Jamie C. Recipe Reviews (Pg. 1) - Allrecipes.com (18627256)

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Jamie C.

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Chef John's Spaghetti alla Carbonara

Reviewed: Mar. 24, 2014
I made this two nights ago and it was amazing! We'd never had it before but the ingredient list was temptingly simple. It was easiest for me to ladle out a cup of water from the pasta pot before draining, like in the video. I used pancetta (from the deli) since we couldn't find guanciale, and personally we really enjoyed it and I wouldn't necessarily see a reason to use bacon instead, but I might have to try it just to see. For the two of us plus leftovers, I adjusted the recipe ingredients to use about 9oz of spaghetti and then I just eyeballed out "about half" the container, this way I used exactly 3 XL eggs. My parm was also blended with romano and came from the kraft shaker, but I grated up fresh romano for the rest, and since it is kind of strong I went a bit light for our personal tastes. This is a terrific recipe, but since we love mushrooms and red bell peppers, I think they might be a perfect addition to the next batch! I'm gonna make it when people visit :P
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Butternut Squash with Onions and Pecans

Reviewed: Nov. 11, 2013
Really good, squashy result, I made the mistake of leaving with the lid on, on the stovetop, for a few minutes too long (waiting for other dishes) so the pecans were slightly less crunchy. Otherwise, it's something I might make again whenever I don't know what to do with a butternut squash - it was really cheap! Chopping them up is a little time consuming, and personally my typical vegetable peeler is not up to snuff, so I just cut them in half first (above the bulge) and then slice the peel off. Probably not as efficient as it could be, but it works :)
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Oven Roasted Stuffed Chicken Breasts

Reviewed: Apr. 26, 2013
I made this twice and the first time it was too dry. The second time I added bread crumbs only to taste, and stopped when it was a good consistency (at least 1/4C though). I also threw in some freshly cooked spinach, but overall I don't feel the spinach added *too* much, it was still nice. Be careful not to over chop the walnuts because if you ask me it overwhelms the other textures too much when you have as much finely chopped as the recipe calls for. It's also good to spread any extra ricotta/etc filling on top of the chicken before baking.
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No Bakes

Reviewed: Apr. 25, 2013
This recipe is awesome. I have made this like a million times and just noticed I hadn't reviewed!! (I mean, 3 years!) We just made these again recently. Just try it, they are great. If you are like me and eyeball it after a while, sometimes you get a more or less crumbly result, but they are *always* good!!
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Peanut Butter Cookies IX

Reviewed: Apr. 6, 2013
1/5 C each for sugars, 2t vanilla, 2 large eggs, and 1C peanut butter, instead, Soooooo good!!!
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Best Ever Chocolate Cutout Cookies

Reviewed: Mar. 20, 2013
Really good. I'll likely make these again. The dough held its shape really well with my cutters, the cookies ended up a little chewy and a little crisp (depends on thickness of course). I used some extra cocoa to dust during rolling/working with the dough, and it worked really well, but the cookies did end up being just a tad unsweet, IMO. A nice sweet frosting would probably be amazing. We ate them cutout, but plain, though, and still really good.
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Quick and Easy Pizza Crust

Reviewed: Mar. 20, 2013
First ever crust I've made and it was a hit. I did NOT add/change anything, and overall the bread taste is a bit plain/yeasty for me, personally. But I highly recommend making this and then determining if you want to add a dash of this or that to suit the pizza you're making. So quick and delicious!
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Death by Chocolate

Reviewed: Feb. 3, 2013
I had to bring a gluten-free dessert to a potluck event and I had no idea what to do. Finally I settled on this recipe because I could use a gluten-free chocolate cake mix and not have to alter the rest of it. People LOVED IT. My only comment is that, when I made in a 9x13 pan, I definitely needed more pudding and more whipped topping. Luckily, I had the larger size box of Jello pudding in the cupboard anyway (and had just anticipated leftovers), plus I had decided to whip some cream in the mixer and then add in the cool whip. So I had more than the amount called for in that case. Not sure how other people managed to spread pudding over cake but my bright idea of keeping it in the fridge until I needed it meant it was super solid and a little bit difficult. I actually forgot the coffee for the second layer until after I put the pudding in and then it was easier to work with! I was running late and only refrigerated it all for about 45 min before I brought it. No worries at all. I did put the cake in the fridge after it came out of the oven to expedite cooling. It was really good and not too sweet/rich for my fiance who doesn't like desserts very much. If you want it to really be 'death by chocolate' though I think it needs a middle layer of some fudge sauce or something.
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Sweet Tamarind Chutney

