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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jun. 20, 2013
Do you know why this recipe is rated 5 out of 5 stars, with over 500 reviews? BECAUSE IT ABSOLUTELY WORKS PERFECTLY!! That's why!! Thank you, Ken!!!
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1 user found this review helpful

Easy and Delicious Chicken and Rice Casserole

Reviewed: Sep. 9, 2012
I added some veggies to the recipe (1 cup frozen peas, 3 med. carrots cut into 1/4" slices, and 8oz. sliced mushrooms) and used chicken stock instead of water. Greased a 9x13 pan, evenly distibuted the chicken and veggies, and mixed the rest of the ingredients together and poured it over the chicken. After one hour, the chicken was perfect, but the rice and carrots were still way too hard. After another 1/2 hour, the rice and carrots were fully cooked. Next time, I will cook all the ingredients EXCEPT for the chicken for 1/2 hour, add the chicken, and finish cooking for one hour. That way, the chicken will come out perfect. (When it cooks for 1.5 hours, it comes out alittle tough/overcooked).
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18 users found this review helpful

Cheese's Baked Macaroni and Cheese

Reviewed: Mar. 26, 2012
I douubled all the ingredients, and used 2 8 oz. bags of shredded Cheddar cheese, instead of cubed. VERY tasty! Kielbasa and mac 'n cheese go very well together. Doubling the recipe filled up my 9 x 13 lasagna dish, and I had plenty of leftovers (which, by the way, tasted great both hot AND cold the next day). And, don't skimp on the Panko breadcrumbs! Sprinkle them on heavily, and bake until they turn a dark golden brown. They add alot to this dish!
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2 users found this review helpful

Chicken Balsamico

Reviewed: May 11, 2011
Very good! Followed the recipe exactly, except I used chicken broth instead of water, and a 14.5 oz. can of diced tomatoes instead of fresh. Also, I used 1.5 lb. of meat, but this dish makes alot of sauce, so you could even use 2 lb. of meat, and still be fine.
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2 users found this review helpful

Beef Enchiladas II

Reviewed: May 2, 2011
I followed the recipe as stated, except I took the advice of others and added a packet of taco seasoning to the beef after it had been browned and drained. Also, added alittle extra cheese on top, and added some sliced fresh jalepeno peppers on top, as well. DELICIOUS!! I thought this would taste pretty good, but it actually tasted better than I expected. So simple to make, too. Will be making this one on a regular basis. Try it, you'll like it!!
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3 users found this review helpful

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Dec. 28, 2010
I used cubanelle peppers instead of bell peppers (for a more authentic "sausage and peppers" flavor), and red potatoes instead of baking potatoes. I cut each red potato into eighths, and I de-glazed the saute pan with the wine and chicken stock before pouring it into the baking dish. I also added 6 cloves of thinly sliced garlic along with the peppers and onions (which I also thinly sliced). DELICIOUS! Just make sure you have some crusty bread to mop up all that lovely sauce!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 22, 2010
I read a BUNCH of reviews, and then did this....Used 1 can of Campbell's Golden Mushroom soup. Mixed it with 1 envelope of Lipton Onion soup mix, 1/2 cup beef broth, and 2 Tbsp. worchestershire sauce. Generously sprinkled Montreal Steak seasoning all over a 5 lb. bottom round roast, then coated it in flour. Browned it on all sides, put it in the crockpot. De-glazed saute pan with 1/2 cup beef broth. Poured the onion soup mix over/around the roast, then poured the de-glazing liquid over that. Cooked on LOW for 8 hours. FABULOUS!! The roast was super-tender, but not mushy (you could still cut it into slices). Perfect amount of gravy (about 1 quart) with a nice meaty, "brown" flavor, with no need to thicken up with flour or cornstarch. One of the best comfort foods there is! To sum up other's suggestions...only one can of soup? YES!! GOLDEN MUSHROOM soup? YES!! Monteal Steak seasoning? YES!! Dredge roast in flour? YES!! Beef broth instead of water? YES!! Don't add veggies to this dish? YES!! Try this recipe this way (add mashed potatoes, veggies etc. seperately, keeping the meat and gravy tasting, well, like meat and gravy should!). You will love it!!
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61 users found this review helpful

