Jessica Paige Recipe Reviews (Pg. 1) - Allrecipes.com (18143756)

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Jessica Paige

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Better Slow Cooker Robust Chicken

Reviewed: May 9, 2013
I tried this recipe after my friend recommended it. Now my husband and daughter (whose under 2) both enjoyed it, but I thought that the wine and balsamic vinegar were really overpowering. I agree with another reviewer that I would leave the bacon bits out and use as a garnish; possibly saute the chicken in some of the bacon fat with some herbs before tossing it in the crock pot. So I'm going to play around with this recipe until I like it as well...maybe change the wine used or use white balsamic vinegar instead of red? Thank you Kimber for posting this recipe.
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Vegetarian Cottage Cheese Patties

Reviewed: Mar. 22, 2013
The texture was great, but the taste was strange (maybe the onion soup mix?). I baked them instead of frying and they held together beautifully. I served them with Butternut Squash Mac & Cheese and a baby carrot vegetable mix; the plate looked lovely (pics to follow). I think I could have solved the taste issue had I read all the reviews before making these. I definitely would have halved the onion soup mixture or omitted it altogether. For me, this is a great pantry recipe and I will try these again soon. As I feel the bones of the recipe are good, just need a little tweaking for personal taste. Thank you Zopooh for sharing!
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Turkey Meatballs

Reviewed: Nov. 14, 2012
My best friend was looking for a healthier way to make spaghetti and meatballs, using ingredients that she already had in her pantry. And the Lower Sodium Rice A Roni and turkey breast were things that she had on hand. This can be a great heart healthy version of meatballs with just a couple tweaks. I lowered the amount of sodium by using a quarter of the seasoning packet from the Lower Sodium version of Rice-A-Roni. The fat and cholestrol can further be lowered by using egg whites instead of whole eggs. And I baked the meatballs for 15 minutes by themselves in the oven and then poured the French Onion Soup mixture (to eliminate the high sodium from the French Onion Soup mix, you could use just plain low sodium beef broth) over them, instead of pan frying. They came out looking like Porcupine Meatballs and were delicious! Thank you Chrstie for sharing this recipe!
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Soft Spread Butter

Reviewed: Nov. 14, 2012
I have to agree with other reviewers that I think it is more of a 1:1 ratio. Also I used salted butter as the recipe did not specify, whether I needed salted or unsalted. After I was done blending, I kept tapping the container on the countertop to make sure all the air bubbles escaped as they will show up later while congealing in the fridge. If they don't escape, it seems to make the mixture runnier faster at room temperature. Thanks Cal for sharing this recipe!
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Pumpkin Pie Spice II

Reviewed: Nov. 14, 2012
I loved the fact that this recipe made a just enough for one pie, so you are not left with a container that may sit until the next big holiday or perhaps even the next year. I added allspice to the mix and if I had ground mace I would have added that too (about 1/4 tsp). As I am not a huge pumpkin pie fan; this spice mixture was a wonderful addition to my Oatmeal Pumpkin Pancakes. Thank you Jacquie for sharing this recipe!
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Photo by Jessica Paige

Vegetarian Korma

Reviewed: Nov. 14, 2012
Made this recipe as stated and as other reviewers have said, the potatoes either need to be parboiled or softened prior to adding to the curry mixture (and for that matter maybe the carrots as well). It also needs more liquid even though it is supposed to be a braising cooking process; I used vegetable stock, probably 3/4 cup. Overall, the flavor was great and the smell was fantastic. I think the next time I make this I might saute the red pepper with the onions. And add sliced almonds and golden raisins to the mix as that is how our local restaurant does it. Thank you Yakuta for sharing this recipe!
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Photo by Jessica Paige

Buffalo Casserole

Reviewed: Sep. 30, 2012
I thought this recipe was pretty great and as Samantha said empty cabinets can inspire great meals! I undercooked some brown rice that I had on hand instead of using uncooked white rice. Since I cooked the rice, I was going to eliminate the chicken broth...but I decided to lower the fat content and cut the amounts of sour cream and cream cheese used (it was still very creamy). It baked up beautifully; I baked it for 35-40 minutes covered and served it with celery for scooping. Thanks Samantha for your creativity!
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In-a-Pinch Ketchup

