MISSJENAFFLECK Recipe Reviews (Pg. 1) - Allrecipes.com (1556881)

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Greek Pasta Salad with Roasted Vegetables and Feta

Reviewed: Aug. 14, 2008
What I love about this recipe is that it's so versatile, such a great base recipe to tweak with. You can put in whatever veggies you want and vary amounts and it will still be good. I added olives and mushrooms, omitted the red bell pepper, subbed cherry tomatoes for the sundried, and parmesan for the feta. I almost felt it was ever so slightly lacking in some respect but I can't quite put my finger on it. I think I would add more eggplant next time because that was the best part, and less bell pepper. I'll definitely make it again and play around with it. I served it hot and it was a great healthy meal, with fabulous leftovers. It's wonderful to make a whole bunch of for dinner and eat throughout the week for lunch.
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5 users found this review helpful

Green Bean Stir-Fry

Reviewed: Aug. 6, 2008
Wow, this was absolutely fabulous and so easy! I didn't have the sesame seeds but didn't miss them. I wouldn't recommend steaming the green beans because then you'll miss that great caramelized, browned flavor from sauteeing them. This is going to be the only way I prepare green beans from now on. Thanks!!!
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3 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Jul. 30, 2008
This is my go-to recipe when I need to bring an appetizer to a party. Super easy and SO good! Better than what you would get at restaurants!
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2 users found this review helpful

Easy Spinach Lasagna with White Sauce

Reviewed: Jul. 30, 2008
Wow, this was absolutely fabulous and so easy and quick (compared to other lasagne recipes). I served it to a bunch of anti-veggie carnivorous males, and my vegetarian sister, and it got raves all around. Meat eaters even went for seconds and the entire pan was devoured. I did make a couple changes though. Didn't put in the carrots, and instead I added sauteed zucchini and garlic which I sauteed with the mushrooms. I was kind of wary of putting in raw mushrooms because A) I wasn't sure they would cook and B) if they did cook, I was afraid they would give off too much liquid and make the dish soggy. In addition, per the advice of another cook, I used the roasted red pepper alfredo which was great. Oh, and I added tons more mozzarella. Probably about 2 cups total! It would not have been as good with just a half cup. I will definitely make this again as a great dish to bring to an event where there are vegetarians and meat eaters but you only want to make one thing and please everyone. The way I made it, I would give it 5 stars but as-is, only 4.
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6 users found this review helpful

Stuffed Peppers

Reviewed: Jul. 30, 2008
I didn't eat them because I hate bell peppers but my boyfriend who absolutely adores bell peppers said they were "ok". For the amount of time and effort they took, I would never make them again.
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 30, 2008
Delicious! Like others, I covered with foil for the first half of baking. Thighs came out moist and flavorful. The remaining sauce was excellent with brown rice and broccoli. I don't think I would cook them as long next time because they were slightly overdone. I didn't add the ginger and didn't miss it at all. This is definitely going into the regular rotation at the request of my very picky boyfriend. He even asked for it again just a couple days after I made it!
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2 users found this review helpful

White Wine Vinaigrette

Reviewed: May 15, 2007
This is easy and quick. I added mustard powder to emulsify and help flavor. A little too acidic. Perhaps using a stronger-tasting oil would help, such as olive oil. But it's a great dressing to whip up in a hurry, with ingredients you're likely to have on hand.
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2 users found this review helpful

Slow Cooker Enchiladas

Reviewed: May 15, 2007
I give this five stars not only for being tasty and easy, but it's so versatile. You can alter the ingredients and add whatever you want, and it always turns out great. I don't usually use as much cheese as the recipe calls for. I've added green chiles, olives, etc. Everyone loves this. I don't make it in the slow cooker, I just layer it in a casserole and bake.
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3 users found this review helpful

Alyson's Broccoli Salad

Reviewed: May 11, 2007
There was way too much dressing! I would half it next time. Thankfully I added it a little bit at a time so my salad wasn't ruined. However, this is great! I made a bunch of changes. Used lite mayo, cranberries instead of raisins, omitted the sunflower seeds, added grated cheddar cheese and some artichoke hearts. Fabulous! I'll be making this again and again, because it really does work with whatever you have on hand. I'm going to try feta next time.
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8 users found this review helpful

Easy Broccoli Quiche

Reviewed: May 11, 2007
Fabulous! I've made it a few times, experimenting with different cheeses, adding cream once, etc. It turns out great every time. Next, I'm going to try different veggies!
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4 users found this review helpful

