Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (13239928)

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Hearty Corn Chowder

Reviewed: Jun. 15, 2009
FANTASTIC RECIPE!! I LOVED this soup! I followed this recipe almost perfectly! Here are a few things that I did: 1. I used yukon potatoes. 2. Instead of using 1 cup of water I used 1 cup of chicken broth (use REDUCED sodium). 3. DO NOT ADD ANY SALT. Wait until the bacon and sausage have simmered for awhile and THEN add to taste. 4. I used regular evaporated milk but next time I'll try fat-free. 5. YOU MUST ADD THE DILL WEED. It totally adds flavor. 6. Pepper!!! Pepper!!!
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21 users found this review helpful
Photo by Jessica

Mini Cheesecake Bites

Reviewed: Apr. 18, 2009
I rated this 4 stars because I couldn't make the actual recipe - my local grocery store did not sell the puff pastry! GREAT LOOKING DESSERT! Here are the changes I made . . . 1. I used phyllo dough (mini shells) for the crusts. They were already cooked so all I had to do was let them thaw - which only takes 10 minutes. I did, however, opt to crisp them in the oven following the package instructions. 2. You probably need to make twice the amount of filling, even if using the puff pastry! I did and it filled 15 mini phyllo shells with about 1/2 c left over. 3. I piped the filling into the shells - this is way better than using a spoon! 4. Decorated with fruit and drizzled with chocolate. Yum!!!
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Cheeseburger Soup I

Reviewed: Oct. 4, 2011
Good and filling! Cut the recipe in half (just the husband and I) and it made enough for two very large meals. Here are the things I did differently: 1. Used 1/2 lb 90/10 hamburger, browned and set aside. In the same pan melt 3 tbsp salted butter, add 3/4 c each DICED (unpeeled) carrots, onions, and celery. Add 2-3 cloves of garlic 2. Cook until soft and add 1/8 c flour. 3. Cook for a minute or so and slowly add 1 can (12 oz) evaporated milk. Then add 1 can (14.5 oz) reduced sodium beef broth. 4. Add 2 teaspoons dried basil, 1 tsp dried parsley, salt and pepper to taste. 5. Used 2 cups frozen Potatoes O'Brien from OreIdea. 6. Grated a 8 oz block of sharp cheddar cheese - the pre-shredded stuff won't melt as well!! and used 1/8 c light sour cream. 7. Topped with chopped fresh basil, a dollop of sour cream, chopped bacon, AND CHOPPED DILL PICKLES!!! The dill pickles 100% made the soup for me. I would never make the soup without them again. 8. Added Tabasco CHIPOTLE Pepper Sauce to taste - FANTASTIC flavor added.
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19 users found this review helpful
Photo by Jessica

Herbed Chicken in Pastry

Reviewed: Jul. 22, 2009
Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.
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Rich and Creamy Tomato Basil Soup

Reviewed: Mar. 22, 2009
I followed a few tips from past reviews and this soup turned out to be AMAZING! 1. Used a 28 oz can of diced tomatos 2. Sauted some garlic and shallots in butter (plus white wine if you have it) and added them to the tomato juice 3. Doubled the basil - you can pretty much add to taste 4. Cut the butter in half - you can always add more 5. Used a combo of half/half and whipping cream. I made two batches and thought that the combo of the two tasted the best. However, if I only could use one it would have been the whipping cream (the half/half was too "thin" not enough richness) 6. Simmer and Season!!!! Time and seasoning go a long way so don't skip them! 7. If adding to a blender - do so in smaller portions otherwise the heat/pressure will blow your top right off! 8. GOOD LUCK!!!!
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Warm Crab Parmesan Dip

Reviewed: May 25, 2010
Really good dip and very easy! Here are the things I did a bit differently . . . 1. Used about 6-8 oz of imitation crab meat (I know, I know, fresh is better but for a large party, it will definitely do). 2. Combined 8 oz 1/3 less fat cream cheese, 1/2 c Lite Miracle Whip, 3/4-1 c grated Parmesan/Romano cheese, and 1 cup lite sour cream. 3. Added 3 sliced green onions (green parts only) - a little more than 1/4 cup. 4. Added in 1 tsp worchestershire sauce, 1 tsp of old bay seasoning, and at least 1/4 tsp of pepper (eye-balled it). I'm a little convinced it is probably just fine without the worchestershire sauce/old bay so I wouldn't run out to buy them if you're short on funding. 5. Finely diced two LARGE cloves of garlic instead of crushing them. My cloves probably equaled four smaller ones. 6. Baked in a 8X8 square pyrex dish and served with slices of Italian bread!
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10 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Sep. 28, 2010
AWESOME!!! Everyone who tried them thought they were gourmet!! I followed the recipe exactly and frosted them with the allspice cream cheese frosting from this site (however, read the reviews of the frosting first to fix some of the measurements). If you can, try not to skip the crystallized ginger. It is fairly expensive ($7.99 a bottle -- which really only makes about 1 1/2 batches) but 100% worth it. I found it in a jar in the spice isle. I cut some of the bigger pieces to make it go farther . . . I ended up making one full batch (24 normal sized muffins) and a half batch (32 mini muffins).
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8 users found this review helpful

