JANYBIRD Recipe Reviews (Pg. 1) - Allrecipes.com (1169871)

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Chicken Enchiladas I

Reviewed: Jul. 22, 2006
I trashed my previous enchilada recipe after making this one. -boiled chicken breasts and shredded them (it makes a difference) -Didn't put in any of the water -Used a 4oz can of green chilis instead of green peppers -Used enchilada sauce instead of taco sauce I think it's the sour cream and cheddar mixed in before the other sauce ingredients that makes this recipe great! Thanks!
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6 users found this review helpful

Creamy Italian Dressing I

Reviewed: Apr. 30, 2006
This was really good. My daughter who doesn't usually like creamy salad dressings asked for this again the next day. I refrigerated for a full day prior to serving to allow the flavors to blend fully. It has a good mild italian taste. Yum!
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1 user found this review helpful

Breakfast Casserole III

Reviewed: Apr. 16, 2006
The first thing to note is that cubed potatoes take longer than 30 minutes to cook. To make it easier, I used a 1-lb 4oz package of fresh (not frozen) diced potatoes with onions. It took about 50 minutes to cook (it it's watery when you cut into it it is not done). I never cared for the breakfast casseroles with the cubed bread. This is a GREAT alternative.
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5 users found this review helpful

Great Mac and Cheese

Reviewed: Jan. 28, 2006
It was pretty good, although I found that you need to add a lot more milk. It was also grainy, but the more milk you add, the less grainy it is.
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14 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 15, 2006
This is the BEST italian beef recipe I have found. I have great success using a bottom round roast. The only things I do differently are very basic. I use "zesty" italian dressing mix and, since they cook all day anyway, I don't see the need to preboil the water, herbs & spices. I just mix all of them together in a bowl, pour it over the beef in the slow cooker and turn it on. Tastes great!
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1 user found this review helpful

Baked French Toast

Reviewed: Jan. 15, 2006
I've tried this recipe a couple of times now and no matter how I arranged them they came out mushy in the middle. I'll stick to french toast the old fashioned way.
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1 user found this review helpful

Italian Style Meatloaf I

Reviewed: Mar. 25, 2004
Whoa, the aroma of this baking was very good, however all the herbs in this recipe made it taste "grassy" to me. I hoped it would taste good the next day for sandwiches but was disappointed. If I were to make this again I would cut the spices at least in half.
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 10, 2004
Sirloin tip roasts aren't exactly the most tender cuts of beef but they have a great flavor and this rub is the PERFECT compliment for this type of roast. The consistency of the rub is excellent and it doesn't overpower. I always cook a sirloin tip to 150 degrees and let it sit 15 minutes which gives the meat the perfect pink appearance. You don't want to overcook this beef or it will be EXTREMELY tough to chew. Also be sure to line the baking sheet with foil as per the recipe as some of the the drippings tend to really take hold while baking.
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14 users found this review helpful

Chicken Tortilla Soup III

Reviewed: Sep. 24, 2003
This recipe was OK, nothing spectacular. I would make it again. The only thing I did differently was use fat free half and half. The flavor was good and the whole family ate it. They didn't rush back for seconds. It was OK.
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1 user found this review helpful

