Jody Recipe Reviews (Pg. 1) - Allrecipes.com (16176108)

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Jody

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Clams Kokkinisto

Reviewed: Jul. 27, 2011
This recipe is delicious. I've been eyeing it up for a while and finally gave it a whirl. I've never tried clams and had bought a can out of curiosity. I halved the recipe as there are only the two of us, and had to leave out the celery because I didn't have any. I used small diced canned tomatoes that were already flavoured with garlic and olive oil for an extra little hit of garlic. Instead of salt, I added a smidge of sugar which I love in tomato sauces, served over pasta shells which seemed appropriate, and topped with feta which I grated instead of crumbling. Thanks for the great recipe!
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4 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Nov. 16, 2013
Thank you, Ken! This really works. There's nothing worse than boiling a bunch of eggs and ending up with divot devilled eggs.
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1 user found this review helpful

Cabbage Rolls II

Reviewed: Nov. 9, 2013
I haven't had my Mum's cabbage rolls in years, but I think these are better. I've made these several times now. Each time I doubled the sauce. Last time I used a lovely tomato sauce (strained tomatoes, actually) from Italy which made them spectacular. I cut the core out of the cabbage and boiled it whole, and the leaves peel right off without ripping. I also read a review (thanks, Avon Lady Lisa) that says to trim out the thick part of the leaf which makes it easier to roll. I baked them in the oven for an hour at 350, covered with foil, as suggested in another review. I love these cabbage rolls.
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1 user found this review helpful

Pepper Jelly Glazed Chicken

Reviewed: Jun. 4, 2013
I have made this several times and absolutely love it. I use my homemade red pepper jelly and bone-in skin-on chicken thighs (flavour preference). The glaze is so good and it's one of the easiest dinners to put together. Thanks for posting this recipe.
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1 user found this review helpful

Manicotti Shells

Reviewed: Apr. 8, 2013
This is the best way to make pasta shells! No boiling and no splitting. The only difference between this recipe and the recipe I have used for years is that I use 1.5 cups of flour and 1.5 cups of water. The rest is the same. Don't overbeat the batter, it shouldn't be frothy. Then let it stand in the fridge for 30 minutes or overnight. Make sure the pan is nice and hot and well-greased (I use margarine), then swirl the batter quickly to coat the bottom. Grease the pan between shells, and they should just fall out when you turn it onto a cooling rack. No flipping required. Stack them between wax paper when cool and they're really easy to handle. They freeze well this way too. I usually get just over 20 shells.
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2 users found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Apr. 8, 2013
Made as written and they were great. I don't usually put a lot of stuff in devilled eggs except for Miracle Whip and either a sprig of dill or chives, but these were very good. I'll definitely use this recipe again.
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1 user found this review helpful

Slow Cooker Oats

Reviewed: Feb. 24, 2013
I made this recipe this afternoon so I could see how it behaves. It took exactly 6 hours for a nice, creamy consistency. It's 8 pm and I can't stop 'tasting' it. I used half water and half unsweetened apple juice, and one large apple coarsely chopped. It tastes great and I'm looking forward to breakfast being ready for the week. I might use a bit less cinnamon next time. Thanks for the yummy, healthy recipe!
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2 users found this review helpful

Roasted Apples and Brussels Sprouts

Reviewed: Jan. 19, 2013
My new favourite way to eat brussels sprouts. I made this for family Christmas dinner and everyone loved it. Made as written.
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5 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Nov. 16, 2013
I made this recipe into cupcakes for my Mum's 80th birthday celebration and everyone LOVED them. The flavour was great and they were so moist. I made the recipe as written and baked the cupcakes for 30 minutes at 350, then frosted them with Cream Cheese Frosting II from this site. There are many carrot cake lovers in my family and they all commented over and over again how good this recipe is. It really is the best. Thank you, Brian!
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1 user found this review helpful

Lime Chicken Soft Tacos

Reviewed: Jan. 10, 2013
This is very good. Only change was cilantro instead of oregano as suggested by others. I loved the flavour of the marinade. Wouldn't it be good for grilled shrimp as well?
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2 users found this review helpful

