Jax Recipe Reviews (Pg. 1) - Allrecipes.com (1284584)

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Quick Hoppin' John Soup

Reviewed: Dec. 31, 2011
This soup is fantastic! Very easy to prepare. I had a difficult time finding the black-eyed peas in a can. I looked at three stores and was about to buy a bag of dried black-eyed peas (finally the last store at least had them that way) when I remembered a reviewer said they bought them frozen. The store did have them frozen (thank you Joe G. because I would not have even thought to look in the frozen foods). I prepared them the way the bag said, drained them, and then added them to my soup. I also took the advice of viewers and added onion and celery to the sausage while it was cooking, about ½ cup each. My sausage was just regular sausage so I just added sage to it while it cooked. I used Uncle Ben’s long grain and wild rice mix and did not think the end result needed any added salt. My whole family liked this soup. We had never had black-eyed peas before, but we all liked them. I think this soup would also be great with spinach or kale dropped in the last few minutes of cooking and will probably try it that way the next time I make it – and there will definitely be a next time.
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Big Soft Ginger Cookies

Reviewed: Feb. 27, 2011
These are good cookies. I really wanted mine to turn out with the crinkle look. I did not have margarine so I used butter. I refrigerated the dough for 1 hour. I followed the directions and slightly flattened the dough balls and they turned out good, but not crinkly. But the second pan of cookies I forgot to flatten the dough and they turned out beautiful. Note my photo – the cookie on the left was flattened slightly before baking and the cookie on the right was baked as a ball. That is the only difference. I prefer the crinkle look. I will definitely make these again.
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Beer Sausage

Reviewed: Nov. 17, 2010
This dish was okay. My husband is a cabbage fan and just said this was okay – not wonderful. He didn’t really like the Italian seasoning. My son loved the kielbasa and potatoes. Kielbasa always tastes good cooked in beer, and the vegetables were good cooked in the beer too. But I think the onion would be better in large chunks instead of chopped. I doubled the carrots, onion and red potatoes and thought it didn’t look like enough beer in the pot, so I added another bottle. But in the end, I think one bottle would have been fine because even the cabbage (only half covered in the beer) cooked up great with the lid on the pot. I did not layer the ingredients; I just mixed everything together except for the cabbage which I was trying to keep in the quartered chunks.
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Bada Bing Bada Banged Potatoes

Reviewed: Sep. 15, 2010
I guess I am in the minority here, but my family did not like this. The parmesan cheese was extremely overwhelming. Maybe if the parmesan was cut by 3/4th we would like it, but I probably won’t try it again to find out.
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Mosaic Salad

Reviewed: Sep. 15, 2010
My family loves tomato and cucumber salad with vinegar dressing. I hadn’t thought about adding summer squash to it before, and liked that idea. But we did not care for the flavors of the dressing in this salad. I’ll go back to the basic vinegar, sugar, salt and pepper dressing like in Tomato and Pepper Salad on this site. The layering of this salad does make it very appealing to the eye though.
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Golden Baked Chicken

Reviewed: Jun. 5, 2010
We didn't like the flavors. It reminded me of when my mom used to put Shake and Bake on chicken once in a while when I was a kid. The chicken was juicy though. I won't make this again.
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Tender Crisp Sugar Cookies

Reviewed: Mar. 10, 2010
Wow, I couldn’t believe it when I found this recipe. It is almost the exact recipe my mom has made ever since I can remember (her recipe adds 1 tsp more salt). She told me her best friend gave her the recipe 45 years ago. Her recipe even has the same name, Tender Crisp Sugar Cookies. Depending upon how you bake these they turn out differently. I have rolled them out thick with a short cooking time and they turn out very soft and stay soft and are great with icing. I have just used them as a drop cookie, or my mom likes to roll them out thin to make them crispy and then frost or sugar them. My husband likes them when I roll them into balls then press them slightly with a glass and when they are fresh out of the oven I sprinkle them with sugar. I like them with chocolate icing. My crazy son likes them best when I make them with less flour (he calls them sugar cookies made wrong because I accidently left out TWO cups of flour once) they really spread when baking, but turned out chewy and good. This is an all time favorite that can be eaten plain, sugared or iced, dropped, rolled out or rolled into a ball. Love them.
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Mom's Zucchini Pie

Reviewed: Mar. 9, 2010
I used 1 tablespoon butter and triple the onion. I also added some basil and garlic. But the most important ingredient I added is 2 teaspoons of yellow mustard. Spread the yellow mustard over the crescent rolls after they are pressed into the pan. This really brings this recipe up a notch in flavor.
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Baked Spaghetti I

