jmbubble Recipe Reviews (Pg. 1) - Allrecipes.com (18643959)

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Barbeque Chicken Pasta Salad

Reviewed: Aug. 9, 2013
Only deviated by cutting some of the ingredients in half – I only used one can of beans, one cup of frozen corn, one jalapeno (since it was all I had), one red and one orange pepper (again, all I had!), cooked up 4 good sized chicken breasts and I didn’t use jicama. And I also used one box of medium bow tie pasta, as that was all I had. This was surprisingly fantastic! My husband and 4yr old devoured it. We had it warm the first night then cold leftovers for lunch the next few days (it makes a TON!). It tasted great both ways – but I preferred it cold. This is a great summer recipe and would be perfect for potlucks since it makes SO much!
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Zucchini Parmesan

Reviewed: Aug. 9, 2013
This was VERY good! I pretty much followed the recipe as directed. Only deviated by sautéing the zucchini, onion & garlic. In the baking dish (used 13X9), I started with one layer of the veggies, followed by some shredded fresh parmesan cheese and mozzarella, then half the sauce. Second layer with veggies followed by some parmesan cheese, some shreds of fresh basil, the sauce then mozzarella on the top. Baked as directed – then let it sit for about 15 mins out of the oven. Served over wheat linguine with a side salad. It was yummy!
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4 users found this review helpful

Simply Parmesan Chicken

Reviewed: Mar. 28, 2012
This was so good and so quick and easy to make. I followed the recipe exactly and we loved it - even my 3 year old liked it!
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1 user found this review helpful

Ricotta Fettuccine Alfredo with Broccoli

Reviewed: Mar. 11, 2011
We loved this recipe. I was just looking for a recipe to use up some ricotta cheese. I didn't change a thing - it came out perfectly; even my 2 yr old loved it. This is now going in the dinner rotation!
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3 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 11, 2011
We loved this dish. I followed other reviewers and for 1 pound of potatoes I used 2 TBS onion and butter, 3 TBS honey, 2 tsp mustard. I mixed it all together in bowl then added to potatoes to coat. I then placed them in a single layer on tin foiled covered cookie sheet (sprayed foil with cooking spray). I cooked them uncovered for 35 minutes, broiled on low for 3 minutes and they came out perfect!!
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11 users found this review helpful

Marshmallow Peanut Butter Dip

Reviewed: Mar. 11, 2011
So simple and so yummy! My 2yr old son and I loved this. We dipped apples in it - perfect way to get a 2yr old to eat fruit!
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1 user found this review helpful

Quinoa with Sweet Potato and Mushrooms

Reviewed: Jan. 12, 2011
This dish was fantastic! The only thing I did differently was added some diced apple. I served it at a dinner party with grilled pork tenderloin, spinach side salad and rolls. Everyone LOVED this dish - there were no leftovers, to my husband's disappointment!
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Balsamic Vinegar and Ginger Bok Choy

Reviewed: Jan. 12, 2011
My husband and I thought this was very good but the balsamic vinegar added at the end overpowered the dish, in my opinion. I would reduce it to 1TBS. We also didn't add the capers since we didn't have any but I don't think it made too much of a difference.
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3 users found this review helpful

Peanut Butter Chip Cookies III

Reviewed: Nov. 11, 2010
I'm baking these right now and just "taste tested" one... these are AWESOME!! Not only do they taste great - they look like cookies purchased from the bakery. The only tweaking I did to the recipe was to increase the peanut butter to 1 cup (Skippy Superchunk!) and omitted the walnuts. Came out perfectly!
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Tilapia Scampi

Reviewed: Aug. 23, 2010
Made this for dinner last night - my husband and I really liked it. I used 6 filets, reduced the butter to 1/2 cup and added a splash or two of pinot grigio. The garlic content was perfect, in my opinion. Added some lemon slices on top of the filets and didn't use parsley (because I didn't have any). Baked at 350 for 20 mins (added a few small shrimp at 10 mins). Served with whole wheat fettucini and mixed veggies. We will definitely make it again (but for a special occasion because it sure does pack a lot of calories!)
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Quinoa Veggie Salad with Zesty Vinaigrette

