Jonah's Mom Recipe Reviews (Pg. 1) - Allrecipes.com (18029036)

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Baked Custard

Reviewed: Feb. 1, 2006
Definitely a tasty custard. I added a bit more vanilla (I always do) to give it a stronger vanilla flavor, and I also used splenda in place of the sugar, which worked very nicely. Will definitely make again! Thanks!
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Easy Baked Oatmeal

Reviewed: Dec. 6, 2013
I have literally made this weekly and eat it every single day for breakfast for almost a year now. Under the recommendation from a cardiologist friend (who was recommending oatmeal and flax seed powder daily for my cholesterol), I started substituting three of the eggs in this recipe for an equivalent amount of flax seed powder (as an egg substitute, per bottle directions). A few things I've tried: this is delicious with added blueberries, strawberries or raspberries. I also like to add pecans. Sometimes I sprinkle flaked coconut throughout, or on top, or both. I actually prefer this with the regular oatmeal - not the quick cook kind. I find that the flax seed powder and the quick cook oats together gave it a gummy texture, but the regular oats solved that problem.
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Chocolate Peanut Butter Bars II

Reviewed: Aug. 22, 2014
Absolutely delicious. We couldn't stop eating them until they were gone.
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Chicken and Spinach Alfredo Lasagna

Reviewed: Sep. 23, 2006
I've made this recipe several times now, and have learned that some substitutions can save time and cut a lot of calories and fat. I was bold and cut the cream completely, using 2% milk instead. I use one thawed package of chopped frozen spinach instead of fresh (just because I always have it on hand), I use a whole 8 ounces of chopped portabella mushrooms, and 2-3 cans of chicken instead of roasted (who has time for that??) This recipe is a hit every time, even with the substitutions I make, it is still very rich and delicious. I've also discovered you really can't use too much mozzarella cheese. :)
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Chocolate Cornstarch Pudding

Reviewed: Oct. 1, 2006
First time making homemade pudding. Yum! I disagree with the person who thought it wasn't "pretty" cold... I stirred the skin into it before I put it in the fridge and I thought it looked great! Definitely not a recipe for someone in a hurry - get a stool to do the stirring! But it's worth it. Thanks!
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Savory Garlic Marinated Steaks

Reviewed: Aug. 7, 2014
Delicious. Marinated 1/4-1/2" thick ribeye steaks overnight, turning over in the morning. Didn't baste at all while grilling. Turned out delicious - even the picky 8 year old ate all of his.
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Easy Baked Mushroom and Onion Risotto

Reviewed: Aug. 22, 2014
Love this and hubby loves this, too! I've tried making risotto the other way - NEVER AGAIN! This is oodles easier and DELICIOUS.
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Candied Chicken Breasts

Reviewed: Jun. 20, 2006
Excellent sauce! I made the sauce in the quantity posted and used only four chicken breasts. That seemed to be enough sauce for the chicken and white rice. If you are planning on making more chicken than 4 pieces I would definitely double the sauce! For the chicken I substituted Italian bread crumbs, left out the seasonings, but added crushed almonds. Delicious! As per some other cooks, I also reduced cooking time to about 40 minutes and left the cover off for the last 15.
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Crab Cakes III

Reviewed: Jun. 30, 2006
First time making crabcakes. I thought they were excellent, and they got rave reviews from the rest of the family. Would have been just as excellent without the sauce (for those of you who are made a little nervous by raw egg yolk, like I am).
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Chef John's Shepherd's Pie-Leslie's alterations

Reviewed: Aug. 22, 2014
even JONAH liked it. Served with beef gravy.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 8, 2007
I'm not a fan of asparagus but I LOVED this recipe. I've never baked asparagus before - always steamed it, but I might be a convert now. The soy/balsamic was simple and absolutely delicious. 11 minutes was just right for the asparagus I had, it was tendercrisp and perfect. (My one year old even ate it!) I'll be making again, thanks.
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Quick and Easy Alfredo Sauce

Reviewed: Feb. 10, 2014
I enjoyed this recipe. I used about 1.5 c milk and 1/2 c heavy cream because I wanted to use it up. I also used about 8 ounces grated parmesan - I used the 2nd smallest size on my multi-size cheese grater. When adding the liquid, I added about 1/4 c at a time, whisking constantly. I also added the parmesan by pinches, whisking constantly. It came out with a smooth, enjoyable texture that way. Next time, I might add more garlic and more pepper. What I liked most about this sauce is that, unlike almost all other alfredo sauces that seem to become chunky and thick before I'm done trying to eat, this stayed smooth in consistency until the last bite. Yum!
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Roasted Garlic Lemon Broccoli

