Jillbeast Recipe Reviews (Pg. 1) - Allrecipes.com (1513331)

Deep-Fried Turkey Marinade

Reviewed: Apr. 6, 2009

This was really tasty. We did two turkeys, the brine in Brown Sugar and Water and this recipe. It turned out really tasty and the deep frying ensures it's moist! Ours did end up darkening to a very dark, dark brown, but it didn't taste burnt at all and believe me, we eat the skin! The marinade made so much that we didn't use it all and there was enough left for a whole other turkey. I would also recommend gloves for sensitive skin. Really off the wall, but great recipe!!

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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 2, 2008

I like easy, and this is easy! The second time I made it I had to improvise for lack of Onion Soup mix :-) I put some au jus concentrate, some dehydrated onions and home dehydrated sliced mushrooms, some granulated garlic, some paprika, a little chicken soup buillion, the reduced fat cream of mushroom soup, about a half a soup can of water and some celery salt. I cooked at 180 for 8 hours and it came out really well. I seared my 3.65 lb chuck roast really well first in olive oil, seasoned with salt and pepper first, so I could utilize my cast iron skillet. That adds time, but it browns the meat so nicely! Will make again! It's fun to use the recipe as written or to improvise as needed. Always turns out well. It's so funny that 3008 plus people have reviewed this! Had to get my .02 cents in. Perfect for this cold weather.

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Vegan Mac and No Cheese

Reviewed: May 16, 2007

It turned out well, although I only used brown rice noodles instead of regular. Use water when reheating. It's not a bad taste! The health benefits are there as well.

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Basic Daiquiri

Reviewed: May 14, 2006

Worked great for me! I just love daiqiris! I've been looking for a decent recipe. I might add a little more ice, but who knows what ice is needed, when you can just improvise?

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Corned Beef and Cabbage II

Reviewed: Apr. 1, 2006

OG 04/01/06 review: This recipe was really great and easy! When we got up to our new cabin the stove wasn't working correctly so I cut the water down to about 1/4 cup or less, and did it in a crock pot for 8 hours on Low. Turned out magnificently! The orange wasn't discernable as a separate taste really (I'm not in the Fruit and Meat camp normally), but imparted a more complex flavor that is indescribable. I only wish I had tried cooking the cabbage with the apple, but I barely remembered to cook the cabbage, the room smelled so great! I served it with mustard. 2007 addendum: Did this again in 2007, rinsed smaller brisket (3.25 lbs.), used included spice pack plus a little more pickling spice, one orange, one onion, celery salt (just two shakes) and 1/4 cup water in the 4 quart crock pot since it is about the same as cooking in a sealed oven...maybe a little moister so you have to cut the water down due to the practically sealed environment. Again I used about 8 hours as the rule, but took it out in 7. Turned out swell again this year! But I must say, please, please get the more expensive cuts without all of the salt, etc.. Otherwise it tends to run a little salty. This year I added a granny smith to the cabbage. It was heavenly! The prep for this is so simple because there's no dicing, just slice ingredients throw it all in the crockpot (shears minutes off wrapping in foil) and plug it in, but don't forget to turn it on!

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81 users found this review helpful

Apricot Chicken I

Reviewed: Aug. 14, 2005

I love this recipe, especially since I can ammend it in so many ways if I don't have the bottle of dressing. Sometimes I used the Chilled Russian dressing recipe here on Allrecipes.com. Over rice, it couldn't be a simpler meal, but you'd be surprised (as the popularity proves) how wonderful it turns out.

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Slow Cooker Sauerkraut and Sausage

Reviewed: Aug. 8, 2005

Lovely! I had a package (plastic tube type stuff) of breakfast type sausage 12 oz. and reduced the recipe using the calculator to 3 servings. I slit a hole near the crimp in the sausage and squirted it out in a loop around the crock and it turned out wonderfully! Other than that I followed the recipe to the letter (using the 3 servings measurements as a guideline) but added a few ounces of water before turning it to low. Turned out great! I also used about half a jar of sauerkraut (usually 32 oz.) and added all of the juice.

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29 users found this review helpful

Chicken Oreganato

Reviewed: Jun. 3, 2005

I mod'd this recipe to 6 pieces and just threw on enough seasoning too look good to me (a lot). Of the lemon tree I used two small instead of one. I approximated a little more than three Tbs. of the olive oil. Used skinless thighs since there was enough oil in the recipe. I poured a little more than half of the lemon oil mix on the chicken the first time so I had to turn the chicken in the pan by hand to coat them thoroughly. Drizzled the remaining 1/4 on after 15. Still turned out *wonderful*, moist and flavorful, if I do say so myself. I'd not make the mistake again of adding too much of the lemon/oil at first and add more later so more lemon comes through. Thanks for the EZ meal.

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Oven Kalua Pork

Reviewed: May 13, 2005

I loved it! I had to change the recipe since I accidentally purchased a 2.5 lb Pork Loin Center cut roast. I placed it in my crockpot after stabbing it with a knife and putting Kosher salt on it and placed about 1.5 Tbs. of hickory smoke flavoring on it (which I feared may have been too much so I poured off the excess after about a half hour). I left it for 8.5 hours on low and it turned out wonderfully despite my fears that it wouldn't. After about two hours I added a couple of Tbs. of peanut oil because I also feared the meat was too lean. Great stuff!

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Cardamom Chicken with Salt and Pepper Crust

Reviewed: May 4, 2005

Best Chicken Ever! I put too much salt on mine, but the color and the smells and the flavor is wonderful!! I let mine marinade over 24 hours, but it is so worth it. You probably don't need to marinade it that long, but it worked for me. Merci for the recipe! I cut mine down to three pieces of thigh using the calculator at the bottom. You can find cardamom inexpensive at the Indian/Asian grocery store.

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7 users found this review helpful

Pizza Dough II

Reviewed: May 3, 2005

This dough is perfect, and comes out perfect everytime I make it. Tastes wonderful and cooks up (on a stone at least) really well.

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Exquisite Pizza Sauce

Reviewed: Jan. 6, 2004

Sauce recipe was very easy, however I was a little freer with the herbs as I love intense sauce. I used 1/2 Tbs. anchovy sauce instead of the paste and salt. I love the taste before cooking and wonder how I can intensify it more! I could even take more pepper heat! I did cut the honey and add 1 Tbs. white sugar as I like less sweet...you can cut the sugar if you like more savory flavors.

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Spaghetti With Peanut Butter Sauce

Reviewed: Dec. 15, 2003

Pretty easy and quick! I used prechopped garlic, hot sauce and reduced fat peanut butter, toasted seasame oil and no cream or cilantro and it turned out just fine. You could also add fish sauce for more of a Thai flavor. Great meal if you are relying on your pantry alone :-) Jill

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2 users found this review helpful