junglepilotwife Recipe Reviews (Pg. 3) - Allrecipes.com (10949885)

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Sweet and Sour Dipping Sauce

Reviewed: Apr. 19, 2011
my husband thinks this is better than any store bought sauce. I used rice vinegar and left out the oil because I forgot it (though it didn't need it!)
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3 users found this review helpful

Tarragon Mushroom Chicken

Reviewed: Apr. 19, 2011
I'm giving this 4 stars for the sauce....with my modifications it was better. 3 stars for the chicken itself. my chicken was pretty tough so next time I think i'll just make the sauce and bake it. Somethings just seem to suffer when in the slowcooker while others shine. I used fresh mushrooms and a chopped onion. I'm not sure it really needed the butter. I also upped the tarragon to closer to 3 tsp. I didn't thicken the sauce either...but just because it didn't seem worth the trouble at the time.
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0 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Apr. 11, 2011
I added a bay leaf and subbed some red wine for the water. I also used quite a bit more garlic. Its a good base recipe for you to spice up the way you like it!
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12 users found this review helpful

Sweet and Savory Kale

Reviewed: Apr. 4, 2011
yum yum! I made this with curried quinoa and apple marsala pork chops. The mustard flavor comes through so be careful not to overdo it - or the vinegar for that matter. I cut the cooking time way back too - it would have been mush after 20 minutes of boiling! The cranberries and almonds made it really unique - dont leave them off!
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2 users found this review helpful

Curried Quinoa Salad with Mango

Reviewed: Apr. 4, 2011
This was good - but pretty salty! I'd cut back on the salt if you're serving as written as a salad. I served it as a warm side dish for apple marsala pork chops and "sweet and savory kale" (from this site). The saltiness worked only because I purposely undersalted the pork i made after tasting the quinoa.
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3 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Mar. 30, 2011
My husband had to listen to me carry on and on about how much i liked this recipe all night! I recommend using several cloves of minced fresh garlic. It's sweet roasted flavor is outstanding with the veggies. Also, I like beets but I feel the sweet potatoes should be more prominent. For two people I did 2 cloves garlic, 1/2 and onion, 3 small sweet potatoes and one tennis ball sized beet. We would have eaten more but we practically licked the pan :)
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5 users found this review helpful

Nicole's Winter Carrot Zucchini Bread

Reviewed: Mar. 30, 2011
Mission accomplished: Make a healthy bread that doesn't taste low fat. You'd never know that this recipe is made without a bit of oil or butter. Perfect! Next time I'll cut back on the nutmeg and maybe the cloves as they seemed a bit too prominent for my tastes. I left out the nuts but regretted it. The bread was screaming for them!
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5 users found this review helpful

Grilled Chicken Adobo

Reviewed: Mar. 30, 2011
This was wonderful. I can see why some would say it is too salty - however, we didn't fee like it was. I would recommend cutting down the soy a bit though. You can always add more saltiness but you can't get rid of it once its there. Try it with 1 cup rather than 1 1/2. I used rice vinegar and would recommend trimming the fat off the thighs before cooking. Fantastic recipe. I served it with "roasted beets n sweets" from this recipe and it paired beautifully.
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Barbecued Beef

Reviewed: Mar. 29, 2011
YUM! I added a sliced onion to the top of the roast and cooked 4 hrs on high. It was deeeelish. My husband and I didn't want to to even add a bottled sauce to the sandwiches afterward in fear of degrading this sauce's fresh taste.
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3 users found this review helpful

Grilled Salmon with Peanut Hoisin Sauce

Reviewed: Mar. 29, 2011
This is a good recipe - I can see myself doing it again. My husband particularly likely the sauce - it's similar, actually better IMO, than the sauce for "thai chicken tenders" on this site. It'd be good on grilled chicken as well.
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7 users found this review helpful

Red Potato Salad

Reviewed: Mar. 25, 2011
Like most of the other reviewers, I was drawn to this recipe because of the reduced fat/reduced mayo aspect. I tweaked it a bit more though to suit my tastes - though there are as many different versions of potato salad as there are cooks out there. But here's my version. I used 1/2 purple potatoes because i love the color and they cook up just like red potatoes. I replaced 1/2 the sour cream with fat free plain yogurt. I used slightly more mustard than called for (though be careful to not over do it!). Double the celery and green onion and add 1/2 of a yellow bell pepper (or other colors would work). No hot sauce. Onion powder not onion salt and more than a dash. I didn't add the dill but ONLY because I forgot. It was still yummy without it. And salted pretty liberally to draw out the flavor. Next time I'll try this concept of using the yogurt/sour cream with different "seasoning" - like with sweet pickle relish, bacon, etc
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4 users found this review helpful

