Jo C. Recipe Reviews (Pg. 1) - Allrecipes.com (18987074)

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Jo C.

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Almond Jelly

Reviewed: Mar. 19, 2009
I grew up making this with my mom so it's such a nostalgic treat!! I substitute soymilk now since I've become lactose intolerant. Don't pass this up - it's so so delicious!!
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18 users found this review helpful

Scrambled Eggs and Tomatoes

Reviewed: May 16, 2009
My family always put sugar in eggs so I liked that although the soy sauce was a bit strange in this dish. I probably would have preferred to leave that out and just add mozarella cheese to the egg/tomato mix instead.
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16 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Oct. 1, 2011
This dish was great! This is what I did: I left out the orange peel, used rice vinegar for white. I doubled the sauce (except I accidentally tripled the 5-spice - still turned out great!) Instead of red pepper flakes, I chopped 3 fresh red peppers and substituted hot chili oil for the olive oil. I cooked the chicken (dredged in cornstarch) probably only 3-4 minutes, to give them a sear. Then I added the sauce and let it simmer for about 10 minutes. I added julienned carrots for another 2-3 minutes and viola - it was done. I agree with others that I did not need the cornstarch slurry. Even with just cooking the sauce for less than 15 minutes, it thickened up nicely. The only reason I took 1 star off was because if I had cooked the chicken and simmered it in the sauce as stated in the recipe, it would have been bone dry! Cut down both the times to avoid this and get perfect chicken and sauce.
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14 users found this review helpful

Dave's Ultimate Guacamole

Reviewed: Feb. 1, 2009
This is usually the way I make guac and it is so simple! The only thing is I do not do is using a food processor. I like guac chunkier (gives it the homemade-feel) so I usually lightly mash the avocado. Also, this recipe depends on the salsa - use a good quality salsa not a generic one. It really makes a difference!
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10 users found this review helpful

Jalapeno Popper Chicken

Reviewed: Aug. 5, 2011
Since everyone said their filling was oozing out and did not have flavor, I halved the cream cheese (4 ounces), but increased the jalapenos. I used a Mexican cheese mix. I also mixed in some red pepper in the cheese mixture. After stuffing the chicken, I then dipped it in egg wash, then panko breadcrumbs with chili powder. I then baked it at 350 for 30-35 minutes. With these changes, it was close to a 5 star recipe. This was very yummy and easy, but a bit time consuming.
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6 users found this review helpful

The Perfect Chocolate Chip Cookie

Reviewed: Oct. 3, 2011
I actually got this recipe off another website. That recipe called for 3 full cups of flour and no almond extract. I followed that one (since I didn't find this one on allrecipes until later). These were surprisingly good. Love that I don't have to take out the beater. One star off since mine did not spread. Couple of the photos on allrecipes show that their cookies did not spread as much either. Next time I make this, I will make it with 2.5 cups of flour, and if it spreads more, then I will increase the rating. Edit (8/31/2012, 9/16/2012): I followed this recipe twice now and used 2.5 cups and it spread plenty now! I baked it at 350 for 11min and it came out perfect - a bit crispy on the outside, soft on the inside. 5stars!
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5 users found this review helpful

PBM Sandwich

Reviewed: Aug. 10, 2011
Bread in microwave? Asking for a soggy mess! Instead of creme, I used mini marshmallows. I took the advice of other reviewers and put mine in the toaster oven. This with a glass of milk -NOW it's 5 stars.
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5 users found this review helpful

Mock Chicken

Reviewed: Jun. 15, 2011
I was not impressed, even after pressing the tofu for hours following the freezing process. Freezing the tofu gave a strange spongy texture that my husband and I both did not think it tasted like meat. I am Asian so I grew up eating tofu and love the taste of tofu - straight out of the package, stir-fried, or dry-fried. But freezing is something I will not bother again. If you want a more solid tofu, try pressing extra-firm tofu, then bake it or dry-fry it. Afterwards, you have a tofu that you can eat alone or dip in breadcrumbs or whatever else your heart desires.
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5 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Mar. 20, 2011
I used chicken pieces. I am also very lazy - I did not skin the pieces, thus left out the olive oil completely. (Keep the sesame oil!) I threw in 4 crushed garlic cloves, rest of the ingredients, and layered sliced onions below the pieces. Low setting on 8 hours for chicken pieces will dry it out, especially if using white meat. Using low heat, I threw in some carrots at 3 hours, and at 4 hours, I threw in some broccoli. After another 30 minutes (4.5 hours total), it was ready! Even better the next day!
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5 users found this review helpful

Best Ziti Ever with Sausage

Reviewed: Mar. 5, 2012
Used sliced sausage sauteed with diced onion because that is what we had on hand. Next time, we would put some oregano, garlic, and red pepper flakes.
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4 users found this review helpful

