jensenly Recipe Reviews (Pg. 1) - Allrecipes.com (1241951)

Creamy Italian Slow Cooker Chicken

Reviewed: Jun. 19, 2011

Very easy slow cooker recipe. I agree with everyone who has previously said this can turn out a tad salty. It also is a very thick, dense sauce. After it was done, I added water until it reached the consistency I wanted, which also helped reduce the saltiness. So play with it to get what you want. I enjoyed the suggestion to add broccoli - it needs something green to off-set the "whiteness" of the dish. This is definitely something you would want to serve "over" a bed of pasta, rice, vegetables, etc. It reminds me of a very fancy Cream of Chicken soup. My BF loves this all by itself, but then - he's easy to please! Good recipe and I'll keep it as a great "go-to" meal when I don't have the time to do anything more complicated. Thanks CHEFCATHY!

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6 users found this review helpful

Slow Cooker Beef Barbacoa

Reviewed: Jun. 19, 2011

This was everything a slow cooker recipe is supposed to be: easy, not a lot of ingredients, and great outcome. Next time, I will probably brown the meat before adding to the slow cooker just to give it another layer of flavor. Great basic recipe that could easily be customized to be more spicy or more intense, depending on your flavor buds. This also would be a great dish to serve at a party - it appeals to many different palates. Thumbs up!

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13 users found this review helpful

Tomatillo Salsa Verde

Reviewed: Apr. 21, 2010

Wow! This was sensational! I did as others have suggested and blended all the ingredients first, then simmered for 15 minutes. Instead of a serrano chile, I added 2 fresh jalapenos, seeds and all. Deliciously spicy and hot!

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0 users found this review helpful

Crunchy Rice Casserole

Reviewed: Aug. 5, 2009

This was pretty darn good! I had leftover tri-tip, so I diced it and used it in place of the hamburger. Kids liked it, too. This will be a permanent addition to my casserole recipe box!

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Tacos in Pasta Shells

Reviewed: May 25, 2009

This is a clever twist on Italian Stuffed Shells. To modify for my non-meat eating daughter, I substituted in refried beans and crumbled tofu. I also used a package of taco seasoning mix as other reviewers have suggested. Really good, especially with the added toppings at the end. Easy, tasty, and freezes well, too.

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BREAKSTONE'S Chicken and Sour Cream Enchiladas

Reviewed: Apr. 16, 2009

I cooked these last night and they were very easy and delicious. I actually made them the night before, sprayed very lightly with oil before adding the topping to keep the tortillas moist, and simply popped them into the oven when I got home from work. Cooked for 5-10 minutes longer since they were chilled and they turned out great.

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29 users found this review helpful

Authentic Green Goddess Dressing

Reviewed: Jan. 25, 2009

Excellent dressing packed with lots of fresh, herb flavor. I used it as a dressing for a pasta salad made with small pasta shells, tiny teardrop tomatoes, chopped yellow pepper and shrimp. People raved about the unique taste, not too mention what a beautiful color combination the dressing, tomatoes, and peppers made. Thanks for sharing -

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10 users found this review helpful

Jalapeno Hummus

Reviewed: Jan. 16, 2009

Wow - was this terrific! It has a great kick and the flavors are so pronounced. I omitted the curry, as I am not a big fan and used a little olive oil while blending to help smooth out the consistency. In addition, I threw in some roughly chopped cilantro and the hummus took on a lovely green color. So fresh, no preservatives, and healthy! Superior to anything purchased in a store. Thanks for a great recipe, Andrew!

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2 users found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: Jun. 3, 2008

Excellent recipe. As others suggested, I cut the butter in half, increased the wasabi, and crusted the fish with sesame seeds before cooking. Be sure to use very high grade tuna. Who needs to pay exorbitant restaurant prices when you now have this recipe? Many thanks, Darla!

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0 users found this review helpful

Asiago Toasted Cheese Puffs

Reviewed: May 16, 2008

Excellent recipe. Very easy and delicious. Made exactly as written, no changes. Deliziosi!

