SWEETJAM Recipe Reviews (Pg. 1) - Allrecipes.com (1916127)

Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Jan. 30, 2012

I'm going to rate this for the brown butter sauce only. Store bought butternut squash is to good to do all the work at home. I have made this with both fresh sage and ground. I prefer the fresh. I kept the leaves whole and when they crisp up in the butter- YUM!! This is a very easy week night no fuss no muss meatless dinner. Thanks for sharing.

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Harvest Sweet Potato Soup

Reviewed: Jan. 29, 2012

I thought this was very good. It is pretty flexible as I had more of some things and less of others. Thanks for sharing.

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Southwestern Chicken Barley Soup

Reviewed: Jan. 21, 2012

I loved this and it was a nice change from regular chicken barley soup. The only thing I would add next time is salt. I felt like it needed a little extra seasoning. Came together quickly and I had every thing in my pantry. Thanks for sharing.

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Honey Fruit Salad

Reviewed: Jan. 8, 2012

I LOVED this. I took it to a volleyball tournament and the girls went nuts over it. I didn't bring any of it home. I cut up the fruit and mixed the sauce the night before. I put the sauce on right before we left. I thought the honey lemon mixture was the right ratio and not to sweet. If you like pure unadulterated fruit you probably will not like the sauce. Thanks for sharing Dororthy.

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Venice High School Cherry Butter Cookies

Reviewed: Dec. 24, 2011

I followed the recipe to a t. They remind me of a mexican wedding cookie a little bit. If I make these again I would up the cherries to probably 1 Cup. I thought the 1/2 cup was a little on the light side. Thanks for sharing they are easy to make and look very pretty.

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General Substitutions and Some Conversions

Reviewed: Dec. 22, 2011

Thanks! I just saved this. It will come in handy

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Persimmon Bread II

Reviewed: Dec. 1, 2011

I thought this recipe was decent and used up 2 persimmons that I got in my bountiful basket. I made it into 2 large loaves of bread. Thanks for sharing.

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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Nov. 28, 2011

I liked this recipe, but I didn't love it. I thought it was a good way to stretch a pound of ground beef and it made a lot of food. I thought the fresh cilantro in it brightened the flavor, but next time I think I would put some raisins or dried apricots in it. I also thought the cayenne gave it a nice kick, but wonder if a lot of folks thought it might be to spicy. I also had to add a lot of salt to the final dish. I was very flat without it. I kept thinking it was missing something. Thanks for sharing.

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Mexican Rice II

Reviewed: Nov. 1, 2011

Very good Mexican rice. A lot like what you get in a restaurant. Thanks for sharing the recipe.

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Butternut Squash Bake

Reviewed: Oct. 11, 2011

This was just ok for us. All the ingredients alone we all love, together, not so much. Glad I tried it I would have never thought to have put blue cheese with squash and normally I love the savory sweet thing going on in a dish. Thanks for sharing.

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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Oct. 10, 2011

This was really, really good. I found I had to cook it 20 minutes longer to get the lentils and carrots soft. I didn't need to thicken it. I also found in the end I needed to add a lot more salt which I often have to when using good organic broth. I thought the spice level was great and you didn't miss the meat at all. This makes a large pot so I think I will freeze some today. I mainly tried this because I needed to use up some kale and potatoes that I had. Thanks for sharing the recipe.

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Fennel Cucumber Salsa

Reviewed: Oct. 9, 2011

I HATE fennel, until now. This is so good. I made it yesterday and I thought we would have it during football, but didn't break it out until now. Very, very good. Thanks for sharing. Glad I took a risk on this one.

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Buttery Corn Bread

Reviewed: Sep. 29, 2011

Very good corn bread and it makes a ton. My dd is crazy about corn bread and really liked this one. Just wish I had made a half batch cause now we have a whole pan to eat, darn!

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Black Bean Vegetable Soup

Reviewed: Sep. 29, 2011

I liked this one. When I make it next time I will add an extra can of beans to leave whole and I will up the spices and add salt. This was an easy one to do thanks for sharing.

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Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Reviewed: Sep. 25, 2011

WOW!!! Really, really enjoyed this one. I did it over a bed of spring mix. Wish I would have put a little more salad in my bowl. It was full on full of flavor and a very nice light meal. I used a jalapeño because that is what I had on hand. The only thing I will do different next time is to do the fish in my cast iron skillet because I didn't get a good seer using my heavy bottomed skillet. Make sure it is HOT!! Thanks for sharing.

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Tuna Macaroni Salad

Reviewed: Sep. 18, 2011

I made this last weekend for a volleyball tournament and it was very good.

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Carne Guisada II

Reviewed: Jul. 9, 2011

This was pretty good and easy. I didn't need to cook it for the 8-12 hours stated in the recipe. Mine probably cooked 3 hours and was tender. I forgot to put the beef broth in- it was sitting on the counter and couldn't figure out why the liquid evaporated so fast and ended up adding 2 cups of water and the rest of the paste. I started without the lid on and after the liquid evaporated so quickly I put the lid on and simmered the rest of the time with the lid on. No need for the corn starch as mine thickened up without it. This was actually good without the water can not wait to see what it taste like next time with the broth. Thanks for sharing.

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Kay's Spaghetti and Lasagna Sauce

Reviewed: Jun. 28, 2011

I liked the flavor of this sauce and would probably like it very much in lasagna. I served it over pasta last night. The only change I made was to cut the sugar in half and I'm glad I did. You just want to cut the acidity of the tomatoes not have a sweet sauce. I have left overs and I'm thinking about using it in lasagna. I think I could stretch what I have left. Thanks for sharing.

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Marinated Spicy Pork Chops

Reviewed: Jun. 11, 2011

Very good and very similar to a recipe I use for pork tenderloin. The next time the only change I will make is to up the chili sauce. We like it spicy and with the amount of soy the Tbl. gets lost. Thanks for sharing.

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5 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 31, 2011

I made this last night and followed the recipe to a T. It was good, but my batch needed that whole 1 Cup of sugar in the strawberry rhubarb mix and the 1 Cup of brown sugar in the crumble topping. My fruit mixture was not overly sweet, in fact, I might add a touch more sugar next time as mine was a little tart. I had no issues with the topping, but wondering if some reviewers only used 1 stick instead of 2 sticks of butter as it called for 1 Cup. This makes a huge portion so make sure you have lots of people to eat it. Thanks for sharing.

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3 users found this review helpful