LADYJAYPEE Recipe Reviews (Pg. 10) - Allrecipes.com (1584389)

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Cardamom Almond Biscotti

Reviewed: Dec. 2, 2006
I followed this recipe with one tiny exception; I ran out of almond extract so had to sub 1 of the teaspoons with vanilla. I used whole almonds and coarsely chopped them and it was really nice to have a chunkier almond crunch to the cookie. I've made biscotti before, but found this recipe difficult to work with. When I went to slice it after the first bake, it crumbled and fell apart very easily and therefore did not make a very nice-looking cookie. I tried, on the second batch, taking it out of the oven earlier than 30 minutes and slicing it; it was still a little doughy in the middle, but it did slice a bit better. Both batches took a lot longer than 5-6 minutes to bake on the second baking. In spite of all of that, they do taste VERY good. I would make them again and try adding more cardamom; really like that spice. Thanks for the recipe, Verna. UPDATE: I gave this another try and made sure that I rolled the dough log out to 15". I also mixed the dough in the food processor, upped the cardamom to 1.5tsp, and, again, did the 2nd bake for 10mins, rather than 5-6. They came out pretty perfect this time. Great golden color and good biscotti texture. I also dipped some of them in white chocolate. These were very popular over the Christmas holidays with our guests; they were going for them even at breakfast time! Thanks again, Verna!
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Apple Stuffed Chicken Breast

Reviewed: Dec. 1, 2006
I really enjoyed this dish; my DH didn't as much. I followed most of what reviewer "SimplyRainah" recommended increasing the quantity of apple (honeycrisp), cheese, & bread crumbs, plus adding some curry powder & cinnamon to the filling. Seasoned the flattened chicken with granulated garlic. Sauteed the chicken in butter as the recipe reads, using 3/4c chardonnay & 1+tsp "Better Than Bouillon (chicken)" in 3/4c water. After removing the chicken to a plate, I added the leftover filling and apple to the sauce, along with a couple of tablespoons of brown sugar, & simmered it with 4.5tsp cornstarch which thickened it nicely. Served with a spinach/grape tomato/cucumber/feta salad with orange marmalade dressing, and steamed carrots. Thank you so much, Behr and reviewers!
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Wild Rice Chowder

Reviewed: Nov. 28, 2006
I thawed a chicken breast most of the way, cut it up, and just threw it in the pot, letting it cook in the broth and that worked well. Added about 1/2tsp of salt at the end, a few turns of the peppermill, a couple of tablespoons of sherry, and a dash or two of cayenne pepper (barely noticeable). Even still, the broth was a bit bland, but a nice chowder on a very cold night! UPDATE: This tastes better the next day; also added a few spoonfuls of homemade pesto and that gave it the flavor boost it needed for us. Thank you, Michelle!
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3 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Nov. 28, 2006
These were good! Like Cookin'mama, I used King Arthur White Whole Wheat Flour with good results. I also added 1 tsp vanilla. And like What a Dish!, I added pure orange extract (1/2 tsp). I also used the zest from two satsuma oranges. I divided the dough in half and used white chocolate chips (real ones) in half and mini-semisweet chocolate chips in the other, & used only half the amount of each (1/2c each). Both were delish. Thanks for the great cookie recipe, Jennifer!
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5 users found this review helpful

Quiche

Reviewed: Nov. 27, 2006
I used gruyere Swiss cheese, and some black forest ham from Trader Joe's. Used half & half since I had some to use up. Also added a small chopped onion and two cloves of fresh minced garlic; added a splash more of milk and an extra egg due to the extra ingredients I tossed in. I meant to add a couple of tablespoons of sherry to the mix, but I forgot; thought it might work well with the gruyere. Sprinkled a little gruyere on top. I didn't freeze this but baked it right away and it only needed about 35-40 minutes in the oven. Thanks, Morgan!
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3 users found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 24, 2006
I didn't add any salt due to brining the turkey; wasn't sure how much brining would affect the gravy. Used 2T Wondra flour per cup of liquid; ended up adding some chicken broth to the drippings too since I only made a turkey breast. Turned out ok in spite of forgetting to rinse off all of the brine from the bird! :-( Thanks for the recipe, Veronica!
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Perfect Turkey

Reviewed: Nov. 24, 2006
I used a 7.5pound turkey breast; it turned out flavorful and moist. Don't forget to rinse the brine from the turkey! Thanks for the recipe, Shelly!
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3 users found this review helpful

Blue Cranberry Sauce

Reviewed: Nov. 23, 2006
We're having another mini-Thanksgiving tomorrow, so I made this up this morning and had a taste of it. It's delicious! I halved the recipe for just three of us, added a bit of extra sugar as it was quite tart, and I used frozen blueberries. Thanks so much, Connie!
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Caramel Pecan Pie

