JARRIE Recipe Reviews (Pg. 1) - Allrecipes.com (1433562)

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Melt In Your Mouth Pie

Reviewed: Nov. 26, 2003
This pie is delicious. I had to use lime juice instead of lemon juice, because that's what I had on hand, and it came out delicious. One note: the recipe as written makes enough filling for 2 small pies, or one over-stuffed one. 5 stars!
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6 users found this review helpful

Homemade Butter

Reviewed: Nov. 26, 2003
It doesn't taste quite as good as real butter :( I salted mine, but I guess I didn't add enough salt for my tastes. It's creamy and tasty, but it DOES require a lot of effort to shake it til it becomes butter. Note to everyone considering this recipe: Cool whip containers aren't airtight. Mine kept leaking. I will use a canning jar next time.
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1 user found this review helpful

Marian's Creamed Corn

Reviewed: Nov. 27, 2003
Based on the recommendations here, I decreased the sugar to 1 tablespoon. This dish was a great success--it was the only non-dessert item that was completely polished off at Thanksgiving dinner!
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2 users found this review helpful

Peanut Butter Pie

Reviewed: Jul. 17, 2004
I made this at Christmas, and I think everyone really liked it except me. It wasn't really as firm as I wanted--I think I really needed a freezer pie, rather than a fridge pie. It wasn't un-firm, but it was no firmer than your average cheesecake. It did not hold up well to heat (unlike the other three no-bake cheesecakes I made). That's not a fault with the recipe, just a warning for others--it really needs to be kept quite cold.
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3 users found this review helpful
Photo by JARRIE

Bread and Celery Stuffing

Reviewed: Jul. 27, 2004
I'm revising my previous rating of a rather wet 4 stars to a perfect 5. This recipe has a fabulous flavor, maybe even better than my mom's, and I solved the wetness problem by learning to mix with my hands and not just a wooden spoon! It really does help. Even though the sensation of buttery fingers is still not one I'll treasure, this recipe IS one I'll treasure :)
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1 user found this review helpful

Sunny's Creamy Chicken Pork Chops

Reviewed: Jul. 27, 2004
So delicious, reminded me a bit of Mongolian Beef, oddly. It was very simple. I used half an onion, and minced garlic which I added when I put the chops in (not before, so it wouldn't burn). The gravy was so fabulous my boyfriend made more mashed potatoes so he could finish it off!
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1 user found this review helpful

Chicken Alfredo with Fettuccini Noodles

Reviewed: Oct. 8, 2004
It was much tastier than most alfredo sauces I've had in restaurants, but it still wasn't quite what I was looking for. The recipe didn't call for any spices; I salted, peppered, and herbed mine up (but forgot garlic). I'd add garlic next time and more parmesan, less ricotta, and it might just be perfect.
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6 users found this review helpful

Chocolate Mint Sugar Cookie Drops

Reviewed: Nov. 8, 2004
A delicious cookie! I think I used more than 2 cups of chips; I used a full 10 ounce bag, but it had melted and reformed so I had to break them up; so I didn't measure them in a measuring cup. I chilled my dough, and found that 2 out of every 14 cookies baked flattened. I ate them. (The rest are for Christmas.) Problem solved, I say! Bravo for a tasty recipe!
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2 users found this review helpful

Almond Cookies I

Reviewed: Nov. 12, 2004
After reading the reviews, I altered mine. I used double the almonds (1 full cup ground). I used 2 teaspoons almond extract and 1/2 teaspoon hazelnut extract instead of amaretto (which I didn't have). The cookies are very tasty! NOTE: These cookies DO NOT SPREAD. Whatever shape they're in when you put them on the sheet is the shape they'll wind up in, so be sure it's an aesthetically pleasant shape! And that two inches apart is silly; I fit 24 cookies per sheet with great success. An excellent little cookie!
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200 users found this review helpful

Melt In Your Mouth Pie

Reviewed: Nov. 12, 2004
This recipe is on the site in two different places, somehow. I make it frequently since I found this recipe, so I thought I'd rate it in this spot too. It's a fabulous pie, and lime juice is tastier than lemon juice (I've tried both ways). Be warned that you *must* put it in two shells if you are using 8-inch shells; you will not be able to squeeze it in one 8-inch (instead of one 10-inch as per the recipe) no matter how hard you try (and I tried hard!) This is requested for all family occasions now :)
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10 users found this review helpful

