Jason Recipe Reviews (Pg. 4) - Allrecipes.com (107751)

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Cheese and Olive Canapes

Reviewed: Dec. 29, 2006
I found these to be easy and fast to prepare. I would suggest utilizing this recipe in instances where you are preparing multiple appetizers at once for a party or dinner, as these are not labor intensive. I found the tastes to be a bit overwhelming for me, but fans of green olives, really raved about the taste. Perhaps some grated asiago cheese might add some sharpness to cut back on salt? I brushed bread with olive oil to help brown. Very fast, easy and well recieved.
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0 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Dec. 24, 2006
These were great, economical, easy stuffed mushrooms that everyone really enjoyed. The cream cheese made these really rich, and because of the butter I opted to use 1/3 fat cream cheese, no loss there, especially not in taste. I tripled the recipe because I was attending a party for 25, and I ended up with way too much stuffing, trust me I generously stuffed the mushrooms. I also cut back the butter extensively, using only three sticks for my tripled recipe. I think using what is called for would make these greasy, still a great stuffed mushroom recipe.
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4 users found this review helpful

Special Deviled Eggs

Reviewed: Dec. 24, 2006
I have always had grievance with deviled eggs, that tasted too much like sweet pickle relish. These deviled eggs had great zing to them from the generous addition of horseradish, I also used part yellow, part dijon mustard in my mix. These are how I'm doing my deviled eggs, from now on.
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1 user found this review helpful

Prosciutto and Parmesan Pinwheels

Reviewed: Dec. 8, 2006
I made these very differently than the recipe called for, but thank the author for the inspiration. I used 1/2 pound shaved brown sugar ham (you could use honey or even virginia ham or something), and shredded swiss. What I did that was different was I whisked together the dijon mustard with two spoons of seedless raspberry preserves, spreading this on the bottom. That bit of sweetness went great with the ham and sharp swiss. I'm glad I thought these up they were great.
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3 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Nov. 30, 2006
I used leftover Thanksgiving for this and it turned out really well. I think the key to a good tetrazzini is adding plenty of flavor at every level, from the meat, to the sauce, to the vegetables. I added a shallot, some minced garlic, and sliced my own baby portabellas which made this for me. The sauce was easy, I used white wine as that's what I had. The parmesan cheese got golden and crispy on top, absolutely delicious. Definitely a great winter casserole.
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1 user found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Nov. 27, 2006
I was pleased with how these came out. In my small, apartment sized oven, the meatballs cooked through in about 45 mins. Next time, I would shred the onion as opposed to dicing, as I did not care for the onion pieces in the meatballs. I enjoyed the glaze, adding 1 tbsp worcestshire sauce, and 1/2 cup chili sauce to counterbalance my brown sugar.
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1 user found this review helpful

Chicken Jerusalem I

Reviewed: Nov. 15, 2006
I was pleased and a bit surprised that this came out as tasty as it did. Heeding the advice of other reviewers, I used only 3 tbsp of the ranch dressing mix, which was plenty considering how salty I think ranch dressing mix makes things. I also cut back the white wine to 3/4 of a cup. The blender made the sauce smooth and easy on me. The chicken was fork tender, which was completely unexpected and a pleasant surprise. This will be a weeknight keeper for sure, I served mine with penne pasta, add a green salad and some garlic bread you've got a nice meal for a Wednesday night. One hint to error prone folks like myself, spray your baking dish with cooking spray prior to baking, or else you'll be like me scraping down my casserole dish with a spatula.
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2 users found this review helpful

Quick Crab Mornay

Reviewed: Nov. 9, 2006
If you like crab, this definitely is a good recipe to try. I served mine over white rice, added some tarragon and parsley for flavor, still the recipe was a bit bland for my taste. I doubled the amount of crab used. Definitely a good recipe for a weeknight I just need to figure out what to do to add some flavor.
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3 users found this review helpful

Chili-ghetti

Reviewed: Nov. 1, 2006
Very good, lots of cheap ingredients. I was serving several with this recipe, and wanted some leftovers, so I upped the recipe to include 1 1/2 lbs gr beef, which consequently meant adding extra tomato sauce, probaby 2/3 a cup full. The meal was hearty and tasted good, I'm going to play with this recipe because the chili itself could use some extra depth that a packaged mix doesn't quite provide.
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2 users found this review helpful

Tasty Pork Chops

Reviewed: Oct. 31, 2006
This was a really fast, tasty way to prepare pork with a low amount of ingredients, many I already have laying around. I thought the level of vinegar was a bit much, so I added extra brown sugar to counterbalance that. I used boneless butterflied pork loin and was pleased with how fast this all came together. I love these recipes for two, and there was plenty of sauce to make as many as four pork chops.
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8 users found this review helpful

