Jacquita Recipe Reviews (Pg. 1) - Allrecipes.com (18791751)

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Spinach Quiche

Reviewed: Nov. 11, 2013
So good and very easy to "use what you have." I couldn't find herb and garlic feta, so I used Rondell soft cheese with herbs and garlic (very creamy) and I used a mixture of other cheeses I had on hand. I used a refrigerated pie crust, which I baked for about 5-6 minutes and then poured the mixture into it to bake for the rest of the time. Thanks so much for this great recipe!
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1 user found this review helpful

Betty Baker's Strawberry Salsa

Reviewed: Jul. 2, 2009
Wow! This was really good. I did use a bit less of the jalapeno peppers (personal taste) but it was still really great. Good to make for a crowd to use as an appetizer. Thanks for sharing!
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4 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Mar. 24, 2009
The taste of these were fantastic. However, I did have to add about 1/2 cup more flour to get them to rise a bit higher, cause that's how I like them. I also used butter in place of the shortening and added a touch of vanilla. These were very buttery tasting and very crispy without breaking apart all over the place. I also baked mine for quite a bit fewer minutes (9-10) but it may have been the size cookie I was making. I think this is one of those "you can add anything to it" recipes - different chocolate chips, more or less sugar, different flavorings, etc. 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

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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0 users found this review helpful

Dessert Pizza

Reviewed: Jan. 8, 2007
Excellent! I used a 9x13 cake pan for the crust (I was taking it out of the house and wanted an easy way to transport it) which used the entire tube of cookie dough. I also added about 5 oz. of low fat cream cheese to the low fat cool whip mixture. Then used cut up strawberries, blackberries, bananas (with pineapple juice mixed with them to keep them from browning) and pineapple pieces. Next time I will cut the pieces of the pizza before adding the fruit, because when I cut the pizza after adding the pieces fruit, it got all messed up and didn't look as pretty. This was really wonderful - thanks for the recipe.
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155 users found this review helpful

Eclair Cake

Reviewed: Jan. 4, 2007
Very good and very quick and tastes like a moon pie. I used non-fat milk, one package vanilla and one package banana pudding mixes and low fat cool whip. I microwaved my fudge frosting for 30 seconds or so and then put it in a pastry decorating bag with a small round opening and drew lines back and forth on top - it looks very pretty that way. Thanks for the recipe.
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3 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Jan. 30, 2006
Excellent sauce for the meatloaf. I did add ketchup to my meatloaf like I normally do, as well as a bit of onion, but otherwise made the recipe as stated. It made a lot of sauce for my meatloaf, but that was a good thing! Thanks for sharing.
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1 user found this review helpful

Double Chocolate Brownie Cake

Reviewed: Aug. 9, 2005
Very quick and easy, however, I didn't think it had the brownie taste many people talked about, but still very delicious and very chocolately. It was a bit gooey inside, but I think that's cause we cut it about 45 minutes after it came out of the oven. I also baked it for just over a hour. Thanks for sharing!
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1 user found this review helpful

Blueberry Salad

Reviewed: Jul. 29, 2005
Shoot! I just submitted this recipe only using grape jello. I have used this recipe for years and get raves from everyone. Delicious!
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5 users found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Dec. 20, 2004
These were excellent - soft and chewy. I used Splenda sugar substitute and I refrigerated my dough before baking, and they held their shape very well. I also baked mine for a few more minutes than stated, but it was probably the size of the cookie I made. Thanks for sharing, Shannon.
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0 users found this review helpful

Sausage Flowers

Reviewed: Nov. 24, 2004
These are so easy to make and delicious! I added a bit of ranch dressing to the mixture and it was wonderful. I also pre-baked the wonton wrappers until just very lightly golden and they were not greasy at all. My 16-year old daughter made them as a Thanksgiving appetizer last year and everyone loved them. Thanks for sharing your recipe.
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1 user found this review helpful

Broccoli Cheese Soup V

Reviewed: Oct. 12, 2009
I roasted fresh broccoli in the oven, then added it to the warmed chicken broth. I also used all freshly grated monterey jack cheese, and added garlic powder and celery salt. I also added about a tablespoon of mascarpone cheese (since it was about to expire) at the end. This was SO good! Can't wait to make again. Thanks so much for sharing this recipe.
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2 users found this review helpful

Creamy Chocolate Frosting

Reviewed: May 1, 2015
Perfect, perfect perfect chocolate frosting recipe. I added a touch more confectioners sugar to make the frosting a little more stiff, as I was piping it onto my cupcakes, but other than that, didn't change a thing. My batch frosted about 15 cupcakes.
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0 users found this review helpful

Apple Squares

Reviewed: Oct. 3, 2010
I upped the apple to almost 1 1/2 cups, used Splenda for the sugar and omitted the nuts. Made them in a 9x9 pan and baked them for exactly 30 minutes. Came out perfect. Great flavor and I will make them again. Will probably up the cinnamon next time. Thanks for sharing!
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4 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

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

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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14 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

Brown Sugar Meatloaf

Reviewed: Oct. 7, 2006
I only used about half the milk and also used italian bread crumbs instead of the crackers. I put a little bit of the ketchup/brown sugar mixture on the bottom of the pan and spread the rest on top of the meatloaf. Next time I think I'll put it all on top, as it just kinda spread out over the pan (I used a round stoneware pan and flatten the meatloaf out so it will cook quicker. I loved the hint of ginger in the meatloaf. Thanks for sharing!
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2 users found this review helpful

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