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

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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

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

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

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

Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 6, 2008
I left out the salt (didn't feel it needed it), used red-wine vinegar and two packages of equal for the sugar and also light ranch dressing. Great marinade - let it sit for about 45 minutes and used an indoor stove-top grill. Very tender chicken. Thanks for the recipe.
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1 user 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

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

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

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

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

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

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 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

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

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

Unbelievable Chicken

Reviewed: Jun. 27, 2008
I used red-wine vinegar and a whole lemon (instead of half) and did not add salt. Only marinated it for a few hours, but since I used fairly thin chicken breasts, it still tasted great. Also cooked it on a stove top grill. Next time I will use a bit of red pepper flakes. Thanks for the recipe.
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2 users found this review helpful

Make Ahead French Toast

Reviewed: Dec. 27, 2006
Soooo good! I left out the pecans and used sourdough bread (wanted bigger slices of bread.) I poured the mixture over the bread slices but had to layer them in the pan to fit everything in. The exposed slices got nice and brown and those underneath were soft, but that was a good thing, as you got a bit of soft and crunchy in the same piece of bread. There seemed to be a lot of liquid, but it all got absorbed into the bread overnight. Thanks so much for the recipe!
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2 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

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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150 users found this review helpful

Spinach Cheese Ball

Reviewed: Dec. 27, 2006
Very good. My daughter made it as an appetizer for Christmas. Left out the water chestnuts and used chopped pine nuts to coat it. She made it in an oval shape. It was a nice alternative to the "normal" spinach dip. Thanks for the recipe!
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11 users found this review helpful

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