Reviewed: Jul. 26, 2010
We LOVED this salad! What a great summer dish. The only thing I added was some yellow pepper (just for color and because I happened to have one); I used grape tomatoes (because that's what I had on hand); and omitted the olives (because we don't like them). To save time, I didn't make the dressing - I used about a half bottle of Brianne's French Viniagrette. Yum! My husband and 18 month old loved this. We will be making this again soon!
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Orange-Cinnamon Chicken

Reviewed: May 7, 2010
I thought this was very good. I followed the recipe without any changes. The sauce was fantastic. I also made this dish for my 10 month old with all organic ingredients then chopped it up in the food processor and added some quinoa for added nutrition. He loved it too!
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Italian Chicken and Chickpeas

Reviewed: May 7, 2010
I made this recipe for my one year old using all organic ingredients. The only changes I made were to sub the can of tomato sause, italian seasonings and cayenne with about 3/4 of a jar of prepared pasta sauce (which already included seasonings). It was fantastic! Because it was for my one year old, I lightly chopped the chicken and chickpeas in the processor then added some cooked quinoa for added nutrition. It tasted so good. My baby loves it!
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Butternut Squash with Onions and Pecans

Reviewed: Sep. 27, 2007
I made this for dinner last night and thought it was really good. I did microwave the squash for about 5 minutes in a shallow dish of water to make it easier to cute. The only thing I would adjust is the amount of onion - I felt it was a little overbearing so I think I'll only use half the amount next time.
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Molasses Baked Chicken

Reviewed: Sep. 27, 2007
I made this chicken last night for dinner - my husband and thought it was fantastic! I used 4 chicken thighs with the skin on. I followed the recipe as written (but used grainy Dijon mustard) and when it was time to add the sauce, I used a turkey baster and slid some of the sauce under the skin of each thigh. Of course we didn't eat the skin but it really kept the chicken juicy and flavorful.
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Light and Fluffy Spinach Quiche

Reviewed: Sep. 27, 2007
I made this for my bridal party luncheon along with two other quiches from this site (Tomato & Basil Quiche and Quick Crab Quiche) and this was everyone's favorite. I followed the directions exactly as written and it came out very light and fluffy. The only thing I would change for next time is to saute/soften the onion.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: May 11, 2007
These little cakes were fantastic! I've made this recipe twice as written and it filled 6 ramkins that I prepped with butter and unsweetened cocoa powder. Both times they sat in the fridge overnight to bake the following evening and they came out perfectly. I served them in the ramkins and made a raspberry sauce in the processor using about 1/2c frozen,thawed raspberries, about tsp of sugar and a tbs or two of water. What a delicious and easy dessert that looks so impressive!
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Spaghetti With Red Clam Sauce

Reviewed: Feb. 15, 2007
My husband and I thought this sauce was fantastic! The only substitution I made was splenda for sugar, and I added some mushrooms. I made the sauce in the crock pot (about 4 hours on high) then just before serving threw in the clams w/juice and cooked wheat rotini pasta. It was great! I'll be making this again using meatballs or sausage. A very easy and tasty sauce base.
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4 users found this review helpful

Grilled Peanut Chicken

Reviewed: Oct. 3, 2006
We loved this recipe! I already made it twice - I doubled the sauce, used a quarter of it to marinate the chicken then added about 1/4 cup of chicken broth to thin out the sauce. We warmed the sauce and served it over the grilled chicken, brown rice and suger snap peas.
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6 users found this review helpful

Zucchini Summer Pasta

Reviewed: Jul. 13, 2006
After reading reviews, I added about a half cup of chopped fresh basil and parsley to the tomatos and let them sit while I prepared the rest of the dish. I also used olive oil instead of butter when heating the onion and garlic. I added a little more fresh basil to the zucchini & squash while they cooked. And I used wwhole heat penne pasta. My fiance and I thought this dish was very good. I'm still eating the left overs!
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11 users found this review helpful

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