JessicaAZ Recipe Reviews (Pg. 1) - Allrecipes.com (10493902)

Blueberry Cream Muffins

Reviewed: Feb. 2, 2011

This was a good muffin but it just seemed to be lacking something. I think 2 cups is too much sour cream because the taste came out less like a blue berry muffin than I imagined. I did add a vanilla sugar topping which looked very nice and added a nice sweet touch but I would recommend using all white sugar rather than the brown sugar substitution some of the reviewers suggested. Of course that is your preference! I will not be making this my blueberry muffin recipie but I did like that all of the ingredients were measured in 1 cup increments. Less dishes to wash. :)

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15 users found this review helpful

Spring Strawberry Spinach Salad

Reviewed: Dec. 25, 2010

When we make this we also add two diced avocado. It is absolutely delicious with the avocado!

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9 users found this review helpful

Four-Bean Medley

Reviewed: Sep. 3, 2010

Delicious! I have made it as written and it was very good, however I now make it with 1/2 the amount of vinegar as a personal preference. I find that using a full pound of bacon chunks from the ends and pieces packages is a very nice touch and a little better since it is easier to trim the fat completely off of the larger chunks. My husband likes spicy so every once in a while when we make it I add some chipotle sauce. It is very tasty and fully deserving of 5 stars as written but it also allows for some added spices for personal preference. A very hearty side dish!

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Angel Chicken Pasta

Reviewed: Feb. 13, 2010

My husband and my picky 3 year old loved it - wine and all! A few things I will experiment with next time... cutting up the chicken into bite size pieces and pan searing it with some salt and pepper (or other spices) before baking together to give the chicken some flavor. We liked it with angel hair pasta but will likely double the sauce. As for veggie add ins to try, I'm thinking mushrooms, red pepper, chopped fresh spinach, zucchini. It's a fantastic recipe just as is. I was a shade shy of a full 1/2 cup wine so I added a bit of chicken broth to top it off. The taste with the wine and golden mushroom soup is what sets this recipe apart, so for all the people who sub the wine entirely with broth and use a different type of soup, that completely changes the flavor of the recipe - keep that in mind when reading the reviews with changes others have made. Granted it likely still tastes very good, it is not the same as this recipe. IMHO, stick to the recipe first, it's great as is - then change as you see fit.

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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 3, 2010

I didn't have a problem with the burgers sticking together, I made sure to dry the beans after I rinsed them but didn't strain the garlic/onion/pepper before adding it. I did add some extra bread crumbs to compensate (only about 1/8 cup). They tasted good but the texture is too mushy to go on a burger - it squeezed off the edges of the bun as I was eating. My husband said not to make them again, he felt like he was eating a burrito on a bun. I might make them again just for myself for lunches but maybe put it in a wrap or play around with the texture more.

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Six Can Chicken Tortilla Soup

Reviewed: Nov. 20, 2009

Very tasty - we did swap one can of broth for one can of low fat cream of chicken soup, to us it had a better, thicker texture. Also we have made it once with a shredded store-bought chicken and also with canned and it was very good both ways. I top with sliced onion, avocado, cheese and FF sour cream - excellet and SUPER easy recipe! Thank you!

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Garlic Chicken with Orzo Noodles

Reviewed: Nov. 20, 2009

I cooked this nearly as-is, the only thing I changed was to cook the orzo in chicken broth instead of water. It does give it a nice, creamy texture as another reviewer suggested and brings out more flavour in the dish. I also probably added more garlic since I love it, and possibly more spinach and red pepper - we like spicy! All in all a superb recipe, thank you for sharing! A very nice alternative to rice dishes.

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2 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jun. 27, 2009

I followed this recipe exactly (aside from using a trimmed butt roast) and it is absolutely perfect as is. DO NOT SKIP THE OVEN STEP! It is worth the extra dirty dish. The oven baking gives it a BBQ-like crispness that you can't get in the CP and it bakes in the flavour of the BBQ sauce. I want to try this with chicken and beef also, just for a different taste, but I'm sure it will be equally tasty and wonderful!

