JVN Recipe Reviews (Pg. 1) - Allrecipes.com (18196016)

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Savory Chicken Breasts

Reviewed: Jul. 30, 2013
This has also been a long time favorite in our household with one exception. We use Pepperidge Farm dry stuffing mixed with melted butter as the topping instead of the bread crumbs.
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1 user found this review helpful

Smoked Salmon Pesto Pasta

Reviewed: Apr. 17, 2012
I rarely find my self so out of step with the majority of reviewers but I personally did not care for this recipe, neither the taste or visually. Smoked salmon and pesto just do not go together for me. I might try something similar but will use fresh salmon, fresh tomatoes and white wine.
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2 users found this review helpful

Fish Fillets Italiano JVN

Reviewed: Feb. 20, 2012
Good base recipe but kind of bland for my taste. Definitely needs additional seasoning as others have posted. I also swapped kalamata olives for the plain black olives and used seasoned diced tomatoes.
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1 user found this review helpful

Fish Fillets Italiano

Reviewed: Feb. 20, 2012
Good base recipe but kind of bland for my taste. Definitely needs additional seasoning as others have posted. I also swapped kalamata olives for the plain black olives and used seasoned diced tomatoes. Oh and also reduced the oil by half.
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1 user found this review helpful

Slow Cooker Moscow Chicken

Reviewed: Feb. 20, 2012
I found this OK the first time around as the bacon was unappetizing and the sauce very fatty. Better the second time I made it whne I partially cooked the bacon, then seriously browned the seasoned skin-on bone-in thighs in the bacon grease on high heat until the skin was crisp, then followed the rest of the recipe. Probably not the healthiest dish but the bacon was appetizing and sauce less greasy.
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2 users found this review helpful

Lemon and Rosemary Chicken

Reviewed: Feb. 12, 2012
Good basic dish. Made as directed except I used 1TB dried rosemary instead of fresh and I added 1/2 cup white wine before reducing sauce. Next time I will use only chicken thighs (preference) and throw in some sliced kalamata olives.
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4 users found this review helpful

Lemony Chicken with Artichoke Hearts

Reviewed: Jan. 20, 2012
One of my absolute favorite chicken recipes from this site. Don't change a thing -- it is perfect restaurant-quality as is. Especially use vermouth as the interaction of the vermouth with the artichokes and lemon can't be matched with any other wine (at least for my tastes).
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2 users found this review helpful

Slow Cooker Lime Chicken with Rice

Reviewed: Nov. 27, 2011
Tasty and easy, but better with more lime juice and garlic, and use long grain rice instead of that instant stuff. I also prefer boneless skinless chicken thighs as chicken breasts always (at least for me) get too dry in the slow cooker.
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1 user found this review helpful

Slow Cooker Lime Chicken with Rice

Reviewed: Nov. 27, 2011
Tasty and easy, but better with more lime juice and garlic, and use long grain rice instead of that instant stuff. I also prefer boneless skinless chicken thighs as chicken breasts always (at least for me) get too dry in the slow cooker.
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2 users found this review helpful

Slow Cooker Turkey Legs

Reviewed: Nov. 27, 2011
I like the idea and the simplicity, but it is way too heavy on the poultry seasoning. Next time I will use about 1/2 to 3/4 teaspoon per leg. Definitely remove the skin before serving. I also plan to wrap in some cubed potatoes and carrots with each leg.
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1 user found this review helpful

Slow Cooker Turkey Legs

Reviewed: Nov. 27, 2011
I like the idea and the simplicity, but it is way too heavy on the poultry seasoning. Next time I will use about 1/2 to 3/4 teaspoon per leg. Definitely remove the skin before serving. I also plan to wrap in some cubed potatoes and carrots with each leg. 2/4/12 - Now that the recipe has been corrected this goes to 5 stars for someone who does know the difference between a tablespoon and a teaspoon.
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42 users found this review helpful

Braised Lamb Shank with Vegetables JVN

Reviewed: Oct. 9, 2011
Pretty good as written. The second time I used one can (14.5 oz) beef broth plus additional water and a beef bouillon packet to cover and added a few splashes of red wine vinegar. I also substituted smaller lean shoulder chops for the shanks. I know, it looks like a totally different meal but this is how I build off the good ideas I find here and make them to my own taste.
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1 user found this review helpful

Braised Lamb Shank with Vegetables

Reviewed: Oct. 9, 2011
Pretty good as written. The second time I used one can (14.5 oz) beef broth plus additional water and a beef bouillon packet to cover and added a few splashes of red wine vinegar. I also substituted smaller lean shoulder chops for the shanks. I know, it looks like a totally different meal but this is how I build off the good ideas I find here and make them to my own taste.
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3 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Aug. 27, 2011
Overall very, very good but I found the sauce too greasy even after trimming all fat from the chops (I used thick semi-boneless ones). Next time I will skip the olive oil and add a can of stewed or diced tomatoes with their juices.
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1 user found this review helpful

Betsy's Poppy Seed Chicken

Reviewed: Aug. 22, 2011
Love the topping, found the sauce to be bland the way the typical canned soup sauces tend to be. Next time I will increase the sauce by 50% and add sliced fresh mushrooms, diced celery, some sherry or Worcestershire sauce and some diced pimentos for a little color.
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4 users found this review helpful

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Reviewed: Aug. 19, 2011
For me this was a solid three stars as is. For 5 stars I reconstituted dried white kidney beans, rather than the canned. This cut down on some of that sticky white ick that even thoroughly rinsing doesn't remove from canned beans. Reconstituting dried beans also makes for firmer beans so the dish is not as mushy. Secondly, it was just a bit on the bland side for my taste so I added about a tablespoon of red wine vinegar to the sauce and it gave it that little extra kick I was looking for. Also, try this with Thai sweet and sour sausage instead of the kielbasa for a different taste.
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1 user found this review helpful

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Reviewed: Aug. 19, 2011
For me this was a solid three stars as is. For 5 stars I reconstituted dried white kidney beans, rather than the canned. This cut down on some of that sticky white ick that even thoroughly rinsing doesn't remove from canned beans. Reconstituting dried beans also makes for firmer beans so the dish is not as mushy. Secondly, it was just a bit on the bland side for my taste so I added about a tablespoon of red wine vinegar to the sauce and it gave it that little extra kick I was looking for. Also, try this with Thai sweet and sour sausage instead of the kielbasa for a different taste.
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4 users found this review helpful

Mustard Chicken

Reviewed: Jul. 5, 2011
Delicious. I used horseradish mustard and also cooked on a rack to keep the underside crispier. Leftovers were excellent cold with a green salad.
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5 users found this review helpful

Slow-Cooked German Short Ribs

Reviewed: Jul. 3, 2011
I've made this several different times in several different ways and it is a delicious crowd-pleaser every time. For those who prefer a milder sauce, I omitted the chile powder. I also turned it into a hearty stew by tripling the sauce ingredients and adding some par-boiled potatoes and carrots halfway through the cooking cycle. I also added an additional splash or two of the red wine when thickening the sauce to give it an even richer flavor. All in all one of the best (and most versatile) recipes of this type I've found.
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1 user found this review helpful

Mushroom Chicken in Sour Cream Sauce

Reviewed: May 22, 2011
Not sure what or if I did something wrong but I thought I followed recipe exactly and did not care for it at all. Chicken was dry and tasteless, sauce was bland and somewhat curdled. (Apologies to author -- it may just be my taste.)
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5 users found this review helpful

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