Jasperbell Recipe Reviews (Pg. 1) - Allrecipes.com (1823092)

Chocolate Banana Bread

Reviewed: Jul. 27, 2009

I made two loaves of this bread for our baby shower. All I heard were rave reviews and there weren't any leftovers- unfortunately! The only change I made was to use 2/3 cup of butter instead of 1 cup.

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4 users found this review helpful

Peppered Bacon and Tomato Linguine

Reviewed: Apr. 3, 2009

My hubby and I really enjoyed this recipe- with a few changes. I substituted 1/4 lb of thick cut prosciutto for the bacon since it has more meat per slice and is less fatty. I sauteed the diced meat, green onion and garlic in a little canola oil rather than in bacon grease. Also, I added 8 to 10 ounces half and half to the sauce, which made it creamy, but not too thick.

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Chicken Pot Pie IX

Reviewed: Feb. 15, 2009

This pot pie was outstanding. I doubled the sauce, but it ended up being double the amount that I could fit in the casserole dish. I ended up using the extra white sauce for biscuits and gravy, so my work and ingredients were not wasted. I made the pie crusts by hand. I found that prebaking the bottom crust after coating it with egg white and coating the top of the upper crust before baking prevented sogginess. The boiled chicken and veggies were perfectly tender.

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1 user found this review helpful

French Toast I

Reviewed: Feb. 15, 2009

Great taste. I found that briefly dunking rather than soaking the bread and then covering the pan with a lid during cooking solved my soggy french toast problem. Thanks!

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2 users found this review helpful

Cucumber Potato Salad

Reviewed: Feb. 8, 2009

My hubby was thrilled with this recipe, even though he is not a huge potato fan. The cucumbers bring a moistness to the salad and the dill and ranch add nice flavoring.

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5 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Feb. 4, 2009

This was the flakiest crust that I have ever made! I used chilled butter instead of shortening. Rolling the dough between sheets of waxed paper cut down on the mess and made for easy transfer to the baking dish. I skipped the 30 minute chill in balls and instead chilled the top layer of dough in the fridge while it was sandwiched in wax paper until I was ready to cover my pot pie. I coated with egg white and prebaked the bottom layer to prevent sogginess. This is definitely a keeper.

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Wild Rice Soup I

Reviewed: Dec. 2, 2008

This recipe turned out to be the perfect base for a turkey soup. I included three turkey legs (most of meat removed) into the rice cooking water and then transferred them with the rice into broth. I used a wild rice mix instead of just wild rice, the full 2 cups of 1/2 and 1/2, added 1.5 carrots and 2 celery stalks and 1/2 cup of turkey chunks. My husband was extra complimentary about this recipe. As other reviewers noted, it is a creamy, soothing soup that is good for a cold night.

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1 user found this review helpful

German Chocolate Cake III

Reviewed: Nov. 17, 2008

This cake was a big hit at my husband's birthday celebration. I made the following modifications to use the ingredients that I had on hand. I substituted multi-purpose flour instead of cake flour as well as unsweetened baking powder with canola oil and melted 1/2 cup of semi-sweet chocolate chips instead of German chocolate baking squares. I made one and a half portions of the frosting, which was enough to ice between the two layers and the top of the cake. I used 1 c. white sugar and 1 c. brown sugar instead of 2 c. white sugar. I toasted the coconut and omitted the nuts. I melted two miniature chocolate bars into the chocolate sauce in order to thicken it after reheating (I made prepared and chilled the frosting and this glaze early to accommodate our schedule). The two layers baked in twenty minutes, rather than thirty. I had mixed the batter to prevent crumbly cakes. This recipe is worth the work.

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3 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 11, 2008

Wow! I never thought that mushroom soup could taste this good. My only modifications were using plain yogurt instead of the sour cream. Enjoy!

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1 user found this review helpful

Sesame Noodles

Reviewed: Aug. 13, 2008

Wow, these noodles were delicious. The only changes that I made were to add fresh, minced ginger and cucumber wedges.

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1 user found this review helpful

Baked Potato Soup

Reviewed: Aug. 13, 2008

My boyfriend and I were delighted with this soup's flavor. I made some modifications to include ingredients that we had on hand. I replaced the bacon with a 1/2 pound of bulk breakfast sausage, used four medium size red potatoes rather than baking potatoes, used chopped fresh basil rather than a dried, and vegan bouillon cubes rather than chicken broth. I added in the onion and garlic once the sausage was 3/4 browned. I added the 1.5 inch cubed potatoes in with the broth and let the mix simmer for 12 minutes. The cheese and cream were added after taking the soup off the burner. Very tasty.

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Muesli

Reviewed: Jul. 20, 2008

This has become a breakfast, and sometimes snack, tradition. So delicious and nutritious. The only thing I noticed is that the whole quantity of wheat bran can made it a little to saw dusty.

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5 users found this review helpful

Rosemary Red Potatoes

Reviewed: Jul. 20, 2008

Delicious. I made a few changes, though. I cut the red potatoes into 1/4 inch pieces and baked them on a baking sheet for 30 minutes with a turn around 12 minutes. Mixing the ingredients in a bowl prior to putting them on the sheet appears to have helped them to cool evenly with an equal distribution of the spices. Nice!

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Chicken Chili Soup

Reviewed: Dec. 12, 2007

This recipe resulted in a delicious, flavorful soup. I did made few changes to the recipe, though. I used the produce on hand. Rather than corn and bell peppers, I added two stalks of chopped celery and two chopped carrots. I added two cans of beans, rather than four, without their juice. I used two cans of tomato sauce in place of the bean juice and water. The spice combination is perfect for our taste.

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Persimmon Bread II

Reviewed: Dec. 2, 2007

The bread turned out very moist, which was good, but I would likely reduce the amount of oil next time.

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3 users found this review helpful

Barb's Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 27, 2007

I divided the batter into two loaf pans and baked them for about 50 minutes. We are enjoying one loaf now and freezing the second for later. Fresh pumpkin puree worked well with this recipe. The "muffins" turned out moist and delicious.

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17 users found this review helpful