AJMWEBBER Recipe Reviews (Pg. 1) - Allrecipes.com (18822794)

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Curried Wild Rice and Squash Soup

Reviewed: Jan. 25, 2012
YUMMO!!!! I had inadvertently over-cooked a spaghetti squash, so I went looking for what to with it. I adapted the recipe for what I have in the house: (smoked turkey broth from Christmas), dried onion and dried garlic, apple cider and ginger (per another reviewer). Then, in my infinite wisdom, over pureed it in the blender. It is currently looking a bit more like squash chowder, but DANG YO! it's AWESOME!!! I'm going to NOT add any rice, but make some quinoa on the side to serve the "chowder" on top of. I'm so psyched by my messed up spaghetti squash soup, that I might actually try to mess it up more often. =)
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1 user found this review helpful

Texas Caviar I

Reviewed: Jun. 3, 2010
LOVE LOVE LOVE this recipe!! Had it at a party as a dip and promptly asked for the recipe. It was THAT good. Anyways, I made it the next day here at home. I've put it in baked potatoes, quesadillas, omelets, microwave nachos (yeah, I'm classy like that)... I've yet to find something it's NOT good with. Ok, my 2.5 year old refuses to eat it, but that's a whole different story. =)
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4 users found this review helpful

Baked Chicken Nuggets

Reviewed: Jul. 17, 2007
I love this recipe so much. It's a great base recipe. I choose to sub out the butter for one whole egg beaten because it sticks the coating better to the chicken. I sub out half the bread crumbs for potato flakes. When I bake it, I take the top part of the broiler pan, wrap in foil, and put the chicken on there. The pieces gets crisper that way. Generally, I make the coating and put it in a box and only use what's necessary when needed. Also, I tend to add garlic powder, paprika, pepper, and whatever misc herbs I feel like using. =) This recipe has been in my rototaion for over 2 years. I've used this for portabella mushrooms too, which worked out great.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Jul. 13, 2007
EXCELLENT! Followed this recipe as written (minus cayenne, add paprika). Also only used dried ingredients I had on-hand for everything except the onion. Used dried beans that I'd made fresh today. This will be a staple in my rotation. I can already tell this will be amazing the next day! Thanks for a great recipe.
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3 users found this review helpful

Ranch Dressing II

Reviewed: Jun. 25, 2007
EXCELLENT! EASY! Super Thick (which I like a lot)! Made for a dinner party, and everyone loved it. Will be making for this weekend's picnic party for a dip.
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3 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Feb. 4, 2007
Due to a big basil sale at the farmers' market this summer and our market had grated parmesean on sale too the same week, my husband and I were called to task for Pesto! Especially, after his mom gave us about a dozen heads of Italian Red garlic (home grown). About 12 cups of this pesto by the end. We love it so much! We didn't have the brasil nuts when we made it during summer (added more pine nuts), but we will this summer. We added just a pinch of crushed red with the chili powder, and maybe a tiny bit less oil. SO YUMMY! I look forward to the sale this coming summer, as our frozen stock of pesto is running out!! Yes, this does freeze well, but be sure to freeze in small containers or plastic bags, not a giant 2 qt thing I did the first time, then had to thaw and refreeze. Also, we might a bit of lemon juice next time to help preserve the color, but that's because we are big "make and freeze" fans around thse parts. =)
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126 users found this review helpful

Sauerkraut Soup II

Reviewed: Dec. 18, 2006
Very good! I am happily surprized by this soup. I didn't crock-pot this but made it in a dutch oven. Browned sausage first, drained it, wiped out most of grease from the oven. Added the onions, carrots, and mushrooms. Let them cook til onions were clear. Added 3 diced yukon gold potatoes, kraut, broth. Didn't have cream of soups, but didn't miss them at all. Added a bit of oregano instead of dill, as that's what was on hand and extra garlic. Makes a lot, so we'll be freezing at least half. Thanks for the great recipe. Will be making again!!
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19 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Nov. 15, 2006
I sub'out some of the flour for whole wheat and oats, subbed out some of the oil and an egg for applesauce, and put about 4 oz of 74 percent dark choc pieces. Also, I prefer to bake these as muffins (portion control) and easier to give away. YUMMY! Everyone who tastes my mod'ed up version wants the recipe. Very good! Will continue to make, esp great when Zucchinis are in full-season mode (muffins are great frozen, then can thaw and eat later).
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3 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Aug. 26, 2006
After buying a 5# bag of tomatoes at the farmer's market, I knew I was going to be making some soup (2.5 times this recipe). This recipe is a Vvery good starting point. I didn't exactly prefer the clove flavor, but it is definately a fun touch. I don't have a food mill, so I peeled, seeded the tomatoes before putting them in with onion over heat. I also added half a bulb of garlic. I didn't have butter, so I used veggie oil. Next time, I will definately go buy the butter. I puree'd the toms, onion, garlic in the blender and did not push through a sieve. I prefer a slight chunkiness to my soup. Everyone has been doctoring the soup in their own ways... I like a bit of chili powder, cumin, and tabasco, Sister likes a spoon of pesto, DH likes cheese... all taste great. Like another reviewer mentioned... I wish there was a 4.5 star rating. With such a HUGE batch of soup, I am freezing at least half of it. It should be fine since I have made tomato sauces that actually turn out a bit better once they're frozen.
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1 user found this review helpful

