Jamie Anderson Recipe Reviews (Pg. 1) - Allrecipes.com (1902637)

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Jamie Anderson

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Creamy Chocolate Frosting

Reviewed: Mar. 8, 2014
I've searched far and wide for the perfect chocolate butter cream frosting and oh...my...gosh. Words cannot describe how good this is. Try this and you will never eat another chocolate frosting again. And certainly not one from a can! It was simple--I had all the ingredients already--and the perfect texture and consistency. It was smooth, creamy and fluffy, yet stiff enough to hold it's shape on a cupcake. While you can sub with milk, I recommend sticking with the evaporated milk if you can. And when you are incorporating ingredients add a little at a time, alternating as you go--like she says--between the sugar mixture and the milk. When all are combined, be sure to beat an extra 3-5 minutes (with a hand mixer) so it gets nice and fluffy. SO GOOD!
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Pumpkin Bars with Cream Cheese Frosting

Reviewed: Dec. 24, 2013
First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine.
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5 users found this review helpful
Photo by Jamie Anderson

Buttercream Icing

Reviewed: Sep. 2, 2013
Perfect buttercream frosting. And I realize that purists will disagree that this should even be called buttercream but if you use the butter-flavored crisco you can't tell the difference and the frosting sets up better when piping. For those who are just going to use it as a frosting spread then by all means, use all butter. But this recipe really is delicious as-is. Not too sweet, fluffy without wilting and the end result looks great. Am using it again today for my twins' birthday cakes!
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Chicken Fried Chicken

Reviewed: Jul. 20, 2013
This was "almost" as good as my Grandma's fried chicken. :) I never got a chance to ask my Grandma how she seasoned her chicken so I am really glad to have found this recipe. The flavor is fantastic. I actually used skinless, boneless thighs and they were amazing. The only other change I made is that I coated the chicken the way my grandma used to--dipping it in flour first, then egg, then the coating. Coating it this way is the only way I've ever been able to keep the coating from sliding off the chicken every time I go to turn it. Then I fried it in a deep pot on medium heat (I use a pot instead of a skillet so the grease doesn't splatter on the counter). It turned out beautifully! Super golden and crispy on the outside and really juicy and tender on the inside. One other tip, once my chicken is perfectly golden brown I like to place it in a paper towel-lined colander set on top of a baking sheet (to collect drips) and keep it in a 250 degree oven while I make my gravy and finish up the rest of my side dishes. This not only keeps the chicken from getting cold but it ensures that the chicken is cooked through so I don't have to overcook it in the skillet and risk burning the skin.
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6 users found this review helpful

Chicken Enchiladas II

Reviewed: Jul. 13, 2013
I make this with corn tortillas because that's how enchiladas are traditionally made. I just want to state that contrary to what others have said, you do not have to FRY your corn tortillas. Simply wrap 5-6 tortillas in wet paper towels and microwave them for 45 seconds. They will come out soft and pliable. This will cut your fat and calories considerably.
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Baked Ziti I

Reviewed: May 27, 2013
I'm not kidding, this is amazing. I use Marinara sauce and that's the only "change" I make. I never have leftovers.
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Plastic Chocolate

Reviewed: Apr. 6, 2013
I used this instead of fondant to cover my son's birthday cake because I don't like the taste of fondant. I will say, the flavor was better than fondant (taste and texture is just like that of a soft tootsie roll) but this stuff was incredibly hard for me to work with. It was sticky and gooey and I had to use a LOT of cocoa powder to get it to roll out and not stick to the rolling pin and my hands and the counter. And in the end, it ripped and came apart across one side of the cake and just looked a mess. My son is 1 so he didn't notice but next time, I will stick to fondant.
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Peanut Butter Cup Cookies

Reviewed: Mar. 1, 2013
Awesome. Don't change a thing, these are perfect and delicious.
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3 users found this review helpful

Easy Homemade Pie Crust

Reviewed: Nov. 23, 2012
I was in the mood for a quiche and had everything on hand except shortening so I found this all-butter recipe and I'm actually going to start making this one instead of my regular shortening recipe from now on. I had to leave out the apple cider since I didn't have any and I didn't miss it. It was perfect. Very flaky and buttery. Seemed way more organic than my other recipe. Even the leftovers were still flaky and not soggy. I will add the cider next time, just out of curiosity, but even without it, we loved this crust. Thank you!
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Pepperidge Farm® Beef Wellington

Reviewed: Dec. 3, 2011
I thought this was a prettydecent, user-friendly recipe for beginner beef wellington-ers. I did notice in some of the other reviews that people were actually substituting with other cuts of beef and then complaining about how it turned out. I can't stress enough--DON'T DO THAT! You have ruined this recipe before you even start if you use anything besides a tenderloin. That's the whole point of wellington--to marry the delicate pastry with a tender and flavorful cut of beef to create a beautiful and very tasty presentation. Don't waste your time making this if you aren't going to splurge on the tenderloin.
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59 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 25, 2011
Really, really good (and I usually hate sweet potatoes)! One piece of advice you must heed--I read other reviews that suggested nuking the potatoes. DON'T. Baking them caramelizes the potato and gives it a sweeter, richer and more organic flavor. Also, they are SUPER easy to peel once baked. Microwaving them does nothing for the flavor. If you are worried about time then prepare this dish the night before. It's totally worth the extra time it takes to bake them. Also, take other reviewers' advice and cut the white sugar to 1/3 cup and the brown sugar to 2/3 cup. It will still be plenty sweet. And I only had to use 3 yams (Jewel) because they were so big. Other than that, I followed the recipe exactly and it came out really well.
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Pecan Pie V

