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

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Jessica Paige

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Chicken Pot Pie IX

Reviewed: Jan. 3, 2008
I took several of the suggestions of other reviewers and made this last night for my brother and my husband. They devoured it! I thought I would have leftovers for lunch today since it made 8 servings, but sadly I do not. Thank you, Robbie, for posting this great recipe!
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Photo by Jessica Paige

New Year's Day Soup

Reviewed: Oct. 31, 2008
Liked this recipe because it had all the elements that New Year's Black-eyed Peas should have; spicy and smoky. When I made this right out of the gate I added basmati rice which has a longer cook time (no mush), cumin and about 4 1/2 cups of extra water. Next time I may try to make a vegetarian version, so I can serve small bowls of it before the Pork & Sauerkraut bonzana.
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French Onion Soup Gratinee

Reviewed: Oct. 6, 2009
This recipe is wonderful! Thank you Jersey Tomato for sharing. My only piece of culinary advice to a novice chef/cook is when caramelizing the onions...Do not forget the salt (or opt out of adding the salt as you feel it may make the dish too salty) It is very important to the process; helping the onions to release their juices creating that syrupy effect.
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Chicken Casserole Mississippi

Reviewed: Oct. 6, 2009
This recipe is excellent! I did two things differently by mistake the first time, but it turned out so well I adapted. I added a splash of milk with condensed soups mixture as well as half the sour cream. And to up the veggies I added a part of a 10 oz pkg of frozen peas, as some other reviewers suggested. All and all a great crowd pleasing recipe, thanks Daniele for sharing.
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Photo by Jessica Paige

Spinach Quiche

Reviewed: Oct. 11, 2009
The basic recipe was wonderful as other reviewers have said. The mixture of cheeses as well as textures with the onions, spinach and mushrooms was divine. The measurements were a little off (as other reviewers have said as well), this however worked to my advantage as I had to make 14 quiches for a brunch of 105, yesterday. It looked beautiful as it was being served, so thank you Bailey for sharing. Things I changed as I was working it: Lessened the butter and added a little olive oil while sauteing the onions; Added a bouillon cube and garlic powder as I was sauteing the spinach to lessen it's moisture level; Used garlic powder instead of cloves of garlic; Did not use any extra salt as I felt that the cheese added enough saltiness to the dish and finally I pricked the defrosted pie crust with a fork before browning it in the oven and baked it for 6 minutes before adding the filling.
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Green Abundance

Reviewed: Oct. 11, 2009
I was looking for another stew/soup to use brussel sprouts in. I made a few adjustments when making it: I marinated the pork loin for 30 minutes before browning. Scooped the pork out of the pot and sauteed the onions, leeks, garlic and cabbage in butter for 5-7 minutes then deglazed them with a lager style beer. Let that cook off for a minute and then added a mixture of chicken and beef broth. I omitted the green pepper, as I felt it threw off the beautiful balance between the cabbage family and the lily family. Added frozen broccoli and cauliflower, brussel sprouts and spinach to the mixture as I was adding the pork back in. Dropped the potatoes in within the last 30 minutes of cooking, they gave it a really creamy consistency. Served this with a nice crusty French bread and lots of butter as I felt I got my vegetable quota in with this stew, YUM! Thank you Colleen for sharing your recipe.
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Photo by Jessica Paige

Baked Ziti IV

Reviewed: Dec. 14, 2009
By far the best Baked Ziti recipe I have found and will continue to use it! Made it last night for the 2nd time to rave reviews, even my pickiest friends enjoyed it. And as other reviewers have pointed out do not eliminate the rosemary or sour cream, they add depth to the final product. The only change I made was to mix the cottage cheese and sour cream together before adding it to the layers.
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Photo by Jessica Paige

Jenny's Sweet Waldorf Salad

Reviewed: Jan. 26, 2010
The first time I made this I used cottage cheese (that I pulsed in the blender) instead of yogurt, cause that is what I had on hand. It came out very well, but was a little too sweet for our tastes. The second time I made it (which was this past weekend) I omitted the golden raisins and substituted red for green grapes. Then I used a 1/4 cup yogurt, a 1/4 cup mayo, a half a lemon juiced and a sprinkle of white sugar (possibly 1 Tbsp). It was perfect! Thank you Jenny for sharing your twist on a Waldorf! Great way to use Asian pears
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Photo by Jessica Paige

Vegetarian Cottage Cheese Patties

Reviewed: Feb. 19, 2010
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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Photo by Jessica Paige

Sausage Hash Brown Bake

Reviewed: Feb. 19, 2010
My friend Bob requested breakfast for dinner, when I went to cook for him and his roommate. I was happy to find this bake/casserole breakfast dish that did not use eggs. I halved the recipe and I served it alongside Eggs in a Basket and Jenny's Sweet Waldorf Salad (salad recipe is also on this site). I did stray from the recipe a bit by sautéing the onions in the same pan I had used to brown the sausage and used roasted red bell peppers, instead of red & green. But the end result was "to die for"...quoting my friend, Bob. This is an wonderful recipe and exactly what I was looking for! Thank you Esther for sharing.
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Hash Brown Hot Dish Stuffed Bell Peppers

