LADYJAYPEE Recipe Reviews (Pg. 7) - Allrecipes.com (1584389)

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Whole Grain Waffles

Reviewed: Jan. 29, 2007
I made these as written with no changes. These do have such good flavor, and because they have great nutritional value, you not only feel like you've done a good thing for yourself and your family, but you also feel satisfied and full quickly! I found I had to keep them in the waffle-iron a bit longer, I suspect, because of the whole grains used. I didn't have any unsweetened applesauce, so I quickly made some from a couple of Granny Smith apples! Served this with warmed Blueberry Sauce (from this website). Thanks for the great recipe, What a Dish!/Mitch103!
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8 users found this review helpful

Orange Cake

Reviewed: Jan. 26, 2007
I followed the recipe, but I did add 1tsp of vanilla-rum extract (homemade from this website). I've sometimes had trouble getting a bundt cake out of the pan in one piece so followed the advice of reviewer, Grannyloohoo, and greased the bundt pan with Crisco (neither butter nor oil works!). I then dusted it with sugar rather than flouring it which did give the slight crunch to which Grannyloohoo referred. This is a very nice cake. Thank you so much, Angie!
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6 users found this review helpful

Blueberry Sauce

Reviewed: Jan. 26, 2007
I made this ahead of time to use on waffles for our company this weekend and had a little taste of it in advance. It's delicious! Can't wait for breakfast! I used frozen blueberries. I also used real almond extract which I think really makes the flavor of this sauce stand out. Try not to use imitation almond extract; it makes a big difference! Thanks so much, Isybel!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 23, 2007
I scaled this recipe in half and went with some of the suggestions of reviewer, Shannon:) (click on "most helpful" and you'll see her review). I've only had tilapia once and wasn't that impressed with that fresh-water, farmed fish, so I went with rockfish (aka: red snapper in warmer waters; rockfish in colder northern waters). I added to the parmesan mixture: some garlic powder, paprika, a touch of cayenne pepper & some panko bread crumbs. This cheese mixture is really what makes the dish; it was excellent and I liked the way the bread crumbs/cheese browned lightly under the broiler. I only had to broil the fish 2 minutes on each side, plus 2 minutes with the cheese mixture. Served with steamed broccoli. Talk about an easy, quick-prep meal! Thanks, Phoebe!
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376 users found this review helpful

Spectacular Marsala Glazed Carrots with Hazelnuts

Reviewed: Jan. 21, 2007
I thought these were delicious! I used regular carrots and cut them into "halved baby carrot" size, and I used salted butter so omitted the salt. My hazelnuts turned out to be old, so I used chopped toasted pecans. AND I reached for the marsala and we were out! So I used sherry. In spite of all of that, it was a great veggie dish, marsala is on my grocery list, and I'll make it again! Thanks so much, Barbara!
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1 user found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jan. 21, 2007
I used gorgonzola blue cheese, and made everything else according to the recipe. I found that there was quite a bit of the spinach, cheese, bacon mixture leftover that just wouldn't fit inside my pounded chicken breasts. My DH really liked this, probably more than I did. It's pretty rich, but it's good. Thank you, Miss J!
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2 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Jan. 20, 2007
I used green onion, rather than chives, because that is what I had on hand. This is a simple little soup and would make a nice starter to an Asian meal. We just had it as a quick, light, hot lunch item before heading out on a long walk on this cold brisk day! Thanks for the recipe, WJ Cory!
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0 users found this review helpful

Devil's Steak Sauce

Reviewed: Jan. 20, 2007
This is full of flavor and delicious! I contemplated using tomato paste, rather than tomato sauce, because I had an already-opened can and the ingredients, to that point, seemed sort of runny; but I decided to go with the recipe as written. Glad I did because after it cooked, and then cooled down, it's quite thick. Thank you, Bernard, for sharing your recipe!
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5 users found this review helpful

Asian Orange Chicken

Reviewed: Jan. 19, 2007
This is one of the best stir-fry type dishes I've made. I went with what reviewer, Tunisianswife, did and subbed about 1/2c of pineapple juice I had on hand for some of the water, and added extra garlic. Along with the chicken, I tossed in a few drops of toasted sesame oil, some onion chunks, matchstick carrots & red bell pepper, & small broccoli florets; am very glad I did for color and health! I only used about half of the cornstarch mixture and it was plenty thickened with that; I also mixed the cornstarch with OJ rather than water. Next time, I will omit the step of breading the chicken in flour and just saute the marinated chicken as is, and I will also reduce the amount of brown sugar, especially with having used fruit juice in my marinade; it was just a little too sweet. Very nice dish, Harry. Thank you!
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2 users found this review helpful