Reviewed: Nov. 25, 2011
I followed this recipe exactly with two exceptions: I used a 9 inch pie pan so I had to times the recipe by 1.5 to fill the crust (I used the Pie Crust IV recipe from this site, which is awesome). I also took another reviewer's advice and baked the first 15 minutes at 350 and baked another 50 minutes at 300 and it came out PERFECTLY. I wish I could give this pie 10 stars, it is that good. I don't even like pecan pie usually but I absolutely love this one and I think it's because it doesn't call for corn syrup. It really makes a huge difference, it doesn't come out gelatinous like it does with the syrup. The brown and white sugars caramelize beautifully and I really like the chopped pecans over the whole ones. The presentation is nicer and it's easier to cut and chew and it really gives it a richer flavor and texture. A+++
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Pie Crust IV

Reviewed: Nov. 25, 2011
PERFECT pie crust. I used it for two pies on Thanksgiving (pecan and apple) and used it again the next day for a Turkey Pot Pie and it's delicious for both savory and sweet. Followed recipe exactly, no need to make any changes. Thank you Jan!!
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4 users found this review helpful

Baked Potato Soup V

Reviewed: Nov. 6, 2011
This really is a fantastic potato soup. I didn't follow it exactly but that's what's so great about it--it's very versatile. For example, I sauteed a diced small white onion in the butter for about 10 minutes on medium and then added 3 minced garlic cloves for 1 minute before I added the flour. I used 1% milk and still had to add a lot more skim milk later on to thin it out because this is a really thick base. I also used real bacon and probably added way more than the recipe called for, as well as more green onions. I will say that the sour cream at the end really added that extra something it needed. This soup is easy to make in a lower fat version and when I'm just cooking for our family that's how I'll make it but I never cook low fat for guests (it's just bad form) and this recipe really is better when you go all out so if you have the chance and aren't afraid to splurge on calories just once in a while, I recommend using the whole milk, real bacon and regular sour cream. You won't be disappointed!
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Fresh Rhubarb Pie

Reviewed: Aug. 10, 2011
It pains me to admit that this was better than my Grandma's recipe! Her pie was always delicious but the filling never set up completely and she could never figure out why. THIS pie was delicious AND perfectly set and I think it has everything to do with not mixing the sugar and flour with the rhubarb before pouring it all into the pastry. That's the only thing I can think of that my Grandma did differently. I believe that part is key to the recipe so follow the instructions exactly and you will end up with a perfect pie!
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Blackberry Cobbler II

Reviewed: Aug. 1, 2011
Very good cobbler. I didn't have any lemon juice so I used lime juice instead and it might have been even better with the lemon, I'll never know! But still a great dessert recipe. For anyone who said there wasn't enough dough though--you are wrong! This recipe calls for the perfect amount of dough. The dough should not completely cover the berries before cooking since it fluffs and expands during baking so just small dollops spaced out evenly across the top is plenty. Once it bakes it comes together and covers the whole cobbler perfectly.
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My Crab Cakes

Reviewed: Jul. 11, 2011
Ok, these were DELICIOUS. I made a few minor changes. I used sweet cream butter instead of oil to saute my green onions and I threw in some garlic as well. And instead of using canned crab meat, I used the meat from a whole small Dungeness crab and left it pretty lumpy. I also only used 6 ounces of crushed crackers instead of 8 because I don't like our cakes too dry. Finally, I fried them in 50/50 butter and oil. In all I ended up with 8 crab cakes which was more than enough for me, my husband and my 4 year old (who ate 2 by himself). I actually just ate the last two for breakfast, I couldn't help myself. :) They were scrumptious and I will be making these again real soon.
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Lemony Shrimp over Brown Rice

Reviewed: Apr. 20, 2011
I had some shrimp and brown rice and was looking for some inspiration so I tried this recipe and it tasted better than I expected! The only change I made was I added salt.
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Creamy Split Pea Soup

Reviewed: Jan. 2, 2011
I never thought I liked split pea soup until my husband got me to try some at Andersen's Pea Soup off of Interstate 5 on a trip from SoCal to the Bay Area about five years ago and from that moment on I was a huge fan. Finding a do-it-yourself recipe though has been a challenge and this one finally rivaled that of Andersen's. I will make it again and again. I followed the instructions exactly (used the leftover ham hock from our Honey Baked Ham on Christmas Day) except I added a few things to my soup--one diced carrot in the saute, two large potatoes instead of two medium and I only pureed 2/3 of the soup and left 1/3 of it chunky, just to give the soup some texture and added flavor. I also added an extra cup of cream to the final mixture during simmer. I garnished with the bacon and a dollop of crème fraîche and the whole family ate it right up! Fabulous soup.
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Mouse's Macaroni and Cheese

Reviewed: Nov. 22, 2010
I made this for my son's preschool Thanksgiving feast and chose this recipe because of it's simplicity since my husband informed me that "kids don't like baked mac and cheese". Boy, did I prove him wrong! They LOVED this dish and all the moms asked me for the recipes afterward. I doubled the recipe and followed the instructions exactly except I used an entire box of elbow macaroni instead of just three cups and had plenty of sauce and I used a block of Medium Cheddar instead of American since Velveeta IS American cheese and I didn't think it needed two kinds of American cheese. I'm making this dish again for Thanksgiving so the kids will have something they're sure to love to eat.
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6 users found this review helpful

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