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

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Chunky Monkey Pancakes

Reviewed: Mar. 15, 2010
SO DELICIOUS. I enjoyed every bite. Made as per recipe except to switch out the 1 TB of sugar for 1 tsp splenda. I chose to mash my banana, dicing it seemed like too much effort. We loved this, thanks CCL!
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Buffalo Chicken Wontons

Reviewed: Jan. 20, 2010
I put this filling inside phyllo dough, rolled it up, brushed with a little melted butter, and baked at 350 for 11 minutes. (Next time I would go 13, or else spray them with PAM spray also to crisp them faster.) My apologies to the original poster as what I did with their filling no longer constitutes a wonton, but the filling is delish :-) I missed the flavor of blue cheese in these and would add that next time or else serve with blue cheese dressing to dip.
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17 users found this review helpful

Pickled Onions

Reviewed: Oct. 3, 2011
I love these. I first had these when my sister made them from a popular magazine, and now we love to eat them on pork bbq, hot dogs, and hamburgers. They make everything taste unique and great! I used a little bit less salt in mine but I think the total amount would've been fine. Thanks for the recipe :)
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7 users found this review helpful

The Perfect Basic Burger

Reviewed: Jan. 22, 2010
Plain ground beef burgers DEPEND on using quality beef. That means not super lean, and not super fatty, and not so old that it's turning colors (even safe colors.) If you have good, fresh beef, this is a great recipe to use. If you have cheap beef, low-fat beef, beef mixed with turkey or chicken, or old beef, then you're best off using a flavorful recipe that will mask those things. Many chefs suggest not using any seasoning other than salt and pepper--not even eggs or bread crumbs! Why people would vote this one down for being, essentially, "too basic", is beyond me--it's the very first burger recipe most people learn to use!
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6 users found this review helpful
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Bacon Cheese Fries

Reviewed: Jan. 24, 2010
We liked these. I used turkey bacon, which I cooked using "Bacon for a Family or a Crowd" from this site, which yields perfectly flat bacon. Which means it didn't crumble :( So I had to tear my bacon, which was ok, just a little greasy to do! We found that we preferred to mix Frank's RedHot sauce into our Ranch dressing than to eat them with just Ranch. ALSO, a note to anyone using the Shopping List feature from AR: this recipe doesn't add Ranch dressing to your shopping list, so don't forget to write it in :) I didn't realize and we wound up having to go buy Ranch at the last minute! Thanks for the recipe, it's not something I'd make other than special occasions, but as this was a birthday, it was a great treat!
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2 users found this review helpful

Chinese Broccoli

Reviewed: Sep. 30, 2011
I used this with regular broccoli. This will be my go-to recipe for Asian style vegetables, I loved how the cornstarch in the sauce made it thick enough to cling to my veggies! Thanks for the recipe, I wish they sold Chinese broccoli here as that would be a wonderful treat!
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3 users found this review helpful

Baked Chicken Nuggets

Reviewed: Sep. 30, 2011
These were definitely the best breaded chickens I've ever made at home -- I'm sure it's the butter! I was making these as part of an Asian-stye menu so I left out the cheese and thyme, but kept the other measurements. So good! It'll only feed 6 if those 6 aren't very hungry though if you're using standard serving sizes of 4oz each! So tempting to overeat! Thanks for the recipe :)
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Marinated Vegetable Salad

Reviewed: Jan. 27, 2010
This is my favorite cucumber salad I've tried from this site. I did adjust the types of veggies based on what I had (cucumbers, onions, yellow bell pepper, carrots) & I subbed Splenda for the sugar (and reduced it, because Splenda is sweeter than sugar, even though the bag tells you to switch out cup for cup). I wish I'd had the celery, and I'll definitely continue to use bell peppers in this when they're available as the sweetness of the bell pepper made a wonderful contrast with the vinegar dressing. The only thing I'd change for next time is to add a little bit of water, maybe 1/8th cup, because I do like mine a bit more watery and less pungent (though my husband prefers it like this!) Thanks so much for the recipe :)
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2 users found this review helpful

