BJS Recipe Reviews (Pg. 1) - Allrecipes.com (10485787)

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Chicken with Barley Soup

Reviewed: Oct. 20, 2014
The recipe is wonderful as written. It is easy; the ingredients are inexpensive; it is nutritious. The barley is a welcome change to the usual rice or noodles used in chicken soup. What makes it a 5 star for me is you can easily make minor modifications to suit your own personal tastes using available ingredients that don't totally change the basic recipe. I did use store bought chicken stock to save time. I used boneless chicken breasts, cubed and browned in my soup pot briefly in 1T olive oil, added the veggies, including sliced fresh mushrooms & some minced garlic, and sautéed everything for about 5 minutes, then added the broth and the rest of the ingredients and simmered as directed. The recipe seasonings were perfect for us. Fifteen minutes before it was done, I added about 1 c. of coarsely chopped fresh baby spinach leaves with the stems removed. Served it with warm, crusty bread and a green salad. Everyone loved it. Some family members added freshly grated Parmesan cheese. Leftovers were lunch the next day.
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2 users found this review helpful

Fresh Grapefruit Juice Smoothie

Reviewed: Apr. 5, 2014
I really enjoyed this. I froze both the bananas and the strawberries, so didn't need to add ice. It tasted better after it sat for a few minutes. It was light and refreshing, yet filling.
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1 user found this review helpful

Baked Omelet

Reviewed: Jul. 17, 2013
This was so easy, so fast and so delicious. The first time I tried it I had company who didn't like onions or peppers, so I left those out. I also used 1/2 & 1/2 instead of milk. It was so good, I made it again just for my family with the onions & peppers and again using 1/2 & 1/2. Wow, was it good! Though more fattening, the omelet was really creamy and fluffy. It's just fine with milk, too. I had the 1/2 & 1/2 & needed to use it. Like someone else mentioned, leftovers can be quickly warmed in the microwave for a fast, workday breakfast. There are so many possibilities for change-ups that this makes a perfect recipe for a quick, special breakfast/brunch meal using what you have on hand. Just be sure not to leave it in too long or it will dry out. I found out the hard way that the suggested baking time is exact!
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4 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: May 3, 2013
I have to agree with some of the other reviewers, this wasn't a good use of a tenderloin. Unfortunately, it came out a bit stringy. The onion soup mix gave it a strong flavor that masked the taste of the pork. I will try the recipe again, but next time will use a larger, different cut of pork and play some with the spices.
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2 users found this review helpful

Baked Brown Rice

Reviewed: Apr. 24, 2013
This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal while the rice baked in the oven. I had trouble judging the time. It was not ready in 45 minutes as others said it would be, but it would have been way overcooked had I left it in the full time called for in the recipe. I will have to play with the time when I make it again -- which I will!
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5 users found this review helpful

Best Ziti Ever

Reviewed: Sep. 21, 2012
This was really delicious, but I had to keep correcting my family when they referred to is as "lasagna" instead of ziti! The only thing I did differently was to "doctor up" the jarred marinara sauce by sauteing fresh minced garlic, finely chopped onion, green pepper & mushrooms in the saucepan before adding the sauce & basil. I also threw in about 2 T. of grated Parmesan cheese. I let the sauce simmer about 20 minutes while I prepared the rest of the ingredients, then assembled & baked as directed.
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6 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Jul. 16, 2012
This was okay. Of course, the taste depends so much on the bananas and perhaps mine weren't as flavorful as some. But, I wasn't as blown away as others seemed to be. The cake was moist and good, but I didn't find it to be as wonderful as proclaimed by so many reviewers. I did add 1 t. of vanilla, but followed the rest of the recipe as written. I will definitely make it again, but will tinker with some spices and the sugar amounts.
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1 user found this review helpful

Savory Slow-Cooked Chicken Cacciatore

Reviewed: Apr. 2, 2012
This was not very good. It's much tastier and of better consistency with vegetables crisper and meat tender but more firm if you use the same ingredients and just do it on the stove. It only takes a little longer than the prep time for putting ingredients in the crock pot.
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4 users found this review helpful

Roasted Vegetables

Reviewed: Mar. 2, 2012
This was absolutely delicious! It is a wonderful recipe in that you can easily adapt to fit what veggies are in season and what is in your fridge. I really appreciated the alternative suggestions included with the recipe and did use lemon juice instead of balsamic vinegar since I didn't have any. So many recipes are given 5 stars when they are criticized and changed so much by reviewers that you can't recognize the original submission. This is NOT one of those. IMO this is a true 5 star exactly as written. Thank you, Saundra!
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8 users found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Mar. 2, 2012
This was easy. I made it as written. Next time I will use 1/2 of the Ranch dressing mix. Everyone agreed it was "okay" and a do again, but nothing to rave about. I will probably play with spices and incorporate other reviewers suggestion and I will bake rather than fry it.
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3 users found this review helpful