Caramelized Onions on the Grill

Reviewed: Jun. 17, 2010
Excellent burger topping!! Here are the things I did differently . . . 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!
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Cake Balls

Reviewed: Jul. 22, 2009
The people at my work place loved these! Here are the tips I used . . . 1. Don't be concerned with your frosting size - I used a whipped frosting that was only 14 oz and it turned out just fine. 2. It took almost a whole "standard" pkg of almond bark to coat a whole box of cake mix. 3. One cake box made about 35 cake balls. 4. Wait at least 1/2 hr to mix the cake and the frosting! The cake has to be WARM but not HOT otherwise the cake balls won't stick together. 5. Freeze the cake balls before you dip them in the bark.
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7 users found this review helpful

Bacon-Wrapped Peanut Butter Jalapenos

Reviewed: Jun. 6, 2010
An okay way to eat stuffed jalapenos. If you are stuffing some jalapenos with cream cheese and wrapping them with bacon anyways you might as well give them a whirl! We used creamy Jiff and baked them in the oven as directed.
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6 users found this review helpful

Dried Cherries, Pecans and Rosemary Brie en Croute

Reviewed: May 15, 2009
Great recipe! I could have eaten the whole thing by myself! It's a little sweet but I didn't mind it. Here are a few changes I made . . . 1. Used an 8 oz brie because that's all I could find. It worked just fine! 2. Didn't use fresh rosemary - the dried stuff worked great! Used 1/2 tsp. 3. Substituted dried cranberries for the cherries 4. Rolled to only a 12 in square and it covered my brie.
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6 users found this review helpful

Gingerbread Cheesecake

Reviewed: Aug. 31, 2011
Awesome cheesecake! It tastes VERY similar to pumpkin cheesecake without the pumpkin. I made them into mini cheesecakes (regular muffin size). Here are the things I did differently: 1. Used 1/2 a lb box of gingersnaps - grind finely in a food processor. A 1/2 box is about 2 cups crumbs. Add 1 tbsp sugar and if you're using unsalted butter (as I did), add 1/8 tsp salt. 2. Pressed about 1 heaping tbsp crumb mixture into 24 muffin tins. Bake at 350 for 5 minutes then cool. 3. Used 1 pkg 1/3 reduced fat cream cheese and 2 pkg normal. 4. Baked muffin tins in a water bath for 12-13 minutes. DID NOT OPEN THE OVEN DOOR. When the timer went off, I just shut off the oven and left it closed for about 3 hours, then opened it a crack to let some more heat out, then removed after about another hour. Waterbath + slow cooling = no cracks! 5. Ended up only making 22 cheesecakes (about 1/4 cup of filling per cake). Topped with a ganache of 1 cup heavy cream, 1 tsp vanilla, and 1/2 c dark chocolate chips + 3/4 c milk chocolate chips (all I had on hand). Made WAY too much chocolate - should have only made half.
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5 users found this review helpful

Reuben Casserole

Reviewed: Mar. 29, 2009
Great substitute for the sandwich! Here are the changes I made thanks to other reviews . . . 1. I made half of the recipe since it was just me eating it - I used a 9X9 square glass pan and it was perfect! 2. The upside-down method worked really well - you spray the pan with cooking spray, add the meat, kraut, dressing, cheese, and THEN the bread. 3. The bread should be sprayed with cooking spray as well. I thought maybe tossing it with olive oil would have worked nicely too. Also, I roughly chopped up the meat to make it easier to scoop out of the pan later. 4. I used reduced-fat 1000 Island dressing and used a bit more than half since I like the flavor. 5. Season the bread with PEPPER and NO MORE salt!!! The corned beef and kraut are salty enough! 6. I baked for about 25 minutes uncovered and then served it with a crisp green vegetable :) ***Addendum*** I have now made this recipe many times! 1. Tossed quite a few cubes of bread in olive oil and just threw them on top of the casserole. The bread shrinks when it bakes so feel free to pile them on there. 2. I accidentally bought pastrami and it turned out just fine!
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Honey Baked Chicken II