Reviewed: Nov. 12, 2014
My husband and I gobbled this up! Absolutely delicious, and I made this without changing a thing.
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Photo by Jonah's Mom

Turkey Brine

Reviewed: Nov. 25, 2006
First time cooking a turkey! I'm gutsy so I thought I'd experiment with brine my first time around. I could not find any savory, and I was nervous about a cup of salt, and read that a few others had found it salty. I omitted the savory and reduced to 1/2 cup of sea salt. (I later realized a lot of people said they substituted chicken for vegetable broth and that could be a reason for the extra saltiness). Anyway: I LOVED it. EVERYONE loved it. It was succulent and juicy!! I cooked my 13 pounder at 500 for 30 minutes uncovered then reduced to 350 for 2.5 hours tented with foil. I also added chopped celery and carrots to the pan for cooking and the carrots were DELICIOUS. Drippings make excellent gravy. Thanks!!!
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Chicken Cordon Bleu II

Reviewed: Jul. 20, 2007
I've made a few chicken cordon bleu recipes before, but this is my first try with a sauce. I used a filet to butterfly my chicken breasts. After reading reviews, I folded my swiss slices into quarters before completely encasing them in ham slices - slightly labor intensive, but not time consuming. My hope was not to have "cheese leakage," and it worked pretty well. I only lost a few blobs of cheese during the cooking process. Instead of flour and paprika, I used Wondra, which I prefer the texture of. I didn't have dry white wine on hand, but I used white cooking wine, which seemed to work okay. I also used lite cream instead of heavy, and perhaps that is the reason I needed to add an extra tablespoon of cornstarch for it to be thickened to my liking. My father and I loved it - my mom just thought it was "okay." She said it was "too *something*" (I think she meant salty) but could not put her finger on it. I will make this again (when mom isn't home :)
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Slow Cooker Mashed Potatoes

Reviewed: May 12, 2012
YUM! For me, this is the perfect side dish for a big meal with all the trimmings. It is so nice to have one less thing to do at the last minute when you're trying to get a big meal on the table. These are absolutely delicious. I made the recipe as-is, other than adding a bit more garlic. HINT: if you want to save time on cleanup, invest in a box of slow-cooker liners. The inside of the cooker gets pretty ugly with this recipe - it was very satisfying to be able to pick up that crusty bag and pitch it!
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45 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Dec. 13, 2013
This is *so* good. I was grateful for this recipe when my zucchini was coming out of the garden in truckloads. I told my son it was just "blueberry" bread (God forbid the child eat something green), and he scarfed this up like an animal. I also substituted chocolate chips for the blueberries once for extra kid appeal, and that was (not surprisingly) also delicious. One morning I decided to slice up one of these loaves and use it as french toast bread, and I had to keep the serving plate weighted down so it wouldn't float up to heaven. Love, love, love this recipe!
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Black Magic Cake

Reviewed: Feb. 10, 2014
I've made this cake twice now and it is a hit every time. After reading reviews, I was nervous about getting it out of the pans. I cut parchment to size and sprayed the parchment on both sides, as well as the complete interior of my baking pans, and did not have a problem. I needed an additional 5 minutes (total of 45) for my cakes to pass the prick test - maybe it's my oven? As other reviewers said, this cake is delicate after baking and is fragile to put together. I used a chocolate ganache to fill and frost this cake, and it was a delicious birthday cake! Everyone commented how moist and delicious it was.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 10, 2014
YUM! My husband, who, admittedly, probably never met a cookie he didn't like absolutely RAVED about these. They are so moist, tender and delicious. The oatmeal lends a great texture and interest to a beloved flavor. Thank you! ADDENDUM 3/10/14: My son, who is pretty much an anti-connoisseur when it comes to foods (i.e., thinks "Oreos" are the best cookies on the planet) told me "These cookies are the BEST! Even better than OREOS!"
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'Chinese Buffet' Green Beans

Reviewed: Sep. 24, 2014
Per hubby: "These are the best green beans I've ever had." And he is not one for dramatic reviews. The first time I made these, I followed the directions exactly. I found that even on low heat the garlic slices burned before I was done cooking the beans. The second time I made it, I didn't pre-cook the garlic at all, just threw the beans and garlic in together and it turned out great.
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3 users found this review helpful

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