johnsonri Recipe Reviews (Pg. 1) - Allrecipes.com (18422429)

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Easy Mexican Casserole

Reviewed: Nov. 4, 2006
This recipe provides a good base for customization. I skipped the black olives, and used 2 cups of tortilla chips instead of three. I added red pepper and various other seasonings, plus a can of diced tomatoes and a can of green chiles. I will definitely make this again.
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3 users found this review helpful

Salsafied Chicken and Rice

Reviewed: Oct. 21, 2006
A yummy, quick recipe. I would recommend using medium salsa to give the recipe some kick. I also added in a pinch of red pepper and adobo seasoning.
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0 users found this review helpful

Carne Guisada III

Reviewed: Sep. 24, 2006
INCREDIBLE! As others suggested, I left out the salt, and I also used a bit more sofrito than the recipe called for... Wow, the final result was absolutely delicious!
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Easy Cajun Jambalaya

Reviewed: Sep. 10, 2006
OH YEAH! Great recipe! I added a can of diced tomatoes, which I would definitely recommend. I used chicken garlic sausage and also free-range chicken, and it was wonderful. For the rice, I used Texmati, which cooks in about 20 minutes, perfect for this recipe. Do not use Minute Rice! And don't even think about skipping the bay leaves - they add a delicious flavor to the mix.
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3 users found this review helpful

Easy Pasta Fagioli

Reviewed: Sep. 9, 2006
Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.
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46 users found this review helpful

Amazing Simple Thai Tofu

Reviewed: Sep. 3, 2006
I concur with several of the other reviews... this recipe is off to a good start, but needs to be jazzed-up a bit. I used Thai chili paste, which helped. I would definitely recommend using some water to break-up the clumpy peanut butter, and to make more sauce!
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2 users found this review helpful

Pineapple Jupiter

Reviewed: Aug. 14, 2006
Quick, easy, delicious!
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1 user found this review helpful

Easy Chicken Enchiladas

Reviewed: Jul. 22, 2006
Outstanding! I used black beans, and also 1-1/2 cups of salsa instead of one. The mix yielded 10 enchiladas, which barely fit in the dish (2 were along the edge, spanning the ends of the others).
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