Jamie Recipe Reviews (Pg. 1) - Allrecipes.com (10706175)

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 30, 2014
I made this tonight for dinner with garlic bread and salad and it was a big hit! Added extra fresh garlic, spinach, basil and some pasta water. Subbed fat free half and half. It makes a lot! It fed 7 with enough left over for two lunches! I'll be making this one again!
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Healthier Banana Sour Cream Bread

Reviewed: Oct. 26, 2012
I think this turned out JUST as good as full fat versions of banana bread I've tried before. I made a half recipe, used half vanilla yogurt, half sour cream, and I didn't have enough regular flour so I filled in the rest with more white wheat flour. I expected it to be a bit heavy that way, but it was moist and yummy anyway! Baked for 45-50 min instead of an hour. I will be making this one again.
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4 users found this review helpful

Milly's Oatmeal Brownies

Reviewed: Mar. 2, 2012
These are exactly what I was looking for. Like the moist middles of chocolate chip oatmeal cookies. I added chocolate chips and walnuts to mine and followed the recipe exactly. I'll totally make these again!
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4 users found this review helpful

Walnut Pumpkin Pie

Reviewed: Jan. 1, 2012
I've made this a couple times now, and I think this is the perfect upgrade to basic pumpkin pie. Love it.
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1 user found this review helpful

Stuffed Green Peppers I

Reviewed: Jan. 1, 2012
I've made this a couple times now, and they have turned out awesome each time. They've won over non-pepper fans, including me I'm totally planning on waiting for a bag of peppers to be on the clearance rack, prepping these, freezing them, and taking them out one at a time, topping with soup and baking, for quick dinners. Yum!
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3 users found this review helpful

Peanut Butter Cup Cupcakes

Reviewed: Aug. 11, 2011
Very moist and not too sweet. In this case, perfect to be topped with chocolate frosting(pb cup skipped). I'm not usually a cupcake fan, but the not so sweet cake balanced out the frosting and it was great. Used 2/3 c crunchy peanut butter and ommited shortening. Will make again!
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2 users found this review helpful

Simple White Cake

Reviewed: Aug. 19, 2010
I used this for a wedding cake (my first) for 175 people, and it got rave reviews! Definitely moist, but not too heavy. I added a bit of almond extract for the trial cake, and a little lemon extract for the actual wedding cake, and both were great.
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2 users found this review helpful

French Toast Casserole

Reviewed: Jun. 13, 2010
I was skeptical about this recipe, but it turned out to be awesome! Also won over my family! Would be great to make for a large breakfast crowd. I used quite a bit more of the egg/milk custard than the recipe says, but that might be because I used crusty dried out bread that we would have thrown away.
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1 user found this review helpful

Baked Scallops

Reviewed: Apr. 30, 2010
Turned out really good. I would definitely make this again.
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Crazy Cake

Reviewed: Mar. 30, 2010
This will be my go-to cake of any flavor from now on. Good chocolate flavor, wonderful moist texture. I halved everything and made it in a 9x9 pan to take to my Grandparents who are in their 90s and served with coolwhip, and it was a huge hit! Added a dash of baking spice and will maybe use coffee in place of water next time. I'm not a cake fan, but I love THIS cake.
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1 user found this review helpful

Zucchini Brownies

Reviewed: Feb. 16, 2010
Gotta say, I'm not very impressed. These don't look pretty, which is probably why the frosting recipe is included. The taste and texture are pretty good, except that you can taste the gritty sugar in each bite. Maybe my zucchini was too dry. I might make these again since they are so healthy, but I think I would add more liquid of some kind. As other reviewers mentioned, the texture of the 'batter' is VERY dry.
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Roasted Brussels Sprouts

Reviewed: Feb. 2, 2010
These are very simple, but I love them. This is absolutely my favorite way to eat brussles sprouts. I've even left them in a bit longer, and they've gotten brown and crispy on the outside and stayed soft inside. Could almost satisfy your fried food craving.
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1 user found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Feb. 2, 2010
I made this, and two other recipes during the summer to use up the pile of zucchini from the garden. I added extra onion powder and a little extra hot sauce. I think these are great.. might need some kind of dipping sauce though. Although I do eat meat, I try to limit myself, so these would be a wonderful option for a main dish for vegetarians, or people like me.
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1 user found this review helpful

Zucchini Cornbread Casserole

Reviewed: Feb. 2, 2010
This is a very versatile dish! I've added other vegetables besides Zucchini, and it's always turned out great.
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2 users found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 2, 2010
These are awesome! Almost as good as the ones at PF Chang. I made a couple changes.. added extra toasted sesame oil and rice vinegar, added a chopped zucchini and a shredded carrot. Chopped toasted nuts or chow mein noodles are good on top. Since I made these, I have found 'Asian Dipping Sauce' recipe from this site, and I think that's exactly what this recipe is missing. I'll definitely make this again.
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4 users found this review helpful

Sesame Noodles

Reviewed: Feb. 2, 2010
I love these noodles! These make the house smell amazing, and my friends thought I got take-out! My only suggestion is to finish cooking the noodles in the sauce. This sauce would work for vegetables too!
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5 users found this review helpful

Cranberry Scones

Reviewed: Feb. 1, 2010
I've never had sconed before, so I didn't really know what to expect, but I think they turned out well. The orange zest is really important, and I topped with 'Simple Orange Glaze' from this site, which gave them the extra sweetness I was looking for.
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1 user found this review helpful

Cool Whipped Frosting

Reviewed: Feb. 1, 2010
I am not a fan of sickly sweet frosting, so this is perfect in my book! I used chocolate pudding, and added about a quarter cup of unsweetened cocoa. It dried a bit unevenly, but it tasted great!
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Pot Stickers Traditional

Reviewed: Feb. 1, 2010
The filling turned out great, but the cooking technique, along with very thin wrappers, left me with a pile of potstickers that looked horrible, but tasted pretty good. Mixing the filling ahead of time is really important, because it helps the cabbage wilt and combine with the rest. I also added extra toasted sesame oil. Serve with Oriental Dipping Sauce from this site. As for the cooking technique, I don't know how to make it work...I would suggest thicker wrappers.
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Oriental Dipping Sauce

Reviewed: Feb. 1, 2010
I served this with pot stickers from this site, and although they stuck to the pan (ironic, I know) and looked horrible, this sauce made them taste great anyway. I think this will also be what my lettuce wraps are missing. Very versatile.
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1 user found this review helpful

Displaying results 1-20 (of 59) reviews
 
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