JAHLERS Recipe Reviews (Pg. 1) - Allrecipes.com (18877509)

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Gourmet Mushroom Risotto

Reviewed: Oct. 23, 2011
I added bacon and swiss chard, it was so good!!
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 23, 2011
This was fabulous!
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2 users found this review helpful

Cool Cucumber Salsa

Reviewed: Jul. 31, 2011
Yum!!! We all loved this recipe! I did add an extra shake of sea salt, and three jalapenos instead of one. Definately a keeper! Thank goodness I planted extra cucumbers this year!!
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4 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jul. 16, 2011
This was so good, my picky 17 year old son ate it all and LIKED it! I did add the bacon. Mmmmmm!!!
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2 users found this review helpful

Rhubarb Bread I

Reviewed: May 30, 2011
I made this recipe exactly as printed, and it was really good! The second time I made it, I added more cinnamon and some nutmeg. Yummy!!
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1 user found this review helpful

Hummus III

Reviewed: Apr. 8, 2011
I did not have tahini, but it was excellent even with out it!
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3 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Apr. 1, 2011
My 16 year old son made these, and they turned out great! Don't double the recipe unless you really want alot of doughnuts! He got almost 6 dozen of them (in addition to the doughnut holes) from a doubled recipe.
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1 user found this review helpful

Pizza Dough I

Reviewed: Mar. 29, 2011
I added some Italian seasoning to the dough, just because I always do. It was easy, fast, and my family liked it better than the crust I usually make. Two thumbs up!!
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3 users found this review helpful

Chili Potato Burritos

Reviewed: Mar. 29, 2011
This was good. I added black beans to the potatoes and added more spice. What a great idea! Thanks jenneumann!!
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3 users found this review helpful

Rye Beer Bread

Reviewed: Dec. 31, 2010
I didn't like how heavy and dense this bread is. I like mine a little lighter I guess. The flavor was good though, and I love caraway seeds in my rye bread.
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3 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Dec. 31, 2010
I made this recipe just as written, excpet I did use the kale. This is so good!! I brought it to soup and sandwich day at church. It was a huge hit and got many compliments. Next time I will use the hot sausage, just because I like spicy food. Yum!
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1 user found this review helpful

Layered Peppermint Bark

Reviewed: Dec. 31, 2010
I followed this recipe exactly, and it was wonderful! If you omit the cream, you will not get the ganache filling that makes it so awesome! I spread the white chocolate and made a little ridge around the edges of the pan, then cooled it. Then I put in the chocolate filling, and put it in the freezer until it was frozen. Then when I spread the last of the white chocolate on the top, the white edges seal together. Just don't spread it around too much or it will melt the chocolate and it won't look as nice. I cut mine with a large sharp chopping knife and it worked great. Thank you for this awesome recipe!
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13 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 31, 2010
I followed the recipe exactly and it turned out fabulous! Make sure to use real butter for toffee!
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2 users found this review helpful

Banana Cupcakes

Reviewed: Dec. 4, 2010
As I was preparing this recipe, I realized I was out of cupcake liners. I just poured it in the pan and baked it that way, adjusting the time to bake longer It was fabulous, and my guests loved it too. I made a cream cheese frosting to put on it instead.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 4, 2010
This is really good tasting cornbread. I make it in the saucepan and then pour the batter into the cake pan. Its simple, easy, and has very little clean up. Thanks for the recipe!
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1 user found this review helpful

Lite Classic Pecan Pie

Reviewed: Dec. 4, 2010
My family of pecan pie lovers gave this a big two-thumbs up. I made 4 pies for Thanksgiving and this one was the first to go.
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1 user found this review helpful

Creamy Pumpkin Pie

Reviewed: Dec. 4, 2010
I always use fresh pumpkin to make pie, and this pie was just so-so. My family wasn't real excited about it, and asked that I use my standard recipe instead from now on. I did double the spices though, I couldn't imagine how bland it would have been without doing that. I didn't care for the sweetened condensed milk either. I'm glad that more people are using their pumpkins though, instead of throwing them out. Fresh pumpkin is always better than canned, and its better for you as well. Remember though, that without the preservatives, the pumpkin will get moldy faster, so make sure you use it or freeze it after you bake the pumpkin. I freeze mine in 2 cup increments.
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6 users found this review helpful

Spicy Refrigerator Dill Pickles

Reviewed: Sep. 6, 2010
Yum!! I followed the advice of other reviewers and reduced the sugar, but to a tablespoon, and I increased the salt a little. I make a couple batches of this brine and filled a gallon jar and some smallers jars. I filled my jars with onions, garlic cloves, hot peppers, banana peppers, jalapeno peppers, green peppers slices, and hunks of three different varieties of cucumbers. I picked tiny cucumbers and big ones, and they all turned out great. They are just that good. I did add celery seed to the mix as well, I just like the added flavor. I bought some pickling spice for my next batch. Mmm! Mmm! Good!
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14 users found this review helpful

Peanut Butter Bars I

Reviewed: Jan. 24, 2009
These tasted like Reeses Peanut Butter cups, delicious! Will definatley be making these again!
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1 user found this review helpful

Zucchini Brownies

Reviewed: Jan. 9, 2009
My teenage son who "hates" all veggies, loves these brownies. In fact he devoured about a quarter of the pan before I told him they were made from zucchini. He accused me of lying and proceeded to eat some more. I have made these many times, have given the recipe to others, and no one ever believes they are made from zucchini. I make sure to peel the zucchini before shredding, the peel is the only thing that will give you away. Thanks for this great recipe!
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2 users found this review helpful

Displaying results 1-20 (of 71) reviews
 
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