Jeanie Recipe Reviews (Pg. 1) - Allrecipes.com (18613294)

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Grandma's Sloppy Joes

Reviewed: Jun. 8, 2010
This recipe is ridiculous. I doubled the recipe, used ground turkey, for 1/3 of the ketchup I substituted bbq sause, and half the amount of cloves. People were literally licking their plates. It is absolutely delicious.
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3 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Aug. 20, 2009
The way this recipe is written, it lacks enough flavor for us (hence the 3 star review). However, I made some changes that seriously made this one of the best jalapeno popper recipe of all time. I used about 4 ounces cream cheese and 4 ounces finely shredded Mexican cheese blend. Then I added 1/2 tsp seasoned salt, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a dash of thyme. I froze them for about 20 minutes prior to grilling them on high for about 4-5 minutes on each side. They were delicious. We sat there and stuffed ourselves even after we were full because we couldn't stop eating them.
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4 users found this review helpful

Grecian Green Beans in Tomato Sauce

Reviewed: Jun. 26, 2009
This was great! I only used about 2 teaspoons of olive oil to saute the onion in. The amount called for in the recipe was just way too much. Then instead of water, I used chicken broth. I also probably used 1/4 more liquid than the recipe called for. Instead of tomato paste and canned tomatoes, I used two vine-ripened tomatoes. This recipe was delicious. It tasted just like what they serve at a local Greek restaurant. I'll definately make it again.
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3 users found this review helpful

Mexican Rice III

Reviewed: May 5, 2009
I made this for a company dinner and everyone couldn't stop talking about it. The only thing I did differently was use jasmine brown rice and I omitted the jalapeno because no one wanted spicy food. My Mother keeps raving about it a week later. Definately delicious.
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2 users found this review helpful

Beer Lime Grilled Chicken

Reviewed: May 5, 2009
I followed this recipe exactly and it came out very good. The chicken smelled divine while it was cooking but the taste wasn't overpowering when you actually ate it. In the future, I wouldn't marinate it longer than about 30 minutes because I think the lime juice makes it a little tougher. I also think I'll double the honey and zest a lime into the marinade.
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2 users found this review helpful

Avocado Tomato Salad

Reviewed: May 5, 2009
This is absolutely delicious. I served this alongside the Beer Lime Grilled Chicken and Mexican Rice. It was the perfect compliment. It was very refreshing. When all of the salad was gone, people were still using the leftover liquid in the bottom on top of the chicken since it tasted so great! The only thing I did differently was not use any of the greens that it called for.
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2 users found this review helpful

Cheesy Onion Focaccia

Reviewed: Feb. 10, 2009
This was really good. We made it and then couldn't eat it til the next day. After a couple minutes in the oven just to heat it up, it was great. I would definately make it again.
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10 users found this review helpful

Rocky Road Ice Cream

Reviewed: Feb. 10, 2009
This made me look like a rock star! I made the recipe using half and half in place of the light/heavy cream. I threw everything but the nuts/marshmellows into my ice cream maker for 30 minutes. Then I poured it into a container and mixed in the nuts and marshmellows. I froze the mixture overnight and could barely wait to try it the next day. It turned great!
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2 users found this review helpful

Seven Layer Bars

Reviewed: Feb. 3, 2009
These are wonderful and a huge hit at the SuperBowl Party I took them too. This is what I did based on previous reviews: I lined a 13x9 pan with parchment paper. I then sprayed the parchment paper with the flour/butter baking spray. I melted the butter and mixed it with crushed up graham crackers and spread that into the bottom. Then I layered all of the remaining ingrediants per the recipe. After the bars finished baking, I let it come to room temperature, and then covered it with plastic wrap so they could sit overnight. The next day they lifted easily out of the pan and didn't stick at all to the parchment paper. I used a big pizza cutter to cut them. They came out absolutely perfect.
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14 users found this review helpful

Curried Chicken with Mango Rice

Reviewed: Jan. 27, 2009
I'd make this again, only next time I'd use more curry powder. I took the advice of an earlier reviewer and marinated the chicken in a mix of 1 tablespoon oil, 2 tablespoons vinegar, 1 tsp curry powder, and 1/2 tsp ground ginger. I used another tsp of curry powder like the recipe called for but if I make this again, I'll add an additional tsp. My boyfriend was sketchy about the mango and chicken together but when he tried it, he thought it was great.
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2 users found this review helpful

