JARRIE Recipe Reviews (Pg. 8) - Allrecipes.com (1433562)

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Ricotta Gnocchi

Reviewed: May 22, 2012
I made this with jarred sauce that I doctored up to have the flavors of this one (and the cheese). We thought the gnocchi came out really well, tender and flavorful, if maybe a touch on the salty side, but that has to do with the cheese you use too and mine might've been salty. These are very simple to do and seem impressive when they're really not that difficult or time-consuming to do. Thanks for sharing!
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1 user found this review helpful

"Million Dollar" Chinese Cabbage Salad

Reviewed: May 19, 2012
I emulsified the dressing so that it wouldn't separate overnight as I knew I'd be using the leftover dressing. Otherwise I followed the directions as written, only I keep the crunchy bits as a topping at the last minute instead of mixing in as we can't eat the whole salad in one sitting. Thanks for sharing your recipe!
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9 users found this review helpful

Real Strawberry Frosting

Reviewed: May 17, 2012
Absolutely the best strawberry frosting I've ever tasted. I don't know how much sugar I used, I just add it til it looks and tastes right for me. I did add a little salt because I use unsalted butter. Thanks for sharing, Candice!
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11 users found this review helpful

Stir-Fry Pork with Ginger

Reviewed: May 16, 2012
Needed garlic and a lot more flavor for us. Also, 4 oz of meat constitutes a single serving. So this recipe effectively makes half what it says it does.
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1 user found this review helpful

Gingerbread Waffles

Reviewed: May 14, 2012
I got 8 waffles out of this recipe using a quarter-cup (size 12) ice cream scooper. In my house that's called 4 servings, but DH routinely eats 2-3 servings anyway :D I thought these would benefit from more molasses but otherwise I have no complaints. I do wish I'd made a proper lemon sauce for them instead of just drizzling with lemon juice and confectioner's sugar, though they were certainly tasty that way with berries. Thanks for sharing!
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1 user found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: May 14, 2012
I made a half batch & got 48 cookies using a tablespoon scooper. I subbed toffee chips for the chocolate chips as these are going to be mailed cross-country and it's too hot for choccy chips now. Thanks for sharing!
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1 user found this review helpful

Bangin' Smokey Beef Brisket

Reviewed: May 12, 2012
We thought that this meat didn't really have a lot of flavor on its own without BBQ sauce. We were kind of disappointed, as it smelled fantastic cooking. I did do the full 24 hour marinade, too.
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5 users found this review helpful

Country Quiche

Reviewed: May 7, 2012
The flavor is 5 stars, but it's not enough volume to fit in a 9-inch pie crust, so that's why it's docked a star. You'll need to add more of something, veggies, cheese, eggs, or milk, to get enough mixture for a decent quiche. Super tasty, though next time I will increase the bacon a bit. Thanks for sharing!
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5 users found this review helpful

Buffalo Cheesy Chicken Lasagna

Reviewed: May 7, 2012
I'm not sure where my review for this went. We really liked this, or I did anyway, DH didn't like bell peppers in his "buffalo stuff" but he's a weirdo. I will absolutely make this again, but using celery and grated carrots in place of the bell pepper (for DH's sake, not because I think it needs changed). I no longer recall if I made any special adjustments but I know I left out the mushrooms! Thanks for sharing!
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2 users found this review helpful

Roasted Greek Potatoes with Feta Cheese and Lemon

Reviewed: May 6, 2012
I wish it had garlic. Don't overcrowd the pan or they don't come out right. I think I prefer the versions that cook the potatoes right in the lemon juice for a more robust lemon flavor.
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1 user found this review helpful

Good Meringue

Reviewed: May 5, 2012
This is the first meringue I've ever been really 100% happy with. Incidentally, this is the first one that ever used cream of tartar that I've tried. It was worth every penny - my meringue looked pure white, like clouds, and didn't start to break before hitting stiff peaks. Thank you! EDIT: I made this one again without the cream of tartar and with only 1/2 cup sugar, and baked 13 mins @ 375. I don't know which change made the difference, but I'm even happier with it the 2nd time.
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6 users found this review helpful

Party Pinwheels

Reviewed: May 3, 2012
I switched out some of the veggies for others, (used celery/radishes/sun-dried tomatoes), and we liked these very much. We served with salads and veggies with dip. Thanks for sharing!
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2 users found this review helpful

