Jacolyn Recipe Reviews (Pg. 7) - Allrecipes.com (16533489)

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Jacolyn

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Mar. 8, 2012
As other reviewers suggested, I didn't overmix the batter, and I placed the bowl in the freezer after mixing in the dry ingredients. I gently folded in mini chocolate chips and sprinkled sugar on top. These came out soft and were delicious just by themselves. I will use this recipe for scones from now on.
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Holly's Chocolate Chip Cookie Dough Dip

Reviewed: Mar. 8, 2012
Although this dessert dip does not taste like cookie dough that much (mostly because the cream cheese taste is very prevalent), it is still delicious and addicting! I added 2 extra tablespoons of brown sugar and an extra teaspoon of vanilla. I also added Heath toffee chips (for more texture) as I have seen in similar recipes. Oh, and I let this sit over night. At first, I served the dip with chocolate graham crackers, which were good, but then my husband had the fantastic idea to dip small pretzels in it. The salty/sweet combo was perfect! Next time, I may even add some crushed pretzels to the dip rather than the Heath chips. The salt of the pretzels really complimented the sugar in the dip! I will definitely make this dip again!
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Autumn Cheesecake

Reviewed: Mar. 7, 2012
Wow, this was my first cheesecake and came out amazing! I followed some helpful reviews: A) Doubled the cheesecake ingredients. B) Microwaved the apples for a few minutes before topping and discarded the juice. C) Sat my springform pan (double-wrapped in foil) in a water bath. D) Baked 70 minutes and let it cool in the oven for 3 hours (didn't even open the oven to peek). E) Topped w/ a streusel topping. F) Removed the bottom of my springform pan w/ a knife that had been run under hot water. Next time, I will put the pan of water on the rack below, rather than putting the spring-form pan into it, because the moisture from the steam became trapped inside the foil and the bottom was just a tad soggy.
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Mediterranean Lemon Chicken

Reviewed: Mar. 7, 2012
Easy chicken dish! I doubled the sauce, except oregano, as others have suggested. I used boneless, skinless chicken breasts and baked for 45 minutes on 350 degrees. I used lemon juice from the bottle. Very easy and delicious!
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3 users found this review helpful
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Red Velvet Cake

Reviewed: Mar. 7, 2012
I followed another reviewers advice w/ the following: A) Get the vinegar mixture into the batter quickly and gently and get it in the oven FAST. B) Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean. C) The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit. Even after following all of these tips, it was still quite dry. Next time I will add a bit of oil and reduced the oven time. Oh, for the Superbowl, I dyed the top half red and the bottom half blue in honor of the Giants.
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Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Jan. 21, 2012
I cannot rave enough about this easy and yummy dessert! I made these for guests who each ate 3 or 4 in an hour. They just couldn't stop eating them. I was hoping to have quite a few as leftovers, but there were only 2 left. I made several changes as others suggested: I didn't worry about exact measurements for rolling the pastry, I just kept a general rectangle shape; I didn't measure the nutella or the jam (I used raspberry and strawberry preserves, but the raspberry was the best.); I crimped the edges with a fork; used an egg wash on them before putting them in the oven; used parchment paper on the pan; and checked them after 13 minutes. One or two of them were a little messy on the parchment paper, but it didn't matter, because they tasted so good that people ate them anyways. Definitely serve these with coffee and on plates with forks, because they are messy!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jan. 21, 2012
These were good. I followed another reviewer's advice and turned the temperature down 10 degrees, didn't soften the butter before cutting, and froze them for a few minutes before baking. Mine turned out still a little flat, so next time I might also add an extra 1/4 cup of flour, but they tasted delicious anyways! Oh, and I just used my forefinger to push the middle in, and I didn't have any jelly overflow...
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French Bread Rolls to Die For

Reviewed: Jan. 21, 2012
These were very good. I had to add a little extra flour, but that is to be expected with bread. I served these with honey to drizzle on them. Makes for a good breakfast side dish...
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Buffalo Chicken Dip

Reviewed: Jan. 11, 2012
Everyone loved this dip! I boiled 1.4 pounds of chicken breast cut into small pieces. Then I shredded the chicken and mixed with Texas Pete's Buffalo Wing Sauce. Oh, and I used blue cheese dressing instead of the ranch. I have made this several different ways: 1. I mixed all ingredients in the skillet until hot. 2. I layered the cream cheese/blue cheese mixture under the chicken/sauce mixture and sprinkled with cheese. Then, I put in the oven until bubbling (approximately 25min) on 375. 3. I mixed the warm chicken/sauce mixture in an ovensafe bowl and mixed with the softened cream cheese/blue cheese mixture and heated in the oven in the same manner as process 2 above after sprinkling with cheese. I liked processes 1 and 3 the best. By the way, if the chicken is too chunky, it won't work well with crackers or celery. I liked it with the Scoops chips the best. Any leftovers I served wrapped in tortillas heated in a skillet with a little butter.
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Delicious Ham and Potato Soup