Ancho Tortilla Soup

Reviewed: Dec. 26, 2005
Very good starting point. I added fresh garlic to lightly saute with the chicken and onion before adding the stock to the pot. Also, I added about half a cup of dried black beans, half a cup of frozen corn, and a half cup of brown rice - added extra water and a boullion cube to make up for the extra water needed. I used my pressure cooker (as the beans, rice, corn, and chicken were all not in an edible state). SO GOOD! My husband asked me to add this to our "rotational" menu. =) Thanks so much for a good recipe.
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2 users found this review helpful

Calabacitas Con Queso - Zucchini with Cheese

Reviewed: Dec. 26, 2005
WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.
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26 users found this review helpful

David's Yellow Cake

Reviewed: Dec. 26, 2005
Excellent starting point! Used the dry ingredients to sub in for a "yellow cake in a box" for the Black Russian Cake (also on allrecipes). Thanks for such an easy and good recipe. Will have to try this as a base for other cakes.
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1 user found this review helpful

Black Russian Cake I

Reviewed: Dec. 26, 2005
This recipe was AMAZING!! I didn't have any milk, so I added powdered milk and more booze. Everyone LOVED this cake. Also, I added some melted chocolate to the glaze topping (whisk ALOT and will need more booze if you do this), so yummy! Thanks for a great recipe.
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2 users found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Dec. 3, 2005
Good recipe; split this in half and still had more than enough. As suggested by someone else, drained off the bacon prior to browing the onions. Sub's I made: didn't have cream-style corn, chicken broth, or milk; added extra frozen corn, used water with leftover roasted chicken, and used a can of cream of chicken soup for the creamy/thicking agent. Needed quite a bit of pepper, red pepper, no salt, used a little nutritional yeast too. All in all, with my revisions, really good.
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1 user found this review helpful

Hamburger Rice Soup

Reviewed: Nov. 15, 2005
Good basic beef soup recipe. Didn't have carrots or potatoes, sub'd corn. Added black beans (drained) and garlic. Added 2 cups of cooked rice towards the end, so I lessened some of the water. Added a couple of different spices within reach of the stove. =) Will be modifying and eating this more.
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2 users found this review helpful

Whole Grain Waffles

Reviewed: Nov. 5, 2005
Excellent recipe, but made a few subs: 1 c yogurt for 1 c of milk, accidently forgot the sugar - I had planned on sub'ing in 2 T brown sugar, added 1 1/4 c frozen berries, 86'ed the oil. This was really thick batter for me, since I sub'ed in yogurt. I ended up adding 1/4 c of berry juice to help thin it out. Very yummy. Next time, I won't be forgetting the sugar, but the berries kind of made up for it. Very filling!! =) Will definately make again.
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6 users found this review helpful

Garlic Chicken Stir Fry

Reviewed: Oct. 4, 2005
Very great recipe!! Had to make some subs for veggies, but all in all very good. I think it needs something... don't know what, but an excellent starting point. Thanks for a good (and super easy) recipe!
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5 users found this review helpful

Busy Day Chicken

Reviewed: Sep. 27, 2005
I was skeptical... BBQ in a crock-pot? Well, I used a combination of "Sweet and Tangy BBQ Sauce" and "Grant's Midnight Grill" sauces . Took skin off and any big ol' hunks of fat. Also stuffed inside and on top with green apples and green onions. If possible, find a way to "raise" the chicken up from the bottom of the crockpot to get it out of the juices (bowl or bunched up foil). So good!! Be sure to let the bird rest after you pull it out and before cutting so it will retain its juiciness. Yummy!! Definately a regular!!
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149 users found this review helpful

Sweet and Tangy BBQ Sauce

Reviewed: Sep. 27, 2005
Used this as my "bottled suace" for "Grant's midnight grill sauce". Didn't add sugars... Saute'd onion in canola spray, rather than butter... Amazing. Thanks!
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2 users found this review helpful

Grant's Famous Midnight Grill BBQ Sauce

Reviewed: Sep. 27, 2005
Holy Moly!! Used this in combination with "Sweet and Tangy BBQ Sauce", as I didn't have a bottle sauce around. Didn't add sugar, but doubled ginger. Slowly brought to a boil, to burn off alcohol, and let boil/simmer for 30 minutes. Then let cool and put in fridge for 2 days prior to use. EXCELLENT! Will be using again. Used all in BBQ'ing chicken - doh! Next time will reserve some for dipping. Excellent work!
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3 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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