Jane Recipe Reviews (Pg. 1) - Allrecipes.com (18455624)

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Connie's Zucchini "Crab" Cakes

Reviewed: Jul. 18, 2006
I followed the advice from others, 1. Squeezed out water from the zucchini between layers of paper towels, doubled the old bay spice, and fried in EVOO. Turned out great. I think it needs a dipping sauce of some sort. Will experiment, but this is a keeper for sure.
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Quick Chicken And Wine

Reviewed: Jul. 30, 2006
Using other suggestions I did the following: 10 chkn tenders, 1 c parm, 1/2 c seasoned breadcrumbs, dredge flour-egg-parm/crumbs, a little evoo first in skillet then put butter in, after browning keep warm in oven, add 1/2 c ckn broth to sauce and serve separate. My family loved it. Glad I served the sauce separately so that my youngest would eat it. Using the tenders it looks like chicken fingers so it's not the nicest presentation if you plan to serve to guests. Great flavor with the sauce!! Use some cornstarch to thicken a bit. I would suggest sliced breasts for guests. I served with Green Beans with Cherry Tomatoes - nice combo.
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1 user found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Jul. 30, 2006
This was light, delicious, and refreshing. A wonderful side dish for all kinds of meals. Use only 1 tsp of sugar. Loved it!
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2 users found this review helpful

Classic Greek Spinach

Reviewed: Jul. 30, 2006
As the author suggests, serve with fresh lemon juice and feta! 1/4 c of olive oil max! Step 2 takes 30 mins to reduce to half the liquid. I had to uncover at the end and cook on med high for 10mins to let the rest of the liquid cook out. It was tasty and had a nice flavor punch. Not vegetarian because of the bouillon, so I'll try with vegetable bouillon next time to compare the flavor. I liked it a lot!
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Drip Beef Sandwiches

Reviewed: Jul. 30, 2006
Was way too salty for us, so the next time I'll cut the salt at least in half. I crock-potted it for 10 hours on low for 2.5 pounds, prob could have been less time, but came out tender. Would be good for all kinds of uses. I served for dinner plated, and can see it for sandwiches as well as seasoned taco meat for the leftovers.
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Watermelon Ice

Reviewed: Aug. 25, 2006
For me, way too much work for the end result. I'm a working woman with little time, so to monitor a freezer so much was too time consuming. But don't let that stop you from trying it. Taste was fine. Nothing spectacular, but refreshing. I'd rather just throw a few cups of watermelon and lots of ice into my vitamix and make an instant watermelon slush.
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13 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Aug. 25, 2006
I've made this lots and we just love it! I double the mozzarella (a must) use regular canned artichoke hearts (not marinated), use tomato basil feta if available, and use dried rosemary chopped finely (instead of fresh). I've not had a problem with mushy cooked lasagne noodles like some others have experienced. I guess the broth could be cut down, but you can just use a slotted spoon when assembling to minimize runniness. As a rule, lasagne needs time to sit (at least 10 minutes) before serving, so that helps. One thing that I think is VERY important is your choice of marinara. I will not ever use store marinara sauce (not even Rao's!) since finding the most fresh and delicious recipe on allrecipes called Best Marinara Sauce Yet. Choose your marinara wisely and you will just love this recipe, or any other that calls for marinara as part of it.
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Banana Loaf Cake II

Reviewed: Aug. 25, 2006
I was so surprised to find this recipe on the site. I've been making it since I was a teenager - always a family favorite. My teenagers love it. Great for snacking on, having with tea or coffee, bringing to brunches, it travels well in the car and always, always, always stays moist. 1 small banana is all you need and it turns out perfect every time. Glad to see someone post this valued family favorite!
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7 users found this review helpful

Best Burger Ever

Reviewed: Sep. 8, 2006
I wouldn't say it's the best burger ever, but it's worth repeating! I'm not a spice lover so I was a little concerned with the hot pepper sauce, but I followed the recipe exactly and found that it added just a little zing. Very nice! Here's a tip I just learned and it worked out great. Put an indent in the middle of your patties with your thumb before cooking - then they'll come out flat and not bulging in the middle!
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77 users found this review helpful

Pesto Pizza

Reviewed: Sep. 19, 2006
Yum, yum, yum! Perfect as is, but we used 1/2 mozzarella and 1/2 feta instead. A keeper and REPEATER!
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21 users found this review helpful

