JC66 Recipe Reviews (Pg. 1) - Allrecipes.com (18830950)

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Cheddar and Bacon Log

Reviewed: Jul. 6, 2004
Our family loved this recipe! Each time we make it, people ask for the recipe. It's suprisingly easy, and is now one of our favorites.
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Herbed White Bean Spread on Garlic Toasted Bruschetta

Reviewed: Aug. 13, 2004
I don't know what I did wrong, but this was just so-so. I found it to be dry, and ended up putting some tomato on top for some flavor and color. Not a hit with my guests, would maybe try a variation next time--maybe adding some tomato or basil, plus I didn't have a food processor, it might have helped.
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1 user found this review helpful

A Jerky Chicken

Reviewed: Oct. 3, 2005
This chicken had a wonderful flavor, when your mouth stopped burning! I must have gotten a hold of a seriously hot habanero--holy cow! Only the strong were able to put the sauce over rice, as it was I was glad I only marinated the chicken for an hour. I would totally try this again with a wimpier pepper cause the flavors were great. Very simple to make, took no time at all to prepare. Thanks for all of the suggestions, and I'll certainly try it again.
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2 users found this review helpful

Baked Dijon Salmon

Reviewed: Mar. 5, 2006
Made this for company and they couldn't get enough! I also used some fresh shrimp, which turned out great as well. Found it extremely easy to prepare. Wish I had made more-there wasn't any left overs! The fish was very moist and tender, but it did take a little longer to cook than the recipe stated. Thanks for this one, it's a new favorite of ours!
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Best Beef Dip Ever

Reviewed: Mar. 7, 2006
Made this last night for a bunch of hungry guys--they loved it! I also followed others advice and used lower sodium soy, and substituted some of the water with lower sodium beef broth and a can of french onion broth. I left it on low for 9 hours and it was extremely tender. I also shredded it and put it on rolls in the oven with some cheese on top--there was none left! The juice will find it's way in some soup or something, but it was still pretty salty even with the changes I made. Would definitely make again, it was very easy, and tasty. Thanks!
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3 users found this review helpful

Tarragon Chicken Casserole

Reviewed: Apr. 11, 2006
Made this last night, and was a little dissappointed. Followed others suggestions and used Fat Free Half and Half, cut back a little on the pepper and tarragon--it was bland. Maybe I should have left the spices as stated in the recipe? I did add mushrooms, which was a plus...but still not the rich alfredo-like taste I had maybe expected from reading some reviews. I had a crowd to feed, and there was WAY too much left over. Have to admit, it was easy to prepare, but don't think I'm going to be trying again. Thanks tho!
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Kabobs

Reviewed: May 31, 2006
We made these kabobs for Memorial Day this week. As the recipe was stated, I'm sure it would be great, which is why I'm giving it a 4 star rating. After reading the many reviews, I decided to make a few adjustments that sounded good to me also, like the addition of shrimp, a few different vegies, and pineapple. Had the meat marinating for about 6 hours, the vegies only about 3, but made the terrible mistake of putting the fresh pineapple in with the meat. DO NOT DO THIS. There was some sort of a reaction, and it must have started 'cooking' the meat while it marinated....the meat was terrible, we had to literally throw it out. It was mushy and mealy, changed the texture entirely. The pineapple and vegies, however, were delicious, and gone in a flash. Luckily we had hotdogs and hamburgers to have with them.....Operator error on this one, will definitely try this again, with no pineapple in the bag while marinating!! Do try it!
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293 users found this review helpful

Grilled Soy-Sesame Asparagus

Reviewed: May 31, 2006
These were just ok for me....the sesame oil seemed to take over and make them seem a little bitter. I love asparagus on the grill, and don't even mind that the tips get a little crispy. People ate them for sure, but we've had better luck I think with olive oil with salt and pepper and a little splash of lemon juice. Timing suggestion was right on tho....Thanks!
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1 user found this review helpful

Greek Penne and Chicken

Reviewed: Jun. 17, 2006
Made this tonight, found it to be just ok. It was easy to prepare, with ingredients I generally have on hand. It lacked something for me....I did add some broccoli which went pretty well....it wasn't very saucy, maybe the canned tomato would help with that. My husband said it was a nice light dinner....I might try again with some other reviewers suggestions. I didn't have parsley, so I used some fresh basil and rosemary which added a nice flavor, and also topped with more feta. It'll get eaten!
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Slow Cooker Sweet and Sour Kielbasa

Reviewed: Jul. 2, 2006
Made this for a 4th of July party--had a few little pieces left. Lots of some of the other appies left tho, so I think this was a hit. Very easy, just put it in the crock pot and let it go. Didn't need to change a thing. Thanks! Will definitely use again.
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2 users found this review helpful

Beefy Baked Ravioli

Reviewed: Aug. 15, 2006
Got this in my inbox yesterday, and decided to give it a try. It was very quick and easy. I did make a few modifications--added diced onion and fresh garlic to the ground turkey (substitution for beef), while it was browing, added mushrooms and lots of spices to the sauce, (basil, crushed red pepper flakes, oregano etc...). Made it in a 9 x 13, since I nearly doubled it. Cooked it 45 minutes, and it probably could have cooked just a little longer. Served it with a great bread and light salad, made a hearty meal. Would make again, possibly with more sauce. It seemed runny when I first pulled it out of the oven, but after sitting a few minutes, ended up looking like a mock lasagna. Guests liked it a lot. Thanks!
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Cheesy Breads

