Janice Recipe Reviews (Pg. 1) - Allrecipes.com (18819006)

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Pizza with Ham, Asparagus, and Ricotta

Reviewed: Mar. 26, 2014
This was very easy to put together, and very delicious for a change. I liked the ricotta and Olive oil and herb sauce, and the sweetness of the asparagus went well with the salty nutty cheese. Very very good
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Burrito Pie

Reviewed: Jul. 26, 2011
This is sooooo good. I used a 5-quart 11x15 pyrex dish to bake it in. I mixed spicy and regular refried beans together and left them separate to layer with instead of adding to the meat mixture. I also added the black beans separate. I cooked the meat mixture with an envelope of taco seasoning because I wanted it spicy but did not add any water. I first poured about a cup of the meat mixture in the baking dish sprayed with Pam. Then staggered 3 burrito size flour shells on that. Then I spread 1/3 of the refried beans, then sprinkled 1/3 of the black beans, then sprinkled with 1/3 the cheese, then the meat mixture again till I had 3 layers. I topped the whole thing off with a little more cheese before baking. My husband and son have not stopped raving about this recipe!!!! I served it with lots of chopped green onion, sour cream, and extra taco sauce. What luck finding this fabulous recipe! Thank you!
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4 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: May 7, 2011
I never had this before but have heard of it and seeked out this recipe to try it. I followed exactly as written. It is AMAZING and so glad for you sharing it! The andouille sausage is so smokey and spicy in it. My 3 guys all ate it up with Cajun Sunshine hotsauce and although I doubled it, it only lasted a few days. Thank you and I encourage others to try it, now today I'm making Crab cakes with remoulade sauce.
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2 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: May 22, 2010
wow this did not work for me at all. I am a very seasoned cook, but the garlic burned black on the chicken, and it was still raw in the middle. Should have known this was going to happen when I put under the broiler. Also when it was done, it was literally swimming in a half inch of butter and fat. Not my idea of a good meal, sorry
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New Orleans Corn Bisque with Smoked Sausage

Reviewed: Sep. 7, 2009
DELICIFABULOSITY! I made this yesterday, and it is now number 1 favorite of my family. I can't believe how much flavor it has, and am glad I doubled it. Being that New Orleans leads the title, I had to add a pinch of crushed red pepper, a dash of cayenne, and a heaping tsp. of Creole seasoning, Tony Chachere's original since my husband brought it home from New Orleans recently. I read reviews and also added 4 cloves of garlic since I doubled, and a 12 ounce bag of jumbo cooked, peeled and deveined shrimp. I threw in uncooked unpeeled potatoes and the frozen shrimp and frozen corn and simmered it for 30 minutes and it was just perfect. This one's a keeper!
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45 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Feb. 2, 2009
Count me in this is the best I ever had! My sons and husband absolutely loved them. I did use a little garlic powder, and 1 C. chopped sweet onion because I didn't have chives. Wow! Over the top!
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1 user found this review helpful

The Best Frikin' Party Dip Ever!

Reviewed: Feb. 2, 2009
Made this Super Bowl Sunday, and although I also made the Ultimate Twice Baked Potatoes and roasted pork temderloin, this is the dish everyone raved about! It's absolutely amazing with the spicy flavor. I added about a cup of shredded cheese on top in the end, which made it look great and taste delicious. Thank you for this great recipe!
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Hot Pizza Dip

Reviewed: Feb. 1, 2009
This is excellent and easy to make. Took to a party at work and it vanished.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 6, 2008
My two sons wanted to know if they could rate this a BIG TEN BABY!!!!!!! This is a homerun, a rare find, a WINNER. I followed it exactly except for one thing. I threw in boneless breasts and tenderloins because I didn't have enough chicken breasts. I did exactly as written but when I came home from work I spooned out the chicken and set aside. I quickly and easily strained the sauce in the crockpot, added to a saucepan, and brought to a boil. I mixed about a tablespoon to a tablespoon and a half of cornstarch in a half cup of water. I whisked it into the boiling bar-b-q "Gravy", and served over the pieces of chicken AND red skin mashed potatoes. I chose not to shred the chicken, and Let me tell you MAKE THIS TODAY!!! Thank you for one of the best recipes I have found here!
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Coq au Vin alla Italiana

