JUMAHA Recipe Reviews (Pg. 7) - Allrecipes.com (18863501)

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Summer Cucumber Salad

Reviewed: Aug. 21, 2009
As written, I had a few issues with this recipe. First, I found there was way too much dressing for only one cuke. Also, it was pretty bland. I added 2 more cukes, 1 T vinegar, and 1/2 t salt, and it was just about perfect. Definitely let it chill in the fridge for awhile before eating so all the flavors can blend.
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19 users found this review helpful

Blueberry Walnut Salad

Reviewed: Aug. 11, 2009
Great combo of sweet and salty flavors in this salad. I always add onion per other reviews, and I have also tried it with nectarine. Both are good additions. I'm not a fan of bottled raspberry vinaigrette, so I've tried a few variations on the dresing. I've found that both balsamic vinaigrette and a simple oil/lemon juice vinaigrette are good substitutions. Next time I might even try making raspberry vinaigrette from fresh berries and see if I get converted! This is definitely a keeper with lots of fresh variations possible.
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1 user found this review helpful

Japanese Zucchini and Onions

Reviewed: Aug. 10, 2009
Rather than serving this as a side dish, I added some chicken and called it a meal. The flavor is great but I do think the texture suffers from the long cooking times. Next time I'd cut it down to 1-2 minutes so the veggies keep some of their crispness. Also, the sauce is pretty thin so if you want it to coat the veggies I'd recommend adding some corn starch.
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3 users found this review helpful

Sweet and Spicy Green Beans

Reviewed: Jul. 19, 2009
Yum! This is a nice, different way to make green beans. It reminds me of side dishes I've had at Asian restaurants. I used Sriracha garlic chile sauce and it was just the right amount of spice. I only wish that the sauce would have coated the beans more. It was thin and puddled at the bottom of the bowl. Next time I might add a bit of cornstarch to thicken it up.
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0 users found this review helpful

Italian Beef in a Bucket

Reviewed: Jun. 22, 2009
This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. The main change I made was to use a chuck roast and only cook it for 8 hours. The meat was still very tender and falling apart. Other modifications included adding a bit of parsley, oregano, basil, garlic, and dried minced onion in place of the salad dressing mix. Also, I eliminated the pickled veggies due to a picky eater. Two last tips - trim the roast well before cooking and chop up the pepperoncinis before they go into the pot. Enjoy!
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1 user found this review helpful

Pepperoncini Beef

Reviewed: Jun. 22, 2009
This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. I added one can of beef broth at the beginning since other reviewers complained the meat was too dry. The broth also cut down the vinegar flavor of the au jus which some had complained about. Other modifications included adding a bit of parsley, oregano, basil, and dried minced onion. Also, I trimmed the chuck roast well before cooking since it contained a lot of fat. Even after doing that, I still skimmed a thick layer of fat off the au jus after it cooled in the fridge. Last - you'll definitely want to chop up the pepperoncinis before adding them to the pot! Enjoy!
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2 users found this review helpful

Taco Seasoning I

Reviewed: Jun. 17, 2009
This is a great seasoning mix, and very convenient since all of the spices are ones I keep on hand. As others have confirmed, this is better than the store-bought packets! I actually made this because I was out of the packets, but I won't be going back after trying this. The only change I made was to use dried minced onion instead of onion powder because that's what I had on hand. Next time I might try cutting or eliminating the salt because I don't think I'd miss it with all the other spices. I used the whole mix with about 1 1/2 lb of chicken. It turned out very flavorful and was perfectly spicy that way. Those who don't like their food very spicy might want to cut that ratio in half.
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1 user found this review helpful

Lemon-Garlic Green Beans

Reviewed: May 5, 2009
Yum yum! I like to add a little more lemon juice and pepper for stronger flavor. Also, I always blanch beans before sauteing them with other ingredients. Without the blanching they don't get done enough for my taste. This is a keeper!
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Black Bean Huevos Rancheros

Reviewed: Mar. 22, 2009
A spicy, hearty way to start the day! Great for the weekends when you have more time to spend on breakfast, although this would be great for dinner too. It's very filling - if you have this for a lazy Sunday breakfast you won't be hungry again until dinner! Plus, you will almost need a nap after breakfast. ;-) I made two changes. 1) I poached the egg to make it a little healthier. 2) I mashed up the bean mix a little bit. My beans were too liquidy, but mashing them fixed the problem. My measurements may have been a little off, because I adjusted the serving size to '1'. I think the egg/bean/salsa layers would be good on on top of hashbrowns too. I might try that next time if I didn't have tortillas on hand.
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7 users found this review helpful

