Jill Schilz Recipe Reviews (Pg. 1) - Allrecipes.com (18270607)

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Jill Schilz

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Best Marinara Sauce Yet

Reviewed: Aug. 31, 2007
I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the following changes (these amounts are for the regular-size recipe, without doing the 3x): add almost 1 tsp. dried basil; use only 1/4 cup white wine; add 1 T. sugar; use canned, diced tomatoes instead of stewed; use only 2 T. olive oil. Although I made it once as just a marinara sauce (and it was excellent as such), I typically make this with meatballs; after forming the meatballs and browning them on all sides in a pan with about 1/2 inch of hot vegetable oil, I drain them and then throw them right into the sauce, where they finish cooking through while the sauce is simmering. Definitely adds a lot of flavor to the sauce. Yummy.
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546 users found this review helpful

Grandma Johnson's Scones

Reviewed: Aug. 31, 2007
Seriously. Whoever says these are a lot of work is yanking your chain -- these take NO time at all to whip together. Still good days later, but definitely the best the day of -- and don't close them in an air-tight container if you're serving them that day. I have been told by SERIOUS scone fans (at my husband's place of employment) that these are the best scones they have ever eaten anywhere, bar none. I use low-fat sour cream with no problem and always either just make a half recipe, cutting that quantity into 10 wedges, or make the whole quantity but divide it in half so that I can have two yummy flavor options instead of one. My hands-down favorite is definitely white chocolate chips (lots of them!) with craisins; currently in 2nd place is milk chocolate chips and toffee bits with cinnamon sugar sprinkled on top before baking. These are SO easy to make and totally addictive. (Obviously, you have to use real, unsalted butter -- not some fake-o stuff :-) . . . if you go the fake margarine route, your possible lousy results will be your own silly fault!!) Oops -- almost forgot -- I add 1 tsp. vanilla as well...
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4 users found this review helpful

Amber's Sesame Chicken

Reviewed: Aug. 31, 2007
Love this. I've made it a bunch of times now -- a few times for company, too, along with some stir-fried veggies -- and it is absolutely delicious. I double the amount of teriyaki and honey, use less than half the quantity of crushed red pepper flakes called for, and up the amount of green pepper, so there's about the same amount of green pepper and onion. Totally yummy over jasmine rice (which is way better for serving with Chinese dishes than regular rice, in case you've never tried it). Delish!
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2 users found this review helpful

Bessy's Zesty Grilled Garlic-Herb Chicken

Reviewed: Aug. 31, 2007
This is SO delicious. I have made this a ton of times this summer, and everyone who has tasted it cannot say enough about how moist and flavorful it is. I change a few minor things: I skip the saffron (used it once out of curiosity, and it didn't make enough of a difference to justify the price -- it's amazing without it), I cut the cayenne pepper back to just under 1/2 tsp. (to be honest, I've never tried it with the full amount, but it just sounds like a lot of cayenne to me -- 1/2 tsp. is great), I cut the amount of olive oil in half, and I increase the marinating time. I've let this marinate anywhere from a couple of hours to a couple of days (once when going away on a trip when I had to take dinner along to make a couple of days later) -- delicious, any way you go about it. Great for chicken sandwiches; equally great with rice pilaf or grilled potatoes.
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30 users found this review helpful

