a few things the second time around that were in the review boxes: 1. I mixed the dough with my hands. Probably not the best idea, since the chocolate got EVERYWHERE. That stuff is STICKY. Mix with a wooden spoon and 'fold' the dough instead of mixing it with your hands. 2. Timing of the cookies is perfect, I cooked them for 11 minutes (I fit about 12 cookies per cookie sheet with parchment paper). The only thing I changed the second time around was I really smashed the cookies down with the heel of my hand, made the cookies look more like the picture when they came out! 3. Using my hands, I scooped out 2 tablespoons of cookie dough per cookie (I didn't have an appropriate scooper), and it made the cookies nice and even-looking. 4. Let the cookies dry COMPLETELY before icing them. The first time I put icing and I ended up with mushy cookie all over my hands. This time I covered the cookies with a clean towel and let them sit on the cooling racks for 1.5 hours before icing them with a spoon. One big dollop of icing per cookie (about a tablespoon) and it worked good. Best of luck! :)
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Fabulously Sweet Pear Cake

Reviewed: Sep. 13, 2010
I'm rating this specific recipe and not my own, as others are doing...This recipe specifically is very good, however, when using ripe All-Natural pears (grown in a neighbors tree which she gave me), I had to use 5-6 pears because they are considerably smaller. However, using exactly all of the ingredients produced a sweet cake with slimy chunks of pear in the middle. Things I would change next time 1. Don't soak the pears so long, I would have wanted them to be a little firmer in the cake itself and not as slimy, 2. Use MORE pears. The natural pears are much smaller so I felt like I didn't use as much. 3. Bake it in a bundt cake pan instead of loaf pans and 4. Sprinkle cinnamon-sugar in the pan before baking to make a super-nice presentation on top :)
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Easy OREO Truffles

Reviewed: May 19, 2010
A few hints for those unsure... 1. Refrigerate the oreo 'dough' for 1 hour before making them into balls. It will make the rolling so much easier! 2. I stacked my balls on a paper plate, and then froze them for about 15-20 minutes. I found that freezing the balls before putting them in scorching hot chocolate made them much easier to handle. 3. Follow the directions on the Bakers chocolate box. Microwave for 30 seconds on high, then stir, then another 30 seconds plus 10 seconds for each additional square of chocolate you heat up. Worked perfectly every time, and the people at work are raving about them!
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50 users found this review helpful

World's Best Lasagna

Reviewed: May 18, 2010
Delicious! Made this with the fresh garlic bread (also on this website), was a huge hit with the family! Would definitely make again. The only irk I had is that it made WAYYY too much for a 9x13 pan. Don't fill the pan all the way up unless you want those gross burned-lasagna stalagmites on the bottom of your oven. Be sure to level it off and DO NOT LUMP UP
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Angel Chicken Pasta

Reviewed: May 18, 2010
HINT: Keep the noodles in water until you are ready to serve them, this will keep them from becoming congealed and dried out. They become a gooey mess of noodles if you try to make it fancy and put them in a separate bowl. Just serve them straight from the boiling water and you won't have any problems with the noodles getting all clumpy like mine did. Chicken recipe turned out perfect!
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Roasted Garlic Bread

Reviewed: May 18, 2010
Burned every time. No idea why, but when I cooked this the way the recipe intended, the bread burned every time! To make it a little easier, instead of cutting the bread lengthwise, I instead cut it into "pieces", like you would cut it if you were making a garlic bread sandwich. Also, to cut time instead of using real garlic, I used garlic seasoning, sprinkle some of that on there and away you go! If you don't have garlic seasoning, I have also used Ms. Dash on occasion, tastes great!
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Red Skinned Potato Salad

