jstorment Recipe Reviews (Pg. 1) - Allrecipes.com (11903976)

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Best Spanish Rice

Reviewed: Feb. 16, 2015
I've tried about 15 or 20 different Spanish rice recipes over the years as its one of my favorite sides to accompany Mexican and Spanish cuisine. Some have been better than others, but nearly all have fallen short. I didn't think this one would be any good because there are so few ingredients, but decided to try it since I was cooking for a picky eater who likes food with fewer, simpler ingredients. Success!!! I will never, ever use another recipe again. I've made it several times since and it has never let me down. I cook from scratch, however because of food allergies in my household, so instead of using store bought salsa, I mix a can of organic tomatoes (or a few fresh that are quartered), a quarter cup of loosely chopped onion, with a good bunch of chopped cilantro, salt, garlic clove, a few slices of pickled jalepeno, and some pickled jalepeno juice, pulse a few times in a food processor, and use that, with the extra saved for the main meal. I usually add a bit of cumin to the rice and some fresh chopped cilantro after its cooked.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 30, 2014
I change the servings to 64 and make a mason jar full of the spice (2 cup capacity, I believe). I use it for everything! Even add a bit to my chicken noodle soup for an extra kick, or add lots if I'm really congested to clear my sinuses. I love adding it to drumsticks before throwing them on the grill too. I do cut the salt down to about 2/3 of what the recipe calls and almost double the paprika and add a bit of the no salt seasoning to compensate, because otherwise it can be a bit salty, especially if you add it to things like pork. I'm tempted to use it on a turkey with a little sage for thanksgiving, letting it marinate overnight, as the traditional bland turkey has always deterred my family from eating turkey during the holidays. Yum!
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Flourless Chocolate Cake I

Reviewed: Sep. 12, 2013
Delicious, however, think of it as a truffle. It's as rich as a tiny truffle, so cutting yourself a cake-sized piece of truffle is WAY too rich. Everyone loved it and raved about it, but in the end, several could not finish their smallish piece of cake, even cutting it with whipped cream. This is not an entirely bad problem to have, however. I will make it again, but I will likely bake it in my mini cupcake pan next time.
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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Apr. 9, 2013
Amazing! Just like the ones my mom made when we were growing up. I double the green chilis for more flavor, but otherwise follow it exactly.
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Fluffy Pancakes

Reviewed: Apr. 9, 2013
I've tried about 30 different pancake recipes in my lifetime, and these are by far, the best I have ever made! I use 100% whole wheat flour which generally makes things dense, but I think somehow makes these more flavorful. I also add a dash of cinnamon just to bring it to a new level. Delicious!
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Downeast Maine Pumpkin Bread

Reviewed: Apr. 9, 2013
Delicious! After having great success with making several loaves of this, I decided I was going to make them into cupcakes and top with a great cream cheese frosting to give out for Christmas. Honestly, as much as I LOVE cream cheese frosting, these are far better without frosting, on their own. This is amazing!
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Megan's Granola

Reviewed: Apr. 9, 2013
This was delicious! I made it exactly as stated. One thing to note, however, is to really cut down your salt if you use salted sunflower seeds. Maybe cut down the salt slightly regardless and taste it and add more if needed. My daughter and I had a great time making this and even better time enjoying the fruits of our labor.
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Best Steak Marinade in Existence

Reviewed: Apr. 9, 2013
I agree with the title! I'm not a huge steak fan, but this marinade can turn even the toughest piece of meat into a tender, flavorful, melt in your mouth masterpiece.
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Good New Orleans Creole Gumbo

Reviewed: Apr. 8, 2013
OMG - YUM!!!! I followed the recipe exactly except I used rice flour because I can't have gluten. SOOOOOOOOO good and flavorful!!!
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Creamy Potato Leek Soup II

Reviewed: Apr. 8, 2013
AWESOME!!! I have made this soup 4 times now and even make it for company. I followed the recipe exactly the first time, and definitely good, but the leeks turned my soup bright green, which I didn't love. The next time I followed the recipe exactly, except used a whole chopped sweet onion, cooked down in butter and garnished it with green onions and a bit of crumbled bacon. The third time I settled on my favorite version, which was using the onions instead of leaks (and garnishing with green onions) and only using 3 strips of bacon and using a couple tablespoons of ham base (Better than Boullion ham base) and 2% milk. This is a healthier version yet still incredibly flavorful! Puree'ing the potatoes will make it perfectly thick without all of the bacon and cream.
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Sausage Crescent Rolls

Reviewed: Apr. 8, 2013
This was really good! I ended up following the recipe exactly, except I made an egg-shaped wreath with the crescent rolls by overlapping the dough into an egg shape, adding stuffing to the base, and folding the dough back to the middle. It was beautiful and my guests oo'd and aw'd. The only reason I didn't give it 5 stars was it tasted really processed to me. Obviously it's made with processed/ convenient foods, but i think next time I'll try and play around a bit and maybe use half cheddar/ half cream cheese, or all cheddar. I'm also going to do less sausage with the addition of scrambled eggs.
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Jamie's Cranberry Spinach Salad