Reviewed: Jun. 27, 2012
This is an extremely economical recipe and that it tastes good is a bonus. I only spent 63 cents making the entire thing as I had almost all the ingredients on hand. I did switch out the corn syrup for agave nectar. Next time, I will lessen the amount of garlic powder and brown sugar as I agree with other reviewers that the sweetness lends itself well to BBQ sauce. Thank you outnumbered for posting this easy recipe! I feel the same as many others do now; who knew that making ketchup could be so easy and why bother buying the bottled stuff again.
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Photo by Jessica Paige

Kasha and Bowties (Kasha Varnishkas)

Reviewed: Jun. 27, 2012
The first time I tried this recipe, I made it as written and it didn't really work out...I figured it was user error. Then I read the reviews and the back of the kasha box for guidance...what a difference! It definitely helps to toss the kasha in a bit of egg, oil or butter; of course, chicken fat would make it more authentic to my Bubie's. So next time, I may try to make my own schmaltz (chicken fat) and see how it turns out. Thanks Lobbylady for posting this recipe!
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Photo by Jessica Paige

Prune and Olive Chicken

Reviewed: Jun. 27, 2012
I had seen this recipe in The Silver Palate cookbook years ago, but I could never figure out how to decrease the amount of servings and maintain the flavor. I am so glad that Teresa did the work for me! All my husband could say was WOW...and I thought to myself, enough said. The next time I will increase the amount of prunes, olives and capers, so we have enough to share as my husband hoarded all the olives this time. Thank you again Teresa for posting this recipe!
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Photo by Jessica Paige

Fresh Strawberry Pie III

Reviewed: Jun. 26, 2012
My husband promised one of his client's one of my strawberry pies, which any other year would have been fine...but I usually pick the berries to go in my pies and we just had a baby, so I wasn't up for it this year. I had also lost my recipe and strawberries in PA were done for the season...feeling a little discouraged I found this recipe which is very similiar to mine. I however use a bit less sugar, add 2 tsp of freshly squeezed lemon juice and two quarts of strawberries cut in halves or thirds, so that the pie appears like a mountain of strawberries. I missed PA's strawberry season, but found MA berries to be just as tasty. His client said it was the best strawberry pie she had ever eaten; she even snuck downstairs in the middle of the night to have another piece. Thank you Glenda for posting this recipe; it truly helped me out in a pinch.
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Photo by Jessica Paige

KISS Salmon

Reviewed: Jun. 26, 2012
My FIL gave me a slab of salmon and homemade apricot preserves (I know we should all have such problems), but my question was how should I prepare the salmon? And being a new mom, I wanted something fairly simple. This fit the bill perfectly...three ingredients I couldn't ask for more. I used Wildtree Peachy Keen BBQ sauce and my apricot preserves to smother the salmon and it was a hit. The only additional thing I did was to season the salmon with salt and pepper before placing the BBQ mixture on top, just wanted to balance the sweet and savory. Thank you cookntaste for posting this recipe!
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Photo by Jessica Paige

Ham Tetrazzini

Reviewed: Jan. 15, 2012
Yummy! Super quick and simple to prepare...and a nice way to use up leftover X-mas ham. Adjustments that I made were, using unsalted butter as I felt the ham and cheese added enough saltiness to the dish. Used milk instead of water and a mixture of cheeses (Cheddar and Swiss) as I did not have a full half cup of either. I also seasoned it at the end of preparation with black pepper and a bit of nutmeg to accent the creaminess of the sauce. Another trick, is to reserve a bit of the pasta cooking water and add it to the pasta/sauce mixture if it needs a bit more moisture to coat. Thank you Susan for posting this recipe!
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Skillet Pork Chops Florentine

