Jimmy IV Recipe Reviews (Pg. 1) - Allrecipes.com (13150095)

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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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33 users found this review helpful
Photo by Jimmy IV

Granny's Corn Flour Tortillas

Reviewed: Feb. 10, 2011
These were good, but not quite what I had hoped. This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done. Any suggestions?
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31 users found this review helpful

Homestyle Meatloaf

Reviewed: Nov. 14, 2009
Very good dish. I used two cups whole wheat bread crumbs in place of oats and used 1 pound of hot flavored sausage.
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12 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

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
Photo by Jimmy IV

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

Dad's Kickin' Jamaican Wings, Mon

Reviewed: Feb. 17, 2013
First of all the presentation was not so good. The wings were a very odd and unappealing green color. Beyond that the flavor was bland and in no way "Kickin"
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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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5 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

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

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

Creamy Hot Cocoa

Reviewed: Feb. 13, 2010
Was very creamy (which was nice). But WAY too sweet. I would not recommend giving this to children. They will be bouncing off the walls. Not sure how much but the sugar needs to be cut back.
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5 users found this review helpful
Photo by Jimmy IV

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

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

Crust for Veggie Pot Pie

Reviewed: Dec. 11, 2010
Excellent!
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4 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

Stuffed Peppers My Way

Reviewed: Mar. 24, 2014
Good basic meatless stuffed peppers (especially for a Friday during Lent). I left out the feta (forgot about it) but didn't miss it during dinner. I also used red, orange, green, and yellow bell peppers. The colors were very nice for presentation. (Leftovers were good as well.)
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3 users found this review helpful

Tangy Tomato Tart (Pie)

Reviewed: Sep. 8, 2013
Followed the recipe as is with changes as per the AR Magazine. I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch on the too moist side. Also, instead of fresh herbs I used dry. That way they could be added into the pie mix and baked in without being burned. I layered the generously sliced tomatoes half-stacked on one another so that there was basically two layers, to help give the tart some depth. Finally, I had plenty of pie crust left over (home made) so I cut strips and laid criss-cross over the top. Taste: not as "tangy" as the recipe name would indicate. Not sure how to do it, but if the "tangy" factor could be raised would really be a great dish. However, was quite a nice dish. Even as a leftover it was good. Will definitely make again.
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3 users found this review helpful

Breaded Flounder Fillets

Reviewed: Mar. 25, 2011
Sorry for the poor rating... but this was just not good at all. I followed the recipe exactly (other than cutting everything in half. I did use frozen flounder but properly thawed it before cooking. The fish came out mushy and the flavor was lacking.
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2 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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