jamras Recipe Reviews (Pg. 1) - Allrecipes.com (10854253)

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Hungarian Mushroom Soup

Reviewed: Aug. 9, 2014
This was delicious. I made exactly as written and it was perfect. I'm wondering if the person that said it was way too much parsley used dry parsley, because it was definitely not way too much. I used fresh italian parsley.
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Absolute Mexican Cornbread

Reviewed: May 22, 2012
Like other reviewers, I halved the butter. I'm wondering if it was meant to say 1 stick of butter instead of 1 cup. This corn bread is very good! I will never use a mix again. The only other change I made was to use the full can of drained chilis. It was just moist enough to keep the bread from falling appart when you pick it up.
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1 user found this review helpful

Washabinaros Chili

Reviewed: May 21, 2012
This had a good overall flavor, but WAY too sweet for me. I considered only adding half the brown sugar, and now I wish I would have. I can't comprehend why anyone would want chili to be this sweet. I can see how the brown sugar might balance the flavors, but I think I will try just a tablespoon next time. I followed the recipe exactly, except for adding more salt. It wasn't as spicy as I was expecting, so I think I might add an extra habanero next time. Other than the sweetness, it was very good.
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Out of this World Turkey Brine

Reviewed: Nov. 19, 2011
This will be my third Thanksgiving using this recipe. Makes the turkey extremely moist. I know it seems like the turkey would be salty, but it's not! Even if you only have 1 day to soak the turkey, it will turn out great.
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Original Chex® Party Mix

Reviewed: Nov. 1, 2008
This is good, but I thought it didn't have quite enough flavor. I followed the recipe exactly. I think next time I will reduce the amount of cereal to 8 cups instead of 9. Maybe that will be just enough to give it that little bit more flavor I want.
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2 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Oct. 28, 2008
This is very good! The only thing I would recommend is to halve the amount of jalapenos and cayenne pepper. It is very, very hot if you leave as is, and is still pretty hot when you halve the pepper. Also great served with lime wedges. Everyone can squeeze in how much lime juice they like...adds a great flavor to the chili.
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1 user found this review helpful

Cheesy Potato Salad

Reviewed: Jan. 8, 2008
After making a few changes, this is the best potato salad I've ever had. I completely left out the sugar. I used 1 cup mayonnaise and 1 cup sour cream. I still feel like it could have used a little more of each. I probably quadrupled the bacon, and used packaged real bacon bits (the soft kind). Finally, I added LOTS of salt and pepper and a little garlic powder. I don't know how this would even be edible without salt. Potatoes need salt! But that's just my opinion. This will probably be the only potato salad I make from now on.
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7 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 31, 2007
Great sauce! I used frozen meatballs. I didn't precook the meatballs. I just threw everything in the slow cooker for about 4 hours on low, then kept it on the warm setting and took out 10 or 12 at a time. These were so easy.
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2 users found this review helpful

Sweet Potato Souffle

Reviewed: Dec. 31, 2007
This was great. Three good sized sweet potatoes were just enough. I used 1/2 cup of sugar and 1/4 cup maple syrup. I also added about 1 teaspoon of cinnamon.
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Gingersnap Pear Tart

Reviewed: Dec. 24, 2007
Very good recipe. Definitely double the crust. Two cups of gingersnap crumbs and 4 tablespoons of butter was just the right amount to go about 1/2 inch up the side of my pan. I thought it was going to be raw on top because the pears were so wet when I checked it after 30 minutes. After the full 40 minutes it was perfect. Oh and I also used full fat cream cheese.
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5 users found this review helpful

Banana Muffins II

Reviewed: Dec. 23, 2007
These were really good. I did add 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup chopped pecans. I made mini muffins. They took 13 minutes to cook, and it made 34 muffins.
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1 user found this review helpful

Baked Ham with Maple Glaze

Reviewed: Dec. 16, 2007
I thought this was just okay. There was something off about the flavor. I think from now on I will just stick to a little dijon mustard and lots of brown sugar. Sorry.
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Cheesy Potato Casserole

Reviewed: Dec. 16, 2007
This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night and realized I didn't have any. I used crushed Saltine crackers moistened with butter instead. This was great! I will always use the Saltines from now on. Oh, and I definitely don't use a whole chopped onion. I grate about 1 or 2 tablespoons of onion because I don't like crunchy raw onion chunks in this kind of dish. Another addition I sometimes make is adding a can or two of chopped green chilis.
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117 users found this review helpful

Roasted Vegetables

Reviewed: Nov. 25, 2007
This is so good! I only use yukon gold potatoes and a red onion for the vegetables. I always use fresh herbs. I make this all the time.
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1 user found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 25, 2007
This was a very good pie! I had read the revews before I made it and a couple of people said it was not sweet at all. I almost added 1/2 sugar, but decided to taste the filling first. It definitely does not need extra sugar in my opinion. I thought it was just the right level of sweetness. Maybe some people used evaporated milk instead of sweetened condensed milk by accident? Anyways, definitely taste it before adding any extra sweetener.
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Caramel Pecan Pie

Reviewed: Nov. 25, 2007
I have been making this for a few years now and have fogotten to review it. This is so easy and tasty. Everyone says it is the best pecan pie ever! Thanks for the recipe.
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The World's Best Turkey

Reviewed: Nov. 25, 2007
Sorry to rate this when I haven't even tried it yet, but how can someone give it a bad review, when they didn't follow the recipe? The whole point of this recipe is to add champagne, this should add to the flavor, as it is acidic and will carry the flavors into the turkey. Don't give it a bad review after you chose to remove the main ingredient (besides the turkey, lol). I am planning on making this for Christmas and will update my review after I try it.
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1 user found this review helpful

Mom's Meat Loaf

Reviewed: Oct. 29, 2007
This is the best meatloaf I have ever had. I've made it many times and I never change anything in the meatloaf itself. I do change a few things in the sauce though. I halve the brown sugar and add half a tablespoon of mustard for a single recipe (2 tablespoons for the quadruple recipe that I usually make). Everyone loves this and it stays very moist. Edit: I now grate some onion into the mixture instead of using chopped onion. Now there are no crunchy chunks of onion. Even better this way! Also I've found that if you let it sit for a few minutes after adding the cracker crumbs, they will soak up more of the liquid and make it easier to work with. A lot of people thought the mixture was really wet and messy, but that's what makes this so good. The texture is perfect after being cooked. It isn't dry or rubbery at all. Very moist!
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7 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 29, 2007
Great easy recipe. I used Jack Daniel's Hickory Brown Sugar barbeque sauce. Tasted great!
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 29, 2007
This is a wonderful chicken pot pie! I did make a few additions. I added ground sage, dry thyme, and garlic powder with the other spices. I added about 1/4 cup of a dry white wine (savignon blanc) in place of part of the chicken broth. I added a half a can of cream of chicken soup. I also precooked the bottom crust for about 10 minutes. I brushed the top crust with egg whites, which gave it a beautiful color. The mixture was just right for a normal sized pie plate, it was heaping on top, which is how I like it.
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