JEPPER Recipe Reviews (Pg. 1) - Allrecipes.com (1231138)

Black Bean Spread

Reviewed: Apr. 2, 2011

Very good; quick and easy. My can of black beans measured a tad over the 1 1/2 cups required in the recipe. I also sprinkled some fresh chopped cilantro on the top for visual appeal. You could also use parsley for the same effect. If I made this again, I would probably add some lime or lemon juice.

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2 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Dec. 25, 2010

Just wonderful! If you like artichoke dip, you'll love this, if made with Alfredo sauce. Don't use the nasty alfredo in the jar; I used "Alfredo Sauce" by R. Swift on this site, and quadrupled the recipe (except for parm). Took me about 10 minutes, and amount of sauce was perfect. Only other change was to reduce rosemary to 1/2 t. dried. Tip: the absolute best way to drain spinach is to squeeze the defrosted spinach between two plates.

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4 users found this review helpful

Roasted Garlic Flat Iron Steak

Reviewed: Dec. 16, 2010

Very good! Here's how to make it easier - YOU DO NOT NEED TO PEEL the garlic cloves, just separate from the bulb of garlic. Cook in a scrap of foil, and once cooled a bit, the garlic will squeeze right out of the skin. I also found the garlic will burn if cooking over a temp over medium.

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21 users found this review helpful

Healthy Garden Salad

Reviewed: Sep. 26, 2010

I've made this several times, and actually crave this salad, with it's bright, clean flavors and protein punch. Fresh cilantro is a must, although also good is the tube of cilantro that most supermarkets sell now. TIP: microwave your limes for about 30 seconds; you'll be amazed at how much more juice you'll get.

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5 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Nov. 29, 2009

To Die For! I followed the recipe exactly, except cooked the mixture in the oven for 15 minutes, and it was perfect! I wouldn't double the topping; the actual recipe yields thin, crispy bites of heaven. More topping would make it too rich, IMHO. If your brown sugar and butter are not combining well in the microwave, just keep stirring; they will combine by the end of the 2 minutes. UPDATE: I made this again, and discovered that if you don't use a pan in which the crackers fit snugly, the sugar/butter base will spread too thin and may burn.

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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 14, 2009

SAFETY ALERT! If you don't follow the recipe directions and decide to start with raw chicken, be sure to boil the soup or bring to at least 170 degrees, to kill bacteria.

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6 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Nov. 1, 2009

Not too bad, for a soup made mostly from canned goods. Make sure not to boil the soup after adding sour cream-it may curdle. Also, for the measurement-challenged like me, 2 quarts water=8 cups.

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4 users found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 30, 2009

Simple with a sophisticated taste, and good for you too. What's not to love? You must use a good brand of balsamic vinegar or it may be bitter. I used the full amount of vinegar and even my kids loved it (but they woudn't have eaten it if I told them vinegar was in the dish). I would serve this to guests, and that's saying alot.

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0 users found this review helpful

Frog Cupcakes

Reviewed: Oct. 17, 2009

After making 30+ of these babies, I found a way to speed up the tedious process of decorating these cupcakes. First, cut the marshmallows in half as directed, since the round big eyes they create gives them visual appeal. After rolling in green sugar, glue the chocolate eye on the "sticky" side using frosting. Then, with one finger on the "unsticky" side and your thumb on the chocolate chip, place them FIRMLY on the frosting. These were definitely worth the work involved - sooo cute! My daughter helped by glueing on the chocolate chip. We decorated some frogs with green sugar on the frosting (like instructed) and some without, and we decided that they were cuter without. Lastly, we used red Twizzlers "pull-n-peel" to make the mouth.

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6 users found this review helpful

Panzanella Salad

Reviewed: Aug. 10, 2009

Oh this is tasty!! The 6 cups of bread cubes used in the recipe required just over 3/4 lb. loaf ciabatta bread. Speaking of bread, definitely use a crusty, hearty bread for best results. I got mine on the clearance rack at the supermarket (almost expired). Also, I would not bother making this recipe unless I had extremely fresh, tasty tomatoes. It's all about a few fresh ingredients with this recipe. My guests were raving over this!

