Jamie C. Recipe Reviews (Pg. 2) - Allrecipes.com (18627256)

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Jamie C.

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Vegetarian Chickpea Sandwich Filling

Reviewed: May 19, 2012
Okay mashing canned garbanzos is really annoying. That is probably the biggest obstacle between me and making this again. Definitely use a processor or something if you have one... I expected it to be like mashing black beans, and it was a lot harder. Lesson learned. Anyway, I like this, but added extra spices/seasonings to our preference, like garlic powder... I also doubled the recipe and served it stuffed in red bell peppers and baked. It was pretty good, but I don't know if I would go out of my way to buy garbanzos for it. Now if I had a spare can on hand, that's different.
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Sloppy Joes II

Reviewed: May 19, 2012
So good! My fiance loathes manwich (more than most people would expect) so I haven't eaten a sloppy joe in forever. This passed his test by far! I used red pepper insetad of green, and that was the only change in ingredient. I used a little more meat but tried hard not to up the ketchup more than necessary - that stuff is full of more sugar than people realize. It did turn out nice and thick, and was GREAT as leftovers, no surprise! Not a crumb was wasted. Will make again the next time I have ground beef and don't feel like doing anything too fancy. (This is also good on bread, like that 45 calorie a slice bread... just saying.)
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Spinach Enchiladas Verde

Reviewed: May 19, 2012
The recipe itself was very tasty, but I can only give it 4 stars as written. 7 ounces of salsa is nowhere near enough. I'm also confused as to what a 10 ounce package of tortillas is supposed to be (what diameter? I'm assuming 6 tortillas since 6 servings, but this is not the most intuitive way of describing). I also didn't use nearly that much cheese nor do I think it necessary. I used baby spinach and instead of slice, I took handfuls and crumpled/tore to get a nice sized pile for each enchilada. I ended up using 'taco sized' whole wheat tortillas by Mission. Yes they were flour, I know I know. However, because they were simply rolled, I had no problems with breaking/tearing at all. Didn't have to warm them or anything. I also confess, I added some shredded chicken. I just needed to add some protein to the meal. I'm not entirely sure how much spinach/salsa/sour cream I ended up using inside the enchiladas, but to 1/2 cup sour cream I certainly added more than 3.5 oz of green salsa. I think I should have added more, too; the sauce was a good base to let the tortillas soak up, but was very mild. I also put a lot more than 3.5 oz on top. Just buy a 16oz jar or so and use what you like. I'll make it again with my changes, no question, so thank you for the recipe anyway!
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Mexican Corn Salad

Reviewed: May 19, 2012
I found this to be very good as a veggie side dish. I used 1 can of corn (so about 1.5 cups); it would have been better with frozen or fresh, but didn't turn out bad AT ALL so go ahead if you're wondering. Aside from adding 1 can of rinsed black beans, I didn't add anything. I did have to use dried cilantro instead of fresh. Ultimately, this was DELISH. The jalapeno added just enough spice. I served with something un-spicy so it was good. However, my fiance didn't like it cold as much as slightly warm (as in a little zap in the microwave). I admit it was pretty darn good warm too. One other note: this made WAY MORE than 4 servings although I don't know what size of a serving it was intended to be. As a side dish with enchiladas, I think there are more like 6-8 (for people watching what they eat, not teenagers or bottomless pits). I will definitely make this again with fresher corn, but I will always add black beans because I love them dearly.
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Cuban Midnight Sandwich

Reviewed: Apr. 27, 2012
This is great for someone who is desperate for a little bit of Cuban taste (in the ham, pickle, mustard mostly), and otherwise just a tasty sandwich in general. I make it on the stovetop and prefer it to putting it in the oven. (I can use that very flimsy, but healthy low-cal bread and it grills up nicely). I didn't even realize it had the directions about using the plate before now, so that doesn't seem necessary IMO. As far as the mayo/dressing spread, I know it's not authentically anything (except American), but I like it just for something different... It's just me and my fiance, so I just mix up about 1/2 quantities into a small plastic container, and keep it in the fridge for a little while until we use it up... so the fact that it makes a lot, is actually convenient for us.
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Jalapeno Popper Grilled Cheese Sandwich

