nzmrsjones Recipe Reviews (Pg. 1) - Allrecipes.com (10519031)

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Grama's Peppery Parsnips

Reviewed: Jan. 2, 2012
Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!!
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35 users found this review helpful

Ratatouille Bake

Reviewed: Sep. 5, 2011
Totally awesome recipe! We hadn't tried eggplant before, and have always wanted to - this was a perfect introduction. No real changes made to the recipe. We had fresh basil and parsley so we used 3 tablespoons of each of those for the conversion from dried to fresh. We also tossed and coated the diced eggplant with salt for a half hour ahead of time, rinsed and dried it on paper towel. This closes the cells of the eggplant, which keeps it from soaking up the olive oil during cooking. Basically it keeps the eggplant from to becoming slimy. Other than using fresh herbs and prepping the eggplant we made it as directed, which resulted in a definitely make me again recipe!
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17 users found this review helpful

Oven-Roasted Root Vegetables

Reviewed: Oct. 1, 2011
A great way to prepare and serve root vegetables, and just in time for the upcoming holidays! I did two things differently - tossed the veggies in olive oil and added some crushed red pepper flakes. This garlic and rosemary is a traditionally tasty combination, and with this recipe other combinations will also result in a success. Squash is another fine choice to add to the veggie mix. Rutabaga Tips: For those who have had rutabaga taste bitter, it is all in how to select one. Choose rutabaga that is firm/solid and heavy for its size. The skin should be free of major damage/blemishes, but the rigid scars around the top are natural. Smaller rutabagas are generally sweeter and milder. So for those who had a not-so-positive first experience with this veggie, give it another whirl! Also, keep in mind that roasting a rutabaga will bring out/intensify its flavor, whereas boiling/steaming it will dilute it.
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14 users found this review helpful

Banana Oatmeal Cookies II

Reviewed: Jul. 18, 2011
Yummy cookies that disappear super fast! These are a soft cookie - like pumpkin cookies. I didn't use any spices, as I wanted a banana tasting cookie. As recommended in other reviews I used three ripened bananas. Increased the walnuts from a 1/2 to 1 cup. Added crasins in one batch, and chocolate chips in the second batch. I used a 1/2 cup of ground oatmeal instead of a 1/2 cup of flour to accommodate for the moisture from the extra banana. Will make the spiced version next. Thanks for the recipe!
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7 users found this review helpful

Baked Oatmeal I

Reviewed: Apr. 29, 2012
Awesome breakfast alternative! I made it using the applesauce substitute for the oil that was recommended in many of the reviews. Used ½ cup brown sugar and ¼ cup white sugar – the sweetness is perfect with this combination. I had buttermilk in the refrigerator, so used that instead of milk, which worked out well. Per family request ½ cup crasins, ½ cup walnuts and 1 Tablespoon apple pie spice (recipe found here for the apple pie spice) were mixed in, and baked in a 9 x 9 baking pan. This is a definite keeper recipe that is loaded with other possible fruit, nut and spice combination possibilities.
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 2, 2012
Simply wonderful! I made this without any changes the first time through and it was just fine. Then I made it with doubling the sauce, and putting it all together, covered - this resulted in the sauce getting too thin. So I made it again - doubling the sauce, increasing the cornstarch to 4 Tablespoons, adding 1 teaspoon of crushed red pepper flakes for zippiness, covered it for half the time, and left it uncovered for the other half of the time. I also turned each piece during the 2nd half of the cooking time to get a nice teriyaki coating on it. Served it each time with coconut rice, and there aren't any leftover to be had! Thanks for the recipe - it is a keeper!
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5 users found this review helpful

