Jonny's Girl Recipe Reviews (Pg. 1) - Allrecipes.com (18659906)

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Vegetarian Sloppy Joes

Reviewed: Aug. 5, 2008
Fantastic recipe! Even my carnivore husband loves it. I like to substitute extra firm tofu for the tempeh and use a full can of tomato sauce.
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27 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 1, 2014
I didn't know I liked meatballs until I made these! I loved the spice level, though it was too much for my toddler. I used half and half instead of skim milk, which worked out just fine. There was a definite "ick" factor in making these, which has nothing to do with the recipe itself, and everything to do with the fact that meatballs need to be mixed using your hands. These are delicious, both on their own, or served on subs with marinara and melted provolone.
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0 users found this review helpful

Chicken Pot Pie IX

Reviewed: Mar. 17, 2014
I cut up pieces off a rotisserie chicken (a helpful shortcut), and doubled the salt. Used frozen pie crusts, and this was delectable! Next time, rather than pour the sauce mixture over the veggies and chicken, I'll mix it all together for a more even coating. Delicious!
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1 user found this review helpful

Chicken Noodle Soup

Reviewed: Nov. 17, 2013
My husband said this was the best soup he's ever eaten (and when he woke up in the middle of the night he helped himself to another bowl). I put a half-eaten rotisserie chicken in a slow cooker with the water and boullion for about 4 hours, then strained the broth and separated out the good meat (NOTE: necessary! there were lots of bones and weird bits to take out). Sauteed the vegetables (used a full onion) and added the rest of the ingredients. Used frozen noodles, which were well worth spending the extra two bucks on. My search for the perfect chicken noodle soup recipe ends here!
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0 users found this review helpful

Cream-Braised Brussels Sprouts

Reviewed: Dec. 23, 2012
What a delectable dish! I did make a couple of simple additions that I think played a major role in this turning out so outstanding; I sauteed about 1/2 cup of finely chopped onion and a couple cloves of minced garlic in the butter and THEN added the brussels sprouts. I allowed the brussels sprouts to get almost charred on some spots before adding the cream, which ended up giving this dish a caramelized taste. This could not have turned out any better! I will be making it frequently.
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11 users found this review helpful

D's Famous Salsa

Reviewed: Feb. 8, 2012
Easy! Delicious! My only modification was substituting one of the cans of stewed tomatoes with a can of diced tomatoes with habaneros.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 13, 2012
Just delicious!! I used only one package of cream cheese and it turned out smooth, creamy, and perfect for the mini vanilla cupcakes I made. This will be my standard go-to recipe for cream cheese frosting!
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2 users found this review helpful

Sweet Dinner Rolls

Reviewed: Dec. 11, 2011
These rolls are as awesome as the 5-star rating implies! I was initially unsure about making these because of the word "sweet" in the title, but this dough is just right for dinner rolls. I mixed the dough by hand since I don't have a bread machine (or even a KitchenAid), so in addition to getting amazing rolls for dinner, I also got a serious bicep workout :). Delicious recipe! I'll definitely keep this one close at hand.
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6 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Mar. 22, 2011
These are great. I made them without the cheese since I'm on a no dairy kick, and they turned out delicious. This recipe was especially effortless since I bought the butternut squash pre-cubed. A healthy and tasty side dish.
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2 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Mar. 18, 2011
These sounded too good to be true, but they're as good as everyone is saying! Sooo easy, and so good! I used Adam's peanut butter and the cookies turned out delicious, but were even better when I sprinkled the tops with a little salt ;).
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3 users found this review helpful

Easy Masoor Daal

Reviewed: Mar. 28, 2010
This recipe took such little effort that I was really surprised when it tasted like I'd been slaving away on it for hours. Ridiculously easy for how tasty it is! Side note: I didn't have ginger so I used a ginger garlic paste I had in the fridge and it worked with the recipe splendidly.
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2 users found this review helpful

