Jodi Recipe Reviews (Pg. 1) - Allrecipes.com (1890098)

Aw-some Cole Slaw

Reviewed: Dec. 9, 2011

We needed a quick cole slaw for some oyster po'boys. Used some finely shredded cabbage and added just a touch of Chesapeak Bay seasoninig to this recipe and it was totally outstanding. I will use this tasty recipe over and over. Thank you.

Was this review helpful? [ YES ]
2 users found this review helpful

Cream of Cauliflower Soup I

Reviewed: Jan. 3, 2010

We thought this was an upscale delicious cauliflower soup. Did not change a thing. Fantastic with homemade french bread. Thank you.

Was this review helpful? [ YES ]
3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 19, 2009

Absolutely perfect cornbread. This recipe was great in Cornbread Stuffing with Sausage. I will never purchase a crappy packaged cornbread mix again ever. I also cut back on the sugar because I was using it in stuffing, but will make it again for a chili side dish and use all the sugar. Yummy stuff.

Was this review helpful? [ YES ]
1 user found this review helpful

Carrot Cake Bars

Reviewed: Sep. 30, 2009

This is delicious. I didn't have a jelly roll pan so I used the biggest cake pan I had.. a little bigger than 9x13.. so I had to adjust cooking time to 40 to 45 minutes. It was more cake-like, moist and everybody loved it. I also used the whipped cream cheese frosting and sprinkled finely chopped pecans over. Thank you.

Was this review helpful? [ YES ]
15 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Feb. 20, 2009

This was FANTASTIC !! I don't bother pounding my chicken, they are fine as they are. I don't chop my artichokes either, they are fine quarted. I used a Chablis and a whole cup. I can't wait to make this again and again.

Was this review helpful? [ YES ]
21 users found this review helpful

Original Homemade Italian Beef

Reviewed: May 13, 2007

this is my vow to never use a slow cooker to cook anything but cheesy potatoes. what a way to ruin a $13 roast. yuk. talk about meat cooked into baby food. never again. it's not the recipes fault, it's the means.

Was this review helpful? [ YES ]
3 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 15, 2007

Tasty !! Husband says it's against his religion to cook filet in a pan, but WOW, this was perfect. He couldn't shut up about how great it was. Didn't use quite as much balsamic or wine, 1/8 cup balsamic and filled to a total of 1/3 with a good quality Merlot. Didn't cook the meat as long as we are R / M-R people. Easy glaze that transforms a "piece of meat" into a gourmet meal. Pair this up with Renaissance Stuffed Mushrooms (see few changes in reviews) from this site and serve them as a side dish rather than an appetizer. Outstanding.

Was this review helpful? [ YES ]
1 user found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Feb. 15, 2007

Nice touch to our valentines meal. Excellent. We cut the wine in half and used Merlot, used Mozzarella cheese and added 1 tbls of Italian bread crumbs. I PILED the filling on and thought it might melt out but it didn't. Paired this up with "Filet Mignon with Rich Balsamic Glaze" from this site, and served it with the steak rather than as an appetizer. Totally awesome.

Was this review helpful? [ YES ]
4 users found this review helpful

Moist Lemon Poppy Seed Cake

Reviewed: Dec. 13, 2006

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic.

Was this review helpful? [ YES ]
48 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Dec. 12, 2006

This recipe turned out great. I used fresh vegetables and cream of celery soup. Definitely a holiday side dish. It made a lot for us, so tonight I put the leftovers in a pot, added chicken broth and milk and had a nummy creamy soup. Thanks for a great dual purpose recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Glazed Country Ribs

Reviewed: Dec. 9, 2006

This was a great marinade/sauce. I added minced ginger because we're diggin' the ginger these days. I didn't grill the ribs because I thought they would be too tough (plus it's COLD outside). I rested them on a bed of onions, covered them with the sauce and cooked them in the oven 30 minutes on 400 and 30 minutes on 325. Tender and nummy. Not sure if ribs is the best choice for this sauce. Looking forward to using it on chicken breasts and cooking them on the grill. Thank you for a great tasty marinade recipe.