Kay's Shortbread

Reviewed: Nov. 13, 2004
This is delicious! Unfortunately--and I suspected this would happen--it's not solid enough in wedge-shape for me to hope to freeze the finished cookies and use later. I think I will try shaping them in the bottoms of muffin or minimuffin tins for a solid, less breakable cookie next time.
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1 user found this review helpful

Holiday Peppermint Bark

Reviewed: Nov. 15, 2004
This worked out very well. I made white chocolate with wintergreen pieces, and semisweet chocolate with peppermint pieces. The semisweet is softer at the end product; it's just more fragile, but not terribly so. It'll still hold up for giving away in tins. I used the double boiler and a tbsp of corn oil for melting mine. I spread it out on wax paper because I don't relish the idea of peeling candy off a cookie sheet. Also, if you put it on wax paper, you can break it up without touching it (a plus for me since I don't want to give gifts with my fingerprints all over them!) A note to anyone who tries semisweet chocolate; you'll need lots more candy for flavoring than you need with the white chocolate, or else your mint will be drowned out. I used 10 candy canes; I'll use 20 next time.
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5 users found this review helpful
Photo by JARRIE

Candy Bar Bars by EAGLE BRAND®

Reviewed: Nov. 22, 2004
Absolutely delicious! Definitely the best sweet I've made so far this holiday season! It's very fragile though, so you'll want to factor that in your storage plans.[EDIT: NOT fragile now, read below] Also, the condensed milk sort of glues it to your pan, so either keep the milk away from the pan edges, or figure out some method of freeing your bars from your pan without ripping them into pieces. As a side note, using 4 cups of just chocolate makes for an extremely rich treat. (I used milk chocolate, dark chocolate, and Almond Joys.) Next time I will very likely substitute one of the cups of candy with peanuts, so as to make a less rich (and less gooey, and less time-consuming, cutting up 4 cups of candy took me over an hour) treat. I will definitely make this again! EDIT 12/24/09: I have made this many times now, my family demands it. Now I line the pan w/parchment paper. I spray my hands w/PAM spray before putting in the crust. I press the goodies into the milk to get them stuck firmly in there. I let it COMPLETELY cool after cooking & remove the entire thing from the pan using the paper. I peel the paper away from the sides, and slice away. I use a 9x13, and I get 28 dense, delicious bars. They're no longer fragile, as they were in my original review. Hope this helps someone!
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9 users found this review helpful

Glazed Nuts

Reviewed: Oct. 5, 2005
I tried this recipe with peanuts, since those are cheap and I was testing the flavor (not a big fan of cloves, myself). The flavor came out fine but some of the nuts burned while some never got entirely done. It was sort of a sticky mess and not what I wanted, but from reading the other reviews, I'm sure I did something wrong. I tried it twice though so either peanuts are a bad idea or my oven is screwy.
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3 users found this review helpful

Brazilian Coffee Cookies

Reviewed: Oct. 5, 2005
These are excellent, the review that said they have a subtle coffee taste is correct (I used decaf Folger's, I wanted to be able to see the coffee in the cookies). I will definitely make these again, next time I might try a packet of coffee powder with the Folger's crytals. I rolled mine in regular sugar, and I didn't get the 'crackling' effect so maybe confectioner's sugar is what is needed to make these cookies 'crackle' on top.
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13 users found this review helpful

Hash Brown Casserole II

Reviewed: Oct. 7, 2007
My husband loved it, but I didn't care for this. I made this again, and this time I used fresh cut potatoes and it came out great. I had to cook it a long, long, long time though--more than 2 hours using fresh potatoes. *shrug* It was worth it though!
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2 users found this review helpful

Rich Pasta for the Poor Kitchen

Reviewed: Oct. 7, 2007
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).
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39 users found this review helpful

Chow Mein Noodle Cookie

Reviewed: Feb. 9, 2009
Works like a charm, and always a favorite.
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4 users found this review helpful

Cream-Topped Grapes

Reviewed: Feb. 12, 2009
My husband really, really liked this, but all I could taste was sugary sour cream. Also, even though my cream cheese was plenty warm enough, when I beat it with my mixer, the end product had little lumps in it kind of like cottage cheese. I will make this again though--my husband liked it *that* much.
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A-Maize-ing Corn Chowder

Reviewed: Feb. 16, 2009
My husband ate every bit of this over the course of 3 days. I replaced the salt with an equal amount of Cajun seasoning mix and used all creamed corn (because I was trying to get rid of it). Those were the only changes I made; it was very easy; and I will make it for him again!
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1 user found this review helpful

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