Jackie Recipe Reviews (Pg. 1) - Allrecipes.com (18649771)

cook's profile

Jackie

Reviews

Menus

 
View All Reviews Learn more

Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 13, 2006
I made these for a party and everyone loved them. I baked them in a 400 degree oven for one hour instead of frying them and they turned out great.
Was this review helpful? [ YES ]
29 users found this review helpful

Cindy's Tasty Wings

Reviewed: Oct. 13, 2006
I made these for a party and everyone loved them. one of the few times I followed the recipe exactly!
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Dec. 26, 2006
This recipe was great! I doubled it, and brought it to two christmas parties. Everyone loved it. I made it several days in advance and it kept well. The only change I made was a partial substitution of brown sugar in the cake mix because I ran out of white. I used about equal potions of each. Didn't seem to matter. I did not use a springform pan, just a regular 9 inch. This may have effected my cook time becuase it was done in half the time for some reason. Either that or my oven got wacky. Anyway, this is a keeper all year round! Such a great flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 26, 2006
Awesome recipe. So easy and tasty. I gave mine out as gifts, and will be sure to make them each christmas. So yummy i couldn't stop eating them!
Was this review helpful? [ YES ]
1 user found this review helpful

Bourbon Pecan Chicken

Reviewed: Feb. 11, 2007
Great recipe. I didn't change a thing and it turned out great. I used 4 good sized chicken breasts.
Was this review helpful? [ YES ]
0 users found this review helpful

Eat Michigan Salad

Reviewed: Oct. 18, 2012
The only thing I did differently was to use a bag of 1/2 spinach 1/2 field greens. Made for a shower and everyone loved it. I rarely follow the recipes on this site 100% and rarely give 5 stars but this deserves it.
Was this review helpful? [ YES ]
8 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 13, 2011
I gave this recipe 4/5 because you must have veggies for it to be good. I recommend browning some mushrooms and then satueeing celery/ onion/ carrots and then garlic. I used 2% milk, though skim would have been fine. Cream is not needed. i cut down on butter to 6 TBS and used light. I used shredded rotisserie chicken but would also in the future use whatever was on hand. Great start to a recipe but veggies is a must! Also I added more stock at the end to make it more soup like and less stew like.
Was this review helpful? [ YES ]
8 users found this review helpful

Chicken Florentine Casserole

Reviewed: Mar. 30, 2006
I took this recipe and modified it, to my own tastes and in light of some of the suggestions by other members. I used chicken tenders and cut them into chunks, sauteed them untill cooked in 1/2 the butter, added the mushrooms for the last 4mins. In a sep. pan, I made the sauce however I doubled the lemon juice and half and half (fat free) to make more of a sauce. I used the remaining butter, 1/2 tbls. herbs de provence, and 1 can of cream of chicken and mushroom soup. garlic and parmesean I left the same. Once that was done i stirred in the spinach, and tossed everything together with rigatonne pasta. I did not use bacon or mozerella. It ended up being a chicken florentine pasta, instead of a casserole, but I thought it turned out great.
Was this review helpful? [ YES ]
1 user found this review helpful

Champagne Chicken

Reviewed: Oct. 13, 2006
This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic powder. I browned the chicken breasts in olive oil and butter, to give them a really nice golden brown coating. Then I removed the chicken breasts, and deglazed the pan with the champagne. I used more champagne than was called for, (more sauce) and added some minced garlic and dried onions when I added the chicken back to the pan. I then added the mushrooms (the more the better), and simmered them for 20 mins. When I added the cream I did not measure, I just added as much as it took to thicken the sauce. I imagine it was about 2 cups like the recipe suggested. I served this with mashed potatoes and broccoli, however I think it would be great with rice cooked in chicken broth. A very yummy recipe, but more champagne and more seasoning is necessary. Also the self rising flour makes a great coating.
Was this review helpful? [ YES ]
108 users found this review helpful