Acorn Squash with Apple

Reviewed: Nov. 27, 2011
A simply wonderful veggie side dish! The recipe was doubled (except for the salt), baked in the oven in a covered casserole at 375 F. I've made this many times now, and have peeled the squash two ways - as directed in this recipe, which works well, and cut into wedges and peeled with a vegetable peeler. Personally, the vegetable peeler works best for me. It has been served chunky and blended together. Craisins have been added as well several times, which adds a nice tartness to it. We haven’t had any leftovers regardless of how it is prepared, have shared the recipe and get requests for making it! It’s a keeper! Will try a savory version of this recipe in the near future too, and will report back. Thanks for a great recipe!
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5 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Nov. 6, 2011
The first time making these I made them as directed, but forgot the topping! They received rave reviews regardless of the missing topping. After having made these a good number of times, I have made two ingredient alterations - I use 1 cup flour and 1/2 cup of ground oatmeal instead of 1 1/2 cups flour. Then I use 1/3 cup white sugar and 1/4 cup brown sugar instead 3/4 cup white sugar. As for the blueberries, I have used fresh and frozen blueberries - with the frozen I dust them in flour first, so they don't all sink to the bottom during baking. For the topping, they are requested more without it than with it or with just coarse sugar sprinkled on top. Lastly, when requested with cinnamon, I just add 1 tsp of it to the dry ingredients. This recipe made as is or with the alterations is a definite keeper, and you will always be asked to make more!
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5 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Sep. 25, 2011
Fantastic recipe! This went over big-time with family and friends. We marinated the chicken separate from the veggies. We also doubled the marinade as recommended by a number of people. Lastly, we took the remaining marinade and cooked it down to a semi-thick sauce on the stove top. Served the kabobs on a bed of rice with extra sauce and everyone was happy. We did happen to have a small amount of leftovers one time, which were added to a grilled pizza - can we say yum?!
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5 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Sep. 25, 2011
This frosting is by far ‘the best’ cream cheese frosting ever!! I first made this when making the recipe ‘Frosted Banana Bars’ by deltaj, which was a reviewer recommendation. This works great whenever cream cheese frosting is needed – red velvet cake, carrot cake, spice bars, cinnamon rolls, pumpkin bars, etc. As recommended by others DO NOT let the cream cheese get too warm. I only leave mine on the counter for no more than 10 minutes. I also use the whole pint (2 cups) of whipping cream instead of the 1 ½ of which the recipe calls for. I do this simply so I don’t have any leftovers, and I find the ½ cup addition only makes the frosting fluffier. Whether it is made with 1 ½ or 2 cups of whipping cream, you will not be disappointed only addicted!
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5 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 28, 2011
Fabulous! I couldn't make enough to satisfy everyone! Have made this as is, and have also made them without the sun-dried tomatoes. Both versions disappear in an instant. Another version is one with lemon oregano oil in place of the olive oil, which gives it another dimension of flavor to the recipe. This is a fabulous recipe as is, as well as giving a jumping off point for other variations. A definite keeper – thanks!
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4 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Nov. 15, 2011
Oh my goodness, is this a wonderful pie! It was a bit difficult to wrap my head around the concept of it, since all I could think of was a traditional apple pie – two crusts, more spices and sliced apples. The only thing I did differently was doubled the whole recipe, made my own crust and baked it in a 10 inch pie plate. I made sure to flute the pie crust edge upwards to make it deeper. I did this just in case the filling baked high, which it does, and there wasn’t any problem in adding the crumb topping. It did not overflow nor did the crumb topping roll off into the oven. It is a make ahead pie so if you want to bake it in the afternoon to serve as dessert for that evening’s meal – it is not going to happen because the pie needs to be cooled and then thoroughly chilled. The entire pie disappeared between family and friends. Many requests for the recipe too! I used Spartan apples, as that was what I had on hand. Though I think it would taste even more scrumptious with a sharper tasting apple such as a Granny Smith. I think this would also work with rhubarb, which I shall try in the future. Thanks for a wonderful recipe – it is a definite keeper!
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4 users found this review helpful

Best Baked Chicken

Reviewed: Mar. 8, 2008
The ingredients are rather unusual, but very worth trying. The original recipe does have too much salt. I used lite soy sauce and sour cream. Replaced the garlic and celery salts with crushed garlic and celery seed. Increased the lemon a bit for more tang, and used the low sodium stuffing mix. Have the chicken breasts marinate for at least 4 hours. This gets rave reviews by family and friends.
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4 users found this review helpful

Boston Cream Pie II

Reviewed: Jan. 22, 2012
The cake part is awesome, easy and well worth making! All I can say to do differently with the cake is to bring the eggs and milk to room temperature along with creaming the sugar and shortening before adding the remaining ingredients. You can also change out the shortening for butter, and that is a matter of preference. I have done both, and prefer the butter. Otherwise the cake is perfect. The first time I made the custard filling, it never set up, and I cooked it as directed. The second time I made it worked, but I had to cook it much longer than indicated 3 to 4 minutes more. The flavor is just ‘ok’ to me, and I am looking for custard to rave about. The glaze does make a hard shell, but if you have a good serrated knife to get through the glaze, you're good to go. I'm definitely keeping the cake part, but will continue to look for custard and glaze recipes. Thanks for sharing the recipe – much appreciated!
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3 users found this review helpful

