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

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Chuck's Favorite Mac and Cheese

Reviewed: Sep. 27, 2006
This mac and cheese was cheap, easy and delicious. I would suggest shredding your own 8-10 oz block of sharp cheddar for better flavor, I also added a tsp brown mustard and some dashes of hot sauce for flavor. My only change will be omitting the butter from the topping. Rather than mixing it into the breadcrumbs I had cut the butter into small cubes and dotted the casserole with it which lead to it being greasier than necessary. Frankly I don't think this needs any butter as there's plenty of dairy to begin with. Very good though.
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Aussie Chicken

Reviewed: Oct. 14, 2003
This was one of those dishes that involved a lot of prep work, but was delicious. The ends definitely justified the means. I didn't quite have enough mustard, so I added some dijonaise to make up the difference, I also omitted corn syrup and it was delicious. One last difference, I sauteed mushrooms and also onions, and everyone loved it. Serve with Philly Mashed Potatoes, also found on this site.
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1 user 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

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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82 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Jul. 16, 2003
I'm not lying when I say this stuff is like candy for me, I keep saying that I'm just going to make this recipe and not eat so much, and I end up wanting to down the whole thing. I cut back on the vinegar (one cap full) and add 3/4 cup of sugar to my dressing, also I completely omit lemon juice. No one who tries this doesn't like it.
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4 users found this review helpful

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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1 user found this review helpful

Little Meat Loaves

Reviewed: Mar. 25, 2007
I'm often cooking for one or two, and really struggle to find recipes that are easy to half. This recipe was excellent when I cut it in half, I ended up with 4 loaves, they were cooked just right. The sausage, although not a prominent flavor, does add an extra depth to the meatloaf. I also liked the use of crushed ritz crackers, which I always have around and never use fast enough. I enjoyed the sweetness of the glaze, and added a bit of yellow mustard for added tang.
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Broccoli Cheese Soup III

Reviewed: May 19, 2003
Now that it is spring time and families hit the concert/baseball game/awards dinner rush that accompanies the end of the school year, I find it difficult to make a meal that tastes good and demands little of me. Usually soup and sandwiches, consists of condensed soup and bologna. Tonight I made this soup, it tasted great, demanded hardly anything of me and I didn't feel rushed making it. Nice and thick, I added an additional spoon of cornstarch, and also another half cup of cheese, definitely looking forward to trying this with the carrot as well.
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5 users found this review helpful

Spinach-Pork Stuffed Shells

Reviewed: Mar. 18, 2007
These stuffed shells were really tasty. I added part skim ricotta to the mix to stretch the filling a bit farther so I could stuff more shells. I also added a bit of fennel seed to the pork for an extra something. I was really happy with how these turned out and pleased with how easy the whole dish was to pull off.
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2 users found this review helpful

Straccetti

Reviewed: May 18, 2003
I thought this recipe was very easy and flavorful. I was afraid of the recipe list because I thought it would be a budget buster, but it turned out to be not so bad. I added some balsamic vinegar when I added mushrooms, which I think improves the flavor. I would definitely try to thicken the sauce next time though, perhaps with some cornstarch. I used strip steaks, I would double the amount of meat called for if you're feeding a family, but the marinade was great and the meat was tender. The whole dish was very unique and certainly worth my while.
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10 users found this review helpful

Bourbon Chicken

Reviewed: Mar. 30, 2003
Really enjoyed this recipe, and thought it was incredibly easy. I used whiskey instead of bourbon, I figured same difference. I doubled the recipe and it turned out well, I used low sodium soy sauce, and added about 1 tbsp. of honey to cut back on the saltiness. The meat turned out tender, I also think this could be good on the grill, I'll have to see come summer.
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3 users 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

Angela's Awesome Enchiladas

Reviewed: Oct. 6, 2010
I really liked this recipe, I'm not one to cook a lot of Mexican but wanted to switch it up a bit. I have a few family members who love Mexican and they pronounced this better than their favorite Mexican restaurants. I thought the preparation was easy, and the ingredients were straight forward. Don't get discouraged by the multiple steps - it ended up being a very simple process that looked more complicated. on paper than it was in reality. The only change I would make is to find a good recipe for enchilada sauce, canned lacked in flavor and punch - it worked but homemade sauce would pull this together for me.
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5 users found this review helpful

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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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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0 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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39 users found this review helpful

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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2 users found this review helpful

Cheesy Chicken and Chive Sauce

Reviewed: Apr. 21, 2003
I thought that this was very easy, I didn't have to buy much to make it, and it had a really unique taste. I may use more mustard next time just to boost the flavor, but all in all I would definitely make this again. The sauce went well over rotini.
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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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French Market Sandwiches

Reviewed: Mar. 1, 2007
These were really delicious and easy. The butter made these sandwiches so rich, they were really great for dinner, one was all I needed. I halved the recipe to make five sandwiches, and the leftovers are going to make really convenient lunches. I did not have curry powder on hand, so I used a bit of turmeric, and didn't miss any curry flavor at all. I highly recommend these.
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8 users found this review helpful

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