JJHEINEMAN Recipe Reviews (Pg. 1) - Allrecipes.com (1181253)

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Chicken Tetrazzini for a Crowd

Reviewed: Jul. 4, 2010
I doubled this recipe for 30 people, wanted some leftovers, well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small amount of chicken broth & used one can of cream of chicken soup, per batch. Also, put some toasted sliced almonds on the top along with the cheese. Added a nice crunch. Everyone raved about this & it was so easy to make ahead of time. It took about an hour to cook after it was in the frig overnight. I did cover it with foil for the first 1/2 hour & didn't put the cheese & almonds on until the last 15 minutes. I will make this over & over.
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0 users found this review helpful

Raspberry Inferno Sauce

Reviewed: Dec. 22, 2008
This is a very good recipe. I did end up having to double the chipotle chile and the adobo sauce in order to get any heat at all. I also strained out the seeds from the preserves. It is so easy to throw together. I've saved it my recipe box so I can make it again.
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2 users found this review helpful

Baked Ziti III

Reviewed: Apr. 27, 2008
We really liked this once I added more sauce. The problem was not with the recipe but with changing the amount of servings. When I changed the amount to 4 servings it changed everything but the amount of pasta. I didn't realize it until we had already eaten 1/2 of it & we both thought it was dry. So watch your amounts if you change the servings.
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1 user found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Feb. 21, 2008
This salad is very good on it's own, but I made some minor changes. I used Rice vinegar in place of cider vinegar & used peanut oil with about 1 tbs of dark sesame oil to replace the vegetable oil. The sesame oil adds a nice flavor, but a little bit goes a long way.
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1 user found this review helpful

Rhubarb Sour Cream Pie

Reviewed: Jan. 7, 2008
This is a great rhubarb pie recipe. It is better once it has sat in the fridge, so chill this one completely. The only changes I made was to use Splenda for Baking & Splenda Brown Sugar Blend in place of the sugars.
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0 users found this review helpful

Slow-Cooked Vegetables

Reviewed: Nov. 30, 2007
I loved this & so did everyone else. My hubby, who really doesn't eat veggies, had 2 helpings. I think, depending on how sweet your carrots are, you may want to cut back a tiny bit on the sugar. I also added baby Asparagus which just made it better. I will save this to my recipe box to make again.
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10 users found this review helpful

Pecan Squares Cookies

Reviewed: Nov. 20, 2007
OMG these are so good. We wanted Pecan Pie but I hate making pies. This was really easy to throw together. The only thing I did different was to use Splenda for Baking in place of the sugar.
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7 users found this review helpful

Avocado Shrimp Ceviche-Estillo Sarita

Reviewed: Mar. 30, 2007
I made this yesterday for a party we attended. Everybody that tried it loved it. I was able to get very fresh shrimp so I "cooked" it in the lime juice for a little over 10 minutes before adding the tomatoes, onion & cilantro. Nobody believed me when I said the shrimp wasn't boiled. I think I should have added some fresh jalapinos to the mix as suggested, but it was excellent as is.
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3 users found this review helpful

Sensational Sirloin Kabobs

Reviewed: Mar. 2, 2007
We loved this. Gives the meat & veges a great flavor. I used small red onions which I quarted and then roasted with whole garlic cloves, EVOO and some spices. I then added this to the beef which had been marinating for a few hours. I added mushrooms to the marinade for the last 1/2 hour or so. I needed more marinade because of the veges so I doubled that amount. I know I will be making this alot.
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2 users found this review helpful

German Zwiebelkuchen (Onion Pie)

Reviewed: Oct. 31, 2004
Made this for our Oktoberfest. Everyone loved it except my husband. He's a picky eater anyway. I thought it was great & had several people ask for the recipe. I will make it again, but it does make a big pan & you don't want a big serving of it.
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5 users found this review helpful

Blackened Chicken

Reviewed: Sep. 29, 2004
I made this the other night for dinner. Made a few changes. 1. I beat the chicken breasts & put seasoning on both sides. Let it sit in the frig for an hour. 2. I used my outdoor burner to heat a cast iron skillet for 5 mins. Then added Peanut Oil, which has a higher flash point. Cooked the chicken for about a minute on each side. Covered the pan with a lid & brought it, carefully, inside & put it in the oven. 3. Baked in the oven for 10 mins, but should have only cooked it for 5. It was a little overdone after 10 mins. This really cut down on the smoke inside the house. My husband & I both thought it could have used a little more spice so next time I will experiment. Overall it was very good & easy to fix. I will make it again.
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3 users found this review helpful

Chicken Tetrazzini for a Crowd

Reviewed: Jun. 29, 2003
I doubled this recipe for 30 people, wanted some leftovers, well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small amount of chicken broth & used one can of cream of chicken soup, per batch. Also, put some toasted sliced almonds on the top along with the cheese. Added a nice crunch. Everyone raved about this & it was so easy to make ahead of time. It took about an hour to cook after it was in the frig overnight. I did cover it with foil for the first 1/2 hour & didn't put the cheese & almonds on until the last 15 minutes. I will make this over & over.
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38 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 20, 2003
I made this today for Easter Dinner. I read the reviews and cut the sauce in 1/2 & used brown sugar with a little bit of pineapple juice. I also grilled pineapple rings using the baste which went well with the Ham. I will make this again.
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1 user found this review helpful

Mashed Potato Casserole

Reviewed: Apr. 20, 2003
I made this to go with our Easter Ham. We really enoyed it. I used 8 oz Sour Cream in place of the onion dip, just because I don't like onions in my potatoes. It turned out very moist. I will make it again.
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1 user found this review helpful

Cindy's Pumpkin Pie

Reviewed: Nov. 29, 2002
I loved this recipe & so did everybody else. I did cut back on the amount of sugar to 1/2 cup & it was still plenty sweet. Also couldn't find my ground ginger, so I used 3/4 tsp. pumpkin pie spice in place of the nutmeg, ginger & 1/2 tsp of the cinnamon. This is a keeper!!!
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1 user found this review helpful

Never Fail Pie Crust II

Reviewed: Nov. 29, 2002
I hate making pie crusts & end up buying those frozen ones. Well, I tried this & it was great!! I used my food processor to mix everything & then chilled it overnight before pressing it out in the pans. Worked like a charm. The crust was very flaky. My husband was impressed!
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125 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Jan. 13, 2002
I just wanted to say I made this today for a group of 20 men!! I made enough for 26 people & had very little left over. The only thing I did different was to brown the meat a little at a time & then cook the onions a bit before putting everything in the slow cooker. I don't know that it made a difference, but the meat was very tender. I will make this again & again!
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Sweet Potato Casserole I

Reviewed: Nov. 24, 2001
I made this last year for a Christmas Party. It was a big hit. It is the only Sweet Potato Casserole my husband has liked.
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5 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Aug. 13, 2001
I have tried other hot fudge recipes, but this one is by far the best!!! I wasn't sure why you would need to put it in a blender, so I sampled some before blending & after. Blending makes the sauce really creamy.
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4 users found this review helpful

 
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