Reviewed: Aug. 19, 2007
SCORE for Richard! This meal rocks, and I am so glad I found it here! I used a 9 qt. coated cast iron pot, which after reading the raters, I knew it would need. I used a 4# bag of boneless skinless thighs, so easy and less fat. I added all the 5 link pack of sweet Italian sausage, just because I didn't want to freeze the two left over. I like lots of sauce, so I added two cans of diced Italian tomatoes instead of one. I think it's very important to add that after you brown the chicken and the sausage, when you add the liquids you need to scrape the browned bits off the bottom of the pot while you stir. I don't care for rosemary, so added dried thyme in it's place. Also, after simmering 25 minutes, I uncovered, skimmed off the fat, and simmered another 30 minutes uncovered till the chicken was tender, but not mush. I also doubled the mushrooms just because we all love mushrooms in my family. When it was done, I added a slurry of 1 Tbl. cornstarch in 1/4 C. cold water and added while stirring the pot. This gave it a thick smooth consistency which stuck to the egg noodles very nicely. My husband and sons raved! I will be making this for company or family get togethers, for sure. Thank you soooooooooo much on your very different but delicious twist on Coq au Vin!!!!
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97 users found this review helpful

Linda's Monster Cookies

Reviewed: Jun. 24, 2007
I love these cookies, I got this recipe from foodtv, Paula Dean makes them and they're our favorite cookie ever.
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1 user found this review helpful

Sloppy Joes II

Reviewed: May 12, 2007
I just made this for the first time in my life today, always added either the canned version or with the powder in the envelope. That's what I grew up on, as a baby boomer. THIS IS NOT MY MA'S SLOPPY JOE!!!!!!!! It's ridiculously better! It is just plain old tasty, delicious, and easy to make. I made 6 times more than this, and it was enough for probably 15-20 people. I tasted when done, and it was a little TOO sweet, so I added two small cans of tomato paste with the same amount of water to tone it down. Also reduced ketchup by 1/2 cup so I could add 1/2 cup barbecue sauce, and was glad I did. I also added a couple pinches of red pepper flakes. This one's going down as a family favorite, My thanks to you for the recipe!
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Tuna Fish Special

Reviewed: Nov. 11, 2006
I made this for my family and it was very easy to make. I used half light mayo and half light Miracle Whip because my son likes it. The curry powder and lemon juice gave it a spicy kick, and the toasted slivered almonds that I just heated alone in a hot skillet gave it yet another flavor and crunch. The chow mein noodles on top was great too. Next time I made this, which I will, I will toss the tuna salad with cooked cooled bowtie pasta! Yum!
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4 users found this review helpful

Clark's Quiche

Reviewed: Aug. 4, 2006
This recipe is just plain and simply FABULOUS............I made exactly as given, and the whole family loved it. Thank you for the recipe!
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Grilled Portobello Mushrooms

Reviewed: May 16, 2005
I LOVED THESE MUSHROOMS!!!!! Try this, sometime. first drizzle on olive oil, spices, one chopped and sauteed onion in a little olive oil, jarred drained chopped roasted red pepper, one slice provolone, a little shredded parmesan, and WOW!!!!!!!!!!!! I baked about 20 mins. in a 350 degree oven and served with a salad and some steak sauce. Thanks for the recipe! Just had to kick it up a bit...
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117 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 25, 2005
I made this for the first time today to go along with a slow cooker pork butt I've been making for years. I have been searching for this sauce for 26 years, and I'm soooooooooo glad I found it! It's tangy enough, sweet enough, spicy enough, but I did add 1/4 tsp. cayenne pepper, and I only used 1-1/2 Tbls. mesquite liquid smoke. I used 1/2 tsp. Frank's hot sauce and I'm telling you, my two teen sons and my husband RAVED about it! It's simply THE BEST I've ever had and I've had lots!!! Thank you again for this keeper.
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3 users found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: Jul. 26, 2004
I made this pie for my husband last night, and he said it's the best pie he ever had......I think so too. That's something, because I am very hard to please. I cook like a fiend, but don't like to bake much but I'll definately make this again and again...to die for.......
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