J.Marie Recipe Reviews (Pg. 1) - Allrecipes.com (10705706)

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Fast and Delicious Black Bean Soup

Reviewed: Apr. 16, 2008
This was AWESOME! However, I'm giving it 5 stars with my addition of 1/2 of one chipotle pepper in adobo sauce. I also added a tiny potato, minced, that I needed to use up, and I only had 1/2 of a green pepper, but otherwise I stuck to the recipe (I didn't measure the ham, but only used 1/2 lb). I wonder if the author intended for the juice from the beans to be added? I drained and rinsed mine, but it made it hard to puree the beans in the blender, so I ended up just adding some of the soup to the blender with the beans. Honestly, I think it would be hard to mess up this soup. It's easy, quick & goes great with cornbread & yams (we skipped the toppings, since I think they'd take away from the character of the soup).
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Caramel Corn IV

Reviewed: Mar. 5, 2008
I made popped one cup of kernels in my stir-crazy popper and made two batches of caramel (I intended to follow the recipe, but ran out of popcorn after starting the 2nd batch of caramel). However, now I think doubling the caramel was perfect. Also, while it's edible without baking, don't skip the baking step! The caramel tends to form big globs when you originally stir it into the popcorn, and the baking/stirring step is what allows you to coat it more evenly and what really makes it seem like professional caramel corn! I do think it seemed a little more bitter at 30 minutes than it did at 20 minutes, though, so next time I'll cut down the baking time to 20-25 minutes.
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Sean's Falafel and Cucumber Sauce

Reviewed: Apr. 23, 2007
My boyfriend loved this. I thought it was pretty good, but in spite of using only 3/4 of a small onion, I thought it was wa-ay too oniony. It pays to be careful while slowly adding the breadcrumbs if you don't want the patties to crumble. I made the cucumber sauce with fat free Greek yogurt and it was awesome. Next time I may have to double the sauce.
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Cornmeal Mush

Reviewed: Apr. 21, 2007
I used stone ground cornmeal, so that may have accounted for any differences in my experience with this recipe. However, we cooked this for half an hour, added about a cup and a half more water, and I think it still could've benefitted from being cooked a little longer. We used this recipe rather than the others I've found online because it sounded like it would be thick, and my boyfriend said he liked it thick. However, I think next time I would use one of the other recipes, since they called for a greater ratio of water to cornmeal.
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Ranch Dressing II

Reviewed: Feb. 7, 2007
I unfortunately couldn't find chives, dried or fresh, but otherwise I made this as written. This recipe definitely improves with time. The first night I could only taste the mayonaisse, but in a day or two the flavors blended nicely. I also mixed some of this with extra dill, black pepper, onion, celery and chicken to make a great chicken salad sandwich.
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Pumpkin Pie Bread

Reviewed: Nov. 22, 2006
This was wonderful! I made two loaves for a housewarming party, following the recipe almost exactly, but I added one extra cup of pumpkin because I wanted a strong pumpkin flavor in the bread. Every one commented on how moist and sweet it was. Next time I might add a tiny bit more pumpkin spice. I also made one loaf with all whole wheat flour and stevia instead of sugar. While it wasn't as good as the original, my diabetic friend raved about it. This recipe is definitely a keeper!
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Moroccan-Style Stuffed Acorn Squash

Reviewed: Nov. 22, 2006
This was pretty good, but a bit bland. My boyfriend hates raisins, and he wasn't won over to liking them in this recipe, either, though I thought the raisins were the best part. I used vegetable broth since it's what I had on hand, but I think chicken broth would've been better. I also added some chopped chicken breast. This made WAY more filling than needed for 4 halves of acorn squash, and I wasn't crazy about the filling by itself. It was missing something. If I were to make this again, I would tweak around the spices, probably add more cinnamon and/or ginger.
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Chocolate Cakes with Liquid Centers

Reviewed: Oct. 3, 2006
Delightful!! I made a half recipe for my boyfriend and myself to solve my craving for chocolate and ended up wanting more. I couldn't believe how easy it was to make a gourmet looking dessert! Following previous reviewers' advice, I used half semi-sweet, half bitter-sweet chocolate. I also baked mine for 8-9 minutes, but I think next time I'll follow the recipe (for a little more "lava"). This would be even better with chocolate, caramel or raspberry sauce drizzled over the top! UPDATE: I made this twice with half semi-sweet half bittersweet chocolate, with excellent results. Then I tried to use all bittersweet and added more sugar...NOT a good idea! They didn't unmold and oozed everywhere. I, too, use Pyrex custard cups, and they seem to be fine so long as you grease & flour them sufficiently.
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Apple Bacon Tomato Soup

Reviewed: Oct. 3, 2006
I so much wanted to like this recipe! My favorite dinner is sauteed apples and onions with Canadian bacon, so I was sure that this soup would have similar appeal. Nope. It had a nice consistency, and it was filling; however, I just couldn't adjust to the flavor of the apples combined with the tomatoes and beef broth. My boyfriend thought it was okay but missing some sort of spice. So, overall it was okay, but not great. I'm giving it 3 stars because at least it looked good, and I can see how the flavors would appeal to some.
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Pumpkin Protein Cookies

Reviewed: Sep. 22, 2006
I'm really surprised at former reviewers who thought these cookies had great flavor. In my experience they're quite bland. I substituted brown sugar for the molasses and Splenda. Mine took about 2 minutes longer to bake than the recipe called for, but once they cooled they had a nice, cakey texture. Hopefully they'll be better tomorrow, but I doubt I'll make these again. ***On reflection, these cookies weren't as bad as I originally thought. They definitely improved after a day or two. My boyfriend thought they were a little weird, but he ate half of them in one night. His parents liked them and said it was a nice change from the usual, too-sweet cookies. And, of course, this was intended as a breakfast cookie, not a sugary dessert. I may make this again and tweak the spices a bit, or make them the same way and eat them with apple cider, since the combination of the two wasn't half bad.
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Pasta with Salami and Peas

Reviewed: Sep. 8, 2006
This was AWESOME! Usually I prefer to try a recipe exactly as it's written before fiddling with it, but I found this recipe while trying to avoid a trip to the grocery store, so I used what I had on hand. Instead of green onions, I used a small yellow onion, minced, and a scant 1/2 tsp. chili powder substituted for the cayenne. I also cut back on the butter and used the cheap canister parmesan rather than fresh grated; however, I don't think these changes altered the character of the dish. Perfect for a quick and flavorful weeknight dinner! Edited to update: I still make this fairly often. I never add salt (there's enough in the pasta and salami), and I usually leave out the butter. Olive oil seems essential to me, but I think using cotto salami rather than hard salami makes it less greasy.
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Good Old Fashioned Pancakes

Reviewed: Aug. 15, 2006
This is the best pancake recipes I've tried. With a little added sugar or maple syrup, these taste quite a bit like resteraunt pancakes (only better). I've also tried these with half or all whole wheat flour for equally delicious results. My boyfriend said he'd never seen such fluffy pancakes!
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