JINGSHI Recipe Reviews (Pg. 1) - Allrecipes.com (1053476)

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Chicken Wild Rice Soup I

Reviewed: Mar. 2, 2010
Very tasty; I also used the crockpot with excellent results. This does not freeze well at all. The texture changed completely.
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Honey Baked Chicken II

Reviewed: Mar. 2, 2010
I also cut the butter in half and did not miss it. Otherwise the glaze is the same. I used chicken thighs and ended up wrapping the casserole tightly in foil and leaving it in the oven at 200F for a few hours because I had to leave the house. It was moist delicious! The sauce is great over rice. My 3 year old loved it. Will make again.
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1 user found this review helpful

Moong Dal

Reviewed: Dec. 9, 2009
Delicious. The moong dal has a very nice texture and bite to it even after being cooked. Tomatoes and cilantro give the dish a very fresh flavour. Love it and will make again.
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6 users found this review helpful

Baked Dijon Salmon

Reviewed: Dec. 7, 2009
These went over very well in my house. My picky 3 year old took a few bites, and my husband gobbled it all up and had seconds. I've made this twice now. It's very quick to whip up and unlike many baked salmon recipes, it's very moist. Delicious and will make again.
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Martian Cookies

Reviewed: Dec. 7, 2009
These are incredible! A nice crunchy outside and chewy and moist on the inside. I did make some substitutions -- no butterscotch chips or walnuts, so I did 1 cup raisins and 1 cup chocolate chips. Delish! The second time I made these I snuck in 1/2 cup whole wheat flour for the white flour and my husband didn't notice! Now he says these are the only cookies he needs. And I think my 3 year old figures that zucchini is supposed to be in cookies. This recipe and the zucchini brownies, also on this site, are my favorite go-tos when I get a choco craving.
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2 users found this review helpful

Really Easy Chowder

Reviewed: Aug. 13, 2009
Delicious, fast, and easy. I made lots of changes -- sauteed garlic, onion, and celery, added 2 diced tomatoes and some water because I didn't have any canned tomatoes, added a diced zucchini, and seasoned with sugar, salt, oregano, and Italian seasoning, used fresh basil and substituted tilapia for cod. Will make again.
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Zucchini Brownies

Reviewed: Jul. 25, 2009
I have made these brownies several times now and every time they have turned out fabulous! The first time I made this recipe, the batter was very crumbly. I pressed the dry flour/zucchini mixture into the pan -- baked up okay but there was some flour-y bits on top because it really wasn't moist enough. The second time I made the recipe, it turned out more gooey and stuck together well. Not sure what the difference was -- maybe the zucchini was a bit more moist or left longer on the counter before baking the second time around. Didn't matter because they were still tasty. Great with frosting. Will definitely make again -- the zucchini is very subtle and your little ones (and big ones!) will never tell!
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Marinated Black-Eyed Pea Salad

Reviewed: May 17, 2009
My husband loved this. Will make again.
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3 users found this review helpful

Butter Chickpea Curry

Reviewed: May 5, 2009
I made this exactly as the recipe stated. This was a huge hit with my husband. Will make again, and try substituting cauliflower in the future.
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1 user found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Apr. 21, 2009
Delicious! The only changes I made were to double the recipe, use half WW flour, use mainly brown sugar, add some shredded carrot to make up the balance of zucchini (didn't have enough) and omit pecans substituting chocolate chips. Very moist and tasty. Next time I will try using 1/2 applesauce instead of oil.
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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Reviewed: Apr. 16, 2009
Yummy! A nice way to have brussel sprouts. I agree that volume of chicken stock can be reduced. The sauce takes much longer than 7 minutes to reduce.
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Coq au Vin alla Italiana

Reviewed: Apr. 15, 2009
Very yummy. Will make again.
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2 users found this review helpful

Potato Salmon Patties

Reviewed: Apr. 10, 2009
Yum! This was heavily modified based on what was in my kitchen. I put mashed sweet potato (microwaved), corn flakes, green onion, garlic, salt, pepper, and dill in the food processor, then added flaked canned salmon and 2 eggs. Added more corn flake crumbs to get the right consistency. These fried up really nicely in the pan with a nice crunchy crust. Just goes to show how flexible and forgiving a recipe for fish patties can be.
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Spinach Quiche

