SWEETJAM Recipe Reviews (Pg. 10) - Allrecipes.com (1916127)

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Evin's Indian Apricot Chicken

Reviewed: Dec. 31, 2009
I thought this was really different and tasty. I used blsl chicken breast, but I think next time I'll make it with tenders. The sauce is so good. Thanks for sharing.
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2 users found this review helpful

Rocky Road Ice Cream

Reviewed: Dec. 31, 2009
I'm not a huge fan of chocolate ice cream, but the other folks in the family are. I followed this exactly and it taste like frozen hot chocolate. SO GOOD! This one is a keeper thanks for sharing.
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2 users found this review helpful

Bratwurst Stew

Reviewed: Dec. 29, 2009
I would give this a 3.5 stars if I could. This was easy to do and came together quickly. It is a pretty economical meal to boot. I'm just not a big fan of brats, but the family liked it. Thanks for sharing.
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Brussels Sprouts Gratin

Reviewed: Dec. 26, 2009
If you are not a brussels sprouts lover you may be after eating this recipe! I'm giving it 5 stars because while I love brussels sprouts my husband doesn't. He politely took a first helping and came back for a second helping. Very tasty I will make again. Thanks for sharing.
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Dec. 24, 2009
These were great! The only issue I had is one of my potatoes exploded in the oven, but that is not the recipes fault. In 20+ years I have never had one explode! The filling was tasty and we all thought they were good. My MIL even said they were better then her recipe:) Thanks for sharing Ponygirl I will make these again.
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Best Ever Brisket

Reviewed: Dec. 24, 2009
This is so good and easy to make. My only regret is that I didn't buy a bigger brisket. The spice rub is dead on. I did not find it to salty or to spicy. I'm just wondering how this would taste in my smoker. I guess I'll need to purchase another brisket and find out. This is easy to do and has tons of flavor. Thanks for recommending it to me, Christine- Happy Holidays!
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Stuffed Brie

Reviewed: Dec. 24, 2009
This is some seriously tasty stuff! It is easier to cut the brie when it is chilled so that should be done as soon as the cheese comes out of the fridge. I held the mushrooms out until the onions had started to caramelize. It took a while for them to start to brown. The dates were the last to go in after the mushrooms had started to soften. Watch this when you nuke it. It only took my microwave a minute to start to melt the brie. The combination of flavors in this is so tasty sweet, savory and an all around winner. Thanks for sharing I will make this again for sure.
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8 users found this review helpful

Spanish Rice Bake

Reviewed: Dec. 22, 2009
This was good. The only change I made was to add 2 cloves of garlic, and a teaspoon of chili powder. I would have added a can of green chili had I remembered. Easy to do and no problems with my rice. Thanks for sharing this is a good busy night meal. Oh, and I made it all in one pan- stove top to oven.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Dec. 22, 2009
This was tasty. I did not change a thing. Thanks for sharing.
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Creme Brulee French Toast

Reviewed: Dec. 14, 2009
I'm rating this a 5 for a simple and tasty recipe. I had every thing in my pantry to make this after being gone for the weekend. The only change was to use regular bread and I stacked them on top of each other. So simple. Thanks for the recipe.
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Chicken Noodle Casserole

Reviewed: Dec. 11, 2009
Very nice casserole. Now if I could only figure out how to do it and dirty 2 pans instead of 4! I did cook it in the pot I made it in so I only had 3 pans dirty. I wonder if you could put the noodles in raw. The mixture of the chicken and broth plus cheese sauce was pretty soupy when I stuck it in the oven. It did thicken up nicely, but it did cause me to pause and reread the directions to make sure I had followed the steps correctly. The only changes I will make next time is to add a bigger variety of veggies and sprinkle a little cheese on top too! Good, filling and economical I will make this again.l
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Kalamata Pork Tenderloin with Rosemary