Elegant Wild Rice Soup

Reviewed: Jan. 17, 2007
I scaled the recipe in half and made as written, except I followed the advice of other reviewers and cut the flour quantity in half; very glad I did. It is a bit bland, so I did add a splash or two of sherry to it; added the almonds more toward the end for a bit of crunchy texture, and also added a couple of grinds of freshly-grated black pepper as I served it. This was a nice soup to try. Thank you, Debra!
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2 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Jan. 16, 2007
I used 4 chicken breasts, rather than 6 chicken thighs. Pounded the breasts, seasoned with S&P, plus a tiny touch of garlic powder, along with the fresh minced garlic. Then I rolled each breast up, wrapped in a slice of prosciutto, and held it together with a toothpick, placed it in the buttered baking dish, & topped it off with chopped portabello mushrooms. Used a chardonnay for the sour cream sauce. This was my first time cooking anything with prosciutto; the flavor it lends to this dish, along with its drippings in the wine-sour cream sauce, are intense and SO good! Thank you so much, Tiffuhny! This is a great recipe!
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3 users found this review helpful

Mediterranean Black Olive Bread

Reviewed: Jan. 16, 2007
This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the yeast was well-bloomed, I put it in the bowl of my stand mixer with the remaining ingredients to mix & knead it. I used kalamata olives and then copied reviewer, Tunisianswife, and added 1.5 tsp garlic powder & 1tsp Italian seasoning to the dough. These additions sent the bread over the top! Along with the pan of water in the oven, I also misted the loaf and the oven with water every three minutes for the first 10 minutes. This bread is so fragrant with the olives & spices, tastes wonderful, & has a great texture. Holly, thank you SO much!
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43 users found this review helpful

Super Grilled Salmon

Reviewed: Jan. 15, 2007
I made this as the recipe states, using a beautiful 1+-pound sockeye filet. Living in the Pacific NW where the salmon stands on its own without lots of extra sauces or flavors needed, I think we're spoiled. While this was good, and the flavors were interesting for a change, and cooking it on the grill was especially nice, we'll probably stick with a simpler preparation of lemon, onion, S&P. Thanks for sharing your recipe, RebeccaKalakota!
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2 users found this review helpful

Ann's Shrimp Etouffee

Reviewed: Jan. 14, 2007
I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments, I agreed that, as is, this dish needed some depth of flavors; so I used chicken broth rather than water, added homemade cajun seasoning (rather than just paprika, cayenne, S&P), a little worcestershire, some tomato paste, garlic powder along with the fresh, & a bit of white wine. I used a portabello mushroom & all that was available in my town was already-cooked shrimp, which I tossed in toward the end, after the sauce had simmered, to warm it through. Served over sticky rice alongside steamed buttery broccoli. Thanks for sharing your recipe, Ann!
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4 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Jan. 12, 2007
I scaled this down to 1/4 of the original recipe and followed it as written. We thought it tasted better with a couple of tablespoons of the batter, rather than just one. It is delicious and a wonderful treat on a very cold night! Thank you, Sheri!
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1 user found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Jan. 12, 2007
I scaled the recipe to serve just two; only change I made was to use apple cider vinegar for the white vinegar. This was a nice way to dress up steamed broccoli. Thank you for sharing your recipe, Salsiepie!
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2 users found this review helpful

Salisbury Steak

Reviewed: Jan. 12, 2007
I made this as the recipe states, minus the salt (there's plenty in the French onion soup!), and it was really good. Served with rice and Broccoli with Garlic Butter & Cashews from this website. Thanks, Kelly Berenger!
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10 users found this review helpful

Garlic Butter

Reviewed: Jan. 10, 2007
Nice flavor, but much too salty as the recipe reads with salted butter, salt in the parmesan, and an entire tablespoon of garlic salt! I subbed granulated garlic for the garlic salt and only used 1tsp vs 1T; thought there was enough garlic since it also called for 1T fresh minced garlic (I used 2 large cloves); we LOVE garlic, but so glad I downsized on it! This was a nice topping on a warm slice of the French Country Bread I made from this website today. Thank you, Denyse!
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1 user found this review helpful

French Country Bread

Reviewed: Jan. 10, 2007
This was my first time making an overnight starter and it was fun to wake up to having part of the job done! As other reviewers suggested, I increased the salt to 1.5T and even though I'm big on reducing salt normally, I am glad I did; this bread has very nice flavor. Used King Arthur White Whole Wheat Flour, so my bread came out looking like a white loaf, but has the health benefits of containing whole wheat. I mixed this in my electric stand mixer and did have to add about 1.5c more flour before the dough pulled together in the bowl; added maybe another cup+ while I kneaded it to keep it from sticking. I let it rise for 45 minutes as stated, on the 2nd rising, but probably could have decreased that as my loaves came out pretty large! I didn't use loaf pans, but just turned the loaves out as baguettes onto an oiled baking sheet sprinkled with a little cornmeal; topped the loaves with an eggwhite wash, and black & white sesame seeds. We really liked this bread! Thank you, Stephen.
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19 users found this review helpful

Buttery Cooked Carrots

Reviewed: Jan. 8, 2007
I scaled this recipe in half. It really does not need any water in the bottom of the pan before adding the butter & brown sugar; makes it much too watery. Served this tonight with Beef, Burgundy Style, Yummy Pesto Mashed Potatoes, & Zesty Marinated Asparagus, all from this website; great meal. Thanks, Rebecca!
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3 users found this review helpful

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