J. Mtz. Recipe Reviews (Pg. 1) - Allrecipes.com (18269481)

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J. Mtz.

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Avocado Feta Salsa

Reviewed: Jul. 15, 2007
I have made this numerous times for parties; I always leave with an empty bowl. Guests comment on the feta as a different but delicious twist on salsa. Definitely use 4 avocadoes instead of one. Don't use parsley or oregano, but in their place use fresh snipped cilantro. I also add 1 - 2 finely chopped jalapenos (depending on the amount of heat wanted). This recipe is easy to make and sooooo delicious!
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212 users found this review helpful

Pumpkin Dessert

Reviewed: Oct. 11, 2008
I make this every year for my friend's Fall Feast; leftovers never make it home. My original recipe is very close to this one with some changes. I use 1/4 cup melted butter in the crust. Substitute a can of pumpkin pie mix instead of pumpkin, eliminate the sugar and pumpkin pie spice, and use only 2 eggs in the mixture. The topping uses 1/4 cup sugar and cinnamon / nutmeg to taste in the topping. Turns out great every time!
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50 users found this review helpful

Cocoa Rum Balls

Reviewed: Dec. 13, 2006
These have become a regular treat for our family at Christmas. I use a food processor for the wafer cookies and nuts to make a finer mixture as recommended by another reviewer, and it works great - so much easier to roll into the balls! I also use Parrot Bay rum for a nice coconut flavor. Thanks for a great recipe! Updated review!!! I ran out of rum making this recipe in 2008 so I put in half light rum and half Rumplemintz and really liked the chocolate/mint flavor - a good variation from the coconut that I usually make.
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27 users found this review helpful

Apple Cranberry Cider

Reviewed: Dec. 17, 2008
I made this for an open house during a cold and windy winter day. About 2 hours before guests arrived, I simply put all of the ingredients in a slow cooker and set it on low. It was warm and quite fragrant when the first of the guests arrived. Some helpful hints: put the cinnamon sticks and cloves in a handmade cheesecloth "bag" so removing these ingredients are quick and easy before serving; some guests enjoyed a little spiced rum in their cider; store the leftover cider in a pitcher in the fridge so you can pour some into a mug and microwave until warm...very good. Thanks for a yummy warm drink on a cold day!
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11 users found this review helpful

Garlic Chicken with Orzo Noodles

Reviewed: Jun. 16, 2009
My husband and I don't share tastes too often, but we both liked this recipe. I got my pasta and cheese, and he got his chicken with a kick, thanks to the red pepper. I followed the recipe with the few exceptions: the orzo was cooked in chicken broth, used basil instead of parsley, and added mushrooms, yellow squash, and zucchini the last couple minutes of cooking the chicken. Easy and delicious way to eat your veggies. Thanks for the recipe!
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8 users found this review helpful

Fresh Mint and Cilantro Melon Salad

Reviewed: Apr. 16, 2011
This was wonderfully delicious. It tasted so fresh. To help you out a bit with the measurements, I used 3/4 of the melon to make the 4 cups, 1 lime for the 1 tablespoon of juice, and 1 full package of fresh mint for the 1/3 cup. I also added about 1/2 package of sliced fresh strawberries that were sweet enough so that the "white sugar to taste" was not even needed. If you do add strawberries, it will turn the melon slightly red on the edges so you might want to add them when about to serve. I will most definitely make it again!
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4 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 5, 2005
This has become my favorite chocolate / peanut butter cookie recipe, and I make them every Christmas. I do use a bit more reduced fat peanut butter(Jif brand, and yes, still tastes yummy), and I cooled the cookies in the freezer to help with cooling time, and they turned out great! Definitely freeze the pb cups, unwrap them, and place back in the freezer until ready to press into cookies. Do not overbake these cookies; they are done after 8 minutes. Thanks for a great recipe!
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4 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Oct. 16, 2006
Overall, this was a good recipe. I will be making it again, but with a couple of changes. First, I didn't use the chicken broth; rather, I browned the chicken in tablespoon of olive oil. I used frozen asparagus (12 oz. bag) and red/yellow roasted peppers (just a minor tweak). Lastly, I substituted Parmesan cheese instead of the mozzarella without any of the vinegar. It tasted wonderful!
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3 users found this review helpful

Chicken Florentine Casserole

Reviewed: Nov. 12, 2006
Like the others, I loved this recipe, but with a couple of changes that I did from the suggestions. I browned the chicken in a skillet with some olive oil and cut it up into bite-sized pieces. I also layered rotini pasta in the bottom of the casserole dish. The substitutions I made were Healthy Request cream of mushroom soup, skim milk instead of half and half, fresh baby spinach instead of canned, packaged crumbled bacon instead of bacon bits, and 2% mozzarella cheese. I also used a whisk when making the sauce in the pan; it makes it much smoother and helps with the pouring. Everything else I followed according to the recipe. With these changes, the recipe was fantastic. The leftovers tasted even better the next day. Thanks for a great recipe!
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2 users found this review helpful

