Jason Recipe Reviews (Pg. 6) - Allrecipes.com (107751)

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Southern Living Magazine's Chicken-Fried Steak

Reviewed: May 17, 2006
This country fried steak came out beautiful and delicious. I accidentally put in more red pepper than was called for and it turned out to be just the right flavor and we don't eat spicy stuff. I also added some garlic and onion powder, and paprika to give more color. My only complaint was that there was so much milk in the egg dip for breading, I'd cut that back by half bc it was way more than necessary. I made my own pan gravy with beef broth.
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Country Pie

Reviewed: Mar. 28, 2006
I didn't think this was anything spectacular. I would use this for an occasional weeknight meal because it is easy, can be thrown together quickly and quite cheap to make. Everything cooked just right in my oven. I put a solid tsp of all three herbs into the rice mixture, I think the flavor would have been lacking if I hadn't.
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Mama's Dormant Chicken

Reviewed: Mar. 22, 2006
I thought that this chicken was good but I made some changes to the recipe. I added a tsp of Paula Deen's seasoning salt recipe to the flour (it is 1 cup salt, 1/4 cup garlic powder, 1/4 cup black pepper - keep it in a ziplock bag I use it all the time) which imparted more flavor to the chicken itself. I added a can of sliced mushrooms which complemented the chicken. I also cut back the dijon mustard to two spoonfuls, which was plenty for my tastes. I found this to be pleasantly salty, which comes from someone that hates anything to be too salty. If you're afraid everything will taste too salty I would limit the amount of parmesan cheese, but do use some because it added an added something compared to other dijon cream sauce dishes I have prepared. The whole thing was very easy, and used a lot of ingredients I usually have on hand.
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Hot Pizza Dip

Reviewed: Mar. 18, 2006
I'm not sure what I did with this one but it came out to be a great dip. I was concerned that the dip wouldn't come together well and would remain in layers, but I microwaved mine in a small casserole dish and everything blended together and created a really nice appearance for the dip. For extra zing I added a bit of crushed red pepper to the cream cheese. I served mine with a loaf of fresh Italian bread that I cubed.
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Creamy Guilt-Free Fudge

Reviewed: Feb. 25, 2006
I wouldn't call this guilt-free but it is definetely quick, easy and good. I used this recipe as a topping for an eclair dessert you can find on this site. Really really good.
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Chocolate Eclair Dessert

Reviewed: Feb. 25, 2006
My grandmother made this dessert for us and I always loved it, especially good for the summer! I recently made this recipe and almost think next time I might add another box of pudding so as to make those layers a bit thicker. Also, my grandmother made this extra special by making a batch of fudge to spread over the top and harden.
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Salmon Cakes II

Reviewed: Feb. 22, 2006
I just about never cook fish for dinner and decided this would be a nice way to add variety to my lineup. I followed some of the recommendations in the previous reviews and am glad I did. I added an additional egg and mine stayed together fairly well. I also added 2 oz. of pimiento and this made the dish for me, I'm adding more next time. A finely chopped stalk of celery added nice crunch, and I will cut back on onion next time. I wished I had had a topping of sorts for these, some sort of sauce. I'll have to look around. Good though!
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Blueberry Sour Cream Coffee Cake

Reviewed: Feb. 20, 2006
I thought this cake was delicious and easy. I cut back the butter to 1 and 1/2 sticks, and cut the sugar back to 1 and 1/2 cups. Cooking at the temperature given, using frozen blueberries, I baked the cake for nearly 75 mins. I was unable to get a swirl effect with the brown sugar mixture but the taste was complementary to the cake. I topped mine with a sugar glaze using 1 cup of confectioners sugar, 1/4 cup melted butter, 3 tbsp milk and 1/2 tsp of vanilla extract, drizzle over the top and it looked lovely. I am not a great baker, and you would've never known it judging by this cake!
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Pepperoni Bread

Reviewed: Feb. 6, 2006
The italian seasoning really sets this pepperoni bread apart. I dust mine with parmesan cheese and another sprinkle of seasoning when I put it in the oven. This is a real winner with the kids, and would be great with tomato sauce to dip in, although I have never needed that.
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Buffalo Chicken Dip

Reviewed: Feb. 6, 2006
This a great recipe, it came together quickly. I used two cans of chicken plus 3 cooked chicken strips so there would be some larger chunks of chicken. Instead of ranch I used blue cheese. Finally, I baked this in the oven at 350 for 30 mins because I don't have a slow cooker. I serve these with fritos scoops and celery sticks. I got rave reviews for this one at a superbowl party in Buffalo, NY so you know this one is good.
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Rum Rollover

