jab Recipe Reviews (Pg. 1) - Allrecipes.com (11554532)

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Sesame Pasta Chicken Salad

Reviewed: Jul. 24, 2014
Look out recipe box...there's a new family favorite topping the chart. Instead of giving you my variations, let me just thank all the reviewers who added so many great ideas to change up such a versatile dish despite how perfect it is all on its own. Chines, you are a genius and thank you for sharing such a great dish.
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2 users found this review helpful

Spinach Tomato Tortellini

Reviewed: Jul. 15, 2014
5 star just the way it is. Variences to this recipe should be tried to custom make it to your family's preferences. I made it this time by sautéing Italian sausages removed from casings with onion and garlic. No need for salt/pepper depending on your meat choice. I then added a 28 oz can of San Marano whole tomatoes which I broke up in the pan. (I was told by an Italian chef to never use canned diced tomatoes because exposing the tomatoes to a blade before canning reduces the quality and taste). I brought this to a boil. When the tortellini was almost done, I added 3/4 cup heavy cream ( no need to thicken) plus a whole bunch of kale chopped and 12 large fresh basil leaves chopped from my garden as well as the Parmesan cheese. Spinach is just as good but I ran out of it. When the kale and basil were just wilted, I used a slotted spoon to put the tortellini right into the sauce. I took It off the burner, covered it for 5 minutes to let it all blend. Healthy, delicious, and definitely restaurant quality.
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1 user found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 14, 2014
I was surprised that my entire family, including myself, disliked the blend of the favors in this recipe. I ended up serving the chips with homemade chunky warm applesauce and made crepes which I filled with devon custard and the fruit salsa. All was not lost and I got a five star rating for my crepes.
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1 user found this review helpful

Chef John's Pasta Primavera

Reviewed: Mar. 12, 2014
This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I added the friends part because my kids take the leftovers to school in a thermos and their friends fight to share it with them. Funny, my family wouldn't enjoy half of the vegetables on their own but somehow love it in this combined dish. Do chop ALL the vegetables and have them in prep dishes as well as having all the other ingredients readily available before starting the cooking process. It helps tremendously in the timing, speed, and enjoyment of making this dish. No need to flood the reviews section with ideas to delete or add ingredients, just go green in whatever you have available and let the basil sauce blend it all for you. This is the second recipe (after no kneed bread) that got me hooked on the wonderful world of Chef John. Enjoy ...you have just stumbled on a goldmine.
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26 users found this review helpful

Baked French Toast

Reviewed: Jan. 25, 2014
As is, this recipe is excellent. A few important points to be stated. First, a nice dense French bread must be used for it to hold its shape and it must be left overnight to have time to absorb the liquids. It should also be allowed to come to room temperature before baking. This recipe is meant to have a bread pudding consistency and I have even made it by cubing the bread and adding apple chunks, cranberries and raisins. Awesome dessert. I think what most reviewers are looking for from a consistency standpoint based on the modifications/reviews I've read is "Overnight French Toast, found in Company's Coming Christmas Edition". I've made this for years for Christmas morning. It is the number 1 request from the extended family that comes to brunch. It doesn't use the sweet sauce poured over it. Instead, I serve it with pure maple syrup, or warmed apple, peach and/or strawberry preserves.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Nov. 7, 2013
Hearty, delicious and much appreciated by all. I call it my 'HUG' soup because even those who don't usually like to show affection, slather it on when I make this soup. It goes off to University and to those who are needing a little TLC. I once did not have enough regular potatoes so threw in half sweet potatoes. Still fantastic and maybe a little healthier for those watching their starch intake. MMMMmmmm...thanks for sharing. HHHHHUUUUGGGG from all us Canadians heading into winter smiling.
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0 users found this review helpful

Chef John's Buttermilk Biscuits

Reviewed: Oct. 23, 2013
Another zinger Chef John. While they were cooking, I was lamenting the fact that I would like to have incorporated a little garlic flavor when I read Jillian's comment that she brushes them with butter in the last five minutes. Presto, I brushed them with a little butter and garlic salt. Incredible accompaniment to last night's leftover pot roast with extra gravy!
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0 users found this review helpful

Garlic Top Sirloin Pot Roast

Reviewed: Oct. 22, 2013
Just made it for the first time and when I went to add the peppers in the last half hour, I tasted the gravy and was a little disappointed with the bland flavor so I scooped out a few cups of the liquid, added a tablespoon of wercheshire sauce and poured it back over the pot roast and vegetables. It also begged me for a handful of mushrooms so I complied. It was fantastic! Thanks dontcookmuch.
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0 users found this review helpful

Simple Roasted Butternut Squash

Reviewed: Apr. 21, 2013
How incredibly simply perfect. Really top notch! By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Easy peezy!
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48 users found this review helpful

Irish Bananas

Reviewed: Mar. 7, 2013
Whiskey, dark rum, whatever ...we all get the idea. MMmmmm! I served this over folded crepes. To impress your guests, you can mix in the brown sugar, then add the whiskey and set aflame.
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3 users found this review helpful

Shepherd's Pie VI

Reviewed: Mar. 6, 2013
Excellent recipe just as is. This recipe is wonderful to make and put into single serving dishes to take to someone in need and it freezes well so double it up. Add whatever vegetables you like or keep them as a side dish if you aren't sure what the recipients like. My family likes garlic mashed potatoes so I add 3 cloves in with the potatoes when I boil them and cook them in any extra broth or a bouillon cube to enhance the flavor. Regarding the meat, season it to what pleases you but know what you are adding ( Ketchup =^ sugar, Worcheshire =^ salt, use cornstarch instead of flour to make it gluten free). This is an ultimate comfort food recipe especially served with apple crisp or pie. Mmmmm! Thanks Jacquie.
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5 users found this review helpful

