Jessica Paige Recipe Reviews (Pg. 2) - Allrecipes.com (18143756)

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Jessica Paige

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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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Photo by Jessica Paige

Cranberry Salad

Reviewed: Dec. 7, 2011
My aunt used to make a salad that tasted similiar to this one, but it was placed in a mold and as a kid I always found it strange and off putting. But I found when just having all the ingredients mixed together, it was truly wonderful when added to the Thanksgiving dinner menu. I did omit the pecans because of a nut allergy at our table, but I'm sure they would have added a lovely crunch to the salad. I also used Braeburn apples and vanilla Greek yogurt as those items were ones I had on hand and the recipe did not state type. Also increased the marshmallows by a 1/2 cup. Thank you Doris for posting this recipe; it went over extremely well for a non-cranberry sauce eating crowd!
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Photo by Jessica Paige

Beer Bread I

Reviewed: Dec. 7, 2011
As others have stated, they've been making this for years as have I. My only change was to brush the top with butter 10 minutes before the baking process is complete. I do like the other suggestions on letting it stand 30 minutes before baking to lighten it a bit and how to make your own self-rising flour if it does not reside in your pantry (As an aside: I use 1 1/4 tsp baking powder and 1/4 tsp salt per cup of all purpose flour used). Thank you Jodi for posting this recipe!
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Cinnamon, Spice and Everything Nice Cookies

Reviewed: Dec. 6, 2011
As other reviewers have stated, the cinnamon chips are difficult to find. Luckily, I had found a bag in my travels and I think the next time I find some I will do what a baker friend of mine does, which is freeze a couple bags. I made as recipe as written, next time I may add a teaspoon or so of cinnamon, possibly cut the sugar by a 1/2 cup and I might try converting them to an oatmeal cookie, as I love the texture that oats add to a cookie. Thank you Linda for sharing this recipe! My husband is extremely grateful.
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Photo by Jessica Paige

Grandma's Applesauce Cake

Reviewed: Oct. 18, 2011
I had made an immense amount of applesauce last week and we weren't eating fast enough, so I decided to look for a some other way to use it. This was perfect! I decided to use the same boiling water that I poured over raisins to dissolve baking soda for added flavor. And to take my Penzey's Cake Spice out for a spin...only to notice later that nutmeg was not one of the spices included in the mix, next time I will definitely add it in as I felt it's absence. Thank you Joanie for sharing this recipe; it was delicious!
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Photo by Jessica Paige

Hunter's Roast

Reviewed: Oct. 18, 2011
For those who said it was too gamey, I agree soak it in milk and perhaps use a milk stout as your cooking liquid. Also a roast from a buck will be far tougher and gamier (if that's a word) than a doe, so it may be something to take into consideration as well before trying this recipe. I thought this was great. You can change the flavor vastly with the type of beer you use and the peppers... lucky for me my husband bagged 2 deer this year. Next time I may season the roast by doing a dry rub and brown it before placing it in the crock pot...maybe a couple onions would be nice too. Thanks ELLIEA for sharing this recipe!
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Photo by Jessica Paige

Cauliflower with Dijon Sauce

Reviewed: Oct. 18, 2011
I purchased a coarse ground Dijon mustard for another recipe and then didn't really know what to do with it...though I know mustard has a tremendous shelf life, I figured I should find ways to use it up. Then I came upon this recipe and was pleasantly surprised. I think this sauce could be pretty versatile with most of the fall/winter seasonal vegetables (i.e. broccoli, Brussels sprouts, parsnips, etc...) Thank you gail for sharing this quick and easy veggie recipe!
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Unstuffed Cabbage Dinner

Reviewed: Oct. 18, 2011
Made this last night and as many other reviewers have said...great one pot meal! I like a few others used brown rice (what I had on hand), so I increased the amount of liquid. The only thing I would change for next time would be to put the cabbage in (and perhaps add a bit more) halfway thru the cooking process as I like it to have a bit more bite to it. My husband thought this was fabulous! Thank you BINGOMOMMA56 for posting this easy recipe!
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Brazilian Black Bean Stew

Reviewed: Oct. 18, 2011
Very similiar to a Vegetarian Times recipe, minus the meat...it was a tad too sweet for me with the sweet potatoes and mango, but the crowd I served it to enjoyed it immensely. Next time I may use beef broth instead of water to help make it more savory and use a smaller mango. Thank you CRVGRL for posting this recipe! I did take your suggestion to serve it with a spinach salad...the Bermuda Spinach Salad (on this site) minus the meat, yummy!
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Ham and Bean Stew