Reviewed: Dec. 8, 2011
This is very similiar to a Chicken Squisito recipe that I already had on hand from the back of a Sorrento cheese bag. Why I didn't think to broaden my scope to pork eludes me? Extremely simple recipe and great in a pinch, when you can't think of what to do with pork chops. (Served with roasted spaghetti squash and garlicky green beans & peas)
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Photo by Jessica Paige

Swiss Green Beans

Reviewed: Dec. 8, 2011
I have to admit green beans are not my favorite vegetable, probably stems from my Mom burning the out of them each and every time she made them when I was a kid. Anyway, I had purchased a bag of frozen Italian green beans by mistake and went searching for a way to use them. This recipe made them seem very palatable! Since my husband is on a low carb kick, I made a few modifications for that eating preference: using flaxseed meal instead of flour, Truvia instead of sugar and crushed up pork rinds instead of cornflakes. He really liked it, I however am still on the fence about green beans. Thank you Christine for sharing this recipe and giving me a new way to prepare green beans!
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Apple Butter Pork Loin

Reviewed: Dec. 8, 2011
Being from Lancaster County, PA with a great fondness for apple butter, I had to give this recipe a try. I made it for a friend who had just come home from the hospital. I did season the pork loin with a dry rub (not just salt) before placing it in the oven with the apple juice. I was torn with adding more spices to the apple butter, but did as the recipe stated; I may leave them out the next time. Also I will definitely be making a gravy from the pan drippings next time as well. Thank you UMich97 for posting this recipe; my friend, her family and I really enjoyed this meal! (Served with Mashed Potatoes & Rutabagas w/ Horseradish and Green Beans)
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Carrots Au Gratin

Reviewed: Dec. 7, 2011
Wanted to see if my brother-in-law would try carrots made this was as he usually refers to them as dirt sticks. He did try them, of course still not his preferred vegetable of choice. I did use unsalted butter instead of margarine, omitted the 1/2 tsp of salt (as I felt the cheese added enough sodium to the mix) and used 1/2 extra sharp cheddar and 1/2 American cheese (as I didn't have enough American cheese for the full 2/3 cup). Next time I might do as others have suggested which is add a sprinkle of garlic powder and a dash of hot sauce. Thank you GrammyRose for sharing this recipe.
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French Apple Pie with Cream Cheese Topping

Reviewed: Dec. 7, 2011
I am currently expecting and craving French Apple Pie. As having a whole pie/cake in the house would be dangerous, I made this for Thanksgiving to share...hoping there would be leftovers to carry home. I did use a 1/2 cup of raisins instead of walnuts as my family does not like nuts in their desserts. I stewed the raisins and used that hot liquid for the hot water required later in the recipe. I also thinned out the cream cheese icing to a glaze consistency. Next time I may add more apples as other reviewers have suggested. Thank you Marbalet for posting this recipe; as others have stated this is a great recipe for the pie crust challenged!
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Vegetable Soup II

Reviewed: Dec. 7, 2011
The first time I made this recipe, it tasted like my Grandfather's vegetable soup...which was homey and comforting, but I was looking for a version with a bit less sodium, so I could enjoy it more often. As other reviewers have done, I used all low sodium products when available and used frozen mixed veggies versus canned. I also chopped up a carrot to round out the mirepoix (fancy name for carrots, celery and onions) and deglazed it all with red wine before adding the rest of the ingredients to the mix (giving it a bit more depth). I also added potatoes as well as using the pasta and barley. Thank you Paula for sharing your recipe; it has great flexiblity while maintaining a wonderful finished product!
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Great Chicken Salad

Reviewed: Dec. 7, 2011
As many other reviewers had done, I made my own cole slaw dressing as I didn't want to have a whole jar of it looming in the fridge waiting for me to find another use for it. I liked the ease of this recipe. I poached the chicken breasts while I waited for the dressing flavors to marry in the fridge. And once the chicken breasts cooled a bit, I plunked all the ingredients into the food processor. Presto, chicken salad! Next time I will add the lemon juice at the end when mixing in the salt and pepper as I think my half a lemon was extra juicy as that was all I could taste (not a terrible flavor, just not great). Thank you Rich for posting this recipe, definitely a keeper once I get the lemon ratio right!
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