Jersey Fresh Tomato Soup

Reviewed: Oct. 11, 2011
This has a good flavor. One thing I would absolutely do differently next time is to boil my onions and carrots for awhile because 30 minutes was not enough to fully cook my diced baby carrots, so even with an immersion blender there are tiny quite crisp bits in my soup, which I do not care for. I served this soup with AR's "Elvis Sandwich" but I think in the future I would just add the bacon on top of this soup and skip the rest of the side sandwich. Thanks for sharing your recipe!
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Sweet and Sour Jam - Not Just for Chicken

Reviewed: Sep. 30, 2011
This is soooo incredibly good! I didn't make it myself -- my best friend canned this (using peaches) and sent me a few jars. I served them with baked chicken nuggets. I did find I had to cut the jam with rice wine vinegar to get it a bit thinner and a touch less sweet, but I'm sure that just depends on what you're using it for. This is absolutely fantastic, the only thing that could possibly improve it would be some heat :) Thanks for the recipe, mis7up!
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6 users found this review helpful
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Tasty Lentil Tacos

Reviewed: Jan. 31, 2010
This was actually quite good. While the flavor might be closer to 4 stars, the fact that the seasonings are almost perfect in a meat-free meal is worthy of an extra half star, so I rounded it up. They're not better than meat tacos, but they're much better for you. And since lentils are 50 cents a pound, and beef is closer to $4 per pound, well, we'll be having these again :) Though, next time, I might add some green chiles for heat. Thanks for the recipe!
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Jalapeno Popper Wontons

Reviewed: Sep. 30, 2011
I made these in the oven, using butter to baste them. They came out crispy and golden and fantastic. I also used fresh jalapenos, which I'm sure doesn't matter. Thanks for the recipe!
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2 users found this review helpful
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Chicken Tortilla Soup IV

Reviewed: Feb. 1, 2010
I did add a few things due to personal preference but this is a great recipe just as it is. I would suggest though that if you have frozen chicken, you can just boil it in the broth (don't put in the beans til the end) until it is shreddable, then shred it and proceed. I saw no particular reason to burden myself with the thawing and cubing step. (I actually picked that technique up from a recipe on one of those bagged-soup mixes, and loved it. Another tip I learned from the same bagged-soup mix is to crumble tortillas into your soup early on in the cooking process--it thickens it, but more importantly adds a tortilla flavor to the soup, and you can get away with using less tortilla!) Thanks for the recipe, we enjoyed it :)
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Beefy Taco Dip

Reviewed: Feb. 4, 2010
I used to make this for my husband quite often in our unhealthier days. I used more cream cheese, and added a can or two of kidney beans as well in the last stages of cooking (just to heat them through). He usually added jalapeno rings to his serving, and preferred to eat them with whole wheat crackers (because it is a very sturdy dip, and tortilla chips are not terribly sturdy!). Thanks for the memory :)
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Italian Chips

Reviewed: Sep. 15, 2011
Mine took the full 6 minutes, with a switcheroo right in the middle to get both sides even. I did sort of Asian style -- to go with Hot & Sour Soup -- so I just added sesame seeds. I'd add a little salt if not adding cheese if you were going for a flavor other than Italian. They're definitely tasty, just like you'd expect!
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Green Hot Sauce (Salsa Verde)

Reviewed: Feb. 7, 2010
I wish I'd had fresh cilantro, as I like what it adds. Used less serranos (scared of them!) and added the optional lime juice. I don't know if it was the tomatillos or the optional lime juice or what, but I wound up having to add some sweetener to take out some of slight sour taste. My tomatillos were not prime, either, so that may have been it. This was much easier than previous salsa verde recipes I've made where I had to roast the onions, garlic & peppers, and to me tasted just the same. Thanks for the recipe!
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Best Brownies