Reviewed: Apr. 22, 2010
Warning: DO NOT FREEZE. One mistake I will not be making again. Of course, I was an idiot and didn't realize that mayonnaise does NOT freeze well. Since I'm a single person I like to freeze everything I make, and don't even bother with this dish if you are planning on keeping it over a few days, doesn't keep well and gets gross-looking in just a few days. Use right away if you make it. First time I made this I made the potatoes too 'mushy'. Red skinned potatoes are not to be undertaken lightly! Second time I made it, the potatoes were too hard. Don't know if it is my own taste when it comes to potato salad, but this is definitely not it!
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Banana Pudding IV

Reviewed: Apr. 22, 2010
Made this at least 7 times, each one tastes the same and is SO delicious and super-easy. I've got it down to where I can make it 20 minutes before I go into work and just refrigerate for four hours there during the 'fridge' time. One of my "oops", however, was I added the banana pudding mix before I put in the milk, DO NOT DO THIS. It will thicken up your mix so much it will be next to impossible to get it undone. Add about half the milk and then add the pudding mix, so even as you are adding the last of the milk it won't be so thick you can't stir it. Another secret: Leave the cream cheese out until room temperature (about 1/2 hour - 1 hour in 72 degree climate household), THEN whisk that until smooth and add the evaporated milk, wisk until smooth. Turns out perfect and smooth every time.
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BBQ Pork for Sandwiches

Reviewed: Apr. 22, 2010
WARNING: Be sure to DRAIN the beef before adding the BBQ sauce. The first time I wasn't paying attention and I accidentally added the BBQ sauce and it was (obviously) super watery. Second time I made this I drained the beef, but I still felt like it wasn't enough and when I froze/thawed it out the beef was still in a watery bbq-sauce. Short of patting the beef dry (which I'll probably do on my third attempt), I would recommend drying out your crockpot before putting the beef back in, then adding the BBQ sauce.
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Quick and Easy Alfredo Sauce

Reviewed: Feb. 15, 2010
Bring sauce to a boil, quickly lower the heat and then serve immediately. My issue was that I could not get the sauce to thicken up all that much, but as soon as I boiled it and then reduced the heat, that did the trick! Also, if you want to add spinach, I bought the green giant frozen package of 10 oz spinach, cooked in the microwave, squeezed out the juice (use gloves, it'll be hot...), and stirred in with the sauce before bringing it to a boil. Stick with the recipe when it comes to the milk: 2 cups is plenty, just be sure to have all of your 'before' ingredients nice and smooth (the butter, cream cheese) BEFORE adding the milk, otherwise you will end up with a clumpy mess. Also, if you want to save any of the sauce, spoon out what you want to eat and then pour the rest into a jar/container right away, otherwise it will be very thick and hard to get out of the pan! Hope this helped, Thanks for a great recipe!
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Chocolate Chip Cheese Ball

Reviewed: Feb. 15, 2010
Delicious, only thing I did was I increased the confectioners' sugar from 3/4 cup to 1 full cup. Also, I had to refrigerate for 3-4 hours before shaping it into a ball. It says to refrigerate for 1 hour, but I have made this the night before and left it in the fridge overnight in the plastic wrap and it turns out just fine. Just keep it in the plastic wrap before placing into the pecans. You might find it easier to use a paper plate to sort of 'roll/pat' it with pecans before placing it on the real serving dish. Don't forget the graham crackers!! :-)
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 15, 2010
DO NOT COOK THE PUDDING FIRST. Just stick to the recipe on this one and add the powder to the dough. Although I ended up breaking a hand mixer while trying to make these, it was well worth it! Also, I went with another reviewer and added 2 tablespoons of vanilla, worked like a charm! They are so delicious! For every recipe I try from this website I always follow the instructions exactly the first time unless it is something major in the comments like OH FORGOT NEED TO ADD FLOUR AT THE END, etc. Also, I think that 4 cups of chocolate chips is a bit too much chocolate, but that is a matter of my personal tastes really. Went with 3-3.5 cups of chocolate chips and they turned out perfect, thanks!
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4 users found this review helpful

 
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