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

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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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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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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
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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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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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Oct. 22, 2009
Very good! Made a few changes that I think pushed this recipe from 4 stars to 5. Here's what I did differently . . . 1. Seasoned the chicken with Lawry's seasoning salt (any seasoning salt would probably do) prior to cooking. 2. I did NOT add any other spices while cooking the chicken. I mixed those in later. 3. Cooked 1/2 cup, maybe more, of diced onions with the chicken. 4. Drained my chicken mixture and added it to a small bowl with black beans, green chile peppers. 5. Here are the spices I used: 1 1/2 tbsp dried cilantro, 1/4 tsp each of garlic powder, onion powder, paprika, and 1 tsp each of chili powder and cumin. 6. I also added about 1/4 c (1 small can) of diced black olives. 7. Let my mixture sit overnight b/c I didn't have enough time to cook it! 8. The next day I added the sour cream and the cheese directly to my chicken mixture. Followed the sauce/layer directions 9. Baked in a round pyrex bowl using two whole wheat tortillas per layer. 10. Topped with whatever salsa I had left in the fridge! 11. B/C of the bulk, would more cooking time while covered with foil -- otherwise the layers won't be all the way warmed.
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Fried Mozzarella Cheese Sticks

Reviewed: Oct. 22, 2009
Awesome "bar" snack! My fiance made these for me and I loved them! 1. We didn't use nearly the amount of flour/cornstarch so I would cut that in half. 2. We also cut our cheese sticks in half which was the perfect size for our small saucepan. 3. Plain breadcrumbs + 2 tsp Italian seasoning. 4. Followed the dipping order. 5. Did NOT use a quart of oil . . . we just fried them in our medium saucepan, a few at a time. Just be careful not to overfill the pan with oil or add too many cheese sticks at a time!
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Cornbread Muffins I

Reviewed: Mar. 22, 2010
Excellent cornbread muffin! Served them with chili and the eaters raved about them. Here are the things I did differently . . . 1. Used a thicker clover honey instead of "normal" honey but it worked out just fine. 2. Substituted a 14.5 oz can of sweet corn (drained) instead of the frozen corn. 3. Used paper liners --> easy clean-up! 4. Made about 16 muffins for 1 batch. 5. Oh, and I used 1% milk.
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Banana Pudding Squares

Reviewed: Mar. 22, 2010
My fiances favorite dessert! Here are the things I did differently . . . 1. Make sure you have a few extra nilla wafers and margarine. I used the proper amount once and the crust wasn't solid enough so when I put the cream cheese layer on, it all just lifted right out of the pan. 2. Didn't use the baking chocolate b/c it tastes fine without it.
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Stuffed Jalapenos III

Reviewed: May 15, 2009
These are spicy little snacks! I loved them but some of them were a bit too spicy. Here are a few changes I made . . . 1. WEAR GLOVES - otherwise you'll ruin your eyes/contacts for a day. 2. Thanks to another review, I used raspberry cream cheese instead of the plain stuff. Don't worry about getting the whipped kind, you can just beat it with a fork. IT'S AWESOME! 3. I stuffed my halved peppers, sprinkled them with BROWN SUGAR, and then wrapped them in smoked turkey bacon. The turkey bacon was perfect due to its thickness. 4. I also used a whole piece of bacon. 5. I also used chive/onion cream cheese (w/o the brown sugar step) and those were great too!
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Caesar Salad Supreme

Reviewed: Mar. 23, 2010
Great!! I LOVE caesar salads and this recipe is so easy. Here are the things I did a bit differently . . . 1. I didn't make the croutons like the recipe. I used olive oil to lightly coat my old bread, seasoned with Italian seasons, pepper, salt, baked at 350 for about 10-15 minutes (stir if necessary). 2. Used Kraft olive oil mayo. 3. I only used 1 tsp of anchovy paste and thought it was just fine. 4. I let the dressing sit overnight and it was thick. However, I rinsed my lettuce and once the dressing was in it and tossed, it was just fine. The water from the lettuce worked perfectly as a thinning agent. 5. I tossed some shredded parmesan cheese in with the salad. 6. One batch covered a 10 oz bag of romaine lettuce with a bit of dressing to spare (depending on your taste).
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Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 24, 2010
GREAT recipe!!! I couldn't stop eating it!!! Here are the things I did differently . . . 1. I used lemon & pepper seasoning salt so I left out the 1 tsp salt. The chicken was salted just fine in my opinion. 2. After seasoning both sides of the chicken, I ended up with about 1 1/4 teaspoonful more seasoning mixture than needed (keep for further seasoning). 3. Used 3 tbsp of Smart Balance 50/50 stick butter. 4. The sauce was a good consistency without any help from flour or cornstarch. Maybe it has to do with the fat content from the cream or the fat from the butter or the high heat . . . I'm not sure! 5. You will probably need more sauce. Maybe double the cream . . . if necessary use more butter and seasonings!
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Tomato Vodka Sauce

Reviewed: Mar. 27, 2010
YUMMY! An easy-to-make sauce for a nice weekend meal. Here are the things I did differently . . . 1. Used Smart Balance 50/50 butter. 2. Diced 2 cloves of garlic and added it to the cooking onions. 3. Used 2 cans (14.5 oz each) of diced petite tomatoes with garlic and olive oil. 4. Added a little under 1/4 tsp of dried sweet basil. 5. Left a bit more liquid hanging around when I added my cream . . . I like liquidy sauces. 6. Never added any salt to the sauce, I didn't think it needed it. 7. Topped with Italian shredded cheese instead of Parmesan cheese. 8. Served with a crisp green salad and bread!
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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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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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Tangy Tenderloin

Reviewed: Apr. 11, 2010
So EASY!! Here are the things I did differently . . . 1. Used 2 boneless pork loin butterly chops (about 8 oz) -- cut them in half so they made 4 servings. 2. Made these in a skillet so I heated the olive oil over medium heat and added the flour-dredged (seasoned with PEPPER ONLY -- there's a lot of salt in the soup mix) chops. Browned on both sides and reduced heat to low-medium. 3. Used Kraft Light Catalina dressing. 4. Added 1 clove of garlic, chopped. 5. Used 1/2-3/4 envelope dry onion mix. 6. Accidentally used an 1/8 c honey lol!! They were too sweet but not actually by a lot. Maybe eyeball half of an 1/8 c (1/16) of honey 7. Added sauce over browned pork chops. Flipped occasionally to make sure they got sauce on both sides. 8. Cooked until the chops were done!! Spooned some sauce on top of each one and served with a green salad. 9. There was about 1/2 c sauce leftover after I generously topped my 4 chops so you could probably make 5-6 2 oz pork chops.
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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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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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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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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Mar. 23, 2010
What a different take on a cupcake! I cheated a bit and bought the pre-made cookies that were already cut and everything! I just threw the package in the freezer and they worked perfectly. And as usual, I used cupcake liners! For $0.88 for a package of about 100 they are well worth the money!
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