Jamie Anderson Recipe Reviews (Pg. 2) - Allrecipes.com (1902637)

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Jamie Anderson

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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Aug. 14, 2010
The 3 stars are based on the recipe "as-is". My version is more of a 4 1/2 star outcome. The reason is because there is something off about the directions for this recipe. In my opinion, the cabbage should be tossed with the honey-cumin dressing--not the mayo--and the mayo should be used to top the fish once placed in the tortilla. This recipe suggested brushing the fish with the honey-cumin dressing, which I thought was odd given it was breaded and fried. Also, as a short cut, I use frozen Tortilla Crusted Tilapia by Sea Suisine (any similar kind/brand would do). You just pop it in the oven and bake it and there's no messy cleanup or horrible fried fish smell in your home afterward. The only other change I make is I use one chipotle instead of two. We just like a bit of zing, not a mouthful of fire, so I'm a little bit conservative when it comes to peppers...
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5 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 29, 2010
holy cow. i would give this 10 stars if i could, they were that good. i make ribs all the time but i always cheat and parboil them first to make them tender, then i brush on the sauce and broil them in the end. but i decided to take some time with these and oh my gosh, they were fall-off-the-bone out of this world! my husband and i were wide-eyed throughout the whole dinner, we just couldn't believe how yummy they were. and normally, i do not like spicy ribs but these had the perfect combination of spiciness and sweetness to them, and by the way, the liquid smoke--genius! i don't know why i hadn't heard of this stuff before, it totally made the sauce. i didn't change a thing with the recipe, which is unusual for me--i followed the sauce recipe to a T. the only thing i did differently, and this was by accident, was i sprinkled the ribs with chili powder instead of red chili pepper. thankfully, i realized my mistake before i used the chili powder in the sauce. i don't know how much difference it made but next time i'll use the red chili pepper that the recipe calls for just to see if it makes a difference. will definitely make this recipe again and again and again, THANK YOU SO MUCH SCOTT HIBBS!!!
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 29, 2010
I didn't realize I was out of onion until it was too late so I used onion powder and subbed celery seed for poppy seed--this came out really good!! I lived in the south so I'm used to the sweet slaw and it definitely rivals the slaw at some of the bbq joints I used to frequent in the past...
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2 users found this review helpful

Cream of Fresh Asparagus Soup I

Reviewed: Apr. 15, 2010
We had cream of asparagus soup at a restaurant once and loved it and I've always wanted to make it at home. So when I had a bunch of asparagus that I had not used yet and didn't want to just steam it as usual, I found this recipe and I can not say enough how good it was. I made a huge batch and my husband and I ate it three nights in a row. Delicious!! The only change I made was I did not use tamari because I didn't realize until the end that I didn't have any soy sauce so I just added extra salt and I did not feel that it made any difference in flavor, although I will try it with the soy sauce next time I make it just to see.
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3 users found this review helpful

Seafood Chowder

Reviewed: Nov. 18, 2009
This is the second time in a week that I have made this dish becuase my husband and I love it so much. It's probably the easiest thing I've ever made too. You literally saute some onion and garlic, throw in the soups and milk, then add the fish and shrimp and you're done. I always feel like I'm making it wrong because its so darn easy but it turns out so yummy. My variation is that I use fresh garlic instead of powder and only half a white onion and then I throw in some sliced green onion for color and added flavor. I also add diced red potato (two small ones) to the soup and let it simmer for about five minutes before adding the fish and shrimp at the end, which I let simmer for another five minutes. I use halibut for the fish because my husband says he likes how it doesn't taste too "fishy". Oh, and don't forget a very generous dash of salt. This soup definitely needs it.
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22 users found this review helpful

Southern Potato Salad

Reviewed: Apr. 18, 2009
Absolutely delicious. This potato salad brings back so many memories. Tastes just like the kind my grandmother used to make in the summer.
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2 users found this review helpful

Red Skinned Potato Salad

Reviewed: Mar. 26, 2009
Probably a little too much mayonnaise but we LOVE mayo so it didn't stop us from scarfing it all down! Absolutely delicious. I would make this for company but next time will start with a cup of mayo and add more if needed. Also, I wish I had made this the night before because the potatoes didn't have enough time to really soak up the flavors when I served it but the next day the potato salad was so much better. So if you can, make ahead of time and let it sit in the fridge overnight. YUMMY!! UPDATE: Cut the mayonnaise in half the next time I made it and it was wonderful. And we normally LOVE mayonnaise but it was just too much. This time, my husband couldn't stop eating it! He had two helpings at dinner and I caught him getting into the fridge more than once after dinner so he could scoop out a big bite-full with his finger. So yummy!
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14 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 1, 2009
would rate it higher if I could. anything that makes my husband clean his plate is worth 10 stars to me. i made a few modifications, but only because i didn't have certain ingredients and also wanted to make a lower fat version. 1. cut the recipe in half, since i only had one tenderloin and still had plenty of sauce. 2. did not rub the tenderloin with mustard before browning, simply because it would have made a sticky mess in the pan and i didn't think it was necessary. 3. used cooking sherry instead of marsala wine. 4. used fat free half and half instead of cream. tasted fantastic! served it with steamed asparagus and drizzled the sauce over everything. will make this again and again.
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 18, 2008
This was really very good. Just the right amount of sweetness and the about the moistest meatloaf I've ever had. I had to make one slight modification due to not having the right ingredients (instead of 3/4 cup crushed saltines I used 1/4 italian style breadcrumbs I had in the cupboard and I crushed up 2/3 cup Club crackers to make up the rest) and I took another user's recommendation and layered the bottom of the pan with half the brown sugar and ketchup and used the other half on top of the meatloaf and it turned out perfect. My husband has always loved meatloaf and couldn't stop talking about how good this one was. I will be making it again and again.
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2 users found this review helpful

Summertime Coleslaw

Reviewed: Apr. 23, 2008
The key to this slaw really is letting it "marinate" for a couple of hours. It brings the flavors together really well. If you don't like salt I suggest cutting it in half and if you like your slaw more sweet than tangy then you'll need to add some sugar but we found that for our tastes it was great as is. Went perfectly with some pulled pork barbeque and southern baked beans!
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3 users found this review helpful

American Lasagna

Reviewed: Mar. 5, 2007
One of my all time favorite recipes, I've won three pot lucks with this lasagna. Perfect the way it is, although I always top with mozzarella since the sauce does dry out on top. And if I'm feeling really creative I will use half ground beef and half italian sausage which adds terrific flavor. You can't go wrong with this recipe!
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5 users found this review helpful

Artichokes

Reviewed: Apr. 2, 2005
Steaming makes these the perfect texture. Like others, I added plenty of water (the water level was flush with the bottom of the steamer). In addition to slathering the artichokes with butter and garlic before steaming (great idea!), I also added slices of lemon and minced garlic to the water. I steamed them for 45 minutes and made two sauces to dip the leaves in--one with butter, garlic and lemon, the other with mayo, a little bit of balsamic vinaigrette and pepper. My husband loved these and so did I! Will definitely make again...
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459 users found this review helpful

Caramel Pecan Pie

Reviewed: Nov. 26, 2003
I've made this recipe a number of times and everyone always LOVES it--even when it comes out runny, which it has when I've used too many caramels. Follow the recipe exactly (and use the smaller caramels, not the oversized ones you can sometimes find pre-bagged) and the pie will come out perfectly set. this will always be my pie of choice, even when it's not the holidays!
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35 users found this review helpful

Displaying results 21-33 (of 33) reviews
 
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