Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (13851302)

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Colcannon

Reviewed: Apr. 19, 2012
This is literally a magical recipe!!! Truly heaven!!! I know the mix of ingredients sound different but believe me, it is out of this world to be certain!!! I have friends who tell me they dream about eating this dish at night and crave it all the time. Its so unusual, so versatile, so satisfying!! I served Irish Stout beef stew with this but you could serve roast chicken, pork tenderloin, I've even served chili with this!!! The possibilities are endless and oh so delicious so definitely give this one a try, and be sure to keep a few copies handy if you serve it to friends bc they ARE going to beg you for the recipe!!!
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6 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Apr. 19, 2012
This is an AMAZING recipe and PERFECT for St. Patricks Day as its an extremely hearty stew (to compete with all that green beer you should be drinking!). I recommend doubling the amount of stout you put into this, though, as it gives it such wonderful flavor and an almost creamy texture to the sauce. I used Guiness Extra Dark Stout and it was GREAT! Also, consider serving this with Colcannon (what I served it with) and your meal will be OUT OF THIS WORLD. Be prepared to have people asking you for the recipes!
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2 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Dec. 23, 2011
make sure you DISCARD all of the leaf portion of the plant!!! The leaves of rhubarb are POISONOUS. Seriously. Just use the stalk portion. Other than that, its a fantastic recipe!!
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23 users found this review helpful

Pasta with Peas and Sausage

Reviewed: Oct. 5, 2011
This is a delicious recipe! And so easy!! I see many people have used different pasta shapes than rigatoni and thats quite fine. However, with this type of sauce (thick and chunky) you really want to avoid the thin noodle type pastas (like spaghetti or fettucini) as these pasta shapes are typically used with much thinner or just creamy sauces like your basic tomato or alfredo sauce. The chunky sauces like this one is work MUCH better with larger shaped pasta that have holes or nooks and crannies in them to "trap" the chunky sauce in. Perfect examples are fusilli, cavatelli, penne, bow ties, shells, rotini, or even elbow macaroni. Point is, the sauce gets trapped in these large holes so you get a taste of all the ingredients in every bite. If you use spaghetti or fettucini noodles, the cunky sauce just slides right off the pasta and you're left with a big pile of sauce at the end that you have to eat with no pasta. Hope this helps everyone out in finding the perfect pasta shape for your meal! Have fun with it!
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2 users found this review helpful

Prime Rib

Reviewed: Sep. 28, 2011
For the seeming very frustrated simplicity123, I am giving this recipe a 4 star due to the reason's you mentioned to this recipe. Not because it is a bad recipe but it seems to me that the recipe might not include a bit of information about this cut of meat that is important: it is traditionally served extremely rare, hence the very high temperature for a short period of time. (my mother adds a bit more depth in flavor by searing the cut off very quickly on a high grill first before setting it in an oven YUM) Anyway, despite tradition if you like it more well done, do so to your taste of course =) however, I would suggest that you leave the foil ON the meat to speed the cooking process as the very high temperature of the oven will, indeed, scorch the fats and smoke out your kitchen (HAHAHA, fire alarm time, one of the joys of learning to cook, no?) Hope I helped, and that you wont be discouraged from trying this recipe again as its a tasty one.
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5 users found this review helpful

Braised Balsamic Chicken

Reviewed: Aug. 3, 2010
This is FANTASTIC!!! I did the recipe exact ( I like to try it without changes first) and rather than put it over pasta (which would be AWESOME too though!) I put it over a fresh green salad. No need to put fattening dressing on when this chicken makes a VERY flavorful sauce. SO HEALTHY AND TASTY!! Next time I think Im gonna throw in a can of artichoke hearts too! YUM!!!!!
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5 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Nov. 1, 2009
Fried rice is great comfort food! My boyfriend used to work at a very popular asian/sushi bar in my town as a back cook and made fried rice every day, his secret was to add a little splash of saki into the soy sauce before putting it into the pan. It gives the rice a wonderful flavor that cant be replicated with anything else
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2 users found this review helpful

Slow Cooker Sauerkraut and Sausage

Reviewed: Oct. 5, 2008
I havent made this recipe yet, tho it is on my list of meals to make soon! I am from a german family however and have had variations of this recipe before. You can try pork chops instead of the sausage and use an apple (the sweetest ones work the best with the kraut) to give yourself healthier meal as sausage can be quite fatty at times! the result will be delish! ^_^
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7 users found this review helpful

 
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