SunnyRJ Recipe Reviews (Pg. 1) - Allrecipes.com (11138722)

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New Mexico Green Chile Breakfast Burritos

Reviewed: Jul. 23, 2010
EDIT --- I'm putting this at the top, because it's pretty important.. When simmering the chile, make sure to not let the peppers simmer for too long, they can begin to lose their flavor as they're already roasted/cooked beforehand. Also, if you can find it - use the FROZEN hatch green chile. Okay. So I'm kind of nervous to say this, as there may be several New Mexicans lurking about... BUT - I do hate green chile. Yes, I am a resident of New Mexico. Born and raised. This was the first time I've EVER liked green chile. I used mild because I don't like my chile to overwhelm the taste of the dish, but I still want a little "kick." I could walk across the street and pay $5 for this burrito at a taco truck, but it tasted 200x better while relaxing in my pj's and chowing down on this baby. THANK YOU "applejedi1," for this outstanding recipe. Now, if only I could eat one everyday without increasing my chances of that heart attack ;)
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52 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Jul. 12, 2010
This was "pretty good." Considering I basically live in the heart of the southwest (New Mexico) and eat spicy soups quite often (mmm, menudo), I'll try to be fair. I made this for my boyfriends family, following the recipe to a T. They said it was, "good." But I could tell that they weren't as impressed as they usually are with my food. Perhaps this would taste good to people up North. But, IMO - I wouldn't make it again, and I'm sending the leftovers to my mother to deal with, as there are plenty :P Makes more than 8 servings!
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10 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 19, 2010
Eh. I think the name, "World's Best Lasagna" is definitely an overstatement. This was not half as good as my mothers lasagna, and I've attempted this recipe twice. Once, following it to a T, the second time following other users suggestions, even letting it sit and meld in the fridge overnight. Sorry, John. This just didn't do it for me.
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9 users found this review helpful

Mayo-Free Tuna Sandwich Filling

Reviewed: Jul. 6, 2010
I think I just died and gone to heaven. I almost want to cry tears of happiness because of this recipe. I'm allergic to mayonnaise and don't even like it to begin with, and I've been eating my sandwiches with mustard for years. Don't get me wrong, I LOVE mustard, but the hummus adds that "creamy" consistency a true tuna sandwich should possess. THANK YOU SO MUCH, "A Turtle in the Kitchen!" You have made more than my day.
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9 users found this review helpful

Sukhothai Pad Thai

Reviewed: Jul. 28, 2010
I used a lot of Bes' suggestions. But, the first time I stuck to the recipe, so the rating is based on that. But - I do have to say 1 1/2 cups of peanuts was WAY overwhelming for me. And then on top of that, to use peanut oil? Holy cow. It tasted SOOO good before smothering it in peanuts. I thought it looked like quite a bit of peanuts and was going to cut down, but saw another users review saying she wished for even more peanuts and so, I just kept pouring them in. I have to disagree, there were just way too many, they drowned out the flavor of the other ingredients. Also - if you take Bes' suggestion to use fish sauce - BE PREPARED. This stuff STINKS! The smell cooks out once mixed with the Pad Thai, but the whole family just wouldn't stop complaining about how smelly it was while I first heated it. Save the cooking of the fish sauce for last, or just mix it in when mixing the noodles, tofu, chives, etc. But well worth it! Must be good, my mother-in-law said, "D*mn, Sonya! This is GOOD!"
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8 users found this review helpful

Bread Pudding II

Reviewed: Jun. 28, 2010
Very easy, simple recipe. Just a little tip for using up leftover goodies: Just throw 'em in here! Leftover muffins, banana cream pie, apple pie, etc. It's a great way to use up leftovers (if you ever actually happen to have any) and will add an extra YUM!
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8 users found this review helpful

