Jayelle Recipe Reviews (Pg. 1) - Allrecipes.com (19664919)

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Awesome Beef Vegetable Soup

Reviewed: Oct. 4, 2011
I followed this pretty close except I used beef broth instead of water, doubled the horseradish, and used canned vegetables because I couldn't find frozen mixed vegetables without nasty lima beans in it. I used one can each of diced carrots, green beans, and 1/2 can of corn. I even used a can of diced potatoes because I didn't feel like peeling/chopping potatoes. Since the vegetables were already tender I added them 45 minutes after soup simmered and continued to simmer about 20 minutes after that. Worked out great, nobody noticed that vegetables came from can. Everything else followed EXACT. Very good. Will definitely make again, but next time I want to add some of those tiny alphabet noodles.
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10 users found this review helpful
Photo by Jayelle

Aussie Chicken

Reviewed: Oct. 8, 2011
I use turkey bacon and green onion instead of parsley. All other ingredients followed exact. I cook the turkey bacon in a little bit of olive oil in my cast iron skillet. I remove the bacon and brown chicken. From there I proceed with assembly right in the iron skillet. I tranfer the iron skillet right to the oven. This is very good but although the chicken is tender, you will need a steak knife to eat this...if you try to cut in with your fork, all tthe toppings will slide off.
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2 users found this review helpful

Beefaroni

Reviewed: Nov. 18, 2011
Too lazy to go to the store, so was looking for something to make with things I already had. I changed two things, and don't usually like to rate recipes when I do so, but this is worthy. I didn't have tomato sauce so I used spaghetti sauce. I didn't have cheddar cheese so I used some leftover Velveeta that I had from the "Outrageous Warm Chicken Nacho Dip" (from this site)-try it..so good!! Everything else kept the same. Kids went crazy over this and they usually hate to try new things. This made quite a bit, but they polished it off the next day and said it tasted even better. I'll be making this again for the kids often the way I did it, but if for me, I would probably add some onion and garlic to the meat while browning. Since I found something new that the kids like I won't be changing it though.
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3 users found this review helpful

Kimmy's Favorite Sweet and Sour Chicken

Reviewed: Feb. 23, 2012
Very good. Used "lite" soy sauce. Chicken stock in place of water and slightly less sugar which made it sweet enough.Everything else followed exact. Use 1/3 CAN of tomato soup and divide the rest into two labeled ziplock bags and freeze for the next time...no point in wasting it and all you'll have to do the next time is throw the frozen "chunk" of soup in when it's time. Will definitely make this again.
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14 users found this review helpful

Best Bread Machine Bread

Reviewed: Apr. 3, 2012
I've made this so many times over the years I couldn't tell you. Delicious. It's a delicate bread, so not good for sandwiches. I make it as an alternative to dinner rolls to have with things such as goulash and beef stew. I use the "rapid bake" setting sometimes and it comes out just as good.
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2 users found this review helpful

Rae's Italian BS Pasta Salad

Reviewed: Apr. 23, 2012
Wow. Ten stars. I had some bacon and baby spinach to use up and found this recipe. I had to make a change due to what I had, but am rating anyway because I think the result would have been VERY similar. I didn't have creamy Italian dressing, but only had regular. Assuming (and I apologize if I'm wrong) that creamy Italian dressing has a "mayo-like" base, I used the bottle of regular Italian dressing in place of the creamy, and then used 1/3 cup mayo in place of the regular Italian which I'm thinking "evened" everything out. Everything else I followed EXACT. SOOOOO GOOD!!! Where has this recipe been all my life?! I can't wait to try this out on everyone this summer at family and neighborhood BBQs!
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25 users found this review helpful

Simple Tuna Melt

Reviewed: May 3, 2012
We really liked this. It sounds like "brooklynsurecooks" is off his meds.....just sayin:)
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24 users found this review helpful

