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Portuguese Chicken Soup II

Reviewed: Dec. 3, 2009
the flavors of lemon and mint in this soup are perfect in this soup. the only thing i added was a dash of garlic powder to the broth. and at the end i used the juice of about 3/4 of a lemon. does anyone know if this is an authentic portuguese soup? the only ones i have heard of before have kale and chourico or linguica.
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12 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Dec. 15, 2008
this soup definitely beats the canned chicken tortilla soup that i usually buy. the portions are very hefty and it will fill u up. i cut the recipe in half and i made the following changes based on user reviews and because i forgot some things at the store: only used 2 chicken breasts and thought it was more than enough meat, omitted the salt, instead of the jar of salsa i used a container of diced tomatoes, green peppers, and onions from the grocery store, omitted the cans of tomatoes and instead doubled the amount of tomato soup (might add some fresh tomatoes next time too), used frozen corn, canned chili beans in medium sauce, and low fat sour cream- couldn't taste the difference, but i wouldn't recommend omitting the sour cream altogether. served with shredded cheese and corn tortilla chips. this was the first time i've ever made soup and i was pretty impressed with how it came out-perfect amount of flavor and spice. my only complaint is that it tasted too salty to me-especially with the tortilla chips-even though i used reduced sodium tomato soup. i think next time i will use reduced sodium bouillon cubes and/or make fresh beans.
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4 users found this review helpful

Shrimp and Sugar Snap Peas

Reviewed: Nov. 6, 2008
I really enjoyed this recipe. The chili oil was a different twist that I will definitely be using in my shrimp and stir fry dishes from now on. I used more chili oil than olive oil to spice it up. I eyeballed the amounts of everything because I cut the amounts way down since I was only cooking for one with enough leftovers for lunch. I decided to add a few things to this recipe: sliced mushrooms, black pepper, extra garlic, and I topped the dish with shredded parmesan cheese before serving. I also omitted the butter- you don't need it! I thought it was restaurant quality.
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4 users found this review helpful

Blackened Salmon Fillets

Reviewed: Feb. 18, 2009
this is the perfect fish to serve on top of a caesar salad. warning: it is very spicy, adjust the amount of cayenne pepper to your tastes. i used a little bit of olive oil instead of butter and i blackened for 5 minutes under the broiler and cooked for 10 minutes at 350 as some other reviews had suggested. i only blackened one side (does anyone know how you take the skin off the fish?) i will be using this spice rub again for other types of fish.
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3 users found this review helpful

My Best Clam Chowder

Reviewed: Jan. 7, 2009
very tasty. here's how i made it healthier: substituted 2% milk for the cream, used light butter and reduced the amount (i think 1 stick is enough to flavor), omitted the salt (there's already enough in the clam juice), and substituted cornstarch for flour (used slightly less than 1/2 the recommended amount). i did sprinkle dried parsley on top, but i was really surprised how much flavor this had for having so few spices. reminds me of home in massachusetts!
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3 users found this review helpful

Grandma Ruth's Stuffing

Reviewed: Dec. 7, 2008
I have made this stuffing for two thanksgivings now. It is moist and delicious when I cook it in the bird, but I am still working on making it as good when I make it separately. I omit the mushrooms and I add a sausage roll (the sage Jimmy Dean roll is really good if you can find it), which I cook on the stove first and break up into pieces. I skip the step about wetting the bread because it seems tedious. I just use bread that is a few days old and I toast it before I cut it up. When I made this for thanksgiving this year, I used a 34oz box of chicken broth, and it still didnt seem moist enough, so I added a cup of water and an additional egg. I pressed it into two pans and baked at 350 for about 45 minutes, the first 30 minutes with aluminum foil over the top. The flavor was great, but it didnt seem moist enough to me and it didnt really stick together as well as I thought it should. I will add more broth next time I make this and see if it makes a difference.
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3 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Dec. 7, 2008
This is my apple pie recipe from now on! It is sooooo delicious and it looked so gorgeous when it came out the oven I had to take a picture. I followed the recipe exactly, the only thing I added was to mix 1 1/2 tsp. cinnamon and 1/2 tsp. nutmeg in with the apples and to brush milk on the top of the crust before pouring the sugar mixture on. Next time, I will also brush milk on the bottom of the crust as other reviewers have suggested, to keep it from becoming soggy. Definitely follow the recipe and pour the sugar mixture on top of the pie. It makes the crust come out all sweet and crunchy and makes for an excellent presentation- I think it even helps to hide any imperfections in your lattice crust! Another tip- place a cookie sheet under the pie while baking. This pie is very juicy and some of the juices spill while baking.
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3 users found this review helpful

Greek Style Potatoes

Reviewed: Apr. 30, 2008
These potatoes tasted awesome! Cut potatoes into eighths- boiled for a few minutes first and then baked for 20 minutes covered and 20 minutes uncovered (had to turn up the temperature a little at the end in order for the potatoes to brown). Added some red pepper for spice and put some slightly stale garlic bread, torn into small pieces, on top of the potatoes and occasionally stirred while baking to distribute sauce/juices- delicious flavor. Served with steamed corn and chicken marinated in a similar seasoning (oil, lemon, oregano, rosemary, garlic, red pepper, salt and pepper). Yum!
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3 users found this review helpful