Figs with Goat Cheese, Pecans and Bacon

Reviewed: Oct. 8, 2006
Deeeeelicious. My neighbor gave us fresh figs off his tree and I searched All Recipes to find a recipe to use them. I struck gold with this!! I read all the reviews and decided to try 2 versions. 1 with just goat cheese, the other with a combo goat/ricotta. Stick with just goat! The best. Also I REALLY struggled with cooking the bacon all the way through without demolishing the figs in the cooking process. So I tried pre-cooking the bacon in the micro first, but when wrapped around the figs and broiled the bacon ended up burning. The best solution was to just make a little pile of proscuitto on top of the figs!! No wrapping, no toothpicks, lower fat and not greasy, but very similar taste! I can't wait until next year's fig crop is ripe... and neither can my neighbor! He loved 'em as much as we did!!
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85 users found this review helpful

Ricotta Cookies III

Reviewed: Oct. 8, 2006
I needed to use up a bunch of ricotta, so I tried this. Light & fluffy, a perfect cookie with tea. After reading reviews I decided to be skimpy on the icing (because of complaints about it being too sweet) and I'm glad I did. I also decided to use almond extract instead of lemon (just because it's my favorite) and skip the colored sprinkles or colored sugar. My family liked these a lot. Here's a tip to reduce the mess on the glazing process - a little cheat thing I saw on a tv show: I put my glaze in a ziploc bag, sliced just a tiny tip of one corner, and then just drizzled the glaze over the cookies while they were still on the cookie sheet to the desired thickness. No muss, no fuss. And I always bake my cookies on sheets lined with foil so there's also no clean-up. Just toss the glazey foil away! I'll make these again at Easter time and do the colored sugar/sprinkles to be festive. This goes in our permanent recipe file.
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108 users found this review helpful

Tzatziki Sauce I

Reviewed: Nov. 7, 2006
I can't really rate it in its virgin state because I didn't make it that way. However, with the changes I made it was a 5. Changes: 1/4 tsp pepper instead of 1/2 tsp, 1/2 tblsp dry dill instead of 1 tblsp fresh dill, 1 clove of garlic instead of 3 cloves, and I added 1/3 c. shredded & water pressed out cucumbers. Made this way it will be a permanent fixture in my recipe box.
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40 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Dec. 18, 2006
This is a cross between regular cornbread and sweet corn cakes, leaning more toward corn cakes which are a favorite of mine. Loved this very much! A winner with my whole family!
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 14, 2007
Perfect as is! We'll do this one again and again. Sauce was perfectly light, delicious and complimentary to the fish. Fantastic in every way. Thanks for a great recipe!
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Roasted Vegetables

Reviewed: Jan. 14, 2007
I just love roasted vegetables, and this recipe didn't disappoint me. Remember though, as with all recipes that call for fresh herbs, if you plan to used dried then halve the amount! This can definitely be added to with all kinds of vegetables, but I really loved the butternut squash and sweet potatoes! If you plan to add more delicate veggies, then I would cook the ingreds in this dish for 10 minutes alone before adding "softer" veggies. Really, really good! It's a great winter side dish!
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4 users found this review helpful

Pesto Pita Appetizers

Reviewed: Feb. 3, 2007
YUMMY! I had pita bread, but when I opened the package, it was moldy! Ick. Not wanting to go to the store AGAIN, I instead used flour tortillas and just reduced the baking time to 8 mins. Perfect! This was a favorite with my whole family and guests out of the array of appetizers I had out on football game day! Thanks! So easy too!!
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30 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Feb. 3, 2007
OMG! My husband ate salad!! This got rave reviews from my whole family and for the first time ever my husband ate a salad and went for seconds. To make it a meal by itself I grilled some chicken, sliced it and laid it on the top. Ever so good! I can't wait to make it again!
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4 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Apr. 2, 2007
Easy, quick, tasty! I needed to add some salt to the au jus before serving, but other than that perfect!
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1 user found this review helpful

Best Marinara Sauce Yet

Reviewed: Jun. 8, 2007
4 stars as written. 5 stars with these hints: triple the garlic & use large cloves, use only 3 T olive oil, add two bay leaves, and start with the most delicious jarred tomatoes - Del Monte Garden Select Petite Diced Tomatoes with Basil, Garlic & Oregano. THIS IS THE ULTIMATE MARINARA WITH MY CHANGES! We mmm and ooh throughout each bite, every time we make it. Fresh parsley is a must. Double the recipe when you make it!
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3 users found this review helpful

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