JENHARVHOL Recipe Reviews (Pg. 1) - Allrecipes.com (1242864)

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Crustless Spinach Quiche

Reviewed: Jul. 22, 2009
Very very good. and easy! I added peppers and tomatoes to the onions, would highly recommend tomatoes - goes great with spinach. Also used a combination of cheddar and swiss because i didn't have any muenster. Very appetizing, quick, easy, and cheap! We have eaten for breakfast and also for dinner.
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Black Beans and Rice

Reviewed: Jul. 22, 2009
Quite good as written, although I used chicken broth in place of the veg broth, because that was what I had. Would recommend adding diced canned tomatoes and corn as well. I also threw some sharp cheddar cheese on top and broiled for a few minutes which added some nice flavor as well. Very good pantry meal for a busy night. Tastes better the next day!
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1 user found this review helpful

Crispy Chicken Parmesan

Reviewed: Jul. 22, 2009
This was good, although I think with a little doctoring it could be great. I made it with breadcrumbs instead of crushed croutons. Next time I will add some croutons or some additional seasoning because it could have used a little more kick. The chicken was tender though. I would also recommend pounding the chicken to flatten it first, that way you get more of the crispy coating in each bite. It browned nicely and was indeed done in 20 minutes.
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4 users found this review helpful

Sweet Potato Pie I

Reviewed: Nov. 28, 2006
I made this for Thanksgiving. I thought it was very good, and exactly what I was looking for, plus had few ingredients and was pretty quick and easy. It did taste exactly like a pumpkin pie though, which left me wishing I had just made baked sweet potatoes - my favorite!
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Strawberry Refrigerator Cake

Reviewed: Jul. 3, 2006
This was excellent. I followed advice and added 1/2 tbsp corn starch to the topping mixture before adding to the cake. I refrigerated for about 2 hours after adding the strawberry puree before adding the whipped topping, then refrigerated overnight before serving. If you're noticing that the puree isn't sinking into the cake, poke more holes and sweep the puree over the holes with a spatula or spoon, that will force it into the cake. Ours held up very well and served beautifully. Everyone raved. I particularly liked how easy it was to make.
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Chocolate Eclair Dessert

Reviewed: Jun. 7, 2006
This was pretty good, but not as spectacular as the other reviews led me to believe. I found the chocolate icing to be too thick and creamy - I would prefer a chocolate glaze as some others suggested. I just ate the bottom part and left the chocolate layer alone, but my husband liked it and finished it off.
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Bacon and Tomato Cups

Reviewed: Nov. 4, 2004
These were good. I used lowfat biscuits, lowfat mayo, and turkey bacon. Made these for a get together, they were not as well received as the spinach dip but they got eaten anyway. My sister made them for a card night and said they were the first thing to go, though one of the easiest to make. Just tore off pieces of the dough and kindof stuffed it down into the mini muffin tin. If you stuff them just over half-full (depending on what kind of dough you use, probably), they will rise about the muffin cup and encircle the dough, making them look quite nice and shapely once taken out of the pan. Recommended.
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Chicken Tetrazzini for a Crowd

Reviewed: Oct. 4, 2004
This was good. I made the full recipe and gave one to my neighbor, though I haven't heard her verdict yet. My fiance and I managed to finish the one pan in about 3 days. I used precooked chicken and canned (low-sodium) chicken broth. I added frozen broccoli and sauted the 1 lb of mushrooms with 2 cloves chopped garlic and 1 small onion in good olive oil. I also added black and red pepper, and used both mild and sharp cheddar cheeses. Next time (and my fiance says there will be a next time!) I will not use 3 cans of cream of mushroom soup. I will probably use 2 cans and add more broth, I found the condensed soup made the whole dish very heavy and I would have liked the texture a bit more if it were creamy rather than gloppy. Thanks though, for a functional recipe.
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Chili-Lime Chicken Kabobs

Reviewed: May 21, 2004
We thought these were great! I followed the recipe exactly, except I had no onion powder - so I added some finely diced fresh white onion to the marinade. I marinated the chicken for about 4 hours, and it had a nice flavor. Skewered with grape tomatoes, whole mushrooms, and red onions, and served with basmati rice. Fantastic! I highly recommend grilling grape tomatoes - they have the nicest, sweet, smoky flavor. Next time I will try cutting the oil just a little and maybe adding more vinegar or lime- that should intensify the flavors and cut a little of the fat. Great recipe!
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Frozen Sherbet Dessert

Reviewed: May 10, 2004
Very good. Just make sure you remember to thaw the raspberries. I didn't, and they were a little crunchy. :) The bananas were heavenly with the sherbet. Very nice, light dessert.
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11 users found this review helpful