Feta Veggie Quiche

Reviewed: Jan. 13, 2012
Followed others' recommendation to season and saute veggies first. I let them cool a bit before stirring into the egg mixture. I also doubled the amount of feta. I had heavy cream leftover from another recipe, so added 3/4 c. of that to 3/4 c. of 1% milk. My oven is not level, so I turned the pie plate 1/4 turn after 15 minutes and again after another 15 to keep the quiche even. It was done in 50 minutes & smelled wonderful. I let it sit 5 minutes, before serving. It received good comments from everyone, but my son found it to be bland. I gave him the hot sauce bottle (?!) and he was happy. There were NO leftovers.
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3 users found this review helpful

Sweet Green Bean Bundles

Reviewed: Jan. 11, 2012
As most everyone has said, this is an amazing recipe: delicious, easy, beautiful presentation. It is way better with fresh green beans, steamed slightly before baking. I only make it for very special occasions though, because of the calorie count. At 608 per serving, it uses up 1/2 of my daily allotment and I haven't even looked at meat, potatoes, salad or DESSERT, let alone breakfast & lunch!!!!
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1 user found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Jan. 9, 2012
This is an interesting and tasty recipe, but certainly not chicken Parmesan as you expect it to be. I prepared the dish exactly as written, except I salt & peppered both sides of the breasts b/4 putting in the baking dish. I put it in the oven 30 minutes earlier anticipating the extra cooking time so many reviewers said was needed. As it turned out, the meat was done in 35 minutes as the recipe stated. Perhaps this was because I made sure the chicken was at room temperature before cooking it. If prepared right out of the fridge, cooking time will be significantly longer. At any rate, I will make this again for variety, but if I'm in the mood for chicken Parmesan, I'll stick to my traditional recipe.
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5 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Dec. 30, 2011
As others have said, this recipe is wonderful as written. It needs nothing else, which is amazing. I made it with a pork loin, too, and it was just as good: tender & delicious. I found the regular soy to be way too salty, so now use low sodium soy and unsalted butter. I skimmed the fat from the pan juices and put the remaining sauce in a small pitcher for everyone to pour over the meat, as desired.
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4 users found this review helpful

Oatmeal Raisin Cookies

Reviewed: Dec. 24, 2011
These were very tasty, the kind of cookie that develops its full range of flavors as you chew it, if that makes any sense! They were especially good with the required cold glass of milk. I was not overly pleased with the consistency -- a little too flat & "crispy" for me -- but that may be a consequence of baking time. I didn't have time to play as I needed them for Christmas gift trays, but will try adjusting baking time when I make them next.
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4 users found this review helpful

Caramelized Baked Chicken

Reviewed: Dec. 12, 2011
As others have stated, this sauce is too runny: adding cornstarch & boiling on the stove until thickened before pouring over the chicken solves the problem. I made this a third time using large, bone-in, skin-on chicken breasts. I rubbed with salt, pepper and garlic powder on and under the skin and let them sit while I cooked the sauce. I added another minced garlic clove, upped the ketchup to 1/2 c., lowered the honey to 1/2 c., skipped the olive oil and added a dash of Frank's red hot sauce. I did not use cornstarch this time, but brought the mixture to boiling, reduced to simmer, then cooked, stirring frequently till the sauce thickened - approx. 10 minutes. I brushed the underside of the breasts & under the skin with the sauce, placed them in a 13x9 glass baking dish, then poured the remaining sauce over them. I baked them in at 375 for 45 minutes, starting to check for doneness at about 35 minutes. The meat was tender and delicious. I served it with baked vegetable kabobs bought in the grocery produce dept. I seasoned them with olive oil cooking spray, sea salt, freshly ground pepper and oregano, then baked them in a separate pan, along with the chicken for the last 15 minutes. I turned the kabobs after about 10 minutes. I left them in the oven for another 7 minutes after removing the chicken and letting it rest.
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6 users found this review helpful

Pesto Pasta with Chicken

Reviewed: Dec. 8, 2011
Fast, easy & tasty. I had stored chicken in the freezer in a balsamic salad dressing marinade and used this. I also had some fresh baby spinach I needed to use up, so stirred several handfuls in at the end. Leftover pasta was a bit dry and I didn't have any more pesto sauce, so I added a bit more of the balsamic dressing and had it for lunch the next day.
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4 users found this review helpful

Stuffed Pepper Soup II

Reviewed: Nov. 7, 2011
This smelled terrific while cooking -- just like stuffed peppers! Easy to make & delicious. Leftovers froze well. I topped the individual bowls with extra sharp cheddar cheese right before serving.
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4 users found this review helpful

Cheddar Biscuits

Reviewed: Sep. 18, 2011
These were good, but a little heavy. I may have made them too large and therefore the tops browned before the insides were done. I will definitely make them again, but will decrease the size to see if that makes a difference. Taste wise, they were okay. I will probably add a little more garlic and maybe some minced onion or onion powder.
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4 users found this review helpful

Spinach Enchiladas

Reviewed: Sep. 2, 2011
My family enjoyed these, but didn't think they were anything special. I made them as written except I didn't have any Monterrey Jack cheese, so used sharp cheddar, and used flour tortillas instead of corn. Also, rather than canned, I made my own enchilada sauce from a recipe on this site. I will definitely make this again on one of our vegetarian nights and will be sure to use the jack cheese to see if we like it better.
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3 users found this review helpful

Displaying results 1-20 (of 94) reviews
 
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