Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (18916395)

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Jessica

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 5, 2011
Perfect! Not too sweet, just right! I won't change a thing! My new cornbread recipe!
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Photo by Jessica

Terry's Texas Pinto Beans

Reviewed: Nov. 5, 2011
My husband begs for pinto's and cornbread all the time. This one is a winner and by far the best pinto bean recipe I've ever made! I did change it up a little and I will post the way I made it below. I will keep on making it this way for years to come. I have one word for this and that is DELICIOUS! Best served with Grandmother's Buttermilk Cornbread from this site: http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/detail.aspx . Here is the way I made the beans: 1.Rinse pinto beans off making sure all dirt or anything else is removed from them. 2.Place beans in a big bowl covering them with cold water, make sure water is roughly 3-4 inches above beans so they can expand. Soak them in the fridge overnight for approx 12 hours. 3.Drain water in the morning. 4.Place 4 cups hot water in crock pot with the 2 tsp chicken base and 2 tsp beef base. 5.Place garlic, jalapenos, onion, and cumin powder in the water mixture. 6.Place the beans in the crock pot with the mixture and stir. 7.Top of the bean mixture in the crock pot with two ham hocks placed on either side. 8.Cook on high heat in the crock pot for 2-3 hours. 9.Then place on low heat until supper time, approx 6 hours. They will come out delicious every time!!
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27 users found this review helpful

Savory Vegetable Beef Stew

Reviewed: Nov. 19, 2010
I made a couple changes. I'm made several meals before where I made a flour mixture at the very end and they never turned out well. Besides I don't like a thick beef stew. So before I browned the meat I dredged it in a flour mixture along with some garlic powder, onion powder, and pepper. Then I used a little bit more Italian dressing than what was called for. I followed to rest of a 'T' but I added a touch more beef broth than what was called for, only about 4.5 oz as that is what size my beef broth came in and I figured the extra little bit couldn't hurt it! I let the simmer as said. When it came time for the vegetables to be added I left out the green pepper. I don't think green pepper is good for a beef stew. Instead I added canned corn and canned green beans. Then I added the normal potatoes, carrots, and onion. I let that simmer until finished. My husband and I agree that it could go without the added salt. But this was by far the best beef stew I've ever had! I'll be making this time and time again! We have some deer meat to use though so I may try it with deer meat next time and see how that works with this! Great job on the recipe though!!!
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3 users found this review helpful

Banana Pudding II

Reviewed: Jan. 30, 2010
This is very good and I do not care for banana stuff! My husband on the other hand loves banana pudding. So I thought I would give it a try. This is a very delicious recipe and one I'll use for a good time to come! I do not own a boiler however so I just used two pans; one with water and the other to cook the pudding. Took me a little longer to cook it that way but it worked out well. At the end I added 2 tsp vanilla flavor though. Extra vanilla will never hurt anything. Next time I make this I will be doubling the pudding recipe though as I like it in a 13x9 inch dish and this recipe isn't big enough for that. My husband says to say thank you because now I can make this for him! Nothing better then homemade and not the instant pudding!
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Big Soft Ginger Cookies

Reviewed: Dec. 16, 2009
These are wonderful! What the perfect cookie for Christmas time! I followed the recipe to a 'T'! Make sure your butter is room temperature! They came out perfect with cracks on them...just the look I was going for! The cookie taste wonderful and is one of the softest cookies I have ever had! I'll have to pass this recipe along!
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New York Cheesecake III

Reviewed: Nov. 20, 2009
This is THE cheesecake recipe! I used a 9 inch springform pan for this. I let the cream cheese and eggs get to room temperature first. I made the sortbread with a touch of cinnamon and vanilla added in for flavor. I only cooked it for 10 minutes though as that is plenty long. Next time I may only cook it for 8 minutes as after everything it was a bit dry around the edges. When I made the filling I did add a touch of vanilla to it as well which I think added to the flavor wonderfully. I cooked as directed in the recipe. The only thing I did different there was I let it sit for 2 hours instead of 1 because it still seemed to have too much movement in the center. After the two hours I put directly in the fridge and chilled for 24 hours. My cheesecake looked perfect with no cracks or anything. The cheescake was the best tasting cheesecake I have ever tasted and I think better then the Cheesecake Factory! It can be used as a base for other types of cheesecakes too. I plan on doing othe types in the future. Thank you so much for this recipe!!!
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5 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 17, 2009
I always make a recipe to the tee the first time I make it. This I thought was too hard of a cheesecake. Next time I make it I will leave the flour out to make it more smooth. Other then that it had good flavor. I think this is a good staple recipe for cheesecake.
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Caramel Apple Pie I

Reviewed: Sep. 28, 2008
I have made this pie at least 6 times now. I made it to a tee. Of course when baking it I have to have something underneath it or else the caramel oozes out every where. My solution to this problem is just putting caramel on the bottom of the pie instead of the top. This is my families favorite pie!
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43 users found this review helpful
Photo by Jessica

Strawberry Cobbler II

Reviewed: Sep. 28, 2008
I was in search of a southern strawberry cobbler like the little place up the road made. This one hit the spot!!! This is my new favorite dessert dish. I used a pyrex glass pan to make this dish in. I of course did as others suggested. I used 3 cases of strawberries, which was approx. 6 cups of strawberries. I added a little bit extra sugar because of the extra ammount of strawberries so I say it was probably about 3/4 cup. I added what one reviewer stated, 1 1/2 TBSP of cornstarch, although I will probably add 2 TBSP next time. I did not cook the strawberry mixture and I left out the water as it was perfect the way it was. I did take the 2 TBSP butter and cut off little pieces to place through out the strawberry mixture once in the pan. I thought the dough mixture was just perfect with the ammount though. I baked it for longer which I thought was very helpful! I baked it for about 40 mins. I then made the brown sugar mixture which I added a little bit of cinnamon and vanilla for flavor...just a splash of each. I brushed the brown sugar mixture over top of it all. Then I baked for close to 20 more mins. Any longer and I think it would have burned but it cooked the dough part enough to make it non cake like. Through and through it was excellent and I will be enjoying this recipe for a long long time!
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9 users found this review helpful

It's Chili by George!!

Reviewed: Jul. 20, 2006
I am a cook in the Coast Guard so I have to make enough to feed about 30 guys every day. I scaled up the recipe to 30 and followed the recipe exactly. The only thing I did different was I left it cooking for about 2 1/2 hours to get more flavor out of everything. It was great!! All the guys loved it and it was the best chili I have ever had! Thanks for this one...I will deff be making this one again!!
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2 users found this review helpful

 
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