Jeanine Farrar Bubick Recipe Reviews (Pg. 1) - Allrecipes.com (18846045)

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Jeanine Farrar Bubick

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Corn Muffins

Reviewed: Dec. 8, 2014
Perfect and delicious The only change I made was to use self-rising flour and I was able to omit baking powder and salt because of that and I did use unsalted butter too. These were delicious!
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Jambalaya

Reviewed: Nov. 14, 2014
This was a wonderful recipe. I did not follow the recipe because it didn't seem necessary. By this I mean is that I added the chicken and sausage together and let them cook through with the Cajun seasoning. I then added the vegetables and garlic listed and cooked for another 5 minutes. After that I added the tomatoes, Worchester sauce, hot sauce and other seasonings. I let that cook for 10 minutes. I added the rice and broth as instructed and put a lid on it for 20 minutes. It came out great and the rice wasn't underdone. Thanks for the wonderful recipe. I will be making it often. BTW-I didn't have any file powder and I don't think it exists up here in PA.
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1 user found this review helpful

Mulligatawny Soup I

Reviewed: Oct. 21, 2014
This recipe is amazing. I didn't change that much because it didn't need it. The changes I made were minor and in no way compromised this dish. I used wild rice instead of white rice and half and half instead of cream. The minute you start adding other ingredients and eliminating others,it no longer becomes Mulligatawny Soup. This a favorite for my family!
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Creamy Pesto Gnocchi with Italian Sausage

Reviewed: Jun. 9, 2014
This is a delicious dish. I made homemade basil pesto and added roma tomatoes to the original dish because my husband doesn't like peas. I also used low sodium turkey sausage that I bought from a local butcher. On top of that I finished it with a fat free half and half. Oh so yum!
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Pork Tenderloin Stew

Reviewed: Feb. 26, 2014
This was a great recipe. I did take it up a notch by adding thyme, crushed rosemary and savory and I did not use tarragon. I also added some cooked bacon to give it more of a heartier flavor. I made my bacon in the microwave to eliminate as much fat as possible and I added it in at the last minute. I did use a lot more chicken broth than what the recipe called for because it was needed due to the amount of vegetables that were used in this recipe. I did not use mushrooms because I hate them. I essentially kept the key ingredients but made it more vibrant with the different spices and such. Overall, I will make this again. Thanks for the recipe.
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jun. 9, 2011
These are delicious pork chops. My husband absolutely loves them. No need to change a thing.
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2 users found this review helpful

Cola Sauerkraut

Reviewed: Jan. 1, 2011
Crazy combination of ingredients but somehow it works. My husband especially loved this dish.
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1 user found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 5, 2010
I'm going to only give this a 4 star but it is by far a 5 star recipe and here's why. There is no reason to use 2 different pots to put this soup together. That's my reason for 4 stars. This is what I did. I added carrots, celery and onion per other reviewers suggestions in a dutch oven. I cooked my veges in 6 Tbsp of butter til all of it was soft, about 10 minutes, maybe a bit less . I then added the cooked, shredded chicken and rice to 48 ozs. of chicken broth in this pot . I used a 6.5 box of Uncle Ben's quick wild rice recipe. There is no such thing as a 4.5 size box of it. This is probably a mistake to whomever looks over this recipe before it's allowed to be submitted. They do change things. I know from personal experience. I then mixed together 1/2 cup of half/ half, 1 1/2 c. of 1 % milk, flour and wild rice seasoning. I whisked together in a bowl til there were on more lumps. I then added it to the chicken, broth, veges and rice and let it cook for the allotted amount of time. No lumps and it saved a step and an extra dish to clean. The extra veges were a bonus but I'm sure this soup would have been just a yummy without it. I just like extra flavor.
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5 users found this review helpful

Grilled Pork Tenderloins

Reviewed: Jun. 3, 2010
Great recipe! I used the honey, teriyaki sauce and the rest of the ingredients(used ground ginger in place of fresh), omitting soy sauce and brown sugar and it was sweet enough without adding the brown sugar. Mmmmmm. Yummy! I cooked the pork tenderloin til almost done then started brushing the meat with leftover sauce(sauce that I had reserved and not from the marinade). I will make this again. Thank you.
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Chicken and Dumplings III