Artichoke Chicken

Reviewed: Nov. 9, 2006
This recipe is a good one, with only a few modifications. I seasoned the chicken breasts with garlic powder and pepper, then browned them in olive oil and butter. For the topping I used 1/2c ea. of mayo and sour cream. I also used diced garlic from the jar, and fresh black pepper. I used the same 3/4c parmasean cheese called for. I served the chicken over some spinach rice I made. The rice was just boiled with chicken broth. To the broth I added pepper, garlic power, and dried onion. When the rice absorbed the liquid. I tossed in fresh baby spinach and a little parmesean cheese and butter. The heavy artichoke chicken went great over the light simple spinach rice. I will make this again for sure!
Was this review helpful? [ YES ]
4 users found this review helpful

Spinach Cheese Ball

Reviewed: Dec. 26, 2006
Good recipe. Everyone liked it as a holiday appetizer, but It is a great recipe year round. I added diced green onion, a little black pepper, and some garlic powder. Frozen spinach needs to be drained well, and cut up really well unless you want long strings of spinach. I choped my spinach up, but would prefer an even more cut up spinach next time. Maybe kitchen shears would work best? Edit: The second time I made it I used cooled chopped blanched fresh spinach, and also some herbed brie spread about 2 0z. Turned out just perfect this way.
Was this review helpful? [ YES ]
5 users found this review helpful

Baked Potato Soup V

Reviewed: Jan. 30, 2008
This is a good recipe, but a bit thick. No biggie, just thin it out with chicken stock. I did add a bit to the ingrediants and the method. I fried up 1/2 Lb. of bacon and then removed it from the dutch oven. In the bacon grease I added a Tbs. butter and then sauteed diced onion, celery, and then garlic. Thickened with flour, and then seasoned with quite a bit of pepper, and a bit of salt and garlic powder. For the liquid I used 2c whole milk, 2c half and half, 1 cup skim milk and 2 cups stock. I also added corn, and only used 1/2 the sour cream. I tend to use a lot of veggies so I uped my qty's on all of those. Very hearty!
Was this review helpful? [ YES ]
1 user found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Oct. 18, 2012
This recipe is 4 stars with a couple of changes. sour cream instead of mayo, whipped cream cheese, onion and garlic powder, a bit of hot sauce, and mix the mozz in the dip. 6 people and it was gone in a half an hour. room temp by the end but still tasty.
Was this review helpful? [ YES ]
7 users found this review helpful

Sour Cream Chicken

Reviewed: Jan. 24, 2008
This is a good base to a recipe. I made a few alterations. I seasoned the chicken breasts with salt and pepper and browned them in olive oil (2Tbs.) and butter (1 Tbs.). Then I removed the chicken from the (oven proof) pan. I deglazed the pan with the white wine and added 1/2 an onion diced. After the onions had a chance to cook thru I added a Tbs. garlic minced. Then I stired in 2 cups sliced mushrooms, the soup and the sour cream. I added some chicken stock to thin out the sauce. I added the chicken back in to the pan and topped it all with a cup grated parmesean cheese. I baked the chicken as directed but mine were done in 45 mins. (due to the size, and the browning). Served it all over egg noodles for me, and rice for my husband. Both were great. (I cooked the rice in wine and stock). A simple salad on the side and it was a very filling meal, with a lot of leftovers.
Was this review helpful? [ YES ]
0 users found this review helpful

Peanut Butter Haystacks

Reviewed: Jan. 30, 2008
We didn't like these at all. Maybe the meijer brand butterscotch chips effected it.
Was this review helpful? [ YES ]
0 users found this review helpful

Cajun Chicken Pasta

Reviewed: Oct. 7, 2012
I seasoned the chicken and added another tsp Cajun seasoning for 3 total. Sauteed in pan until almost done and then removed. I let the chicken get brown on each side, over med-high heat. I used olive oil and butter for flavor and so the butter wouldn't burn. After removing the chicken, I cooked mushrooms in pan in a little butter/oil over med-high heat. Removed the mushrooms and deglazed the pan with about a half a cup of white wine. I let it reduce and tossed in the peppers. I also added about a half cup of sliced onions and a TBS minced garlic. Cooked for a min or two, and added the chicken, mushrooms, and all their juices back to the pan. I added all the seasonings recommended but doubled them. Garnished with diced green onions, and a bit more parm. I put my parm on before the onions to melt it from the heat of the sauce. Without these steps the recipe would be so bland. With these changes, I'd make it again.
Was this review helpful? [ YES ]
4 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States