Jacquita Recipe Reviews (Pg. 3) - Allrecipes.com (18791751)

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Penne Pasta with Spinach and Bacon

Reviewed: Nov. 10, 2008
Very good and very easy to make. I didn't use the olive oil and added an entire bag of baby spinach leaves, as they cook down to almost nothing. I also added a bit of parmasan cheese at the end. Very good and I can't wait for the leftovers! Next time I'll experiment with different cheeses and maybe some other vegetables too. Thanks for the great recipe.
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Pumpkin Crumb Cake

Reviewed: Nov. 5, 2008
Very good and very easy to make. Other than making in a slightly smaller cake pan than the called for 13x9, I made it as written. Everyone at work loved it and asked for the recipe (to make as a substitute to pumpkin pie on Thanksgiving.) This was extremely moist and had a very nice pumpkin flavor. The topping was perfect too. Thanks for sharing!
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2 users found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 20, 2008
Oh my gosh, this is SO incredibly good! Other than making a smaller batch of this, I made it exactly as written and it was perfect. I have to go and get another piece of it right away. Thanks for the great recipe.
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0 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 1, 2008
I added cut up celery and baby carrots and put a lot of spices in - black pepper, garlic powder, onion powder, parsley and italian seasonings. I also added frozen skinless chicken breasts and used one can of cream of celery soup and one can of cream of chicken and used chicken stock. I left mine in the crockpot for 11 hours and the chicken just fell apart when I took it out to shred. I cut the biscuits into very small bite sized pieces and it took about 40 minutes for them to be like "dumplings." Excellent recipe and one that you can add your favorite extras to make it your own.
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1 user found this review helpful

Zucchini Cornbread Casserole

Reviewed: Sep. 24, 2008
I used Trader Joe's cornbread mix, which is pretty sweet. I left out the salt, drained the zucchini dry of most of its moisture, and made it in a 13x9 pan. I added the second batch of cheese the last 15 minutes of baking. Baked it for about 40-45 minutes. This was a great recipe. Definitely will make again. (The second time I made it I added cooked, crumbled bacon. Yum-o!)
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1 user found this review helpful

Chococonut Chip Cookies

Reviewed: Sep. 16, 2008
Very good and very easy to make. I didn't have quite enough chocolate chips, so I also added butterscotch chips to make a total of 2 cups. Yum-o! The directions didn't say whether to spray the pan with butter/spray, so I sprayed it lightly with Pam spray, but I don't think it needed it. The cookies didn't spread much at all, and my batch made about 80 cookies. I love the coconut flavor - very different tasting. Thanks for the great recipe.
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0 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Sep. 16, 2008
The only change I made was to use Splenda in place of the white sugar. Super easy recipe. I made about 60 cookies, and since I was making them for a party, I made them in mini muffin liners. Put the pans in the freezer/refrigerator immediately after I placed the peanut butter cup into the cookie. They firmed up in about 45 minutes. Thanks so much for the great recipe!
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2 users found this review helpful

Zucchini Brownies

Reviewed: Sep. 2, 2008
I used Splenda instead of sugar and left out the nuts. These tasted really great, but I wonder, did anyone else's brownies come out kinda "lumpy" on top? The top wasn't smooth like normal brownies are, so I was afraid to make the icing that was listed - I didn't know if it would be thick enough to cover the lumps and bumps - so I used a regular cream cheese frosting. I do agree they are very cake-like brownies, but they are also very good and very moist. Thanks for the great recipe.
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1 user found this review helpful

Italian Wedding Cookies III

Reviewed: Aug. 31, 2008
Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 teaspoon (I used lightly salted almonds that I ground in my mini-chopper) I made them as stated. I wasn't sure how far apart to place them on the cookie sheet, but they didn't spread at all, so you can really load up the sheet. I cooled them for about 10 minutes and then rolled them in the confect. sugar once, waited about 3-4 minutes and then rolled them again. I'm making these for a wedding - I hope they last until then! Thanks for the great recipe.
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27 users found this review helpful