Hot Bean Dip

Reviewed: Feb. 7, 2010
So easy to make and a MAJOR crowd-pleaser. Because I wanted to keep the dip warm for several hours, I combined all the ingredients and put them in a slow cooker rather than bake as directed. Worked great! This recipe is fantastic as written, but also very easy to flavor-up by adding red pepper flakes, a dash of cayenne, jalapenos, etc..
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2 users found this review helpful

Quinoa, Beet, and Arugula Salad

Reviewed: Apr. 12, 2014
This has become one of my favorite side dishes. I like to substitute the goat cheese with feta, and usually omit the arugula (not because I don't like the dish when it's added, but because it's great without it).
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0 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Apr. 15, 2009
I used to buy pre-made crusts at the store, but this recipe is so simple and tasty that there's no reason to anymore! I always double the recipe and make three crusts--this gives me a crust that's on the thin side, but still soft. The recipe forgets to mention what you're supposed to do with the honey; add it to the yeast and water :). This is my go-to pizza dough recipe. Wrap these in plastic-wrap or foil and they freeze great!
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2 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: May 19, 2014
Looks like I won't be buying canned enchilada sauce anymore! This recipe was very easy, very quick, and it tastes great! I subbed olive oil for the vegetable oil, but otherwise stayed true to the recipe. Oh, and I used standard chili powder from the grocery store, because I don't know what the called-for varieties are :). Really good!
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1 user found this review helpful

Carrot and Ginger Soup

Reviewed: Feb. 12, 2012
This soup was a very tasty departure from the kinds of flavors I normally gravitate toward. I used pre-cut, cubed butternut squash, available in the refrigerated part of the produce section. I tossed that with olive oil, salt and pepper, and several cloves of minced garlic, then roasted it in the oven for 35 minutes. While the butternut squash baked, I sauteed the onion and a couple cloves of garlic in olive oil, then added the chopped carrots to saute for another 4-5 minutes. I then combined ALL of the ingredients in a slow cooker, and cooked on a low heat for 5-6 hours, then pureed in my blender. (I should also mention that I used vegetable broth instead of plain water.) The depth of flavor was so fantastic that I didn't add the cream for fear of ruining what was already pretty perfect on its own.
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7 users found this review helpful

Yummy Artichoke Dip

Reviewed: Dec. 1, 2008
A BIG crowd-pleaser! I used canned artichoke hearts in water instead of the marinated ones that tend to make the dish overly oily. I added a diced jalapeno, a couple shakes of cayenne and red pepper flakes, as well as a dash of salt to kick the flavor up a bit. I wanted to keep this warm for a party that lasted several hours, so rather than bake this in the oven I combined the ingredients in a crock pot two hours before the event and kept it at a low heat. My guests went crazy for this! I doubled the recipe, but with how popular it was I probably should have at least tripled it for my 20-person event. Excellent dish!
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1 user found this review helpful

Coconut Tofu Keema

Reviewed: Jul. 18, 2012
I LOVE this recipe! I make just two adjustments; to make it a little more saucy, I often add more coconut milk (either canned OR the kind that is refrigerated and comes in a carton). I also only use one 8-ounce can of tomato sauce--the first time I made this I used the full six cups the recipe calls for and it was WAY too much for my liking. Excellent dish! Great served over brown basmati rice. Perhaps even better as leftovers the next day.
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2 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Mar. 29, 2009
These are outstanding! The recipe is great as written, but these burritos also turn out delicious when the ingredients are switched up (ex: mix in black or pinto beans with the kidney beans). I like to season the sweet potatoes with a bit of cumin, cayenne and chili powder. I often make big batches of these and freeze them--heat in the microwave for about 90 seconds on both sides.
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3 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Apr. 13, 2009
I give this recipe five stars because it's incredibly easy AND really tasty. Great as written, but also turns out well using vegetable broth instead of chicken broth for the vegetarian-minded.
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6 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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