Reviewed: Mar. 29, 2009
Wow! So simple and delicious! My husband said it was the best quiche ever. I used fresh spinach and wilted it down on the stove. I had cheddar/monterey jack so I used that. Will make again.
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3 users found this review helpful

Italian Wedding Soup I

Reviewed: Feb. 15, 2009
My husband said I got this soup bang on. Used extra lean ground turkey for the meatballs and raw minced onion instead of onion powder. To soak up the extra liquid, I added probably a 1/2 cup breadcrumbs. I rolled the meatballs to 1/3" size for our toddler. As others suggested, I increased the amount of diced carrots to two large carrots and added 2 stalks diced celery and green onion. The stock was homemade beef and chicken split 50-50. I used baby spinach instead of escarole and poured the soup over rice since we didn't have pasta. This was quick to make, comforting, and tasty.
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4 users found this review helpful

Almond Jelly

Reviewed: Jan. 29, 2009
This is a quick standby for a classic Chinese dessert. It took minutes to prepare and set within hours. The only modification I made the first time round was to reduce the sugar from 3/4 to 2/3 cup. It was still plenty sweet especially with canned fruit cocktail in syrup, so I may reduce the sugar a bit more the next time round. Classic almond jello is made with agar agar, and I have yet to find a good recipe for this. Gelatin has a slightly different texture, more spring and elasticity, but is a good substitute. My toddler loves it, and it's a good way to get calcium in him! The next times I try it, I will experiment with unsweetened soy instead of milk, using 3 cups milk to 1 cup water, substituting coconut milk for 1 cup of milk, etc. This is a keeper!
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31 users found this review helpful

Zucchini Pineapple Bread II

Reviewed: Oct. 24, 2008
Very yummy and moist. I used WW flour, cut the sugar to 1 1/4 c brown sugar, substituted applesauce/pineapple juice for 3/4 c oil so used only 1/4 c oil, added 1/2 c each shredded coconut and chocolate chips and 3/4 c raisins. I used pineapple tidbits instead of crushed pineapple. My two-year-old did all the mixing - what an easy recipe! I forgot to add the suggested spices (by other reviewers) but will try next time. This is a keeper. I greased and floured the pan and the bread slipped out easily.
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Salmon and Swiss Chard Quiche

Reviewed: Aug. 9, 2008
A nice change and a nice way to use swiss chard. My rating reflects the end product based on If I followed the recipe exactly, this may have turned out much better. First, I used canned salmon which was too salty. I would either halve the salmon, use fresh, or buy unsalted if I were to make it again. Crumbled feta on top, at the suggestion of another reviewer, sounded like a great idea but made the quiche even more salty. I would omit that the next time.
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Cracked Sugar Cookies I

Reviewed: Jun. 20, 2008
Excellent, like shortbread! I cut the sugar in half and it was still plenty sweet. I also did not have enough white flour so substituted in 1 cup whole wheat flour -- amazingly, it is delicious and has a nice texture to it from the whole wheat -- deliciously melt-in-your mouth soft and crumbly, and just slightly chewy.
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Berry Oatmeal Muffins

Reviewed: May 29, 2008
Yummy! I used 1 cup WW flour and 1/2 cup white flour, cut the sugar to 1/3 cup, used 1/3 cup apple sauce and 1/4 cup oil, added slivered almonds and walnuts (did not have enough walnuts), and used fresh raspberries. For topping, I mixed 1/3 cup oats, 1/3 cup brown sugar, 1 tsp cinnamon, and 1 tbsp lemon juice, mixed, and poured over the batter after divided into muffin tins. The muffins turned out moist with a crunchy topping and not too sweet. I had to bake them for at least 30 minutes at 400F. The end result is a nearly 100% whole grain, low sugar, low fat delicious meal on the go or snack!
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4 users found this review helpful

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