Jackie Recipe Reviews (Pg. 1) - Allrecipes.com (1624891)

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Chef John's Creamy Blue Cheese Dressing

Reviewed: Nov. 21, 2013
This is an awesome, awesome, awesome blue cheese dressing. I used Duke's olive oil mayo, light sour cream, and fat free buttermilk to reduce the calories, but I used regular blue cheese because low fat blue cheese is just WRONG in so many ways! I also splashed in around 1 tsp. of white wine vinegar in it because I always add that to my blue cheese dressing. With these changes I got the calories down to around 135 calories per 1/4 cup serving size. I did not miss any of the fat I cut out! Thank you Chef John for this great recipe.
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5 users found this review helpful

Winter Blossom's Often Requested Ham Salad

Reviewed: Dec. 26, 2011
This is a great recipe for ham salad. I have made it twice now, both times with leftover Costco Kirkland brand applewood smoked ham. The first time I didn't have enough dill pickle relish so I added enough Wickle's brand relish to make the 1/3 cup called for in the recipe. (Wickle's is a sweet spicy bread and butter type pickle). The second time I used all dill pickle relish. I think I preferred the one with a bit of Wickle's in it to the one with all dill pickle relish. Both times I used dijon mustard instead of brown mustard, just a personal preference. Without a doubt this is the BEST ham salad I have ever had. I had ham for Christmas this year just so I would have leftover ham to make this recipe... it is that good!!!
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5 users found this review helpful

German Red Cabbage

Reviewed: Mar. 16, 2010
I have never been a huge fan of this dish, however this recipe was excellent! I was making the German Rouladen recipe from this site and red cabbage goes nicely with rouladen. I followed the recipe exactly, except I didn't have whole allspice or whole cloves, and no cheese cloth. I substituted ground allspice and ground cloves (approx. 1/8-1/4 tsp. of each) and placed them along with the other spices in two coffee filters tied tightly with kitchen string. Instead of adding the cornstarch at the end, I cooked my cabbage until most of the water was gone (once it had simmered for around an hour or so, I turned the heat up and tilted the lid on the pot) and cooked for another 45 minutes or so. Very good, I will be making this again. Thanks Ardis for sharing this!
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German Rouladen

Reviewed: Mar. 16, 2010
This is one of my husband's most favorite foods, but I had never tried cooking it at home before. This recipe was great! I followed the recipe except for these slight modifications. I used round steak instead of flank, I semi-fried my bacon before adding to the roll. I used a generous amount of mustard with horseradish on each one, and cooked in lower sodium beef broth with a splash of worcestershire. I couldn't get all my onions to stay on the rolls, so I chopped the leftovers up and added them to the beef broth, along with one dill pickle slice chopped, and one tablespoon of mustard. I simmered them for more like 2 hours after they browned. I served with the German Red Cabbage recipe from this site, and boiled russet potatoes. All in all a wonderful recipe, my only change next time will be to cut my round steak smaller, say 3" by 6-7". My rolls were a little large. Thanks Ron for sharing this!
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10 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Feb. 14, 2010
Very nice! I served this for Valentine's Day and it was a total hit. Definitely company good. Thanks Marianne for the great recipe.
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0 users found this review helpful

Pat's Baked Beans

Reviewed: Jan. 31, 2010
A very nice change of pace from typical baked beans. I used 2 cans of pintos, since I didn't have any great northerns, and added 1 can of black beans (no garbanzos we don't like them) and 1 can of butter beans instead of the "baked beans". I drained and rinsed all my beans to cut down on the sodium. I didn't have any molasses so I used 1/4 Sweet Baby Ray's BBQ sauce instead. They look as good as they taste with the different beans in them. I served this with Sarge's EZ Pulled Pork BBQ recipe from this site. It was a great meal! Thanks Pat for sharing this.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jan. 31, 2010
Really easy and good! I couldn't find a butt roast so I used a loin end roast. I didn't change a thing otherwise, except skipped the salt, and rubbed with finely chopped garlic instead. When the roast was done I skimmed the fat off the drippings and strained them. After I shredded the meat I put about 1/2 cup of the strained drippings over the meat and returned to the slow cooker. I served this with Cattlemen's Classic BBQ sauce and Pat's Baked Beans recipe from this site. Quick, simple, and most tasty!
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2 users found this review helpful

