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

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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

Holiday Hot Spinach Dip

Reviewed: Mar. 24, 2014
Possibly the best spinach dip I have ever had. I did add more cream than was called for to get a better dip consistency. Have made this on several occasions with positive feedback from everyone who tried it.
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Spinach Tomato Tortellini

Reviewed: Nov. 24, 2013
Excellent dish. I followed the recipe as provided with the exception of using frozen spinach and it worked out fine. Next time I will add some lump crab meat to the meal.
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Crust for Veggie Pot Pie

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

Muffuletta Sandwich

Reviewed: Feb. 13, 2010
EXCELLENT! Best muffuletta I have had outside Louisiana. I did use fresh basil and all deli cut meats and cheeses. (I always recommend this over pre-packaged items). Also added a small amount of green olive slices with pimentos.
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Creamy Rice Pudding

Reviewed: Feb. 14, 2010
EXCELLENT! enough said
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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

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

Basic Flaky Pie Crust

Reviewed: Sep. 8, 2013
Will use as a basic pie crust recipe. Changes: Use vinegar instead of water. Chill everything (except flour, but it could be chilled as well), including bowl. Instead of shortening I used margarine for a savory crust. Use butter or shortening for a sweet dish.
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1 user 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

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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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

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

Whole Wheat Beer Bread

Reviewed: Jul. 3, 2014
Very good. I used "Honey Brown" for the beer and added about two tablespoons honey.
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Mexican Rice III

Reviewed: Dec. 27, 2009
Great recipe! I made just a few modifications which I think slightly helped improve the flavor.... First I used canned jalapeno's instead of fresh. The time the pepper soaks in the juice helps to give the final product some added kick. Second, I used green, red, and yellow bell peppers to give some added color to the dish (I was making the dish for a crowd of 25 so I needed the extra pepper anyway). Finally, and most important to the taste, I added the cilantro just about 3 minutes before it was done cooking (adding cilantro at the beginning to dishes that cook so long tend loose the cilantro flavor, putting it in near the end retains the flavor better).
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1 user 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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34 users found this review helpful

Party Pinwheels

Reviewed: Feb. 8, 2010
Quite good. The diced vegetables give both a nice crunch in the creamy mixture as well as good color for presentation.
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Whole Wheat Beer Bread

Reviewed: Jun. 29, 2014
Very good. I used "Honey Brown" for the beer and added about two tablespoons honey.
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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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Mike's Homemade Pizza

Reviewed: Nov. 10, 2013
Sauce mix was very good. I did use 1 cup whole wheat flour and two cups white flour.
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Displaying results 1-20 (of 37) reviews
 
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