Keon's Slow Cooker Curry Chicken

Reviewed: Nov. 3, 2012
Good stuff, Keon! I reduced the cayenne to 1/2 tsp after reading other reviews, and it was terrific. I used boneless chicken thighs instead of breasts because I love their flavour. No other changes except for the reduced-sodium versions of the canned soup. I also thought the sauce might be a tad thin, but it mixed nicely with rice, plus it made a really good thick soup for my lunch the next day, with a nice piece of crusty bread. It was super easy and I will make it again.
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White Sauce

Reviewed: Sep. 23, 2012
Hooray for white sauce! I wanted to make a real live cheese sauce for broccoli like my Mum always made, and this turned out perfectly. I used to be her designated stirrer and cheese adder. I think I added about 6 oz. of grated cheddar. I will use this recipe base for all my sauces from now on. Pure nostalgia.
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Tomatillo Salsa Verde

Reviewed: Aug. 13, 2012
Divine! I chopped everything very fine and put it in the saucepan without water as suggested by others. I didn't blend it afterwards and it was great. I had heard of tomatillos but never saw them until a visit to our local farmers market last week. I only got enough to make half this recipe and it went pretty quick. Also added the juice of half a lime. I ate it all with tortilla scoops with a dab of sour cream. Scrumptious recipe!
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3 users found this review helpful

Bellyful of Barbecued Bananas

Reviewed: Jul. 26, 2012
Whoa, Charlie! This is goood. We put the bananas in foil like other reviewers did, and the sauce left behind was thick and delicious. We added 1 tbsp of spiced rum to the sugar and cinnamon mixture. Can't believe how easy this was.
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4 users found this review helpful

Cherry Bomb Chicken

Reviewed: Jun. 17, 2012
No need to repeat what's already been said. An excellent recipe for moist and delicious chicken. It was actually quite simple to make.
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9 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: May 21, 2012
I fully agree with the reviews that call this recipe outstanding. It was not the least bit dry, and the flavour of the sauce permeated throughout the chicken so that it was not necessary to dip in extra sauce. The honey mustard itself is the best. How lucky was I that I had Miel de romarin (rosemary honey) from France, and dijon mustard flavoured with chardonnay. It was over the top. This recipe is one of our new favourites.
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3 users found this review helpful
Photo by Jody

Light Herb Pork Loin

Reviewed: Apr. 5, 2015
I'm very pleased with this recipe. It is good old meat-and-potatoes fare made simple and delicious. I prepared everything the night before, and marinated the pork overnight. To use ingredients I had on hand, I substituted 1 tsp each of dried thyme and cilantro instead of the fresh, and 1 tbsp of fresh marjoram instead of the dried. I used a 1.5 lb bag of mini potatoes, no cutting required. Four hours later, the meat was perfectly cooked and moist, and the potatoes were nice and tender, not mushy. The roast looked very appealing thanks to the searing. While it was cooking, I took four Mackintosh apples I had in the fridge and cooked them down into a quick apple sauce and served it with the pork. Delicious! I would definitely use this recipe again for a small pork roast. Thanks for the recipe.
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Mike's Mushroom Bread

Reviewed: Nov. 11, 2012
I made this exactly as written and it exceeded my expectations. Don't change a thing, there's no need to. Perfect as is!
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1 user found this review helpful

Gourmet Chicken Sandwich

Reviewed: Mar. 25, 2012
This is one of those recipes that you make and then you wonder why you pay good money to eat in a restaurant. What a yummy sandwich!
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3 users found this review helpful

Honey Dijon Brussels Sprouts

Reviewed: Jan. 12, 2014
We doctored up our regular brussels sprouts with this mixture and they were fantastic. I always cook my veggies in a microwave steamer, so I did that and then added the dressing. "These brussels sprouts are really good. Are there any left?" Love what the honey and dijon do to the flavour, and the dill!
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3 users found this review helpful

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