jnole Recipe Reviews (Pg. 1) - Allrecipes.com (10018543)

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Garlic and Basil Baked Chicken Thighs

Reviewed: Jun. 19, 2014
This was pretty good. The carrots were great! Chicken could have used a little more flavor, but I did only use dried herbs because that's what I had on hand. If I make this again, I will also use more thighs. Six barely fed myself, my husband, and my two toddlers, and I also had rice as a side. I used boneless skinless thighs so I only cooked them for 50 minutes, and they were moist and perfectly cooked.
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Brownie Chocolate Chip Cheesecake

Reviewed: Feb. 9, 2014
This was my first cheesecake. I made cheesecake cupcakes and cheesecake bars before, but never the real deal. It turned out great. I did increase the cook time by 15 minutes. This may have been unnecessary, but the middle was just too gooey-looking. Also, I cracked the oven door and left it in there for 30 more, the top cracked a little, but tasted perfect, maybe a tad bit dry; that is probably my fault for altering the cook times. I used more chocolate chips and mixed them with a little flour, and they did not settle at the bottom. Also, I doubled the chocolate chips and put some on top right before baking. I used Gihardelli brownies and undercooked them by 10 minutes (28 min) since I was afraid of a super tough crust. This worked out well. I topped it with peanut butter sauce, hot fudge and whipped cream. I'm glad I tried this simple recipe; I'm ready to put my springform pan to use making all kinds of cheesecakes.
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Peanut Butter Ice Cream Topping

Reviewed: Feb. 9, 2014
I wanted peanut butter sauce to go with hot fudge on my husband's birthday cheesecake--brownie chocolate chip cheesecake from this site. He LOVES Friendly's peanut butter sauce, so when I saw another reveiwer compared this to that, I got very excited. I didn't think it was quite right, though pretty similar. Also, I followed ratios given by reviewers and used 1/4 c. sugar, 1/4 c. water, and 1/2 c. peanut butter. I will use this again, but I may try some powdered sugar to get more of a thick, Friendly's-like consistency.
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Marinated Grilled Shrimp

Reviewed: Feb. 6, 2014
Excellent! Only 2 changes: had to use dried basil, and cooked in a 425 degree oven for five minutes instead of skewering and grilling. Loved the flavor! Definitely a company-worthy dish.
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3 users found this review helpful

Kielbasa and Veggies

Reviewed: Feb. 26, 2013
This was very good and easy to put together. I used red potatoes and frozen peas and carrots. I threw in some sautéed onion, red, and green pepper because I thought the peas and carrots weren't enough. I omitted the butter at the suggestion of other reviewers, but I think some butter or oil may have moistened up the potatoes a little. Instead of lemon pepper, I used garlic salt and pepper. I used lowfat kielbasa, and this was still very flavorful. This was a great easy, make-ahead-of-time meal.
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Shepherd's Pie Daddy's Way

Reviewed: Mar. 24, 2012
I tweaked this a little, like many others, but this is easily my favorite recipe for shepherd's pie. I had been looking for a good recipe for a couple of years. My husband is Irish, but I don't love the way his family makes it. I tried several methods, including making the gravy from scratch. This recipe, with the golden mushroom soup, has the best flavor and is SOOO much easier! I did add frozen peas and corn to the beef mixture, used cheddar cheese instead of American, and made mashed potatoes my way with butter and milk. One thing I did learn from the Irish--once the potatoes are spread on top of the beef mixture in the baking dish, I score the top in a criss-cross pattern with a fork. It makes it look nice and makes it easier to tell when the potatoes are browned just right in the oven. This will be my go-to recipe for shepherd's pie from now on:)
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6 users found this review helpful

German Zwiebelkuchen (Onion Pie)

Reviewed: Apr. 19, 2011
I used a 9x13 baking dish to make this. It turned out great. The only changes I made to the recipe were to double the bacon and use about 5 lbs of vidalia onions.
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4 users found this review helpful

Shrimp Linguine

Reviewed: Mar. 5, 2011
I've made this a couple of times, adding peas. It was a quick way to use frozen cooked shrimp. I did find it to be a tad on the bland side. Next time, I will follow the recommendations of others and use a really good quality cheese and blend it with the cream in the pan.
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6 users found this review helpful

Balsamic Chicken with White Beans and Spinach

Reviewed: Mar. 4, 2011
This was great. After reading the reviews, I was afraid I would find it bland since I didn't add onion or shallots, but it was very good as is. I only added salt and pepper to the chicken before cooking and, as others recomended, added a 1/2 cup of water to the sauce--after adding the soup, it was very thick. I served the chicken with orzo. Next time I will use a couple more pieces of chicken; I had a lot more sauce/spinach mixture than chicken. Easy, healthy, and tasty. A perfect dinner.
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Creme Brulee

Reviewed: Jan. 17, 2010
When my mom and I eat out and creme brulee is on the dessert menu, we always order it. I wanted to make this for her when she came to visit me this summer. It was a huge hit! The ingredients are perfect, just as Chefpeon says. She really knows her stuff. I followed her cooking instructions rather than the recipe's, and these were flawless. I bought a torch and creme brulee set on Amazon. com because I plan to make this my go-to company dessert:)
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Salmon Fillets with Creamy Dill

