JACK19 Recipe Reviews (Pg. 1) - Allrecipes.com (1900042)

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The Best Fresh Tomato Salsa

Reviewed: Jul. 6, 2014
Made this, for the second time, yesterday, for a family gathering; it disappeared very quickly. I should stress that this is a FRESH tomato salsa and I learned that the hard way. I'd made an original batch a day ahead and refrigerated it with poor results. The taste was good but the texture of the tomatoes suffered in the 'frige overnight. On its own, there's only a little heat, the jalapeno provides a little bite, but it's not over powering. If you like a mild, fresh tasting salsa, this is for you. That said, this recipe is easily modified with, pretty much, anything else you want to add. Corn, beans, a hotter pepper, or combination of peppers, additional spices, whatever.
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1 user found this review helpful

German Rye Bread

Reviewed: Feb. 3, 2014
No rye taste whatsoever, even with all that rye flour, completely overwhelmed by the molasses. Heavy dense sweet loaves, this is definitely not sandwich bread.
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1 user found this review helpful

Grilled Portobello Mushrooms

Reviewed: Aug. 3, 2013
Extremely disappointing. The savory flavor of the mushroom is gone and the sweetness of the balsamic is overpowering (think: sugary mushrooms.) Onions are wasted as they impart no flavor. Would not make this again.
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2 users found this review helpful

Chicken Fajita Marinade

Reviewed: Mar. 22, 2013
As written, this is almost tasteless even when marinated for over 3 hours. Notice that a lot of the reviewers who rated this highly made changes to give it taste. Flavor is extremely thin, a hint of lime, a hint of Worcestershire sauce, but everything else is lost.
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5 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Mar. 5, 2013
Liked it. I baked, instead of frying, but it made no difference, these turn out very well.
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1 user found this review helpful

Buttermilk Bread II

Reviewed: Jan. 22, 2013
It was okay. Even when freshly baked, the buttermilk "tang" was not pronounced and lessened, quickly, over time; a couple days after baking it was just a too sweetish white bread. Watch for over-proofing as with two packs of yeast and a quarter cup of sugar, there'll be a lot (!!!!) of CO2 released. The both rises happen very quickly. Additionally, this is a very dense bread; toast is about what it's good for.
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2 users found this review helpful

Lentil Soup with Lemon

Reviewed: Jan. 20, 2013
Good as written but slightly under spiced. I added another half teaspoon of cumin and a half teaspoon of chili powder. Sodium levels in this recipe are sky high so I used home made chicken stock with (no sodium) and home made chili powder (also with no sodium) to make it more healthy.
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2 users found this review helpful

Sloppy Joes II

Reviewed: Jun. 10, 2012
Nice recipe. Not too spicy so it's great for kids, or, in my case, my 85 year old in-laws who can't take much heat.
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3 users found this review helpful

Amish White Bread

Reviewed: Apr. 14, 2012
Only fair. No real depth of flavor, but it did make good toast.
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2 users found this review helpful

Grandma's Brisket

Reviewed: Mar. 10, 2012
I've reviewed a good number of recipes. Some, probably overly critically. Always in search of that depth of flavor that makes the dish really come alive. "Grandma's Brisket" is, how can I say this? Fantastic. Buttery smooth. Melt in your mouth. Delicious. You don't even have to chew. And who would want to? If you chew that means you have to swallow. That means the taste is gone and you have to eat....more. It's almost indescribable. It's that good. The only change I made, was to use a cooking bag for the first two hours and cut it open for the last hour. The beef melts in your mouth. Soft. Chewy. The carrots, infused with the beefy, onion, tomato flavor, are a meal unto themselves. They're that good. The wet works, left over in the bottom of the pan, are liquid gold. There is no other way to describe it. Spoon them over the sliced meat and this is....perfect.
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8 users found this review helpful

Spaghetti Sauce III

Reviewed: Mar. 9, 2012
Okay. A decent red sauce, but nothing special.
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1 user found this review helpful

Easy Vodka Sauce

Reviewed: Nov. 26, 2011
This is the better recipe, the spices give a balance of flavor the original does not.
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1 user found this review helpful

Easy Pizza Sauce III

Reviewed: Jul. 24, 2011
I made this with six medium tomatoes from the garden, peeled and seeded, instead of the canned tomato sauce and it's fantastic. This recipe adds just the right amount of spices for a perfect pizza sauce.
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4 users found this review helpful

Mushroom Stuffed Zucchini

Reviewed: Jul. 14, 2011
The flavor is good, although I thought it was under spiced, but that's because of the butter and cheese. I used it as an appetizer so portions were reduced. That said, for those looking for "vegetarian" and who automatically think that translates to "healthy," it does not. There's lots of cheese here which means lots of fat, saturated fat, and cholesterol. What's in this recipe is a huge amount for what this is. Find reduced fat cheeses, at a minimum.
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11 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jul. 10, 2011
Excellent and I mean excellent flavor. I did substitute an additional egg white for the yolk in the whole egg and used Panko breadcrumbs to help lower the total fat, cholesterol and calories. The only problem I had was the thickness of the 4 ounce burgers. They held together fine, cooked well and looked fantastic. But, the thickness caused it to compress when eaten, which caused it to slide out the other side of the bun. Next time, I'll make 3oz burgers and make them a little thinner. But, these are great.
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3 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jul. 3, 2011
FULL of excellent flavor with a hint of heat. If you want less heat, or none at all, reduce or eliminate the cayenne. I did use salt substitute to reduce the sodium, but this is a great recipe.
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2 users found this review helpful

Bond's Vesper

Reviewed: Jun. 15, 2011
Not exactly Bond's Vesper. The original recipe called for 100 proof Vodka and 94 proof Gin. Over the last 40 years distillers have, generally, lowered the proofs of their liquor. If you really want the taste, and kick, of the original, use Stoly 100 and Tanqueray Gin. Then as Matt noted in his review, use Lillet Blanc with a few drops of bitters.
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12 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: May 24, 2011
As tilapia is a very bland fish this recipe is mostly about the blackening spice. It's easy to make and calls for ingredients you're likely to have on hand. It does not need a tablespoon of salt so I decreased that to 1 tsp instead and it turned out well. I was taught NOT to add oil to pans when blackening, mostly due to the HUGE RISK OF FIRE when adding fats to 500 degree pans!!! If you're following the recipe exactly, you may not want to do this indoors. However, the flavor is good and there's spicy heat without being overpowering.
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Quiche

Reviewed: May 24, 2011
This was my first quiche and it couldn't have been easier. Deleted the ham and added 1/2 cup bacon, 1/2 broccoli, and 1/4 cup sauteed onion and left the liquids the same. Skipped freezing and went straight to the oven. 400F for sixty minutes is too hot for too long. I'd try 350 to 375 next time. Most importantly, my wife loved it.
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6 users found this review helpful

Raspberry Sauce

Reviewed: May 3, 2011
I used two pints of berries instead of one, other than that followed the recipe exactly. Two tablespoons of cornstarch was a lot (given the small amount of liquid in the recipe) and even with the additional berries gave the sauce a slightly whitish tone. However, flavor was excellent and I'll use it again with a drop of red food coloring.
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2 users found this review helpful

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