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Pork Chops to Live For

Reviewed: May 6, 2009

We did this on the stovetop due to time contraints but I had a few thoughts... boneless pork chops would be best, DH was having trouble trying to gnaw the bones clean from his pork chop! ^-^ The drippings from the chops added some flavor to the sauce just from cooking stovetop but next time I'd rather cook in the CP for ease and to see how all the flavors really mesh together. I also added a drained can of mushrooms when I layered the onion over the chops (to try and ninja in more veggies). It was very good, and the sky's the limit on seasonings for personal tastes. Thanks for the recipe!

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Chicken Quesadillas

Reviewed: May 6, 2009

Very good and very filling recipe, I used a water spray bottle on the outside of the tortillas before I filled them and they crisped up perfectly. We halved the recipe using 2 boneless skinless chicken breasts, 1 each green and red bell pepper, and 1 very small onion. It made 4 quesadillas using 10 inch tortillas. Prep was actually pretty easy since I have a veggie slicer from PC. I cut the chicken into small strips, about a 1/2 inch wide and maybe 2 inches long. We used a mexican blend cheese bag (from CostCo) instead of separate cheeses. Served with guac and salsa. Very tasty!

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Tender Italian Baked Chicken

Reviewed: May 6, 2009

This chicken was very good and easy enough that my husband could make it. :) The crust actally stayed fairly intact while cooking and I was surprised that the mayo didn't reduce to a puddle of oil in the bottom of the pan. The chicken was very tender. DH made the recipe as is, and it was very good that way. I served it with salad, pasta and marinara sauce but I have to remember that I don't really like red sauces all that much at all so next time it will be some other type of sauce. ^-^ Thank you very much for sharing the recipe!

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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: May 6, 2009

I already love meatloaf but this recipe my husband loved as well! I made a few minor changes based on reviews and what I had on hand - I used 2 lbs meat instead of 1.5 lb, simply because that is how it came in the package... I used the cheddar fried onions but couldn't discern any separate cheddar taste so we will just go with the regular onions next time - I really do like them as a filler, and if you get the store brand, the cost is not so much an issue. I did not have herb stuffing mix so I had to use italian seasoned bread crumbs. I want to try it with the stuffing because I like those bites of bread in the loaf. ^-^ Since there was an extra .5 lb meat, I kept the rest of the ingredients the same and added some liquid smoke (hickory) and 1/3 cup 57 sauce to the meat and then when I shaped the loaf I put a little trench in the top and put some sauce in there too. We cooked in a covered roasting pan with potatoes and carrots. I was AMAZED that my husband liked it. The leftovers were gone by the next day! This will be our new recipe for meatloaf as I love it and can now make it more often as hubby will eat it too! Thank you VERY much for sharing!

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Airport Bob's Green Beans

Reviewed: Jan. 14, 2009

Very tasty! I also added some shallots to the mix but super tasty as is!

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Spinach Stuffed Chicken Breasts

Reviewed: Jan. 14, 2009

SUPER tasty. My husband loved it. I used fresh spinach instead of frozen since we can't stand frozen spinach, blegh! Didn't need to make any changes to the recipe at all, except more bacon. ^_^

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Sour Cream Chicken and Potatoes

Reviewed: Jan. 14, 2009

This gets FIVE stars for taste! It was VERY tasty as is - but the prep for it was long and used a lot of dishes. I think in the future I will make it more like sheppard's pie and combine the onion, pepper, chicken and tomato mixture and put it underneath a layer of potatoes so that can be prepped in one large saucepan all at once. I think that way it will require less oil as I had to add more since the tomato mixture was just kind of burning and sticking to the pan. Also we will likely use less onion and more varieties of peppers. But taste was 5 stars, prep was the only thing that brought it down.

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