Ham and Hash Brown Quiche

Reviewed: Feb. 7, 2013
I had just made a nice soup and was determined to make this delicious looking quiche. Unfortunately I was missing a few ingredients and we have a blizzard going on outside. Thank you to the other reviewer who suggested shredding your own potatoes if you didn't have hash browns. I added the melted butter, some garlic salt and onion powder and mixed it in with the potatoes before pressing into the pie plate. It worked great and I will always make it this way. I also didn't have ham so I used a nice Italian sausage which had a lot of flavour. I will definitely make this again with the ham and experiment with some other possibilities, ie mushrooms. broccoli, spinach, tomatoes and other cheeses. Great recipe.
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1 user found this review helpful

Penne Alla Vodka

Reviewed: Jan. 24, 2013
This was exceptional! I especially liked the bacon and the secret ingredient ...freshly grated nutmeg. I used fresh pasta. Next time I will try it with some freshly chopped parsley or basil for color and a little extra zip. I also will add some chopped onion when frying the bacon. It's a great recipe as is yet very versatile. Thanks ...it tastes a lot like they make at Oregano's, a fantastic little Italian restaurant in Richmond Hill, Ontario.
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5 users found this review helpful

Penne a la Vodka II

Reviewed: Dec. 29, 2012
I've made this three times now. The original recipe is why I rated it a 4. It became a ten, and a family favorite when I chopped up an onion and 5 slices of bacon or panchetta and sautéed them to start and serving with grated parmasean. The rest of the recipe was followed as is. I would suggest however that adding the cream to taste is a good idea. Start with a quarter cup and taste.. In fact, I used 5% cream once and it was excellent. Just remember Chef John's suggestion, after you mix the sauce in with the pasta, cover it and let it sit for 5 minutes and let the sauce absorb into the pasta and it won't be runny. Also, I learned on an Italian cooking class to always use whole tomatoes, San Marzano if available, because any diced or pureed ones loose their quality when exposed to blades or the tin in the canning process.
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4 users found this review helpful

Best Bread Pudding with Vanilla Sauce

Reviewed: Oct. 15, 2012
Absolute pure comfort for a fall, blustery day. Everyone is lickin their lips and rubbing their satisfied bellies in this house. I made it exactly as written. Next time, which will be real soon, I will try apple chunks and cranberries instead of raisins, and I might even flambé a little rum into the sauce just for fun. No changes are needed, just to add a little variety. Thanks Southern Grandma, I knew it had to be good if it came from your Mom's Bible...only very special things are kept there.
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17 users found this review helpful

Brandied Shrimp with Pasta

Reviewed: Sep. 18, 2012
Very, very good recipe. Make this for guests and have all the ingredients prepped so they can watch. The flaming of the brandy will make you look like a pro. You must use fresh ingredients for restaurant quality ie. Shrimp, tomatoes, onions, and basil. I was able to pick them right out of my garden other than the shrimp. Next time I will add one or a combination of spinach, zucchini, sundried tomatoes, peppers. Very versatile recipe.
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7 users found this review helpful

Greek Style Potatoes

Reviewed: Aug. 25, 2012
Excellent as is ... 5 star! If you are pressed for time, parboil the 'golf ball size' potatoes with the bouillon, 2 cloves of garlic, and the whole unwaxed lemon and salt in a pot for 12 minutes. Drain the potatoes reserving 3/4 cup of the liquid. Make the oil mixture as per the recipe adding new garlic and carefully squeezed lemon, fresh oregano, rosemary, thyme if you have it, and the reserved bouillon, salt and pepper. Bake at 400 uncovered stirring every 15 minutes until crisp. About 1 hour. Jamie Oliver would tell you to scuff up those potatoes after draining them by tossing them around in the pot. It fluffs the outside and makes them crispier when you bake them.
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4 users found this review helpful

Red Pepper Salad with Parsley Dressing

Reviewed: Jun. 12, 2012
Excellent salad and equally great dressing. One family member can't eat mushrooms so I sliced up an avocado for his and he loved it. Next time I will try balsamic vinegar instead of the red wine. If you do so, you should stir the balsamic in at the end so it keeps your dressing green instead of brown.
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4 users found this review helpful

Raspberry Lemon Smoothie

Reviewed: Apr. 28, 2012
Yeah, a recipe with no white sugar and very excellent taste. I use plain yogurt to eliminate the white sugar entirely. I like it thick because it makes a nice hot day sipper. Plop a few of those fresh raspberries, mint leaves and a thin slice of lemon on top and you've got quite the elegant drink. With all the attention lately on how 'poisonous' sugar is when taken in anything other than very small quantities, I really appreciate finding this recipe. Keep'm coming folks.
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7 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Apr. 7, 2012
This stuffing with a properly cooked turkey (brine if you can). good mashed potatoes and gravy, a medley of roasted root vegetables plus your family favorites, and a homemade pumpkin or apple pie will take you to the end of your days on earth as a well celebrated cook. There are great recipes on allrecipes.com for all the above but it's the stuffing that will make you famous. Use dry or better still, fresh herbs if you have them and want to show off, and make extra to freeze in family size quantities for the next time you make chicken. This recipe will destroy many family traditions.
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14 users found this review helpful

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