Reviewed: Feb. 6, 2006
These were tasty and went down smooth. Everyone who had one of these liked it, and they went fast.
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Broccoli Chicken Roli

Reviewed: Feb. 5, 2006
I thought this roll was good, but I made some changes. First of all I was not interested in fussing with the crescent roll design so I picked up two containers of pillsbury pizza roll dough, put a layer of mixture on top of the pizza roll and rolled across the vertical. If you do this, cut the cooking time down, as the bottom of my bread burnt following the recipe's time. 15 mins was sufficient for me. Also, rather than dijon mustard, I used Gulden's spicy brown mustard and thought that added a nice pep.
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Bacon and Tomato Cups

Reviewed: Feb. 5, 2006
These were really tasty and really easy. I followed this recipe to the letter and ended up with 24 cups, more than the original recipe called for (I used a 12 count mini muffin pan). Good thing I had an extra tube of biscuits!
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Captain's Vacation

Reviewed: Feb. 4, 2006
These were tasty and I would recommend using a clear glass because with my addition this drink looked great too. I used 1 1/2 shots Captain Morgan, to only 2 shots pineapple juice. Then I mixed and poured over ice. I added the cup of lemon/lime soda, and poured that in the glass. Finally, I added a dash of grenadine, which sinks to the bottom and comes up creating a sort of "sunset" look. As a matter of fact, we're calling these "florida sunsets." These had just the right amount of kick, but still went down smooth.
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Corn Casserole II

Reviewed: Jan. 29, 2006
I love this side dish, it's cheap, easy and reheats beautifully. I don't use canned niblet corn, I just fill the empty creamed corn can with frozen corn and use that instead. I'd consider the addition of some scallions to the mix to add color. And I swear by Jiffy corn bread mix for this recipe. I don't use the egg called for in this recipe. A suggestion to make life easier: I've found this casserole to be a great make ahead option to be microwaved before serving.
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Sweet and Sour Kielbasa

Reviewed: Jan. 25, 2006
I found this recipe to be far more mediocre than I anticipated. I tried this as a main course and would definitely use two pounds of kielbasa next time as I had a ton of sauce leftover. I thought the sauce was taste less like ketchup than it did, this was still the predominant taste. I didn't mind this recipe, but probably won't make it again.
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Ranchers Beans

Reviewed: Jan. 24, 2006
This wouldn't be one I'd serve to company (obviously) but overall this was cheap, quick and easy, and tasted good... three attributes that I generally look for in new recipes. I served this with Paula Deen's Corn Casserole. Everything was very filling, and in my estimation this dish would make for a kid friendly dinner. I did not use butter beans, I used great northern beans. I will keep this one in my file for those instances where I'm trying to stretch a dinner out with a not so elastic budget.
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King Crab Appetizers

Reviewed: Dec. 31, 2005
These crab puffs are delicious, and easy. I was really pleased that I used up all of my crab filling and had just the right amount without coming up short or throwing any out. I added some horseradish (1 tsp.) for extra pep, which is a typical move of mine with seafood. They were lovely, easy to work with and puffed up to have a nice light puff with creamy filling.
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Stuffed Chicken Valentino

Reviewed: Dec. 26, 2005
I thought this chicken was very tasty. In my opinion, this chicken would benefit from the addition of a piece of deli smoked ham with the stuffing. I found this to be a great menu option when trying to impress guests who are watching fat. I currently am cooking low to no-fat due to a dietary restriction for a family member. She was able to eat this because I tweaked the recipe, using no fat mozzerella, and low fat parmesan cheese topping. I skipped the oil drizzle over the top. Although I don't always recommend low-fat cheeses, I thought the flavor of the pepper and scallions (I had no chives) really compensated for this alteration. The cooking time was incorrect for my oven, and in the future I would bake at 350 for longer and skip the broiling. This would also be great breaded.
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Beef Teriyaki

Reviewed: Dec. 18, 2005
I think the next time I make this I may add some ketchup to the sauce as well as some crushed red pepper, perhaps some honey bc the sweetness did not come through. The meat was very tender. I would consider adding red pepper strips, baby corn, water chestnuts, etc. to give this dish more substance. It was well recieved despite being a bit bland.
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