Jessica Recipe Reviews (Pg. 1) - (18691630)

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Chilled Cucumber Yogurt Soup

Reviewed: Sep. 16, 2012
This is outstanding, but you HAVE to let the flavors develop, I don't recommend serving immediately. I tasted it right after blending and thought "what's so dang special?" Then I came home 4 hours later and it was amazing. Very refreshing one a hot summer night. One note: the raw garlic really screams though, which I love, but use a bit less if you don't care for garlicy food. Only adjustment I make now is to add green onions.
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0 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Dec. 19, 2011
I love this soup, I've made it several times, once for a party. It's interesting and unique, but simple enough to appease picky tastes. I make 3 small changes: 1. Saute the onions and garlic in a few tbsps of the reserved bacon grease 2. Replace 1 cup of the beef stock with APPLE CIDER! 3. Throw everything into a crock pot for 6 hours on low after the browning the onion/garlic. Just makes the process a bit easier.
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18 users found this review helpful

Sunshine Hummus Melts

Reviewed: Nov. 19, 2011
What an unexpectedly awesome sandwich! Apples + Hummus is an amazing flavor combo. I use whole wheat rolls and toast them on my stovetop. Once I threw a small handful of spinach between the apples and cheese to add some vegetable, that was great too. Slice the apples as thin as you can, they way they get "cooked" a bit more during broiling, which really brings out the tangy sweetness.
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9 users found this review helpful

Asparagus 'Guacamole'

Reviewed: May 13, 2011
GREAT recipe for making something low-fat and very delicious. I do recommend using a lot more lime juice, I use one or two whole fresh squeezed limes. Also, red onion gives it more flavor and kick than green, but that's just personal preference. Thanks for sharing this, love it!
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23 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Oct. 16, 2009
So glad I tried this recipe! It's an excellent way to liven up your basic chicken soup. I did do a some small things differently: instead of using "soup base", I cooked a whole chicken in water for several hours. Once it was done, I removed the chicken and deboned it, adding all the vegetables and shredded chicken to the broth. I then added a heaping teaspoon of salt, plenty of black pepper, and minced garlic. (All "soup base" consists of is salt, chicken fat, and a few seasonings. So much better to do it naturally.) Other than that, I followed the recipe exactly and loved it. The lemon gives it such a perfect kick of flavor!
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2 users found this review helpful

Romaine Rice Tuna Salad

Reviewed: Nov. 28, 2007
Wow, these ingredients really work together. And what a fabulous way to make something easy, inexpensive, and healthy! The only comment I have is that, as written, I think the recipe is too heavy on rice. If making for 1 or 2 people, half the rice and water. If making it for more, double everything else. I also really love it with a bit of feta cheese and chopped tomatoes; the coolness of the tomatoes with the warm rice and tuna is just divine. It's great as is, but also a very easy recipe to play around with.
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11 users found this review helpful


Reviewed: Aug. 30, 2007
This has become "my guacamole recipe" which I've been using for about 3 years. Shhh, cause I don't tell people! Seriously, I make it for EVERY single party and bbq I host, and most I attend. Each time, people say "wow, you make amazing quacamole." If they only knew how simple it is. The only advice I have is: 1. People tend to like it more when the avocado is a bit chunkier, so don't over mash. 2. You can't use too much lime juice. Seriously. Keep adding more till it tastes perfect. 3. Ripen those avocados in a brown paper bag off-season. They'll taste a bit more summery that way.
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14 users found this review helpful

Baked Sweet Potatoes

Reviewed: Oct. 19, 2006
Love this. I was looking for a healthy way to prepare sweet potatoes, and this is it. Tastes nice as written, but I now add Hungarian Paprika to give it some kick. Cayenne works as well. Also, if you want just a little sweetness to this, without making the candied version, some carmelized onions mixed in after baking tastes marvelous!
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57 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jul. 21, 2006
Oh my gosh. We throw a Hawaiian themed party every year and this year I told people I was going to find a way to have a pig roast in my NYC apartment. This recipe definately accomplished that. The pork was INCREDIBLE. To serve these I cut mini pita breads in half and passed them out as little sandwiches. Guests were actually fighting over who got the last ones, and my boyfriend the next day demanded I make another pot just for him. I followed the recipe exactly as written, only cooking for a couple more hours after shredding. The Hawaiian Sea Salt is bit expensive, but well worth it. It has a wonderful unique flavor, and you can use it in plenty of other dishes. It really enhanced the salas I made. My friends who had been to Hawaii were so impressed, they said the pork was exactly like what they had at Luau's. Thank you Kay. I could kiss you.
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3 users found this review helpful

Cooking Light magazine's Indian Chicken Curry

Reviewed: Feb. 7, 2006
I like this recipe because it's a great way to make a very healthy, yet very flavorful meal. But I do make several changes now. First I made it exactly like written, and both my boyfriend and I felt the red pepper was way too overpowering (and he is quite the firehead.) The modifications I made this last time were: half the amount of red pepper and cinammon, a little more ginger (if using powder, if using fresh do same amount), and different vegetables instead of potato. Another great thing about this recipe is you can use any veggie you want and it will cook very nicely in the sauce. I now use carrots, bell pepper, fresh spinach, or whatever I have in the fridge. Next time I'm going to take other reviewers suggestion of red pepper flakes in place of plain red pepper. Also, be sure to simmer the curry for quite awhile to get the thickness in the sauce.
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5 users found this review helpful

Chili I

Reviewed: Jan. 18, 2006
This is the chili recipe that got me started. I was looking for a fun, complex, spicy chili like the ones I had in the midwest, and decided to try this. It's amazing, and what's best about it, is that it gives you a great base to experiment with and create your own, unique bowl of chili. The modifications I make are: No cocoa, half the amount of sugar, and the amount / type of chilis I use depends on who I'm making it for. For a mixed crowd with people who may not like overly spicy dishes, two completely seeded jalapenos will be just enough to give it the bite. If you like it nice and HOT, use 2 habaneros. Another great way is 1 habanero, 1 jalapeno and a teaspoon of Thai red chili sauce. Also, it is very important you use a good beer. I used to used cheap stuff at first and it's a waste. A nice dark, creamy European beer is the way to go.
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6 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Jan. 9, 2006
This is a very nice, easy and unique recipe. But I do think the sauce is a bit too vinagery. Next time I'll add more honey and wine, or perhaps a little apple juice. Also, I made almost double the amount of sauce, to use some for dipping. I definately recommend that, especially if you have a thick peice of fish.
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2 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Jan. 1, 2006
Wow! I think I like these ribs better than off the grill! I made only one change: I was craving Gates BBQ sauce, so I used that instead of the soy sauce. The flavors of the sauce and other ingredients were wonderfully absorbed into the meat. The best thing about this method of cooking ribs is that they came out so tender and juicy. Just perfect! I did also add a bit more bbq sauce at the very end while browning.
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10 users found this review helpful

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