Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (19907294)

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Jessica

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Delicious Salmon

Reviewed: Nov. 10, 2013
Great recipe - tender and flavorful salmon. My only change was to bake the salmon at 425 F for about 12 minutes instead of broiling. I was worried I would burn it. Next time I will boil and reduce the leftover marinade and baste the salmon with it while baking. Thanks!
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Creamy Frosting

Reviewed: Oct. 6, 2013
Not sure why other had problems, light creamy texture and good flavor. I used 2% milk and butter (not margarine). Just be sure to beat the butter and sugar thoroughly and that the milk mixture is completely cool before adding. I did have to beat it for about 5 minutes after adding the milk mixture to make sure the sugar was completely dissolved, but the texture was great! Thanks for a wonderful recipe!
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2 users found this review helpful

Caramelized Butternut Squash Soup

Reviewed: Dec. 9, 2012
Very tasty! Reduced the cream by a little bit, but left everything else the same. Thanks for sharing!
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3 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Nov. 23, 2012
I used real crab and reduced the butter to one stick (4 Tbsp went in the stuffing, 4 got melted and drizzled over the mushrooms). I also sauteed the reserved stems and garlic in the butter for the stuffing. Next time I may pre-roast the mushroom caps (to cook them more thoroughly and reduce liquid). The filling mixture is delicious!
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5 users found this review helpful

Creamed Broccoli Soup

Reviewed: Nov. 10, 2012
Per other reviewer comments, I made a few changes. I used chicken broth instead of water and bullion, used only two carrots, and cooked the broccoli for only about 10 minutes, then pureed everything together. I also added only a 1/2 cup of cream, instead of 2 cups half and half and left out the flour/water step. It was plenty creamy and thick. I actually forgot the soy sauce, but would add it next time as the soup needed salt - my fault. If I made it again I might even increase the amount of broccoli to get a stronger broccoli flavor. Thanks for the recipe!
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3 users found this review helpful

Kielbasa and Cabbage

Reviewed: Oct. 30, 2012
Great recipe; the normally dainty eaters we had over for dinner went back for seconds - and that's saying something. Following other reviewers, I browned the kielbasa first in the pan and then cooked the cabbage and onions in those drippings (didn't have any bacon, but that would be a great addition). Everything else was the same. Next time I will either reduce the water or cook the combined dish for awhile uncovered as there was a bit too much liquid left.
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7 users found this review helpful

Jess's Edition of Wicked Good Veggie Chili

Reviewed: Oct. 15, 2012
Really good! Did this in the slow cooker, sauteing the pepper, carrots, garlic, and onion with the fake meat first. I used the fake meat crumbles instead of TVP (no soaking, just looks like ground beef). I reduced the cayenne pepper by 1/2 (didn't want it to be too spicy for the average person) and only used 2 cloves of garlic. It was still pretty spicy and so good! I also added a can of corn. Thank you!
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3 users found this review helpful

Wicked Good Veggie Chili

Reviewed: Oct. 15, 2012
Really good! Did this in the slow cooker, sauteing the pepper, carrots, garlic, and onion with the fake meat first. I used the fake meat crumbles instead of TVP (no soaking, just looks like ground beef). I reduced the cayenne pepper by 1/2 (didn't want it to be too spicy for the average person) and only used 2 cloves of garlic. It was still pretty spicy and so good! I also added a can of corn. Thank you!
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2 users found this review helpful

Stuffed Jalapeno Firecrackers

Reviewed: Sep. 17, 2012
Really good base recipe. I made just a few tweaks - I used maple bacon and mixed a couple tablespoons of brown sugar with an equal amount of barbecue sauce for basting the peppers right near the end of baking. I filled the whole peppers with cream cheese and wrapped with bacon, instead of doing half-peppers. I was worried about the poppers being too hot for a mixed crowd, so I baked them for about a half hour total, instead of broiling, and they came out sweet and mellow and delicious, but I don't know how hot the peppers were to start with. Next time I make them, I think I'll reduce the baking time to keep more of the heat and keep the peppers more crisp. At any rate, these were great! Thanks.
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3 users found this review helpful

