LADYJAYPEE Recipe Reviews (Pg. 5) - Allrecipes.com (1584389)

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Glazed Lemon Cake

Reviewed: Apr. 9, 2007
This is a delicious, intensely-flavored, moist lemon cake, made even more flavorful with the glaze topping. I tried something new-to-me and used 100% raw organic, unrefined, cold-pressed, cholesterol-free, extra-virgin coconut oil in place of the vegetable oil. I could definitely smell the coconut in the cake batter, and it gave a very subtle coconut flavor to the cake after baking. Thank you for sharing your recipe, Missy!
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2 users found this review helpful

Cherry Chip Cookies II

Reviewed: Apr. 3, 2007
I used 1c cherry chips and 1c milk chocolate chips and after the first couple of batches, I baked them for about 13 minutes rather than 10 (we like our cookies a bit more golden & slightly crispy). A very nice cookie. Thanks for the recipe, Lisa!
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7 users found this review helpful

Fired Up Southwest Fajitas

Reviewed: Mar. 27, 2007
My husband particularly liked this; said it was a 4.5; I think 4stars. :-) My dear little town's two grocery stores couldn't come up with any McCormick's SW seasoning (grrr!), so I had to resort to Emeril's. I'll still be hunting that stuff down though. Made everything else as written; served with a Mexican cheese mix, sour cream, and Garden Tomato Salsa (from this website). Very tasty dinner!
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1 user found this review helpful

Mediterranean Marinated Chicken

Reviewed: Mar. 26, 2007
This was a nice chicken dish. I replaced the vinegar with lemon juice and reduced the olive oil to 1/4c based on other reviewers' comments.
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1 user found this review helpful

Green Beans with Bread Crumbs

Reviewed: Mar. 26, 2007
This was a pretty good week-night side dish. The bread crumb mixture had a nice flavor, but didn't really stick to the green beans. Thanks for sharing your recipe, Marie!
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0 users found this review helpful

Grilled Chicken & Vegetable Kabobs

Reviewed: Mar. 23, 2007
Really good! I love the Montreal chicken seasoning and what it does to grilled chicken. I doubled the sauce and in one bag, marinated the chicken, and in the other marinated zucchini, red onions, & red bell peppers, skewering them each on separate skewers due to different cooking time requirements. I think I would use lemon juice rather than vinegar next time. Added a skewer of pineapple chunks at the last minute; didn't marinate them but did brush some on as they grilled. Delicious!
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5 users found this review helpful

Spinach Rice Casserole

Reviewed: Mar. 23, 2007
This was a nice weekday side dish. I added about 1tsp Better Than Bouillon (chicken) due to some reviewers' comments on the blandness of the dish; also mixed in about 1/4c shredded parmesan, in addition to extra parmesan topping which I broiled for a few minutes until it was bubbly and slightly browned. Thanks for the recipe, Mathilda!
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0 users found this review helpful

Dandelion Salad

Reviewed: Mar. 21, 2007
I had never eaten dandelion greens before, but on the advice of my brother who is an EXcellent cook, I went for it. I jazzed it up quite a bit because I had heard the greens can taste bitter. So I used grape tomato halves, tossed in some sweet fresh diced mango to complement any bitterness, added some toasted pinenuts, crumbled gorgonzola, & did a simple balsamic/olive oil dressing. It was deLICious! Thanks, John!
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66 users found this review helpful

Jammin' Jerk Chicken

Reviewed: Mar. 21, 2007
I used straight-from-Jamaica "Juliana" jerk seasoning, doubling the seasonings for 3 chicken breasts. Probably piled it on too much because it was hot! But really good too. Next time, I'll ease up on the jerk seasoning a bit. :-) And I think I might try OJ concentrate for deeper flavor.
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6 users found this review helpful

Chicken Pesto a la Lisa

Reviewed: Mar. 20, 2007
This was very good. I used only 3 chicken breasts, half the amount of pasta called for, but used the full amount of sauce, along with my own homemade pesto. I did thicken the sauce with twice the amount of cornstarch because it was still a little on the thin side as written. Used penne, rather than fusilli pasta, as that is what I had in my pantry. I think adding some fresh chopped tomatoes or sliced grape tomatoes at the end would be a nice touch. Thanks for the nice recipe, Lisa!
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6 users found this review helpful