Reviewed: Oct. 16, 2011
Would have loved to have made this in the crock pot, but my Mom had borrowed it...so I just did it on the stovetop. My husband loved it, which makes it a winner in my book! I did add minced onion to the mixture, next time I might just use the onion flavored baked beans to save a step. Thanks Teresa for posting this recipe! Cheap easy & delicious...
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Photo by Jessica Paige

Insanely Easy Vegetarian Chili

Reviewed: Oct. 14, 2011
I love this recipe and try to make it once a month, especially when our garden is in full bloom. As other reviewers have stated, it's great because you can throw in whatever veggies are in the fridge and need to be used in. I switched out oregano for marjoram and eliminated the basil. And after making it the first time, I now deglaze it with beer after sauteing all the veggies and before adding the tomatoes...it just adds another layer of flavor. Thank you Tia for posting this recipe!
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Photo by Jessica Paige

Greek Garbanzo Bean Salad

Reviewed: Oct. 14, 2011
Yummy! This is the second time I have made this salad. I made it this past weekend for my Mom's surprise party as she loves everything with the flavors of Greek cuisine. I did manage to find a Greek salad dressing this time around and used that instead of the Italian. I thought both versions were great! Thank you Kim for posting this recipe.
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Photo by Jessica Paige

Snickerdoodle Supreme

Reviewed: Oct. 14, 2011
I had never made Snickerdodles before or tasted them, but they are my husband's favorite cookies...so I thought I would give these a try. I liked the addition of nutmeg to roll the cookies in, next time I may try freshly ground nutmeg to see how much that changes the flavor. My husband thought these were spot on though, just like his grandmother used to make which is a pretty high compliment. Thank you Cathe for posting this recipe, I will definitely make these again.
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Photo by Jessica Paige

Venison Fajitas

Reviewed: Oct. 14, 2011
As other reviewers have stated, this is a great way to use venison. I used the fajita seasoning as a dry rub let it sit, then slipped it in my traditional fajita marinade to chill overnight. (As the first time I tried this recipe it was a bit dry just using the rub...might have been the cut of venison I had used as well). Came out extremely flavorful as I cooked down the marinade with the onions and peppers. This will definitely go into the rotation again once our freezer is stocked again. Thank you kellyb for sharing!
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Courtney's Three Tomato Pasta Sauce

Reviewed: Oct. 13, 2011
Needed a way to use our overabundance of cherry tomatoes and I was also looking for a go to pasta sauce recipe. This recipe was perfect, much better than the one I used last year! Anyway, I made it as is the first time around to please my meat-eating husband, but the 2nd time I made a vegan version. I have to say both ways were great. To the vegan version, I added celery and carrots to saute along with the onions and garlic. Thank you Wallace Clan for posting this versital recipe!
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Korean Soft Tofu Stew (Soon Du Bu Jigae)

Reviewed: Oct. 11, 2011
Made this soup for my aunts as they were trying out a new diet and this recipe fit within the guidelines. The bonus was they love all Asian cuisines! I used ground venison instead of beef, and black sesame seeds as they were what I had on hand. I also replaced the water with beef broth and I lessened the amount of tofu used as the package I purchased was not 12 oz. My aunts truly enjoyed it; thank you susi EM for posting this easy stew recipe! Next time I may take other reviewers suggestions and add some shittake mushrooms.
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Fish Chowder

Reviewed: Oct. 11, 2011
I cut the recipe in half as I only had a pound of cod to work with. And I started out by making a roux by mistake as that is how I am used to making chowder. Anyway, that helped with other reviewers issues with an uncooked flour taste. I liked this recipe for it's ease...I did feel it was missing a vegetable...carrots or peas, perhaps? I'll experiment until I find the right one. But all in all a good recipe, thanks AMYTHE for posting!
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Salmon Chowder

Reviewed: Oct. 11, 2011
Was good as written, but being on a restricted sodium diet I had to make some adjustments, like using unsalted butter, sodium free chicken bouillon, eliminating the salt and reducing the amount of cheese. All of which I don't think affected the overall finished product. Next time I might reduce the creamed corn as I felt between that and the carrots, it made it a bit too sweet for me and I may broil a piece of salmon to reduce the sodium even further. Thank you Kenulia for posting this easy & flavorful chowder recipe!
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Photo by Jessica Paige

Tiramisu Layer Cake

Reviewed: Oct. 11, 2011
Searched for a Tiramisu recipe that didn't use raw eggs & came upon this gem. This was awesome! I made it for my Mom's surprise birthday party this weekend and it was greeted with rave reviews. I did layer it like a trifle as I was worried that the frosting layer wouldn't hold up when removed from the fridge. It was beautiful regardless! Next time I think I might double the filling as some reviewers have suggested because I would have liked a little more to balance out the frosting layer, but that's just my personal preference. Thanks bettina for posting this recipe!
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