janellt Recipe Reviews (Pg. 1) - Allrecipes.com (13994840)

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Famous Meatballs

Reviewed: Nov. 21, 2013
Made exactly as listed for a work potluck. The meatballs were all consumed. I would recommend using high quality meatballs as cheap meatballs will still taste cheap no matter how good the sauce is.
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4 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jul. 27, 2010
I think this ok, but a little sauce heavy. I used only 2 chicken breasts and shredded them with forks. It was plenty of chick in the dish. I also added a 4 oz can of mushrooms and used cream of celery instead of cream of mushroom. Oh, and I used fat free sour cream - just to lighten it up. What I would give 5 stars is the crumb topping. Very good and gives the dish a little something extra. This dish tastes a bit like a tetrazinni- not a bad thing but I'm not sure I'd make it again.
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Sausage Rice Pilaf

Reviewed: Jan. 20, 2010
This was absolutely fantastic! Really hit the spot. I halved the recipe because 8 would have been way too much food. I used Jimmy Dean Sage Sausage and omitted the mushrooms (only because I didn't have any on hand.) I'll add them next time. I also added 1 cup of broccoli to the top and broke them up when the rice was done. It adds a bit of health and color to the dish. It was very, very yummy. A new comfort food.
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6 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Jan. 5, 2010
I didn't really dig this. It reminded me of the stuffing in a stuffed green pepper. It was fine but too tomato-y.
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2 users found this review helpful
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Snickerdoodles II

Reviewed: Dec. 20, 2009
This recipe is actually from Betty Crocker's Best-Loved Cooky Treasures- (yes, that’s how they spelled “cookie”) an out of print paperback they published in 2005 which was a republish from 1963. The shortening and the cream of tartar are the essential ingredients. Don't mess with these by substituting or changing the quantities. The cream of tartar gives them an airiness. And the shortening it what makes the cookies very tender.
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Zucchini Bread IV

Reviewed: Jul. 19, 2009
This was a fantastic recipe that I'll use again. I used 1/2 c of oil and 1/2 c of applesauce. I also used flaxseed in place of the eggs. It is sweet, moist with a crunchy crust. Thanks for submitting Kristen!
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1 user found this review helpful

 
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