joyello18 Recipe Reviews (Pg. 1) - Allrecipes.com (13020476)

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Spinach and Spaghetti Squash Quiche

Reviewed: Apr. 16, 2014
Added 1/4 tsp salt, used fresh chopped greens, almond milk, whole eggs, 2 tbsp green salsa, mix of cheeses including mozzarella cheddar feta
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Salmon with Dill

Reviewed: Aug. 19, 2012
Wow so easy and so good! Substituted olive oil for the butter. It was great by itself, but I served it with a simple hollandaise sauce and it was amazing!
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1 user found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Aug. 17, 2012
Wow this was soooo good! I made complete topping ingredients, and put them over only four fillets, instead of six. This just meant more topping per fillet. WE LOVED it! Also, I only had 2 Tbsp Dijon, so I used 1 Tbsp regular mustard in addition to the 2 Tbsp Dijon.
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0 users found this review helpful

Cheesy Baked Salmon

Reviewed: Nov. 6, 2011
Subbed mozzarella/parmesan for cheddar. SO AMAZING. And so easy!
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2 users found this review helpful

Mango-licious Tilapia

Reviewed: Jun. 22, 2011
YUM! I have made this recipe several times now, and it has become a family staple. The main change I do is puree some of the ingredients to make a marinade, and put it in a ziploc with the fish for an hour or so while I prep the rest of the meal. It is versatile to various citrus you have on hand. I have used a combination of orange, lime, and lemon, adding honey to sweeten if it comes out too sour. No red pepper. Pureed the onion, ginger (1 tsp dried ginger since I didn't have fresh on hand), cilantro, and 3 cloves fresh garlic with the juices and olive oil, added salt, and marinated all that together with fish for 30-60 min in a ziploc bag. Put diced mango, cilantro, tomato, and red bell pepper on top of fish and broiled in oven until done. SOOO good!
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2 users found this review helpful

Chicken or Turkey Crepes with Tarragon

Reviewed: Aug. 13, 2010
Time-consuming to make and totally bland. After making as directed, it tasted like bland biscuit gravey. I started dumping spices in to try to add flavor and redeem it. It still made blah, unattractive, soggy crepes despite my best efforts. Definitely will not repeat, and no idea how to salvage recipe, so won't try.
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4 users found this review helpful

Basic Crepes

Reviewed: Jul. 17, 2010
Great crepe batter for dinner / savory crepes. Made chicken and spinach crepes with this recipe, with no changes except to let the batter rest 1 hour before cooking (gets a better consistency and smoothness of flavor). I do not recommend it for dessert crepes because it is too thick. Use "dessert crepes" by ANN57 which are the perfect runny consistency for dessert crepes.
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1 user found this review helpful

Easy Greek Yogurt Cucumber Sauce

Reviewed: Jul. 17, 2010
Wow this is sooo much better than any tzatziki I've had at the Greek/Mediterranean restaurants in my city. Used full fat greek yogurt instead of plain and did not strain it; lowfat regular sour cream. Used 1/2 of a large cucumber, did not skin or de-seed it. Threw all ingredients into the blender (since I don't like cucumber chunks). Used 1/2 tsp salt and 1/4 tsp pepper. It was very liquidy/runny, which was perfect as a topping for the spinach crepes I was making. Wow! Usually with ethnic foods I really have to mess with the balance of ingredients to be happy with it, but this one was perfect as written! Love it and so does the family.
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5 users found this review helpful

Dessert Crepes

Reviewed: Jul. 6, 2010
Delish! After trying several crepe recipes on this site, the others ("Crepes" and "Basic Crepes") are a thicker batter; this runnier recipe is much better for dessert crepes. THE KEY to crepes is once you mix up the batter, let it sit at room temperature for an hour. Learned this from my aunt who took a master cooking class in France, and it made all the difference in the texture of the crepes. If you have ever disliked crepes for being "rubbery", letting the batter sit at room temperature for 1-2 hours is the answer. Batter gets rubbery if refridgerated and kept more than a day. Made one time adding 1 tsp vanilla, per other reviews, and another time without. It was excellent either way. I filled these with Nutella, and served them with strawberries or raspberries on top, sprinkled with powdered sugar and a dollop of whipped cream.
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34 users found this review helpful