Garlic Prime Rib

Reviewed: Apr. 8, 2012
I was SO nervous to make this because it's NOT cheap and I've never cooked a roast like this before. But this was sooo easy, it would be difficult to not get it right. This came out very moist and tender, be sure to get some of that delicious garlicky crust on your steak. I was going to take the roast out when the meat thermometer said 130 degrees, but I checked it too late and it was already at 145.. But whaddya know? It was perfect!! Pinkish on the inside and so tender. Oh, Chef Mike.. Thank you. You helped me impress my boyfriends family and make my first big feast for Easter Dinner.
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7 users found this review helpful

Luscious Slush Punch

Reviewed: Apr. 8, 2012
Mmmm! I took some reviewers suggestions and cut the sugar.. I honestly wouldn't have minded the extra sugar, though. I did use sugar-free jello and I only found .3 ounce packages, so I wonder if the 3 ounce is a mistake?? Hm. It came out great either way. I didn't miss the extra sugar, but it was yummy with only 1 cup. If you do end up with a solid block of punch, you can easily scrape some of the ice if you just add a little bit of Sprite at a time. Thank you, Valerie! This is a great recipe and the whole family loved it :)
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7 users found this review helpful

Fresh Tomato Salad

Reviewed: Jun. 24, 2011
My boyfriend and I loved this the second time around. I don't know why I still put in the bell pepper, even though I hate it. I can't stand raw bell peppers because they are so overwhelming, and I just don't like them.. Neither does my boyfriend, so I left them out this time. I added feta and we ate this with toasted wheat pitas. Very yummy and very light! Will make this again, but only with the adjustments. Also, used dried herbs. No use in buying fresh herbs if I can't use them fast enough.
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7 users found this review helpful

Lola's Horchata

Reviewed: Jul. 12, 2010
Lola, I love you. Thank you so much for this simple recipe! I use less water, more milk, two sticks of cinnamon, sweeten to taste and leave to sit overnight now that I've experimented more. I've made this so often, I don't feel the need to measure anymore. I've tried this recipe, following it to a T, and that's what the four star rating is based on. I've just perfected it to suit my tastes! Yum! :)
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6 users found this review helpful

Tomato and Mozzarella Bites

Reviewed: Jul. 9, 2010
My boyfriend made these for a little BBQ we attended. Everybody liked them. I think they should marinate in the oil just a bit, or possibly use the tiniest tomatoes as possible so that they don't steal the spotlight. As another user suggested, I used TJ's marinated mozzarella balls, then poured the leftover oil over each skewer bite. Our friends said they tasted like, "fresh pizza!" Never had caprese, I'll assume :)
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6 users found this review helpful

Cheesy Ranch Potato Bake

Reviewed: Jul. 9, 2010
My boyfriend and I brought this to a little bbq with some friends of ours and I'm pretty sure this was the favorite dish of all! The girls and I were already picking at it while the guys made the burgers. There were only 6 of us, and there was nothing left to take home! I threw in some bacon bits and topped it off with a little sprinkling of cheese. Thank you for this wonderfully simple recipe Jenny! UPDATE: I made this a second time for my boyfriend and his family, definitely sub the salt with seasoning salt or leave it all out, turned out really salty the second time I made it.
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6 users found this review helpful
Photo by SunnyRJ

Rosemary-Infused Watermelon Lemonade

Reviewed: Jan. 16, 2010
Only one person out of 10 didn't like it! A little too bitter for me, but still good. I wish I had chilled the glasses, though.
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6 users found this review helpful

Egg Sandwich

Reviewed: Apr. 20, 2012
I love the idea of microwaving your eggs! :) 1.) One egg was plenty for me. The egg will expand more in the microwave if you use the milk than it will in a pan over the stove. 2.)Definitely spritz or rub your bowl with a little EVOO or nonstick spray. 3.)I add and melt the cheese in the last 15 second interval of the microwaving process. I focus more on putting the cheese a few cms from the inside of the bowl, even with nonstick spray, the cheese still loves to stick to the bowl and is hard to scrub off. 4.) Experiment with your microwave to find your desired cooking time. 5.)I've made this a few times, and have to say the original recipe does yield "bland" results. I like to think of this recipe more as a technique, than a recipe. Or just a BASE recipe. There are MANY ways you can spice this up! Several people have suggested bacon and other various meats.. I have yet to try the bacon, but I will next time. My boyfriend loves to eat these with ketchup, I prefer to add some garlic powder to the mixture, use a reduced fat mexican cheese blend, wrap the egg in a tortilla and serve with a little salsa or picante.. and maybe a little dollop of fat-free sour cream!
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5 users found this review helpful