Ham 'n Swiss Biscuits

Reviewed: Jun. 5, 2012
These were very good. I used sesame seeds for garnish instead of poppy seeds since I didn't have any (I didn't put any sesame seeds inside though the recipe calls for poppy seeds inside). I have to admit that I had never heard of canned ham which is weird because it was right there in plain sight when I went looking for it after finding this recipe...hmmmm. Anyway, versatile recipe, and I look forward to trying out different meat/cheese combos soon. Quick, easy lunch for the kids this summer. Something different.
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4 users found this review helpful

No Bake Cookies III

Reviewed: Jun. 5, 2012
Good. Just like I remember. My family called them "Bird's nest cookies". I've made these a lot over the years. This is a good recipe for them. Some reviewers say boil one minute, some say two minutes, so I do 1 1/2 minutes (after rolling boil) which seems to work perfectly.
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1 user found this review helpful

Cabbage Roll Casserole

Reviewed: Sep. 2, 2012
Yeah, I'm trying to figure out what happened here. I read A LOT of reviews and nobody mentioned that this wouldn't fit in the pan. Recipe calls for 3 1/2 lb cabbage. I used 2 1/2 lb cabbage and it was to the rim before I even added the broth. I was able to get half of the broth in there. High maintenance dish. A lot of work removing, stirring, and trying to fit the rest of broth in there along the way. Long story short: took 2 1/4 hours to properly cook cabbage and rice. In addition to seasoning the ground beef with S&P while browning it, I added 3T lemon juice, 2T Worcestershire sauce, and 3T brown sugar to tomato sauce because that is how I make my cabbage rolls and was shocked that we had to add additional salt and pepper once it was plated. But, I have to say, although it ended up being more work than making traditional cabbage rolls, we liked it better and will make it this way from now on, but in a bigger pan to eliminate the drama that it was:)
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4 users found this review helpful

Smothered Chicken Breasts

Reviewed: Sep. 2, 2012
Delicious. I was initially skeptical about the amount of sugar, but I went for it, and it turned out perfect!! Will make again.
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3 users found this review helpful

Quick and Creamy Pasta Carbonara

Reviewed: Sep. 2, 2012
Made this the other night...can't stop thinking about it. Ten stars. Followed exactly. This stuff is no joke. Will probably have to make it again in a couple days:)
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12 users found this review helpful

Three Packet Slow Cooker Roast

Reviewed: Sep. 8, 2012
I made this tonight. I've been making roasts in my crock pot or pressure cooker forever with the same old boring onion soup mix, so when I saw this recipe it got my attention as being "different". It went over so well, that I won't ever make it any other way. I was concerned about it being too salty so I used McCormick reduced sodium brown gravy mix and did not season the meat with salt. I would highly suggest this because it was plenty salty enough with this adjustment. I also wanted to make sure the gravy wasn't too thin so I coated the beef with flour, browned it and added an additional tablespoon of flour to the spice/water mixture. To my dismay, the "gravy" was like water when the roast was done. I removed the meat to a plate, covered with foil, and let it rest while I proceeded with making gravy out of the liquid. I cranked the crock pot up to high and did something I normally wouldn't have done, but I was way too lazy to make a gravy out of the normal flour roux. I mixed about 1 tablespoon of cornstarch with about 2-3 tablespoons water in a bowl until dissolved and smooth, whisked it into the liquid in crock pot, covered it and let it go for about 10 minutes. Worked famously. The kids and husband tore this up and when they were done, they were already talking about leftovers for tomorrow.
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14 users found this review helpful

Old Fashioned Mac and Cheese

Reviewed: Oct. 3, 2012
I have made this twice in the past week! Very good and don't leave out the Swiss cheese even if you think you don't like Swiss. I'm still in shock about a reviewer who took away stars because of an ingredient that she doesn't like. More frustrating is all the people who found that "helpful". For example, I don't like mushrooms, but I don't give recipes a bad review if it calls for them...I just leave them out of the recipe. Wow. I'm in the minority here, but personally I read reviews to find out about the recipe I "click" on, not to see other people using it as a way to get their recipe "out there"...no time for that...sorry:(
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302 users found this review helpful

