Jodi Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (18986423)

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Jodi Lynn

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Spanish Rice II

Reviewed: Jul. 2, 2006
I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps.
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3039 users found this review helpful

Country Fried Squash

Reviewed: Jun. 8, 2007
You have got to try this recipe!Oh my gosh!!! This is delicious! I can not stop eating the green tomatoes I fried up using this dredge. The squash was ok, it would have been better, a LOT better had I cut them thin instead of thick. The fried green tomatoes were out of this world. I did change the recipe up a bit by using (I am a season person, the more, the better!)salt, pepper, garlic powder, parsley, and season all in both the egg wash and the flour/corn meal mixture. I put it in a zip lock bag which makes the clean up easy.
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97 users found this review helpful

White Peach Sangria

Reviewed: Jul. 31, 2006
This is a WONDERFUL recipe for Sangrias. It reminds me of Olive Garden's Sangrias. The liquior stores in my town did not have peach vodka so I got peach schnapps. I used a bag of frozen peaches (1 lbs), 1 cup of red seedless grapes (because to me they are oh so much better than green grapes), and about 1 - 1 1/2 cups strawberries. I refrigerated it for 12 hours or longer. With the left over fruit I decided to freeze it and use it for ice cubes in the glasses next time I make these and yes there will be a next time. I do think I will add about three kiwis next time as well. That will be beautiful. This drink would be great for a pool party. Enjoy! WOW!
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50 users found this review helpful

Red Velvet Cake IV

Reviewed: Jan. 13, 2008
I fixed this today for a birthday celebration. I have never made a homemade cake before and never even tasted red velvet cake. Let me tell you this is wonderful!!!! I took other's advice with the coco by putting 4 1/2 Tablespoons with the flour and sifting it together, also used 2 1/2 bottles (2 1/2 ounces) of red food coloring, used 3 9" cake pans, and baking it at 340 degrees for 35 - 40 minutes. It came out perfectly. I think the recipe would be right if the person who posted it had told us to put 1 pan in at a time on 325 for 25 minutes. I bet that is what the recipe should be!!!! We had 6 or 7 Foreign Exchange students from New Zealand, Germany, Columbia, Austria, Switzerland, Australia, and Italy and most laughed and said they all made the comment that they had never seen a red cake and one of them thought the cake was bleeding. It was funny! Everyone raved over the cake. I thought it was wonderful!!!! I made the icing the night before and made sure it was cold...it made it thicker so it wasn't runny! Then after spreading the icing I refrigerated the cake so it the icing wouldn't be too runny! It had a GREAT flavor! It is an EASY cake to make!!! Thank you!
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44 users found this review helpful

Fruit Salad

Reviewed: Jul. 1, 2006
My mother used to make this wonderful fruit salad that she called "5 Cup Fruit Salad" for every holiday and we all loved it. She recently passed away and I was trying to think of what all we use to put in it and I knew we used marshmellows, cherries, sour cream, canned pineapples and something else. I got on here to see if I could find one similar to hers. Back then they did not have mandarin (spelling?) oranges canned and I think (????) she used fresh oranges and possibly canned pears too. We would add cherry juice to the mixture for a colorful dish and would hold off on the marshmellows until it was about and hour before it was served otherwise it would become mushy. Sprinkly some chopped pecans or walnuts on top. Thank you so much for submitting this recipe so that I too can make this fabulous fruit salad that sound disgusting because of sour cream but is truly refreshing and oh so easy to make!
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25 users found this review helpful

Garlic Angel Hair Pasta

Reviewed: Jan. 3, 2008
I gave this five stars eventhough I did not put in everything in the angel hair pasta. I put 2 cloves of garlic like recommended in the water, a liberal amount of kosher salt and boiled the pasta as recommended on the package. I placed 1/4 C real butter and about 1/4 C parsley and that is it! I did not use any parmesan cheese because I was making parmesana Chicken and thought it would have been cheese overkill, did not use chives, because I don't have any, nor garlic salt. The way I did it was fantastic!!!!! Will use again, Thanks for a great basic recipe that is what I was looking for!
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24 users found this review helpful

Breakfast Casserole II

Reviewed: Dec. 13, 2006
I made this casserole this morning for my coworkers and it was gone within 55 minutes. Wonderful. I sauteed one onion, one bell pepper, a package of mushrooms and added it in the egg mixture and in the mixture I added garlic, parsley, salt and pepper. I allowed the potatoes to thaw and I kind of crumbled them up and then I put the sausage on top of that. I wrapped it up and put it in the refrig and this morning I just poured the eggs on top of the other two layers. I also added about a cup of cheese into the eggs. It took about 1 hour and ten minutes to bake and then I put the 1/2 c cheese on top and it came out beautifully! The only addition I am going to try next time will be green chilis for a little extra kick. Thank you!
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9 users found this review helpful

