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

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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

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.
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62 users found this review helpful
Photo by Jodi

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.
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33 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.
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24 users found this review helpful
Photo by Jodi

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.
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18 users 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

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.
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14 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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12 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

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.
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6 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.
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6 users 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.
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5 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.
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5 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.
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4 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.
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4 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.
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4 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Oct. 27, 2004
These were amazing. Cut my lb of loin into 3 thicker chops but kept the cooking time the same because we all like our meet on the med-rare side. The time in the oven resting while I made the sauce was perfect. I accidently used 1/2 cup raspberry jam but was pleased with the way the sauce turned out and will use the same next time. I served this with Harvest Rice Dish (this site) and they went very well together. Thank you for the keeper.
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4 users found this review helpful

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.
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3 users 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.
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3 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.
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3 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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