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

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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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4 users found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Jun. 27, 2013
I used slightly less ketchup and I used apple cider vinegar instead of white vinegar. This was one of the best sloppy joes I've ever had in my life. I'm pretty sure this is how I will be making them from now on.
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Shortbread Crust

Reviewed: Jun. 17, 2013
Very good. I followed exactly, but my baking powder is about six months-old so I don't know if it even made a difference being in there. I poked the crust with a fork before baking it because others did. This crust is delicious on its own. I know this because I made cookies with the leftover dough from my pie and they were amazing. The dough is very easy to work with. I will use this recipe again for sure.
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Creamy Strawberry-Pineapple Smoothie

Reviewed: Jun. 16, 2013
My daughter just made this exactly as written. She drinks smoothies everyday. I came across this while voting for photos this morning lol and we had everything for it. My daughter said it was absolutely delicious and she'll definitely make it again!
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6 users found this review helpful

Chocolate-y Iced Mocha

Reviewed: Jun. 8, 2013
I'm REALLY glad I found this recipe today! I can see I'm going to become addicted to this. I love almond milk and like the subtle almond flavor it gave this drink. I put the ice in a large glass for measurement and then dumped it in my blender with the rest of the ingredients to make a "slushy" drink. It made quite a bit doing it this way...enough for two people. The ingredients and amounts were right on for the perfect iced mocha and I don't have to feel guilty about it:) This is INCREDIBLE!!!
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1 user found this review helpful

Butter Cream Frosting II

Reviewed: Apr. 6, 2013
I chose this recipe because it's the first frosting I came across here that I had all the ingredients for and I was in a hurry. I'm glad I stopped searching at this one. I'll NEVER make frosting any other way. It was easy to make and easy to work with, not to mention how good it tastes. I used butter-flavored Crisco instead of regular because that's what I had, and everything else exactly as recipe is written:)
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1 user found this review helpful

Honey Mustard Dressing II

Reviewed: Apr. 6, 2013
I made this to use with a recipe calling for honey mustard dressing. It was really easy and really good. I will use this recipe from now on when I need honey mustard dressing. VERY good!!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 6, 2013
I just made these. I'm giving five stars because my two teenage daughters, my husband, and I LOVED these. My 7 & 8 year-old daughters and their two friends each took only one bite, and hated them. So, I guess I wouldn't consider these "kid-friendly"...at least here anyway:) They were REALLY easy, and made with ingredients that I always have. Very convenient, quick dessert. Served with vanilla ice cream while they were still warm. thirty-eight minutes was perfect and my oven is pretty accurate. I will definitely make these again:)
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Tuna Macaroni Salad

Reviewed: Mar. 28, 2013
Made this yesterday. Started marinating at noon, then assembled at 6pm. I've made a lot of tuna pasta salads in my day, with the usual all-mayo base, but I have to say I wish I would have found this earlier. I like the addition of sour cream and Italian dressing. It took my regular, boring tuna salad to an all new level. I used shell-shaped pasta and added a little mustard because that's how we like it. Delicious. I will make it this way from now on:)
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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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12 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

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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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

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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15 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

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

Whole Grain Waffles

Reviewed: Apr. 29, 2014
Just made these. Used regular whole wheat flour vs. pastry. I didn't have the wheat germ so I compensated with extra flour and flax. I added a couple pinches of cinnamon, used almond milk in place of skim milk and used additional applesauce in place of the oil - the only problem with that is I found I had to lightly spray with Pam between each batch which wasn't a big deal. Great flavor and texture. We all LOVED these and this will be our new waffle recipe. Thank you.
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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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13 users found this review helpful

Aunt Mary's Meatballs

Reviewed: Jul. 18, 2013
I used the sauce portion of this recipe to make meatballs for a friend, but of course had to taste them first before I dropped them off. They were delicious. I liked the addition of the lemon juice. I did use 3 lbs of frozen meatballs which I baked first according to package instructions. While the meatballs were in the oven, I made the sauce on the stove and then combined everything in a slow cooker and cooked on low for about three hours before I dropped them off. One of the easiest things I've ever made. My friend said they were gone in less than 30 minutes...I should have made more. Thanks:)
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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

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