Reviewed: Mar. 4, 2010
Years ago, my mom got this recipe out of the Taste of Home Magazine. The only difference is that the original recipe also adds a small can of sliced olives, 2 tsps of oregano instead on 1 tsp and uses a 28 oz can of diced tomatoes. I can take or leave the olives and extra oregano, but I think it needs the larger can of tomatoes. I probably add more cheddar cheese than it calls for because I never actually measure the cheese. Plus don’t forget to drain the grease from the ground beef mixture before adding the tomatoes. We make this often as it is a family favorite and it is great for taking to pot lucks.
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Guacamole

Reviewed: Feb. 27, 2010
I have never liked guacamole, but I needed some for seven layer dip. After making this, I forced myself to taste it. Oh wow was it delicious. I was so excited about this recipe. But after it sat in the refrigerator for a couple of hours, it seemed very salty. I will definitely try it again, but with half the salt and maybe a little less lime (my lime was very juicy). *(Update)* I made this again with a little more avocado (my avocados were larger than the first time a made it) and I used only ¼ tsp salt but still plenty of lime juice. It wasn't as good immediately, but after an hour in the refrigerator for the flavors to meld, it was delicious. So I suppose if I plan to eat it immediately without time for the flavors to meld I would add almost a tsp of salt. But usually I make it a little ahead of time so the salt definitely needs to be cut down drastically from what the recipe calls for.
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Sloppy Joe Sandwiches

Reviewed: Feb. 25, 2010
This is a good recipe. I usually like to try recipes as they are written, but I did make a few changes to this one. I used 2 lbs of ground beef so I upped the serving size to 8. Instead of onion powder I added one chopped onion to the ground beef as it was browning. I used less ketchup and increased the water so in the end I had the same amount of liquid the recipe calls for, but equal amounts of each (1 ¼ cup ketchup and 1 ¼ cup water for my serving size of 8). I added 1 teaspoon cumin and decreased the brown sugar to 1 TB for the whole 2 lbs of ground beef I used. I also simmered it uncovered so it would thicken. It turned out great.
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Dash's Donair

Reviewed: Feb. 21, 2010
The meat was really good – tasted a lot like the lamb in gyros because of all the spices and mixing process the ground beef goes through. I did not feel like this recipe was complete. If I hadn’t researched Donairs, or read the reviews, I wouldn’t have known to lightly fry up the thin slices of meat and serve it on a pita. I think this should have been part of the recipe for people who have never heard of a Donair like me. I used a Bosch mixer to knead the meat and it turned out great. The Donair sauce thickened just fine (I added the vinegar all at once like other reviewers said to do). I made three sauces – a tzatziki sauce, a red greek meat sauce and the Donair sauce. We liked all of the sauces - they were just different from each other. The Donair sauce is sweet and garlicky, the tzatziki sauce is cool and refreshing and the meat sauce is savory. I realize if you use a different sauce it probably doesn’t qualify as a Donair, but the meat does go well with other sauces. We will definitely make the meat again.
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Phyllo Chicken Packets

Reviewed: Feb. 14, 2010
I really wanted to like this recipe. The finished product looked great. We did not like how they tasted. I followed the recipe exactly, but no one in my family ate more than a couple of bites of this. I was really dissapointed.
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Schlotsky's Bread

Reviewed: Feb. 13, 2010
This is great bread. Very close to Schlotzsky’s bread. I made 6 little ‘buns’ in 4 inch tart pans. The first night we had Schlotzsky original sandwiches by melting cheddar cheese on one half and mozzarella and parmesan cheese on the other side under the broiler. Then added chopped kalamata olives, warmed ham, genoa salami and turkey with a garlic dressing and a little mayo and shredded lettuce. I didn’t have any tomatoes or onions, but that would have made it perfect. Two days later, we built mini pizzas out of the bread halves. Very yummy, I will make this bread often. Thanks for the recipe.
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Chicken Marsala

Reviewed: Nov. 3, 2009
We didn't really care for the sauce, very strong wine flavor even after simmering it for a long time. We usually like wine sauces, so I guess Marsala wine just isn't a favorite for us. My son loved the chicken without the sauce.
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Iced Pumpkin Cookies

Reviewed: Apr. 3, 2002
These cookies are good. I added 1/2 cup chocolate chips. They were a little sticky spooning them on the cookies sheet, but well worth the effort.
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Linguini with Vegetables

Reviewed: Apr. 1, 2002
This one is good. We even ate it cold the next day.
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