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

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Slow Cooker Turkey Breast

Reviewed: May 5, 2007
Realized we had a turkey breast in the freezer, that we never used at Christmas-time, so thawed that and put it in the slow-cooker this morning. Like Cookin'mama, I added a bit of water just to cover the bottom of the crockpot. And I too omitted some of the salty powder in the onion soup mix. This turned out very tender and moist AND gave a TON of broth for gravy (my fave! Had about 3.5 cups of broth)! Served with peas and potatoes. Thanks, Ms Sally!
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Premium Pizza Crust

Reviewed: May 3, 2007
I used the sponge method outlined in the recipe. Had to let the sponge sit for an extra hour due to other chores. Had to add 1c extra flour to the dough. I let the dough rise in a warm oven and it doubled in size in only an hour. I cooked this on our gas grill to get that "as close to brick-oven-at-home" quality as I could, with toppings of only red sauce and a 4-cheese mix of mozzarella, fontina, asiago, & parmesan. Crust is great...nice and chewy! I don't have the knack of spin/tossing the dough, so had to settle for just rolling it out a bit--doesn't take much or it will get too thin and rip! This was very good; I think my fave pizza crust that I've tried. Thanks, Nandia!
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Rhubarb Strawberry Crunch

Reviewed: Apr. 25, 2007
I thought this was delicious and apparently so did the 14 guests we had this evening; all but one little smidge is left. :-) I used thawed rhubarb from my garden from last season; so even though there were 4 cups, it didn't look like 4 as the fruit thawed, so I added 2-3 extra cups of thawed rhubarb. Used 1 pound of strawberries which equalled 3 cups. I reduced the sugar to 3/4c and added a sprinkling of sliced almonds to the topping; did everything else as written. This was so delicious; with the sweetness of the strawberries, it was the perfect balance of sweet and tart for us! Served warm with Vanilla Ice Cream V (from this website). Thank you for the great recipe, Michelle.
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47 users found this review helpful

Trinidad Stewed Chicken

Reviewed: Apr. 23, 2007
We really enjoyed this dish. I used boneless, skinless chicken breasts (cut into cubes), lightly seasoning them with onion powder & garlic powder; used much less salt (maybe just 1/8tsp sprinkled over the chicken). Substituted the water with chicken broth. I used half the amount of chicken called for, but all of the gravy. Served this over steamed basmati rice and all but a smidge was left when dinner was over! Thanks for sharing your recipe, Masonbrowne!
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Zesty Herb Grilled Chicken

Reviewed: Apr. 16, 2007
Used skinless, boneless chicken breasts & subbed vegetable oil for olive oil; marinated for several hours before grilling. Enjoyed alongside Black Bean & Corn Salad II from this site.
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Black Bean and Corn Salad II

Reviewed: Apr. 16, 2007
This is a very good salad, almost more like a salsa than a salad. I made this early in the day so the flavors would be at their peak at dinner-time. Scaled this recipe in half, used fire-roasted frozen corn from Trader Joes increasing that to 1c, added the juice of an extra lime, and a diced fresh mango for a taste of sweetness that I normally enjoy with a black bean salsa. Served alongside grilled chicken and nacho chips. Many thanks to reviewer, JodiA, for the tip on leaving the avocado pit in the salad to prevent the avocado from turning brown; we had leftovers and your tip worked like a charm! Thanks for the recipe, Jen!
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3 users found this review helpful

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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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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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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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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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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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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67 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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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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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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