Reviewed: Apr. 21, 2012
Wow these are so tasty! I tried to use healthy ingredients when able, such as red. fat sour cream, neufchatel cheese, 45-calorie-a-slice wheat bread... and wow it was still really really good. Otherwise I used normal tortillas, and shredded cheddar because I had it, plus sprays of butter spray instead of buttering the outside of bread. Going to have to make another one asap... :)
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Strawberry Pie V

Reviewed: Mar. 16, 2012
This is very good. I made it as called for except halved to just 1 pie (and I slightly shorted it on sugar), cutting the strawberries into pieces. Served it with whipped cream, in a shortbread crust. I thought the whole thing together was great. However I think the gelatin flavor was kind of lacking as is. I meant to add some lemon juice to it per suggestions, but forgot. So, that is why I give it four stars, the filling as-is was not astounding. Still really good though.
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Jamie's Minestrone

Reviewed: Mar. 1, 2012
Great soup. Only changes I made were based on financial need (or using what I already had bought). No celery, but 2 cans of beans (one kidney, one cannelini). Probably a few extra carrots because the 2lb bag I bought had The Smallest Carrots Ever, so after cutting up 6 or so it seemed like too few, and I ended up putting in all 2lbs! I swear it did NOT look like that much... I used a whole package of baby spinach - it cooks down so it barely adds any mass. I also used 5 cups water + 3 chicken bouillon cubes, and instead of 4C tomato sauce, I had v8 in the fridge so I used 4C of that. The only other thing I added was 2 cans of stewed tomatoes and a can of tomato paste because I was worried about leaving out the tomato sauce. I only had dried spices too, no fresh. Finally, I cooked a whole 16oz package of small shell macaroni and mixed it in at the end. I know this sounds like a lot of changes but ultimately I still love this recipe. I will be happy to make it with fresh spices when I can afford them. I just happened to have wine on hand, and I always use bullion cubes when I can... Even the night I made it, the soup was chunky and delicious. If I had extra tomato sauce instead of v8 I would have used it, but still a whole bag of macaroni because I love pasta and chunky soup. Exactly the recipe I was looking for... from one Jamie to another, thank you! :)
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One Bowl Chocolate Cake III

Reviewed: Feb. 17, 2012
I've made this recipe twice but both times were rather far apart so I didn't alter the recipe the second time. I followed it as written both times. The second time I did use a different pan, and it boiled over on one side (regular cheap bakeware). It also fell in the middle, making it pretty ugly until I turned it out upside down. Granted, I live at a high altitude (about 1 mile) but the amount it fell seemed worse than other things I've tried. As such I think I'll be looking for a different easy cake recipe that uses less baking powder/soda that works better where I live. However, the taste of this cake is very delicious and chocolately. It IS too thin of a batter for much like sprinkling in chocolate chips or anything though.
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Mary's Meatloaf

Reviewed: Feb. 9, 2012
This is delicious! I accidentally went overboard with the amount of meat (about 1.5 of beef and 1 of pork) so I had to make 2 meatloaves. After adding the 1 large onion I realized this, so I added 2 eggs and a bit more garlic powder/pepper/salt. Though, I did not have to add more than about 1/2C of milk, or more than 5 slices of wheat bread. I put the result in two evenly divided 9x5 pans and made the amount of glaze called for, for each, only I used 1 heaping TBS of brown sugar per loaf and it was still sooo tasty. (I do use the all natural Heinz ketchup.) Ultimately, I think adding a little more bread would have been fine but not necessary either. The loaves produced a copious amount of grease (as you would expect) so maybe a bit more bread would have been good, but it held together nicely so I was able to lift it out of the pans and put it on a plate, thereby avoiding the extra grease. DELICIOUS without having to cook the onion extra so long as you like a slightly-crunchy onion, which we do, onion freaks that we are. :)
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Super-Delicious Zuppa Toscana

