Jo Bice Recipe Reviews (Pg. 1) - Allrecipes.com (11445222)

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Salmon Loaf with Roasted Red Peppers

Reviewed: Sep. 12, 2014
I must admit I didn't follow the recipe exactly, because I needed to use up some leftover fresh salmon that I cooked last night, so didn't use canned salmon. I adjusted the quantities to suit the amount of salmon I had, and thought it was delicious! The peppers and seasonings add nice flavor that I haven't found in other salmon patty or salmon loaf recipes, but do not overwhelm the delicious flavor of the salmon. Instead of making a loaf, I used cupcake tins. Next time I may increase the oven temp, because I had to add time for it to be done. We added some tzatziki dip and/or a little jalapeno Greek yogurt dip (from Costco) on the side, and it was yummy. Thanks for sharing!
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1 user found this review helpful

Six Week Bran Muffins

Reviewed: Aug. 17, 2014
I got this recipe from my mom many years ago, and they're the best bran muffins ever. Her recipe was 1/3 this size and much more manageable for a smaller family (uses a quart of buttermilk). I usually use half whole wheat flour, half white, and I sometimes add raisins or blueberries. Thanks for sharing!
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Spinach, Bacon, and Mushroom Salad

Reviewed: Aug. 10, 2014
I've been making this salad for years -- great combination of flavors, and for us its hearty enough to be a main dish. We prefer Girard's Light Champagne dressing (or whatever oil/vinegar dressing I have) instead of ranch, but that's just personal preference.
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Summer Fruit Galettes

Reviewed: Aug. 4, 2014
I've admired the elegant look of galettes for years but never tried to make one. So easy and delicious!! And, nice to make a small dessert so there aren't leftovers to tempt me the next morning. I found that the one with more strawberries was a bit too runny, so I think I'll omit the strawberries next time. And, for mine it took 18 minutes before the crust browned enough. Thanks for sharing - I will definitely do this often, experimenting with other fruits.
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Green Chile Spinach Quiche

Reviewed: Sep. 21, 2013
I make this recipe often because it keeps well -- you can have it left over for the next few days. As is, the recipe is perfect, but here are a few changes that can easily be made with good results: Use egg whites in the carton in place of whole eggs to save a few calories (you'll never miss the yolks with all that cheese in there); 1/4 cup = 1 egg. Low fat cheese also works well. You can leave out either the spinach or the chilies, or add mushrooms, green onions or zucchini. I always make it in a 13 x 9 pan (sprayed with non-stick spray) and eliminate the pie crust step. Baking time is about the same as described in the recipe.
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5 users found this review helpful

Janie's Chinese Chicken Salad

Reviewed: Aug. 31, 2013
Tasty, crunchy, delicious!
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0 users found this review helpful

Buttercream Frosting

Reviewed: Apr. 5, 2013
I wouldn't change a thing. One recipe will generously frost 24 cupcakes (maybe a little to spare for mistakes!). It's a good consistency for pastry bag application. I've also used almond extract in place of the vanilla, which is delicious - I imagine other extract flavors would work, too.
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Burrito Pie

Reviewed: Feb. 23, 2013
Delicious! The whole recipe is a bit much, so I either halve the recipe or make it in two dishes, then freeze one for later. Substituting ground turkey and low fat cheese doesn't change the great flavor.
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Apple Pie by Grandma Ople

Reviewed: Feb. 11, 2012
The best flavor apple pie ever. I mix the apples with the filling/sauce before putting into the crust - works better for me.
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4 users found this review helpful

Easy OREO Truffles

Reviewed: Feb. 11, 2012
Delish! I chill the mixture before rolling into balls, then freeze the balls before dipping. Adds to the prep time, but makes it easy. I usually end up melting more chocolate for dipping than the recipe calls for. The sprinkled crumbs on top didn't stick well for me, so I just skip that part.
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3 users found this review helpful

Raspberry Ribbons

Reviewed: Feb. 11, 2012
These just might be the new favorite Christmas cookie at my house! Easy and delicious. I will double the recipe next time. I added almond extract to the glaze as suggested in other reviews, and it was delicious. I used a chopping blade to cut them while still a little warm, and did't have a problem with crumbling.
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1 user found this review helpful

