Jayeno Recipe Reviews (Pg. 1) - Allrecipes.com (13926856)

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Deadly Delicious Lasagna

Reviewed: Dec. 22, 2013
But modified the recipe. I used my own gravy and my dad makes sausage so it's spiced differently. I used fresh mozzarella which I put in the freezer to harden up so I could shred. I used frozen spinach because it's easier making sure to wring out any extra liquid. I always use an egg in my ricotta, just because mom always did. Ricotta, egg pepper spices, cheese and mix it all up. I guess I kind of changed the whole recipe, huh? No, not really pretty much stuck to the main recipe ingredients. It was still great..........
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Apres Ski French Toast

Reviewed: Dec. 18, 2011
Because I live in a city, I am fortunate and have the ingredients available to make my own multigrain bread. I do this because I can sneak nutrients into my children's diet without them knowing. I let some bread remain in a semi-open container overnight and used this because it was a little "old". I also cut the bread thick since my kids like it better that way. One thing I did change is I used maple sugar which is something I get when I'm up in Canada. It adds a lovely nuance to this dish, I believe. A definite make again. Maybe New Years morning when we have a crowd of people staying over. Thank you, super dish!!!
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Apres Ski French Toast

Reviewed: Dec. 18, 2011
Because I live in a city, I am fortunate and have the ingredients available to make my own multigrain bread. I do this because I can sneak nutrients into my children's diet without them knowing. I let some bread remain in a semi-open container overnight and used this because it was a little "old". I also cut the bread thick since my kids like it better that way. One thing I did change is I used maple sugar which is something I get when I'm up in Canada. It adds a lovely nuance to this dish, I believe. A definite make again. Maybe New Years morning when we have a crowd of people staying over. Thank you, super dish!!!
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13 users found this review helpful

Pasta Fagioli

Reviewed: Oct. 20, 2010
My nonna never ever used tomato in her pasta e fagioli. I've had it both ways. It is much better without the tomato. It is less acidic. More fresh to the palate
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4 users found this review helpful

Scrambled Egg Muffins

Reviewed: Jun. 6, 2010
I, too, used the aluminum liners in the muffin pan. I would have used the paper, but I read one of the reviews. I liked the onion, switched the green to red pepper and added cheddar powder as well as cheese to this recipe. It was great. My son didn't even think of using ketchup on these muffins. Thank heavens. Do you know how hard it is to prevent a 5-year old from using ketchup on eggs? I will make this until he gets tired of it. Thank you Cathy!
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2 users found this review helpful

Scrambled Egg Muffins

Reviewed: Jun. 6, 2010
I, too, used the aluminum liners in the muffin pan. I would have used the paper, but I read one of the reviews. I liked the onion, switched the green to red pepper and added cheddar powder as well as cheese to this recipe. It was great. My son didn't even think of using ketchup on these muffins. Thank heavens. Do you know how hard it is to prevent a 5-year old from using ketchup on eggs? I will make this until he gets tired of it. Thank you Cathy!
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2 users found this review helpful

Olive Cheese Melts

Reviewed: Mar. 19, 2010
I made these, but I used Thomas' reduced fat-high fiber English muffins (not trying to plug a product-I think, reduced fat for me and adding fiber to our diets is critical). My son doesn't like scallions (green onions), but will eat chives (go figure), so I substituted that as well. He loved these. Better than mini pizzas. I don't fight him if he'll eat it with no problem. Somehow, I'm going to sneak a vegetable into this somewhere, I'm not sure where or what, but I will. I must have eaten too many while pregnant. And if it is green, yellow or red he has an aversion to it. Meanwhile, we eat all colors of the rainbow.
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1 user found this review helpful

Olive Cheese Melts

Reviewed: Mar. 19, 2010
I made these, but I used Thomas' reduced fat-high fiber English muffins (not trying to plug a product-I think, reduced fat for me and adding fiber to our diets is critical). My son doesn't like scallions (green onions), but will eat chives (go figure), so I substituted that as well. He loved these. Better than mini pizzas. I don't fight him if he'll eat it with no problem. Somehow, I'm going to sneak a vegetable into this somewhere, I'm not sure where or what, but I will. I must have eaten too many while pregnant. And if it is green, yellow or red he has an aversion to it. Meanwhile, we eat all colors of the rainbow.
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2 users found this review helpful

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Dec. 20, 2009
I followed the directions, with the exception of toasting the pinenuts to bring out the sweetness. I put half of the pine nuts into the pesto to be crushed in the food processor and the other half I left whole. I also made this for the children and I do not cook with wine when I do so. I added half and half more chicken and vegetable broth. I cannot tell you if it affected the receipt significantly. I will make this just for my hubby and me without the children and let you know. It was fabulous, just fabulous. A definite "go to" recipe for anytime. I don't happen to think this was a difficult dish to make. Great fun in the kitchen. Go for it.
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Real Italian Calzones

Reviewed: Dec. 1, 2009
I am Italian and I have never heard of Cheddar cheese being used in a Calzone. Mozzarella and ricotta, yes. I thought I would try this anyway. Just for me, I repeat, just for me, the Cheddar cheese does not work. I love cheddar, as a cheese, but it is out of place in a true Calzone. Sorry. JMO. It was far too slimy and greasy. A calzone cheese should be creamy. JMO. Perhaps if the portions were altered, it would work better. But I do not think I will try this recipe again.
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Divine Summertime Chicken Sandwich

Reviewed: Aug. 7, 2009
When making chicken, I always start with making it on the bone. The resulting breast turns out far more moist and delicious. I roast it in the oven with olive oil sprinkled over it and without the butter, of which I am not in favor. Then I extract the breast meat off the bone. I followed the rest of the recipe pretty much exactly after that and it was simply great. Since I do not like turkey and don't eat much red meat, I am constantly looking for inventive chicken sandwich recipes. Plus, it makes great use of my garden tomatoes.
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9 users found this review helpful

Jalapeno-Blue Cheese Burgers

Reviewed: Jul. 18, 2009
I adored this recipe. I do not like the taste of beef, so I customarily use buffalo. With respect to the Jalapenos, I oven roasted half of them (which gives them a toasty heat-sweetness) and left the other half per the recipe. This added moisture to the burger while retaining the crunch within as a texture element. I dislike swiss cheese, so I substituted more blue, which I also love and melted it on the bun, and I grilled the buns, which is a necessity with any burger. One needs to learn how to modify recipes to enjoy the decadent ones to the fullest.
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Sugar Snap Peas with Mint

Reviewed: May 30, 2009
I made this w/o the scallions, I didn't have them in the house and increased the mint to twice the amount in the recipe. I also should have lower the cooking time to about two-thirds. Just my desired done-ness for vegatables. I loved the flavor in this dish. I will try it again with the scallions and reduce the cooking time. I think it will be PERFECT!!!
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