Reviewed: Apr. 8, 2013
This was pretty good, and the dressing was quite tasty, but based on the reviews, I guess I was expecting something really different from any other spinach salad I'd tried. It was flavorful, but not the best I've had and not incredibly different.
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Apr. 8, 2013
I made this for Easter dinner and it turned out pretty well. I followed the recipe exactly, and it looked stunning on the table. A few of my dinner guests actually gasped when I brought it out. Score! While I and my guests enjoyed this, I felt like it was lacking slightly. I used a 6.25 pork loin (almost 2 pounds smaller than the recipe called for) and even so, the stuffing was really wimpy. You could barely tell it was stuffed, which was part of the appeal. I think the stuffing needs to be maybe even tripled or quadrupaled to be adequate, but that might be too much fruit. I want to try the pocket stuffing method again (EASY AND BRILLIANT!!!) but maybe with something like a wildrice, mushroom, and sausage stuffing. The port gravy was also good, but unlike any gravy I've ever tried. It was a bit sweet and salty for my taste. I appreciate this recipe for getting me to think/ cook outside the box though, and I will follow it again, except use a different, more substantial stuffing.
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Creamy Banana Pudding

Reviewed: Apr. 8, 2013
I wanted to make something different for Easter dessert this year and remembered this being a childhood favorite. I have tried several banana pudding dishes, some that I've made, and some that others have made. This is bar none, the best by far! You wouldn't think, based on such a simple ingredient list, that this recipe would offer something different, but it did! It was perfect, and incredibly creamy. My dinner guests polished off every bit of it, some even having thirds! The ONLY thing I changed was garnishing the top with a few sprinkles of cinnamon. The cinnamon doesn't really flavor anything but it does really compliment the creaminess. Nutmeg would probably do something similar. It also makes it look fancier. Having followed the recipe exactly (minus the cinnamon garnish), I would probably add more bananas next time. They only sparsely covered each of the three layers. I did follow one of the other reviewer's tips in dipping the bananas in Sprite to keep them from browning. Worked great!
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Enchilada Sauce

Reviewed: Sep. 6, 2012
OMG!!! I almost didn't try this recipe after reading the reviews saying things like this is for a sophisticated palette only, or this is a far cry from the tomato-base you're used to, but none of the tomato-based sauces had quite the same reviews, so I came back to this one. SO GLAD I DID. HOLY SMOKES this stuff is amazing. I kept spooning some out of the pan to taste it because it was so amazing. It reminds me of the enchiladas I used to eat at this truly authentic Mexican eatery (not the Americanized one most of us are used to). There is such depth of flavor. I'm sure some kitchen enthusiasts would cringe at this, but I didn't have any semisweet chocolate left so I sprinkled in a bit of cocoa powder instead. I also didn't want it to be too spicy for my 3-year-old, so I cut down a bit on the chili powder and tripled the cumin. I just tossed together some ground beef, green pepper, and spices for the insides but the sauce truly made the enchiladas. My picky toddler gobbled this stuff up, as did my picky grown-up neighbor. DELICIOUS! You won't regret this one. It's not your traditional tomato base, true, but so much better.
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Buttery Corn Bread

Reviewed: Feb. 17, 2012
I'm a corn bread fanatic and this is the best home-made version I've come across. I've since tried to healthify it a bit by using whole grain flour and will either cut down the sugar a bit with stevia, or will use half sugar (organic raw) and half erythritol - an all-natural sugar alcohol made from birchwood extract. You truly cannot tell a difference. Tasty!!! p.s. Here's a super fun tip for picky eaters - cut up hotdogs into thirds, place corn bread batter in muffin tins, and pop the cut up hotdogs in the middle before baking. Healthy corn dogs that freeze beautifully and work well in a kid's lunch. (of course my hubby and I have eaten more than our daughter has....)
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Quiche Supreme

Reviewed: Dec. 20, 2011
This really is great, although considering there is more cream and cheese in this than egg, it's understandable. ;) This is definitely a guilty pleasure quiche and not meant for all of the time, but it was a wonderful addition to our Christmas party a few weeks ago and everyone left requesting the recipe. I froze the other pie and we'll have it for Christmas breakfast. I followed the advice of other reviewers and used real mushrooms and fresh garlic. I was skeptical that so few eggs (3 per pie) would actually fill the pie dishes so I actually added one more for good measure, but had WAY too much filling for my 2 deep dish pie crusts. I'm fairly sure I would have had too much without the extra egg too, but the extra filling made wonderful breakfast sandwiches a couple of days later. Great recipe and oh so creamy!
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