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

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Jamie Anderson

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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

Pie Crust IV

Reviewed: Nov. 25, 2011
PERFECT pie crust. I used it for two pies on Thanksgiving (pecan and apple) and used it again the next day for a Turkey Pot Pie and it's delicious for both savory and sweet. Followed recipe exactly, no need to make any changes. Thank you Jan!!
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4 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

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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7 users found this review helpful

Pecan Pie V

Reviewed: Nov. 25, 2011
I followed this recipe exactly with two exceptions: I used a 9 inch pie pan so I had to times the recipe by 1.5 to fill the crust (I used the Pie Crust IV recipe from this site, which is awesome). I also took another reviewer's advice and baked the first 15 minutes at 350 and baked another 50 minutes at 300 and it came out PERFECTLY. I wish I could give this pie 10 stars, it is that good. I don't even like pecan pie usually but I absolutely love this one and I think it's because it doesn't call for corn syrup. It really makes a huge difference, it doesn't come out gelatinous like it does with the syrup. The brown and white sugars caramelize beautifully and I really like the chopped pecans over the whole ones. The presentation is nicer and it's easier to cut and chew and it really gives it a richer flavor and texture. A+++
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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

Creamy Chocolate Frosting

Reviewed: Mar. 8, 2014
I've searched far and wide for the perfect chocolate butter cream frosting and oh...my...gosh. Words cannot describe how good this is. Try this and you will never eat another chocolate frosting again. And certainly not one from a can! It was simple--I had all the ingredients already--and the perfect texture and consistency. It was smooth, creamy and fluffy, yet stiff enough to hold it's shape on a cupcake. While you can sub with milk, I recommend sticking with the evaporated milk if you can. And when you are incorporating ingredients add a little at a time, alternating as you go--like she says--between the sugar mixture and the milk. When all are combined, be sure to beat an extra 3-5 minutes (with a hand mixer) so it gets nice and fluffy. SO GOOD!
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1 user found this review helpful
Photo by Jamie Anderson

Buttercream Icing

Reviewed: Sep. 2, 2013
Perfect buttercream frosting. And I realize that purists will disagree that this should even be called buttercream but if you use the butter-flavored crisco you can't tell the difference and the frosting sets up better when piping. For those who are just going to use it as a frosting spread then by all means, use all butter. But this recipe really is delicious as-is. Not too sweet, fluffy without wilting and the end result looks great. Am using it again today for my twins' birthday cakes!
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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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7 users found this review helpful

Pumpkin Bars with Cream Cheese Frosting

Reviewed: Dec. 24, 2013
First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine.
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6 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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9 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Mar. 1, 2013
Awesome. Don't change a thing, these are perfect and delicious.
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3 users found this review helpful

Chicken Fried Chicken

Reviewed: Jul. 20, 2013
This was "almost" as good as my Grandma's fried chicken. :) I never got a chance to ask my Grandma how she seasoned her chicken so I am really glad to have found this recipe. The flavor is fantastic. I actually used skinless, boneless thighs and they were amazing. The only other change I made is that I coated the chicken the way my grandma used to--dipping it in flour first, then egg, then the coating. Coating it this way is the only way I've ever been able to keep the coating from sliding off the chicken every time I go to turn it. Then I fried it in a deep pot on medium heat (I use a pot instead of a skillet so the grease doesn't splatter on the counter). It turned out beautifully! Super golden and crispy on the outside and really juicy and tender on the inside. One other tip, once my chicken is perfectly golden brown I like to place it in a paper towel-lined colander set on top of a baking sheet (to collect drips) and keep it in a 250 degree oven while I make my gravy and finish up the rest of my side dishes. This not only keeps the chicken from getting cold but it ensures that the chicken is cooked through so I don't have to overcook it in the skillet and risk burning the skin.
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6 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

Baked Ziti I

Reviewed: May 27, 2013
I'm not kidding, this is amazing. I use Marinara sauce and that's the only "change" I make. I never have leftovers.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 25, 2011
Really, really good (and I usually hate sweet potatoes)! One piece of advice you must heed--I read other reviews that suggested nuking the potatoes. DON'T. Baking them caramelizes the potato and gives it a sweeter, richer and more organic flavor. Also, they are SUPER easy to peel once baked. Microwaving them does nothing for the flavor. If you are worried about time then prepare this dish the night before. It's totally worth the extra time it takes to bake them. Also, take other reviewers' advice and cut the white sugar to 1/3 cup and the brown sugar to 2/3 cup. It will still be plenty sweet. And I only had to use 3 yams (Jewel) because they were so big. Other than that, I followed the recipe exactly and it came out really well.
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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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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

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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472 users found this review helpful

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