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

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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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375 users found this review helpful

Apple Chips

Reviewed: Oct. 22, 2013
The first time I made these it was a disaster. They stuck to the pan so bad that I had to scrape them off with a sharp knife into thousands of little pieces. I couldn't salvage anything to even try to taste one. I decided to try again, but spraying the sheet first. It worked! They are delicious and easily lifted from the sheet. One star if made according to directions and five stars if you spray the sheet first.
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93 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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37 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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33 users found this review helpful

Slow Cooker Beef Stew by McCormick®

Reviewed: Oct. 3, 2013
I've been making my beef stew exactly like this with the McCormick seasoning package and these exact ingredients and measurements forever.(It must be the recipe on the package). I always brown the floured meat before adding it to the slow cooker and I use low sodium beef broth in place of the water. Sometimes I make this in my pressure cooker too. It's the best beef stew I've ever had.
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31 users found this review helpful

Lemon Chicken Orzo Soup

Reviewed: Dec. 17, 2013
I made this for lunch and it was spectacular. The spices were right on. Really, really good!! I cut the recipe in half and added the lemon "to taste". I have made enough recipes with lemon to know that all lemons are different. I added the zest of one lemon and tasted the soup. It was "almost" perfect. I added just a tablespoon of juice after that and it was perfectly lemony, just how we like it. Also, I just added the uncooked orzo to the soup and let it boil for about 8 minutes. We didn't have any left overs. Anyone that isn't familiar with cooking with orzo should know that it does completely soak up the broth where leftovers are concerned, so if you know you are making more than will be eaten, you should make it on the side and add to each bowl; otherwise, the next day there will not be any liquid in the soup left. Delicious and I will be making this again soon!!
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29 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

Jan's Jalapeno Popper Pizza

Reviewed: Feb. 17, 2014
This is my original review on this recipe before it was published and I have since made it at least a dozen times: "This might be the best 'specialty' pizza I've ever had in my life....and I can't believe it came from home. My daughter even said I could make money on this and she made it clear that this will be a new 'regular' around here!! I used a pre-made Boboli crust for ease, but we are extra excited to try this on a homemade crust next time. I followed the recipe exactly. No adjustments needed:)" We LOVE it!!!
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22 users found this review helpful

Chocolate Chip Mini Muffins

Reviewed: Jul. 17, 2013
I just made these and they won't last long. The kids are attacking them. I didn't have mini chocolate chips, so I chopped 1 cup of regular chocolate chips with a knife to make them smaller so they wouldn't sink. It worked great. I got 58 muffins, but I didn't fill the first batch up high enough. You can actually fill almost to the top. I've been paying $3 for twelve mini chocolate chip muffins at my grocery store's bakery. What a rip-off, and these taste better too. I won't be buying them from the bakery anymore. I'm REALLY glad I found this recipe today:)
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22 users found this review helpful

English Muffin Pizza

Reviewed: Mar. 25, 2013
My kids love these. We make these all the time, but we always toast them first, and then instead of baking them we put them under the broiler to melt the cheese...it's a lot quicker that way and it gets the cheese nice and bubbly.
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18 users found this review helpful
Photo by Jayelle

Creamy Chicken Cordon Bleu Casserole

Reviewed: Feb. 22, 2013
This is the best "pasta" casserole I've had in my life. It was so good that I called my best friend half way through dinner to tell her she needed to make this. I used shredded Swiss cheese instead of cubed, and I did not use reduced-fat soup or reduced-fat sour cream because I had some regular sour cream to use up and my local grocery store doesn't carry reduced fat cream of chicken soup (I'm not kidding). Also, I mixed everything together first (except for the topping) before putting it in the casserole dish instead of just putting it on top of the pasta, then I put the topping on. The topping is very good. It's similar to the topping I use on other casseroles, but I never thought to put Parmesan cheese in it before...duh. I will make this again for sure!
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18 users found this review helpful

Epic Mashed Potatoes

Reviewed: Feb. 4, 2013
These were amazing!! I wouldn't change a thing. A nice alternative when you want mashed potatoes as a side, but your main dish doesn't produce a gravy. We accompanied these with cabbage rolls. Incredible. Will definitely make these again :)
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18 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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18 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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15 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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14 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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14 users found this review helpful

Banana Bread Bars with Brown Butter Frosting

Reviewed: Nov. 6, 2013
These deserve more than five stars. I cut the recipe in half and baked them in an 11x7 glass baking dish for the same time given. Otherwise, I made no changes. I like that these are actually "bars" that you can cut and eat out of hand, unlike other "banana bar" recipes here that are more like cake and require a fork and plate. The frosting is incredible...don't leave it out!! I cooked the butter for exactly 3 minutes on medium heat and it was perfectly browned. Our new official banana dessert here. Thank you:)
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11 users found this review helpful
Photo by Jayelle

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

Creamy Herbed Pork Chops

Reviewed: Feb. 20, 2014
I followed this almost exactly, except I didn't measure the Montreal Steak seasoning...I just sprinkled it on both sides of the pork and I think it was less than a teaspoon. The basil and steak seasoning work great together in this recipe. It was DELICIOUS and I will make it again!!
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8 users found this review helpful

Lobster-Bacon Macaroni and Cheese

Reviewed: Feb. 14, 2014
I cut this recipe in half because I made it as a side dish to go with steak and it still made quite a bit. Other than cutting in half, I followed the recipe EXACTLY. I have never cooked with canned cheese soup before so I was a little worried. I didn't like the smell of the soup as I was mixing this together and was starting to regret using it, but I must say after it came out of the oven it smelled really good, and it tasted incredibly delicious. It was everyone's favorite thing on their plate and I made a LOT of food tonight for our Valentine's Day steak dinner. I liked how easy it was to prepare...not requiring a roux. I will most definitely be making this again!!
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7 users found this review helpful

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