Cajun Spice Mix

Reviewed: Mar. 12, 2009
Yum! This recipe was easy to mix up using ingredients I already had on hand. This was my first time cooking with Cajun spice and I really liked it. I used it to make red beans and rice didn't think it was too salty, but I used all non-salt ingredients for the rest of the recipe. Next time I'd probably cut down on the salt per other reviews, because I don't think I'd miss it and it's healthier. I used the red pepper flakes and thought it was the perfect level of heat. I will definitely hang on to this recipe.
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38 users found this review helpful

Broiled Scallops

Reviewed: Feb. 23, 2009
This was my first time making scallops at home, and they were okay but not nearly as good as the ones I've had at restaurants. The flavor was fine but I would have preferred a firmer, almost crispy texture all over the outside of the scallop. As is, only the top got firm/crispy and the bottom was soft and kind of mushy. I think searing would help the texture and I might try that next time instead. I picked this recipe for its simplicity and I was not disappointed with that aspect. This is an easy way to try scallops and then branch out depending on your tastes.
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Tomato Vinaigrette

Reviewed: Feb. 17, 2009
This is a good starting point, but there's room for improvement. I really like the idea because it has the potential to be a flavorful yet healthy salad dressing (which can be hard to find). I would adjust the amount of thyme next time because I thought it was a bit overwhelming. I'd play with the other spices too - maybe try fresh herbs and add oregano or parsley, and also salt, pepper, garlic, and onion. I might play around with the vinegar too - maybe try balsamic. Sun dried tomatoes might be a good touch too. The options are endless!
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16 users found this review helpful

Sauteed Cherry Tomatoes with Garlic and Basil

Reviewed: Feb. 15, 2009
I loved this! Sauteeing really intensifies the tomato taste, which means it's good even with bland winter tomatoes. I love that you get the great flavor quickly by sauteing instead of roasting. I added a splash of balsamic vinegar and a handful of kalamata olives for a delicious sweet-and-salty combination. A definite keeper!
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2 users found this review helpful

Sauerkraut Soup I

Reviewed: Dec. 30, 2008
Yum! I added some kielbasa and caraway to the soup and that really made the flavor. Without those additions, I think it would have just been sauerkraut in broth. I followed the rest of the recipe except I skipped the flour and butter roux, but this soup is still plenty thick without it. In fact, I had to had an extra quart of water.
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16 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Dec. 26, 2008
Amazing flavor, very moist, and easy for even a non-baker to get right! I mixed up the batter and left in it the fridge overnight, then put it on the counter to warm up for a half hour before baking the next morning. The top is too pretty to invert underneath, so I just served the pieces out of the pan. My only complaint is that the tin foil tears and sticks to the pieces if you serve it this way, so next time I'd skip it altogether. Thanks for a great recipe!
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3 users found this review helpful

Swiss Cheesy Cauliflower

Reviewed: Nov. 17, 2008
Bland on it's own, but I added a bit of pepper, cayenne, mustard, and nutmeg and that turned it into a winner. It is saucy though and I might cut the sauce down by half next time. A nice warm comfort food for winter.
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4 users found this review helpful

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Reviewed: Nov. 6, 2008
Delicious! It's the combination that's great so don't skip out on any of the components! That said, I used what I had on hand, which was pickled beets, arugula, walnuts, and blue cheese. I didn't think chicken flavor would go with the pickled beets so I omitted that. I'll definitely make this again!
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Irish Lamb Stew

Reviewed: Oct. 29, 2008
Good, hearty flavor, but I was disappointed that the consistency was more like soup than stew even after omitting the water. The broth was tasty soaked up with a piece of bread, but I still wish this recipe included directions to thicken it up at the end. I would probably try a different recipe next time, but look for one with similar ingredients since I liked the flavor. Following the advice of others, I used Irish stout instead of wine, and only about 2 lbs of lamb.
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Yummy Garlic Croutons

Reviewed: Aug. 11, 2008
I never knew how easy these are to make. To heck with store-bought croutons! I'm hanging on to this recipe. I used sauerkraut rye bread from a recipe on this site, sprayed the cubes with olive oil, then sprinkled with garlic powder and garlic salt. I baked for 15 minutes and they came out perfectly golden and crunchy. I did leave out the basil since I didn't think it would go with my bread.
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3 users found this review helpful

Sauerkraut Rye Bread

Reviewed: Aug. 7, 2008
This is some great bread! I love the caraway and sauerkraut flavors. Next time I would probably use even more caraway and try beer instead of the water. I used the dough cycle on my bread machine, then shaped the dough into a loaf, let it rise for 1 hour, then baked at 350 F for 45 minutes. That worked perfectly. Oh, also, I was out of molasses so I used maple syrup. That worked in a pinch but I'd go for molasses next time.
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22 users found this review helpful

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