Reviewed: Jan. 17, 2010
I made this for my sister, husband, and myself. Everyone loved it. didn't change a thing; it was a very easy and nice way to cook salmon.
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jan. 17, 2010
Like an idiot, I read the reviews after I had already put these in the oven. I got worried about consistency and cook time. Reviewers' cook times varied quite a bit. My oven cooked the potoatoes perfectly at 1.5 hours. I just took the foil off after 45 minutes and lowered the temperature to 375 for the last half of cook time. When I put this in the oven, it looked like it might come out very runny. I used skim milk and couldn't get my sauce to thicken on the stovetop. In spite of this, they turned out perfect! I think removing the foil let some of the moisture escape. I wouldn't change a thing about this recipe (except the cook time). The way I cooked them allowed the potatoes on top to brown slightly and get a little crispy, just the way we like them. The flavor was great! I added parsley at the end as a garnish, and these potatoes looked like a restaurant-quality side dish. I will definitely make these for company in the future! My husband and I were impressed. Thanks!
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3 users found this review helpful

Mushroom and Potato Chowder

Reviewed: Jan. 16, 2010
This soup was great! I tweaked the recipe a bit as others did. I pureed about 2-3 cups of the soup and added it back in before adding the cheese and cream. This definitely thickens it up nicely and adds flavor. I added chopped garlic with the onions. I agree with other reviewers that more flour could be helpful. The last addition I made was chopped parsley. When making this, it appears that there are almost too many veggies for the amount of liquid, but they really do reduce in size. Also, if you plan to puree part of the soup and still want a hearty mixture, I recommend as much as double the veggies! Great soup, though I may add some chicken next time.
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2 users found this review helpful

Oven-Crisped Potatoes

Reviewed: Apr. 9, 2009
What an easy way to prepare potatoes! These were excellent. My husband wants me to cook these with breakfast. They're exactly what he thinks homefries should be. I followed the recipe with the exception of adding more butter. I actually think I'll use the 3TB next time. My oven also cooked these a little fast. I think I'll cook at 400 degrees next time. I was really impressed by what looks like such a simple recipe!
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Chicken Cordon Bleu II

Reviewed: Apr. 6, 2009
My husband and I really liked this. This is a wonderful dish to serve to company; it's great and looks like it takes great effort! The only thing I did differently is to use flour instead of cornstarch to thicken the sauce. This is a fantastic meal!
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2 users found this review helpful

Broccoli Chicken Divan

Reviewed: Apr. 6, 2009
This is nice as something different in the dinner rotation. I used fresh broccoli, but I don't think anyone would tell the difference if you used frozen. Good dinner:)
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Photo by jnole

Mini Cheesecakes II

Reviewed: Apr. 6, 2009
What a great idea! I never would have thought of making cheesecake cupcakes. They are the perfect serving size. This list of ingredients was easy. I had everything on hand. I was very happy that I changed the crust from a vanilla wafer to a graham cracker crust. I just used crushed graham crackers and butter, and I pressed that firmly into the liners before pouring in the cheesecake mixture. I halved the recipe and made 3 with chocolate chips and made 3 plain. I served the plain ones with strawberries in syrup that I picked up in the frozen food aisle. They were awesome, and the variations are endless! I'm so pleased with how simple this was. I'm definitely going to use this recipe for our next backyard barbecue. I was concerned about the cakes not being easy to eat without a fork, but the cupcake liner comes off easily, even without cooking spray. Thanks!
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Ham and Chicken Casserole

Reviewed: Mar. 18, 2009
This was a pretty good casserole. It was something a little different. I enjoyed the bell peppers and ham in this. I, like another reviewer, added fresh mushrooms. They were wonderful in this. I left out the olives because my husband isn't an olive fan. I agree that this needed a little extra spice; I'm not sure exactly what to add to it though. I do recommend covering this with foil while baking. The noodles at the top of this casserole were hardened in the oven and barely edible. This is something my husband and I will have every once in a while. I'll make this next time when I already have some chicken left over. That will reduce the prep time dramatically. Thanks for the recipe!
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4 users found this review helpful

Swiss Sherry Chicken

Reviewed: Jan. 11, 2009
This was excellent! My husband and I aren't huge fans of swiss cheese, but I decided to give this a try anyway. I agree with other reviewers that the swiss/sherry combination is very nice. It tastes more sophisticated than your typical cream of mushroom recipe. I followed the recipe exactly. Cooking time was perfect. The chicken was moist and tender. Hubby and I both really liked this. Prep was nice and easy too. Next time, I may try bread crumbs in place of croutons.
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22 users found this review helpful

Appetizer Chicken Kabobs

Reviewed: Aug. 8, 2008
These were pretty good. The broiling instructions were perfect. Instead of mushrooms and green onions, I used yellow onion and bell pepper. The onion and pepper cooked wonderfully- they were my favorite part!
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