Seasoned Turkey Burgers

Reviewed: Jul. 6, 2010
Recipe is fine, but not OMG Amazing like other reviewers seem to feel. My family and I much prefer Spicy Turkey Burgers by Food Diva (also found on allrecipes).
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1 user found this review helpful

Pizza On The Grill I

Reviewed: Jul. 6, 2010
Nice idea, but grilling dough doesn't work as described. After waiting 15 minutes for our dough to cook, the outside was burning and the inside was still moist. Had to bake the crust in the oven just so we could finally eat dinner. Disappointing.
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1 user found this review helpful

Sarah's Applesauce

Reviewed: Jul. 5, 2010
Wow. New family family favorite! LEAVE THE SKIN ON APPLES! Totally loved the extra texture and fiber the skin added, plus it reduced the prep time to next to nothing. Increased recipe to 12 apples and reduced brown sugar to 1/3 c. (since my family usually eats unsweetened applesauce, I didn't want it to be too sweet). It was a keeper!
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1 user found this review helpful

Lemon Icing

Reviewed: May 23, 2010
As written, way too sweet and thick. After making as directed and tasting it, I quadrupled the lemon juice. Then I added 1 Tbsp milk per other reviews, and it curdled. The end result was tangy and a good consistency, but nothing like the original recipe. And the curdling, while it still tasted fine, made all my dinner guests ask "what are we eating?" Would not make again.
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2 users found this review helpful

Wild Rice Stuffing for Turkey

Reviewed: May 21, 2010
Doesn't taste like anything. Dry and lacks flavor. After cooking as directed, I spent an hour or so trying to make it edible for Thanksgiving side dish. Added tons more herbs and spices, dried fruit, nuts, chicken broth, and more but it took so much work I don't remember it all anymore. Too much trouble, need a recipe that already works.
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7 users found this review helpful

Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: May 17, 2010
Made exactly per recipe. Not much flavor or zest. Not sure how to fix it. Have had lots of other people's similar recipes that tasted incredible. Would not repeat.
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2 users found this review helpful

Crustless Spinach Quiche

Reviewed: May 17, 2010
Good base recipe, but needs more "stuff" to make it worth repeating. Used 6 eggs and a combination of muenster, baby swiss, and sharp white cheddar cheeses. Added diced green olives, sun-dried tomatoes, reduced onion to 1/2, and sliced fresh tomatoes on top. Now THAT was incredible! It was juicy, tender, and sooo much flavor. Doubled recipe and cooked in 9x12 pyrex, had to almost double cooking time as a result. Served cut in squares for a baby shower - rave reviews!
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1 user found this review helpful

Best Spinach Dip Ever

Reviewed: May 17, 2010
Used olive oil mayo, light sour cream, pumpernickel bread, entire 10 oz package spinach, entire 8 oz can water chestnuts. This made it more of a vegetable side dish, and much healthier. Sooo yummy, great reviews from the party I took it to!
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1 user found this review helpful

Healthier Best Spinach Dip Ever

Reviewed: May 17, 2010
Great way to make a favorite recipe healthier! I still used the packaged leek soup mix to make it faster. The olive oil mayo is also a good alternative to the light mayo, and had great flavor. I also used entire 10 oz package spinach, and entire 8 oz can water chestnuts. Served with whole wheat pita and baby carrots. Great reviews from the party I took it to!
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23 users found this review helpful

Pizza Without the Red Sauce

Reviewed: May 17, 2010
Awesome place to start for non-sauce pizza! I used basil pesto blended with a small package of sun-dried tomatoes and more olive oil. I sauteed onions and red/orange bell pepper in olive oil before putting on top of pizza. Omitted jalapeno, tomato, butter, and dried basil since I had basil pesto. Made it with Amazing Whole Wheat Pizza Crust rolled very thin, and my whole family was raving!
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1 user found this review helpful

Hummus III

Reviewed: May 17, 2010
Five stars since this is a great foundational recipe with all the basic ingredients. I did reduce the tahini to 1/4 c, reduced lemon juice to 3 Tbsp, because I like it less bitter and less sour. From this basic recipe, you can make your own style. I cooked my own beans (soak overnight, rinse, boil in fresh water about 1.5 hours) added fresh cilantro, cumin, more garlic, more olive oil, and more salt since the beans were fresh and not canned where sodium is already added. I took it to a large party. Several hummus lovers felt it is one of the best ones they'd had (even better than their own recipes!) and several hummus haters were converted. I serve it with baby carrots.
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3 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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