Garlic Croutons

Reviewed: Jan. 12, 2006
I've been making homemade croutons for a couple of years (haven't used this exact recipe), and I just thought I'd throw in a couple of tips. I find that the best croutons are made from large, bakery-type kaiser rolls (plain ones, of course, not ones with poppy seeds or whatever). . . I just buy a bag of 6 or 8 rolls, use some of them for lunch sandwiches in the first couple of days while they're still soft, and then throw them into the fridge until I'm ready to make croutons. (Croutons are okay if made from fresh bread/rolls but better when the rolls are stale/firm.) I use garlic powder instead of garlic -- the taste ends up evenly distributed . . . just garlic powder and enough butter to coat (although you could add herbs if you wanted as well). Bake on a jelly roll pan lined with foil -- then clean-up is super-easy. And here's the best secret of all (I never would have believed this before I started making my own croutons): once the croutons are done baking, spread them on paper towels to cool . . . and then, once thoroughly cooled, put in a ziploc bag -- your croutons will keep JUST FINE in the cupboard for up to a couple of weeks. You'd think they would mold or do something else gross, but not at all -- so really, throw some croutons in the oven every week and a half or so while you're preparing something else in the kitchen, and you're good-to-go all the time! (My husband became a huge salad fan when I started making croutons a couple of years ago...) :-)
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351 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 4, 2006
This is SOOOOOOOOOOO delicious -- I've made it three times now, and it is already legendary within my extended family! :-) Just a couple of recommendations: definitely double the amount of cookie crumbs used for the crust; one cup barely covers the bottom of the springform pan. If you're using smashed up Oreos for your chocolate cookie crumbs (which is what I do), then you don't need anywhere near as much butter or sugar in the crust; the Oreo creamy filling provides lots of sweetness and stick-it-together-ness. I use 2 cups crushed Oreos, only one tablespoon sugar, and 1/4 cup melted butter -- the crust comes out perfect that way. Also, I'm not sure if I just have delinquently leaky springform pans or what, but the first time I made this, I ended up with melted butter dripping down from the bottom of the pan all over the bottom of my oven (quite a mess). Now I put a jelly roll pan on the oven shelf below to catch the dripping butter, and all is well. :-) I have ended up with a few cracks in the top of the cheesecake each time I have made this, but once I pile on tons of white chocolate shavings/curls, no one is the wiser! This cheesecake absolutely could NOT taste better -- people go CRAZY over it.
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965 users found this review helpful

Aileen's Punch

Reviewed: Dec. 7, 2005
This punch was FANTASTIC. I made the entire quantity called for without thinking too hard about it (with only a few friends coming over), so naturally, we had a bunch left over at the end of the night (even though everyone loved it and was slurping down cup after cup) -- it makes a ton. This is the super-cool part, though: since I didn't want to throw the rest away, I stuck it in the fridge (even though I was pretty sure that I was being a moron, since the soda would obviously lose its fizz before I would drink or serve it again...). Well, FOUR DAYS LATER, I pulled it out of the fridge, mixed it with some more lemon-lime soda, and it was JUST AS GOOD AS THE FIRST TIME. This stuff ROCKS. Every single person who tried it absolutely loved it. Couldn't get enough.
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60 users found this review helpful

Asiago Dip with Crostini

Reviewed: Nov. 15, 2005
Absolutely mouth-watering! This dip is SO good -- my guests were practically falling over themselves to get more of it! No clue where one finds sun-dried tomato "sprinkles" -- my grocery store didn't seem to have a clue either, so I used regular sun-dried tomatoes, chopped them super-fine, and soaked them in water before adding them. Diced the mushrooms, too (instead of slicing them), so that non-mushroom-lovers wouldn't be offended by sight. :-) As far as the crostini goes, it takes no time at all to make crostini and it looks SO much more elegant than crackers -- see "Golden Toast Rounds" on this site if you're not sure how to proceed on that one. This is SOOOOO yummy!!!!!!! Thank you!
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7 users found this review helpful

Tomato Curry Chicken

Reviewed: Nov. 15, 2005
Yeesh! This recipe was a TOTAL bummer. Frankly, I am COMEPLETELY mystified; since this had received 5 stars from just about everyone, I had been expecting it to be fantastic. Followed the recipe exactly, only to get dry chicken breasts and a sauce whose smell and taste really turned me off. Yikes! The only taste-affecting variable I can think of to blame for such negative results (when everyone else seemed to have positive ones!) would be the type of beer used . . . but to be honest, I was so yucked out by this that I wouldn't try it again regardless. Bummer!
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40 users found this review helpful

 
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