JamieTND Recipe Reviews (Pg. 1) - Allrecipes.com (15293445)

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Mustard Vinaigrette

Reviewed: Dec. 26, 2013
I made this as is and it's not good. Too much oil and salt. It honestly tasted just bland salty oil! I have a creamy honey mustard dressing but wanted a honey mustard vinaigrette, so tried this one due to the reviews, but sadly disappointed. I remade it using white wine vinegar, no salt, more black pepper, hot sauce, mustard and honey along with cutting the oil in half. I don't like writing bad reviews but as stated not what I was looking for just a good place to start.
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Colonial Hot Buttered Rum

Reviewed: Dec. 14, 2013
UPDATE: (Since I can't delete or add to my last review). I used spice rum and salted butter with no extra salt. I also made it on the stove instead of the crock pot. I added everything listed above the rum and brought to a boil til the butter melted then allowed to simmer til desired level of taste then added the rum per cup and a splash of heavy cream as I didn't want to make or have whipped cream on hand or any vanilla ice cream. Other then those slight changes I made this recipe. Next time i may add a vanilla bean and possibly some whole all spice as well. It does make the house smell great while it's cooking and this is tasty as stated but you do have to stir to keep butter mixed.
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Good Old Fashioned Pancakes

Reviewed: Dec. 4, 2012
Well, with 5459 reviews before mine I couldn't wait to try this recipe out. My old recipe was homemade mix that I could add water to (used buttermilk powder). With the bad reviews I was a little scared that they would not be tasty but they are especially after some tweaking. That is why i only rated it with 3 stars, after my tweaking it was a 5 but I'm rating this recipe not mine. What I did change was reduced the salt in half for health reasons and upped the milk and used only buttermilk for a better taste. I've made this twice this week and half way through the 1st batch I noticed I forget the egg and added it then, they were fine either way. The second time I double the recipe and still added a little more milk with the egg. Served with homemade no corn syrup added maple or strawberry syrup. Thanks for sharing this in now a family favorite. Next time I will try in the waffle maker.
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Kathy's Award Winning Barbeque Sauce

Reviewed: Sep. 24, 2012
My hubby is a big fan of molasses to the point of drinking it from the jar. For me and the kids we like molasses but not THAT much. I tripled everything but the molasses to make it taste good. I had followed the recipe as stated then to make it so it was not a waste added more of everything else til it tasted good for us. There for ending up tripling the recipe.
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Three Berry Pie

Reviewed: Sep. 14, 2012
I have made this more then once using thawed and fresh berries. Both times it was watery after baking!!!! I have upped the cornstarch to 4-5 TB with fresh and used 7TB with the thawed. When I made it the first time I thought chilling it would help thicken it. After it chilled it was still watery so I just froze it and then to serve BOTH pies I would only thaw long enough to cut and then serve in a bowl with ice cream the family liked it that way but this just is a watery pie. I know others have comment on that and others say it's perfect. I will keep looking! :(
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Apple Pie by Grandma Ople

Reviewed: Sep. 2, 2012
I made this in 2 deep dish 9in pie tins. One was as stated the other with vanilla and cinnamon. I personally feel that apple pie needs cinnamon. Both versions were good apple pies and the cinnamon-vanilla pie was better. BUT they were nothing to write home about. I honestly was not impressed. I have made several apple pies in my life from out of the box to the oven, to my grandmother's and mother's recipes, to other's recipes, to creating my own recipes for apple pie. This was not a bad pie, but it was DEFIANTLY AVERAGE. I read all 4000+ reviews and looked at all the pictures. It took up most of my kids school day. I got them made and just place in the oven when they got home from school. Sorry, but with all the reviews I was expecting to be blown away by a great pie, but honestly it all tasted like what I would find from a restaurant or from Mrs. Smith or Sara Lee.
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Mom's Zucchini Bread

Reviewed: Aug. 25, 2012
This is a GREAT MOIST recipe. As is 3 stars after tweaking it to fit my family's tastes it turned out just like my cinnamon bread recipe with green flakes according to the kids. :) I baked the original recipe and my tweaked version. The original was baked at 350* for 40mins then 325 for 25 mins. I preheated my oven and forgot to reset the temp. before starting. After 40 mins I checked it and it was still runny in the center, but the top was getting dark so I reduced the temp. My other changes were to use 1C of brown and white sugar, 1/2 tsp nutmeg, and 4 C zucchini with the skins on...if I remove the skins I don't think the kids would even know that it was zucchini bread instead of my cinnamon bread. :) Thanks for sharing my mom is a big fan of zucchini bread. I will be sharing this with her. :)
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Chocolate Zucchini Cake III

