Jackay Recipe Reviews (Pg. 1) - Allrecipes.com (18251470)

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Southern Macaroni and Cheese Pie

Reviewed: Aug. 19, 2014
I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt I should share. To the purists- I always read the reviews first and adjust accordingly. I reduced the pepper to 1.5 tsp. - I only used 2 eggs, and I added 2 tsp of sugar. After carefully following the directions for the roux, I then added the cheese into the sauce so that it was all melted together in a yummy sauce, then added the pasta, stirred, and moved over into the 9x13 baking dish. The pasta was absolutely swimming in the sauce. I clearly did not have enough. I went back and cooked 2 more cups of the pasta, added it, then baked. It was delicious. But what the heck was the problem with the amount of pasta? I assumed the problem to be the fact that I substituted "mini farfalle (bowties) in place of the elbow mac. I then ran a search and LO AND BEHOLD – I found a pasta conversion chart! WHAT? I can't believe I've never seen or heard anything about the need to make adjustments based on a pasta substitution.
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Photo by Jackay

Oven Fried Potatoes I

Reviewed: Jan. 30, 2013
I made these last night and enjoyed-though had to make some adjustments. I had adjusted the servings from 6, down to 2, so I had to adjust the baking time somewhat. Besides having less potatoes in the dish, baking time is also somewhat dependent on how they are cut. The recipe says to "thinly slice" the potatoes, but neither photo showed thinly sliced potatoes. I cut mine into ½ in. cubes. Rather than the 45 minutes, I checked them after 30 minutes and the potatoes were well cooked, but because they had been sealed under the foil, they were simmering in liquid that had cooked out. I uncovered them, turned the oven to "Lo-broil" and placed the rack one notch lower than the top, and it took them another 20-25 minutes (stirring every 3 or 4 minutes) to dry up the liquid and crisp up. After cubing them, I put them in a bowl and tossed with garlic salt, then spread in the pan, put the onions and (pre-cooked and cut up) bacon over as instructed, but I melted the butter in a little dish and drizzled over rather than trying to "dot" the butter. Some mentioned them being too greasy. Mine were not in the least bit greasy. Of course I did use precooked bacon which has less fat. I also used Smart Balance margarine, but they were very tasty. I'll definitely make these again.
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Pumpkin Casserole

Reviewed: Nov. 9, 2012
Very good indeed. I wanted to use my gargantuan Halloween pumpkin- so I found a recipe for fresh pumpkin puree-then made this casserole. Because the evaporated milk comes in a 12 ounce can, I "one-and-a-halved" the recipe. I used 1/2 more of everything as written except the sugar. Based on other reviews- I left that at 1 cup. AND I added 3/4 of a teaspoon of pumpkin pie spice (in lieu of the pinches of cinnamon.)I really like the consistency- it's smooth and creamy yet firm, sort of like a mousse. It's a little sweet- but not like a dessert. I made it today as a trial run for Thanksgiving- Going to put it in the line-up!
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Winter Vegetable Hash

Reviewed: Jan. 4, 2009
I don't think I've ever rated a recipe 3 before. if I don't like the ingredients, I don’t make it. This recipe states 15 minutes prep time. I don't think Martha Stewart and a room full of assistants could peel, and dice an acorn squash, a pound of yukon potatoes, 8 oz of mushrooms, a cup of kale, a bell pepper and finely dice a shallot -- in 15 minutes. Seriously? No Way. I'm pretty efficient when it comes to dicing, but I was making this dish for a dinner group at 5:00 p.m. and I began shortly after 2:00 p.m. If my husband had not joined me and worked side by side for 45 minutes, there is no way it would have been ready. There was no instruction on how to peel an acorn squash- so I’ll add that I scrub the squash well, prick holes in it like you would a baked potato, then microwave it for about 3 minutes. Then it is soft enough to peel. Once you peel, you can slice then dice. I also saw no instructions on what to do with or when to add the sage. How much is a “Sprig” of fresh sage? I took 4 nice sized leaves and cut in small pieces with kitchen shears. It was not nearly enough to taste. The flavor seemed very bland, and even with additional olive oil and butter, it kept sticking, so I did as another reviewer suggested and added 2 chicken bouillon cubes to one cup of water and it finally began to have some flavor. If you really like these ingredients, please try the recipe, just know it will take a lot longer than 15 minutes to prepare. For me, the end result was not worth the
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Cheddar Cheese Straws

Reviewed: Dec. 28, 2007
I've made a LOT of different cheese straw recipes and this is definitely the best. I grated a 10 oz block of extra sharp Cracker Barrel cheese in my food processor. Then I dumped it in my mixer bowl, dropped 1 ½ sticks of margarine in and popped it in the microwave for 40 seconds. I blended it and added the dry ingredients and put it in my cookie press with the big star tip and squirted straws in rows, the length of the pan. When they came out, I quickly cut them about every 2 inches. Very easy. I did not add the water and they came out absolutely delicious! Very light, crisp and cheesy! I did have to bake them about 12 minutes to get them light brown. If you take them out before that, they are not crisp.If you let them get too brown, they are burned... Have to keep a careful eye on them between 10 and 12 minutes. I definitely added this one to my recipe box. Thanks!
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Photo by Jackay