Light Wheat Rolls

Reviewed: Nov. 23, 2007
these rolls did not turn out light and fluffy as other reviews have said. i had trouble kneading the dough. it was very sticky so i had to add quite a bit more flour, which i think may have made them more dense.
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3 users found this review helpful

Spicy Chicken Breasts

Reviewed: Jul. 22, 2007
this chicken was moist and flavorful. i cut the amounts of thyme and red pepper in half because of personal preference. I used half the recipe to cover 3 bone-in chicken breasts which i baked in the oven at 375 degrees for about an hour. I tried to cook rice with it, but for some reason the rice didn't cook, but the chicken was delicious! My boyfriend and i loved it.
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3 users found this review helpful

B and L's Strawberry Smoothie

Reviewed: Jul. 18, 2006
absolutely delicious...i used vanilla yogurt as some other reviews have suggested and found it did not need the vanilla extract or quite as much sugar
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 5, 2009
i made this with some leftover ham from christmas and it got raving reviews. and it was so easy that my aunt- who never cooks- decided to make it for her new year's party. i did cut down on the flour a little bit, because i didn't want the base to be too thick, and i added extra ham and veggies. i also added about 2 Tbsp of fresh chopped chives and 1 Tbsp chopped fresh parsley. it was very tasty- it's like chowder w ham instead of clams! just a tip if you don't like your food too salty, wait until the end to add salt as needed.
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2 users found this review helpful

Fluffy Biscuits

Reviewed: Dec. 7, 2008
I made these for thanksgiving and everyone really enjoyed them. I followed the recipe exactly, except for substituting butter for shortening (I didn't have any, but I think next time I will try shortening to see if they come out flakier). Also, I was at my uncle's house so I had to improvise on some of the equipment- haha I used a floured beer bottle to roll the dough out, a cup to cut out the biscuits, and a muffin tray to bake them in since I couldnt find a cookie sheet! They still came out great. I will definitely bake them on a cookie sheet next time and brush the tops with milk so they brown. Also, they don't need to be kneaded much, just fold the dough in half maybe 15 times. Great, easy recipe!
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 7, 2008
I will always cook my thanksgiving turkey this way. It came out moist and tender and everyone said it looked like something out of Martha Stewart's kitchen! I didn't have any seasoning salt, so I used regular salt. I added garlic powder and a little black pepper to the water to make up for it. Also, instead of mincing the onion, I just quartered 1 1/2 onions and put them inside the turkey, along with a half of a lemon quartered (I might use a whole one next time) and the inside stalks from 2 bunches of celery I had chopped up for stuffing and to eat with dip. I put the turkey in the oven just long enough to start browning, and then I loosely covered it with aluminum foil. During the last 30-45 minutes of cooking, I took the foil off and basted occasionally to let the turkey brown completely. I find that this method of cooking with the foil on keeps the turkey moist.
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Dill Dip III

Reviewed: Dec. 7, 2008
I made this to go with the veggies at thanksgiving and it was a huge hit! I used fresh dill and fresh scallions and instead of the seasoning salt, I added a little garlic powder (about 1 tsp.) and black pepper (1/4 tsp) and some salt to taste. Next time I make this, I will try it with low fat sour cream and no mayo to make it healthier. *Update: I have made this with light sour cream and low fat mayo and could not tell a difference in taste- I would recommend it! I have also made it with fat free sour cream and no mayo to be super healthy and it was also good, but i would recommend using light sour cream.
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Marinated Grilled Shrimp

Reviewed: Nov. 2, 2008
I made a delicious stir fry dish out of this shrimp and marinade! I doubled the marinade and then poured half of it over the shrimp in a glass dish to marinate. I cooked the shrimp in a skillet with sugar snap peas and sliced mushrooms in chili oil which gave it an extra kick. During the last minute of cooking, I poured in the rest of the marinade. When everything was heated, I mixed in some cooked brown rice. It was just the right amount of sauce. Yum.
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Perfect Pumpkin Pie

Reviewed: Nov. 23, 2007
yum. added 1/4 tsp. cloves. used the basic flaky pie crust recipe from this site and sprinkled with powdered sugar while cooling. served with cool whip. tasted even better the next day.
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Basic Flaky Pie Crust

Reviewed: Nov. 23, 2007
turned out great! used to make a pumpkin pie and wanted it a little bit sweeter so sprinkled powdered sugar on the crust while cooling.
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2 users found this review helpful

Easy Herb Roasted Turkey

Reviewed: Nov. 23, 2007
This turkey wasn't anything great. I followed the recipe exactly, except for adding some butter. Not sure what i did wrong, but it came out dry.
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2 users found this review helpful

 
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