BJS Recipe Reviews (Pg. 1) - Allrecipes.com (10485787)

Savory Slow-Cooked Chicken Cacciatore

Reviewed: Apr. 2, 2012

This was not very good. It's much tastier and of better consistency with vegetables crisper and meat tender but more firm if you use the same ingredients and just do it on the stove. It only takes a little longer than the prep time for putting ingredients in the crock pot.

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Roasted Vegetables

Reviewed: Mar. 2, 2012

This was absolutely delicious! It is a wonderful recipe in that you can easily adapt to fit what veggies are in season and what is in your fridge. I really appreciated the alternative suggestions included with the recipe and did use lemon juice instead of balsamic vinegar since I didn't have any. So many recipes are given 5 stars when they are criticized and changed so much by reviewers that you can't recognize the original submission. This is NOT one of those. IMO this is a true 5 star exactly as written. Thank you, Saundra!

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5 users found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Mar. 2, 2012

This was easy. I made it as written. Next time I will use 1/2 of the Ranch dressing mix. Everyone agreed it was "okay" and a do again, but nothing to rave about. I will probably play with spices and incorporate other reviewers suggestion and I will bake rather than fry it.

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Feta Veggie Quiche

Reviewed: Jan. 13, 2012

Followed others' recommendation to season and saute veggies first. I let them cool a bit before stirring into the egg mixture. I also doubled the amount of feta. I had heavy cream leftover from another recipe, so added 3/4 c. of that to 3/4 c. of 1% milk. My oven is not level, so I turned the pie plate 1/4 turn after 15 minutes and again after another 15 to keep the quiche even. It was done in 50 minutes & smelled wonderful. I let it sit 5 minutes, before serving. It received good comments from everyone, but my son found it to be bland. I gave him the hot sauce bottle (?!) and he was happy. There were NO leftovers.

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Sweet Green Bean Bundles

Reviewed: Jan. 11, 2012

As most everyone has said, this is an amazing recipe: delicious, easy, beautiful presentation. It is way better with fresh green beans, steamed slightly before baking. I only make it for very special occasions though, because of the calorie count. At 608 per serving, it uses up 1/2 of my daily allotment and I haven't even looked at meat, potatoes, salad or DESSERT, let alone breakfast & lunch!!!!

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The Best Parmesan Chicken Bake

Reviewed: Jan. 9, 2012

This is an interesting and tasty recipe, but certainly not chicken Parmesan as you expect it to be. I prepared the dish exactly as written, except I salt & peppered both sides of the breasts b/4 putting in the baking dish. I put it in the oven 30 minutes earlier anticipating the extra cooking time so many reviewers said was needed. As it turned out, the meat was done in 35 minutes as the recipe stated. Perhaps this was because I made sure the chicken was at room temperature before cooking it. If prepared right out of the fridge, cooking time will be significantly longer. At any rate, I will make this again for variety, but if I'm in the mood for chicken Parmesan, I'll stick to my traditional recipe.

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3 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Dec. 30, 2011

As others have said, this recipe is wonderful as written. It needs nothing else, which is amazing. I made it with a pork loin, too, and it was just as good: tender & delicious. I found the regular soy to be way too salty, so now use low sodium soy and unsalted butter. I skimmed the fat from the pan juices and put the remaining sauce in a small pitcher for everyone to pour over the meat, as desired.

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Oatmeal Raisin Cookies

Reviewed: Dec. 24, 2011

These were very tasty, the kind of cookie that develops its full range of flavors as you chew it, if that makes any sense! They were especially good with the required cold glass of milk. I was not overly pleased with the consistency -- a little too flat & "crispy" for me -- but that may be a consequence of baking time. I didn't have time to play as I needed them for Christmas gift trays, but will try adjusting baking time when I make them next.

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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Dec. 12, 2011

As others have stated, this sauce is too runny: adding cornstarch & boiling on the stove until thickened before pouring over the chicken solves the problem. I made this a third time using large, bone-in, skin-on chicken breasts. I rubbed with salt, pepper and garlic powder on and under the skin and let them sit while I cooked the sauce. I added another minced garlic clove, upped the ketchup to 1/2 c., lowered the honey to 1/2 c., skipped the olive oil and added a dash of Frank's red hot sauce. I did not use cornstarch this time, but brought the mixture to boiling, reduced to simmer, then cooked, stirring frequently till the sauce thickened - approx. 10 minutes. I brushed the underside of the breasts & under the skin with the sauce, placed them in a 13x9 glass baking dish, then poured the remaining sauce over them. I baked them in at 375 for 45 minutes, starting to check for doneness at about 35 minutes. The meat was tender and delicious. I served it with baked vegetable kabobs bought in the grocery produce dept. I seasoned them with olive oil cooking spray, sea salt, freshly ground pepper and oregano, then baked them in a separate pan, along with the chicken for the last 15 minutes. I turned the kabobs after about 10 minutes. I left them in the oven for another 7 minutes after removing the chicken and letting it rest.

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Pesto Pasta with Chicken

Reviewed: Dec. 8, 2011

Fast, easy & tasty. I had stored chicken in the freezer in a balsamic salad dressing marinade and used this. I also had some fresh baby spinach I needed to use up, so stirred several handfuls in at the end. Leftover pasta was a bit dry and I didn't have any more pesto sauce, so I added a bit more of the balsamic dressing and had it for lunch the next day.