Basil Turkey Burgers

Reviewed: Oct. 29, 2006
I made this recipe years ago as a first attempt at making turkey burgers. I found the overall result to be fairly bland, with the basil mayonnaise providing the primary flavor while the turkey itself lacked much seasoning. I prefer recipes I've used where the turkey itself was mixed with seasonings or condiments. These also didn't stay together well for me.
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9 users found this review helpful

Corn Bread Chicken

Reviewed: Oct. 24, 2006
This recipe won't be seeing a repeat performance at my house, which is sad, because it was a low ingredient, easy recipe. The breading had a pancake like texture which got too brown, leading to the chicken appearing burnt, although it didn't taste burnt. The taste of the breading was nothing to write home about, and some of it stuck to my fry pan when I flipped the breasts over. The only bright side was that the chicken was moist. A nice idea, just didn't work out for me.
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3 users found this review helpful

Creamy Twice-Baked Potatoes

Reviewed: Oct. 22, 2006
Twice baked potatoes are something that I've always loved and find to be really helpful to me when cooking on the run. I prepared this recipe on the weekend, tripling it, so that I could freeze 2/3 of my potatoes to use along side other throw together dinners. For additional flavor, I use chive and onion cream cheese. Update (2 days after cooking)Let the record state these taste great microwaved as well.
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44 users found this review helpful

Awesome Broccoli Marinara

Reviewed: Oct. 22, 2006
I love broccoli, and this recipe tasted good and went well with the lasagna rollups I served them with. The cooking method was easy, I too could not find the canned tomatoes in the recipe, so I used regular italian diced tomatoes, splashed some balsamic in them and proceeded with the recipe. My dinner guest who does not eat broccoli said he was shocked that he liked it, maybe you could pass broccoli by the kiddies with this recipe.
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1 user found this review helpful

Toll House Walnut Pie

Reviewed: Oct. 22, 2006
I would say it was almost embarassing how easy this was to make. I cut back the butter, using only 1/2 cup and that was plenty rich enough. This pie is a great make ahead option, you can cut the slices and nuke them for 30 seconds to get that warm tollhouse pie, this stuff isn't anywhere as good cold. The walnuts were a great effect, definitely will stay in my repertoire.
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6 users found this review helpful

Cajun Macaroni

Reviewed: Oct. 19, 2006
I was skeptical of this recipe, but chose to give it a go because as a full time college student I don't have much time to cook dinner and I always have kraft macaroni and cheese in my pantry. I was shocked at the amount of flavor this had, and how far the meal stretched considering using only 1/2 lb of meat and one box of macaroni. I will omit peppers and celery next time and trim back the amount of creole seasoning I used, 1 1/2 tsp was more heat than I care for. I also used only half the can of diced tomatoes. The economical ingredients allowed me to buy top quality ground sirloin, which added to the flavor. This would be a great standby for families and those on a budget, I still can't believe all the leftovers I had.
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8 users found this review helpful

Maple Dill Carrots

Reviewed: Oct. 15, 2006
I chopped up seven carrots, and found they were still swimming in glaze. I will certainly make these again as they were tasty, but I will probably do more than 3 cups of sliced carrots. I am not a huge dill fan so I used 1/2 tsp or dried dill weed which provided just enough dill flavor to suit my tastes.
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1 user found this review helpful

Peanut Slaw

Reviewed: Oct. 15, 2006
Awesome coleslaw, I used cabbage mix from the bag, and thought the combination of the crunch of cabbage and peanuts, creaminess of the dressing with the tang of the mustard all went really well together. Don't skimp on the peanuts, they make this. Everyone that had this raved about how it will be especially tasty this summer.
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8 users found this review helpful

Baked Swiss Chicken

Reviewed: Oct. 15, 2006
This chicken was tasty and easy. What I especially like about this recipe is that I don't have to precook the chicken, and I was really able to trim the fat, using 98% fat free cream of chicken soup, alpine lace swiss, and low-fat seasoned croutons. Nobody missed the fat, that's for sure.
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15 users found this review helpful

Flavorful Chicken Rolls

Reviewed: Oct. 9, 2006
I've made these chicken rolls several times, having seen them in a taste of home magazine a few years ago. These are great when having guests for dinner, for extra flavor I use chive and onion cream cheese. I buy brown sugar ham, I prefer a sweeter ham, as a flavor contrast is good to offset the saltiness of the feta.
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5 users found this review helpful

Displaying results 61-80 (of 188) reviews
 
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