Reviewed: Jan. 14, 2012
I can't lie, I haven't had whatever 'chain restaurant' soup this is imitating. However, it's still really good. I must confess I left out the bacon because, to me, adding bacon to anything overpowers all the other flavors. So, I tend to try things with & without bacon. I also used kale instead of spinach (per reviews), and milk + cornstarch instead of cream. The "hot Italian sausage" I bought wasn't hot enough for us, so I added 1.5 tsp of crushed red pepper flakes. Also, I think 6 potatoes is a really large number... maybe really small potatoes?! I added 4 and it seemed like so many, I added extra chicken broth + upped the amount of milk I used. Ultimately I left it cooking for 40 minutes after adding the potatoes, and they were super soft - maybe more potatoes wouldn't have been bad? In any case, I really liked this soup. I let the kale sit in the soup (covered, but off, still on the hot burner) for about 15 minutes and it was really good. Next time... will try with bacon!
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Slow Cooker Chicken Marrakesh

Reviewed: Dec. 29, 2011
I've made this twice now, but last time I forgot to make any kind of notes or anything... I just remember that I ended up with a REALLY full slow cooker (big oval one too) because I used too many chicken thighs :P So this time I was more accurate to the proportions given in the recipe. I must say this is awesome to the point I wish I had a dinner party to bring it to, because people would be impressed! I think it's important to keep in mind the size of your slow cooker when determining how large your 'two carrots' etc should be, and chop the vegetables smaller if you'd like it to cook faster. The chicken doesn't take nearly as long. I only had about two, three hours to wait, so I made the carrots thinner and the potato pieces smaller (probably a little too small as I personally love the tender bites of potato, though they went happily into delicious sauce, so it's okay). I did double the spices because I felt it was just not enough given the amount of food. Total perfection. I made it with Quinoa Side Dish from this site, so the dinner was a little onion-y overall, but that is so all right in this house. Threw in about six boneless, skinless thigh filets from the store, shredded about 2.5 hours in, then let it hang out in cooker while making the quinoa. Food heaven. Will make again for sure. It's also INCREDIBLY cheap if you use chicken thighs. I'd be wary of letting it cook 4 hours though, at least on high.
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Chicken In Basil Cream

Reviewed: Dec. 19, 2011
I confess I used 2% instead of heavy cream. The freshest basil I can get here is in those little refrigerated packages in the grocery store, and I'm sure that had a great impact on the final result. I also always use bouillon instead of broth because 1 jar of those cubes has so many and I don't have a lot of space for extra cans. This turned out good, but I felt like it was more work than value, and I am not shy about putting in work in the kitchen, I love cooking! The pan-fried chicken was a nice treat for us because I hardly ever do that. But ultimately I felt like it just needed tons more sauce, and maybe something else in the sauce other than just pimentos and basil and parm. I will probably make this again with some more customization. It was very good with egg noodles and as leftovers, too, I just threw the chicken & sauce in a tupperware together, it didn't seem to act up when microwaving the next day.
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Vegetable Chowder

Reviewed: Dec. 19, 2011
This soup was so good! I feel like celery does not add much, and I would have had too much left over if I'd bought the bunches my store had, so instead I just put in 2 red peppers. Confession: I definitely used WAY more than 1 C of each vegetable, I wanted a big pot of soup. I have this problem with buying vegetables in equal quantities and then realizing at home that they are like 3x what the recipe calls for. I used 3 of what my store labeled 'broccoli crowns' and only 1 cauliflower head which was kind of smallish, could've added two IMO. A medium/large onion, 2 cans of corn because I LOVE corn in soup, and 3 or 4 carrots. My fiancee requested THICK soup so I added a little more flour/milk on top of the around-3x ingredients I used and it thickened amazingly, especially the next day. HOWEVER: I did not add ANY cheese to this. I see no point. The red peppers, butter, and onions you cook at first gives this incredible, sweet aftertaste that would be totally lost with cheese IMHO. I did not triple the bouillon though and I used dried parsley instead of fresh. Never would've put broccoli and cauliflower in chowder otherwise. Thanks very much for the recipe.
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Cocoa Banana Bars

