JARRIE Recipe Reviews (Pg. 1) - Allrecipes.com (1433562)

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Mystery Ingredient Wild Blueberry Pie

Reviewed: Jul. 5, 2014
I didn't love this one but it's not bad. I did not love the secret ingredient, or the cinnamon. I think I could roll with one or the other but not both. Also, the author is dead serious about 5 1/2 cups of berries. I used a 16 oz bag of frozen wild blueberries, because clearly I have no concept of how much frozen weight translates into cup volume (and I still don't because I didn't measure my frozen berries to find out how much I was off by, which is my own fault). Anyway, 16 oz of frozen berries is not enough because my pie had that "too much flour" texture in the filling, which is 100% my own fault. I made this as a no-topping pie and that worked fine with the given cooking time, following the same rules for covering it and then uncovering it. This is a good recipe, I just don't love the cinnamon and almond like I thought I would. Thanks for sharing!
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Kristen's Awesome Oatmeal Cookies

Reviewed: Jul. 1, 2014
They're really good, we quite enjoyed them. I used pasteurized eggs because we don't use real eggs much anymore for cholesterol issues. They came out just fine using the "fake" eggs. Put butterscotch chips in them as they're for someone else but I'd have liked them best with raisins (or Raisinets, love love love those in oatmeal cookies). Thanks for sharing!
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Shoyu Chicken

Reviewed: Jun. 29, 2014
I made this in the oven. Didn't care for the oregano or the paprika (I used smoked). I would make this again (on the grill) omitting those two ingredients. Thanks for sharing!
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Yummy Quiche

Reviewed: Jun. 11, 2014
Tastes great, makes 2 pies.
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Honey Dip

Reviewed: Jun. 7, 2014
I thought this was too sweet for our tastes even with the cream cheese. And when I used less honey, it didn't set up thin and was sort of weird. But I'm positive this is perfect for most people. I'm going to keep playing with it as I think it has potential.
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Sweet Chili Lime Chicken with Cilantro Couscous

Reviewed: May 29, 2014
I wound up using a cornstarch slurry & finishing the chicken in the sauce on the stovetop. Came out very well, with enough sauce left to drizzle on the rice (made rice instead of couscous, same seasonings) & steamed broccoli. Will make again, thanks!
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Garlic Chicken

Reviewed: May 27, 2014
This came out very, very well for us. Not sure if it was the different brand of chicken I used, or if was this recipe, but in either event my chicken temped out at 185 and was still moist and juicy inside. I used crushed salad croutons and garlic-infused olive oil but I'm sure any number of combinations would be great here. P.S. The cooking time was perfect for the big 8-oz boneless skinless chicken breasts.
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Saucy Slow Cooker Pork Chops

Reviewed: May 18, 2014
Used thin chops, which are usually tough, but they we're fall-apart tender in this recipe. We thought the sauce could use a flavor boost for our tastes, but this is a great base recipe that will hold up to a variety of alternate seasoning options. I did not care for the peppers in this and would place those in last, on top, in future. Thanks for sharing, I'll make this again!
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Spicy Chicken Enchiladas

Reviewed: May 9, 2014
Ok, well, I don't know what size container of rice mix I used (I used a box of Spanish rice Rice-a-Roni) but overall I had enough filling for 10 standard enchilada shells (the ones marked enchilada sized, specifically). However my 9x13 only held 5, so that was actually rather irritating, but it might've been totally my fault. At any rate in the future I would definitely make this again with plain brown rice seasoned with a tablespoon or so of homemade (or storebought, whatever) taco seasoning because I don't feel like the rice seasoning mix brought anything to the recipe except salt and I'm pretty sure I can do that on my own. Thanks for the recipe, I'm going to make this plenty more times with rice adjustments as I really liked the convenience of ground chicken!
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Frozen Margarita Pie

Reviewed: May 9, 2014
This came out very well. I've made a similar recipe with Ritz cracker crust (no sugar), lemonade concentrate (whole can) and Cool Whip (whole thing of it I think) that I also remember liking, for those of you who are wondering if this would work with Cool Whip. I made this as directed but as usual my whipped cream didn't whip at the bottom of the dish (I don't know why I have that issue) so it wound up having a non-fluffy layer of rather icy stuff in the bottom of the pie which tasted fine but it really is better if you are able to whip it completely. I enjoyed the lime flavoring on this one, or maybe it was the tequila. Either way, great recipe, thanks!
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Sriracha Honey Chicken