Reviewed: Dec. 9, 2009
I'm going to be the lone dissenter here. I LOVE all these flavors separately, but didn't think they worked together. I got the rosemary as the top note going in my mouth and the lemon as the back note, but I also got a bitter taste which I think was the kalamata olives- which I love. I just thought the rosemary was the dominating flavor of the dish. It smelled wonderful as it was cooking and when I put the lemon zest in I thought "boy is this going to be good" I was sorry it disappointed me. Thanks for sharing.
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Butter Beef

Reviewed: Dec. 8, 2009
I really wanted to like this one because it was so easy to prepare. In truth, I was surprised by the lack of flavor. I followed the recipe exactly as I usually do the first time. I think it might be better with some tweaks, but I don't think we liked it enough to mess with it. Thank you for sharing.
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Sage Pork Chops

Reviewed: Dec. 4, 2009
I have to rate this 5 stars because my husband said they were the best pork chops I have ever made! I probably would have given it a 4 stars, but when the man starts asking where the chops have come from, well, you know your on to something. I thickened the sauce with some corn starch and it made a lovely gravy. Thanks for sharing Tiffany.
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Roasted Garlic Tyrokavteri

Reviewed: Nov. 29, 2009
I thought this was ok I would give it 3.5 stars. If you love feta you will love this dip. I thought it needed a little more dimension to the flavor. Maybe a little more oregano and regular garlic along with the roasted?
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Basil Chicken over Angel Hair

Reviewed: Nov. 23, 2009
this was a very good base recipe and I can see all kinds of possibilities with this. I just thought it needed way more garlic and next time I will increase the cloves to 3 or maybe 4. Thanks for sharing.
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1 user found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Nov. 19, 2009
I made this exactly as written. I used bone in chops and only one sweet potato because it was large, but 2 apples and 2 onions. This was a great one pot dish and I think I would make it again with some adjustments. I thought it could have used a little more spice. It was a little heavy on the pepper as written, but I adjusted for our taste. I think next time I might add a little bit more of the brown sugar and maybe a touch of maple syrup being careful not to make it to sweet. My chops and potatoes were completely done in the hour time frame and the chops were pretty moist and tender which was a bonus for us. Thanks Ashbeth for the recipe I'm sure I will make this again.
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Leftover Pot Pie

Reviewed: Nov. 18, 2009
I'm giving this 4 stars for the directions or lack of in regards to the the chicken stock/water/cornstarch. I'm an accomplished cook and had to read this recipe several times to figure it out. Finally did it my way and then looked at the recipe and got an A HA! moment. I wanted to use stock- I don't use processed food and didn't have any turkey gravy sitting around. I needed 2 Cups of stock NOT 1/4 cup- either way I knew the 1/4 cup was not enough and added way more, but I'm not sure how much because I poured direct from the carton. I then mixed the cornstarch with a little chicken stock as the thickener. Same result just got to it a different way. I had left over broccoli and green beans so I threw those in along with some green onions. I happened to have some pie crust in the house and this was an easy meal to throw together and it was tasty. I did add salt and pepper to the stock mixture. Thanks for sharing the recipe.
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3 users found this review helpful

Southern-Style Pork Chops

Reviewed: Nov. 8, 2009
I really, really wanted to like this recipe, but for me it had some issues. I make pan gravy a lot so I feel like I know what I'm doing. I think the 3/4 C of wine may have been a tad to much. In the end it was the predominant taste in the gravy. Also, my cream curdled as soon as it hit the pan, which I thought was odd. Finally the garlic powder never fully incorporated into the gravy. If I did this again I would use fresh garlic and sub chicken stock for the wine.
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8 users found this review helpful

Roasted Kohlrabi

Reviewed: Nov. 8, 2009
Very nice. I love vegetables roasted and I have never had kohlrabi. I bought at the farmers market this morning based on the recommendations of the seller. I will be getting more kohlrabi and this will probably be the way I cook it. Thanks for sharing.
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