jamielee89 Recipe Reviews (Pg. 1) - Allrecipes.com (1026156)

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Beefy Corn Bread Casserole

Reviewed: Feb. 26, 2009
After reading the reviews, I, too, made changes: Added kidney beans, taco seasoning, chili powder, can of diced green chilies, and ex'd the jalapenos. Was so easy to make, my picky 3 year old went to town on it, although picked out every speck of ground beef ("the black stuff," he says). Gotta say ... this was 10x better after it sat for a bit, and the next day. When it was steaming hot out of the oven, I found it mushy and weird. It firms up after sitting, a good thing. VERY GOOD ... the smell of it cooking and re-heating is intoxicating!
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Cajun Style Meatloaf

Reviewed: Sep. 4, 2007
I took a chance and made this for the first time, on the reviews alone, for a new boy "friend" ... and we both loved it. It has the perfect heat/flavor combo, and was awesome served with mashed potatoes and green beans. I didn't change one thing about the recipe. Would definitely make again. My only warning -- you have to let the veggie mixture cool before finishing out the meatloaf and putting it in the oven, so you might want to plan some extra time for that.
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2 users found this review helpful

Caesar Salad Supreme

Reviewed: Jul. 21, 2005
Fantastic recipe! Everyone raved about it! As a side note, though, and this may be a no-brainer to most, but it wasn't for me, and the story gets me laughed at by friends now. Maybe the tip will help you, before you start! I assumed the anchovies would easily flake apart when I put them with the other dressing ingredients, but no such luck. I ended up having to pick them out - messy with all the mayonnaise gooped around them -- and tried to cut them up, but that didn't work either. I ended up using a blender with all dressing ingredients, and that worked like a champ. Next time, I will either use anchovy paste, or start out with the blender in the first place! =)
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4 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jun. 9, 2005
Excellent recipe! I took the advice of another reviewer and bought white balsamic vinegar instead of the dark. I omited the tomatoes since I didn't think they'd hold up for a long holiday weekend camping. Everyone went crazy for the recipe, and said nothing needed to be changed. If I had to change anything, I'd add more pasta next time, just because I like more pasta over hunks of cheese and meats in my pasta salad. Enjoy! ;)
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1 user found this review helpful

Mini Meatloaves

Reviewed: Jun. 9, 2005
I was intrigued by all the rave reviews for this meatloaf -- thinking meatloaf is meatloaf is meatloaf, right? Not so! This is a 5 star, outstanding recipe! The individual loaves were a nice change from slicing off hunks from a big huge loaf. I formed 6 instead of 8 like others, and not only was the size perfect, they fit into the 9x13 dish easily. I added a few dashes of Worscheshire sauce, garlic powder, onion powder, and pepper to the mixture before cooking, just for personal taste, and since the mixture seemed a little too wet, I added a few extra shakes of quick oats. The texture was very light and not just a mass of dense meat. The sauce spread was outstanding, but I didn't use it all, although my husband used it to dip his meatloaf in at dinner. This will replace all our old recipes!
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Cola Pot Roast I

Reviewed: Dec. 27, 2004
This recipe was so easy and delicious. I baked it in 9x12 glass baking dish, covered tightly with aluminum foil, for 4 hours at 275 degrees and it came out perfect, falling apart and juicy. When the meat was done, I removed it from the glass dish, strained juices into skillet I browned the meat in, added about 2 tablespoons flour, and made a fantastic gravy. I would definitely make this again.
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40 users found this review helpful

Ziti Chicken and Broccoli

Reviewed: Oct. 15, 2004
FANTASTIC recipe! I really did nothing to change the recipe, except to add more garlic (I love it!) and half a yellow onion, which I sauted in a skillet with butter and some olive oil before adding the liquid. While the sauce simmered, I seasoned the chicken breasts heavily with cajun seasoning and cooked them on the Foreman Grill (6 mins, then flip for 2 more mins), let the chicken rest a bit, then cut into chunks. I put the plain ziti in a crockpot, poured the sauce over the top, then added the chicken, and stirred, adding a final sprinkling of pepper and Parmesan cheese on top. About an 1.5 hours before the potluck, I turned on the crockpot and it was heated through in time, and did not dry out. =D YUM!! Easy, easy ... and gets lots of raves.
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Honey Barbecue Sauce

Reviewed: Dec. 2, 2002
We needed a sauce for our baby back ribs and gave this one a shot. There are a lot of ingredients you need for this recipe, but it is well worth the effort! It is incredibly delicious and people just can't get enough of it! We marinade half a rack of ribs with the marinade in tightly wrapped foil packets overnight, then pop them in the oven for two and a half hours at 300 degrees. The meat falls off the bone! We save some of the sauce and spread it on the ribs after they cook in the oven and put them on the grill for 5 minutes or so, just to carmelize and crunch up the outside a little. Unbelievable!! Give it a shot! ;D
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110 users found this review helpful

Baby Back Ribs

Reviewed: Feb. 20, 2001
Incredibly easy; cooking in foil makes for quick clean-up! Instead of using store-bought BBQ sauce, we marinated the ribs overnight in "Honey Barbecue Sauce" (by Kimberly D, on this website). We cooked the ribs in the oven for 2 hours at 300 degrees, opened foil packets, brushed with more Honey Barbecue Sauce, and placed them on BBQ outside to carmelize and crust up top. You can also broil on high in the oven for same result. Incredibly tender, meat falls iff the bone! The best ribs ever!
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3 users found this review helpful

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