JUMAHA Recipe Reviews (Pg. 5) - Allrecipes.com (18863501)

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Southern Ham and Brown Beans

Reviewed: Jan. 1, 2011
These are awesome, and they make the house smell awesome too! Very hearty and flavorful. I was skeptical about the chili powder but threw it in anyway and I'm glad I did. I didn't have an onion on hand so I subbed 3T dried minced onion, but otherwise I follow the ingredient list exactly. As others have done, I soaked the beans in plain water overnight, then discarded the water and started fresh when I began cooking. I cooked for about 3 hours and it was plenty tasty and thick at that point. I was wondering whether to cover the pot but decided not to - and I think that's key to getting them to thicken up.
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4 users found this review helpful

Overnight Caramel Pecan Rolls

Reviewed: Dec. 26, 2010
I wanted to make something special for Christmas morning and these were the perfect treat! I read the reviews ahead of time and decided to cut the recipe in half but use the same amount of caramel and nuts. That was perfect and I can't imagine these any other way! I had never made any kind of bread or roll from scratch before but these directions were easy to follow and turned out great. I also loved that I could do everything the night before. My only mistake was baking about 5 minutes too long. The tops were a lovely golden brown but I didn't realize the sides, which were touching the pan, baked more quickly and got a little overdone. Next time I will pull them out of the oven a little sooner. There *will* be a next time!
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6 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Dec. 18, 2010
Okay, but I was surprised how bland they turned out considering all the spices that went in. I will definitely try this again but next time I'll try adding a fresh chopped hot pepper or maybe add chopped chipotle in adobo sauce. I will also use normal black beans - I had low sodium this time and that might have been part of the blandness. I baked them in the oven and they held together pretty well. Per other reviews, I added about 1/2 C corn and used oatmeal instead of bread crumbs.
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3 users found this review helpful

Easy Irish Colcannon

Reviewed: Dec. 13, 2010
Yum! The addition of cabbage to regular mashed potatoes made for an extra hearty, buttery flavor. I made some minor subs based on what I had on hand - shallots instead of green onions, and 1% milk instead of half-and-half, but it was still great. Perfect for a snowy winter evening.
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7 users found this review helpful

Colcannon

Reviewed: Dec. 13, 2010
Just okay. Like others I substituted nutmeg for mace but I didn't care for the flavor. Next time I'll either buy some mace or just skip over that ingredient.
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1 user found this review helpful

Minestrone Soup I

Reviewed: Oct. 14, 2010
Pretty good. I missed the green beans, zucchini, and kidney beans I usually see in minestrone, so next time I'd add them. I'd also add other Italian herbs in addition to parsley. This recipe is versatile enough to handle some subs and still come out great. My subs were navy beans instead of cannellini, celery root instead of celery, and chard instead of cabbage. I also used only half the salt called for, and used whole wheat shells instead of elbow macaroni. I find that whole wheat pasta holds up better in the leftover soup.
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13 users found this review helpful

Thai Hot and Sour Soup

Reviewed: Oct. 5, 2010
Soooooo good! And I can't believe how fast and easy it was. This is a definite keeper for me. My changes: used zest of 1 lime (in a tea ball so I could remove) instead of kaffir lime leaves, used half the chicken per another review, and added 4 slices ginger and canned straw mushrooms to make it like my local Thair restaurant. I love the broth so next time I will keep the chicken and mushroom amounts the same but make 1 1/2 times the amount of broth. Also, I'm storing the leftovers with the cilantro (coriander) and basil kept separately so I can add it fresh with every bowl.
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8 users found this review helpful

Salsa De Tomatillo

Reviewed: Sep. 18, 2010
Pretty good for my first time making green salsa! If you are short on time like I was and want to cool it off quickly, try putting the finished salsa in the freezer for about a half hour. I used the salsa as a topping for tacos but am planning to use the leftovers to make enchiladas. I am curious to compare to a recipe where the ingredients are roasted so I will probably try that next and see which one stays in my recipe box.
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2 users found this review helpful

Roasted Garlic

Reviewed: Sep. 3, 2010
This was my first time roasting whole heads of garlic and this recipe was great for a first-timer. I followed the recipe and found that 40 min was perfect for a smaller head and a full hour worked well for large heads. Also, I learned two things 1) it's easier to peel off some of the papery outer layers before roasting 2) squeezing the cloves is messy and latex gloves help keep your hands mess-free! I used the extra oil in the pan after the garlic was roasted to brush on french bread. I toasted the bread then spread with garlic and topped with a tomato slice and ricotta cheese. Delish!
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11 users found this review helpful

