JBHALL Recipe Reviews (Pg. 1) - Allrecipes.com (1115236)

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Unstuffed Peppers

Reviewed: Jan. 23, 2011
This was a hit with both of us. Reading some of the other reviews, I added onion, Italian seasoning, Worcestershire sauce and garlic, just to boost the flavor quotient a bit. We both had seconds and found it very satisfying. I used store brand marinara sauce, and discovered after supper that I had used instant brown rice instead of white rice. No matter; it was fine.
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1 user found this review helpful

Unstuffed Peppers

Reviewed: Jan. 23, 2011
This was a hit with both of us. Reading some of the other reviews, I added onion, Italian seasoning, Worcestershire sauce and garlic, just to boost the flavor quotient a bit. We both had seconds and found it very satisfying. I used store brand marinara sauce, and discovered after supper that I had used instant brown rice instead of white rice. No matter; it was fine.
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3 users found this review helpful

Pineapple Carrot Salad

Reviewed: Jan. 17, 2011
I made it! Since my other dish was picadillo, which has raisins also, I cut up a Red Delicious apple and added that instead. I wound up using banana creme yogurt since I could not find either pineapple nor vanilla yogurt - go figure. I also julienned the carrots in my food processor. The salad was well-received.
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6 users found this review helpful

Orzo with Mushrooms and Walnuts

Reviewed: Jan. 1, 2011
Now this was fun, and if there were a way to do 4 1/2 stars, that's what I'd give it. It does make a lot, but was well-received. Next time I make it, I think I will add some lemon zest. This would best be served with a spicy, full-flavored meat or other entree, since there is no one flavor that stands out in it.
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7 users found this review helpful

Arugula, Fennel, and Orange Salad

Reviewed: Jan. 1, 2011
I decided I had to make a salad with fennel for some friends. I don't know; I just felt like using fennel. I found this recipe. I had never used fennel before, nor arugula....and black olives with oranges? Well, it works! The salad was delicious, everybody loved it, and I had no leftovers! Suggestioin: cut the fennel bulb into small-to-medium pieces.
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15 users found this review helpful

Traditional Lamb Stew

Reviewed: Aug. 7, 2010
I had never made lamb stew before. I made it just like the recipe and it was very good. Next time I may try a slow cooker approach.
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7 users found this review helpful

Lamb Shank Braised in White Wine with Rosemary( pressure cooker)

Reviewed: Aug. 7, 2010
Yes; this is good. I didn't have the time it would take to prepare it according to the recipe, so I browned the lamb shanks, loaded the ingredients into a pressure cooker, and let her go for 45 minutes, letting the pressure drop of its own accord. It was really tasty! I would make it again, and probably use the pressure cooker againn, too.
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1 user found this review helpful

Lamb Shank Braised in White Wine with Rosemary

Reviewed: Aug. 7, 2010
Yes; this is good. I didn't have the time it would take to prepare it according to the recipe, so I browned the lamb shanks, loaded the ingredients into a pressure cooker, and let her go for 45 minutes, letting the pressure drop of its own accord. It was really tasty! I would make it again, and probably use the pressure cooker againn, too.
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5 users found this review helpful

Marlee's Clam Chowder

Reviewed: Jan. 30, 2010
Well, now, I'm surprised. This just didn't sound like it would work-and all that thyme!! Well, it did! I reduced the clam juice to a little over three cups and it improved the overall texture, making it less runny. I did not drain the clams, so that added still a little more liquid. I was very pleased with the result upon first cooking it and enjoyed it for lunch for several days after. It reheats well. I originally served it with garlic read, and then added saome cut-up bread to the soup bowl befroe reheating. That was fun too.
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36 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 17, 2010
Gee, I hate to give a bad review, but this just wasn't for us. I read the other reviews, I used fresh potatoes and chcken broth, I added extra onion, I added garlic, I added paprika, I made sure the dish cooked long enough, I stuck it under the broiler for a couple minutes to make sure it was done...it looked great. I found it almost tasteless, my wife complained it tasted/smelled strongly of fish; nether one of us enjoyed it. I am trying to find a scalloped potato recipe which will keep me away from Betty Crocker. Unfortunately, this wasn't it.
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2 users found this review helpful

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Reviewed: Jan. 1, 2010
This is unusual, but works very well. The store did not have jicama, so I subsituted a peeled, julienned Granny Smith apple. This was fun to make. I almost bailed on the fresh pineapple, planning to use canned, but bought one anyway and used it. I described this recipe on a radio show last night while the hosts enjoyed it. They voted it tops!
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3 users found this review helpful

Quick and Easy Chicken Chili

Reviewed: Jan. 1, 2010
This really turned out well. I was not clear on whether the beans, hominy, and corn should be drained. The answer: NO. This makes A LOT and takes quite a while to bring to the first boil. For the chicken I poached 1.4 lbs boneless chicken breasts in chicken broth, let it cool, then used the small julienne disc of my food processor. The only change: I added 1 tbl ground chipotle. I described the recipe during a radio show last night as the hosts enjoyed it. They gave it thumbs up.
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54 users found this review helpful

'Out of Salad Dressing' Salad Dressing

Reviewed: Sep. 19, 2005
I really can't understand negative reviews on this recipe unless the directions were not followed. I found this to be an excellent recipe, and served it to two persons who are both excellent cooks. They loved it. This is the kind of recipe I come to allrecipes.com to find.
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122 users found this review helpful

 
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