jilkat25's

35out of35

Reviews

Russian Trubochki

Posted by Dasha  

I haven't made these yet but your recipe is a GEM! I'm teaching my 21 year old DD to cook. Her best friend spent her early childhood in Moscow, so I went looking for recipes for a Russian-themed dinner a couple of beginner chefs could handle!... — jilkat25 Sep 7, 2009

Recipe #216747

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Hasty Pudding

(1 person found this helpful) Posted by Molly53  

Thanks so much for the perfect history lesson!! I haven't tried the recipe per se, except that it is basically what I make and call "polenta" when we're not in the mood for pasta. I usually mix it up, boil it a minute, then spread it in a... — jilkat25 Dec 17, 2008

Recipe #299331

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Mission Chicken Thighs

(1 person found this helpful) Posted by DeeCooks  

YUM!! I made this last night using about 4 pounds of boneless, skinless chicken thighs and it turned out much better than expected. I didn't use sage since it isn't a favorite here but I didn't replace it with another herb either except some... — jilkat25 Nov 2, 2008

Recipe #315013

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Cranberry Glazed Pork Loin

Posted by Barby  

This was wonderful! I didn't have marmalade on hand so I used jalapeno jelly instead. I pan browned the sides of the roast before putting it in the baking pan and then warmed the cranberry mixture in he skillet with the roast drippings. I baked... — jilkat25 Aug 18, 2008

Recipe #16088

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White Sauce Shrimp-Spinach Lasagne

(1 person found this helpful) Posted by Bone Man  

This is a really great recipe! It is very pretty and "tightens up" nicely so that is does have the consistency of a lasagna, not soupy or gloopy. I found it needed a little more than 30 minutes for baking before browning the top, closer to 50... — jilkat25 May 4, 2008

Recipe #278506

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Texas Cheesecake

Posted by Mark H.  

Awesome! Used Fritos instead of tortilla chips since they are a bit "fluffier" and greasier so I only used 1/8 c. margarine. Used spicy Co-Jack cheese, an entire small can of chopped green chilis (always on hand.) I used 2 eggs so it would rise a... — jilkat25 Jan 23, 2008

Recipe #17624

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Lobster Thermidor

Posted by The Flying Chef  

Recipe #255349

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Old Widow Walker's Ziploc Omelettes

Posted by Pot Scrubber  

What a wonderful story, all in one paragraph. I have to admit, I teared up when I read that Old Widow Walker had passed on. I was hoping she really was immortal. I'll be trying the recipe soon and emailing it to my college kids who are learning... — jilkat25 Sep 10, 2007

Recipe #132052

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Snakes on a Stick

Posted by Redneck Epicurean  

Brilliant! What a cute idea! Doesn't the Pillsbury Bake-Off contest have a Quick and Easy category? You should enter! — jilkat25 Mar 29, 2007

Recipe #156881

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Meatloaf Wellington

Posted by Wildflour  

Wow, this is fun and really retro! Could it be a Pillsbury Bake-Off recipe from a while back? Kids love this kind of recipe, don't they!? Me, too! Thanks! — jilkat25 May 8, 2006

Recipe #106043

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Tapas - Scallops in Saffron & Rioja Wine Sauce

Posted by CountryLady  

Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make,... — jilkat25 Mar 18, 2006

Recipe #85503

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Maple Brine for Grilled Pork Chops or Pork Roasts

(1 person found this helpful) Posted by KITTENCAL  

I used this great recipe as the basic model for the brine for a 5 pound "Half-butt" pork roast. I brined the roast for about 6 hours and then cooked it in my Rival BBQ Pit slow cooker (best $85 I ever spent!!) I followed the basic proportions of... — jilkat25 Mar 17, 2006

Recipe #149579

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Belgian Waffles Texas Style

(1 person found this helpful) Posted by PaulaG  

Second review/post!! ATTENTION: THESE WERE THE BEST WAFFLES EVER MADE!! Light as a feather, melt in your mouth, heavenly!! Made them for a hoarde of teenagers, used strawberries and then blueberry pie filling when those ran out, fresh whipped... — jilkat25 Feb 19, 2006

Recipe #112096

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Buttermilk Rye Bread Machine Loaf

(1 person found this helpful) Posted by andypandy  

Wonderful interior texture. I wanted to do something a little different and make it have a more sour taste so I used dill seeds instead of caraway and added about 1/4 cup onion sprouts with seeds attached. I think next time I'll leave the seeds... — jilkat25 Feb 15, 2006

Recipe #88152

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Fresh Semolina and Egg Pasta

(1 person found this helpful) Posted by spatchcock  

Threw everything into bread machine on dough setting. The dough is very stiff. I added a Tbsp water, but next time I think I'll add a 7th egg or make them pink with some tomato paste which will add moisture. I plan to let the dough rest in the... — jilkat25 Feb 13, 2006

Recipe #35605

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Pickled Red Beet Eggs

(2 people found this helpful) Posted by *Parsley*  

Very tasty and pretty. I'm going to use them for pink deviled eggs, topped with a sprinkle of bright red caviar. for Valentine's Day. I added 1/2 teaspoon of Kosher salt, some freshly ground pepper (mixed color peppercorns) and about 1/2 tsp.... — jilkat25 Feb 13, 2006

Recipe #155696

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Around the World Marinade for Beef or Chicken

Posted by Christy5  

Made this for boneless chicken thighs to cook in "Cameron Stovetop Smoker" (great product!!) and used cherry wood chips and a few dried apricots that were REALLY dried. Used sweet(thick)soy sauce, and fresh onion instead of dried and only used 2... — jilkat25 Jan 23, 2006

Recipe #127045

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Caviar & Avocado Appetizer

(1 person found this helpful) Posted by Bergy  

As Austin Powers would say, "Yeah, Baby!!" — jilkat25 Jan 19, 2006

Recipe #14947

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Cabbage Rolls

(1 person found this helpful) Posted by MarieAlice  

By far the best cabbage rolls I've ever made!! I cooked the rice before hand and was careful in mixing the right proportion of beef to rice (fluffy) I had about 3 pounds of ground chuck to work with. I grated the carrots and parboiled them for... — jilkat25 Dec 30, 2005

Recipe #94170

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Cookie Cutter Fudge

Posted by Marie  

These make great little gifts for friends, teachers, etc.. Pick out cute, open, straight-sided cookie cutters for your holiday. 3-4" is a good size. Make the fudge (any solid kind) You can also do layers of different kinds (chill each before... — jilkat25 Dec 15, 2005

Recipe #147545

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