Oven Pot Roast

Reviewed: Jan. 30, 2010
This was great! I usually make my pot roasts in the slow cooker, but this turns out MUCH tastier!! I made some changes to accommodate what I had on hand. I used a good quality black angus chuck roast that I got at my butcher's instead of the rump roast. I browned the roast in the butter in my 5 qt. Le Creuset braiser and then removed. I used 1/2 cup Merlot to deglaze the braiser (I didn't have vermouth). I then returned the roast to the braiser. I mixed one FULL pack of dry onion soup mix and one teaspoon of garlic powder with one can of cream of celery soup. I then poured the soup mixture over the roast and covered with the braiser's lid. No need to mix the deglazing wine with the soup mixture, it does it on its own while cooking. I baked at 300 for approx. 1.5 hours and then at 275 for 2 hours. (I have found when using cast iron in my oven, lower roasting temps. work much better for meats especially when covered with the cast iron lid.) Definitely my new way to cook pot roast, hubby swears the best ever, and I tend to agree. And on a side note, this dish will make your kitchen smell so good while it is cooking. Kinda makes you wish you could eat the air ;-)
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21 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 22, 2009
This is outstanding! I didn't have time to slow cook, so I cut up my chicken breasts into small chunks and added them to a large stock pot with all the other ingredients, except for the cilantro, which I added about 15 mins. before I served it. I used Rotel tomatoes instead of the tomatoes and green chiles since that is what I had on hand. I simmered it for about 2 hours on my stove. To save time I served it with tortilla chips. My family thinks it is the best soup I have ever made (and I agree)! Thanks for sharing this Elena.
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3 users found this review helpful

Beef Burgundy III

Reviewed: Jun. 23, 2009
This was an excellent recipe just as it was written. However, I always like to give recipes my own touch, so I made a few changes the second time I made it. I dusted the beef in flour and fresh black pepper and added fresh garlic to the pan while it was browning. I doubled the soup and mushrooms, and used around 1.5 cups of wine. I added a bay leaf, a pinch of marjoram, a pinch of thyme, and 5 slices of crumbled bacon to the pan prior to simmering. It was delicious. I will definitely be making this again!
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Mom's Country Gravy

Reviewed: Sep. 18, 2008
If it tasted floury you didn't brown it enough before adding the milk. the color of the flour should be "peanut butter colored" before you add the milk. Works like a charm. Edit: I have since tried this with sausage drippings and adding enough butter to make 1/2 cup of "oil". It is really thick with the 3/4 cup flour to 1/2 cup oil. I am now doing 1/2 cup flour with my drippings plus enough butter to make 1/2 cup of oil, and it is awesome! It makes great sausage gravy this way!
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2 users found this review helpful

Beer Margaritas

Reviewed: Sep. 7, 2008
Great recipe! I made it as directed except I left out the water. My new way of making margaritas from now on. I only had Natural Lite beer, next time I will definitely make it with Corona! Use a good tequila for sure! I used Milagro Reposado.
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2 users found this review helpful

Tacos De Matamoros

Reviewed: Aug. 31, 2008
This was okay, but not worth all the time it took to cook the meat, skim the fat, etc. It was somewhat better than making tacos with the packaged taco seasoning, but for what little difference there was in taste between the two, I think I will stick with the packaged stuff and keep searching for something a little more authentic tasting.
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1 user found this review helpful

North Carolina-Style Pulled Pork

Reviewed: Apr. 19, 2008
I'm from NC and this as close to Lexington BBQ as I have ever had. I followed the recipe exactly, except I did trim some of the fat from the meat before cooking. Be careful on the salt though, it was a tad salty. Next time I think I will omit anything that has salt in it from the rub and just substitute celery seed and garlic powder. This was a huge hit with my guests and even more so with me!. Thought I was back in NC...if you like Lexington BBQ you will love this!
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4 users found this review helpful

Tartar Sauce I

Reviewed: Nov. 10, 2007
Never, never will I buy the bottled stuff again! I was out of tartar sauce and was having fish for dinner, and didn't want to go to the grocery. So I made this. So easy, and so, so good. I substituted dried onion flakes for the minced onion. Def. add the lemon juice. Gives it a great zing.
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Nov. 10, 2007
I have always just made chili and never followed a recipe. This was great! I didn't have the red or green sweet peppers, or the celery, other than that I followed the recipe. It was even better the next day! It had just the right amount of heat for my family! Only my daughter who could eat fire, added more hot sauce to it. Simmer for at least the two hours though!
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3 users found this review helpful

Pleasant Pork Chops

Reviewed: Nov. 4, 2007
Probably the most tender pork chops I have ever had! I used 1.5-2 inch thick chops, and 1 hour was the perfect simmer time. I made 4 times the amount of sauce, a little too much... I think 2 times the amount would have been perfect. My only change was more garlic and a dash of cayenne pepper while the chops were simmering. Make sure you cook your broth down by at least half after you remove the chops. My sauce was a little thin, but cornstarch fixed it. All in all a very tasty recipe that I will surely make again!
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4 users found this review helpful

Bronco Burger

Reviewed: Apr. 14, 2007
Awesome, awesome!!! I didn't change a thing! Thank you, Jeff...
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3 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Apr. 18, 2006
This is to die for!!! THe only change I made was add a little broccoli. Thank you so much for this recipe!
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1 user found this review helpful

Best Marinara Sauce Yet

Reviewed: Apr. 5, 2005
Thank you Jackie. This sauce is great. I make it a lot, and always get rave reviews!
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1 user found this review helpful

Displaying results 1-20 (of 27) reviews
 
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