JACKANDNICKSMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1257028)

Tex-Mex Enchiladas

Reviewed: Feb. 19, 2012

Finally found a restaurant quality Tex-Mex recipe. Use Wolf Brand Chili/no beans. Family loved it!!

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I give 5 stars after my changes. I use spicy sausage and I add 1 chopped jalepeno to the mix. I started using the crescent dough sheet (that's not cut already). I cut the sheet into 15 squares, put some sausage mix in the middle and connect the seams, rolling into a ball. Perfect bite size pieces. Everyone loves them!

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1 user found this review helpful

Irish Cream Bundt Cake

Reviewed: Jan. 26, 2011

Fantastic cake. I've been making it for years. I took others advice this time. Removed the cake from the bundt pan, poured half of the glaze into pan and then put the cake back into the pan for 10 minutes. I then inverted the cake onto a cake pan, and painted the rest of the glaze on with a pastry brush. Worked like a charm! Bunco friends loved it!

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7 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jan. 26, 2011

Loved this. I didn't have sun dried tomatoes but that wasn't going to stop me from making this recipe. Also used parmesean instead of mozz.

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3 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2010

I used this cooking method to cook a 5lb Rib Roast. Though I used Tyler Florence's Horseradish Rib Roast Recipe for ingredients. I cooked 1 hour @ 375, turned off oven for 2 hours, then turned oven back to 375 for 20 min. The 5 lb roast was perfectly med rare in middle and the ends were med (perfect for mother-in-law). I let meat sit for 15 min before cutting. Scrape salt/horseradish cape off also before cutting. Served w/ Horseradish Sauce from this website.

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Horseradish Sauce

Reviewed: Dec. 26, 2010

Made this as listed, except didn't have mustard. Let the sauce set in fridge for a few hours before serving. Served w/ Standing Rib Roast. Yum!!

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Creamy PHILLY Pesto Chicken

Reviewed: Nov. 1, 2010

Followed the recipe exactly, except I doubled the sauce. Family (husband, 2 boys 14 & 10) loved it. I made a small amount of pasta for the side and put approx. 4 TBLS of sauce on it. Yummy!!

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Pastitsio II

Reviewed: Oct. 29, 2010

I had Pastitso at a restaurant and just had to come home and make some. I did notice, the restaurant version only had the pasta on the bottom. I followed this recipe exactly. Next time I will make more bachemel and put all of the pasta on the bottom. I found that the pasta on top, soaked up much of the bachemel. Not really what I was looking for, though still tasty.

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Parmesan Sage Pork Chops

Reviewed: Jun. 1, 2010

Loved it! Have been looking for a reason to cook the sage I've been growing. For 4 - 1 inch thick, bone in, chops I used 3/4 c parm, zest of 1 lg lemon, 4 sage leaves chopped, 1/3 c. panko bread crumbs. It was a perfect combo, not too much bead crumbs, great lemon / sage flavor.

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5 users found this review helpful

Cake Balls

Reviewed: Feb. 8, 2010

I'm giving 4 stars because of taste. But, these are too much of a hassle to make and I will not be making them again.

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Ranch Oyster Crackers

Reviewed: Dec. 29, 2009

I've been looking for this recipe because I lost my grandmother's. I did not add the lemon pepper or garlic. But, my dill is a dill mix w/ garlic in it. I always use Ranch Buttermilk packet. Fantastic!!

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Herbed Lamb Chops

Reviewed: Dec. 27, 2009

Even my children loved them.

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6 users found this review helpful

Strawberry Cake I

Reviewed: Dec. 27, 2009

So dang awesome! I used 1 cup frozen strawberries. Also, I made this along w/ Whipped Cream Cheese Frosting Recipe from this site and substituted strawberry cream cheese for regular.

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1 user found this review helpful

Gourmet Mushroom Risotto

Reviewed: Nov. 24, 2009

My first time to make Risotto. I followed the recipe exactly, it was FABULOUS. I cannot wait to make this again. YUMMY!

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Avocado Feta Salsa

Reviewed: Nov. 1, 2009

Fantastic! I took other's advice and used cilantro in place of parsley & oregano. Also, I had a large hot house tomato and a large avocado. I used red wine vinegar and reduced fat feta. I gently stirred everything together and let it chill for 6 hours. I felt badly for the hostess of the party. She sat the bowl down, turned around to talk to someone and the salsa was almost gone. I will absolutely double this from now on!

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Jalapeno Popper Spread

Reviewed: Nov. 1, 2009

I love stuffed Jalapenos, so this recipe intrigued me. Could I actually have the flavor without the mess of making them? Yes! This is great! I took it to a Halloween Party and it was gobbled up w/ many people asking for the recipe. To make= I blended the cream cheese (lite) and mayo (lite) together until smooth w/ hand mixer. I added 4 oz. of EACH jalapenos & green chilies. I then stirred in the parmesean cheese. I baked @ 350 for 30 min. Cannot wait to make this again!!

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Lemon Garlic Tilapia

Reviewed: Jul. 13, 2009

I actually, juiced 2 lemons and marinated the tilapia in the lemon juice for about 1 hour prior to cooking. I did take the advice of other reviewers and saute the butter, lemon, garlic, & parsley together prior to putting on the fish. I also added some lemon zest. I baked 4 filets for 12 minutes and they turned out perfect! My family loved it!!

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Pan Seared Lemon Tilapia with Parmesan Pasta

Reviewed: Jul. 13, 2009

My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!

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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 9, 2009

Fantastic! I was looking to make homemade meatballs and this recipe looked perfect. Now, I won't have to buy, pre-made sauce ever again. For the sauce I used 2 (28 oz) cans crushed tomatoes. My sons don't like chunky tomatoes in thier sauce. I also added oregano and thyme along with the bay leaf in the beginning. I did not add any salt. For the meatballs, I used 1.5 pounds of 85% lean ground beef. I also started out with 1/2 cup italian seasoned bread crumbs and 4 Tbls. shredded Parmesean (we like cheese). I've learned you can always add ingredients but it is difficult to take away. I found though that I did't need to add any more bread crumbs. I also added some saueteed onions and minced garlic for more flavor. This mixture made 16 meatballs. My sons did comment that they looked large, I thought they looked normal. Maybe next time, I'll make them smaller. Cooking the meatballs in the sauce was awesome. I simmered my sauce for 90 minutes, added the meatballs and cooked them for about 45 minutes. I made Garlic Bread Mama Rita's Way! from this website, to go with our meal. My son's gobbled everything up!!

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Garlic Bread Mama Rita's Way!

Reviewed: Jul. 9, 2009

Fabulous! I made these tonight along with Italian Spaghetti Sauce with Meatballs from this website. I too was not sure about the mayo, but hey it's only 1 TBLS. So I figure, why not try it at least one time. I am so glad I did. I only used 1 tsp. of basil, just a personal preference. I also did not have garlic paste, so I roasted 6 peeled garlic cloves in foil w/ EVOO sprinkled on them. 400 for 30 min. (actually did this in my toaster oven). Once the garlic was done, I mashed it and added it to the recipe, perfect! Also, there were only 3 of us eating so, I split 2 hoagie rolls for 4 halves (instead of the 6 called for). I found this to be perfect for this paste. I baked it at 400 for 4 minutes. Then broiled on high for 30 seconds. Do not leave the oven, this will burn fast! My two children loved it and gobbled it up! Will make again!

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