White Cheese Chicken Lasagna

Reviewed: Feb. 11, 2012
So delicious! Not a low calorie meal, but a wonderful special occasion dish. Always gets raves at my house. I don't tweak this recipe at all - it's perfect.
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1 user found this review helpful

Pork Loin and Cabbage

Reviewed: Feb. 11, 2012
Great quick comfort food meal. I had a piece of pork sirloin that I needed to use (cheaper, tougher cut), and I cut 1/2 inch slices across the grain instead of using chops. I also added some chopped onion, as suggested by other reviewers. It worked well, and was delicious!
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4 users found this review helpful

Curried Salmon Pasta Salad

Reviewed: Aug. 24, 2014
This is excellent! I've made it as written and loved it. However last night I didn't have any salmon, nor an apple. So I used cooked chicken and threw in some frozen peas. Also excellent! Another thing I do on occasion is to use coarsely chopped peanuts in place of the walnuts. The dressing is perfect and can be used with a variety of ingredients.
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Jambalaya Pot Pie

Reviewed: Nov. 13, 2014
Delicious! I made a few substitutions based on what I had on hand (increased chicken and sausage because I had no shrimp). If you use the kind of Creole seasoning with salt, be careful not to use the full 3 Tbs; it will be too salty. I may try steaming the sausage with the rice next time to save a pan. I baked the dish for 25 minutes, which left the bottom crust doughy. I think I will try baking the bottom for a bit before adding the filling next time. I will definitely be making this again! Thanks for sharing!
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Rich Chocolate Frosting

Reviewed: Feb. 12, 2011
Creamy and delicious with just the right amount of chocolaty-ness. This recipe makes enough to generously frost two batches of cupcakes (i.e., 4 dozen). I made a batch of cupcakes today and will refrigerate the rest of the frosting for another batch next weekend. I better hide it from myself; I know I'll be tempted to take a taste now and then.
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7 users found this review helpful

Cheesy Baked Eggs

Reviewed: Mar. 15, 2014
I got this recipe from a friend a few years ago and have made some variation of this dozens of times since then. My recipe includes a teaspoon of baking powder, which makes it puff up nicely. As written this recipe is five star, but here are some other things you can do. If you want to speed up the baking process, put it in a preheated 400 degree oven for 15 minutes, then turn the heat down to 350 for another 20-25 minutes. I sometimes add spinach and mushrooms instead of diced chilies. I usually use just 8 oz. of reduced fat sharp cheddar to cut down on fat and calories, and I use eggbeaters instead of whole eggs. You can substitute olive oil for the butter, too. It keeps pretty well for a few days, but is best when it's fresh out of the oven.
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14 users found this review helpful

Chef John's Swedish Meatballs

Reviewed: Nov. 9, 2014
I'm Norwegian, and these are just like I remember eating as a kid. The gravy was perfect, although I must admit I used half and half instead of heavy cream, and had to thicken the gravy a bit with Wondra. But that's not a complaint; I substituted according to what I had on hand. I may increase the seasonings just a tad next time. This will be my go-to recipe for Norwegian (oops - Swedish)meatballs.
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Jul. 11, 2012
Very moist and tasty bread - loved it. I made the exact recipe (which should be a prerequisite for a review -- you shouldn't review a recipe unless you actually made the recipe!). It occurred to me that the people that had trouble with the bread not being done may have used larger bananas, therefore more wet ingredients. I found that 6 medium bananas made exactly three cups mashed, which I think is the right proportion for this recipe. My only complaint is that the recipe is way more than four 3x7 pans' worth! I increased to six 3x7 pans and still had a god-awful mess in my oven. I'll use 7 or 8 small pans next time, or use larger loaf pans. I'll also try substituting some whole wheat flour to be more healthy. Thanks for sharing this delish recipe!
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 20, 2014
Delicious! I used pre-cooked chicken and a bag of mixed veggies in place of the carrots and peas, which I cooked a bit in the gravy before pouring into the pie shell. I also sprinkled in a bit of poultry seasoning, but it would have been delicious without the added seasoning. I'll be using this in a few weeks for left-over turkey! Thanks for sharing this great recipe.
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Displaying results 1-20 (of 31) reviews
 
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