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    Jackie P.

    Chef #66520

    Joined: Jan 03, 2003

    10 reviews by Jackie P.

    1 - 10 of 10 sorted by Date | Rating | Helpful

    Reviewed Apple Pie Filling
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      |  By BarbC

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    "This is the first time that I have tried to can pie filling. Usually I just prepare the pies and freeze them unbaked. I used the first jar the other day and can now honestly critique BarbC's recipe. It was wonderful. My family can be termed specialists in the apple pie category. They commented that if compared to a fresh apple pie, they would..."

    Nov 5, 2003 on Food.com

    Recipe #11166

    Reviewed Cheddar Crust Cheeseburger Bake
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      |  (1 person found this helpful) |  By TheDessertGoddess

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    "This was so easy and tasted great. The only changes I made were using shredded Cojack cheese instead of Cheddar and topping the meat mixture with additional shredded cheese prior to baking, then topping with the American Cheese. My family likes \"

    Oct 21, 2003 on Food.com

    Recipe #73589

    Reviewed Peach Pie Filling
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      |  By MapleLeafLili Hill

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    "This pie filling tasted great. It also saved me quite a bit of freeze space. It's much easier to store freezer boxes than frozen pies! Thanks for sharing the recipe."

    Oct 1, 2003 on Food.com

    Recipe #58303

    Reviewed Eggplant (Aubergine Meatballs
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      |  (1 person found this helpful) |  By s'kat

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    "Very good alternative to the regular meatballs. I made ahead of time and froze them to save time. My husband is not a real meatball lover, but he thought these were great. Another good recipe to use up all of the eggplant in my garden. Thanks, S'kat, for sharing your recipe. "

    Oct 1, 2003 on Food.com

    Recipe #23775

    Reviewed Homemade Canned Pizza Sauce
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      |  (1 person found this helpful) |  By southern chef in louisiana

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    "This pizza sauce is very good. To puree the tomatoes I put them through my food grinder and it worked really well. To save time, I also ran the onion through the grinder and just added it to the tomato puree with the oil and garlic. I simmered the sauce about 1 3/4 hours and then completed the canning process. The little bit that was left provi..."

    Sep 3, 2003 on Food.com

    Recipe #58708

    Reviewed Strawberry Salsa
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      |  (1 person found this helpful) |  By ratherbeswimmin'

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    "This is awesome salsa. I thought it sounded interesting and tried it out on some friends. Everybody loved it and couldn't believe it was made with strawberries instead of tomatoes. Definitely make this a day ahead of when you want to use it as the flavor gets much better with time. As the strawberry season is so short, I am going to try to fre..."

    Jul 7, 2003 on Food.com

    Recipe #46341

    Reviewed Strawberry Salsa
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      |  By yamma

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    "This salsa was absolutely wonderful. It was a great accompaniament to grilled chicken. We want to try it with beef next. I know I will be sharing this with my friends."

    Jul 7, 2003 on Food.com

    Recipe #61642

    Reviewed Savory Chuck Roast
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      |  By Virginia Chandler

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    "I've made this several times now, and it is a hit with everyone. Most recently, I substituted Blackberry wine and canned mushroom pieces/stems instead of sherry/fresh mushrooms as called for in the recipe. I choose to cook it in the crockpot and it works great. This makes one of the best gravies that I have ever tasted. Thanks for sharing this..."

    Jun 10, 2003 on Food.com

    Recipe #12103

    Reviewed Corn Dog Casserole
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      |  (3 people found this helpful) |  By Nancy Van Ess

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    "Great recipe & quick to make. This was a hit at our house, even with those who do not like hot dogs. To save extra time, I sauteed the celery and onions together. This is a keeper recipe!"

    May 29, 2003 on Food.com

    Recipe #536

    Reviewed The Quickest Swedish Meatball Recipe
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      |  (10 people found this helpful) |  By deb k

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    "I needed a quick and easy meatball recipe for a potluck at work. This worked great, and my family loved it also. I did mix and match the soups. With the combination of soy sauce and soup, it is salty, but very good."

    Jan 3, 2003 on Food.com

    Recipe #46464

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