jjam1303 Recipe Reviews (Pg. 1) - Allrecipes.com (1235236)

J.P.'s Big Daddy Biscuits

Reviewed: Oct. 4, 2011

Just made these an hour ago, and the hubby loves them. I like them a lot, but not my favorite. Nice and fluffy but, I'm still on the search for a better biscuit for me. Will continue to make these until I find it.

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1 user found this review helpful

Kentucky Biscuits

Reviewed: Oct. 4, 2011

My house is conflicted with this recipe. I personally didn't care for them as a breakfast type biscuit, I thought they worked better as a base for Kahlua Pork. My husband thought they were really good though. We both agreed that they could have been fluffier, but they were really moist. I'll keep in the box for savory instead of breakfast biscuits.

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Fajita Marinade I

Reviewed: Sep. 11, 2011

This was a great marinade to start with. I did have to change the cayenne pepper to chili powder, I didn't have any on hand. It was still great, but my husband and I both agreed that there was too much lime juice to our liking. I'll use an 1/8th of a cup next time but also use the chili powder. Oh, I also didn't want chunks of garlic so I used 2 teaspoons of garlic powder. All in all though, a great marinade and I'm sure that with the lime juice change it'll be even better next time.

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Holly's Chicken Cordon Bleu Casserole

Reviewed: Feb. 9, 2011

I cut this recipe back and it was still a little bit too much for us. I cooked it exactly as it said, but it was lacking some flavor. I believe that some garlic and onions would up the flavor tremendously so the next time I try it I will be adding that. I also think that using shredded or ground chicken would work much better. Chunks/strips were a bit cumbersome, I also think that a cheese mixture would bump up of the flavor. All in all, it is a good recipe but it just needs some modifications for our household.

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23 users found this review helpful

Cheeseburger Meatloaf

Reviewed: Feb. 9, 2011

This was great. We're a household of 2 so I cut the recipe back, there was still a little too much cheese/meat ratio but it was still great. Truly, this is going to be in our rotation for meals. It's a little bit of work, but if you were to prep it the night before you would have a great meal to cook the next day.

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6 users found this review helpful

Muffin Frittatas

Reviewed: Nov. 26, 2010

I just made this recipe this morning (day after Thanksgiving). I was looking for a great base to start with, and this one worked perfect. It's easy to follow and doesn't require a lot of thought to figure out how to modify it if your not able to convert the size. I poured the "batter" into the muffin tins and then added my own ingredients to each one so they were all different. Obviously, turkey was the main ingredient, turned out wonderful. Saved to my recipe box and I will be using this again to serve as my base from now on.

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8 users found this review helpful

Creamy Cheddar Cheese Soup

Reviewed: Nov. 4, 2010

As I suspected, this is a perfect base for cheese soup, and as a bonus it's already a fairly small serving. Which is good because this is a two person household. I made this by the book, did not change anything, well, one minute thing. I needed to steal about 1/2 cup of colby because I was shy of 1lb. It turned out PERFECT. The only thing I'm going to change is the types of cheese to try. The cheddar was good, but I only had sharp cheddar so there was a bit of twang to it. Next time, I'm going to do a "white" soup and see how it turns out. Best thing about this, is that it didn't break up or get an oil slick, everything just blended together. I recommend using a wooden slotted spoon for the entire recipe. It worked great and I didn't have to dirty a whisk or anything else until I had to use the ladle.

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3 users found this review helpful

Cheese-Stuffed Cherry Tomatoes

Reviewed: Nov. 3, 2010

I used this recipe as a guide to make my own version. I'm not fond of feta so I used a Mexican Crumbling Cheese, I ran out of red onion so I used a sweet yellow, and I'm not fond of red wine vinegar so I omitted it. I also used the small vine ripened tomatoes you buy in a container. This variation was perfect for me and my taste. Completely worth it.

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1 user found this review helpful

Frank's Red-Hot Buffalo Chicken Dip

Reviewed: Nov. 3, 2010

Well, I tried to make this for the first time and I wasn't impressed. I know this can be awesome because I've had when other people have made it. Maybe it wasn't this version however. I found this to be way to runny, I was hoping of a slightly thicker version. I think changing the quantities would help this problem though. Definitely needed more cheese.

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1 user found this review helpful

Pico de Gallo

Reviewed: Nov. 3, 2010

This is the perfect base to build upon. I omitted the jalapeno and fresh garlic, and just used the rest as a guide to make my own. No more seasonings in packets for me, if I knew it had been so few ingredients, I would have stopped using packets a long time ago. This is suppose to be a wetter type "dip" or "salsa" I make this for my taco dip however so I make it in a siv over a bowl, and it still turns out great.

