Jaden Recipe Reviews (Pg. 1) - Allrecipes.com (1586358)

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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 16, 2013
Excellent-didn't have buttermilk, so used 2 tablespoons lemon juice in the cup of milk. Followed the recipe exactly and cooked it in a muffin pan for approximately 20-25 minutes. They aren't really big, just a nice size to go with the ground beef stroganoff submitted on this site by Linda Russell. Yum!!
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2 users found this review helpful

Ground Beef Stroganoff

Reviewed: Mar. 16, 2013
I followed the advice of another reviewer, using 1 can of cream of mushroom soup, and 3/4 cup of low fat sour cream and 1/4 cup of mayo for 1 recipe. Also used 8 ounces of sliced mushrooms, and increased the garlic powder by half. Once cooked, it needed to be thickened with corn starch because it was a bit soupy. That said, the only thing it needed, once on the plate, perhaps, was some pepper. This has no really strong flavours, so it would probably appeal to kids too. I did double everything and it still turned out great.
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Butter Tarts

Reviewed: Apr. 15, 2012
These are dynomite! So quick and easy, and even though i forgot the cream they were still great. i took a shortcut and bought the mini shells, and stuffed them to the rafters! They overflowed a bit but i had foiled the cookie sheet so no drama! These will impress anyone! Yum!!!
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1 user found this review helpful

Cream of Spinach Soup

Reviewed: May 18, 2009
This is a very mild but surprisingly yummy soup. Probably a good one to make if want to get more veggies into your kids. Definitely will make it again.
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1 user found this review helpful

The Best Thai Coconut Soup

Reviewed: Feb. 20, 2009
This is by far the best Thai Coconut Soup I've ever tried. I used dried shitake mushrooms rehydrated of course and added 3/4 teaspoon of salt at the end. Also threw in a can of small shrimp, as I was making tempura battered shrimp too. This recipe makes alot, but you won't regret it-OMG,it's unbelivable!
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Delicious Chickpea Curry

Reviewed: Sep. 3, 2008
Excellent recipe-I doubled the pears and yams, substituted 1 teaspoon cinnamon for the cinnamon sticks and reduced the cayenne to 1/2 a teaspoon. Not overly sweet-just wonderful and do not double or you will be able to feed the whole neighborhood.Makes plenty as written.
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8 users found this review helpful

Rhubarb Meringue Dessert

Reviewed: Jun. 18, 2008
This is absolutely delicious. Do not change a thing-make it as written and you will receive rave reviews. Very easy to make with wonderful results. I made in a pyrex baking dish, so I turned down the temperature to 325 degrees, and allowed it to cool for two hours in the fridge, but I think it will taste even better once it has been refridgerated overnight. It should be called "Rhubarb Dream Dessert".....
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20 users found this review helpful

Thai Noodle Salad

Reviewed: Apr. 25, 2008
The dressing for this is amazing. I used three ingredients for the salad itself-matchstick carrots, chickpeas, then cilantro at the very end atfer adding the dressing. I did add 2 Tablespoons of honey, as did another reviewer. It does in my opinion need a bit of spice but I am not sure what-salt, or something with a kick like hot pepper?? Great nonetheless!!! Everybody loved it.
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1 user found this review helpful

Butternut Squash Soup

Reviewed: May 6, 2007
I sauteed the onions in olive oil, then used frozen, cubed butternut squash, liquid chicken bouillon and 1 tub of roasted red pepper cream cheese, which gave it a nice kick. It turned out great!
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 26, 2006
Excellent! I cubed a loaf of white bread a couple of days ahead and left it on a cookie sheet in the oven to dry out. The day of my dinner, I cooked the vegetables for about ten minutes. I did use 2 packages of sliced mushrooms(16 ounces) but more importantly ONLY 2& 3/4 cups of chicken broth instead of the amount called for in the original recipe. I also accidently left the slow cooker on high for an hour, but we all know how forgiving they are! There was absolutely no need to add any liquid at the end-it was ready to serve at my convenience, after a total of about 6 hours.
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2 users found this review helpful

Chicken Pot Pie I

Reviewed: Oct. 13, 2006
This is wonderful!I bought and used a whole cooked chicken for 2 pies, storebought deep dish pie crusts and frozen peas and carrots which I cooked in the microwave. I took the advice of others and cooked the bottom shell for about 10-12 minutes @350 before filling. I used half the amount of milk recommended in the recipe, as I found without any it seemed dry. Also I added 1/2 teaspoon each of pepper, thyme and tarragon, and 1/4 teaspoon of garlic powder to the entire mixture for the 2 pies. I brushed the top crusts with a beaten egg, poked holes in the tops then cooked them @400 for 30 minutes in pyrex pie plates I had lightly sprayed with oil. When they came out of the oven, they looked like they were from the pages of a magazine and my family just loved them. I will look no further for a pot pie recipe.
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71 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Sep. 13, 2006
Quick to put together with ingredients I have in my pantry. Despite the simplicity of this recipe, I find others are always impressed. Love it.
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1 user found this review helpful

Chicken Marsala

Reviewed: Sep. 13, 2006
We loved this, and it didn't last even though I doubled the recipe. I used red Marsala(21 sweetness). Next time I plan to pound the chicken a bit thinner and I will more than double the Marsala and the mushrooms because they seemed to disappear. These ingredients are really what makes this dish special. I also skipped the sherry.
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Fantastic Black Bean Chili

Reviewed: Jan. 27, 2006
I made this recipe using a 28 ounce can of diced tomatoes and two 19 ounce cans of black beans. Ten minutes before it was done cooking, I add a thawed box of spinach(did not squeeze it) and a package of Old El Paso chili mix. Great!
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1 user found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Jan. 22, 2006
I made chicken drummettes and needed blue cheese dip-thought I could use store bought dressing. Luckily I didn't use that to gage all blue cheese dressings! This recipe is incredible, and I've always had an aversion to blue cheese-now I'm a believer!
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2 users found this review helpful

Hamburger Soup I

Reviewed: Oct. 2, 2005
Excellent! The only changes I made were frozen peas for the corn and since I didn't have tomato sauce I used pizza sauce. At the end I added star-shaped pasta. You just can't go wrong with this recipe!
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1 user found this review helpful

Moroccan Lentil Soup

Reviewed: Aug. 15, 2005
This has to be the best tasting Middle Eastern recipe I have ever tried, however because I have read that tomatoes will prevent lentils from cooking, which may account for the lengthy cooking time, I decided to shortcut the recipe. I used can lentils to step 2, added the tomatoes then simmered it just to blend flavours about 20 minutes. At the end I added a mixture of flour and water to thicken it and served it over brown basmati rice. Authentic, flavorful and quick!
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Vegetable Pizza I

Reviewed: Aug. 15, 2005
This was quite good but next time I will try the refrigerated pizza crust as I found the crescent roll crust too soft. I ended up using 8oz. light cream cheese,1/3 cup each Hellmanns mayo and bottled ranch dressing and 1 teaspoon of dill as the topping and this worked but tastes better once throughly chilled.
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Chicken Hurry

Reviewed: Mar. 5, 2005
I have been making this recipe for a long time. To cut down on the saltiness of the soup, I double the amounts of ketchup, brown sugar and water, but still only use 1 package of soup. Excellent!
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6 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Mar. 1, 2005
Even though I used 2 envelopes of taco mix this tasted just like chili. If I make it again, I'll definitely kick it up a notch since you couldn't identify the taco flavour whatsoever. It was quite good nonetheless.
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Displaying results 1-20 (of 26) reviews
 
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