Reviewed: Aug. 25, 2012
This is a moist, chocolately cake and if you make it with shredded zucchini you don't know it's in there. I frosted it with the chocolate frosting recipe listed by another reviewer (the one uses 6T marg. but I use butter and it frosted a 9x13 perfectly). This also baked up in 50 mins for me. I also left out the nuts for personal taste, but I also didn't sub them with chocolate chips like many have stated. Other then no nuts, only using 1 C oil, and 4 C zucchini and vanilla instead of cinnamon (personal tastes) it is a good cake. The low rating is 1. due to my changes 2. just not a fan. I guess if i would of added the chocolate chips it would of been chocolatey enough for me but if I'm to break my diet for chocolate cake, I will stick with my very moist dark chocolate cake recipe. I have a lot of zucchini this year and most years that I usually freeze for use in soups/stews in the winter. As for making it into breads or cake i do now have a bread recipe that I will make again but I would only make this again IF I get an abundance of zucchini that I froze and made into breads. Thanks for sharing it's a good recipe with some slight tweaking but just not my cup of tea. :)
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Simple Scones

Reviewed: Aug. 22, 2012
As is, these are good, but my old recipe is better, but both are still not the moist, soft scones that you can find at The Bread Poet's; there for only 3 stars. So after some tweaking to my old recipe and this one, I came up with a versions that when cooled should be just like what I'm looking for. (My 4 kids won't let them sit long enough too let them cool, little stinkers). Also I just made simple orange scones to all the version and to this recipe. I added no raisins but zested 1 large navel orange, then 1 tsp of orange extract and some vanilla as I thought it had it (oops, all the other version I have made in yrs. past had vanilla :$ ) Oh and I used reg size silicone muffin pan filled 2/3's full and made 10 scones each time. Baked 400*F for 14 mins and brushed tops with buttermilk, butter, or a buttermilk-egg wash all before baking. Thanks so much for sharing. :) GREAT STARTER RECIPE!!!! :)
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Gourmet Mushroom Risotto

Reviewed: Jul. 26, 2012
This is easy and great!! When I make any kind of risotto I never use Arborio rice. I always use my jasmen long grain white rice. I don't' rinse the rice and add it to a large soup pot to keep as much of it on the bottom and not on top of itself. Then I add 2-2 1/2 C. of the the broth (homemade). Cooked til tender then started to sauté the mushrooms (I used 8oz port bella and 8 oz. white and that was the perfect amount). Then I sauté the green onions instead of the shallots. As the moisture cooks out of the rice I slowly add more 1/2-1C at a time. Once the onions are done and the skillet is still hot I added the wine, stirred and added to the rice followed by the mushrooms & butter. Once the butter was melted I add the parmesan cheese and melt well before serving. It was so good I could eat the whole thing myself, couldn't keep from tasting it. My kids loved it too. Oh and I'd say it made more like 8-10 serving since my family of 6, all had large scoops of it on our plates next to pan grilled steaks. I could SO make this when the kids are in school and it's only me to cook lunch for, but I'm going to have to work on making it into small portion sizes. Oh and when I reheat it I add a splash more wine and sauté, in the microwave is not as good. Thanks for sharing as I couldn't get a mushroom risotto to work our before! BTW I didn't notice the video til after I made this recipe and and was typing my review. DEFINITELY A KEEPER!!!!!
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Tomato Soup Cake I

Reviewed: Jul. 20, 2012
Sorry I just didn't like your version.
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Tortilla Beef Bake

Reviewed: Jul. 16, 2012
I have made this and if I drained the grease off the beef (93% lean) it helped so the chips weren't so soggy. I first found this recipe in about 2007 in a Taste of HOmes mag. by the same person. Although on the online web page the recipe does not have many reviews compared to this one. :) I have made this as is and felt it needed onions added to the meat, and sometimes I also add diced green chills. Just to change it up a little.
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Absolutely Awesome BBQ Sauce

Reviewed: Jun. 29, 2012
Today I was making all kinds of BBQ sauces and I like this one the best, but I made a small tweak to this as I like sweet more then heat in a BBQ sauce, but not too sweet. I only used 1/2 C brown sugar, 2 TBSP Frank's hot sauce instead of chile sauce, and for a smooth sauce used 3/8 tsp garlic powder instead of crushed, and no black pepper. But as other reviews suggested use only half the sugar and I must full heartedly agree. It does not make much so, I made a double patch for tonight's grilled pork chop dinner for a family of six, so that I could have enough left over to make a BBQ chicken pizza. By the way, with a double batch I filled 1 pint jar. Next time I will x4 this recipe to can some for later.
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Thai Chicken Pizza