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1 user found this review helpful

Broccoli-Cauliflower Salad

Reviewed: Nov. 3, 2010

This was superb. I made this yesterday for a small shindig and I was glad that I had enough left for a small container of leftovers for me. I bought one of those mixed broccoli/cauliflower bags and just used that. I omitted the eggs (not by choice, I ran out of time to make a few), and after reading a few reviews, I too cut the mayo/sugar/vinegar in half, and it was MORE than sufficient. This flavor is exactly like what you can get in the grocery stores. Next time I make this, and I will make it again soon, I'm going to add the egg, some peas, and shredded carrot. This is how I use to get it at a grocery store in WI and it was just divine. I'm also going to up the bacon. LOVE this recipe.

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Ham, Potato, and Cheese Soup

Reviewed: Nov. 3, 2010

I've made this two times now, once the full version the second I cut the recipe in half. Both times it just didn't turn out great. I've tried yukon gold's and russet, water and stock, both variations turned out the same. Not as cheesy as it should be and thin. Both times I had to use a corn starch slurry to thicken it up. I'm just not convinced that using the ratio of "cover with water" is good enough. I don't think I'll try this recipe again, it's time for me to move onto a new one.

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11 users found this review helpful

Quickest Mushroom-Barley Soup

Reviewed: Nov. 1, 2010

This was alright. I think I would have preferred it a lot less barley. To me it is a glorified french onion soup, so I think I'm going to combine this with my french onion soup and make one hullofa soup.

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1 user found this review helpful

Broccoli and Pork Stir-Fry

Reviewed: Jul. 27, 2010

We actually thought this was really good and has potential, but the orange was a bit much for us. We will try this again but with only a fraction of the orange. I also added snow & snap peas, carrots, and water chestnuts. The pork was awesome, but the orange really killed it for us. Will try again though.

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Taco Seasoning I

Reviewed: Jul. 27, 2010

This was a great starting block to make my own taco seasoning. We make tacos at least 2-3 times a month and it made more sense to make our own now. I bought slightly more expensive ingredients (because I know they are fresh) but I think that the cost difference is unbeatable for us. I usually only use half a tablespoon/whole tablespoon for a pound of turkey meat so I get my moneys worth. After getting it together for how we would eat it, the flavor was unbeatable, and even the reheating of the meat was better. It didn't just stay a blob in the dish. Would recommend this to anyone for 100% following the recipe or for a good starting block.

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Baked Macaroni and Cheese

Reviewed: Jul. 20, 2010

This was a decent dish. I used a mild cheddar instead of the cheese listed. Overall there were two things that I would change. One is the amount of mustard. For us it over powered the dish, so I would use less next time. Two is the amount of cheese. I realize it's a healthy dish, but there wasn't enough cheese. If it hadn't been baked it might have been creamier. It was still very good though.

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1 user found this review helpful

Chicken-Sausage and Bean Casserole with Sage

Reviewed: Jul. 8, 2010

This was a pleasant surprise for me. I wasn't able to use chicken sausage. I used 3 chicken thighs and made my own "sausage" seasoning. I also cut the recipe in half pretty much, and used 1 15oz can of beans. I loved it, the hubby not so much due to the strong taste of fennel. It's all good. I will be making this again, and I will be adding a custom recipe for this soon.

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Chocolate Chip Meringue Cookies

Reviewed: May 18, 2010

Very good, though I think the bake time/oven temp could have been longer/higher. It took longer to cook, but otherwise very good.

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1 user found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 31, 2010

The only thing I changed with this recipe is I pierced the meat 5 times and added whole garlic cloves in those holes. With that being said, this recipe is so simple is ridiculous, but so good. What makes it for me is the juice. We tried it plain, with the juice, on a bun with cheese, bbq the next day, and even on a pizza. Wonderful, this is going to be used as a base for almost all of my pork now. Thank you for sharing.

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Potato Skin Poppers

Reviewed: Jan. 20, 2010

I've made this twice now, and I'll continue to make it until I get the tweeking right. I added more onion, bacon, and cheese. I also added more sour cream this time to see if it would help with the extra cheese, and it didn't help that much. I also cooked the potatoes this time and I can't say that doing so made a huge difference in the overall taste or texture. I still feel like this is missing something and the amounts still need to be tweeked. It goes over huge every single time though, so still worth the work.

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