Peanut Butter Bars I

Reviewed: Sep. 4, 2012
Delicious, tasted very similar to a Reese's Peanut Butter Cup. Much more like a candy than a traditional cookie bar. Followed the recipe exactly. Thanks!
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3 users found this review helpful

Pretzel Turtles

Reviewed: Sep. 4, 2012
These were great - people couldn't stop eating them at the party I took them to. Thanks!
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4 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Jul. 24, 2012
Great, easy, flexible recipe. Followed other reviewers' advice - for a double batch I cut the butter to 3/4 cup and cooked the oat/butter/sugar mixture for 5-10 minutes while stirring. Turned out great! I also subbed 1/2 cup oatmeal with 1/2 cup flax seed. I think these would be wonderful with some toasted coconut mixed into the oatmeal too! Thanks!
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10 users found this review helpful

Basic Pasta

Reviewed: Jun. 27, 2012
This dough was very easy to work with - not sticky at all. I needed to add all of the water.
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2 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jun. 15, 2012
This is a pretty good recipe. I made a couple adjustments: 1) Reduced the flour to ~3/8 cup and added 2 Tbsp. cornstarch to filling mixture. Great filling consistency, not runny at all. 2) Some reviewers thought the pie was too sweet, so I used ~3/4 cup of sugar instead of the full cup. This was a little on the tart side (still good), but next time I'll probably go ahead and use the entire 1 cup of sugar. I rated the recipe a four because the filling tastes like it needs a little something extra. Not sure what that should be - lemon zest, ginger, or maybe just better strawberries. Next time I may try adding a little lemon zest and reducing the flour even more. I will definitely use this recipe again though - thank you!
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 21, 2012
These are pretty good and got great reviews when I took them into work. I added a little vanilla (maybe 1/2 tsp) to the banana/sugar/egg mixture and about 1/4 tsp each of cinnamon and ground ginger to the flour mixture. I also doubled the cinnamon in the topping. Thanks!
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3 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Feb. 13, 2012
I am not a big fan of super sweet frostings, so this was a bit sweet for me, even after halving the sugar. The texture was really great, though! I made a variation using peanut butter (subbed butter and peanut butter for some of the shortening), and it was very smooth and creamy.
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2 users found this review helpful

Black Magic Cake

Reviewed: Jan. 30, 2012
Really 4.5 stars. Very good recipe. Cake has a great texture and is very moist. My only comment is that is wasn't quite chocolately enough, even though it seemed like there was plenty of cocoa powder. I think I might try decreasing the coffee next time (to 3/4 or 1/2 cup), in hope of making the cake a bit sweeter and letting the chocolate shine through a bit more. But still, this is the best chocolate cake I've ever made from scratch, and it's as good in texture and moisture as any boxed cake mix. Thanks!
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5 users found this review helpful

Italian Creme Layer Cake

Reviewed: Jan. 17, 2012
The cake was pretty good. Mine came out a little dense, but I left out the pecans and coconut, which might have helped the structure a bit more. My coworkers loved it though! Instead of adding the pecans and coconut to the batter, I toasted slivered almonds and coconut and added them to the outside of the cake, after frosting. I also doubled the frosting, and per the reviews, used less powdered sugar, probably 5-6 cups in the doubled recipe. This is only the second really good cake recipe I've found from scratch, so thank you!
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2 users found this review helpful

Candied Almonds

Reviewed: Jan. 6, 2012
These are pretty good. I followed the other reviewers advice and cooked the almonds in the sugar mixture until almost all the liquid was evaporated, but I could have cooked them a little less and been fine. If I make them again, I will wait to add the almonds until the syrup has reduced signficantly, as cooking the almonds in the syrup for that long gave them a slightly weird texture.
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8 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 8, 2011
A great cookie; these always get eaten up by lunchtime when I take them to work. I don't have any problem with the cookies spreading out, and I found that refridgerating the dough until chilled before rolling and lightly flattening the balls helped prevent too much spreading. The cookies stay nice and soft too. Thanks!
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5 users found this review helpful

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