Beer Butt Chicken

Reviewed: Jun. 15, 2007
This is fantastically moist. Everyone must try this recipe. It is a no fail beer can chicken. I gave it a dry rub and started it on this pit that way. Everyone loved it but the one comment they all said was it isn't seasoned as good as your chicken normally is. This time I have let it marinated in my usual Italian dressing, mustard, season all, pepper, garlic powder, and parsley. This chicken will melt in your mouth. FYI the mustard makes steaks and chicken all that much more moist and tender.
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8 users found this review helpful

Caesar Salad Supreme

Reviewed: Mar. 14, 2007
This was just amazing!!!! It was very thick and I added quite a bit of red wine vinegar to make it runny enough to pour out of the jar. The longer you chill it the thicker it gets. If you add some drops of red wine vinegar it becomes workable again. Do NOT put any salt!!! I am a salt freak (love it!!!) and the anchovy paste (in my case 1 to 2 teaspoons)made it salty enough!!!! I did put a LOT of pepper. This is wonderful. Everyone that tasted it just loved it. Thank you!
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5 users found this review helpful

Fried Cabbage II

Reviewed: Aug. 1, 2006
This is a wonderful and easy recipe. This is only the second time I made cabbage. The first time I made it was horrible. This is like the traditional southern cabbage we have here. I followed the recipe with a few exceptions. #1. I used three large cloves of garlic, #2 I used more onions (because I love onions and garlic, #3. I used it in an iron cast dutch oven and did not need ANY water, #4. The best tip you can get about bacon grease...use it to sautee your stuff but then use a little more at the very end to add the flavor in since the onions and garlic absorb a lot of the bacon grease flavor, and I also crumbled the bacon on top of the cabbage instead of mixing it in the cabbage. It was wonderful. Thank you!
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5 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Feb. 7, 2008
I love this salad. I bought a broccoli salad at wal-mart's deli one day and fell in love with it and decided that I could make it so I looked it up here to kind of copy cat it. This one tastes an lot like it but people (including myself) say that it is better than wal-mart's. The only thing different that I did was added a bunch of green onions along with the red onion and I added golden (or blonde) raisens instead of the black ones, shredded carrots, and finely diced celery. This is soooo good and tastes better the next day too!
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2 users found this review helpful

Molasses Sugar Cookies II

Reviewed: Dec. 29, 2007
I made these for a cookie exchange party. I needed seven dozen so I tripled the recipe and came out with 17 dozed, wow!!! But everyone LOVED these cookies. They are wonderful, time consuming due to the refrigeration process but really easy to put together, decorate, and bake! Thanks for the recipe.
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2 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 16, 2007
I really Do like this sacue however, I had to only give it five stars simply because it was not to my liking. After making it to a T I made adjustments to it and it came out fantastic. I added more onion powder and garlic powder. I added chopped parsley, half a bottle of miller lite beer, and a little honey. Once I did that it was wonderful!
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2007
I made this for a Christmas luncheon for the staff at my school that I work at. I am not sure how much soup I made but it was A LOT!!! I know I used fifteen pounds of potatoes. Ok, I made some changes to this recipe...basically I put two recipes together. I sauteed 2 bunches of green onions, 2 onions, 1 whole stalk of celery, 4 shredded carrots, 4 jalepenos, ham, and lots of garlic(probably 10 cloves) before hand. I used chicken broth as the base to boil my potatoes in, I then added all of my sauteed veggies, I put half and half in it instead of the milk, and a lot of shredded cheddar cheese. It was WONDERFUL. It made a TON and it was all gone by 11:45 AM and we only have 95 employees at this school. Everyone loved it. Thanks!!!!!!
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1 user found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jun. 11, 2007
This was wonderful! We just got through eating this for supper. There were only a few things different that I did that the recipe did not call for. I sauteed onions (1 LG), 2 small chopped green bell peppers, and about three teaspoons of pressed garlic. I added two cups of parmesan cheese, and 1 Tablespoon of wos (however you spell it) sauce. I mixed it real good and baked them on 350 for 1 hour instead of boiling them first. I also used garden yellow squash that I let grow REALLY big and cut them in half and hollowed out the center and stuffed them as well. I topped with cheese and broiled until bubbly and browned. Everyone went on and on about this recipe. Thanks for a great base recipe!
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1 user found this review helpful

Soul Smothered Chicken

Reviewed: Apr. 3, 2006
I was excited to try this recipe. I chopped the onions, celery, and carrots in the food oster. I seasoned the chicken with my usual seasoning...being salt, pepper, garlic powder, parsley, and season all I also use the same seasoning in the flour. Because I like a lot of garlic I put about six cloves of chopped garlic and omitted the caynne pepper due to little ones. Everyone loved it and are ready for left overs. My side dishes were asparagas and ranch style beans. It was just an awesome meal. REAL rich!!!!
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1 user found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Jun. 15, 2007
Out of this world cole slaw. I buy the bag of ready slaw and only make three adjustments; more on onions, pepper, and add parsley to the dressing. Everyone LOVES this recipe and they go on and on about it. I have made it about five times and making again today for tomorrow to go along with the beer butt chicken I am making off of this site as well (I give that one a five star review as well!) Yummmmm!
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