Pizzelles II

Reviewed: Aug. 28, 2008
I used two bottles plus another teaspoon or so of anise flavoring, but we like them with a lot of flavor. This recipe is just like my dad makes. For Christmas, he puts red and green food coloring in the batter and makes them in those different colors - really pretty. These also freeze well.
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5 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Aug. 18, 2008
Oh my gosh, as I sit here licking the spatula and swiping my finger into the almost empty bowl, thank you, thank you, thank you for this great recipe. I had no problems spreading the icing or mixing it. Other than making half a recipe, which frosted my 13x9 gob cake perfectly, I made it exactly as written. Thanks again!
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73 users found this review helpful

Zucchini Corn Fritters

Reviewed: Aug. 15, 2008
My dad makes a very similar zucchini fritter (without the corn) and I can never get it very close to his recipe. This is a great start to that, but I did make a few changes. I only used 1 tablespoon of milk and a little bit of sugar, I squeezed the zucchini of most of the moisture, and I added about 2 teaspoons each of onion and garlic powder and left out the cumin. I also added a bit of parmesean cheese and dried parsley. Used my melon baller to put into the pan and they cooked for about 2 minutes of each side. It made a lot, even though I cut the recipe in half. Thanks so much for the recipe!
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2 users found this review helpful

Amish Macaroni Salad

Reviewed: Aug. 7, 2008
Wow! This was really good. I left out the salt and eggs, used red-wine vinegar and also used Splenda instead of sugar. It was very good, even after 30 minutes. I think next time I may leave out the onion, as it seems to have a pretty strong flavor. Thanks so much for this great, easy recipe!
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 6, 2008
I baked these for 20 minutes in muffin tins - made 24 big muffins (filled the batter the whole way to the top.) I also used about 3 cups of unpeeled shredded zucchini, that I mostly squeezed dry. Topped half with a mix of flour/sugar/butter/cinnamon and left the others plain. I like the topping ones better, but these are all still great muffins. Very moist and very good. Thanks for the great recipe!
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13 users found this review helpful

Baby BLT

Reviewed: Aug. 4, 2008
These were good, but extremely time consuming to make - I don't know if I would make them again as a filling for the tomatoes, as it took a LONG time to scoop out all the tomatoes, but I would make it as a dip instead. Thanks for the recipe.
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1 user found this review helpful

Chocolate Covered Strawberries

Reviewed: Aug. 3, 2008
Made exactly as the recipe stated. I just held them for a minute after being dipped and then put them on plate with foil on it - put them into the refrigerator immediately and had almost no "extra" chocolate on the bottom of the strawberries. Were a huge hit at the wedding shower I made these for. Thanks for the great recipe.
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7 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Jul. 23, 2008
Very good! I sauteed the zucchini in olive oil. Also toasted the roll on a pan on the stove and put a slice of provolone cheese on the roll, and the zucchini mixture on top - I did not put it in the oven. Oh my gosh, it was SO good! The cheese melted around it and it was gooey and delicious. Thanks for the great way to use zucchini!
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 20, 2008
The only thing I changed was to add another banana and to use splenda in place of sugar. These were so good and didn't take much time in the oven (it's 100 degrees here today - anything to help keep the kitchen cool!) I loved the topping. I also made a few mini muffins with the extra batter. Thanks so much for this great alternative to banana bread.
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2 users found this review helpful

Biggest Bestest Burger

Reviewed: Jul. 18, 2008
This is a great recipe, and while I did leave out the salt (didn't feel like it needed it) it was a great recipe and I appreciate it being posted.
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36 users found this review helpful

Triple Berry Crisp

Reviewed: Jul. 16, 2008
I downsized the recipe (made it for an 8x8 square pan) and used frozen berries, but I thought this was just okay. A lot of crisp and not much berries. I'll keep searching for the ultimate berry crisp!
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1 user found this review helpful

Displaying results 41-60 (of 139) reviews
 
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