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1 user found this review helpful

Stuffed Pepper Soup II

Reviewed: Nov. 7, 2011

This smelled terrific while cooking -- just like stuffed peppers! Easy to make & delicious. Leftovers froze well. I topped the individual bowls with extra sharp cheddar cheese right before serving.

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2 users found this review helpful

Cheddar Biscuits

Reviewed: Sep. 18, 2011

These were good, but a little heavy. I may have made them too large and therefore the tops browned before the insides were done. I will definitely make them again, but will decrease the size to see if that makes a difference. Taste wise, they were okay. I will probably add a little more garlic and maybe some minced onion or onion powder.

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Spinach Enchiladas

Reviewed: Sep. 2, 2011

My family enjoyed these, but didn't think they were anything special. I made them as written except I didn't have any Monterrey Jack cheese, so used sharp cheddar, and used flour tortillas instead of corn. Also, rather than canned, I made my own enchilada sauce from a recipe on this site. I will definitely make this again on one of our vegetarian nights and will be sure to use the jack cheese to see if we like it better.

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Enchilada Sauce

Reviewed: Sep. 2, 2011

This was an easy recipe, but took a very long time to cook down to an acceptable consistency. The next time I make it I will start earlier to allow the cook down time. I'm not sure what hot chili powder is (isn't it all hot?). I only had plain, but I still started with 3T just to be safe. I worked up to 4 1/2 T before it was spicy enough for my family. If there is such a thing as hot chili powder, 5T would have been WAY too hot! I also added about 1/4 tsp of black pepper. Salt was not necessary. The chocolate really added to the flavor. I used the sauce over spinach enchiladas from this site.

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Easy Mexican Casserole

Reviewed: Jul. 19, 2011

This is a wonderful, basic recipe that can be adjusted to suit your individual tastes and what you have on hand. Made as written, it is easy & tasty, though a bit bland. The second time I made it, I added 2T taco seasoning (from this site), 1/2 c. each of chopped green pepper & onion, and 1 large, minced garlic clove when browning the meat. I only had refried beans, so crossed my fingers & added them in place of the chili beans. I also only had 1c. sour cream, so mixed it with 1c. of mayonaise and crossed some more fingers! It came out amazing! It needed to sit about 20 minutes before serving to soak up the liquid, but it was REALLY good! Even better the next day. My adult son had 2 helpings for breakfast. (I am NOT that brave.) Though I probably don't want to know the nutritionals for the adaptation, I have moved the recipe to my favorites box. Thanks, ANDREALF63!

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4 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Jul. 14, 2011

As much as I wanted to like this recipe, it just didn't happen. The flavors did not blend well. It was way too spicy. I had a lot left over. I wound up abandoning the stuffing and cutting up the mushrooms for another recipe. There are so many recipes for stuffed mushrooms that better suit my family & friends' tastes, that it is not worth messing around with this one to make it more palatable for us. I won't be making it again.

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Fajita Marinade I

Reviewed: Jul. 7, 2011

This is wonderful as written. I halved the recipe because there were just 2 of us for dinner. I cut a bottom round steak into thin strips and marinated them for about 24 hours, turning them several times. I then sauteed the beef in a small amount of olive oil and served it over brown rice with grilled vegetable kabobs (yellow and green peppers, onion wedges, and mushrooms - see recipe, this site) and orange slices. The normally tough cut of beef was tender and delicious. My adult son kept commenting on how good the meat tasted and asked that I make it for him again. I will definitely use it again, trying different cuts of meat & chicken, and don't plan to make any changes.

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Mushroom Kabobs

Reviewed: Jul. 7, 2011

This was okay. It was easy to make and average tasting. I made it as written, except I added onion wedges to the mix. The big plus was the beautiful color it added to my meal of steak fajita strips. I served both over brown rice, with orange slices on the plates for additional color and to cool the palate from the beef fajita "heat". I will make it again, marinating the vegetables in the sauce for an hour or two before cooking and perhaps adding some fresh basil to kick up the flavor some. Thanks, Bob, for an easy addition of vegetables to my family's meals!

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6 users found this review helpful

Strawberry Coffee Cake

Reviewed: Mar. 16, 2011

This is a fantastic recipe as written. No changes are necessary. It is moist, flavorful and smells delicious while baking! I doubled the recipe, baked it in a 9 x 13 pan for about 45 minutes, let it cool, then put it in the refrigerator overnight. The next morning, I put it in a 200 degree oven while I got dressed. Took it to work with me and served it warm with coffee in the break room. Everyone loved it. Even some of the dieters went back for seconds! There were no leftovers. Thank you, Rose!

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5 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jan. 28, 2011

This was very easy. The meat was tender. Previous reviewers were correct, the success of this dish depends on the quality of the barbecue sauce you use. As suggested by others, I used a pork butt, pierced it all over with a fork, then rubbed the meat with salt, pepper and garlic powder. I made it the day before so the flavors would meld. Served it to a small gathering on seeded sandwich buns, along with condiments the individuals could add on their own: Pete's Red Hot, jalapenos, peperocinis, grated cheese & extra BBQ sauce. There were polite comments, but no raves. I received more compliments on the broccoli slaw I served as a side. Will make again, but will experiment with seasonings & with making my own BBQ sauce.

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3 users found this review helpful