Easy Mushroom Rice

Reviewed: Mar. 8, 2007
This was excellent! And so easy. I didn't have any onion soup so I used cream of mushroom instead. Also, I used fresh mushrooms sauteed with an onion and 2 cloves of garlic. I will be making this all the time. It tastes like it took a lot more effort than it does. *** Update: made it as written for the first time last night and I didn't like it as much. The cream of mushroom version is so much better than the onion soup version! So, as written 4 stars but with cream of mushroom, 5!
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178 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jan. 8, 2007
WOW!!! This is absolutely fabulous!!! I have finally found an enchilada sauce recipe and it will be my staple forever. I have had trouble in the past with enchilada sauce recipes, finding them to taste too much like pasta sauce, or too Italian-tasting. This one is quick, easy, tasty and rich. I used half the amount of chili powder called for (2 tbsp), for fear of it being too spicy because my chili powder said "Hot Mexican Chili Powder". It could have been hotter so I think next time I will use 3 tbsp instead of the 4 called for, but that is just my chili powder. This is the best enchilada sauce recipe ever and has ended my seemingly endless quest.
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3 users found this review helpful

Mexican Rice III

Reviewed: Jan. 8, 2007
This was really good. I waited until the end to add the cilantro so it wouldn't lose flavor, and before I added it I tasted the rice and wasn't impressed. However, after adding the cilantro I tasted it again and it was great. So don't skip the cilantro! The only change I made was that I didn't have any tomatoes so I added half a cup of tomato sauce and half a cup less chicken broth. That gave it a good flavor. I think next time I will add a little more cilantro and maybe some cayenne to spice it up a little bit.
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2 users found this review helpful

Light Oat Bread

Reviewed: Nov. 29, 2006
Wow! This is amazing! Light and fluffy with a faint nutty flavor. I used bread flour instead of AP but that is the only change I made. I have made tons of breads in my machine, and this is my favorite one yet! Thank you!!!!!!
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5 users found this review helpful

Easy Turkey Tetrazzini

Reviewed: Nov. 27, 2006
This was surprisingly good, much better than I expected. I don't generally like casseroles, tetrazzinis, or especially anything with canned soup as an ingredient. However, I had to use up a ton of dryed out leftover turkey from Thanksgiving and my boyfriend likes hamburger helper style meals so I figured I would try this out. Yum! And it was so easy. I did saute half a large onion and a couple cloves of garlic before adding the mushroom, and I added a splash of milk to the sauce because it looked pretty thick, but other than that I did everything by the recipe. I will definitely make this again and for anyone who can't decide whether or not to make this, give it a try! You may be surprised like I was. I think next time I will add some steamed broccoli and fresh mushrooms to this. You can customize it any way you want to.
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198 users found this review helpful

Fresh Herb Dinner Rolls

Reviewed: Nov. 22, 2006
These were excellent but with the title they have, I expected them to have a more herby taste. I doubled the chives and parsley, and I added 2 cloves of crushed garlic, yet I could still not taste the herbs. The rolls were delicious and I will definitely make them again, but quadruple the herbs. I sprinkled them with kosher salt after the egg wash which provided a nice little burst of flavor.
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7 users found this review helpful

Garlic Chicken

Reviewed: Nov. 21, 2006
YUM!!!! Soooooooooo good! The only reason I didn't give this 5 stars is because I had to make a couple modifications. The recipe as written is 4 stars, but it is 5 stars if you do this: double the garlic (at least!). You can't even taste the garlic unless you use at least 2x the amount. Also, if you pound the breasts thin and then broil them instead of bake them, they will be crispy and golden on both sides, and moist and juicy inside. This is definitely going to be my go-to recipe for breaded chicken.
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12 users found this review helpful

Soft Garlic Breadsticks

Reviewed: Nov. 20, 2006
Wow, these are amazing! I added half a teaspoon of crushed rosemary and they were absolutely fabulous. I will be making these again and again. I put half of them in the freezer immediately after I shaped them so when I take them out, let them rise, and bake them, we will see how well they freeze.
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16 users found this review helpful

To Die For Fettuccine Alfredo

Reviewed: Nov. 20, 2006
This was great and I would definitely make it again. Minus one star for the proportions being so off. I kept everything the same, except I only used about half the butter and the fettucine called for, and it was the perfect amount of sauce. So definitely cut the pasta in half. And you do not need all that butter. Also, the sauce was pretty thin and kind of lumpy, no matter how long I heated it to melt the cheese. It might have been because the romano I used was shredded instead of grated. Either way, it was absolutely delicious and I will definitely make it again, with different proportions of ingredients.
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18 users found this review helpful

Cream of Broccoli Soup I

Reviewed: Oct. 18, 2006
This was fabulous with just a couple of minor changes. I added some garlic and carrot in with the onion and celery, and I replaced about half the milk with half and half. I like my cream of broccoli creamy! Sprinkled some cheese on top and YUM! I will definitely be making this again and again.
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2 users found this review helpful

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