Melt-In-Your-Mouth Short Ribs

Reviewed: Aug. 17, 2010
I seasoned the ribs with salt and pepper, dredged them in flour, and sauteed them in oil until golden brown on all sides. Removed them from pan, then added the garlic (along with 2 finely chopped shallots) and cooked that until slightly browned. I combined all the other ingredients in a bowl and added the garlic/shallots to the bowl, put the ribs in the slow cooker, and poured the bowl over the ribs. Then I cooked them for 3 HOURS ON LOW!! Yes, LOW. The ribs came out perfect; fork tender, still clinging to the bone, but not turned to mush! Nice meaty, dark, full, "simmered all day" flavor. Awesome recipe!!
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9 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Aug. 2, 2010
5 stars, almost 600 reviews. That says it all. This is quick, easy and absolutely delicious! Do not hesitate to try this immediately! And, as others have said before, it is very important to let the sauce reduce down into a syrupy heaven! I doubled the sauce ingredients, and it took me about ten minutes or so for the reduction. The reduced sauce didn't LOOK very appetizing (sort of like jet-black, scorched motor oil) but man, the taste was out of this world!
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6 users found this review helpful

Maria's Pepper Steak

Reviewed: Jul. 25, 2010
Made recipe as written, except I cut the red wine vinegar back by half (after reading a bunch of reviews), plus I added 2 tsp. grated fresh ginger into the sauce ingredients. Very good!! I also followed reviewers' advice to first brown the meat, then remove, saute the veggies, then remove, add the sauce ingredients and bring to slow boil for a few minutes, and then re-add the meat and veggies. Next time, I think I will add a 8 oz. can of water chestnuts, and sprinkle some thinly-sliced scallions over the top right before serving.
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3 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Jul. 12, 2010
Rubbed 1 Tbsp. butter all over the interior of my slow cooker, rubbed 7 lb. bone-in turkey breast all over with onion soup mix (incl. under the skin). The turkey breast came with a pop-up timer. After 4 hours on LOW, it popped. I switched the slow cooker to WARM for about a 1/2 hour, and then sat down to eat. VERY GOOD! Not as good as a brined, oven-roasted turkey breast, but pretty darn close. AND, I didn't have to fire up the oven on a hot, humid summer day to enjoy this delicious meal. Like many, I never thought a turkey breast would come out great in a slow cooker. I was wrong! If you crave roasted turkey on a torrid summer day, this is the way to go!
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 28, 2010
After reading a bunch of reviews, I made the following changes to this recipe. I added chopped celery and carrots to the chopped onions, used 2 lb. boneless, skinless chicken breasts, used one can of cream of chicken, and one can of cream of celery soup, and added one cup of frozen peas and one container of Pillsbury buttermilk biscuits (each one cut into fourths) for the last hour of cooking. Very good! Alot like the inside of a chicken pot pie. One can of biscuits is more than enough! Also, make sure to season the chicken HEAVILY with pepper, garlic powder, paprika, and celery salt before putting it into the crockpot. Next time, I may add alittle more chicken, as well.
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3 users found this review helpful

Baked Rigatoni with Italian Sausage and Fennel

Reviewed: May 4, 2010
Followed the recipe exactly, except I used sweet Italian sausage instead of hot. Came out AWESOME!! I would suggest, however, that you saute the fennel for about 10-12 minutes instead of only five. Just keep checking it until it softens up enough. Really, the only way you'll get it right is to check it (pick up a piece and eat it!) until it's cooked to a level of tenderness that you like. Also, I took the foil cover off and just continued to bake it for another 5-10 minutes, instead of turning the broiler on (my baking dish can't be used under a broiler). Great flavor, tastes even better the next day, and freezes really well. A winner!!
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11 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 7, 2010
I used to think the only way to make great-tasting chicken soup was to start with a whole chicken and homemade stock, and proceed from there. Wrong!! This soup tastes almost as good as the "totally from scratch" method, but takes about 1/3 of the time to make. And it absolutely blows away any canned soup you'll find on the shelf. Give this one a try. The taste you get for the time you put in can't be beat!
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0 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Nov. 9, 2009
The Balsamic Butter Sauce is absolutely delicious!! I sprinkled the asparagus with extra-virgin olive oil, sea salt and fresh-cracked black pepper, tossed to evenly coat, and then sauteed the asparagus in a fry pan over med-high heat until slightly softened. Then I added the Balsamic Butter Sauce and mixed well. This was a huge hit; it even got more attention and praises than the main dish did!!
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Roasted Rack of Lamb

Reviewed: Apr. 21, 2009
Followed the recipe as written, except I used dry Italian-flavored breadcrumbs instead of fresh breadcrumbs. I doubled the recipe ingredients because I was cooking 2 racks of lamb. This made WAY too much coating. If you're making 2 racks, use the amounts as given. If you're only making 1 rack, I reccomend cutting the breadcrumb mix ingredient amounts in half. You'll just end up throwing alot of the coating out if you don't. Cooked the lamb in the oven for 16 minutes. Checked the temp, which was 151. Let the lamb rest for 5 minutes. It came out a perfect MED-RARE. Taste was awesome! Good "lamb" taste without being too "lamby" (for lack of a better way of putting it!). Meat was very moist and juicy. Coating was tasty and complemented the taste of the lamb very well. Thumbs up!!
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3 users found this review helpful

 
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