Italian Stuffed Zucchini

Reviewed: Jul. 28, 2003
I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on Friday night which is my family's "pizza night". The zucchini in this recipe is the "crust". First I sprinkled garlic powder on the scooped out zucchini shells. I substituted pizza sauce for the pasta sauce and I browned and crumbled italian sausage instead of using the frozen burger style crumbles. In addition, I only used half as much bread crumbs and twice as much parmesan cheese. It satisfied my pizza craving and I didn't feel like I missed my favorite food. Thanks!!
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33 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Jul. 13, 2003
This reminds me of a recipe called pretzel salad (see "Judy's Strawberry Pretzel Salad" here on allrecipes). The major difference is instead of crushed pretzels for the bottom layer this recipe uses angel food cake. I recently made this for an adult birthday party and it went over extremely well. It is light (in weight) and not too sweet tasting. I used sugar free glaze and added just a little sugar to it and used store bought angel food cake. I will definitely make this again.
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4 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Jul. 13, 2003
Once I figured out that a "pork butt roast" is also known as "pork shoulder" around here I was fine. I (obviously) have never made anything with this cut of meat. After cooking the pork shoulder in the crock pot it took a while to pull the good pork meat away from the fat. I was pretty concerned about the amount of fat in the juice as well so after it sat for a while (after I shredded the meat) I spooned off about 1/3 of the juice from the top and discarded it. There was still plenty left. I then put the de-fatted meat back into the remaining juice and added our favorite bbq sauce. While it IS a little labor intensive it was very good and worth every minute. I made this the day before a party and just warmed it up in the crock pot the next day. Worked out great!!
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9 users found this review helpful

Steak Stir-Fry

Reviewed: Jun. 26, 2003
We really enjoyed this meal. Tossing the steak with the garlic, ginger and pepper prior to cooking is what sets this recipe apart from others. I stir fried the steak until it was medium rare so when I added it back to the sauce it could cook the rest of the way and not be so tough (overcooked). I put in carrots, celery, onion and baby corn and served it over brown rice. This is a keeper!!
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3 users found this review helpful

Margaritas

Reviewed: Jun. 15, 2003
I made these on Father's Day and the women LOVED them (the men were mostly hard core beer drinkers). These margaritas got rave reviews. I wasn't too sure about filling the blender with ice but if you don't you won't get the right consistency (slushy). I also measured the tequila and Triple Sec with a measuring cup to get it just right. Not too tart and not too sweet, they are very smooth, easy to make, and they kept well in the refrigerator as well. EVERYONE asked for the recipe. Perfect for a warm afternoon outside.
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95 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: May 5, 2003
This crust is the best. Really great texture and easy to work with. I made a barbeque pizza: For the sauce I mixed 1/2 barbeque sauce & 1/2 pizza sauce. Then I topped it with italian sausage, bacon, onion, parmesan cheese and mozzarella. A nice change of pace.
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 3, 2003
I made 2 batches of these for a team luncheon. I chilled the dough for 30 minutes both times. I made the first batch with exactly the amount of ingredients as written. For the second I doubled the amount of salt to 1 tsp. We liked the second batch better. The salt helps to balance out the sweetness of all the sugar. The team loved 'em!!
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1 user found this review helpful

Egg and Sausage Casserole

Reviewed: Apr. 22, 2003
Simple and delicious is right. The only things I did differently was I baked it at 350 degrees and I sprinkled garlic powder on the crust to counter act the sweeter taste of the crescent rolls. This is also good warmed up the next day.
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3 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Apr. 10, 2003
Awesome flavor. I had always stayed away from any recipe with green peppers (hate them on pizza) but the flavor of this dish is phenomenal!! I gave this recipe to my Mom who thought it was the best pepper steak recipe she had ever had. This is definitely a classic and will be in my family forever.
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2 users found this review helpful

Barbecued Beef

Reviewed: Mar. 28, 2003
I used a 4 lb. rump roast and it turned out great. I made this one time before and I thought it had too much of a "ketchupy" taste so this time after I took the meat out to cut/shred I removed almost all of the liquid (about 3/4 of it) and added our favorite BBQ sauce. So many people have different taste preferences when it comes to BBQ sauce that adding the kind you like to this recipe will will virtually guarantee you will like the taste.
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4 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Mar. 27, 2003
My family loved this chicken. The only thing I did differently from the recipe is I set the oven to 375 degrees, I put the breasts in about 15 minutes before the other pieces so the smaller pieces didn't get overdone and I used a jelly roll pan instead of a 13 X 9 pan to promote crispiness. The chicken was VERY crispy and juicy. Loved it!!
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226 users found this review helpful

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