Was this review helpful? [ YES ]
7 users found this review helpful

Brown Sugar Chops

Reviewed: Jun. 16, 2006

This recipe did nothing for us. I used beautiful Iowa Chops, cooked covered for 30 minutes and uncovered for about 30 minutes and even basted very often. They were dry even with the basting. I just didn't think there was any "wow" in the flavor. Maybe it's not even so much the recipe, I think I'll just stay away from baked chops period. (Want a GREAT pork recipe, try Pork Chops with Raspberry Sauce. Fast and delicious and talk about WOW !! )

Was this review helpful? [ YES ]
1 user found this review helpful

Mushroom Onion Rice

Reviewed: Jan. 11, 2006

used butter, basmati rice, the soup and the mushroom juice and that alone was the the perfect amount of liquid. the texture was perfect. I added sliced almonds and some parsley to "make it my own." adding 2 more cups of water would have maybe helped the flavor but would certainly ruin the texture. the soup alone cost me $1.36, plus the shrooms. would have better off using a package rice mix with probably better results. sorry.

Was this review helpful? [ YES ]
2 users found this review helpful

Bermuda Spinach Salad

Reviewed: Nov. 13, 2005

This dressing us awesome. I used the 1/4 or so (strained) bacon grease and topped it off with veg oil to make the 1 cup. I added the oil at the end slowly, gave it a nice hold-up fullness. Any hot-bacon dressing is sweet, so this to me was not too sweet. I love that I could make this and put it in the frige rather than a last minute rush hot dressing. Thank you very much for this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Chicken Florentine Casserole

Reviewed: Apr. 27, 2005

I made this recipe again not using my own advice to use broccoli. I really enjoyed this recipe this time. I liked the flavors in the sauce. Did use canned spinach and didn't layer but blended the spinach and mushrooms into the sauce. Didn't really care much for the mozz cheese on top, next time I will add that to the sauce too and just let the chicken brown nicely on top. I used tenders and that worked out good. Served it over penne pasta. My teenage boy actually ate leftovers of this...unheard of.

Was this review helpful? [ YES ]
4 users found this review helpful

Steak Tips with Mushroom Sauce

Reviewed: Feb. 4, 2005

Classic indeed. Only used 1 cup of wine and 1 can of broth to start. Reduced it to 1/2 to intensify a bit more and added another cup of broth with the flour wisked into that. Also added the nummy juices from the grilled steak from the "resting" plate. Only used 2 4" portabella caps, that was plenty. This was the perfect companion for a candlelite dinner and a bottle of good wine. Thank you.

Was this review helpful? [ YES ]
20 users found this review helpful

Baked Apricot Chicken

Reviewed: Jan. 27, 2005

Super easy, great flavor. I used a whole cut up chicken. Will make this one again. Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Chicken and Dumplings II

Reviewed: Jan. 18, 2005

First of all, putting the raw chicken, broth and all seasonings in to begin with was not a good idea. I had to strain the broth and re add all the seasonings except the salt. dumplings? don't know what altitude this recipe is meant for, but 2 cups of baking mix (buttermilk baking mix? biggest store in my city doesn't have that), 1 cup milk, 1/8 tsp parsley? I used a nice amount to make it worth while adding. whatever, except for using all purpose baking mix and more parsley I followed the recipe and had consistency of pancake mix. how you supposed to roll pancake mix into balls? dumplings never developed. This recipe was a huge loser. even with re adding seasonings, it was bland.

Was this review helpful? [ YES ]
2 users found this review helpful

Spinach and Cheese Stuffed Pasta Shells

Reviewed: Oct. 28, 2004

First I cut this in half as I do for most recipes. The filling was way dry so I added at least a cup of mozzarella so it would at least be cheesy. The fennel seed does not work in the recipe for me. There is not enough moisture or cooking time for such a seedy spice to soften up. I would consider a little crushed fennel because I do like the flavor. All in all it's a good starter that just needs a bit of tweeking.

Was this review helpful? [ YES ]
5 users found this review helpful