Jolie Recipe Reviews (Pg. 1) - Allrecipes.com (13777474)

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Winter White Sangria

Reviewed: Feb. 12, 2013
I made this last night for a winter get-together (dinner was a white wine fondue from this site). I made it in the morning, all except the club soda and ice, which I added immediately before serving. It went over REALLY well. The only thing I skipped was grapes, since I didn't think they'd add much and I already have a ton of fruit around the house. I wish I'd doubled the recipe because it sure didn't last long.
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Artichoke Chicken

Reviewed: Jan. 8, 2013
I subbed sour cream for about 1/4 cup of the mayo, but hubby thought it that it was still too heavy on the mayo. Too rich. I did pound the chicken breasts flat and used some "Italian blend" cheese instead of Parmesan because that's what I had. Overall, it was really good. Next time, I'll use more sour cream (or potentially Greek yogurt) and I think we'll like this even more.
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California Potato Salad

Reviewed: Oct. 4, 2012
I made this last night to go with Sloppy Joes and it was absolutely fantastic. The recipe didn't specify potato size, and since mine were small, I used 5 instead of 4. I also left out the croutons, partly because there were only two of us and I knew we wouldn't eat it all, and partly because I'm not a huge crouton fan. The result was SO GOOD. I had to wrap it up just so I wouldn't eat it until dinner. Later in the evening, when I was putting things away, I found myself snacking on this again. And I'm already looking forward to eating more. It is heavy on artichokes, so I wouldn't recommend making this unless you're okay with that, but if you do like artichokes, make this and dig in.
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Beer Burgers

Reviewed: Jul. 18, 2012
Made this last night using a dark-ish amber beer. It was SO GOOD. I followed everything to the letter, except that I let the mixture chill without the Worcestershire for a while (I started making these without realizing that I didn't have any, and had to go out). I also chilled the patties for a little while before grilling them. I used 80/20 beef, and I'd chalk up the juiciness of the burgers to that and the beer. Definitely a lot easier than my normal recipe, and just as good.
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5 users found this review helpful

Oregon Salmon Patties

Reviewed: Jul. 9, 2012
These were pretty good. I added a clove of chopped garlic to the onions when I sauteed them, and I let them cool a bit before I mixed them with everything else. I omitted the liquid from the can, and I'm glad I did because it wasn't needed. The mixture was plenty gooey without it. After rolling in the cracker crumbs, I put the patties on a plate in the freezer for a few minutes to firm up. I think this made a huge difference in keeping them together in the pan. I think these could have benefited from some more flavor (Old Bay, as others suggested, etc.), but they were still pretty good. I didn't think hubby would like them, but he helped himself to seconds and then asked me what brand of patties I'd bought, remarking that he wanted me to "get" them again. :)
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Drunken Shrimp

Reviewed: Apr. 12, 2012
The cooking time was way too much. I should have followed my gut instead of the instructions, as after the 10 minutes that it calls for (5 before beer, 5 after), my shrimp were overcooked and rubbery. Also, the instructions don't say when to add the red pepper flakes. It should have been with the black pepper, but I didn't notice until the end and then it was too late for the flavor to really meld. In general, not flavorful enough and I ended up adding old bay. Disappointing for me, but at least guests had high praise.
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10 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Feb. 27, 2012
I followed this recipe pretty much to the letter, though I used "Mexican blend" cheese on top. Hubby told me it's the closest thing to authentic Mexican that he's had in a while, reiterating "Delicious!" while regaling me with tales about "real" Mexican food that he had while based out West. The cream cheese was subtle, and even though my salsa was hot, it wasn't particularly spicy. But it was creamy. His only suggestion was to grill the chicken after marinating, while I only boiled it, but he actually put two thumbs in the air and told me to keep the recipe.
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13 users found this review helpful

Spiced Carrot Strips

Reviewed: Feb. 10, 2012
This was pretty good. I thought they were a bit too salty, but hubby disagreed. Not 5 stars because it didn't blow us away, but definitely pretty good. A nice change to have cinnamon paired with savory flavor, not just sugar.
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1 user found this review helpful

Oven-Roasted Asparagus

Reviewed: Nov. 13, 2011
I am blown away by this. I had no idea it would turn out this good. Even my husband said it was really, really good, and he's a meat-and-potatoes kind of guy. I halved the salt and still think it's salty, so maybe next time I'll use 1/4 teaspoon, but that's my only complaint. I did sprinkle some sliced almonds over the asparagus after it was spread out on the baking sheet, and that was a nice touch.
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Pork Chop Dinner

Reviewed: Oct. 22, 2011
I had high hopes for this, but it wasn't anything special. It was good enough, but nothing to really get excited about. Kind of disappointing. And I did follow the recipe exactly, except that I used fresh mushrooms instead of canned.
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2 users found this review helpful