Reviewed: Apr. 5, 2011
AWESOME and FAST!! Here are the things I did differently: 1. Used 1/4 cup melted, unsalted butter- so basically half the butter. 2. Increased the curry to 1 1/2 teaspoonfuls because we like the flavor. 3. Sprinkled my chicken pieces (breasts without skin and legs with skin) with kosher salt and coarse pepper and then let rest until room temp. 4. Put them in a 9X9 dish, covered with sauce, pierced chicken with a knife to increase flavor, sprinkled with cayenne pepper, and covered with foil. Baked for 30 min then uncovered and cooked until done. 5. Served with rice the first night. ROUND TWO: Make sure to save any extra sauce or consider making extra! Reheated chicken and sauce the next day and used the sauce as a salad dressing. MMM warm chicken and dressing over fresh salad greens!!
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True Blue Custard Crunch Pie

Reviewed: May 31, 2010
A SUPER easy, awesome dessert! Here are the things I did differently . . . 1. I used about 1 1/2 cups of fresh blueberries and about 1 cup of fresh blackberries. The store didn't have enough blueberries :) I cut the larger blackberries in half as well. I think that any combination of berry would have been great with this pie (as long as you don't mind the seeds from the blackberries, etc). 2. Used a frozen (but thawed) 9 inch deep dish pie crust. I thought about increasing the filling but didn't have enough sour cream so I just used the original amount. It worked out just fine! 3. Used lite sour cream. 4. I did use pecans for the topping but you really wouldn't have to. I don't know if I would add them again. 5. Covered the crust of my pie with tin foil so it wouldn't burn after I add the crumble topping. Baked until the crumble topping was a golden brown and the center looked set -- this took longer than the 15 minutes. 6. The pie was pretty good warm but AWESOME the next day cold.
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Mar. 29, 2010
Loved the walnuts!! They took under 15 minutes to make. Here are the things I did differently . . . 1. I used a 6 oz bag of walnut pieces and 1/4 + 1/8 c sugar. 2. Used Pomegranate dried cranberries (made by OceanSpray). 3. Didn't have the cheese so I just added some shredded cheese. 4. Just used the raspberry vinaigrette but am going to try adding the vinegar/oil to cut back on the sweetness of the dressing.
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Black Bean and Couscous Salad

Reviewed: Apr. 21, 2010
Yummy! What a good summer meal. I halved the recipe because it was just me eating it and it still made quite a bit. Here are the things I did differently . . . 1. Whole grain wheat couscous (made by Near East). 2. Chopped the 4 green onions until almost half way through the white part. I wanted some of the onion flavor but not the full amount. 3. Used 1 tbsp + 1 tsp of dried cilantro. 4. I really like corn so I used 1 cup. 5. RINSE and drain the black beans. 6. As for the dressing - I made half of the recipe so I made half of the dressing but I think next time I would make a bit more. I ended up using 1 tbsp + 1 tsp lime juice, 1/2 tsp cumin, and I wish I would have used a bit more oil and red wine vinegar. 7. Added reduced fat feta cheese, roughly chopped. 8. Next time I'll add some chicken or something to make it a fuller meal! 9. Chilled for about 1/2 an hour to let the flavors blend.
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3 users found this review helpful

Asian Avocado

Reviewed: Mar. 31, 2010
A new topping for my sandwiches! My avocado was getting bad so I had to cut it up/mash it to get rid of the bad spots. Here are the things I did a bit differently . . . 1. Mashed my avocado. 2. Used about 3/4 tsp minced garlic. 3. Didn't have ginger root so I substituted about 1/4-1/2 teaspoonful ground ginger. I would add to taste! 4. I used a bit more than 1 tsp of soy sauce for more flavor but use the LOW SODIUM soy sauce. Mine was a bit too salty. 5. Makes a great spread for sandwiches, vegetables, salads, etc.
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Pork Chops in Tomato Sauce

Reviewed: Mar. 30, 2010
A quick dinner! The sauce was okay, not amazing or anything, but worth another shot. Here are the things I did a bit differently . . . 1. Used two cloves of garlic (a little more than 2 tsp). 2. For the butter I used Smart Balance 50/50 sticks. 3. Used 1/4 c of chicken broth in the sauce and used the rest of the can to make my brown rice (I had 1 1/2 c of broth left over so I had to add 1/4 c of water to have enough liquid for 2 servings of rice). 4. Added about 1 1/2 tsp of white sugar -- didn't have brown. Next time I think I'll try with the brown b/c I think the sauce needs the extra flavor.
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Rum Rollover

Reviewed: Mar. 23, 2010
I didn't follow the proportions (didn't have the ability to actually measure it) but you can't really go wrong with this combination!
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3 users found this review helpful

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