Easy Fruit Cobbler

Reviewed: Nov. 24, 2007
I made this for Thanksgiving dinner and it was a big hit! I made very few changes, other than to up the recipe to serve 8 and use two 21 oz cans of cherry pie filling. I put 1/3 cup of margarine in the bottom of an 10x10 casserole dish, then poured the batter over that, then added the cherries. I spread them evenly across the top of the batter but only to about 1 inch from the edge of the dish. I was surprised that in little over 30 minutes the cherries were completely covered with the batter. After 45 minutes I took it out and sprinkled granola over the top. I took it out after one hour and it was perfect. Juicy and delicious and the breading was perfect! I Served with vanilla ice cream, it's definitely a family favorite.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Oct. 13, 2007
I used 8 chicken tenders, placed them in the dish, and sprinkled with garlic salt. I left them sitting to soak up that flavor while I mixed the honey and mustard.When I added the sauce they seemed to be swimming in it. I think you could back on that and still have plenty. I used the pre cooked bacon and just before time to add it, zapped it in the microwave. I cut the cooking time back to 20 minutes before adding the bacon and cheese, and put it back in only until the cheese was melted.(about 5 minutes) The chicken was very tender and moist and everyone loved it! We also love the Aussie chicken recipe from this site which is similar but a bit more complicated. This is a handy, quick substitute for when you don't have much time.
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Homefried Potatoes with Garlic and Bacon

Reviewed: Sep. 24, 2007
I've made this three times and it was a HUGE hit each time! I also mince 2 or 3 cloves of garlic and use an entire onion. The last time I made it I used olive oil and skipped the bacon. The bacon is absolutely devine, but in the best interest of health...I opted out and they were STILL a HUGE hit! I served them as written, with bacon to go with "Simple Country Ribs" another can't go wrong recipe and some cole slaw for a football game dinner with friends. Every morsel was enjoyed!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jun. 14, 2007
REDUCED FAT variety!! Holy COW is this GOOD!It's scary good! I have never in my life had better banana nut bread!I used Smart Balance instead of the butter, and I included the 1 tsp of baking powder, 1 tsp of cinn. and 1 tsp of vanilla as recommended by others. I made it in two loaf pans and it was done in 45 minutes. It is incredibly moist and not at all dense... very light. Perfect in every sense!Everybody who has had a slice immediately goes mmmmmmmmm...I had to force myself to stop eating it long enough to write this review!
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Amish Meatloaf

Reviewed: Jun. 7, 2007
I've tried several meatloaf recipes over the years and the others have just been so so. They make an OK dinner but nothing to remember... until I made this one. Everyone clamors for this and they even want leftovers to take for lunch the next day! The only change I make is to leave off the bacon. I tried it with the bacon which sounds yummy, but I didn't find it added much flavor...So I figured why add the calories. Either way this is absolutely delicious!
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Simple Country Ribs

Reviewed: Jun. 7, 2007
I've tried recipe after recipe for ribs. They always come out tough and tasteless or overcooked and tasteless. These ribs get a superior rating from everyone in my house. I usually only cook one slab, and we make do. They were on sale so I bought two big slabs and told my husband we'd just be eating the leftovers for several days. HA! ALL GONE! I quartered each slab and put them in my big glass soup pot with two bottles of sauce and enough water to cover. I microwaved them for about an hour on 7, then took them to the grill. One thing I really like about this recipe is nearly all the fat cooked out of them in the water. I did not use the water to baste. I grilled the meaty side first for about 5 minutes, then flipped them meaty side up and sauced them well, closed the grill and turned it as low as possible and let them go about 15 minutes.Then I turned the grill off and left them sitting another 15 minutes to keep warm and to 'set' the sauce. Delish! I would even serve these for guests!
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Three Animal Italian Meatballs

Reviewed: Mar. 28, 2007
I made these pretty much by the recipe. The only difference being I did not bake them. Mine were only about 1.5 inches big, so once I browned them, they were cooked through. It made 50+ and I was able to get over half in the frying pan the first go round. It really only took about 30 minutes to brown them all. They were absolutely delicious!!!This is a definite Keeper!
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Breaded Hamburgers

Reviewed: Nov. 16, 2006
I initially read this recipe because it sounded so odd, then decided to give it a try. I had a bag of frozen hamburger patties I'd previously made up from a big package of beef I'd bought earlier, so I was not able to put anything in the hamburger patties. Instead I sprinkled them with Montreal steak seasoning about an hour ahead of time. I then followed the recipe except I used beef broth in the dish rather than water. I also made up some gravy to serve over them which just seemed to fit with the delicious onions. I followed the advice of others and sliced the onions pretty thick to keep the patties out of the liquid, consequently I felt I had to bake them at least 45 minutes to have the onions cooked well. The onions were so good, I think next time I will fill the entire bottom of the dish with onions. The extra onions will be gobbled up. My picky eaters thought this was one of the best things they'd ever eaten. It reminded me somewhat of a country fried steak. A definite Keeper!
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Parmesan Spinach Balls

Reviewed: Dec. 18, 2005
I tried this recipe for a church finger food luncheon. It was well received and several people asked for the recipe. I also had a couple of people say they don't care for spinach but heard others saying how good they were so they tried them and they loved them too. I did follow several of the suggestions offered by other members. I thawed and squeezed dry the spinach before beginning. I cut the Italian bread crumbs to 1 cup. I used one med. yellow onion (instead of the green onions) and 2 cloves of minced garlic and sauteed those in the 1/2 cup butter. I also took another recommendation and added about 1/3 cup of crumbled bacon. I made them no larger than 1 inch and they took every bit of 30 minutes to achieve the light brown. They weren't over cooked in the center at all. They were no where close to being done at 15 minutes. I'd definitely make these again. They were delicious and very well received. But for me they took considerably longer to make and considerably longer to bake than stated in the menu. Partially due to my additions. No matter. They're worth the time either way!
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