JESSERS11581 Recipe Reviews (Pg. 1) - Allrecipes.com (1443883)

Lime-Curry Tofu Stir-fry

Reviewed: Nov. 30, 2011

Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of Thai fish sauce as suggested. I also used agave syrup instead of maple (and way less of it...maybe 2 tsp.). We didn't have any basil so I used cilantro instead, but not a ton of it (just a few leaves sprinkled over the top as a garnish). Oh, and I let the veggies simmer a little bit longer than the recipe instructs. The combination of flavors in this dish is excellent. I served in shallow bowls over brown rice, with plenty of the sauce for slurping. :) **Be sure to drain your tofu really well before chopping, and don't use any substitutions for the red curry paste.

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Pecan Pie V

Reviewed: Nov. 24, 2011

I followed the recipe as written and my pie never solidified. The filling had a very thin, runny consistency and ran all over the plates when served. It was also EXTREMELY sweet (no less so than the pies made with Karo) and formed a top "crust" that had a gritty texture and was not very appealing. The flavor was nice (very caramel-like) but I could definitely taste the graininess of all the sugar. I so wanted to like this recipe, but I doubt I will be using it again (at least not without some serious modifications). :(

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1 user found this review helpful

Feta Cheese Ball

Reviewed: Oct. 14, 2011

Hellooooo garlic! This Greek-inspired concoction will definitely make your breath smell, but it is delicious. I increased the feta to 6 oz. and halved the amounts of dried dill and oregano. It's wonderful with Staci's "Naked" sea salted pita chips.

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1 user found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Sep. 30, 2011

Well, now I know how I'm gonna be cooking broccoli from now on! This definitely beats boiling. I used only one head's worth of florets, about 1 Tbsp. olive oil, 1/2 tsp. sea salt, and 1 tsp. lemon juice. YUM.

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1 user found this review helpful

Dawn's Kale Side Dish

Reviewed: Sep. 30, 2011

This is delicious. I used all kale (approx. 1 lb.), butter instead of olive oil, and almonds instead of cashews. So, so good.

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15 users found this review helpful

Chicken Scarpariello

Reviewed: Sep. 30, 2011

This was decent, but not spectacular. We found the sauce to be very gravy-like, which was strange when served over pasta.

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3 users found this review helpful

Moroccan Tagine

Reviewed: Sep. 5, 2011

My husband could not stop raving about this. It was absolutely delicious. I made the following changes: a little extra olive oil; half the garbanzos; chicken broth instead of veggie, and a little less of it (about 10 oz.); added 1/4 tsp. each of cumin and cinnamon; added 1/8 tsp. black pepper; substituted 1 tsp. honey for the sugar. SO GOOD.

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1 user found this review helpful

Coconut Tofu Keema

Reviewed: Aug. 17, 2011

This is amazing with some tweaking, but it would be WAAAAAAY too saucy and tomato-y as written. Here is my version (which turned out super tasty): Two 14-oz. packages of tofu; one can coconut milk; one large and one small can of tomato sauce (about 4.5 cups total); 1 TBSP each of curry and cumin; 2 tsp ginger; 1.5 tsp salt; 3/4 tsp red pepper flakes. And I used the same amounts of olive oil, garlic, onion, peas and carrots that the recipe calls for. Served over brown rice. YUM.

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Artichoke Spinach Lasagna

Reviewed: Jul. 17, 2011

I normally make this as a gift for people, and everyone seems to love it.

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4 users found this review helpful

Collard Greens and Beans

Reviewed: Jun. 26, 2011

Good grief, that's good. I used slightly more bacon and vinegar than the recipe calls for, and I subbed chicken broth for the water. I also cooked the collards for about 2 1/2 hours. WOW.

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3 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 5, 2011

Delicious! I used apples, strawberries, and blackberries, finely chopped in a food processor. Somehow I don't think that kiwi would create a very pretty color when blended with the red fruits in this recipe... I also used Maman's 4-fruit preserves and brushed melted butter on the tortilla pieces vs. using spray. Everyone loved it.

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4 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 5, 2011

Absolutely delicious. I have never tweaked this recipe and the chicken comes out moist and perfect every time. I've made it about once per week since discovering it. Love, love, LOVE the rosemary flavor. Use plenty of it!

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1 user found this review helpful

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

Reviewed: Jun. 5, 2011

Truly an excellent salad. Definitely do toast the nuts beforehand (I used both pecans and walnuts). I also subbed goat cheese for the Gorgonzola and reduced the honey to 1.5 Tbsp in the dressing. Fantastic for summer.

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3 users found this review helpful

Lemon Lush Pie

Reviewed: Jun. 5, 2011

Delicious!! Definitely reduce the milk by 1/4 cup and substitute additional lemon juice instead. I made my own pastry crust using a recipe from this site and whipped up some fresh cream to dollop on each slice. I also added fresh mint leaves as a garnish, and they paired SO well with the lemon if you happened to get both in the same bite. My guests were literally picking their plates up and licking them.

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4 users found this review helpful

Butternut Squash Bake

Reviewed: Dec. 15, 2010

Excellent dish. Was a hit at my office Christmas luncheon. I used 1 tsp. dried thyme in place of fresh.

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2 users found this review helpful

Marinade for Steak I

Reviewed: Oct. 12, 2010

Excellent marinade. I used it overnight for a flat iron steak (which can be a fairly touch piece of meat) and it was SO tender. Flavor was delicious-- tangy and succulent.

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3 users found this review helpful

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: Sep. 14, 2010

Ridiculously good. I mixed everything together and let it all marinate in the fridge overnight before serving. Everyone raved.

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4 users found this review helpful

Coconut Curry Tofu

Reviewed: Aug. 12, 2010

Absolutely delicious combination of flavors! I did let the tofu drain on paper towels for an hour or so beforehand. I will DEFINITELY be making this one again. :-)

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2 users found this review helpful

Strawberry Rhubarb Pie III

Reviewed: Jun. 14, 2010

Decent pie! The consistency of the filling is kind of like Jell-O, which I wasn't prepared for (I'd never baked with tapioca, and it definitely thickens differently than flour or cornstarch). However, I thought it worked pretty well. Great flavor, and tasted fantastic with a dollop of vanilla bean ice cream. I used a homemade double pie crust recipe from this site (I think the crumble would have been too sweet). Yum!

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P.J.'s Fresh Corn Salad

Reviewed: Jun. 14, 2010

A fantastic way to use raw zucchini! This is an excellent summer salad. I did boil the corn a bit (7 min. or so) before slicing it off the cob. I also added lots of fresh basil. Delicious!

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1 user found this review helpful