SWEETJAM Recipe Reviews (Pg. 1) - Allrecipes.com (1916127)

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Quinoa and Black Bean Chili

Reviewed: Mar. 23, 2013
I made this last night on the fly because I didn't put any meat out to thaw. I had all the ingredients in pantry which is always a bonus. I don't keep crushed tomatoes but used petite diced instead. I also only used red pepper because green doesn't like me. This came together very easily. I did have to add about a cup of water to get the consistency I like. I also did not put the quinoa into the chili instead I put it in the bottom of the bowl and ladled the chili on top. This made a HUGE amount of food which surprised me. Super economical to make. It was very filling too. The taste was spot on and the chipotle added a really nice smokey flavor to the dish. The chipotle are spicy and I found I didn't need to add hot sauce to the dish which rarely happens. Thanks for sharing such a great dish. I will make this again for sure. It exceeded my expectations and we did not miss the meat one bit.
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1 user found this review helpful

Salmon Ceviche

Reviewed: Mar. 4, 2013
We really liked this recipe. I followed another reviewer and used flash frozen wild caught salmon from Trader Joe's. it worked great. I used only 1 tablespoon of salt. I actually thought maybe folks were not using sea salt. I did and it was a little on the salty side with a tablespoon. Secondly I will chop up the salmon next time instead of slicing. It was just weird eating it sliced. I also needed to use 1/4 of lime juice plus two extra limes. A quarter cup was just not enough to "cook" the amount of salmon. The taste was spot on and we enjoyed it. Would like to try it with a lot less olive oil to see what happens. Thanks for sharing.
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Special Deviled Eggs

Reviewed: Dec. 22, 2012
I also cut back on the amount of mustard, horse radish and relish but I still kept them in equal measurements. I thought the overall egg tasted of mustard. That was the predominant flavor. If I made these again I would cut the mustard in half an up the relish and horse radish. The mayo was dead on. Thanks for sharing.
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1 user found this review helpful

Maple Roasted Brussels Sprouts with Bacon

Reviewed: Dec. 17, 2012
We love brussel sprouts but I had some issues with this recipe. First of all the 40 minutes at 400 degrees is WAY to long. You end up burning the syrup. Next time I will half them and they should be done in about 15 minutes (the minimum time I think you need for the bacon to cook) I took mine out way before the 40 minutes and they where whole and they were cooked through to tender. I would also just put the olive oil to coat maybe several tablespoons 1/4 of a cup is a lot especially with the bacon rendering out fat. Make sure you line your pan with foil or you will need a jack knife to clean your pan. I would be willing to try this again with these modifications.
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13 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 16, 2012
So....here goes. I made this pie 3 days before Thanksgiving. I had little hope that it would taste good. I also had an issue with the "sauce" Mine was a gelatinous mess and just laid on top of the apples. I'm thinking there is no way this thing is going to turn out. Even said to my daughter that I had never seen any thing like this in 35+ years of baking. Here is where is gets interesting. Took it out of the oven and can still see the "sauce" sitting right where I left it (about the only thing I can find lately:)) Put foil over it and transported it. Thanksgiving Eve we ate the pecan pie I made cause I was thinking that this is not the pie you want to lead with. Thanksgiving day we broke into this one and it was really good. The "sauce" had finally incorporated into the apples and I guess they all made friends with the pie crust. It was a hit much to my surprise. I think the trick with this one is it needs to sit so don't make it the day you need to use it. I hadn't seen that advice in any of the reviews. The only change I made was to add Cinnamon.
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Photo by SWEETJAM

Breakfast Bacon and Sausage Pizza

Reviewed: Dec. 2, 2012
This was really tasty and easy to do. I used my home made salsa and used good quality crescent rolls. The best thing was that I had every thing in my pantry. Thanks for sharing the recipe.
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7 users found this review helpful

