james rogers Recipe Reviews (Pg. 2) - Allrecipes.com (13150095)

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james rogers

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Taco Seasoning I

Reviewed: Feb. 10, 2011
Excellent (with a few minor adjustments). In place of the crushed red pepper I used 1/8 tsp cayenne pepper. Also added 1 tbs corn starch (as per some other recipes used for holding the mix onto the meat). Use ~2.5 tbs per 1 pound of ground beef.
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5 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 10, 2011
Excellent (with a few minor adjustments). In place of the crushed red pepper I used 1/8 tsp cayenne pepper. Also added 1 tbs corn starch (as per some other recipes used for holding the mix onto the meat). Use ~2.5 tbs per 1 pound of ground beef.
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37 users found this review helpful
Photo by james rogers

Tomato Brie Bow Tie Pasta

Reviewed: Feb. 6, 2011
Good, quick dish! I did agree with previous reviewers that it was a bit sweet by itself. However, paring it with a spinach salad and a glass of shiraz made it quite balanced overall. I disagree with other reviewers who say to increase the Brie or decrease the pasta. There is a distinct taste of Brie in the dish and I believe more would be too much. The amount of pasta is also just right. Cutting the pasta in half as one reviewer recommended would result in pasta floating in a sauce. I made this dish in February. However, I think it would be best as a light dish during a cool summer evening. (A good option for those going for Meatless Mondays too.) Cheers!
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4 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Feb. 4, 2011
Good turkey burger. Not as dry as many others. I did add worcestershire and diced jalapenos and I think they were a great addition to the final flavor.
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5 users found this review helpful
Photo by james rogers

Merwin's Shrimp Gumbo

Reviewed: Jan. 20, 2011
I thought this was just ok. I did not expect a New Orleans dish but I did hope for something closer than this turned out.
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6 users found this review helpful

Favorite Green Bean Casserole

Reviewed: Dec. 19, 2010
I don't know if I did something wrong but I followed the recipe exactly (although i did use fresh green beans). However, my casserole did not taste like any I had before or have the proper texture. For the most part the mixture just fell to the bottom instead of remaining on the green beans and the beans did not get as soft as they typically are in a casserole. Tasted more like green beans with some soup in the bottom.
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5 users found this review helpful

Texas Glazed Pecans

Reviewed: Dec. 19, 2010
This was good. However, i did not think it was so much a glaze finish. The final product was more like spiced pecans with a crystallized sugar coating. Still trying to find a good glazed pecan recipe.
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7 users found this review helpful

Oh So Tender Brisket

Reviewed: Dec. 19, 2010
I followed this recipe exactly with the exception of not using flour (it really isn't necessary.) and I increased everything since I had a larger piece of meat. My brisket was 10 lbs. The only thing I do not understand is why the cook time (as written for a 3lb brisket) is so long. I figured my brisket would take several more hours just based on the size. I checked it at 6 hours just to see how it was coming along and the temp was already 210F! It was fall apart tender and tasted great. I just had to scramble to get the rest of dinner ready.
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4 users found this review helpful

Christmas Cheese Ball

Reviewed: Dec. 19, 2010
This is a fine standard cheese ball recipe. Nothing special but everyone liked it. I did add very thin sliced and chopped corned beef; adds an additional touch of color and helps the taste a bit.
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4 users found this review helpful

Spiced Pecans

Reviewed: Dec. 11, 2010
Just okay... I thought it just tasted like sugar with a bit of pecan flavor. The other spices did not seem to come through. I guess it would be good for someone who really likes pure sugar. I won't be making again...
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7 users found this review helpful

Crust for Veggie Pot Pie

Reviewed: Dec. 11, 2010
Excellent!
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 11, 2010
Overall a very good dish. I have a few minor suggestions that i feel made an improvement. 1. Add one large potato. I think potatoes help give a pot pie a more hearty feel. 2. I cut back the chicken broth to about 1 cup and added one can of cream of mushroom soup. I have not made the recipe as directed but my guess is that with the cream soup the liquid mixture is thicker and makes for a better final product. (I would have used cream of chicken but did not have any on hand). 3. Triple the amount of pepper used. This may seem like a lot but i still did not particularly taste pepper in the final product and i believe it helps to bring out more flavors. 4. Cut the celery seed. I did not have any but I am not sure that 1/4 teaspoon would make a difference. 5. Finally, in stead of using two pie crusts I used the recipe below and used a 11x7 baking dish. "Crust for Veggie Pot Pie" by PATTECAKE Thanks
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5 users found this review helpful

Stuffed Green Peppers II

Reviewed: Jul. 24, 2010
Pretty good. I left out the spaghetti sauce... it just didn't seem the right thing to add.
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4 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Feb. 19, 2010
Excellent dish! I used whole wheat linguine which seemed to work well. I used the amount of sauce mix called for but unlike some other reviews found it an adequate amount. I don't see this as a sauce heavy dish. Next time I will cut back on the pepper... or maybe not use freshly ground; the pepper flavor did seem a bit much. (Has anyone tried it with packaged pepper? how was it? If you used less fresh-ground pepper what is the right amount? thanks)
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 14, 2010
EXCELLENT! enough said
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2 users found this review helpful

Displaying results 21-40 (of 46) reviews
 
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