Sweet Vanilla Cupcakes

Reviewed: Feb. 14, 2011
Definitely double the vanilla!! These were good! SOOO simple, everybody loved them. I think they may have been a little dry, so I may make adjustments next time. But for simplicity and taste? This deserves 5 stars. I loved how they kind of "carmelized" on top. After baking, I filled these with a mixture of french vanilla pudding, whipped cream and a splash of milk. I then topped them with white chocolate buttercream and a chocolate dipped strawberry for Valentines and brought them to work. Yummy! Thanks, Marianne!
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5 users found this review helpful

Herbed Cottage Cheese

Reviewed: Oct. 23, 2010
Mmmmm!!! Sooo good. I've been making this for several months now and have no clue why I haven't left a review. I have two tubs sitting in my fridge right now. My boyfriend LOVES it and he HATES cottage cheese. This is a great treat if you're health conscious or dieting. Also, BE SURE TO LET THIS SIT IN THE FRIDGE OVERNIGHT BEFORE SERVING. The flavor isn't half as intense as it will be the following day, and when I don't have chives, I just sub green onions. Just as good, the onions may be "spicier," but delish!
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5 users found this review helpful

Scandinavian Almond Bars

Reviewed: Jan. 16, 2010
Ehhhh. Not exactly what I expected. Will not make again.
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5 users found this review helpful
Photo by SunnyRJ

Joy's Prizewinning Trifle

Reviewed: Jan. 16, 2010
Really nice to sit down to after a suuuper long day of cooking! I really enjoy how it wasn't overly sweet, and it had a nice, airy, fruity taste :) allll of the kids loved it. It was gone in under 2 minutes, and everybody said: "That was one of the best desserts I've ever had!!" My boyfriend chose French Vanilla pudding and we also prepared it before folding it in, which I would highly recommend. Thank youuu, Ms. Joy :)
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5 users found this review helpful

Szechwan Shrimp

Reviewed: Oct. 25, 2013
Didn't realize that this said cooked shrimp, ended up using raw. I'd highly suggest it that way. Ohh, man! This was absolutely delicious. I can't rave enough. For such a simple recipe, I was shocked. Definitely throwing this into my weekly rotation (or at LEAST once a month) as I have most everything in my pantry. I used ground ginger instead of the reviewers suggestion to use fresh and it was fabulous. I would highly recommend doubling the sauce per Tony's review, as is is not near enough. Awesome recipe. Husband approved.
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4 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Sep. 10, 2012
This is a pretty good recipe as is, but isn't at it's full potential. If this is all you have on hand, by all means - make this. It's fast, easy comfort food. If you have seasoning on hand, this could be fast, easy, delicious comfort food. I used boneless/skinless chicken tenderloins as they were what were on sale. They worked great. I read a review suggesting to throw the breasts in whole to keep them moist, but really? You're slow cooking them in plenty of moisture, it would be almost impossible to dry the chicken out. That, and I was not about to dig into a ton of gravy and dumplings to shred the chicken when the purpose of this recipe is EASE. The cubed chicken came out incredibly moist. I seasoned the tenderloins with cumin, chili powder, garlic, seasoned salt and poultry seasoning. I didn't measure, I just lightly sprinkled and rubbed the spices in. I used cream of mushroom with roasted garlic for flavor, and one cream of chicken with herbs. I used chicken broth instead of water as well. Around the same time I dropped the dough in (90 mins before serving), I added a small bag of frozen vegetables which I think are essential. They're fairly cheap at only $1/bag, so why not? With these adjustments, this is a 5 star recipe. Without, I found this recipe on the bland and boring side. Basically just chicken and gravy.
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4 users found this review helpful

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