Stuffed Peppers My Way

Reviewed: Sep. 3, 2010
Very good. I made a few changes based on what I had on hand. I doubled the recipe, subbed a 15 oz can of tomato sauce for the tomato, added a pinch of garlic powder, and sprinkled mozzarella on top instead of using the feta. The subs worked well for me but I'm sure the original recipe is great too.
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2 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Sep. 3, 2010
Yum! I made per the recipe except I added a little Italian seasoning. Turned out great. I've also successfully tried variations like pre-baking the peppers instead of boiling, and skipping the ground beef for a veggie version. If you do skip the beef, double the rice or add a can of beans to make up the extra volume.
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Mushroom and Gorgonzola Soup

Reviewed: Jul. 12, 2010
Very good soup but agree with others that twice the amount of mushrooms would be better. Instead of making the roux in a separate pot I just sprinkled the flour over the cooked onions and mushrooms, then added the chicken broth and cream. Worked great and saved me another pot needing to be scrubbed.
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14 users found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Jul. 6, 2010
Yum! This is like a super quick mac n cheese. I made this to clear out the fridge and so subbed quartered cherry tomatoes (cooked with the mushrooms) for the asparagus. Also added one green onion, one clove of garlic, and a little crushed red pepper. Turned out great!
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2 users found this review helpful

Zucchini Herb Casserole

Reviewed: Jul. 1, 2010
Great casserole, and good way to use up zucchini. The tomato, cheese, and Italian herb flavors remind me of pizza. I think this would be a hit with kids. I've made this several times now and these are the changes I've settled on: 1) use 3/4 C of cheese - it's healthier and just the right amount of cheesiness 2) always make a double batch - the original is a pretty small recipe 3) add any other veggies I want to clear out of the fridge 4) skip the baking step - it's not necessary and just heats up the kitchen more.
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Roasted Beets and Sauteed Beet Greens

Reviewed: Jun. 28, 2010
I finally know what to do with those beet greens! They were very tasty with this recipe. I used the stems too and thought they added a nice crunch. I added a squeeze of lemon juice following another review and it was perfect. From now on I won't be letting those greens go to waste!
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3 users found this review helpful

Refreshing Cucumber Salad

Reviewed: Jun. 10, 2010
Cool, refreshing, creamy salad that is perfect for summer. I didn't have time to marinate it but it was still delicious.
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Sesame Udon Noodles

Reviewed: Jun. 2, 2010
I read the reviews first and made the following changes to the dressing: 1) used only 2 T sesame oil and no peanut oil, 2) added 1/4 t red pepper flakes and 1/2 t Sriracha hot sauce 3) added about 3/4 t sugar 4) used low-sodium soy sauce. I thought it was very good, not too oily or too hot despite the extra heat I added. This recipe is versatile and can be adjusted according to what kinds of veggies and noodles you have on hand. I will be making this all summer.
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1 user found this review helpful

Crumb-Topped Rhubarb

Reviewed: May 31, 2010
Yum! I read the reviews and made it in an 8x8 pan instead of a 12x8 and it worked out great. The recipe is just sweet enough to cut the tartness of the rhubarb without completely masking it as some recipes do. Will hang on to this one. Update: I've also made this using apples and that works great too!
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1 user found this review helpful

Salmon with Lemon and Dill

Reviewed: May 18, 2010
I was looking for something quick since I didn't have time to wait for a marinade like most of the salmon recipes recommended. I whipped this up in a jiffy and it did not dissapoint. It was tasty and the light flavors complement the salmon well. I did have to bake about 10 minutes longer than directed though. In the past I have also tried a few variations like fresh garlic, olive oil instead of butter, putting lemon slices on top of the fish, and baking in tin foil packets. All delicious!
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2 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: May 2, 2010
I made one half of my sandwich per the recipe, and I added mustard, cucumber slices, and sprouts to the other half. Both variations were good. I recommend making the tuna salad the night before so the flavors can mix.
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1 user found this review helpful

Displaying results 81-100 (of 231) reviews
 
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