Reviewed: Apr. 24, 2011
Really really good. I made it as described and it wasn't enough batter to get much of a uniformly marbleized look but it did puff up and really fill the 9x13 pan. I used 4 very ripe bananas, needing to use them up, and I may have used a little extra cocoa. The flavors are definitely strong. I wasn't sure about the amount of sugar because my bananas were so ripe, but the unsweetened cocoa really balances it out. However, I think the recipe is only going to hit 5 stars (for me) with the addition of some nuts or chocolate chips, to change up the texture in each bite.
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Baked Honey Mustard Chicken

Reviewed: Jan. 8, 2011
I made this by making foil packages for each chicken breast and pouring sauce onto the chicken. It was really fast this way which is why I went that route. The sauce was very good but I used good honey and spicy brown mustard which is what my family likes, so I'm not surprised we liked it. The basil and parsley were nice but I did halve the paprika after reading some reviews and overall I found a good tasty balance. Lots of sauce for 4 small chicken servings, next time I'll use bigger chicken breasts and marinate them.
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Shepherd's Pie VI

Reviewed: Dec. 17, 2010
I made this tonight, only altering the mashed potatoes to be instant (time constraints). I had some carrots that desperately needed to be used so I went ahead and mashed them in as suggested. Instead of beef broth, I only had bouillon, I ended up using 1.5 C water and 2 cubes to get the flavor I wanted (I had 2 lbs of meat). Also, I added 2 C of frozen corn to the beef mixture. It's really amazing. I had too much so I baked it in two casserole dishes. Adding some sour cream to mashed potatoes is always a great idea too. UPDATE 9/12: Making this with homemade potatoes adds exactly the improvement you'd expect. Made it for my fiance's birthday dinner tonight with homemade potatoes, 3 lbs of ground turkey, and added approx. 3/4 C of both frozen peas and frozen corn to the meat mix before baking. (Should've probably cooked the frozen veggies slightly longer on the stovetop before baking, but it was still amazing.) I love this recipe and with or without cheese it's just great. Real non-frozen carrots adds a lot.
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Pumpkin Bread Puddin'

Reviewed: Oct. 17, 2010
I am rating this based on ingredients, not preparation directions, because a great recipe can utilize many serving options. I made this in a 2.5 qt casserole dish, with approximately 2x the ingredients. The only reason I adjusted anything was because I had a 12oz can of pumpkin, which is 2 cups, and wanted to use it all. Therefore, I used "about" 2x everything, making it a little more pumpkiny, and with slightly less sugar and milk, and 1 less egg yolk. Finally, I tried raisins instead of chocolate chips, and mixed them into the batter. It was truly fantastic. I look forward to further adjusting this to suit my family's taste in the future, and I plan on making it for the holidays this year. Note: I'm at a high altitude, and I didn't have any problems with this at 350 degrees for 40 minutes.
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Autumn Squash Casserole

Reviewed: Oct. 9, 2010
This is so easy and delicious! I adjusted the amount of topping to fit the pan I used for baking. Also, I accidentally used the wrong type of squash (butternut). But wow it was tasty. Will definitely make for a holiday dish or possibly to use up squash in the future. Also, if I had more squash I would have layered it - some apples, squash, topping, apples, squash, topping. Mmm good.
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Salmon with Tomatoes

Reviewed: Aug. 15, 2010
When I made this, I doubled the recipe, and I thought the seasonings were tasty, but somewhat mild - maybe I need a different hot pepper sauce, because that amount for how much fish was not particularly effective. I also replaced one tomato with a zucchini, and it was very good. I served with pasta mixed in rather than on top of (I'm lazy). Very good, excellent even as leftovers, though my fish broke up substantially from mixing it up.
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