Reviewed: Sep. 17, 2006
Made these tonight, thought they were really good. Scaled down the recipe a bit, and still had a ton of evertyhing. Used less ranch mix, and still thought it was a bit salty. The olives add a great flavor in my opinion, but would try these without for those who don't like them. I used light mayo as well, and not as much as it called for, and the consistancy was fine for me. Was definitely easy to prepare. Thanks!
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Berry Trifle

Reviewed: Sep. 18, 2006
We've made this many times, thought I'd finally add a review. This is a killer recipe, always a hit, very forgiving. We've used-- fresh fruit, a mango & papaya blend instead of the berries, Grand Marnier, Amaretto, Coconut Rum, left the liquer out entirely, made it full fat, non-fat, used lemon pound cake, angel food cake--it's always wonderful! Very simple, makes you look like you've slaved over it. Thanks for this great recipe!
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8 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Nov. 11, 2006
Was happily surprised by this recipe! It was very easy to perpare when you pop it all in the crock pot and just let it go all day. We ended up cooking it about 10 hours, and it was so tender, easy to shred for sandwiches. Not extremely salty, the way I usually think brisket tastes. We toasted the rolls, added swiss cheese and home made thousand island dressing from this site--Delicious! Will definitely be going to this one a lot through the colder months especially. Glad we did 2 briskets, cause one certainly would not have been enough. Thanks!
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93 users found this review helpful

Avocado Citrus Salad

Reviewed: Dec. 18, 2006
Made this to go with grilled pork last night, it's one of my new favorites! Very light, all the flavors worked well together. Added a 1/4 cup or so of red onion chopped very fine and it was a nice addition. Also added a pinch more salt. Had gotten a really nice grapefruit and was looking for something new to try it in, and this hit the spot--thanks! Definitely don't make too far ahead, and I could have used more greens for the amount of dressing, it covered it pretty well.
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9 users found this review helpful

Slow Cooker Kielbasa and Beer

Reviewed: Jan. 9, 2007
Made this yesterday and was happily pleased. I had to make a few changes, due to the amounts on hand. I had 3 lbs of lite kielbasa, 2 lbs of fresh bagged sauerkraut, (which I rinsed then squeezed out the excess water). Because of that, I used 2 bottles of Miller Genuine draft, following others suggestions that darker beers were too overpowering of a flavor. In the cockpot, I mixed about a tablespoon of grainy mustard with the beer, since I had no caraway seeds to try. Added a squeeze of honey, some fresh cracked black pepper and 3 bay leaves. Sauteed a small red onion, thinly sliced, and garlic in a pan, then added that. Then sauteed the kielbasa until just starting to brown, then mixed that in and let it roll for 6 hours on low. I found it not to be mushy at all, or the meat to be spongy at all, like some others complained of. It was delicious, very filling and great for the rainy evening. I served it in a bowl with some roasted garlic mashed potatoes and it had a really nice flavor. Will definitely make this again. (Side note--used one of those crock pot liners, which is essentially a baking bag. Easier clean up sounded great to me, but it busted! I still got juice all in the pot. Ah well, it was worth a try.)
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66 users found this review helpful

Soy Ginger Salmon

Reviewed: Jan. 14, 2007
Made this a few nights ago, had left it marinating for a little more than 24 hours. I think it's good to note that you should cool the marinade a bit before putting the fish in the bag with it. Had a great flavor, we cooked it on the grill rather than in the oven, and it was delicious. Guests seemed to enjoy it, not much left over. Even took some of the marinade to flavor some couscous that we served with dinner, very nice! I think the low sodium soy is a must though, we prepared ours with regular and it was borderline salty. (our bad) Tried to balance that with more orange juice and I think it helped. Fresh ginger is so wonderful, we were happy to find a way to use it! Thanks!
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3 users found this review helpful

Basil Chicken and Pasta

Reviewed: Jan. 27, 2007
This recipe was very good. My friends enjoyed it. I cooked some diced ham and onions in a skillet and added it to the sauce. I also added more cream for more sauce. This worked out great.
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Ham and Cheese Breakfast Casserole

Reviewed: Aug. 15, 2007
Made this for a brunch, and I was just not impressed, sorry to say. Our guests liked it ok, but I could tell it wasn't knocking their socks off. I liked the ease of assembly the night before, but I found it took much longer to cook than the recipe stated to get the doughy quality out of the middle. Which then made the top really crunchy. The swiss flavor was nice, but it just seemed to be lacking to me, even in texture. Possibly the addition of some onion, mushrooms, more spices? I might try again with some changes. Thanks!
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5 users found this review helpful

Steak and Ale Pie with Mushrooms

Reviewed: Jan. 15, 2008
Made this last night, and I also had problems with the amount of liquid left in the pan by the end, when following the cooking times. I added some water, but think another bottle of beer at the beginning, or the addition of beef broth would have done the trick. I also tweeked the spices, adding in ground sage, some carrots. It had a great flavor, but was a tad dry inside the crust. I also sprinkled a little shredded cheddar just before putting the top crust on, gave a nice taste. I would try this again for sure, just with some more 'gravy' inside. Thanks!
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2 users found this review helpful

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