Reviewed: Jun. 27, 2012
In my search for a Thai peanut chicken pizza I found may different ways to make the sauce. So with this recipe I made it into 4 - 6 inch thin pizzas. 2 had the peanut butter added (chunky) and 2 did not. I also left off the bean sprouts (out) and the nuts (only cause I used chunky PB). I roasted my chicken with sesame oil, minced garlic & S.P. I also used Mozzarella cheese (it's what I had). The coated chicken with PB was too PB tasting with heat, the uncoated chicken +PB was better but sweet and hot. The no PB coated chicken was better and the no PB uncoated chicken was just as good and better for little kids, as it had the least amount of heat. All topped with dried cilantro as it was all I had. The low rating is due to all the changes, I had to make for my family to enjoy it although if I want a really spicy TCP I'll add the PB but not coat the chicken. Maybe thick crust would of tamed some of the heat down.
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Fluffy Biscuits

Reviewed: Mar. 25, 2012
This is almost identical to the flaky biscuit recipe, that I came up with. Only difference is I use more buttermilk and this one calls for sugar and an egg. So today I made mine and this 1. Then had my 4 kids taste test them, they said mine is great for stew toppers, gravy, jelly, plain, or as a cheddar biscuit. This version is good for jelly, plain, served as side to fried chicken, as a cheddar biscuit or dessert biscuit. I did up the buttermilk to equal what my other version uses to have them come out. In doing so I got 12 -1in thick pre-cooked biscuits. With my adjustments I will be making both types of biscuit (my flaky and this fluffy) in the future. Thanks for sharing would of never thought to add sugar and an egg to what I already knew was a great recipe. :) Although since I did change it, I can't give this recipe more then 3 stars.
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Kelly's Butterscotch Pudding

Reviewed: Mar. 21, 2012
My kids liked this more then the version I made that didn't use eggs. It makes more then I needed as well. I would say I got 8 serving out of it. The only change I made was how the dry and wet ingredients are combined to prevent lumps before adding heat. I do suggest using dark instead of the light brown sugar for a more distinct taste. I did use light brown sugar this time. But as is it's still a keeper.
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Homemade Vanilla Pudding

Reviewed: Mar. 21, 2012
I'm only giving 4 stars instead of 5 due to the appearance. It looked like very white, thick milk. I thought the dark vanilla and the yellow of the butter would of tinted it at least. We didn't garnish it with anything and kids had it gone before it could fully cool. They loved the taste but not the look. Next time I may add a drop of food coloring for the kids VERY SIMPLE VERY GOOD. It's a keeper. The only change that I made was in how I combined the dry and wet ingredients to prevent lumps before heating. This took longer but was well worth it.
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Pistachio Cake III

Reviewed: Feb. 29, 2012
I used a white cake mix (thought I had a yellow mix). Also I went to a cake speciality store and found pistachio extract. I used that instead of the almond. When I made with out my pistachio extract and used almond it was OK flavor. Waiting on my hubby's comments since I sent it with him to work.
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Simple White Cake

Reviewed: Feb. 19, 2012
I am on the search for the PERFECT WHITE CAKE recipe. This cake made the top2 in color and texture. But for tasty it was not what I was looking for. I did only make a half batch for a tester. (I've made a lot of cakes lately) This cake was moist and crumbly and tasted much like MY moist and smooth cornbread recipe. We tried this cake half frosting with a white frosting (homemade), so the we ALL could sample it with and with out frosting. Sorry I will Keep looking!
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Heavenly White Cake

Reviewed: Feb. 19, 2012
I have tried several white cake recipes, in my search for the perfect WHITE cake. This one came out in the top. Tied for whiteness with only one other cake, but top in taste, and texture. Spongy soft and moist without the flour taste but a light sugar cookie. 3 of the white cakes recipes I tried tasted like that and thats not what I want!!! This one tasted that way the least. Made half batch for a test batch and other then that followed it to a T. Next time I will up the vanilla to 2tsp just for personal taste. GREAT the way it is. Only gave it 4 stars since I could not give 4.5 stars. My personal taste would be only up the vanilla (for a 5 stars) otherwise PREFECT WHITE CAKE!!! Thanks so much for sharing!!!!!! :)
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