Jessica Salafia Recipe Reviews (Pg. 1) - Allrecipes.com (14006817)

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Jessica Salafia

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Basic British Scones

Reviewed: Oct. 28, 2014
I have to laugh a bit at the reviews complaining that the lack of milk and butter in this recipe make these scones "too dry." Well... that's a genuine British scone: dry. You eat them with tea. This recipe is really perfect nearly-as-is (USE BUTTER, NOT MARGARINE). The texture is nice and light, with a perfect crumb. Just keep an eye on them in the oven or they really will be too dry. My own oven can be unpredictable being a gas oven, so while I time them per the recipe I still keep an eye on the color to be a nice light golden.
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5 users found this review helpful

Elnora's Peach Cobbler

Reviewed: Jul. 20, 2014
We love this recipe, and will definitely make it again. It's far better than other peach cobblers I've tried. I did make a couple of changes due to other reviews and what I had on hand. I used half white peaches and half yellow because that's what I had; From experience with other cobblers being too cakey and dense, I sifted the dry ingredients before blending with liquids; from experience with soggy cobblers I added 2 tsp of cornstarch to the peaches prior to adding to the baking dish; and I sprinkled a very small amount of allspice over the peaches before adding the batter because there was so little sugar blended with the peaches and we like a small amount of spice to help bring out the flavor. NO EXTRA SUGAR NEEDED and the allspice I added was barely a dusting. Will definitely be using this recipe again.
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2 users found this review helpful

Lactose-Free Blueberry-Cinnamon Cobbler

Reviewed: Jul. 6, 2014
This was a lovely, simple, delicious recipe that I'll be making again. It was the perfect ratio of fruit to batter, as long as the fruit is spread out to one layer in the baking dish. I don't like to make major changes to a recipe the first time I make it but the reviews to reduce the sugar were so consistent that I reduced the amount of sugar in the recipe; 1/2 cup only in the batter and 3/4 cup in the topping. I wouldn't reduce it below a 1/2 cup in the batter or it would be too thin, but I would reduce the topping further to a 1/2 cup. I added a full teaspoon of cinnamon, as a couple of reviews indicated that adding more cinnamon made a very positive difference and I'm glad I did. I always think cinnamon and blueberries is a strange pairing, but it's also always a nice surprise. The last change I made was to add a couple teaspoons of cornstarch to the blueberry-lemon juice mixture, which made sure that it didn't turn out soggy as it had for a few members, and instead it made a lovely thick syrup. Because of past cobblers I've made, I sifted the flour and baking powder together. That helped the texture of the cobbler be "cobblery" but not cakey, lumpy, or heavy. I also used organic sugar rather than white sugar. I used lactose-free whole milk + a teaspoon of vanilla extract. I think that there was too much baking powder because I could taste it so next time I'll reduce by 1/2 tsp. Since I sift, b.powder isn't as much as issue.
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Yummy Blueberry Cobbler

Reviewed: Jul. 6, 2014
This was a lovely, simple, delicious recipe that I'll be making again. It was the perfect ratio of fruit to batter, as long as the fruit is spread out to one layer in the baking dish. I don't like to make major changes to a recipe the first time I make it but the reviews to reduce the sugar were so consistent that I reduced the amount of sugar in the recipe; 1/2 cup only in the batter and 3/4 cup in the topping. I wouldn't reduce it below a 1/2 cup in the batter or it would be too thin, but I would reduce the topping further to a 1/2 cup. I added a full teaspoon of cinnamon, as a couple of reviews indicated that adding more cinnamon made a very positive difference and I'm glad I did. I always think cinnamon and blueberries is a strange pairing, but it's also always a nice surprise. The last change I made was to add a couple teaspoons of cornstarch to the blueberry-lemon juice mixture, which made sure that it didn't turn out soggy as it had for a few members, and instead it made a lovely thick syrup. Because of past cobblers I've made, I sifted the flour and baking powder together. That helped the texture of the cobbler be "cobblery" but not cakey, lumpy, or heavy. I also used organic sugar rather than white sugar. I used lactose-free whole milk + a teaspoon of vanilla extract. I think that there was too much baking powder because I could taste it so next time I'll reduce by 1/2 tsp. Since I sift, b.powder isn't as much as issue.
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1 user found this review helpful

Classic Dinner Rolls

Reviewed: Apr. 19, 2014
We love this recipe. It's delicious, not too sweet, and satisfies every palate (even picky ones). The texture is nice and soft, with a melt-in-your-mouth texture. We've brought this recipe to holiday events and received high praise for it from adults and little ones alike. They're a perfect side pairing, or for sopping up gravy and juices. They turn out perfectly each and every time. They're now expected alongside my cheesecake at every holiday event and I have to double the recipe. *I do use bread flour and I spritz the top with olive oil from my kitchen diffuser rather than brushing with more butter. I've been toying with the idea of sprinkling the tops with parmigiana too, but I hate to mess with the delicious simplicity.
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1 user found this review helpful

Potatoes and Peppers

Reviewed: Nov. 11, 2013
I made this for my family tonight with only one major change: one green pepper + one orange pepper. I also used chopped red potatoes, and less olive oil than called for in the recipe. This was easy, quick, flavorful, and got rave reviews from two of my daughters and my husband. He couldn't stop complimenting the dish. It was like having two sides in one paired with chunked chicken breasts with Italian style seasonings (a la a recipe idea my 8 year old had). They have already requested that this dish go into our regular rotation.
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Pumpkin Muffins with Streusel Topping

Reviewed: Oct. 10, 2012
Splendid recipe. I used paper liners and prepped for 24 muffins. I didn't have enough oil on hand so I replaced it with melted butter with excellent results. I also used Quaker Instant Oats. As others noted, I made sure to double the topping. This recipe is a keeper. Even my pumpkin-hating husband has eaten a few. There are only 4 muffins left and I made these last night (sans raisins). There are no complaints about any aspect of this recipe. Having a gas oven that cooks on the hot side, I had to make sure to cook on the shorter side of the cook time.
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2 users found this review helpful

Home-Made Cream of Chicken Soup

Reviewed: Jul. 31, 2012
Superb. I made this almost exactly leaving out only the sugar. I'm currently using it as an ingredient in another recipe it's so good (Baked Chicken Broccoli and Rice by Campbell's Kitchen) in place of the suggested Cream of Chicken and Broccoli Condensed Soup. My eldest daughter wanted me to add that this soup six stars out of five. She's a "cream of ..." connousieur. My husband is very impressed with the recipe as well and hopes to make it into our regular rotation.
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2 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Apr. 30, 2012
These were a hit with the whole family, including my pickiest eater: a child with sensory processing disorder and Autism. I love this recipe because it was simple, quick, flavorful, versatile, and lactose-free. As another reviewer suggested I used freshly made breadcrumbs and didn't notice any moisture problems at all. In fact the burgers were overflowing with juices. Thank you for a fabulous recipe that my husband AND all 3 of my daughters have requested to keep in our regular rotation.
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1 user found this review helpful

 
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