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0 users found this review helpful

Berry Crumb Bars

Reviewed: May 15, 2008

Took these into work and they were devoured within minutes! I took the advice of others and used butter instead of shortening and doubled the amount of sugar on the berries. Very tasty and easy to make. Next time, I will combine all of the dry ingredients first for the crust, then add the butter and egg. I will also use a food processor to cut the butter into the flour mixture. This should help make the mixture a little more crumbly, like small pebbles. I had to work pretty hard to cut the butter into the flour mixture by hand! Thanks, Jan!

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26 users found this review helpful

Southwestern Bean and Rice Salad

Reviewed: Apr. 30, 2008

This was a very refreshing, colorful way to serve beans and rice. I used black beans and red pepper (my preference) and it was delicious. I made this a second time using cooked orzo in place of the rice and that was very good, too. You need more dressing, however, if you use orzo. Very nice recipe and I plan on serving it a lot this summer, as it holds well in the refrigerator.

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6 users found this review helpful

Red Salmon Pate

Reviewed: Apr. 8, 2008

Very nice spread. I would recommend placing all of the ingredients in a food processor to make the pate as smooth as possible.

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18 users found this review helpful

Bill's Sausage Gravy

Reviewed: Mar. 3, 2008

Nice, simple recipe. I doubled it to serve at a Sunday Brunch and it turned out just fine. I actually made the gravy about 1 1/2 hours before Brunch, covered it, and set it aside. I reheated the gravy right before serving and it held up beautifully. I used regular sausage, instead of maple-flavored, but otherwise stuck to the original recipe. For those who complain about blandness, this is not supposed to be a highly seasoned dish. Just look at the ingredients. People tend to adjust the seasoning using as much salt and pepper as they wish at the table. Thanks, Bill - this is a keeper!

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Avgolemono

Reviewed: Feb. 25, 2008

This was a simple, tasty soup. The only change was I added baby penne (pennette)instead of orzo, because I didn't have any orzo handy. My dad thought it was cream-based because it was so silky. He was surprised when I told him it was actually eggs that made it "creamy". I used Swanson's Certified Organic Chicken Broth and it was delicious. Be careful with other organinc broths, though. They are not all made equal. Some can be very bland and even "chemical-ly".

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1 user found this review helpful

Mexican Rice III

Reviewed: Feb. 11, 2008

Excellent flavors. Be sure to use the long grain rice; I had read that authentic Mexcian rice should be made with medium grain rice. Using medium grain rice will make this dish somewhat sticky, like a risotto. Long grain rice will make the dish fluffy and lighter. Both are good - it's a matter of personal preference.

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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Feb. 11, 2008

Excellent. Go for the baked version - the flavors blend better.

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Mexican Bean Salad

Reviewed: Feb. 4, 2008

Exceptional recipe. I made this for a Super Bowl party and it was a big hit. Nice, healthier alternative as a side dish. Although the recipe suggests serving cold, I served it room temperature since it was cold and windy outside at the time. Thanks for sharing.

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Lemon Orzo Primavera

Reviewed: Jan. 14, 2008

This was very tasty. I took several suggestions from various reviewers and it turned out delicious. I diced the vegetables fine instead of shredding, used chicken broth for a dash more flavor and added 2T of fresh lemon juice. I kept the lid on while cooking and periodically checked it until the liquid had been absorbed. The addition of parmesan as the final step is delicious. Remember that this is a light tasting side dish and is supposed to compliment the main entry. It's not supposed to be assertive and some may feel it's rather bland. Not at all, if you appreciate its simplicity!

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1 user found this review helpful

Cold Roasted Moroccan Spiced Salmon

Reviewed: Aug. 5, 2007

This was very good and easy to make. Don't be afraid to follow the recipe and only cook the fish for 12 minutes. It can overcook quickly. I made it a day ahead, sliced small pieces and served it over a bed of couscous on a large platter. I made a side of dill sauce for anyone who wanted the extra creaminess. Everyone raved and it makes for a very elegant presentation. I would definitely let the salmon come up to room temperature before serving. The flavors are more pronounced that way.

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8 users found this review helpful