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

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Quick Fried Rice

Reviewed: Mar. 24, 2001
Very easy and flavorful. My son made me promise to make it again. He loved the bacon.
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2 users found this review helpful

Asparagus Quiche

Reviewed: Apr. 8, 2001
Very easy and very very good. Leftovers warm up great too.
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2 users found this review helpful

Thai Coconut Chicken

Reviewed: Jun. 20, 2001
We were looking for something different and this is certainly it. I was confused right away because the ingredient list said curry paste but cooking instructions said curry powder. I bought the paste just for this recipe and we loved the flavor. Also, unless jasmine rice cooks up different, I used 1 1/3 cup dry basmati rice and made a big bowl of rice pudding with the leftover rice. My 11 year old hated it and he is usually pretty open minded with my cooking.
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3 users found this review helpful

Ham and Swiss Casserole

Reviewed: Dec. 7, 2001
I didn't like the way the egg mixture just turned into scrambled egg. Adding spinach and wine as noted sounds great. Maybe I'll substitute the noodles with frozen hashbrowns, add the spinach and try it again for a brunch recipe.
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0 users found this review helpful

Chicken and Spinach Alfredo Lasagna

Reviewed: Jan. 23, 2002
I just finished making this and will eat it tomorrow. It looks like it will taste wonderful. One thing to note is the directions and usage of the ricotta. At one point it calls to use half, then the rest, then the remaining? Doesn't add up and I read the thing over and over but didn't catch that error until it called for the non-existant "remaining" ricotta. Oh well, it still looks very good and the way it smells it HAS to be great !
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12 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Aug. 12, 2002
LOVED this recipe. Got frowns from family when I said I was making cornbread but everybody loved it. I did use only 1/2 the butter, sugar and only 2 eggs, used the whole can of chili peppers. No jack cheese, all hoop cheddar. Made it in a 8x8 stoneware pan. Totally out of this world!! I don't expect cornbread to hold up like a slice of normal bread, cornbread crumbles a bit. I will make this every time I make chili and probably more often than that. WHAT A TREAT !!!
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13 users found this review helpful

French Onion Soup V

Reviewed: Mar. 18, 2003
I've made this a couple of times and it's great. I love the thyme and parsley. A few changes I've made ... I use 48 oz beef broth, I don't water it down at all. I sprinkle the sugar on onion slices right away and I cook the onions for 45 until dark and caramelized. I use Port wine, not white. No restaurant version can compare to this recipe.
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86 users found this review helpful

Cabbage Roll Casserole

Reviewed: May 8, 2003
Too bland even aftor doctoring it up. I cut the recipe in half, added 2 cloves garlic, 2 TBSP brown sugar, 1 TBSP lemon juice and 1 tsp worchestershire sauce. Also seemed to be too much rice and that made it mushy. It was worth trying but will probably not make it again.
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1 user found this review helpful

Bow Tie Tuna Florentine

Reviewed: May 22, 2003
We really liked this. Don't like the pesto sauce mix so I used garlic & herb sauce. 2 can's of tuna is plenty. Bow ties were very nice. I near doubled the mushrooms and added way more than 2 cups of spinach. Next time I will add a huge, huge pile of spinach. Also, topped with asiago. Very quick dinner. Looking forward to making this again.
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15 users found this review helpful

Cabbage Rolls II

Reviewed: May 29, 2003
I really loved this nummy recipe. I added a can of tomato soup to the sauce. I only made 8 nice sized rolls and the amount of sauce was perfect and the soup made it a nice consistency. I baked it for an hour covered at 350 and then uncovered for another 25 minutes or so. This is what I call true homecooking.
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2 users found this review helpful

Chicken Milano

Reviewed: Jul. 24, 2003
I found this okay. I wish I had used the oil packed sun dried tomatoes as I think they have much better flavor. I used a whole can of broth and about 1 1/4 cup cream and it was plenty. I must be missing something with the fresh basil. Maybe our plants are too mature, I don't use it much. I think I will make this again and add some capers, white wine and maybe some dried basil.
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0 users found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Sep. 16, 2003
Best corn chowder I've ever made. I used equal amounts of carrots celery and onion, probably 1 1/4 cups. Used fresh frozen corn about 2 cups or more (I like corn). Added velveta like others suggested. Took it to work and received comments like "fantastic." Thanks Halle and Gamma !!
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1 user found this review helpful

Zucchini Tomato Pie

Reviewed: Sep. 16, 2003
This was a very interesting way to use up zucchini. Would be a great side dish for a brunch. Will make this again and possibly shred my zucchini.
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0 users found this review helpful

Smothered Beef Short Ribs

Reviewed: Sep. 19, 2003
I cut this recipe in half. I used 3 lbs country style beef ribs, 1 heaping cup of each of the vegies and added 8 oz tomato sauce as recommended by others. I also did have to thicken the sauce. It turned out like beef stew but lacked the needed vegetables at the end. I wish I had left my baby carrots whole and added more, not chopped my clery and onions so small, and added potatoes and a couple handfuls of peas and beans during the last hour. The meat was very tender and tasty. Next time I'm craving the perfect pot of stew I will use this recipe as a base.
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2 users found this review helpful

Aussie Chicken

Reviewed: Sep. 25, 2003
This was awesome !! Easy, very tasty and presentation was great. Thanks for a great recipe.
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1 user found this review helpful

Saucy Chicken Cordon Bleu

Reviewed: Sep. 29, 2003
The sauce was not saucy at all but globby and dry. Enjoyed the chicken but would add about a cup of milk next time.
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3 users found this review helpful

Crab Dip II

Reviewed: Sep. 30, 2003
I've made this for 2 parties and it is the first thing gone. I double up on the celery and green onions. Love this dip !!
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1 user found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 29, 2003
Love this! I cut the white sugar to 1/4 cup and the brown sugar in the topping to 1/2 cup, and omitted cream as it wasn't needed. Fantastic. Did the oven cooking but due to potatoes being all different sizes, it was quite a task determining doneness and pulling each one out when done. Would have been easier peeling first and cutting them all into same size pieces. Next time, but if it changes the flavor I will go back to the more time consuming method because it is well worth it. Thank you very much for this new holiday favorite.
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Basil Tomato Pork Chops

Reviewed: Mar. 16, 2004
This recipe was very good. Very flavorful and tender chops. I added the garlic after I browned my chops when I added my tomatoes and basil. Simmered for 20 minutes and then added my onions and peppers. Only simmered for another 10 or so since I cut the recipe in half and chops weren't quite 1/2 inch thick. Served with mashed potatoes and steamed broccoli. I just thought it was really a quick meal to put together and it looked and tasted great. Thanks.
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Harvest Rice Dish

Reviewed: Oct. 27, 2004
Fantastic!! I couldn't find plain wild rice so I used a long grain and wild rice mix that cooked in 25 minutes and skipped the brown rice all together. I scaled it down to half, plenty for 3 of us. This was a perfect complimenting side dish for Pork Chops with Raspberry Sauce (this site). We will be making this again, especially for special occassions. Thanks for the great dish.
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