Wonderful Short Ribs

Reviewed: Oct. 21, 2012
This ranks right up there with one of the best recipes on the site. This is hands down restaurant worthy at half the price and super easy. The only change I made was to brown the meat in EVOO and then put the onions in the meat drippings. Added all the rest in the exact quantities. SOOOO good. Thanks for sharing. I will make this again. I wanted to update. I only had one small can of tomato sauce but I had a large can of Trader Joe's marinara sauce and decided to go with that. It turned out just as good. The other thing I will add is the longer you can cook this the better it is. I like it best when it cooks for about 4 hours.
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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 21, 2012
Overall good recipe. I liked it.
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3 users found this review helpful

Pizza Crust for the Bread Machine II

Reviewed: Sep. 27, 2012
This was a very good pizza dough. I didn't have lemon juice but I had lemonade and used that with no problem. I also used olive oil. Will make this again.
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1 user found this review helpful

Japanese-Style Cabbage Salad

Reviewed: Sep. 11, 2012
This was very good. Next time I will shred my cabbage to a coarser texture. I did it in the processor because I was lazy and it was too fine. Thanks for sharing.
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Busy Day Barbeque Brisket

Reviewed: Sep. 11, 2012
This was just ok for us. I cooked it for 10 hours and was shocked it did not shred easily. With briskets, I usually slice and maybe that is what I should have done here. I usually use a a chuck roast for this type of thing. I think the bbq sauce I used must have been vinegar based too. I like it on its own but not cooked down. I also thought I would get a much more smoky flavoring from the liquid smoke and didn't. I thought I would regret putting the 1/4 teaspoon on both sides but it was totally lost on the dish. I might possibly up that from the 1/2 t called for on the recipe. I wonder what if I would have liked this better just cooking it with the rub and adding the sauce towards the end or upon serving.
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Blue Cheese Cole Slaw

Reviewed: Aug. 19, 2012
I loved this. My bag of slaw was only 10oz so I skimped a little on the mayo and mustard. Otherwise, I followed to a t except for adding more blue cheese. We love it. I thought this was really tasty and different. If you like blue cheese add more if not add less. Thanks for sharing.
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Penne a la Vodka I

Reviewed: Jul. 16, 2012
This was very good and easy. I didn't have vodka but subbed a little water. It was even better the next day! Thanks for sharing.
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2 users found this review helpful

Tortellini Salad

Reviewed: Apr. 29, 2012
This is pretty good. Thanks for sharing. I didn't change a thing.
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1 user found this review helpful

Grandpa Gunn's Raw Veggie Dip

Reviewed: Apr. 29, 2012
I made this dip last night on the fly. I had all the ingredients except for the curry powder. It was delish. Easy to make with on hand ingredients. I only let it rest, gel, sit in the fridge until I got my veggies cut up so I'm anxious to taste it today. I think the flavor might be even better after sitting in the fridge. Thanks for sharing.
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1 user found this review helpful

Kielbasa with Brussels Sprouts

Reviewed: Apr. 5, 2012
I liked this. It is not gourmet but is certainly comfort food and easy to do. Thanks for sharing.
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2 users found this review helpful

Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Jan. 30, 2012
I'm going to rate this for the brown butter sauce only. Store bought butternut squash is to good to do all the work at home. I have made this with both fresh sage and ground. I prefer the fresh. I kept the leaves whole and when they crisp up in the butter- YUM!! This is a very easy week night no fuss no muss meatless dinner. Thanks for sharing.
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5 users found this review helpful

Harvest Sweet Potato Soup

Reviewed: Jan. 29, 2012
I thought this was very good. It is pretty flexible as I had more of some things and less of others. Thanks for sharing.
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1 user found this review helpful

Southwestern Chicken Barley Soup

Reviewed: Jan. 21, 2012
I loved this and it was a nice change from regular chicken barley soup. The only thing I would add next time is salt. I felt like it needed a little extra seasoning. Came together quickly and I had every thing in my pantry. Thanks for sharing.
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Honey Fruit Salad

Reviewed: Jan. 8, 2012
I LOVED this. I took it to a volleyball tournament and the girls went nuts over it. I didn't bring any of it home. I cut up the fruit and mixed the sauce the night before. I put the sauce on right before we left. I thought the honey lemon mixture was the right ratio and not to sweet. If you like pure unadulterated fruit you probably will not like the sauce. Thanks for sharing Dororthy.
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3 users found this review helpful

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