Reviewed: Jan. 20, 2013
So good! Only step I would add, which is not really necessary but makes it more like most restaurants, is to strain the seeds out at the end. This is my favorite dip/sauce at the Indian restaurant we go to. I did let it cook on the stove for probably like two hours while I was making other food. Then when it was poured into a bowl I put it in the fridge until we wanted to eat it - ultimately was only room temperature at that time, though. As of this writing, it didn't thicken as much as maybe some people want it too? but it is exactly like what I eat in Indian restaurants, usually served with a small spoon to pour some onto a papadum. Spoon it onto something and mmm delicious. But, if you wanted to get that tamarind flavor on other kinds of food, where spooning is not so convenient, maybe do some of the usual tricks to thicken it a little more. It made just about spot on the amount it said it would, which is a LOT, glad to have extra though!!
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Sweet Potato Casserole IV

Reviewed: Nov. 24, 2012
This turned out so good. Easy and really tasty. The consistency was perfect, not too soft (aka runny), but still nice and creamy. I didn't really measure the cups of mashed sweet potatoes because I boiled several large ones and it was easier to mash them in the pot, then mix in everything else before transferring to the pan... this way I didn't have to dirty as many things. The topping, at first I was skeptical it was finished correctly, but it was delicious. Also, I made this the night before Thanksgiving and it was great heated up the next day... I just served it onto our plates and then microwaved it... but we are not very strict here :p
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Garlic Salmon

Reviewed: Oct. 17, 2012
This is a great recipe. Of course it depends on a few things like your thickness of salmon and your oven. For me, I've made this twice and it was noticeably better with thicker filets - because my oven runs hot I could have easily cooked it for 2-3 minutes less than I did (which was only 18 minutes) when I had thinner filets. Also, I prefer to use some softened butter and mix in the dill, garlic, and pepper (no extra salt since I had salted butter) and then smear it over the filets, place lemon slices on top and bake wrapped in foil. I've made salmon a few other ways and this is almost foolproof! My fiance and I love it so much! It is better with fresh garlic than the squeeze-bottle pre-chopped kind (no surprise, but it is more noticeable here than with other recipes). And it's actually pretty cheap for cooking salmon, which I appreciate too.
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Tuna Noodle Casserole from Scratch

Reviewed: Oct. 6, 2012
This recipe is great. The amount of noodles per sauce and vegetables is awesome, although I added some things since I was trying to fill a 11x13 pan... 2/3lb of mushrooms instead of 1/2, 1 cup frozen corn in addition to the peas, and instead of celery I added carrots (2 largish, steamed and added at the end). I also needed about 66% more flour to my sauce, maybe the high altitude is why? Finally, instead of add cheese on top I melted it into the milk/butter/flour sauce before pouring over everything and mixing it all together. I just used up the cheese I had, about 4oz of colby jack and 2oz of cheddar. The result was a killer casserole that me and my fiance are deeply in love with! I recommend, as I do with most all casseroles, cooking the onion with intent to caramelize (at least most of the way), though it does take longer. I used a whole sweet onion. I plan on making this again!
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Green Chile Spinach Quiche

Reviewed: Oct. 4, 2012
I made this tonight - the whole recipe in a 9x13 pan - to eat for the next few days' of breakfast (it's only the two of us here!) And I just had to give in and try a little piece tonight. Wow, so good. I have made quiches before and learned that I prefer them without crust, so it was an easy transition for me to make in a pan, though not authentic I'm sure! Anyway, the only thing I changed was to add two roma tomatoes and use 10oz of fresh bagged spinach instead of frozen. (I sauteed the spinach on the stove with a little minced garlic and a little butter plus a little margarine. Doesn't take long to cook down, just stop when it's soft but still a bright green.) The tomatoes added a little texture variety and I love them in just about everything eggy. As for the chiles, I really wanted a spicier outcome because we have learned to love the green chile spiciness. So I will probably look into an alternative to the jarred ones I bought, though they were labeled 'hot.' Also, I just spooned in half the jar since it was 16oz in size. I didn't worry too much about the extra liquid. No issues whatsoever with it setting up beautifully! We'll definitely make this again!
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Black Bean and Corn Salad II

Reviewed: Oct. 1, 2012
Before I begin, I confess I did not use any olive oil. I was intending to put it in grilled burritos/wraps, so I figured the lime juice and other ingredients would be good enough without making it so runny that the wrap was messy. That being said here is how I prepared it - slightly mashed the 2 cans of beans, let the corn thaw before mixing in, used 2 avocados and 2 red peppers (ONLY because those in my store were very small), 2 tomatoes, 6-7 green onions - and instead of adding cayenne I diced a jalepeno pepper. I did include the fresh cilantro, plus a bit of black pepper, salt, garlic powder and cumin (because we like those flavors) - but not very much, I probably could have used more. So, there are a few differences, but if you compare, it is not too extreme. Anyway, after we had everything cut up evenly and mixed together I let it sit for no more than an hour while we did other things before I put some in a wheat tortilla with a bit of sour cream and cheese, then I grilled them on the stove. These are really, really good. It does seem a lot more like a 'salad' than any kind of wrap filling - I kind of want to just eat it plain or maybe with some chips - but it is really good when grilled, too. This recipe is awesome and I will be making many times. My previous black bean wrap filling is nothing in comparison!
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Decadent Peanut Butter Pie