Reviewed: Feb. 7, 2010
I did NOT make the frosting part--good brownies don't need it, and bad brownies don't deserve to be propped up, so I didn't make the frosting. With that said, these were great, although quite thin, and I did use an 8x8 square pan. I didn't mess around with the recipe at all except to omit the salt as I used salted butter rather than unsalted. I may try these again doubling the recipe and omitting one of the doubled eggs (so 3 total instead of 4 total). These produced fudgy brownies but I did have a layer all around the outside that puffed up and got a bit cakey (but it was ok, not too much like cake, just puffed like storebought brownies, only without the revolting flavor.) I'm a TERRIBAD brownie maker, too, so if this recipe produced something other than cake-rocks for me, it must be a good one :) EDIT: 4/30/10: I just discovered that we ate these so fast I only got one sad, pathetic picture of them in my somewhat rusted 8x8 aluminum pan. These must've been TERRIFIC if we ate them too fast for me to get pictures! :=)
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Sopa De Lima (Mexican Lime Soup)

Reviewed: Jan. 28, 2010
This is a great soup! I replaced the tomatoes with habanero Rotel. I wasn't sure what kind of pepper to use as "green chile pepper" is rather vague, so I used a nice big jalapeno. I also zested my limes and used the zest in the soup. I didn't remove my chicken & cut it up; I just cooked til it was shreddable and then shredded it right in the pot using 2 forks (1 to hold it still, one to tear it into chunks). I served this with optional tequila, tortilla chips, and cream of coconut. (Interestingly, I was the only one to use all three. Go figure.) This was very easy to do; in the future however I will probably use 1 less chicken breast and add a cup of brown rice, pearl barley, or pre-cooked kidney beans (just because I like all those things better than chicken). I'll definitely make this again, and a big thank-you to ShareBear for recommending it!
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Streusel Apple Coffeecake

Reviewed: Sep. 13, 2011
FYI, don't freeze the butter. That's too chilled. Just fridge-ready butter is sufficient. I've tried making crumb mixture both ways, and it's much easier to stab the pieces into crumb size with a pastry blender if the butter is cold but NOT rock-hard. I baked mine for 70 minutes, and it was the perfect amount of baking. I had to add more liquid to this recipe to make the cake part be runny enough to not worry me. (I used skim milk as my liquid, FYI, probably a half-cup, I eyeballed and added and stirred and repeated until it looked how I wanted.) I don't know if that step was necessary, but I loved the texture in the end product, so it certainly didn't hurt. The only thing I would do different is to add a pinch of salt in the streusel and 1/4 tsp of it in the cake part to liven up the flavors. Sugar without salt is a little flat, and while this cake is quite good, I do think the salt would make a significant step towards perfection; I wish I had thought to try it, but didn't realize til I tasted it that it was missing anything. This cake makes a beautiful company-worthy presentation, and is easily 5 stars in flavor (even without the salt!) Thank you for your recipe, I don't think I'm even going to share this one with DH's coworkers this time :=)
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Turtle Bread

Reviewed: Jan. 18, 2010
This was wonderful. A great idea, and a tasty bread. It is a bit plain--after all, it's plain bread. I didn't have instant yeast, so I did mine the old-fashioned 1 hour 1st rise, 30 minutes 2nd rise method. Worked beautifully. I noticed that 2 reviewers said the recipe doesn't tell you what to do with the sugar--it does. First sentence. Usually AR leaves a note when they make a correction on a recipe, so I'm not sure what happened there. Rather than an egg wash, I gave mine a melted butter wash to add flavor and deepen the color without having to overcook the bread. I used 1 cup unbleached white whole wheat flour (King Arthur brand flour makes this, it's great) in place of 1 cup of white AP flour, & it was great. We were kind of sad to eat him! I'll definitely make this again when I'm serving small children, they'll love it :) Thanks for the recipe!
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