Jeri L. Recipe Reviews (Pg. 1) - Allrecipes.com (18912083)

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Jeri L.

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Blue Cheese and Bacon Potato Salad

Reviewed: Aug. 9, 2012
I thought, "Green beans in potato salad?", but it's really good. I used 3 1/2 oz of smoked blue cheese because that's what I had. I think the smoked cheese amplified the impact of the bacon. I also cooked the potatoes in a pressure cooker and the beans in the microwave to save prep time.
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3 users found this review helpful

Asian Style Country Ribs

Reviewed: Jul. 19, 2010
Terrific! I had 5 1/2 pounds of country ribs and it was plenty of marinade. I used lower-sodium soy and drained the marinade and the drippings after cooking, so it wasn't too salty. I did use a tablespoon of Sriracha and it still wasn't spicy, just good. Otherwise, recipe as is!
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6 users found this review helpful

Round Steak Sauerbraten

Reviewed: May 2, 2010
What? I haven't reviewed this or even saved it to my recipe box? I had a mini panic until I found it again. This is one recipe I don't want to lose. No changes necessary...it's perfect as is!
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1 user found this review helpful

Chocolate Meringue Cookies

Reviewed: May 1, 2010
I was nervous about making these...meringue just seemed so fussy...but they're easy, really! I was so impressed with myself! I even goofed the first time and used too much sugar (3/4 cup). I used 3 oz. bittersweet baking chunks instead of the chips and processed the sugar in the food processor to make it "superfine". I took the advice of others and baked at 250. They went 50 minutes before I had to leave the house, so I turned off the oven then and let them sit in the cooling oven. I think that they're much more forgiving than you might think.
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2 users found this review helpful

Horsey Parsnip Puree

Reviewed: Mar. 25, 2010
I really like the taste of this--the horseradish goes really well with the taste of the parsnips. The texture seems a little gluey. I think I might have used too much potato. Since parsnips and potatoes vary greatly in size, I would have liked a more specific measurement.
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22 users found this review helpful

Cauliflower Hamburger Casserole

Reviewed: Feb. 25, 2010
I was thrilled to see a casserole recipe that wasn't high in sodium. I was in a hurry and par-cooked the cauliflower and carrots in the microwave and shortened the baking time to 30 minutes...I think following the recipe as written would be better. I used canned no salt added green beans instead of the asparagus and Mrs. Dash Garlic & Herb for the seasoning. In spite of my shortcuts it turned out pretty tasty! I thought it had plenty of flavor with no added salt.
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4 users found this review helpful

Chocolate Zucchini Cookies

Reviewed: Feb. 13, 2010
These are really good. My zucchini had been frozen and was still cold, so I baked them for 15 minutes. I also added a cup of chocolate chips. I was a little nervous about their appearance before they baked, but afterwards the sticking out shreds don't look so green! I got 3 dozen plus one from the recipe and they didn't spread. I did squeeze the excess water from the zucchini before mixing.
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1 user found this review helpful

Pork Noodle Casserole

Reviewed: Jan. 31, 2010
Great comfort food. The pork I used was from the Kalua Pig recipe. I used low sodium chicken base to make the broth so I did use the 1/2 tsp salt, I don't think it would be needed with regular broth. I didn't have mushrooms or pimentos and I used a combo of shredded no fat and regular cheddar for the cheese. I used Country Pasta noodles which are narrow but thick. They were soft after an hour but I gave it another 20 minutes to soak up more of the juice. That would be my suggestion for people who find it too loose...give it another stir and let it go longer.
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3 users found this review helpful

Quick Brussels and Bacon

Reviewed: Dec. 25, 2009
Frozen Brussels sprouts need a little help and this is a quick and tasty way to do it. I followed the recipe's author's suggestion and just used the bacon fat instead of adding olive oil. Just be careful not to neglect them if you've got several things going at once...there's a fine line between browned and burnt!
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3 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Dec. 25, 2009
So easy, yet so impressive! Rose beautifully...4 stars only because the original recipe lacks salt and the yield is off. I made a half recipe, added a scant half teaspoon of salt and it made 12 muffin sized Yorkies. I also used beef drippings instead of vegetable oil. Mine were ready at the shorter baking time.
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0 users found this review helpful