Fabulous Cilantro Pesto

Reviewed: Mar. 22, 2011
I really enjoyed this recipe. I used a little less than one bunch of cilantro - only because I needed a few tablespoon for another dish. And I used lime juice rather than the wine vinegar and a fair bit less evoo. I'd make this for 4-6 people rather than 8 and use a little less pasta than called for. It was delicious topped with grilled chicken. Be sure to salt to taste after tossing it with the pasta. Salt brings out flavor so if the flavors just aren't singing then add a bit more and taste again. Oh yeah..i used almonds because it's what I had on hand. I enjoyed the mellow sweetness to balance out the lime and cilantro.
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Butternut and Apple Harvest Soup

Reviewed: Mar. 22, 2011
We really enjoyed this soup. I've tried other butternut squash soup recipes before and have never been happy with them. I'll hang on to this one for sure but I'm only giving it 4 stars because of the changes I made. I left out the leeks because I didn't have them on hand. I used and entire small squash which turned out to be 3+ cups. I used a Fuji apple because it's what I had. I used a tablespoon or so of apple cider vinegar in place of the wine (per other reviewers recommendation). I added just a dash of nutmeg and several dashes of cinnamon along with a pinch of cayenne pepper for a little dimension. Then the major change I made was LEAVE OUT THE CREAM! I'm sure it's very tasty with it. But I'm trying to eliminate some post-baby fat and this soup does NOT need the extra fat if it suits you to leave it out. It's delicious without it.
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8 users found this review helpful

Grilled Tilapia with Mango Salsa

Reviewed: Mar. 21, 2011
Tilapia is my favorite fish and this was an excellent way to prepare it to get a little different flair. And SO healthy. Next time could use 2 or even 3 jalapenos to suit our need for a kick! I served with grilled asparagus and wild rice. yum!
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1 user found this review helpful

Cheesy Polenta

Reviewed: Mar. 19, 2011
Very yummy. I used chicken broth rather than water for added flavor and adjusted the salt accordingly. Then I used salted butter and parm cheese instead. It was a hit. I plan on trying this again with new flavor combination for the polenta.
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0 users found this review helpful

Chicken Avocado Pizza

Reviewed: Mar. 16, 2011
I left out the cilantro. Mozzarella cheese can be use too. And i sprinkled dried oregano on top and leave out the cayenne if kids are involved :) Absolutely AWESOME pizza. It tastes like it cost a lot of money at the gourmet pizza shop down the street.
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5 users found this review helpful

Italian Kale

Reviewed: Mar. 12, 2011
The preparation method was fantastic. The flavor was not quite amazing for me. I think you really need to love balsamic vinegar to like this. I'll experiment with using other herbs/vinegars/onion or something to give flavor in the future.
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Nana's Acorn Squash

Reviewed: Mar. 9, 2011
half side dish and half dessert. My hubby was crazy about it. We each had a half he said he wished he had another one!
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2 users found this review helpful

Grilled Salmon with Avocado Dip

Reviewed: Mar. 6, 2011
Salmon is not my husbands favorite meal - but he's ok with it as long as there is a sauce or glaze to give it a punch of flavor. He took a few bites of this and declared 'if i ordered salmon in a fancy restaurant and this is what they brought me, i'd be very happy'. It's his favorite way I've made it yet. The avocado dip is fantastic. I used plain yogurt - not greek style and it was fine though i added a bit more lemon juice than it called for. I'm not a huge fan of lemon pepper seasoning though - so next time I'll season the fish differently. Galic, onion, salt, pepper, etc.
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6 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Feb. 25, 2011
wonderful glaze! I actually used a sirloin roast because that's what i had in my freezer. I my knowledge is it a leaner and not as tender piece of meat (?). So my final product with this recipe was tender enough to eat but quite as tender as I'd have liked - but I think that had to do with the meat I used, not the recipe/cook time. I'd definitely recommend using REAL maple syrup. I was a little generous in measure in the mustard, soy sauce and vinegar and more conservative with the syrup. If you do it the other way around it could be too sweet. Also, I pierced the meat liberally with a fork to help flavor absorb then I cooked it in a small baking dish that barely held the meat and sauce. The meat sat down 2/3 covered by the sauce so i only turned it over once during baking rather than basting. This kept the glaze in the bottom of the pan to use a sauce rather than having it thin out and burn (it does burn easily!). Serve with sweet potatoes (drizzling the glaze over them too is awesome) and a green salad or veggie (I used grilled asparagus). YUM!
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