Pumpkin Bread II

Reviewed: Dec. 11, 2011
First time making pumpkin bread and this was amazing. I substituted with some whole flour, brown sugar, and applesauce. I slightly increased all the spices too. I had something to bake at 350 so I just used that temperature and it was done after 60 minutes in the oven. This was fluffy and light and yummy.
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4 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Oct. 26, 2011
I made this by simply mixing everything together (beans, mashed yams, seasonings). Cumin destroys this dish. I didn't even add the mustard. I stopped there first time. Second time, I tasted as I went but when I added a small amount of soy sauce, wow, it really destroyed the taste! So I left the rest out. It tasted better without cumin, mustard, and soy sauce. Probably will NOT make again.
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4 users found this review helpful

Grilled Chicken Breasts with Zesty Peanut Sauce

Reviewed: Jun. 14, 2011
The marinade was excellent. I used natural PB and did not have a problem working it into the other ingredients. I actually stir-fried some vegetables with the marinade and it tasted excellent. Once star off for the sauce - this was a very average peanut sauce. It was really rich, but the intensity was missing. I halved the sauce and it still was too much! There are better peanut sauces out there. Next time, I will just use the marinade. I served this with coconut rice, and it was great.
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4 users found this review helpful

Garlic Shrimp Scampi

Reviewed: Jun. 9, 2011
This recipe had things I needed to use up and avoided the oven on a hot summer day. I used 1/2 cup butter, but increased substituted chicken broth to 2/3 cup, and kept the shrimp at 1 lb. I used 4 huge garlic cloves, as well as some red pepper flakes and Italian seasoning. Definitely do not pour the stated amount of breadcrumbs, just do it slowly until it thickens to a consistency you like. Sprinkle with parm cheese and parsley before serving. Excellent fresh and as leftovers.
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4 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Jan. 18, 2011
I used 1.5 lbs of drumsticks so I halved all the the ingredients except the garlic (kept it at 8 cloves). From the other reviewers, I trusted them (who would know better than a Fillipino!) and left out the onions, added 2 bay leaves, dash of brown sugar, 8-10 peppercorns, and some water. Cooked it at 6 hours on low, could have probably been taken out before since it was a bit on the dry side. The smell as it cooks makes you salivate and the sauce comes out amazing! So easy that I will definitely make again and take it out a bit earlier.
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4 users found this review helpful

Teriyaki Chicken

Reviewed: Aug. 9, 2010
I am shocked that this recipe had such a high rating. Either people's salt tolerance is way too high or there were a lot changes made to the recipe. This was extremely salty, even with low sodium soy sauce. And all I could taste was the salt and soy sauce, so I probably would never name this "teriyaki" since I could not taste that. There needs to be some other seasoning. Marinating the chicken probably would help. I ended up with so much thin sauce that I actually ended up using it as a base for my stir fry vegetables (diluted so it wouldn't be so salty). Definitely will not be making this again.
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4 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Jul. 4, 2009
I made it exactly as stated in the recipe and I have to give it 3 stars because of the salt. 2 tsp was a lot, and then to bake it in the italian dressing just made for a really salty meal!! Next time I make it, I will omit the salt completely. EDIT- We made a second time (with half the salt!) and this time, we just left it on the pan and blackened it for about 10 min. Did not do the oven with the dressing. I thought it tasted even better this way!! Warning - it is very spicy, but I love it this way!
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4 users found this review helpful

Playgroup Granola Bars

Reviewed: Oct. 24, 2011
I've made several other granola bars and wanted to try a new one. This one had such good reviews, I thought why not? Very big disappointment. These were more cake/cookie-like than granola bar-like. I did undercook it by 5 minutes since I halved the recipe. It may be why it tasted more cookie-like, but the taste itself was not great.
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3 users found this review helpful

Vietnamese/Chinese Pork Chops

Reviewed: Aug. 16, 2011
This was a lot of work for pork chops, but I think it was worth it. I substituted the vegetable oil in the marinade with hot chili oil, green scallions for the called for scallions, and I left out the salt. Mine burned on the bottom on med-high, so next time I will cook it on medium heat with more frequent turns. Left overs were also exquisitely delicious as well!
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3 users found this review helpful

Chewy Cocoa Brownies

Reviewed: Jun. 8, 2011
I made two batches - one made exactly as written, and another with changes. The second batch - instead of 3/4 cup butter, I substituted 1/4 cup butter + 1/2 cup applesauce. I then cut the the sugar to 1 cup and increased the cocoa powder to 1 full cup. My husband likes the first batch, but I like the second batch since the first was too sweet for me. Both did come out cakey. Maybe I'll try a more fudgey recipe next.
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3 users found this review helpful

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