Jeeplette Recipe Reviews (Pg. 1) - Allrecipes.com (1413496)

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Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Sep. 14, 2014
Fast and easy! I agree with other posters that the pepper is WAY too much. I used less than 1/2 tsp of pepper for double the recipe. I also omitted the food coloring as I didn't feel like it was necessary. It turned out well and I will be making this again for sure.
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Canned Apple Pie Filling

Reviewed: Apr. 26, 2014
The taste of this is AMAZING! I used pears from our tree and it TASTED fantastic. The down side is that I ended up in the restroom after eating this (tried it a couple of times)...I think it was because the cornstarch doesn't let it get to the correct temp for canning. Unfortunately, I had to throw it all out. I WILL be making this again, although next time, I will be sure to use Clear Jel.
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Fajita Seasoning

Reviewed: Apr. 26, 2014
The first time I made this, I followed the recipe exactly and it was alright. This time I made it without the cornstarch and cooked it on the grill. Even the hubs made a nice compliment about it this time. Will be making this again in the future for sure!
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Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 29, 2014
Only gave 4 stars because I didn't exactly follow the recipe of HOW to cook this but I DID use the exact spices listed and it was fantastic! First off, I didn't have the bell pepper or sausage. I also replaced 4 cups of the water with home canned chicken stock. [Here's the method to my madness: 1)Sort red kidney beans and "soak" using (5 quart) PRESSURE COOKER (put beans into cooker with 4 cups of water, bring to pressure and cook 5 minutes, let cool naturally). 2)Meanwhile, cook "trinity" (onions, celery, garlic) in bacon grease instead of olive oil. 3)Once pressure cooker is depressurized, rinse beans with cold water. Return beans to cooker and add vegetables, chicken stock, water, and spices; stir. 4)Bring to a boil and lower heat to simmer, uncovered, for about 45 min-1 hour. 5)Steam rice while beans are finishing.] I thought the kids would think it was too spicy but it was just right for kids and myself. The hubby added more Tony's (Tony Chachere's Original Creole Seasoning) since he likes it a bit more on the spicy side. I think Frank's Red Hot Sauce or Tabasco would also be an awesome addition. This is going in the meal rotation for sure!!
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Marinara Sauce II

Reviewed: Jan. 27, 2013
Wow! This was really fantastic! This one earned a place in the recipe box for sure...will absolutely be making this again and again. I made minor changes: used 2 (28 oz) cans of petite diced tomatoes, added 1 small can of tomato paste, used Italian seasoning (was out of basil), and used canola oil (only because I didn't have any olive oil). I also let this reduce down a bit because we like our sauce a bit on the thicker side...next time, I might drain the tomatoes. We also don't care for big chunks of tomatoes so I threw it in the blender.
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Hobo Dinner

Reviewed: Aug. 7, 2012
I only gave 4 stars because I did not follow the recipe exactly. What turned out was worth 5 stars for sure! To the ground meat (we used deer meat), I added dry bread crumbs (homemade, Panko-type), garlic powder, salt, pepper, onion powder, minced onion, and 2 eggs. Yes, it is very similar to meatloaf. Then, I shaped into small, thin patties and followed the rest of the recipe as written. I also made a white, pan gravy to go with this meal. Even my picky son commented that it was WAY better than he expected. He is not big on cooked carrots but he said he could eat the meat and potatoes everyday. That is a gigantic compliment! We will make this again for sure!
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Stuffed Shells I

Reviewed: Jul. 30, 2012
So good! I had the perfect amount of filling for the shells, although I did add a small head of broccoli and about 1/3 lb of ground turkey, cooked. I chopped the broccoli in large chunks and steamed for about 9 minutes. In the food processor, I blended the broccoli, turkey, cottage cheese, Mozzarella, and 1/2 cup of Parmesan cheese. I had to do half at a time. Meanwhile, the eggs got mixed in the Kitchenaid using the paddle, along with the spices. Then the cheese broccoli mixture was added and it was mixed for 1-2 minutes to incorporate completely. Baked shells for 20 minutes covered, added Mozzarella cheese to top, then 15 minutes uncovered. The Ziploc bag with a clipped corner was a life saver! My kids really liked it (even the one who hates lasagna!) but my husband wasn't overly impressed. He liked it but wasn't super excited about it like the kids and I were. Each of us ended up having 3-4 shells and a couple of pieces of garlic bread (toast with butter and garlic salt). Will be making this again for sure!
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Photo by Jeeplette

Chocolate Strawberries

Reviewed: Jul. 21, 2012
Perfection. The end.
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Lengua (Beef Tongue)

Reviewed: Jul. 11, 2012
I remember wrinkling my nose when my mom used to get lengua on Sundays. Once I tried it, that was a different story. Cooking method only: This recipe makes an awesomely flavorful lengua (beef tongue)! I thought the amount of salt seemed like too much, but it is perfect. I didn't have any jalapeno peppers but I did add some celery to make a wonderful broth (now I have tons of yummy beef broth in my freezer for future use!!). I also cooked it in the crockpot for about 8 or 9 hours on low heat. I only followed direction #1 because I needed the meat to be drier to make into gorditas (my recipe uses different liquid/spices). I can't wait to serve this to my family! They are going to love it (I wonder how they are going to react when I tell them what it actually is...lol). I have no doubt that they will still ask for it again and again!
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Birdman's Caesar Salad Dressing

