JBAILEY214 Recipe Reviews (Pg. 1) - Allrecipes.com (1570086)

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Cake Balls

Reviewed: Dec. 19, 2010
Wonderful. Here is what I learned after making several batches. 1) use cake mix and packaged frosting only. Trying to be fancy and make from scratch is actually counter productive. I learned that the hard way. 2) bake cake in a 9x13. Cool for 30 minutes. Trim the edges, cut up then cake into sections, and place in a large bowl. 3) use only 1/2 of a can of frosting for each cake and stir by hand. It is easier if you stir the frosting first to loosen it up. 4) roll the balls immediately and freeze them for a couple hours or overnight 5) melt chips, not almond bark. For chocolate chips, add in 1/2 T shortening for each cup of chips. For white chocolate chips, use 1 T shortening for each cup of chips. 6) dip the balls using long wooden picks and then press the pick into a piece of styrofoam so that the coating can dry without creating a "flat side" that you would get if you let them dry on a flat surface. To remove the pick once the chocolate has set, gently twist the pick out. If you just pull, the chocolate will break.
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9 users found this review helpful

World's Best Lasagna

Reviewed: Sep. 17, 2006
I have been on a long search and agree this is the best lasagna I have found. The sauce is fantastic, which is a big compliment from me as I'm very picky about my sauce. I read a lot of other people's comments. At the end of the day, I made the recipe as written except that I omitted the salt, use 1.25 pounds of ground beef, spicy italian sausage instead of sweet, and used only half the ricotta. How much ricotta you use is really up to personal taste. My view is a little goes a long ways. Several people mentioned doing it in three layers instead of two, but two took it up to the very top of the pan anyway. This recipe is great!
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67 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Jan. 18, 2004
Excellent pankcakes! The only change I made was to add about 1/2 teaspoon vanilla for flavor. I don't how they came up with the servings though. If this is the primary breakfast food you are serving, it will only feed about three people. It will make around 10 small pancakes.
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3 users found this review helpful

Peanut Blossoms

Reviewed: Dec. 29, 2003
If you like the taste of peanut butter and chocolate, these are probably some of the best cookies you will ever taste. This recipe has it down to a science. I usually only end up with about 36 though because I roll them too big despite my best efforts. Try and get as close to 48 as you can though. The smaller cookies tend not to break as easily. What worked best for me was baking them for 7.5 minutes, then adding the chocolate, and baking them for an additional minute to a minute-and-a-half. That left them nice a soft. To help prevent them from breaking too easily, I let them cool on the pan for three or four minutes.
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3 users found this review helpful

Mom's Best Spaghetti Sauce

Reviewed: Dec. 29, 2003
I don't mind spending time on a sauce, but this one is NOT worth the effort. Even after a significant amount of doctoring it up, it was still bland and unimpressive. You will not be happy with the results no matter what, and you especially won't be happy after you invest 6 hours or more.
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2 users found this review helpful

Egg Salad I

Reviewed: Dec. 21, 2003
This is an issue of personal taste, but I found the onions and amount of mustard completely overwhelming. If you are looking for a "traditional" egg salad, keep looking.
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4 users found this review helpful

Tomato Curry Chicken

Reviewed: Nov. 26, 2003
This is the recipe my friends ask for the most often. Taking another's advice, I have added some spices and made a few changes. I add a can of drained diced tomatoes in addition to the soup. With the diced tomatoes, I think the recipe needs more spices so I use 2.5 teaspoons of curry and add in 1.5 teaspoons of cumin and 1.5 teaspoons garam masala. After it is finished baking, I dice up the chicken and serve the dish over rice.
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47 users found this review helpful

Chocolate Malt Bars

Reviewed: May 20, 2003
The bar part of the recipe is good. Sort of a malt brownie. I found the frosting a little odd. Malt powder just didn't blend smooth enough in the forsting for my taste. Would consider making it again, maybe without the frosting or with a normal chocolate butter cream.
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1 user found this review helpful

Spinach and Artichoke Dip

Reviewed: May 5, 2003
Great recipe. To get the richest flavor, I had 8 strips of fried and crumbled bacon. I found the cheese to be way to much. Using slightly less than 1 cup is what I have settled on. I have never served this and had leftovers. It is incredibly easy and you will get nothing but rave reviews.
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3 users found this review helpful

Cheesy Ranch New Red Potatoes

Reviewed: Apr. 6, 2003
Excellent recipe. I made is for some friends and they loved it! I followed some others advice though and made some changes. I don't think I will ever try making it as the recipe says. I used 12 medium sized new red potatoes and cut them into quarters. I boiled them for almost 15 minutes. I then mixed the potatoes, cheese, and ranch dressing, along with 1/3 c of chopped green onions, and placed them in a 2 quart casserole dish. I baked it for about 10 minutes and it came out wonderful. Some of the potatoes will break down so it is more of a casserole type dish. One word of caution - pick your ranch dressing carefully. Since the potatoes and cheese are very mild in flavor, the taste of your dressing will really stand out. Pick a mild flavored ranch. I tried using a Bacon Ranch, and I thought the bacon flavor was a little too strong. With the medium sized potatoes, I ended up with enough food for 8. I didn't add any extra dressing or cheese either. In fact, next time I may cut it back just a little. This one is a keeper!
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63 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 31, 2003
What a wonderful and simple recipe. I got nothing but compliments. Having not used a slow cooker very much, I wasn't quite sure what to do with a smaller roast. I got a 3 pound roast, which is all would really fit my slow cooker. I cooked it 7.5 hours, but I'm sure 8 would have been fine. It was very moist and tender. I never bothered searing it before hand, but I did rub some salt, pepper, and fresh chopped garlic and worcestershire sauce on it the night before. I cut the liquids in half, but still needed to thicken the gravy a little. I took other people's advice and used beef broth instead of water. I tried using a little red wine as well, but don't think it added enough flavor to bother with again. Overall, a big success. I will definitely make it again.
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11 users found this review helpful

Scalloped Corn

Reviewed: Mar. 31, 2003
Excellent recipe. I almost expected it to be too dry given some of the other reviews, but I was very pleasantly surprised. It was moist and almost like a corn souffle. I can't wait to make it again.
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0 users found this review helpful

 
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