Pepperoni 'n Cheese Crescents

Reviewed: Oct. 6, 2012
Made these today for the kids along with pizza for lunch. I just happened to have all the ingredients. I tried one and didn't care for it...I thought it was kind of bland. The kids went crazy over these though. They are already asking me to make them again. I followed recipe EXACTLY, but maybe some melted garlic butter, Parmesan cheese, or sesame seeds sprinkled on top would make it more appealing to me, personally:)
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0 users found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Oct. 11, 2012
Ok, let's try this again. I don't understand why my review for this recipe keeps getting deleted. I have no idea how I could possibly be offending anyone with the truth. What I have to say should be helpful in regards to THIS particular recipe. To the reviewer who said, "This is the exact recipe on the back of the Toll House chocolate chip package", and the 80 people who somehow found that information "helpful": this is NOT, I repeat, NOT the same recipe. The package calls for butter or margarine. This recipe calls for butter-flavored Crisco. The "family secret" the submitter is talking about is the Crisco. My mom has always used the same "secret" in her chocolate chip cookies. It produces a thicker, softer cookie. Using butter produces a flatter, crispier cookie in this recipe. So, everyone that is using butter needs to go review the Toll House recipe (it's right here on AR), otherwise you are not reviewing this recipe and misleading everyone. I use THIS recipe. They taste great, stay soft for days, and present beautifully.
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10 users found this review helpful

Jeremy's Philly Steak and Cheese Sandwich

Reviewed: Oct. 11, 2012
I made these last night. My daughter asked me to make them again tonight, but I told her we should wait at least a couple days:) The only thing I did different was I used ribeye vs. sirloin and sliced swiss vs. shredded. I think my husband will even love this, and he hates trying new food. I have to say that in response to a couple other reviews, I couldn't care less if this is "authentic" or not. Who cares really? It tastes good. If something tastes like garbage, but is "authentic", does that warrant five stars? I'm all about flavor...don't give a hoot where it was created. Sorry. This is good stuff.
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3 users found this review helpful

Cheesy Ham Potato Bake

Reviewed: Oct. 17, 2012
This was delicious! I cut the recipe in half and baked in an 8x8 dish as a "side", BUT if I would have known before hand how good this was going to be, I would have not cut it in half and I would have served it as the main course! I have seen similar recipes without the ham. I LOVE the addition of the ham! My daughter actually called me from school this morning asking me to heat some up and bring it to her at lunchtime. Unfortunately for her, she didn't know there weren't any left-overs. She has NEVER called me before requesting I bring her left-overs:) I will definitely be making again soon.
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13 users found this review helpful

Longhorn Steakhouse" Like" Parmesan Crusted Chicken

Reviewed: Oct. 20, 2012
I've made this twice now. Last night for a trial run when my husband was still at work, and it was so good that I made it for him tonight. I had never used mayo for a coating before so I was curious. Last night I used four thin sliced chicken breasts so it was half the meat that the recipe called for. I kept the cheese/bread crumb measurements the same though because I coated both sides. I didn't measure the mayo or Ranch. I just put some of each in separate bowls and added as I needed it. Dried chicken with paper towel to help mayo adhere. Spread mayo one side at a time, placed mayo side down into crumb mixture, spread mayo on the facing side up then flipped to completely coat. Placed on a foiled and greased, rimmed cookie sheet and baked for twenty minutes. Removed and carefully spread ranch, then sprinkled with 1/3 cup of reserved crumb mixture and baked for an additional 10 minutes. Tonight I made 8 thin chicken breasts so I doubled crumb mixture to once again coat both sides. Fabulous. Good thing all the kids weren't home tonight...my husband ate five of them. I'm not kidding:) I will most definitely make this again. My husband is VERY picky, but loved this!
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3 users found this review helpful

World's Best Oreo® Fudge

Reviewed: Dec. 25, 2012
This was absolutely amazing and fool-proof. Followed exactly. Cut in small squares as it is rich and sweet. I made this for my Christmas cookie tray, but I know my kids will want me to make this year round which isn't a problem, because it's easy:) So good!!
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1 user found this review helpful

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