Mediterranean Medley Salad

Reviewed: Oct. 29, 2008
Great recipe with very fresh flavors. I didn't have fresh basil so I subbed dried with great results. I also had to use red wine vinegar instead of balsamic because that's all I had on hand. You can use any kind of vegetables you want but you definately shouldn't sub any other cheese for the feta. That's what makes it delish!
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2 users found this review helpful

Gyroll

Reviewed: Oct. 29, 2008
This is outstanding. I didn't have any issues with uncooked dough in the center. I used Trader Joe's ready made pizza dough and rolled it out the full 12" by 18" size. I used all lamb and instead of parsley, I added half a bag of frozen spinach (cooked and the excess water squeezed out). I also used an egg wash and sprinkled dried parsley and sumac on top for color. I served it with Trader Joe's cucumber yogurt sauce on the side and the Mediterranean Medley Salad from this site. It was excellent!
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3 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Sep. 12, 2008
This recipe is absolutely incredible. You are doing a disservice to yourself if you don't make the crust from scratch because it is so delicious and completely worth the effort. I took the advice from others and halved the amount of filling and it still made more than enough. I also baked the bottom crust for 10 minutes prior to filling it and brushed the top with an egg wash. Also, you have to saute the vegetables (especially the potatoes) for about 5 or 6 minutes prior to putting them in the pie or else they won't be done. Make sure you bake it on a cookie sheet or else you'll have a mess in the oven because it bubbles over. It was the first time I'd ever made chicken pot pie from scratch and everyone was really impressed and wanted the recipe.
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5 users found this review helpful

Gazpacho IV

Reviewed: Jul. 22, 2008
I made this last night because I had tomatoes from my garden to use. Considering it's cold vegetable soup, it's good. It's very healthy and it does taste good but I think it's more of an acquired taste. People who may not like "different" stuff might not like this. While I'll eat it, my boyfriend said he'd rather just dip his chips in it. :)
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11 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Jun. 24, 2008
This is delicious. I halved the balsamic vinegar and doubled the wine. I don't think I would eliminate the vinegar altogether because it really adds to the flavor. However, I think the entire amount might be too overhelming. I also sauted about 4 ounces of sliced mushrooms after the onions were done. While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down. This not only added color but nutritional value. Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to have to worry about cooking chicken. I'd definately make this again!
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4 users found this review helpful

Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Reviewed: Apr. 14, 2008
As the recipe is written, it's delicious. It's very forgiving if you add a little more of this or less of that. The most recent time I made it, I used half a bag of fresh spinach chopped up, diced two cloves of garlic (didn't cook them first), and formed the meat into small meatballs. I served it over cous cous with sumac sprinkled on top and cucumber yougurt sauce on the side. It's my favorite meal.
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6 users found this review helpful

Special Irish Beef Stew

Reviewed: Apr. 1, 2008
I made this almost exactly as it is stated. I used Killians Red because I was afraid if I used stout, it would be too bitter. It definately needs salt. I would start with 2 teaspoons and go from there as you're cooking. I also added a teaspoon of basil, oregano, thyme, and two bay leaves. Really yummy!
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2 users found this review helpful

Tartar Sauce I

Reviewed: Feb. 7, 2008
This recipe is great. I used Smart Balance Mayo because it's half the calories and still tastes like mayo. I did add a couple of tablespoons of sour cream and doubled the relish (I used pickles), lemon juice, and onion. I also added a tablespoon of capers. You have to let it sit for at least an hour. I tried it right after I made it and it tasted like mayo which is why I doubled all the ingredients. Then I let it sit for an hour and tried it again and it was fabulous. I probably didn't need to double everything. I'll never buy jared stuff again!
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3 users found this review helpful

Classic Spanish Sangria

Reviewed: Feb. 1, 2008
This recipe for sangria is better than the $30 pitcher at Texas de Brazil. Actually it's better than 99% of the sangrias I've had in restuarants. The only thing I did differently was add a cup of Sprite and used fruit that was in season like strawberries, honeydew, pineapple, and tangerines. I also made one pitcher with a $3 bottle of Charles Shaw Shiraz and another pitcher with a $4 bottle of German red. Both were fabulous. You really have to be careful with this stuff because it tastes delicious and you don't realize how much it affects you until it's too late.
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7 users found this review helpful

Ranch Bean Dip

Reviewed: Feb. 1, 2008
This dip is absolutely fabulous. I served it last night as an appetizer for guests and they just went wild. I took the advice of everyone else and only used 1/2 the ranch specified. I didn't have any of the packets at home, so I used 1/2 the recipe of "Dry Ranch Style Seasoning for Dip or Dressing" from this site. It was perfect.
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3 users found this review helpful

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