Finnish Pulla

Reviewed: Dec. 12, 2009
I made a half recipe. It was easy to manage without a mixer and made two reasonably sized loaves. I took others advice and used 1/2 Tbsp cardamom and baked at 350. I topped with Swedish pearl sugar. The texture is wonderful, moist and tender. The big problem with this is to save enough to give for gifts. I'd really like to sit here and eat the whole batch myself!
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3 users found this review helpful

Spicy Brussels Sprouts and Carrots

Reviewed: Nov. 26, 2009
I increased this to 8 servings. It was a big hit with the whole family. Very easy to put together ahead of time and take for last minute heating/browning.
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5 users found this review helpful

Turos Csusza (Pasta with Cottage Cheese)

Reviewed: Oct. 30, 2009
I used low fat cottage cheese, light sour cream and bacon crumbles. It's very simple, but really good. I used as a side dish, but it will be making an appearance as a main dish in future!
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0 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Oct. 22, 2009
This is very, very good! I used low sodium beef base instead of the bouillon cube and omitted the wine because I don't cook with alcohol, but I may pick up some alcohol-free wine the next time I make this, because I think it would be even better as written.
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0 users found this review helpful

Savory Cheddar Zucchini Muffins

Reviewed: Sep. 5, 2009
Since I read here on AR that all summer squash is pretty much interchangable in recipes, I used pattypan squash and 1/4 cup real bacon bits...otherwise followed the recipe exactly. They smelled wonderful baking and tasted just as good. I didn't have any trouble with them sticking to the paper liners...the problem isn't with the recipe, it's with your liners, folks! I drained but didn't squeeze dry the squash, baked 35 minutes. Thanks for a great recipe, Pam!
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4 users found this review helpful

Armenian Rice Pilaf

Reviewed: Aug. 11, 2009
This would probably be 6 stars as written...I am trying to cut sodium and fat so I used low sodium chicken base and only one Tbsp of butter for 2 servings. Also, the serving size it quite large. We had plenty left over.
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25 users found this review helpful

Parmesan Herb Bread

Reviewed: Jun. 18, 2009
You do need to trust this recipe. The dough will be really slack and you will literally pour it into the casserole, but it works! It has a crisp crust and a very moist crumb and is wonderful toasted. I used mixed Italian seasoning and didn't measure the cheese, just dumped in a bunch. My husband's verdict? "Remember how you did this!" A great recipe for when you want bread but don't really feel like baking. It's that easy! Make sure you grease the casserole really well so it doesn't stick.
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12 users found this review helpful

Mom's Mexican Cornbread

Reviewed: May 25, 2009
I like this a lot. I fried the onion and pepper with the ground beef and used lots more cheese. 60 minutes did make it quite brown, so I can see why the other reviewer pulled it after 50, but I like it crispy. I topped it with sour cream served it as a main dish. I don't usually have fresh jalepenos on hand, so next time I'll probably use canned green chiles. A winner!
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31 users found this review helpful

Easy Avocado Spread

Reviewed: May 10, 2009
Way too salty! I think half the amount of seasoning mix would have been plenty. One positive--it does hold its color well.
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33 users found this review helpful

Reuben Casserole

Reviewed: May 4, 2009
I more or less halved the recipe (used a 6 oz. package of sliced corned beef). It was pretty good but didn't quite have the Reuben taste I was hoping for--that I blame on my home-made Russian dressing. I'll probably use 1000 Island next time unless I can find a creamy Russian. I followed the recipe and the bread cubes were soft but not mushy with a few crisp bits. I squeezed the kraut to get out excess water after rinsing and used seriously stale rye bread! My husband isn't a fan of sauerkraut, but he pronounced it good.
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1 user found this review helpful

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