Reviewed: May 2, 2014
It was wayyyyyy too hot for me and I even had to tone it down a lot with more honey and lemon juice. I think that if you love spicy food, you'd love this dish a lot. I like spicy food (not LOVE but like) and I was astonished at how spicy the sauce came out to be. And I omitted the Italian seasoning bc it just seemed out of place for my taste buds. Thanks for sharing!
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The Girls' Chicken Sandwiches

Reviewed: May 2, 2014
The husband and the baby really liked this, but I was pretty neutral. I think it would be better on a heartier bread, or made with tenderloins onto a sandwich. It was hard to get enough meat into each bite to satisfy quickly enough and resulted in a lot of bread consumption, which is not what I was looking for in this meal. The flavor was good, largely dependent upon the poppyseed dressing, so try to find one you know you like, or make your own and adjust to taste. My DH took an entire row of rolls and slit it down the side and turned this into some sort of weird submarine sandwich made mostly of Hawaiian bread, and I wish I'd gotten a photo of that because I think it would've tickled HotGrandma to see it! Thanks for sharing.
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Korean BBQ Beef (Pul-Kogi)

Reviewed: May 2, 2014
We normally make bulgogi on the grill. I was surprised by how good this was, even though I totally do miss the charred crispiness that the grill adds. This is by no means a second-rate cousin to grilled bulgogi, though, it's more like the difference between grilled burgers and pan-fried: can't really fairly compare one to the other as both are so good. I did not like the pear being so small, it got all squishy. In the future I would either use pear juice/nectar or large chunks of pears so that I could eat them separately from the meat as the texture just didn't please me. *It is possible that my pear was too ripe, too.* Thanks for sharing!
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Lemony Mediterranean Chicken

Reviewed: Apr. 27, 2014
This just didn't come out well for me. I think maybe my 9x13 was just too deep or something. I'd try this again on a jelly roll pan so that everything can get roasty good. My chicken came out sort of poached-looking and so did all the veggies that were not right on top. Not my cup of tea. Husband ate it fine, though.
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Turkey Tenderloins

Reviewed: Feb. 13, 2014
This was extremely humdrum. Not bad, not great. We ate it, but it would've been better either made with chicken or with a lot more seasoning. Thanks for sharing!
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Turkey and Quinoa Meatloaf

Reviewed: Jan. 18, 2014
This was very tasty. I did play around with the spices but the basic amount of meat, quinoa, egg, etc. was right on target. Thanks for sharing!
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Adas bil Hamod (Lebanese Lentil Lemon Soup)

Reviewed: Jan. 12, 2014
This was ok the first night but DH wouldn't eat the leftovers, preferring to eat basically anything else in the fridge, which is extremely unusual for him. Can't give it more than 3 stars :( We much prefer the "Lentil Soup with Lemon" recipe on here that has you blend the lentils up. Thanks for sharing though!
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Lemon Chicken Piccata

Reviewed: Jan. 12, 2014
This was very delicious, maybe just a touch too lemony for me in the end but DH & baby loved it. We decided since the sauce made the broccoli so fantastic that next time I'll serve this with just broccoli and NO noodles/rice/etc.! Thanks for sharing.
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Easy Marinated Pork Tenderloin

Reviewed: Oct. 13, 2013
This came out very tasty. I didn't have any problems with the flavor, but I always use reduced sodium soy sauce (and I didn't add any salt to this) anyway. It made a fine pan sauce which did not require thickening to ensure tastiness or to get it to cling to my rice and veggies. It wasn't a THICK pan sauce, don't get me wrong, but the consistency was nice and clingy. I didn't taste the mustard at all but it added something great, which was nice, since I generally don't like a mustard flavor on anything but hot dogs or kielbasa or whatever. Thanks for sharing!
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Beef Stew VI

Reviewed: Sep. 29, 2013
This was fine. I used a lot more rosemary, accidentally on purpose -- I used dried and thought there was just a little more than was called for in the jar, so I dumped it all, and in retrospect it looked like a lot more than needed but it tasted fine. The gravy part was also fine. This isn't a highly seasoned stew. I floured before searing, which probably helped thicken the gravy and certainly makes the meat taste better (and the gravy)...and if I had it to do over I'd replace a cup of water with a cup of dark red wine. I probably won't make this one again bc I make stew once a year every year forgetting that my DH doesn't actually like beef stew. Go figure. The baby and I liked it, though, thank you for sharing!
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