JodiA Recipe Reviews (Pg. 1) - Allrecipes.com (18776987)

Quiche Lorraine I

Reviewed: Mar. 19, 2008

This was my first time to make a quiche and it came out perfect! The only problem I had was that it needed to be cooked longer than the recipe stated, I ended up leaving it in for 10 extra minutes and then it was done to perfection. My husband loved it and beleive it or not, we ate all but one peice for dinner! I can't wait to make it again with different ingredients, thanks sarah!

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1 user found this review helpful

Grilled Asparagus

Reviewed: Mar. 12, 2008

Easy and delicious! Have been making this for years. We always include garlic.

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0 users found this review helpful

Mall Pretzels

Reviewed: Mar. 6, 2008

Wow! These really are awesome! I did use parchment and had no trouble with them sticking. Since it was just myself and my husband at home when I tried this recipe I layered the leftover pretzels (already shaped but not dipped in soda/water) with parchement paper in a tupperware and put them in the freezer. Anytime we feel like a pretzel we just take one out, while it is defrosting on the counter I mix up the soda/water bath, then pick up where I left off in the recipe. They are just as good this way! Thanks alot Jeannie for this enjoyable recipe. :)

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4 users found this review helpful

Classic Greek Spinach

Reviewed: Mar. 6, 2008

We love this as a main dish! I make a few changes to suit my taste. Only 2 T olive oil, extra garlic and fresh spinach. After reducing the liquid in step two I do not add any more water, just pour the rice right in. I put in a whole cup of rice instead of just half. This is wonderful with feta cheese. Next time will try with lemon too. Served with homemade pita chips and hummus. Delish!

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13 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Feb. 18, 2008

Absolutely delicious! This was my first time to have anything like this and I love it! I use way more than a tablespoon in each drink, more like 3! It's best with Capt. Morgan spiced rum, but I ran out and used whiskey in place, still good! Thanks for the great recipe.

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Grilled Buffalo Wings

Reviewed: Feb. 6, 2008

What an odd mix of ingredients. It's delicious! I was very suspicious while watching my husband prepare these wings. I assumed I wouldn't like them, but boy was I wrong! The two of us loved the way they tasted and will definitely be making again. He found that the sauce started to get too thick and he was running out of it while he was cooking. So he decided to just pour some beer into the pan to thin it out and make a little more. It worked!

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Southwestern Egg Rolls

Reviewed: Feb. 6, 2008

These are fantastic! I sprayed them with veg. oil spray and baked them at 425 for about 12-15 minutes. They came out crispy! Next time I will double the recipe and freeze some to have on hand. My husband and I were surprised how filling these were. We had planned to have them as an appetizer but that ended up being the meal! Definitely try Amy's Cilantro Cream sauce with them from this site, perfect combo.

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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 6, 2008

This is better than any restaurant tortilla soup. I have made it many times and it's always a hit in my house. I add a can of drained black beans and make sure to have avacados to garnish with. The avacados soak up the broth and taste so yummy in the soup!

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Almond Rhubarb Coffee Cake

Reviewed: Feb. 6, 2008

I followed the recipe exactly. I had to use frozen rhubarb because it was not available fresh at my grocery store. This did not bring the recipe down though. I ended up with two beautiful cakes that I was proud to share. The flavor and texture is even better the next day!

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1 user found this review helpful

Alfredo Sauce

Reviewed: Feb. 6, 2008

This is my go-to recipe for Alfredo sauce. The most important thing is to use freshly grated Parmesan, not the pre-shredded bagged stuff (or heaven forbid bottled!). This makes a huge difference. Thanks for the great recipe, Rebecca!

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9 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Feb. 5, 2008

Yummy! I have only had these at restaurants before and didn't realize how easy they are to make! i added cooked shrimp to mine and chicken to my husband's. The herbs add so much flavor, wonderful!

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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Feb. 5, 2008

Delicious! I followed the recipe exactly, just scaled it down a bit. I did not melt the butter and other ingredients in a sauce pan on the stove, just put it right in dish I was going to cook the shrimp in and let it sit in my oven while it was preheating, until it was melted. Then I took it out, mixed it up and stirred in the shrimp. This saved a step and worked just as well. The dijon was the key ingredient in my opinion!

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Brazilian Lemonade

Reviewed: Nov. 27, 2007

I poured a shot (or two) of vodka in each glass then added the blended lemonade and stirred. It was fantastic!

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Zucchini Patties

Reviewed: Aug. 6, 2007

So good! I use olive oil instead of vegetable oil and add garlic powder to the mix. Very easy to make!

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Italian Sausage Soup with Tortellini

Reviewed: Apr. 23, 2007

I have made this soup many times and I love it! It has really wonderful flavor. I always add less sausage and more veggies. You can use 2 cans of diced tomatoes if you don't have any fresh. Excellent!

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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Apr. 23, 2007

These muffins are delicious! I followed the recipe exactly. For those who might not know this, use a pastry cutter to blend the butter in with the other ingredients for the crumb topping.This is a great way to use up over-ripe bananas!

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1 user found this review helpful

Fish Chowder

Reviewed: Feb. 24, 2007

I followed the recipe exactly and it was very good. The only problem was that it lacked in flavor, it was a little bland. So next time I will add more Old Bay. We sprinkled it in our bowls as we were eating and it helped alot.

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Black Bean and Corn Salad II

Reviewed: Feb. 24, 2007

I just made this last night and it's awesome! I followed the recipe exactly. I tasted it immediately after making it and thought it tasted too citrusy from the lime. But after refrigerating for an hour or 2 it had mellowed and was just fine. It is just as good the next day too, I just had some for lunch! A tip to keep the avacado from turning brown: save the pits and once the salad is all mixed up put the pits in the bowl with it. I do this with guacamole too and the avacados always stay green!

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5 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Nov. 2, 2006

My husband and I love this recipe! The only change I make is to add more cilantro because we love the taste. It's easy to make and the leftovers great!

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Pizza On The Grill I

Reviewed: Nov. 2, 2006

I have made this recipe several times because it is awesome! Kneading the garlic and basil into the crust really adds alot of flavor. It definitely helps to close the lid on the grill once you have the toppings on, to help melt the cheese. If the crust is getting too done on the bottom and the cheese isnt melted, just stick under the broiler in your oven for a minute or two. The recipe says to keep the toppings light, but in my opinion you can't have too many!

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3 users found this review helpful