Jamie Anderson Recipe Reviews (Pg. 1) - Allrecipes.com (1902637)

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Jamie Anderson

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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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36 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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460 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

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

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

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

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

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

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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24 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

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

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

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

Mouse's Macaroni and Cheese

Reviewed: Nov. 22, 2010
I made this for my son's preschool Thanksgiving feast and chose this recipe because of it's simplicity since my husband informed me that "kids don't like baked mac and cheese". Boy, did I prove him wrong! They LOVED this dish and all the moms asked me for the recipes afterward. I doubled the recipe and followed the instructions exactly except I used an entire box of elbow macaroni instead of just three cups and had plenty of sauce and I used a block of Medium Cheddar instead of American since Velveeta IS American cheese and I didn't think it needed two kinds of American cheese. I'm making this dish again for Thanksgiving so the kids will have something they're sure to love to eat.
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6 users found this review helpful

Creamy Split Pea Soup

Reviewed: Jan. 2, 2011
I never thought I liked split pea soup until my husband got me to try some at Andersen's Pea Soup off of Interstate 5 on a trip from SoCal to the Bay Area about five years ago and from that moment on I was a huge fan. Finding a do-it-yourself recipe though has been a challenge and this one finally rivaled that of Andersen's. I will make it again and again. I followed the instructions exactly (used the leftover ham hock from our Honey Baked Ham on Christmas Day) except I added a few things to my soup--one diced carrot in the saute, two large potatoes instead of two medium and I only pureed 2/3 of the soup and left 1/3 of it chunky, just to give the soup some texture and added flavor. I also added an extra cup of cream to the final mixture during simmer. I garnished with the bacon and a dollop of crème fraîche and the whole family ate it right up! Fabulous soup.
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9 users found this review helpful

Lemony Shrimp over Brown Rice

Reviewed: Apr. 20, 2011
I had some shrimp and brown rice and was looking for some inspiration so I tried this recipe and it tasted better than I expected! The only change I made was I added salt.
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4 users found this review helpful

My Crab Cakes

Reviewed: Jul. 11, 2011
Ok, these were DELICIOUS. I made a few minor changes. I used sweet cream butter instead of oil to saute my green onions and I threw in some garlic as well. And instead of using canned crab meat, I used the meat from a whole small Dungeness crab and left it pretty lumpy. I also only used 6 ounces of crushed crackers instead of 8 because I don't like our cakes too dry. Finally, I fried them in 50/50 butter and oil. In all I ended up with 8 crab cakes which was more than enough for me, my husband and my 4 year old (who ate 2 by himself). I actually just ate the last two for breakfast, I couldn't help myself. :) They were scrumptious and I will be making these again real soon.
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8 users found this review helpful

Blackberry Cobbler II

Reviewed: Aug. 1, 2011
Very good cobbler. I didn't have any lemon juice so I used lime juice instead and it might have been even better with the lemon, I'll never know! But still a great dessert recipe. For anyone who said there wasn't enough dough though--you are wrong! This recipe calls for the perfect amount of dough. The dough should not completely cover the berries before cooking since it fluffs and expands during baking so just small dollops spaced out evenly across the top is plenty. Once it bakes it comes together and covers the whole cobbler perfectly.
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6 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 10, 2011
It pains me to admit that this was better than my Grandma's recipe! Her pie was always delicious but the filling never set up completely and she could never figure out why. THIS pie was delicious AND perfectly set and I think it has everything to do with not mixing the sugar and flour with the rhubarb before pouring it all into the pastry. That's the only thing I can think of that my Grandma did differently. I believe that part is key to the recipe so follow the instructions exactly and you will end up with a perfect pie!
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4 users found this review helpful

Baked Potato Soup V

Reviewed: Nov. 6, 2011
This really is a fantastic potato soup. I didn't follow it exactly but that's what's so great about it--it's very versatile. For example, I sauteed a diced small white onion in the butter for about 10 minutes on medium and then added 3 minced garlic cloves for 1 minute before I added the flour. I used 1% milk and still had to add a lot more skim milk later on to thin it out because this is a really thick base. I also used real bacon and probably added way more than the recipe called for, as well as more green onions. I will say that the sour cream at the end really added that extra something it needed. This soup is easy to make in a lower fat version and when I'm just cooking for our family that's how I'll make it but I never cook low fat for guests (it's just bad form) and this recipe really is better when you go all out so if you have the chance and aren't afraid to splurge on calories just once in a while, I recommend using the whole milk, real bacon and regular sour cream. You won't be disappointed!
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2 users found this review helpful

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