Ham and Cheese Bowties

Reviewed: Apr. 30, 2012
This was just a little above OK. I wish I'd used cheddar cheese, Colby is too mild in a dish like this. I could not taste the mustard either and would double or triple it next time. Or use dried mustard in that amount. I think the amount of saltiness in this dish is greatly affected by the type of ham used. I used deli ham and omitted all the salt (from water and recipe) and it was a little under-salted to me. For no reason I can quite determine, this sauce was a little thicker than I wanted it to be when it came time to stir in the noodles; I would reduce the flour/butter roux to 3 and 3 next time to suit my own preferences. Thanks for sharing!
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1 user found this review helpful

Lemon Dijon Wings

Reviewed: Apr. 29, 2012
This came out very well. We used this marinade & basting sauce on boneless skinless chicken breasts which I marinated for something like 2 days. I did add some honey to the marinade because the flavor just wasn't popping to me. We only used about half the total amount of marinade & basting sauce that we made, but your results may vary in that 2 lbs of chicken wings has a lot more surface area to coat! I also vastly reduced the salt and pepper and just added them to taste. Thanks for sharing your recipe!
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2 users found this review helpful

Strawberry Fields

Reviewed: Apr. 29, 2012
I made this for Recipe Group for the week of 4/23. I was forced to omit the onions for dietary reasons :( But this was still a 5 star salad. I used reduced fat feta, which was pretty terrible, so I'll use normal feta next time. I really liked the dressing, but I forgot to put the white sugar in. I forgot to even write that ingredient down, actually. The honey was sufficient for me, and I really do love sweet dressings. I would try it both ways but I can vouch that it's plenty tasty without the sugar or onions! Thank you for sharing your recipe :)
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1 user found this review helpful

Caroline's Firecrackers

Reviewed: Apr. 26, 2012
My bark came in a 16 oz pkg and my Cheetos in a 9 3/4 oz package so that's what I used (minus the ones I ate). This is SERIOUSLY addictive stuff. I can't wait to hear what DH's coworkers have to say! I can totally see using this almond bark on the Flamin Hot Munchies mix to make a sort of Chex mix kind of thing, too. I am so sad that anyone, anywhere, threw a batch of this out: I wish they'd thrown it at me! Thanks for sharing, Caroline!
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2 users found this review helpful

Cottage Pudding - Upside Down Cake

Reviewed: Apr. 24, 2012
I made this cake with butter instead of shortening and added a dusting of cinnamon over my apples, but otherwise followed the recipe. This is outstanding -- I already have a favorite upside-down-cake recipe, but wanted to try this one because of the "pudding" name to see if there was a difference. There is -- this cake is MUCH softer and moister than a traditional upside down cake. I can't quite explain it -- it's not like it's wet or anything, but it's so moist that it is definitely a unique addition to my recipe box. Thank you for sharing!
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2 users found this review helpful

Blackberry Apple Pie

Reviewed: Apr. 22, 2012
My husband really enjoyed this, but I think I'd have liked it better as an all apple or all blackberry pie. The combination of the two without any spices didn't really do it for me. A few changes I'd make if I made it again: Use 3 TB of cornstarch because you lose at least one to wetness in the bowl when mixing; add cinnamon and vanilla (in my case probably dry cinnamon and vanilla sugar, but not everyone has vanilla sugar on hand) somehow. Otherwise I thought this came out really pretty and very tasty aside from the points I already mentioned, which were not noticed by anyone but me. Thanks for sharing!
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1 user found this review helpful

Lemon Glazed Cake

Reviewed: Apr. 19, 2012
This review is for the GLAZE ONLY. This is a 5-star glaze if you replace that last tablespoon of water with more lemon juice or butter. I really love what adding butter to glazes does for them -- so decadent! I used this glaze on AR's "Lemon Gold Cake" and they were very very good together. Thanks for sharing!
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8 users found this review helpful

Lemon Gold Cake

Reviewed: Apr. 19, 2012
This cake came out extremely well. Mine seems to have a looser crumb than what is pictured here, which is undoubtedly an error on my part somewhere in the mixing process. The flavor is exactly what I anticipated, though in the future I would probably zest 2 whole lemons just to boost that flavor profile. I made this into a Bundt cake and it took 50 minutes to cook. Thanks for sharing!
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2 users found this review helpful

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