JUMAHA Recipe Reviews (Pg. 1) - Allrecipes.com (18863501)

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Shrimp, Broccoli, and Sun-dried Tomatoes Scampi with Angel Hair

Reviewed: Jul. 1, 2007
This recipe has potential but is only worth 3 stars as written. Here are my tips: 1) Use more garlic 2) Use half the butter 3) Add a little white wine 4) Stir-fry the broccoli with the garlic and tomatoes - that way it won't get overcooked 5) Top with Parmesan for serving. Now, you will have a delicious dish. =)
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117 users found this review helpful

Marinated Green Beans with Olives, Tomatoes, and Feta

Reviewed: Mar. 25, 2008
I tried this cold and hot, and I like it much better hot! If you do try it as a salad, I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also, hot or cold, I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy.
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72 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Jul. 12, 2008
Yum! These were a hit. I followed other suggestions to use less butter and oil but kept the other seasonings the same. I used some tiny red potatoes from the farmer's market, so I didn't even have to slice them up and they made for great presentation. Clean-up was easy since I mixed everything in a Ziploc bag and lined the baking pan with foil. You can't beat that!
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47 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

Spicy Refrigerator Dill Pickles

Reviewed: Oct. 4, 2007
This was my first attempt at making pickles and I was surprised at how easy it was. I have to admit, I snuck a pickle after only one day, and they definitely get better if you can wait it out a few days. I used 1 T of red pepper, and the flavor was perfectly spicy and garlicky. Yum! The only thing I'd change next time is skip chopping the dill because it got messy and I think you'd still get the same flavor with whole sprigs.
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37 users found this review helpful

Grilled Beets in Rosemary Vinegar

Reviewed: Jul. 31, 2007
Yum, these were a great new way to make beets! Next time I'd grill them a little longer though, since mine were still a little firm. Also, the recipe doesn't specify to peel the beets, but I did it anyway because I can never seem to get them clean enough by scrubbing. Oh, and don't use a wood cutting board or it will end up pink!
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23 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

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

Orzo and Rice

Reviewed: Jan. 8, 2007
Waaaaay too bland as written! Potentially easy to improve though. Next time I'd take the other reviewer's advice and add sauteed onion, minced garlic, fresh parsley, Parmesan cheese, slivered almonds, salt, and pepper. When I get around to that, I'll post my own recipe. =)
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17 users found this review helpful

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

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

German-Style Beet Salad

Reviewed: Jul. 16, 2007
Interesting idea for beets..it was decent, but I'd make a few changes next time. I read the previous review that said there was too much caraway and thought "Impossible! I love caraway", but it turns out they were right! There's so much caraway that it crunches when you eat the beets. I wonder if it's supposed to be 2 teaspoons? I'll try that next time, and also cut back or eliminate the oil. I also might try adding orange sections and dill, as suggested by other reviewers.
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16 users found this review helpful

Gourmet Microwave Popcorn

Reviewed: Jan. 27, 2011
I haven't tried the microwave technique yet so my rating is just for the olive oil/salt topping. It was a tasty, healthy alternative to butter. I'll use this regularly from now on.
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15 users found this review helpful

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

Mushrooms Berkeley

Reviewed: May 11, 2012
Yum! I skipped the brown sugar as others have mentioned, but otherwise I followed the recipe pretty closely. I did cut down on the butter though, and I sprinkled in a little parsley.
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13 users 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

Venison Pot Roast

Reviewed: Dec. 10, 2007
I thought this was fine, but nothing special. Venison meat is a rarity for us and we'll keep looking for a special recipe to prepare it. I followed a previous reviewer's recommendation to use beer instead of apple cider, and I roasted it in the oven for 3 hours at 325 F instead of doing it on the stove. The meat came out very tender and moist that way - it just needs something else in the seasoning.
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13 users found this review helpful

Cheesy Ramen Noodles

Reviewed: Sep. 13, 2007
I graduated from college but still love ramen noodles as a guilty pleasure now and then. This was delicious! Adding cheese is simple and ingenious, and I can't believe I've never heard of it before. I try to watch my salt intake, so I drain off some of the water after the noodles cook and only use half the seasoning packet, which leaves the noodles with the same yummy flavor. I also add in frozen veggies to mix it up sometimes. This is a keeper!
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12 users found this review helpful

Steven's Baked Nachos

Reviewed: Mar. 6, 2011
I couldn't find a recipe quite like what I was looking for, so I modified this one. I cooked 1 lb of ground beef with taco seasoning, then layered it in a 9x13 pan with tortilla chips, cheese, pinto beans, tomato, green onion, and sliced jalapenos and baked it all as directed. I skipped the sour cream and served salsa and guac on the side. Perfection! I will hang on to this for gatherings and the occasional tv night dinner.
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11 users found this review helpful

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