janice tofuri Recipe Reviews (Pg. 1) - Allrecipes.com (11944984)

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janice tofuri

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Chicken Parmesan

Reviewed: Jun. 20, 2012
I use a little more flavorful breading, 1cup of panko, 1cup of seasoned bread crumbs, and a cup of parmesan cheese with 2 tablespoons of finely chopped fresh parsley, a teaspoon of fresh chopped Thyme and a teaspoon of garlic powder. I brown the chicken in half butter and half olive oil. I also cook some angel hair while the chicken is browning, and put it under the chicken in a casserole dish, cover with foil and bake for 20 minutes, remove foil, add cheese and bake another 10 minutes
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692 users found this review helpful

The Best Meatloaf

Reviewed: Nov. 12, 2011
I have never been a fan of meat loaf, but my husband is, so I decided to try this one. I didn't have Heinz 57, so I sub'ed Jack Daniel's Smokey Steak Sauce. OMG! It was awesome!! My hubby and I both agree, it was the best meatloaf either of us had ever tasted. I shaped and froze half of the mixture before cooking, as there are only the two of us, I'll cook up that one next week. It's even great cold in a sandwich!
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13 users found this review helpful

Classic Goulash

Reviewed: Sep. 16, 2011
I've made this for 50 years, but mine includes a teaspoon of chile powder, chopped celery and stewed tomatoes instead of diced. I also top it off with mild cheese
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7 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Nov. 12, 2011
Very good, I did however add a few Quartered red potatoes and about a cup of chopped celery.
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6 users found this review helpful

Orzo and Rice

Reviewed: Nov. 13, 2011
I added 1 tsp. of MRS DASH LEMON PEPPER and served with BAKED DILLED COD and steamed asparagus, awesome!
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4 users found this review helpful

The Best Meatballs

Reviewed: Jun. 14, 2012
Wonderfully tender and tasty, not overly spiced. I also bake mine at 350 for 45 min. but I dip each one in olive oil, and place on a cookie cooling rack over parchment lined cookie sheets and use an ice cream scope to make them uniform in size. I double the recipe, and freeze them.
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3 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: May 16, 2012
Good starter recipe, for added flavor I seasoned the chicken with MRS.DASH GARLIC AND HERB, and browned it in butter and olive oil first, removed the meat to a plate and poured off the oil from the pan, added the meat and broth back to the pan and followed the recipe as written from there. My DH liked it so much, he went back for seconds, and continued to pick at it as we cleared the table.
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3 users found this review helpful

Raw Pasta Sauce

Reviewed: Mar. 22, 2012
This sounds like a good option for a hot night dinner but I think I would puree a garlic clove with the tomatoes.
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3 users found this review helpful

Jeannie's Kickin' Fried Fish

Reviewed: Jun. 14, 2014
As written, the coating tends to flake off easily. try mixing the salt and pepper with 1/2 cup of flour and coat the fish in this, shake off excess before dipping in egg mixture, again let excess drip off, then coat with crumb mixture. Let rest for about 10 minutes before frying.
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2 users found this review helpful

Codfish Chowder

Reviewed: Mar. 27, 2014
My DH and our friends gave it an A+. I didn't use fresh corn on the cob, but used 1/2 bag of "birds-eye"frozen petite white corn, and I had to improvise on the Old Bay's Seasoning. I pretty much knew what spices to put together, so I'm confident it was pretty close to what it would have tasted with the "Old Bay". I will be making this again. Thanks for a great easy recipe.
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2 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Nov. 5, 2012
I MADE THIS TODAY BECAUSE I HAD AN EXCESS SUPPLY OF MUSHROOMS ON HAND, WHITE, BABY BELLA AND SHITAKE. I USED ALL THREE. THE SOUP WAS WONDERFUL, HOWEVER THE RECIPE ONLY MADE 3 SIDE SERVINGS, FOR A SOUP AND SANDWICH MEAL. WILL ABSOLUTELY MAKE AGAIN, BUT MAYBE DOUBLE THE RECIPE FOR LEFTOVERS!
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2 users found this review helpful

Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Aug. 29, 2012
EXCELLENT! I SERVED IT OVER POLENTA SEASONED WITH FRESHLY GRATED ASIAGO AND FONTINELLA CHEESE,AND FRESH CHOPPED ITALIAN PARSLEY, AND A SIDE OF FRESH GARDEN RIPENED, SLICED TOMATOES.
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2 users found this review helpful

Swedish Meatballs (Svenska Kottbullar)

Reviewed: Jun. 22, 2012
THESE MEATBALLS ARE GOOD, BUT I PREFER A LITTLE MORE FLAVOR, SO I DOUBLED THE SPICES THE SECOND TIME I MADE THEM. I ALSO ADDED SOME NUTMEG AND ALLSPICE TO THE GRAVY.YUM! SERVED OVER NO-YOKES WITH STEAMED ASPARAGUS ON THE SIDE.
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2 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Jan. 26, 2012
Excellent basic Alfredo, doctor it up! Try adding some finely chopped fresh basil and Italian parsley and or a dash of nutmeg. Maybe a little sliced fresh mushrooms or some lemon zest to serve over shrimp, how about some crumbled bacon or sun dried tomatoes? The possibilities are endless.
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2 users found this review helpful

Five Hour Stew

Reviewed: Jan. 9, 2012
Excuse me, when do you add the burgundy, and shouldn't you brown the beef first?
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2 users found this review helpful

Skillet Fish Dinner

Reviewed: Dec. 16, 2012
I USED TILAPIA AND I FORGOT THE FISH SEASONING AND OMITED THE HOT SAUCE, BECAUSE HUBBY DOEN'T LIKE SPICY, BUT IT STILL TASTED VERY GOOD. I STIRRED IN 1 CUP OF PRE-COOKED MINUTE RICE , AND SUBBED 1/2 CUP OF PETITE DICED CANNED TOMATOES FOR THE FRESH AS THEY ARE PICKED GREEN AND DON'T HAVE ANY FLAVOR THIS TIME OF YEAR. I SERVED IT WITH STEAMED ASPARAGUS AND CRESCENT ROLLS. NEXT TIME, I WILL TRY TO REMEMBER TO ADD THE OLD BAY AND SNEAK IN A COUPLE OF DROPS OF SMOKED TABASCO.
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1 user found this review helpful

Slow Cooker Creamy Beef Stroganoff

Reviewed: Dec. 6, 2012
I would like to suggest adding 2 tablespoons of tomato paste and a teaspoon of mustard powder to the recipe as written. If wine is added in place of water(good idea,) it should be a dry white wine, if you use red, it becomes a cross between Stroganoff and Beef Burgundy which might taste good too, but I've never tried crossing the two, each has its own excellent flavor. The beef will be easier to slice thin if it is partially frozen, and will also be more tender (with less cooking time) if cut cross grain. I agree, the beef should be browned before adding to the pot, how about deglazing the skillet with the wine to get all the flavor?
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1 user found this review helpful

Best Egg Rolls

Reviewed: May 17, 2012
The best egg rolls I've ever eaten were made with mung bean sprouts and some cabbage and a good amount of black pepper.
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1 user found this review helpful

English Pasties

Reviewed: Apr. 10, 2012
I have eaten CORNISH PASTIES many times in the U.P. of Michigan and they always contain rutabaga, in approximately the same proportions as potato..,and everything is diced, not cubed.
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1 user found this review helpful

English Pasties

Reviewed: Apr. 10, 2012
I have eaten CORNISH PASTIES many times in the U.P. of Michigan and they always contain rutabaga, in approximately the same proportions as potato..,and everything is diced, not cubed.
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1 user found this review helpful

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