Reviewed: Jul. 5, 2012
This was one of 3 caesar dressings we tried today and we did not care for this one at all. It was too sweet and the hot pepper sauce was not a good addition for us...we used Frank's Redhot Sauce since we don't care for Tabasco (and we like spicy things). We ended up adding 2-3 anchovy filets, a bit more red wine vinegar, and some black pepper. It was edible but we will not be making this one again.
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Caesar Salad Supreme

Reviewed: Jul. 5, 2012
Dressing review only: Out of 3 caesar dressings we tried today, this one was the best. Another was close behind, but this one won out, not only by taste but also by visual appeal. We had one minor change: no dijon on hand so we used regular prepared mustard. We also made our own mayo by using a technique/recipe from allrecipes. It was so easy and yummy! This one is a keeper and we will be using this one again...and again....and again for sure!
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Batman's Best Caesar Dressing

Reviewed: Jul. 5, 2012
This is one of the 3 caesar dressings we tried out today and it was pretty darn good (it took second place in our household...the third place one was waaaay behind). I am still unsure how I feel about the sour cream but over all it was good. We did not have anchovy paste on hand so we used 2 actual anchovy filets. We did feel that there was a bit too much oil involved and it seemed to separate quite easily (almost visually unappealing) so be sure to shake it before using. Although we liked the taste of this one, we probably won't be making it again. It IS worth a try though. We found one that we like a bit better so we will be sticking with that one.
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Chicken Tortilla Soup I

Reviewed: Jun. 27, 2012
I only gave this 4 stars because I followed JENNANTHONY99's suggestions so I don't totally know what the original recipe comes out like. I didn't have crushed tomatoes so I used 2 cans of petite diced tomatoes (drained) and threw them in the food processor since I don't like chunks of tomatoes. We put some shredded lettuce and shredded cheese with some home fried tortilla chips on top and it was SO good! A couple of us also added a big dollop of sour cream. Good stuff!
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Basic Pasta

Reviewed: Jun. 22, 2012
I was another first time pasta maker and this one came out great. My daughter and I made it into cheese and pepperoni ravioli and a small batch of strip noodles. It was cooked about 4-5 minutes although I think a minute or two longer might have been better for my taste; my son thought it was perfectly firm and chewy. I used about 1/2 Tbsp of canola oil (that's all that I had on hand) in addition to the stated ingredients. The dough was mixed in my Kitchenaid (with the flat beater) but kneading was done by hand for about 4 minutes. I expected it to become totally smooth but mine didn't seem to get as smooth as I expected. The recipe was doubled and wrapped loosely in plastic wrap to rest for about 25 minutes. I agree that a REST IS IMPORTANT! If I had tried to roll it out as soon as I was done kneading, I doubt I would have tried making this again as it was not very elastic. After the rest, it was AWESOME and beautifully smooth and easy to work with. I didn't use too much flour, started rolling with a fondant roller and ended with a wooden rolling pin because it was bigger/wider. I will definitely be looking to invest in a pasta attachment for the KA mixer. We WILL be making this again for sure, perhaps adding some herbs and perhaps trying out a whole wheat version.
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 14, 2011
This recipe was fantastic! I used different spices but other than that, followed the directions. Will be using this again for sure!
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3 users found this review helpful

Quick and Almost-Professional Buttercream Icing

Reviewed: Dec. 13, 2011
Super tasty and really easy. I gave it 4 stars because it didn't fluff up as expected but that could be due to the fact that I mixed by hand instead of an electric mixer. Will be making this again for sure!
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4 users found this review helpful

Awesome Chicken Noodle Soup

Reviewed: Nov. 21, 2011
Pretty darn good. Made a double batch. Added garlic cloves (we like garlic so we put a whole head of garlic in)...made noodles separate. Will make again.
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Quick Quiche

Reviewed: Nov. 18, 2011
I just took this out of the oven a little bit ago and it looks beautiful...smells yummy too! We are not eating meat on Fridays so I didn't add any to this batch. Instead of meat, I added homemade hash browns in which I sauteed the onions during the last few minutes to make them tender. Disposable aluminum pans were used and I had no sticking at all. I used this recipe as a base and tripled it to take to a school function (fit tripled batch into two 11-3/4 x 9-1/4 x 1-1/2 casserole pans). The flour/milk proportion was perfect. Broiling during the last couple of minutes is a must for a beautiful browned top. This is definitely a keeper! Next time, I will add some sort of pork...bacon, sausage or both...which will probably be tomorrow!
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Boneless Buffalo Wings

Reviewed: Oct. 3, 2011
4 stars because I only used this as a base recipe but changed some of it since I didn't have some ingredients on hand. I didn't have garlic powder so I omitted salt and used garlic salt instead. I also didn't have paprika so I left that out as well. Another thing I did different was to add crushed corn flakes to add to the crunch level. Frank's Red Hot Sauce was used for the hot pepper sauce. The kids didn't get the sauce as it was too spicy, but we loved it. This recipe would be one to share for sure!
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Oriental Pork Cabbage Stir-Fry

Reviewed: Sep. 15, 2011
No fresh ginger on hand, substituted with garlic. This worked great since we are a garlic family! No chicken broth, subbed with beef broth...can't tell a difference. Pork chops (very thinly sliced) used...dogs were happy about this since they got bones! Overall, great recipe! My picky eater (11 year old boy) even said it was pretty good and he was sure to let me know he was not normally a fan of cabbage. Husband had seconds (even though we didn't have rice for the second round). This is now added to the rotation list!
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