BBQ Chicken the Old Bay® Way

Reviewed: Mar. 19, 2007
I used boneless skinless chicken breasts. Following the instructions of the recipe, I GENEROUSLY seasoned the chicken with Old Bay and found it MUCH too salty. Reading the ingredients, celery salt/salt are listed first. So I would omit the step of seasoning the chicken with it and just use what is in the bbq sauce, which was really good; loved the horseradish heat that was in it!
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Roasted New Potatoes

Reviewed: Mar. 19, 2007
I scaled this down to serve two. Microwaved the potatoes for 5 minutes, before putting in the oven, to ensure they finished at the same time as the rest of dinner! Worked well as the oven time was spent really roasting them to that lovely browned-edge quality that is so good! Thanks for the recipe, Ann!
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1 user found this review helpful

Reuben Sandwich II

Reviewed: Mar. 17, 2007
I used dark rye, Jarlsberg Swiss cheese, & Ken's Steakhouse 1000 Island dressing and made the recipe as written for a light St Paddy's Day supper. Served with green beer. Thanks, Colette!
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2 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Mar. 16, 2007
Came out great. I used a near-3pound chuck roast, but kept all other ingredients as written with the exception of using a large can of green chiles. Served on hard-shell tacos along with Garden Tomato Salsa from this website. Thanks, Miss Annie!
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1 user found this review helpful

Party-Size Greek Couscous Salad

Reviewed: Mar. 15, 2007
I scaled this down to 7 servings (of which 2 people ate nearly all!). *blush* I didn't have any boxed couscous mixes on hand, but did have plain whole wheat couscous; so I sauteed it in butter, then simmered it in chicken broth, a splash of chardonnay, along with Italian seasoning, garlic & onion powders & some salt. Used grape tomatoes & Girard's Greek Feta Vinaigrette (yum!) and this was a hit! DH asked me to make it again. Thanks, Gourmet631!
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38 users found this review helpful

Salmon with Tomatoes

Reviewed: Mar. 14, 2007
Really nice salmon dish! Similar to a way I prepare halibut. I used an Alaska sockeye salmon filet sauteed in olive oil that I flavored with fresh minced garlic. Used Frank's hot sauce, but couldn't detect any heat at all, so might up that slightly next time. Served over basmati rice. Love that parmesan/butter mixture! Thanks so much for sharing your recipe, MToussaint!
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4 users found this review helpful

Mini Meatloaves

Reviewed: Mar. 12, 2007
I made these in a muffin tin and used whole oats, rather than the quick-cooking kind, since that is all I buy; I did let the oats sit in the egg/milk mixture for awhile in case they needed softening up! We enjoyed this very much and look forward to meatloaf sandwiches tomorrow! However, we do prefer the Brown Sugar Meatloaf, from this site, better. Thank you for sharing your recipe, Tonya!
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4 users found this review helpful

Glazed Apple Cookies

Reviewed: Mar. 12, 2007
I used a Granny Smith apple, butter rather than shortening, & pecans rather than walnuts. The glaze was a bit runny to be able to store these in a cookie jar, so I added a bit of corn syrup & upped the powdered sugar quite a lot. These were very good and just what I wanted for my husband who loves this type of cookie. Thank you so much, Sandy!
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1 user found this review helpful

Chicken Chimichangas

Reviewed: Mar. 10, 2007
These turned out really well! I baked, rather than fried them, brushing the smaller "soft-taco size" flour tortillas with EVOO as I heated them in a skillet; spread them with refried beans (like you would butter), topped beans with cheese & other filling ingredients, & baked at 400F for 30minutes in a baking dish sprayed with cooking spray. The tortillas browned top & bottom. Topped these with the avocado salsa included in the recipe, as well as with sour cream & "Garden Tomato Salsa", also from this website. The rice filling for this was great & would stand on its own as a nice side for a Mexican meal; I did add a sprinkling of "Taco Seasoning I" mix (from this website) to the rice. I did have lots of leftover fillings, so I used it all up in the extra tortillas I ended up with, didn't bake those, but froze them to thaw later and bake for another great meal. Thanks for sharing the great recipe, Rebecca!
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2 users found this review helpful

Garden Tomato Salsa

Reviewed: Mar. 10, 2007
I made this in the morning, so the flavors would really have a chance to blend for dinner. DH & I broke into it at 10am! It's very good. I used organic tomatoes from our food co-op, tripled the jalapenos (love the idea of using pickled jalapenos; never tried that before!), added a fresh garlic clove, 1/4tsp extra salt, & extra cilantro 'cause we love it! Great salsa, Valerie! :-) Thanks for sharing your recipe!
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19 users found this review helpful

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