Jason Recipe Reviews (Pg. 1) - Allrecipes.com (107751)

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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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93 users found this review helpful

Old Italian Meat Sauce

Reviewed: Jul. 28, 2006
I give this one a five after I made some changes. I liked how the seasonings were in this, unique and fresh, I left out the rosemary and added fresh basil although I made sure not to add more basil than I did oregano. My sauce was a bit salty, so I added probaby 4-5 tsps of sugar, I think the saltiness comes from canned tomato. In the future I may use a can of crushed tomato which I think would create a consistency I prefer. For heat I added some sliced up italian sausage which I added raw to the sauce and let cook along with a little crushed red pepper. I used two cups of red wine, that was plenty. Simmer it an hour at night, and then leave it over night to simmer another few hours the next day. Went great over Rigatoni.
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72 users found this review helpful

Hash Brown Casserole I

Reviewed: Apr. 11, 2005
I used this recipe to replace a hashbrown casserole recipe that I had lost, and I prefer this one. I used the Bob Evans brand hashbrown and I thought that added extra spice which was good. I also added some paprika for color and spice. I used one can cream of chicken and one can cream of celery. Although these took a while, they came out really tasty, I made them ahead of time and they heated up well. The only other change I would make is to add more cheese, cut in half the amount of crackers for the topping bc I thought there was too much topping, and cut the bake time w. the topping back to 20 minutes. Thank heavens I checked mine 20 mins in or I would've had a burnt ritz cracker crust. A nice Sunday side dish.
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56 users found this review helpful

Cheddar Chicken

Reviewed: Jan. 23, 2005
I love this recipe except I use italian breadcrumbs instead of cornflakes. What I do to add extra flavor is I melt the butter and also fry a clove or two of minced garlic in it, and then once the butter is melted it sits for twenty minutes to meld the garlic flavor into the butter. I then dip the chicken in the garlic butter and then into the breadcrumb/cheese mixture. Add a little more cheddar on top toward the end of baking. This is some of the moistest chicken I've had.
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56 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

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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43 users found this review helpful

Mexican Rice

Reviewed: Nov. 7, 2002
I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a little lost as to what to serve with tacos, or fajitas but now I have an answer. This was really easy, and it tasted a lot like the mexican rice we eat at a Mexican restaurant in my area. Of course, I can't afford saffron, so I omitted it but other than that the ingredients were pretty normal and easy to find. And no one was repulsed by green peppers, which the kids have a problem with every time we sit down to eat.
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41 users found this review helpful

Tzatziki II

Reviewed: Nov. 11, 2001
Where I live there is this delicious Greek restaurant that is famous for this dip. They serve it with hot pita bread and feta cheese and it is excellent. This stuff tasted just like it, took me ten minutes to throw together, and kids don't even realize that their eating cucumber, onion and garlic. I used parsley instead of mint. This is a keeper!
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39 users found this review helpful

Peach Raspberry Cobbler

Reviewed: Mar. 22, 2008
I made several changes to this recipe, first I added brown sugar to the fruit mix instead of white sugar, I enjoyed the deeper flavor of the brown sugar more than I would have the white sugar. I cut back on the butter in the dough - will not do that again found the dough to come out a bit hard.
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38 users found this review helpful

Green Pea Casserole

Reviewed: Mar. 30, 2008
I made quite a few changes to this recipe, that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option.
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32 users found this review helpful

Quick and Easy Spinach Bread

Reviewed: Mar. 28, 2003
Truth be told, I don't think it gets all that much easier. If I were making this for appetizers I would likely make two or three loaves because I didn't get a ton out of it, but since I was serving it as a dinner side, it worked out wonderfully. Really easy, and just as good as the spinach bread I get at pizzerias here in upstate NY, and much cheaper! I highly recommend this one.
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31 users found this review helpful

Moist Turkey Burgers

Reviewed: Nov. 19, 2007
These burgers were pretty good, I would cut back next time on the poultry seasoning, but these turkey burgers stayed together than any others I have made and had the meatiest texture - I prefer turkey burgers that don't taste like they have a ton of filler. These burgers didn't taste like that at all.
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28 users found this review helpful

Hoot-n Holler Baby Back Pork Ribs

Reviewed: Aug. 3, 2009
Let me preface by saying I don't love ribs of any kind, baby back, country, spare ribs, etc. I made this recipe for some family members that do love ribs. This recipe was absolutely delicious. I was skeptical because this was so easy, but loved that this took so few ingredients, and tasted like I slow cooked these all day. If you like your bbq sauce a touch spicy or are used to spicy barbeque in general, I put some louisiana hot sauce on mine. Delicious. Tender without falling apart. Will definitely be my go to recipe for ribs!
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27 users found this review helpful

Spicy Tex-Mex Salad

Reviewed: Jul. 4, 2005
I didn't think this recipe was bad, just not great. I wouldn't make this again, only because the flavor combination was strange to me, and didn't pair particularly well with the tacos I served it with. I would suggest using a little less salad dressing, as I found the mix to be soggy.
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21 users found this review helpful

Mashed Potato Salad

Reviewed: Aug. 23, 2003
I thought this was going to be something different, and it ended up being very familiar. An easy and excellent potato salad, I love mustard in mine, and this was just great. Tasted just like my southern grandmother's.
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19 users found this review helpful

Beetroot Relish

Reviewed: Jan. 7, 2007
I was a little nervous about the combinations of vegetables in this relish, and was really surprised and how well recieved this side was. Only one person in the family likes beets plain, even I only like beets pickled. I added a little extra sugar while boiling as I knew if it was too sour, no one would touch it. I served mine slightly above room temperature, great to make ahead and let sit in the microwave. The beets were nice and sweet and delicious, I used two cans of whole beets to cut back on time and quartered them.
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17 users found this review helpful

Sicilian Meat Roll

Reviewed: Sep. 24, 2006
This meatloaf was tasty and very rich. I added a bit of parmesan romano blend to my meatloaf mix to make it taste like I would make my meatballs. I enjoyed the cheese (I used provolone), however the deli ham tasted a bit out of place in my opinion. I may not add meat next time, or if I do I might consider capicola or some Italian deli meat. The rolling method went easier than I expected and I served this with penne tossed with homemade sauce, I also put a little sauce on the meatloaf before I topped with the cheese slices.
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16 users found this review helpful

Broccoli and Stuffing Casserole

Reviewed: Jan. 1, 2001
This one was kind of dry when layered, so I think I will try mixing it together instead of layering it. However the broccoli part tasted good, but save the cheese for later it got crusty.
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16 users found this review helpful

Chicken Stroganoff I

Reviewed: Aug. 19, 2000
This was great. I made some changes, I cubed the chicken, I chopped up the mushroom really finely (the kids dont even detect it!), and I added a bit more browning sauce to darken the colors. The hour that the stroganoff simmers, is a worry free hour, you barely have to come back to it. The leftovers taste as great nuked!
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16 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

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