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

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Honey Bun Cake I

Reviewed: Apr. 21, 2003
Absolutely wonderful, this cake lived up to all the 5 star reviews!I cooked it in a metal pan at 350 degrees and in 40 minutes it was done. For icing, I used store bought cream cheese frosting and this was a wonderful compliment to the cake. It turns out like a coffee cake and literally melts off the fork into your mouth. Excellent!
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3 users 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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0 users found this review helpful

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

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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0 users 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

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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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

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

Creamy Chocolate Frosting

Reviewed: Feb. 22, 2005
Excellent and rich taste! I asdded a couple extra tablespoons of butter, a bit more milk and extra cocoa! Divine!
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0 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 20, 2005
Excellent! You must try this! I used only 1 teaspoon of salt in the marinade and the same amount in the sauce and didn't miss it. I also cut the cayenne in the marinade to 1 teaspoon and found this was good if you want a little zing but still want to taste your food. Also as others had recommended I did not double the marinade and used 5 chicken breasts and still had plenty. I doubled the sauce and found this was about right for the amount of chicken. I made 6 cups of Uncle Ben's rice, and even my 3 teenagers loved this. Next time I'll make it with basmati rice!!!
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2 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Nov. 24, 2004
Fabulous! I followed this recipe, using my own roasted red peppers, but also added 1/2 cup cheese(you want something with a bite).I used aged cheddar and a few slices crumbled jalapeno havarti. I also added 2 cloves minced garlic, and used regular Hellmanns mayo. I didn 't find it neccessary to increase this from the 3 Tablespoons called for.
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2 users found this review helpful

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

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

Dill Sauce

Reviewed: Oct. 25, 2004
I used fat free sour cream and this came out great! Even though it seemed a bit sharp when I tasted it by itself, once I put it on salmon it was absolutely wonderful. This one makes it to my recipe file!
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0 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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