Creamy Pumpkin Soup

Reviewed: Sep. 9, 2011
The first time I made this, I had just moved into my own apartment. I didn't realize until it was underway that it called for a blender or food processor. I had neither, so I improvised with a big knife and with a potato masher. The soup was lumpy but tasted good. It's been about 5 years and I tried again, this time with a blender. Fantastic. I didn't do much to alter this, except adding a sprinkle of extra nutmeg, plus a sprinkle of ginger and even a tiny sprinkle of cayenne pepper, but I'm not sure I even added enough for that to count. The texture was good, the taste was great, I was very pleased. Hubby doesn't like pumpkin or soup so I won't try to get his opinion, but that's fine - more for me. :)
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Juicy Peach Crisp

Reviewed: Aug. 30, 2011
My husband took one bite, then looked at me and pronounced that it was "dangerous." He didn't speak again until the bowl was licked clean. Success! I blanched the peaches to peel them, as some suggested (drop in hot water, then icy water). I used about 3/4 cup sugar rather than the full cup. I also used vanilla extract instead of almond (that's what I had), added a sprinkle of lemon juice to the fruit, and added about 1/4 tsp nutmeg to the topping. I think I might try replacing some of the flour with oats, as some suggested - I forgot until after the flour was measured. Thanks for this! Super easy, super delicious.
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26 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Jul. 20, 2011
I made this for two reasons: (1) I had chicken thighs, and (2) I wanted something ridiculously easy because I had no time. Super easy, and the best part? Hubby LOVED it. He said it was juicy, flavorful, and almost like fried chicken. He said "It's a keeper" and asked me to make it again.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Mar. 3, 2011
I scaled this down to 20 servings. It was delicious! It was very tart, so I'd reduce the vinegar to match the oil next time (1 cup each at that scale). Too late this time, so I added a touch of sugar and that took care of it. Delicious. My coworker loves it too. Note: you can't quite eat it right away, as the basil and oregano need time to soak up the fluids and soften. If you try to eat it too soon, you'll get a mouthful of crunchy, dried leaves. Letting it sit overnight solved that.
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19 users found this review helpful
Photo by Jolie

Broiled Tilapia Parmesan

Reviewed: Mar. 3, 2011
I made this last night for my husband, and I was shocked at how well it turned out. Neither of us are big fans of fish, and I'd never successfully broiled anything before, but I was feeling adventurous and wanted to give it a try. The topping was creamy, flavorful, and had the right amount of tang to it, and the fish was very pleasant. My only change was halving the recipe, since I only had 1 lb of fillets.
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Pollo Fajitas

Reviewed: Feb. 15, 2011
Hubby thought this was all right, but I liked it much better than any "fajita seasonings" packet that I've ever purchased and mixed in with my chicken and veggies. Flavor was more subdued and yet more pervasive, having marinated for a while. Chicken was juicy. Changes: added 1 tsp cumin; included green and red bell peppers, instead of just green, and skipped the lemon juice.
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5 users found this review helpful

Shrimp Scampi Bake

Reviewed: Feb. 2, 2011
Wow. My husband devoured this, and he's not usually enthusiastic about dishes that don't involve Italian sausage or beef. I used 3/4 cup butter rather than 1 cup, and kept everything else the same. Oh very delicious. Flavorful, with nothing standing out too much. I served over rice. The only reason we have any left is because we both got too full to continue...
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Spicy Garlic Lime Chicken

Reviewed: Jan. 21, 2011
I doubled everything for the rub, since some people said it wasn't enough. It was very, very flavorful. I meant to add chicken broth to the final sauce, but forgot. It would have thinned it out a bit, so I wish I had. Hubby's only complaints were (a) chicken was a bit dry, and (b) he wished I had used boneless thighs, as he's not really white meat person. I think that the cooking times were too much for the chicken that I used - 3 breasts, each cut in half and tenderized slightly. Should have seen that coming, not the recipe's fault. In general, very good and flavorful. Good to serve with rice and a veggie. Will make again.
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4 users found this review helpful

Chicken Fettuccini Alfredo

Reviewed: Jan. 12, 2011
My husband made this for me last night because he knew I needed warm, gooey carbs after a bad day. He did everything as written, except for adding 8 strips of bacon (crumbled) and substituting whole cream for the half-and-half. It was incredible. We agree that maybe the cream was a bit rich, but it was delicious, flavorful, and amazing - definitely a keeper. Best husband ever :)
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4 users found this review helpful

Busy Day Chicken

Reviewed: Jan. 9, 2011
Taking the suggestion of many reviewers, I made the following changes: (a) removed the skin and excess fat from the chicken prior to cooking, (b) seasoned the meat with chicken rub, (c) stuffed the bird with a sliced apple, (d) placed aluminum foil balls in the bottom of the slow cooker, (e) poured water in the bottom (maybe 1/2 or 1 cup), and (f) used more sauce, probably about 2 1/4 cups. After 6 hours, the meat was so tender that it fell off the bone, and serving it was very messy. Husband was silent until halfway through his second serving, at which point he declared, "This is very good!" The leftovers will be BBQ chicken sandwiches. Mmmm.
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24 users found this review helpful

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