Reviewed: Jan. 11, 2012
I served this on a cold winter day with Mike's Signature Pretzel Bread (a personal recipe from Kathleen on this site). This soup is amazing! I used the following changes thanks to advice from other reviewers: used a ham stock in place of the bouillon/water, added extra pieces of ham and 3 diced carrots, cooked in the slow cooler for 5-6 hours after sauteeing the onions in a little butter, added the roux about an hour before, used 15 oz of evaporated milk to replace the regular milk in the roux, and added fresh garlic and garlic powder. Next time, I will mix in and top the soup with some shredded cheddar. I am so happy that I froze extra ham stock, so that I can make this again!
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Tiffany's Minestrone Soup

Reviewed: Jan. 11, 2012
This soup is delicious!
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Mike's Signature Pretzel Bread

Reviewed: Jan. 4, 2012
Oh my, I am thrilled with this bread! Absolutely delicious. This was served with the "Delicious Ham and Potato Soup" recipe from this site. I made this with my new Kitchen Aid stand mixer and followed the recipe closely. The only change I made was to use half the amount of water and baking soda for the bath, because my large pot was in use. Next time I will use the larger bath, because the crust was more pale than others' pictures. Also, I will grease the bake pan with butter, not oil, because the bread stuck to the bottom of the pan. The only other change that I will make is to bake it for a few extra minutes. Oh, and I will definitely double the batch, because it is just that good!
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Soft Ginger Cutouts

Reviewed: Dec. 19, 2011
These were great! I was looking for a gingerbread cookie recipe that allowed the cookies to be soft, because I really don't like hard gingerbread. After the first batch, I realized that the cookies will be more soft if I didn't roll them too thin and if I only left them in for 8 minutes. They were perfect this way! I iced them with the Sugar Cookie Icing recipe from this site. What a tasty combination!
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Sugar Cookie Icing

Reviewed: Dec. 19, 2011
This icing was easy to make. I used this icing with the Soft Ginger Cutouts recipe on this website, and they were so good! I substituted vanilla for the almond in some of them. I had to work with the ingredient amounts to get it to the desired thickness. Also, I used equal amounts of red, green, and blue gel food colorings plus a little of the yellow gel food coloring to make black icing for the pebbles on the snowman's face. I didn't have time to ice all of the cookies before work, so I just left the icing covered on the counter, and realized that I could use it still after work, by just stirring it hard several times. I will definitely use this icing for cookies from now on...
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Toasted Garlic Bread

Reviewed: Dec. 12, 2011
Amazing! This is so good! I didn't use a loaf of Italian bread. I just used two regular hero-sized rolls, which worked just as well. Also, I didn't really measure out the mozzarella cheese. Just sprinkled a good amount. And, they were only under the broiler for 2 minutes before they were slightly brown. I added the cheese and put it in for another minute. Bravo!
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Roasted Easter Ham

Reviewed: Dec. 12, 2011
The first time that I cooked ham, I used this recipe. The taste was amazing, and several people told me that they would use this for their Christmas ham. The only change that I would make is to glaze it a half hour before the cook time ends, as the cooking directions on the package suggested. I think this would have worked better for the texture of the ham. Overall, I will be using this recipe in the future! EDIT: I made a gravy by mixing the juices and bits in the pan with a little flour over the stove. Fantastic!
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 1, 2011
This is one of the best dishes I have ever made. My husband requests this several times a month, and his friends have told their wives how to find the recipe after having it at my home, because it is just so good! I put all ingredients (except the rolls of course!) into the slow cooker for 5-6 hours, shred the chicken, and then put it in for another hour. I serve it on toasted rolls with a splash of wing sauce on it and sometimes a little blue cheese or even shredded cheddar. Delish!
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Marinated Baked Pork Chops

Reviewed: Dec. 1, 2011
I added garlic powder to this and followed the advice of other to cover the pork then broil uncovered for the last 5 minutes. Husband loved this, and it is very easy to make!
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Debdoozie's Blue Ribbon Chili

Reviewed: Dec. 1, 2011
My husband asked me to make chili for tailgating at an Army/UCONN football game at West Point here in NY. Everyone loved this! It went very quickly! I followed the advice of others and used 1 (10oz) can of diced tomatoes w/ green chile peppers, a little more than 1 (14oz) jar of tomato sauce, a half jar of chunky salsa (couldn't find Pace at my local grocery store), oregano, paprika, basil, and sugar, in addition to the pepper. I used onion powder in place of the chopped onions and left out the beans, because my husband doesn't like chili with beans. I browned the meat with some sauteed, finely-chopped garlic and put everything into my slow cooker on low overnight. Oh, and I also mixed in a bit of cinnamon (just enough to compliment the meat) and also bacon bits. Served it with shredded cheddar on the top. They ate it all! I didn't even get to try any, because the tailgaters had 2nds and 3rds!
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Superb Cranberry Sauce with Apples and Pears

Reviewed: Dec. 1, 2011
This was the first time that I cooked homemade cranberry sauce, and I was very excited to see that this incorporated fruit other than just cranberries. I left it in the fridge for approximately 24 hours, but it didn't gel up the way that I thought it would. Also, it was delicious, but just way too sweet to eat as a side dish. My husband said that it could probably be used as filling or a topping for a dessert, because it is very sweet. Although the sweetness bothered us, the taste was very good; hence, I will be making it again. Next time, I will cut back on the sugar and use more cranberries.
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