Reviewed: May 13, 2010
I adore this recipe. I've made a few changes though. I add an extra can of cream of chicken, doubled up on the milk and add 1 and 1/2 cans of chicken broth. I also add poultry seasoning and 2 bay leaves while cooking chicken, carrots(I added those)celery. I eliminated onions. It just doesn't seem to fit this recipe. I changed nothing with the dumplings. I make this recipe all the time and give it to whoever wants it telling them that I found it here. Thank you Linda.
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Cha Cha's White Chicken Chili

Reviewed: Apr. 26, 2010
Just make this recipe as directed. You don't need to add cream of chicken soup or anything to thicken it. It thickens because of the beans. It's a spicy chili and that's what makes it so wonderful. I did add some frozen corn, just because. My husband and myself love it. I use this recipe everytime I want a white chicken chil.
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3 users found this review helpful

Chinese Fried Noodles

Reviewed: Mar. 31, 2010
This is a great base recipe. I kept the initial ingredients the same. To make it better, I added minced garlic, chopped water chestnuts, bean sprouts, ground ginger and Thai Chili Sauce The Thai sauce makes it spicy. YUM! A fabulous recipe to be made to whatever you want to add to it.
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10 users found this review helpful

Ham and Bean Soup II

Reviewed: Dec. 28, 2009
Wonderful recipe. I changed a few things without losing the integrity of this recipe. I used dry great northern beans instead of navy. I followed the recipe on the packaging for quick cooking(turned out great). After draining the soaked beans, I added fresh water. I had leftover ham and bone from Christmas added that with onion and celery and let cook for 2 hours. I then took out bone and also took out 1/3 of the beans to mash. I then added diced carrots(slicing is too big for me for this soup) and leftover ham and ham from the bone that had been cooking. I added spices listed and didn't change that and after cooking another 45 minutes with lid off to thicken it more, it came out delicious. This is the first time I ever attempted cooking a ham and bean soup but I have to say, this one is a keeper.
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4 users found this review helpful

Chocolate Banana Bread

Reviewed: Jul. 22, 2009
Absolutely delicious. The only change I made was using splenda instead of sugar and I couldn't even tell in the slightest. It had just enough chocolate and really moist. Thanks for the submission. I will definitely make this again.
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2 users found this review helpful

Lemon Rosemary Salmon

Reviewed: Mar. 25, 2009
My husband and I enjoyed the this recipe. He had salmon and I had to use chicken since I don't like salmon. I cooked both salmon and chicken in parchment and they both came out fabulously moist and tender per another reviewer's suggestion. I will definitely make this again.
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Tortilla and Bean Soup

Reviewed: Mar. 10, 2009
This has to be one of the easiest and delicious soups I have ever made. No need to change a thing. It's perfect as is.
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1 user found this review helpful

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: Mar. 9, 2009
My husband really liked this recipe and I did too.
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1 user found this review helpful

Best Spanish Rice

Reviewed: Feb. 17, 2009
Yummy!
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jan. 3, 2009
What a fabulous and yummy recipe. I followed the recipe to a "T", ok well almost. I used low fat sour cream, nonfat buttermilk, and low fat mayo. This will definitely help cut down on the fat grams and calories and the best part is you can't even tell the difference. From now on, this will be the only blue cheese I will use. Goodbye store bought dressings.
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Burgundy Pork Tenderloin

Reviewed: Dec. 29, 2008
What an amazing recipe. My husband and I LOVED it. My husband was raving about it the next morning! I kept to the recipe but omitted the celery because I didn't it on hand. At first I was hesitant to use so much wine but I'm glad I did. The end result was a delicious tender pork with tons of flavor and an amazing gravy. The bonus of this dish was the prep time, 5 mins max. WOW and YUM! This is going to be one of my go to recipes for pork tenderloin and I look forward to serving it to guests. This was a definite class act. Thanks for sharing this fabulous recipe.
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