Crepes with Spinach, Bacon and Mushroom Filling

Reviewed: May 10, 2004
This was good, but for me, the spinach was too much - it overwhelmed all those wonderful cooked mushrooms! I used a little less lemon in the sauce, and was a little put off by the texture of the sauce - I think maybe it curdled a little? It still tasted fine though, and everyone liked it.
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Basic Crepes

Reviewed: May 10, 2004
Excellent, easy recipe. I used a good pan and had no trouble with sticking, flipping was easy. Once you let the batter set, just before flipping, I like to shake the pan hard to loosen the crepe, that makes it easier to flip. I served these with a savory filling with success, but I think I would like to have them next time with fruit and powdered sugar!!
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Strawberry Bread

Reviewed: May 10, 2004
This was pretty good. I made it lowfat by subbing cinnamon apple sauce and banana puree for the oil. I think this made the bread more dense. It might be better with a chunkier applesauce, or with the oil. If I make it again, I will add lots more strawberries - they are definitely the best part, they should be in every bite!
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Indonesian Satay

Reviewed: Mar. 17, 2004
The chicken was awesome, I was not that impressed with the peanut sauce. If I make it again, I will use creamy peanut butter and make a significantly smaller amount - we had cups and cups of peanut sauce I ended up throwing out.
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3 users found this review helpful

Turkey Empanadas Grande

Reviewed: Mar. 17, 2004
I followed the recipe pretty closely, and we enjoyed this. I did not add cilantro (didn't have any), and I added considerably more of all spices called for. The texture and consistency of the meat mixture was fine. I let it cool a bit before adding to the pie crusts. It's good reheated also.
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Sesame Shrimp Stir-Fry

Reviewed: Nov. 19, 2003
This was very good. I followed the recipe exactly except I subbed low sodium soy sauce for the teriyaki (this made it more savory than sweet-- we don't care for teriyaki sauce very much), and I used a frozen pea vegetable mix I had in place of the sugar snaps, which are not in season and were very expensive here. The spiciness was just right, and I love that it stays mostly on the shrimp. I did add a little more cayenne for some more heat. The corn starch glazes up the broth very well, makes plenty (I thought) to go over the rice-- which I did not make very much of. This recipe took me a while to make because I had to peel and devein the shrimp, but had I not had to do that, it would have been quicker. Definitely a thumbs up! I will make this again.
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Mexican Chicken Stew

Reviewed: Nov. 18, 2003
I followed this recipe pretty much exactly, making only the following changes: I used a little less than 7 cups broth (my pot wouldn't fit any more than 6), only about 1 pound chicken pieces, more chili powder and cumin than called for, and more jalapenos than called for. I thought it was quite good-- I only got 2 bowls, everyone ate it up. I really liked the addition of fresh zucchini, and I think the cinnamon, along with the chili powder and cumin, add a really nice, distinctive flavor. I will make this again, and maybe add some more vegetables. I had some after the cooking time recommended, and then simmered it for another hour or so-- as with all soups, this improved the flavors. Recommended.
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Tuscan Style Bean Soup

Reviewed: Nov. 10, 2003
This was kind of blah. It looks absolutely fantastic and colorful, but I just found it a little bland for my taste. I added some red pepper flakes to spice it up a litte, but, well, I was a little disappointed at how all these wonderful ingredients came together so uninterestingly. Maybe I like salt too much or something, but the addition of salt definitely helped the flavor.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 20, 2003
This was good. My first attempt at Pumpkin anything. I find that the smell of the canned pumpkin is very unappealing, but the bread itself was very good. I used Pumpkin Pie Spice & Cloves, in place of the individual spices, and subbed applesauce for the oil. The recipe made 4 small loaves and 6 muffins for me. I don't have any cool whip, but I think it sounds like that would be a great serving suggestion-- this is alot like gingerbread. Thumbs up!
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Shrimp and Andouille Sausage with Mustard Sauce

Reviewed: Oct. 8, 2003
I thought this was very good. My boyfriend was less than enthused, he is not a big fan of sausage-- which flavor permeates the entire dish. But, to each his own. The wine-cream reduction really does make for a flavorful sauce. I used about 1/2 the amount of cream called for, doubled the veggies, added some green pepper (red would work too I think), and it turned out quite fine. Served over angel hair (I think the delicacy of the pasta highlights the sauce), with crusty french bread and a salad. Oh, and I used a simple grainy deli mustard because I forgot to pick up anything fancier-- and it turned out fine. Thumbs up!
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