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1 user found this review helpful

Country Green Beans

Reviewed: Jul. 18, 2009

I'm a fresh and simple kind of gal when it comes to veggies, but this was a nice change. There's quite a bit of butter sauce after cooking, which I poured over our baked potatoes, and placed a dab on our steaks. Delish! I took off about 5 minutes of cooking time, and they were nicely crisp/tender.

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1 user found this review helpful

Cream Cheese Squares

Reviewed: May 19, 2009

Well, after all the spectacular reviews, I was left feeling disapointed with the end result. The squares were good, just not anything exceptional in my opinion. If I'm going to eat something with that many calories, it needs to be worth it! To reduce the look of the crescent dough "lines," lightly pinch the dough together at the seams, then smooth over with your fingers dipped in warm water.

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3 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 14, 2009

Considering all the rave reviews, I was sorely disappointed. The end result tasted like something out of box, perhaps because of the manufactured taste of the soup? My husband liked it, however. Might taste better with a roux made with butter, rather than the condensed soup.

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1 user found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 25, 2006

I'm picky about cookies, and these are absolutely fabulous! As earlier reviewers said, just the right balance of flavors and crispy/chewiness. I rolled mine in a combination of red and green sugar, and chilled for 2 days before cooking! (ue to time constraints)

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1 user found this review helpful

Best Italian Sausage Soup

Reviewed: Oct. 14, 2006

Eh, didn't care for this, but my husband enjoyed it. After cooking for the time stated in the recipe, I thought the green pepper strongly dominated the sauce. In fact, after only one hour cooking, I tasted the dish and felt the flavors were more well-balanced than the end result. So... if made again, I would probably shave off an hour or two of cooking time.

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3 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Aug. 29, 2006

Wonderful! A few tips: for the best flavor, use unsalted butter and a crushed clove of garlic, instead of the powdered variety. Also, I used skim milk, lower fat cream cheese, and only about 3 oz. parmesan, and it was still superb, but much lower in calories. I did not use a non-stick pan, and had no problems. After incorporating the milk, I didn't cook it over a few minutes or so. It was thin, but thickened up nicely as it sat. I used this sauce instead of tomato sauce when making lasagna, and it was fantastic!

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4 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 24, 2006

Yum! I used dutch cocoa (gives deeper chocolate flavor) but otherwise followed the recipe exactly. The finished batter was extremely dry, in fact, had the same texture as worms in dirt, which was appropos considering I pulled the zucchini from my garden, but the brownies turn out amazingly moist. A much healthier alternative to standard brownies.

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3 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Oct. 4, 2005

Love this recipe! Other reviewers suggest adding beef broth, peppercorns, etc., but I think this comfort food is best made simply, just like good 'ol mashed potatoes. Speaking of potatoes, if you decide not to use them, expect the broth to be pretty salty since the potatoes absorb a good amount of salt during the cooking process. Also, for those with kids, mash the potatoes and carrots together (or separately) with a fork, add a little butter, and they'll probably love it! Mine did (age 6 and 7).

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8 users found this review helpful

Chocolate Eclair Cake

Reviewed: Jun. 19, 2005

This recipe is extraordinary because it uses very ordinary ingredients that result in the sophisticated taste of eclairs. A few hints: MAKE THE SAUCE FIRST! It will be nearly cool and ready to spread by the time the other ingredients are assembled. If you want a more "true" eclair taste, use honey graham crackers instead of chocolate. You do not need to butter the pan first, and you do not need a full package of graham crackers. I counted about 20 in my 13x9 pan. Take the time to make the chocolate sauce. It tastes much better than canned, and doesn't have all that heart-clogging palm oil in it. Also, the sauce needs only 1/2 t. vanilla in my opinion.

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105 users found this review helpful

Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Dec. 23, 2004

I would not have called these "sugar cookies" since they are not sweet at all and taste strongly of baking powder. Neither my kids nor I liked them. I give this recipe two stars only because the dough was easy to roll and cut out (roll between 2 sheets of wax paper; works great with little mess!)

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