Jodibean Recipe Reviews (Pg. 1) - Allrecipes.com (13760045)

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Peanut Butter Cornflake Crunch Bars

Reviewed: Sep. 19, 2013
These were great. Used the full 10 cups, but crushed it a little.
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0 users found this review helpful

Angelo Cake

Reviewed: Sep. 1, 2011
Not a bad basic cake recipe. Make sure not to use corn starch in place of corn flour. Corn flour is different from corn starch and will yield different results.
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5 users found this review helpful

Coconut Poke Cake

Reviewed: Aug. 1, 2011
Absolutely great recipe. I've made this cake three times already and the most recent time I was rushing and accidentally used coconut milk instead of the coconut cream. It was STILL a hit with party guests and people were asking for the recipe. A winner!
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3 users found this review helpful

Green Slime Smoothie

Reviewed: Mar. 3, 2011
This is great! Can't taste the spinach at all. I did add some orange crystal light to help it blend more smoothly. Forgot to add in the honey, but it was still great! Another variation if you want it more creamy, would be to add about 1/2 cup of yogurt (vanilla would be my choice). This will be my new favorite smoothie!
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2 users found this review helpful

Whipped Cauliflower

Reviewed: Feb. 24, 2011
Roasting method is much better. Chop cauliflower coarsely. Using 2 sheets of foil, spray the bottom sheet, lay chopped cauliflower on that, then cover w/other sheet of foil. Seal sides making a package. Roast for 20 min @ 450, then carefully remove top sheet of foil and back into the oven for another 15 minutes, or until tender. Season and continue with food processor.
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19 users found this review helpful

Lau Lau

Reviewed: Jan. 20, 2011
Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants, butterfish is also known as black cod on the mainland.
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69 users found this review helpful

Gandule Rice

Reviewed: Jan. 20, 2011
This was great! I am from Hawaii and while this is not an authentic Puerto Rican recipe, the people of Hawaii have adopted it and put their own twist on it. With that said, I love it with the black olives. For authentic ethnic recipes, one should go online and research them - there are many! One note is that I too used the goya sazon (never heard of them when I lived in Hawaii). It's a must-have!
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5 users found this review helpful

Black Beans and Rice

Reviewed: Jan. 18, 2011
It's okay. I made it as is and it was pretty bland. Tried doubling the cumin and it just tasted like cumin beans and rice. Didn't have tumeric or lime on hand, but will try that along with chicken broth next time. I think chicken broth will make it better.
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3 users found this review helpful

Saucy Pork Chops

Reviewed: Dec. 30, 2010
These are very tasty! There is a lot of liquid, but it gives the chops a great taste while keeping it juicy. If you want a gravy, just thicken it up. I think I'll try that next time I make it, because I'm keeping this recipe.
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4 users found this review helpful

Mini Pumpkin Butterscotch Muffins

Reviewed: Dec. 30, 2010
Absolutely wonderful. Doubled the batch and did not change a thing. They were gone in a flash, I don't think I can ever make a single batch of these!
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10 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 30, 2010
These were the best to work with and roll, but not the best tasting. It's tastes good, but I guess it's a trade off because some other (non-rolled) sugar cookie recipes on this site have a better taste. I still gave it 5 stars for being easiest to work with, and I think it is a great recipe that makes a perfect-looking, good-tasting cookie.
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3 users found this review helpful

Snickerdoodles III

Reviewed: Dec. 30, 2010
Followed recipe to a tee and these were great!
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2 users found this review helpful

Quiche Lorraine I

Reviewed: Dec. 30, 2010
I have been making this quiche recipe for several years now. I usually buy a good deep dish pie crust instead of making my own, and it tastes absolutely wonderful. About a year ago I started using egg substitute to cut down on the calories, and my husband and kids couldn't tell the difference. I usually make two at a time and it is always gone fast!
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6 users found this review helpful

Chicken Lo Mein

Reviewed: Jun. 21, 2010
No matter how much you try to adjust it, it won't taste just like what you'd find at a Chinese restaurant. The best you can do is to come close to the real thing. Linguine noodles (Italian), ramen noodles (a Japanese noodle suggested by another reviewer) will only get you so far. If you can find lo mein noodles in the refrigerated section of an Asian market, that is what you need. The other thing that will get the taste closer to the real thing is adding oyster sauce. I use Lee Kum Kee Premium oyster sauce, as it has the best taste. With all that said, this is not a bad recipe with some adjusting, and not bad considering it's easy to find these ingredients at your local grocery store.
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4 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Jun. 17, 2010
Fabulous. Despite other reviews regarding milk to replace the heavy cream, I used skim and it was still great. Also cut butter down to 6 tbsp. Everyone loved it and nobody knew it was "healthified". I have made this numerous times and have had to double the recipe lately. Thank you for a great recipe!
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3 users found this review helpful

Sweet Pea Mockamole

Reviewed: May 23, 2010
For people wanting authentic guacamole taste, try adding about 1/2 cup mashed avocado to this recipe. Still good tasting without all of the calories.
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6 users found this review helpful

Spanish-Style Quinoa

Reviewed: May 23, 2010
This is my first time cooking and eating quinoa. I thought the taste was wonderful with the suggested changes from other reviews (I tripled the spices), plus added about 1/4 tsp salt. And although the taste was great, it was a little mushy. I think next time I will decrease the water to 2 1/4 cup. Still, I think it was great!
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jan. 28, 2010
This recipe was great! I only used half the salt and substituted 4 cups of water with chicken broth. I added 2 slices of hickory-smoked bacon and discarded it after cooking. It was AWESOME! The bacon only adds a little fat, but it adds a LOT of flavor! Thank you Chef Claude, I am ranting to my family and friends about this recipe!
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2 users found this review helpful

 
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