Reviewed: Sep. 23, 2012
Only change I made to this recipe was to make a homemade chocolate/fudge sauce instead of buy a jar of similar stuff. Same PB recipe (even though I was making for my fiance's birthday, and he does NOT like overly sweet desserts; the sugar quantity turned out just right) with only neufchatel instead of full fat cream cheese, and lite cool whip instead of regular as my changes. It was so good, really intense but what is the point of making peanut butter pie if you don't eat it and say "Oh my god"? I will definitely make this again, but probably not until I am either bringing it to a party, or for his birthday against next year. (Speaking of parties, I might try and make this as a bar cookie for a party, with a homemade chocolate cookie crust in that case, and more filling to upscale to a 9x13 pan. Maybe!)
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Cornbread Pancakes

Reviewed: Sep. 9, 2012
Really good! I had to sour my milk with vinegar since I rarely buy buttermilk. Also used closer to 1.5 cups of milk to finish off the gallon :P the batter was not too runny or too thick this way, perhaps because I'm at a high altitude? Anyway, I think for my tastes a little more sugar and a slightly coarser corn meal would be better, but that is by no means the fault of the recipe. Also... melting 3tbs of butter and cooling it isn't that hard, I melted first, let it sit on the counter, and when I was almost ready for it I stuck it in the fridge for a brief period of time, maybe a minute or two. To detect they are ready to flip, there weren't the usual pancake bubbles, but the surface of the pancake was 90% less shiny, if that makes any sense. I have leftover batter in the fridge... about to go make more!
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Sesame Chicken Strips with Sweet Sauce

Reviewed: Aug. 28, 2012
I love this recipe for chicken strips, though I have to admit I always make them without the sauce on the side. The proportions seem a little difficult to get right since I always just use whatever amount of chicken I need to use up, but that's not the fault of the recipe. Sometimes the coating doesn't stick too well, though. I do think the type of cracker matters... I used saltines a couple times since I had no Ritz, and it didn't stick as well. Also, I tend to pound the chicken breasts to be more even before cutting into strips.
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Baked Teriyaki Chicken

Reviewed: May 19, 2012
YUM. I have used the sauce on steak as well as chicken thighs and oh so good. I've also subbed truvia for sugar and it was just as good, better for you too. To make with chicken thighs, I didn't baste that often, I just turned them over partway through... laziness. Also, I read reviews that advised doubling the recipe. But that was unnecessary for me. In my baking dish (foil lined of course) I ended up with so much extra sauce, and that's with the chicken pretty heavily coated. I also halved the recipe once to use on 2 smallish steaks - half for marinade and half for basting. Marinating wasn't really that effective, probably I didn't tenderize the meat enough... I am not so good with steak... but on chicken I will definitely make this over and over. Cheap and good to impress people with. Great with rice and pretty much any vegetables.
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Six Can Chicken Tortilla Soup

Reviewed: May 19, 2012
I had a can of chicken and didn't know what to do with it. We don't really like canned chicken in most things. But this did turn out really good. I admit I added a couple of extra cans of what I had - an extra can of diced tomatoes w/chiles, a can of cream of chicken soup - and I didn't drain the tomatoes because I typically only have buillon on hand, not canned broth, so I always have to add water to these recipes. ANYWAY. It was really surprisingly good. Spicier than I thought thanks to the tomatoes with chiles. I will make this again but I think the recipe doesn't provide enough liquid as written. Oh also I made this in a small slow cooker, just leaving it on for a few hours to let everything blend without having to worry about stirring. So it's really good if you have little time to prepare.
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Udon Peanut Butter Noodles

Reviewed: May 19, 2012
For my first udon noodle recipe this was pretty tasty. I increased the number of noodles by a few ounces because that was the package size they had. The sauce turned out very good. However, the red bell pepper should probably just be chopped; I told my helping fiance 'thinly sliced' and though they were thin, the resulting pieces were a little awkward to eat with noodles. I didn't have fresh cilantro so I had to use dried. Also, I used chunky PB instead of add peanuts, but if you already have some peanuts on hand they'd probably make for better texture variety. I will make this again but probably not for a while. I used 3 chicken breasts (shredded) instead of a rotisserie but still ended up with so much leftover. Next time I will try to stick more closely to the 9oz of noodles.
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