Reviewed: Feb. 19, 2010
I didn't stuff this wonderful mixture into peppers as suggested (Being out of season they are quite expensive, but I will try this mixture again when the price comes down during the summer). So I did an adaptation by placing baked tater tots on the bottom of a casserole dish, then topped them with the beef mixture and finally spread a cheese sauce on top. I substituted a can of diced green chilies for the jalapeno, as that would have been a little too much heat for me. And the sauce recipe that I used instead of just straight Cheddar also came from this site as well...Real Welsh Rarebit. Together the two recipes were spectacular, not dry at all! It was thoroughly enjoyed by all who joined us for dinner & a movie that cold winter evening. Thank you Beckerkorn for sharing your recipe!
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Photo by Jessica Paige

Peanut Butter and Banana Dog Biscuits

Reviewed: Mar. 12, 2010
These are awesome, I made them last night!(pictures to follow...if there are any biscuits left when I get home. My husband thought they were cookies for him :)) Extremely easy to prepare because I had all the ingredients in my pantry already. Also I used my food processor as another reviewer had suggested; keeping the mess to a minimum. Thank you Sandra for a quick and easy recipe!
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Indian-Style Rice with Cashews, Raisins and Turmeric

Reviewed: Mar. 12, 2010
My husband & I loved this recipe! The spices were perfect and the house smelled wonderful as it was cooking. The only adjustment I will make next time is to use light coconut milk and a 1/2 cup of cashew pieces, to see if it lightens it up the recipe calorie-wise. I served this alongside Country Captain Chicken and Indian Cauliflower (the later is also on this site). Finally garnishing this with fresh cilantro definitely gives it an added umph, YUMMY!
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The Ultimate Summer Fruit Soup

Reviewed: Apr. 8, 2010
I was looking for a fruit salad/soup that my Dad could eat as he has Diverticulitis and came upon this recipe; luckily he can have blueberries as opposed to any other berry. The mixture of fruits in this recipe was wonderful, the color was off putting to my husband (as he doesn't eat things that are purple in color...weird, I know), but it was enjoyed by all at our Easter brunch. Next time I make it, I may garnish it with poppyseeds - just for an added WOW factor. Thank you Austin for sharing this recipe!
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Whole Wheat Sweet Potato Muffins

Reviewed: May 3, 2010
Had all the ingredients on hand, so I thought I'd give it a whirl. The sweet potato I used, yielded 1 3/4 cups and I ran out of honey, so I had to use a 1/4 cup agave nectar...so much for having all the ingredients. They turned out so well! I think next time I will use half honey & half agave nectar (as I am not a huge honey fan). Molasses and maple syrup would also probably work in place of honey...giving it a true autumn taste. I also just purchased a new spice blend from Wildtree that has all the spices in it, so I am excited to try that as well. Oh the possiblities! Thank you zanyzaynab for sharing your recipe!
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Photo by Jessica Paige

Easy Seafood Fettucini

Reviewed: May 3, 2010
Submitted a picture, but forgot to submit a review; sorry Anita! This recipe was just what I was looking for as my husband's boss gave us a pound of scallops and neither us really like them. I loved the simplicity of the sauce. I sauteed mushrooms with the onions and garlic, as I had them on hand. I also used clams instead of crab, though I think it would have been fantastic addition. All in all a wonderful recipe, thanks Anita!
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Cornmeal Strawberry Cake

Reviewed: May 7, 2010
I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us.
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Photo by Jessica Paige

Taco Pasta Salad

Reviewed: Jul. 14, 2010
I had just received my Wildtree taco seasoning, then went looking for a recipe so I could use it and had to try this one. I did however experiment as I had a good bit of ground beef to use: for one salad I sauteed the onion and pepper, then used Catalina and the other I left both raw and served with Jalapeno Ranch. I liked both equally. Sorry, I made the variation, but I have trouble eating raw peppers and the Jalapeno Ranch needed to be used before it expired. Next time, I will definitely use spiral pasta, it's a prettier presentation as opposed to the mezza rigatoni, I used. Also to the toppings, I might add pinto beans and black olives. Thank you Gert for sharing your recipe, was so happy to use my new seasoning!
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Carrot Zucchini Bread

Reviewed: Jul. 25, 2010
Straight out of the oven, it was a little dry, but with only 1/2 cup of brown sugar and 2 Tbsp of butter; it was to be expected. The texture however was spot on (as another reviewer wrote) and as the hours past, it became more moist. This time however I did add Penzey's Cake Spice (instead of straight cinnamon as I had just purchased it and wanted to try it out), which worked out perfectly with the citrus so I will be using that again...I may add another 1/2 tsp. Next time I might add only orange zest and replace the 1/2 cup buttermilk with orange juice (so it would be 1 cup buttermilk and 1/2 cup orange juice) Lastly, I might add 1 tsp of vanilla or almond extract...these are just my additional thoughts. Thanks jandeli for posting this recipe and making quick bread a little more healthy!
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Photo by Jessica Paige

Pakistani Lentil Curry

Reviewed: Jul. 29, 2010
I did not have a problem with it being too runny as others had mentioned. I truly think that the problem lies with soaking the lentils overnight (and if you are using the right type). Lentils have such a short cooking time comparatively speaking to other legumes, they don't need a soak. As an aside: I thought this was great and paired well with the Curried Chicken Salad, I had made for lunches this week. Next time, I might add carrots and double the spices except for the cayenne. But I think the spice problem is that mine are too old..oh darn, time to shop for new spices. Thank you JERRYJAVED for sharing this recipe.
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