Jessie Robinette Recipe Reviews (Pg. 1) - Allrecipes.com (10510468)

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Jessie Robinette

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Classic Texas Caviar

Reviewed: Jul. 5, 2014
This is a nice alternative to a more tomato-centric salsa, and a nice change of pace. It's good scooped up with chips, used to top tacos or nachos, or scooped onto a bed of greens as a cold salad. I usually dice up an avocado and throw that in, if it's going to be eaten in one sitting by a large group (avocado will brown if it sits too long, even with the acidic vinegar and spices). I have also done it with one can of black beans, one can of blackeyed peas, and it's good either way. As with most Tex-Mex-ish things, I've found it to be worth the additional effort to grind fresh cumin from seeds if you have a mortar/pestle or molcajete. The difference in flavor is stunning.
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Easy Oatmeal Cookies

Reviewed: Mar. 27, 2014
These taste good. Following the recipe almost to the letter (omitted raisins because I don't like oatmeal raisin cookies, and subbing almonds for walnuts)there is no way the finished product looks like the picture that accompanies this recipe. Usually, when it's a drop cookie recipe, the cookies spread on their own. These stay in the little haystacks you drop from the spoon, and don't get any bigger, either. Again, they're not bad. They're cakey, spiced oat cookies that definitely bring a scone more to mind than a traditional cookie. Those looking for a traditional oatmeal cookie should probably look to another recipe, but these aren't bad cookies, by any means.
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Tater Tot Casserole

Reviewed: Feb. 27, 2014
Good basic comfort food recipe that you can prepare as-is, or dress up however you see fit. I have added different spice and/or seasoning blends while cooking the beef and onions (taco seasoning is a nice change of pace, so is Penzeys Tsardust Memories/Russian blend). I also fill in the whole top with tater tots, and generally sprinkle the top with shreds of whatever cheese I have on hand. Adding various vegetables could be interesting...thus far, I've only ever added extra mushrooms. It's a good starting point for taking a comfort food classic some fun places, but it's great as written, too!
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Chili Rick's

Reviewed: Dec. 15, 2012
This is my favorite chili to make. I am usually not cooking for a crowd, so I halve it when I make it, and have leftovers for a while. I don't find it too sweet, but I also don't use hickory BBQ sauce as recommended. I live in Kansas City, a local BBQ joint mecca, so I use locally-produced Arthur Bryant's sauce when I make it, which is unlike most mass-produced sauces, and not at all sweet. It's an acidic, vinegar-y/peppery sauce with bite. I also slightly decrease the chili powder, because of the bite you get with Bryant's sauce. I sometimes use tomatoes with diced jalapenos (RoTel-style), as well.
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Black Beans and Rice

Reviewed: May 14, 2012
Fast and easy, but lacking somewhat in the flavor department, even when adding a little Ro-Tel to zest it up a bit. Next time, I might add some hot salsa.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2012
Perfect and simple. I used as written, but used regular-sized red potatoes, cut into small chunks, and baby carrots whole. So easy, and the meat was the perfect texture!
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Brennan's Irish Soda Bread

Reviewed: Mar. 17, 2012
Simple and authentic, and best of all very easy to throw together quickly with ingredients that are on hand. I actually used real buttermilk rather than the milk/vinegar substitution, but I'm sure the substitution works fine. I also only baked for about 30 min (and did three loaves on the cookie sheet) and got the perfect level of done-ness. This recipe is great and tastes like bread I ate as an exchange student in Ireland years ago.
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French Onion Soup

Reviewed: Mar. 3, 2012
Wonderful and easy. I have had bad luck with French onion soups coming out too salty, so I omitted the salt and used minced garlic, maybe a teaspoon full, rather than the garlic salt. Other than that, used as-is. I sliced a French baguette into little rounds and topped each bowl with 3-4 little rounds before topping with Swiss and baking. Wonderful recipe!
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Easy Lemon Cookies

Reviewed: Sep. 14, 2011
Pretty decent...four stars is because they are soooooo easy. I make them when I want baked goods, don't want to go the TOTAL cop out of a tube of premade dough, but also don't wanna be measuring out flour, sugar, baking powder, etc. all night and making a mess. The use of cake mix really simplifies things without feeling like I totally didn't bother. These are popular with everyone I know who likes sweet stuff and doesn't mind a somewhat artificial tang...that's the tradeoff of the simplicity of the cake mix route...you're stuck with whatever flavoring the manufacturer uses. I found the lemon to be a bit fakey-fake (used Duncan Hines, all my store had in lemon), even with my own addition of four packets of Pure Lemon crystallized lemon juice. Still, a nice change of pace, easy and fast to make, people like 'em, and they go well with coffee. Mine were too soft for my taste in the first batch, so I baked them for more along the lines of 12 minutes in subsequent batches, and liked that texture better. *EDIT* Second time around, I used SIX Pure Lemon packets, and doubled the pure lemon extract, which improved the lemon flavor vastly...not so much of a Trix cereal flavor anymore, more realistically citrus-y.
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Baked Chicken Wings

Reviewed: Jan. 28, 2011
Pretty decent...as close to "real" wings as I'm likely to make at home, given that I only eat deep fried when I'm out. I tweaked the recipe by using more fresh garlic, using Mrs. Dash instead of garlic powder, and adding a generous splash of Frank's Red Hot sauce to the marinade mix. Next time, I'll line the pan with foil, this is gonna take some elbow grease. I served the wings with cheesy corn, and Cuban black beans and rice. Tasty!
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Barbie's Tuna Salad

Reviewed: Jan. 23, 2011
Super! I have long made chicken salad with curry powder, but for some reason, it never occurred to me to try the same thing with tuna! Wonderful! A great spin on a pedestrian sandwich filling. I omitted the parmesan, because I prefer to sprinkle cheese on my tuna salad rather than have it incorporated, and I omitted the relish, because I'm not a fan of sweet pickle anything. Rather than dried onion flakes, I finely minced about a quarter of a red onion, and used that. I'm sure I probably used much more curry powder than the recipe calls for, because I tend to do that. I think slivered almonds would be a great addition to this recipe, and when I do basically the same thing with chicken salad, I also add golden raisins, although I'm not sure I'd dig that with tuna. Celery, too!
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Spicy Turkey Burgers

Reviewed: Jan. 20, 2011
I stuck fairly closely to the recipe. I used red onion, and didn't have fresh dill, so I used dried dill weed, which was okay, but I bet fresh would have been amazing. I used Sriracha sauce as my hot pepper sauce of choice, and used a bit more than the amount in the recipe (I had a little more turkey than needed, so the meat/sauce proportions weren't off). We ate them or Oroweat sandwich thins with baked chips on the side, which was great. Next time, I might add in some red pepper flakes to up the spicy quotient a little, and I think these would be good topped with a little bit of spicy slaw. I liked the texture, it's one of the best I've had in a turkey burger, which can be a bit mushy for my taste. Good flavor, but I like mine even spicier.
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Baby Spinach Omelet

Reviewed: Mar. 5, 2008
Awesome, the nutmet really does add an interesting hint of flavor and keeps it interesting. I do prefer the more frittata approach to the folded omelet...it tastes more fully cooked. I made this with probably twice as much spinach, give or take, because I love the green stuff. I also added a splash of half and half to the egg mixture for a little additional fluffiness. I thought I'd rather have a gooey cheese, but the parmesan was actually just right, as it turned out!
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