Reviewed: Nov. 23, 2006
I reduced the sugar to 1/2c, per many other reviewers, and used 1/2 brown sugar and 1/2 white; and I upped the pecans to 1.5c. I paired this with the Butter Flaky Pie Crust from this website which was very good. This pie should be baked in a shallow pie plate as there is not a large quantity of filling. While it tasted very good, it is not a traditional pecan pie, so if you are expecting that, don't. The filling is basically a soft caramel candy filling. As others have said, it is very rich and a little goes a very long way. My stepdaughter, who wanted a pecan pie for Thanksgiving dinner, loved it and would give it a 5-star rating; I don't have much of a sweet tooth and probably wouldn't make it again unless requested by her, so I wouldn't rate it that high. Am compromising with 4 stars. Thanks for sharing your recipe, Corwynn!
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Butter Flaky Pie Crust

Reviewed: Nov. 22, 2006
I had to go back and re-rate some pie crusts I've made from this website that I thought were good at the time, because this one is the best one I've made so far. I've wanted one without shortening (transfats). I doubled this recipe to make two single-crust pies; pulsed it in the food processor, and it turned out great. It rolled out easily, and it was the flakiest crust I've made. Thanks for the recipe, Dana!
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5 users found this review helpful

Mama D's Italian Bread

Reviewed: Nov. 19, 2006
I scaled the recipe to make one loaf, adding 2T vital wheat gluten and a touch more sugar than the scaled-down quantities indicated. Per reviewer RodneyD's recommendation, I misted the bread with water every 3 minutes for the first 10 minutes, and also placed a pan of water in the oven to increase the humidity. This loaf turned out great; much better than the French Baguettes I've doggedly labored over! The crust is golden brown, the inside is chewy and flavorful. The recipe didn't indicate how long to bake; I baked it for about 20-25 minutes. Thanks so much, Christine (and RodneyD)!
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5 users found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Nov. 19, 2006
I used butter rather than Crisco, Adams Natural Peanut Butter rather than Jif, and added 1/2c mini-chocolate chips. Baked a batch or two for 9 minutes, but they were pretty light-colored and still doughy; when I baked the next batches for 11 minutes, they turned out about right for us; we like ours just a little bit crispy on the edges.
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Great Pumpkin Dessert

Reviewed: Nov. 17, 2006
This is really quite delicious. It's been many years since I've had a "dump cake" which is basically what this is. I subbed in 1/4c brown sugar with 3/4c of white sugar; I may do 1/2 brown sugar & 1/2 white sugar next time. I also used 1c of butter as many reviewers recommended to prevent dryness; used a Duncan Hines "Butter Recipe Golden" cake mix; wanted to try a spice cake mix, but the grocery store was out; thought carrot cake mix might be good too. This was sweet, but not too sweet, in my opinion (and I'm not a huge sweets eater); the hint of salt in the butter with the sweetness was a nice combo. I might up the pumpkin pie spice a bit, as some have suggested, but it was fine as is, too. Had to scoop up a couple of squares of it to take to the neighbors so we wouldn't overindulge! Thank you for an enjoyable dessert tonight, Nancy.
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6 users found this review helpful

Scalloped Corn

Reviewed: Nov. 16, 2006
Try with Jiffy cornbread mix or with Ritz crackers.
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Crustless Cranberry Pie

Reviewed: Nov. 14, 2006
I made this exactly as written. It is very much like a coffee cake or cranberry bread texture, but more moist. The TARTness of the cranberries is what makes it. Did have to bake it for 50 minutes, rather than 40. It is very good! Thank you for sharing your recipe, Jean!
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Grilled Sausages with Caramelized Onions and Apples

Reviewed: Nov. 12, 2006
I used a mix of mild and hot Italian sausages, because that is what I had on hand; also used honeycrisp apples. I scaled the recipe down to 4 sausages, 1 onion, & 3 small apples, but used the full amount of butter/vinegar/brown sugar. What that saute sauce does to the onions and apples is really good, bringing out the best in those honeycrisps! My DH is a big fan of sausages, and I'm not; but we both enjoyed this meal. Served it with Pan-Fried Asparagus and Cornmeal Muffins I from this website. Thanks so much for sharing your recipe, Jayda!
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5 users found this review helpful

Alaskan Salmon Chowder

Reviewed: Nov. 10, 2006
This was a delicious chowder. I used reduced-sodium chicken broth, reduced the amount of seasoned salt & dill (not a big fan of dill, but the whole amount probably would have been fine; couldn't taste it). Steamed some sockeye salmon I had thawed, and also used one can of deboned, skinless salmon; tossed in about 1/2c corn leftover from a cornbread recipe. Like reviewer, What a Dish!, I made a roux of butter & flour and added it to the broth to thicken and flavor it a bit. Also added a splash of sherry which was a really nice touch and I'd do again. Served with cornbread and broccoli rabe.
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2 users found this review helpful

Cornbread Muffins I

Reviewed: Nov. 10, 2006
Since I always use already-cooked canned corn in my cornbread recipes, I did the same with this, rather than frozen corn. Also per reviewer, DCGirlyGirl, I added a bit more milk. These were very good and went well with the Alaskan Salmon Chowder (from this website) that we had tonight. Thank you, Lisa K!
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Roasted Sweet Potatoes & Onions

Reviewed: Nov. 7, 2006
I was expecting a more "roasted" texture for the sweet potatoes, and they came out more "steamed", perhaps because of being covered for the first 30 minutes; the amaretto flavor does not really come through either. Did not really care for this one. Thanks for the post.
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