Juicy Pork Chops

Reviewed: Oct. 4, 2006
The taste was good for only marinating for 15 minutes. I'd like to marinate overnight the next time to get a stronger flavor. This worked great on the George Foreman grill rather than the broiler. I used lite soy sauce and didn't think it tasted overly salty.
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2 users found this review helpful

Extra-Easy Spinach Lasagna

Reviewed: Sep. 9, 2012
This was really good and simple to make. My meat-loving husband was skeptical about this dish since it did not have any meat, but he ended up having 3 helpings. I made this dish earlier in the morning without adding the water, covered it, and placed it in the fridge. At dinnertime, I baked it for 50 minutes without adding the water, and let it rest for 20 so it could set properly. Thanks for a super easy, yet super tasty, lasagna.
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1 user found this review helpful

Tacos in Pasta Shells

Reviewed: Jan. 23, 2011
Overall this was a good dish with a couple of changes. My substitutions were: ground turkey for the ground beef, reduced sodium taco seasoning for the chili powder and salt, and red enchilada sauce for the butter. Some other changes / suggestions: line the 9 X 13 dish with foil for easy clean up, definitely use a little taco sauce (the green was my favorite) on the bottom to prevent the shells from drying out, use the tortilla chips that have a touch of lime, and add some crumbled queso fresco when serving (I did cut back a bit on the Cheddar and Monterey). Thanks for the recipe.
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1 user found this review helpful

Avocado Feta Salsa

Reviewed: Jun. 16, 2009
I have made this numerous times for parties; I always leave with an empty bowl. Guests comment on the feta as a different but delicious twist on salsa. Definitely use 4 avocadoes instead of one. Don't use parsley or oregano, but in their place use fresh snipped cilantro. I also add 1 - 2 finely chopped jalapenos (depending on the amount of heat wanted). This recipe is easy to make and sooooo delicious!
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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 5, 2008
I was pleasantly surprised how easy this recipe was yet super delicious! I followed several suggestions from other reviewers. Definitely use 3 chicken breasts (yes, throw them in frozen with everything else and shred them right before serving...falls apart with no problem). I used a 28 oz can of diced tomatoes with green chilies included; therefore, eliminating the 4 oz can of green chilies. Also, I eliminated the water and used a 32 oz box of reduced sodium chicken broth. I really liked the black beans suggestion as well. Topped with sour cream, tortilla strips (local grocery might already sell these), and shredded cheese (Mexican blend) makes this soup a yummy dinner!
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1 user found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Jun. 6, 2011
This was very good and easy to do. The whole family enjoyed it. Next time I might add some red pepper flakes to the chicken to add a little kick. Thanks for a good recipe.
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0 users found this review helpful

Fresh Mint and Cilantro Strawberry Melon Salad

Reviewed: Apr. 16, 2011
This was wonderfully delicious. It tasted so fresh. To help you out a bit with the measurements, I used 3/4 of the melon to make the 4 cups, 1 lime for the 1 tablespoon of juice, and 1 full package of fresh mint for the 1/3 cup. I also added about 1/2 package of sliced fresh strawberries that were sweet enough so that the "white sugar to taste" was not even needed. If you do add strawberries, it will turn the melon slightly red on the edges so you might want to add them when about to serve. I will most definitely make it again!
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0 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 24, 2010
I was pleasantly surprised how easy this recipe was yet super delicious! I followed several suggestions from other reviewers. Definitely use 3 chicken breasts (yes, throw them in frozen with everything else and shred them right before serving...falls apart with no problem). I used a 28 oz can of diced tomatoes with green chilies included; therefore, eliminating the 4 oz can of green chilies. Also, I eliminated the water and used a 32 oz box of reduced sodium chicken broth. I really liked the black beans suggestion as well. Topped with sour cream, tortilla strips (local grocery might already sell these), and shredded cheese (Mexican blend) makes this soup a yummy dinner!
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0 users found this review helpful

Garlic Chicken with Orzo Noodles

Reviewed: Jun. 16, 2009
My husband and I don't share tastes too often, but we both liked this recipe. I got my pasta and cheese, and he got his chicken with a kick, thanks to the red pepper. I followed the recipe with the few exceptions: the orzo was cooked in chicken broth, used basil instead of parsley, and added mushrooms, yellow squash, and zucchini the last couple minutes of cooking the chicken. Easy and delicious way to eat your veggies. Thanks for the recipe!
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0 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Feb. 15, 2007
I read so many good reviews about this dish that I had to try it, but my husband is allergic to shellfish. I followed the recipe with the suggestions of using 1/2 cup white wine and cutting back on the olive oil. I used Italian seasoned chicken instead of the shrimp, added a dash of red pepper flakes and some parmesan on the top (we are both cheese lovers), and it was great. My husband loved it, and it made great leftovers for lunch the next day.
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0 users found this review helpful

 
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