Caramelized Turnips

Reviewed: Jan. 20, 2012
Awesome turnips!! I've only had turnips raw or in soup, and have been looking to find an interesting way to prepare them as a veggie side dish - this is it! I used chicken stock, because I had it on hand, and used 1 Tablespoon brown sugar instead of 2 Tablespoons white – just a preference. Prepared them as instructed, and they disappeared almost as fast as the dish was set on the table! I also have made them with some chunky diced onion, and we love them prepared both ways. People who said they didn’t like turnips, and were smart enough to try these have now changed their minds. This is a keeper of a recipe!
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3 users found this review helpful

Focaccia Bread

Reviewed: Jan. 12, 2012
Simply wonderful! I do agree with other reviewers to proof the yeast. Salt deters the growth of the yeast, whereas sugar promotes it. This is why proofing is important when making yeast breads. So, I have made this several times with the original ingredients, and subsequent variations. Our favorite substitutes fresh minced garlic for the garlic powder, the addition of 1 teaspoon of crushed red pepper flakes for zip along with a ½ teaspoon of rosemary. Lastly we brush the top with lemon and oregano infused olive oil – super yummy! Of course you can go pretty wild with this recipe, such as slices of red onion, sun dried tomatoes, fresh sprigs of your favorite herbs, etc. Great recipe as is with only the addition of proofing the yeast, as well as a jumping off point for creating other tasty variations! Thanks for sharing, it is a definite keeper!
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3 users found this review helpful

Quinoa Chili

Reviewed: Jan. 4, 2012
Love this! The first time making it, it turned out quite thick. Because we prefer a more liquid based chili, the second time I added a can of tomato soup, 1/2 can water, a whole can of dark red kidney beans without rinsing or draining them along with the 1 can of black beans, which I did drain and rinse. Because of the addition of tomato soup I increased a few ingredients to accommodate – 6 cloves garlic, 3 Tablespoons chili powder, 1 1/2 Tablespoons ground cumin, 1 1/2 teaspoons oregano. We also tend to like our chili to be on the zippy side, I used one large jalapeno pepper removing only ½ the seeds and ribs. Served it with a bit of shredded cheddar cheese on top, and yum to the maximum!! It’s a huge hit with the family and friends!! Also, I did brown the meat with the onion, bell pepper, jalapeno, and garlic. I then pretty much followed the recipe from that point. The reason for doing this was strictly a time issue – running short. However, it did not seem to make a difference in the end. Great recipe – thanks for sharing!
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3 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 28, 2011
Oh my goodness!! This is creation is absolutely wonderful!! I have made this many times now, it is a popular request, and the recipe is repeatedly given out. I have made this as the original recipe, with fresh cranberries, as well as with frozen. When using frozen berries, the batter is super thick, to which I added 1 Tablespoon of milk. It seems to take about 5 minutes or so longer to bake. I have also made this with an addition of 1 teaspoon cinnamon and 1/2 teaspoon of cloves - awesome! I have found when using pecans I use vanilla only instead of almond extract. This crust-less pie is similar in texture to a coffee cake. This recipe is quick and easy! Makes a very tasty and impressive dessert! A definite keeper – thanks!
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3 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Dec. 7, 2011
Turned out fantastic!! I used tennis ball sized beets and quartered them. I roasted them for 20 minutes first before adding the sweet potatoes because of their size. Both were done on time. Thanks for the recipe - it's a keeper!
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3 users found this review helpful

Apple Pie Spice Mix

Reviewed: Nov. 20, 2011
This is great to go as is, but it also gave me a starting point to experiment with adding other spices. I have since added allspice, clove and ginger to this mix. I know can get my family to eat oatmeal for breakfast by adding this mix, craisins and nuts to it. I've used the mix in pies, cakes, baked apples, muffins, etc. It's a keeper as is or tweaked to a family's tastes. Thanks for the recipe!
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3 users found this review helpful

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