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

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Arkansas Green Beans

Reviewed: Jul. 23, 2009
oh my!, these are really, really good. I used fresh green beans and fresh garlic. I cut the sugar in half and it was fine(always find recipes to be to sweet). I will be making these again and they will show up on the holiday table. Caught my son dipping bread in the sauce. Thanks for sharing. YUM, YUM!!
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108 users found this review helpful

Tapenade

Reviewed: Jan. 27, 2003
This was VERY yummy and EASY to make. I took the suggestion of another reviewer and did it in a processor. It is great as a spread on a sandwich or on a cracker. Don't let the anchovies sway you to not make.....you can't even taste them. This will become a staple, Thanks, Jim!
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93 users found this review helpful
Photo by SWEETJAM

Cajun Spiced Pork Chops

Reviewed: Jul. 28, 2009
very nice spice to this one. I have some leftovers that I'm going to use for tacos tomorrow. Followed the recipe exactly except I used real butter and evoo and I didn't have sage, BUT I think I would like it better without. I served it with home made apple sauce and a tossed green salad. Thanks for sharing.
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67 users found this review helpful

Christmas Breakfast Casserole

Reviewed: May 4, 2008
I had some left over croissants that I needed to use so I decided to try this recipe since I had all of the ingrediants in my pantry. After reading the reviews I decided to add the milk one cup at a time until I got what I thought was the desired consistancy noting that after a night in the fridge most of the liquid should be absorbed by the bread. I ended up keeping all the ingrediants and measurements the same only cutting down the milk from 3 cups to 2 cups. This turned out perfect and it was easy and simple to make. I wondering if people end up with to much liquid because it calls for 7 slices of bread. I don't know about you, but 7 slices could leave you with different amounts of bread depending on the size of the slice, thickness ect. My guess is that if you got a runny mess there was not enough bread used. I used 7 croisssants which would have been more volumne than if I had used 7 slices of bread. Hope this helps. I'll be making this again and can see where you could add in a lot of different ingrediants to make this your own. Thanks for sharing.
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64 users found this review helpful

Elegant Lemon Pork Chop Bake

Reviewed: Jun. 1, 2003
I just finished eating this dish. I don't think I would make it again as it is. It seems to me that it is a bbq sauce want to be. I would expand on the sauce a little bit further. It reminded me of a bbq sauce my mother has made for years and I think it would work for this: 1 cup ketchup, 1/3 cup worcestershire sauce, 1 T of chili powder, 1 T of salt, 2 dashes of tabasco and 2 cup of water. Put in a sauce pan until mixed and heat it up pour over the pork chops with lemons and sliced onions.....Yum. 450 for 30 minutes then go to 350 for 45 minutes. You'll get more of a bbq sauce and it is tasty...
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45 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Oct. 13, 2003
Just got done eating this for dinner. It was yummy! I just need to remember to set the grill very low because the sugar content tends to burn easily. I used on flash frozen filets and we all loved it! I will make this again. Update: this has become a staple and I make it often. It is good!!Thanks Christine.
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43 users found this review helpful
Photo by SWEETJAM

Granola Energy Bars

Reviewed: Apr. 18, 2009
The jury is still out on this one. They have a nice flavor to them. The only thing I'm not sure about is the chocolate. I thought these would be the perfect snack for my husband when he hikes and bikes, but I think the chocolate topping might make them hard to manage. I followed the recipe exactly the only thing I did different is not melt the chocolate chips I just sprinkled them on top of the bars and stuck them back in the oven for a minute then spread them. One less thing to clean. Thanks for sharing.
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41 users found this review helpful

Elegant Penne with Asparagus and Shrimp

Reviewed: Apr. 12, 2008
I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper, but the recipe stated to taste. I would do this again, but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing.
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38 users found this review helpful

Garlic Sauteed Artichokes

Reviewed: Jan. 3, 2003
I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!
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35 users found this review helpful

Kim's Macaroni Salad

Reviewed: May 19, 2008
It has been years since I have made macaroni salad and I usually make the recipe off the Hellman's jar. This was good. I was a little concerned with the amount of vinegar in the sauce because it had an overpowering smell, but it gelled in the end and was fine. I only used 1/2 of a jalopeno because mine were HUGE, but I wish I had used the whole thing because for some reason when they are chopped up fine they are not that spicey. I think you have to make this several hours ahead so the flavors have time to mix and the sauce firms up. I will make this again. Thanks for sharing.
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32 users found this review helpful

Orzo with Kale

Reviewed: Apr. 25, 2010
I have never had kale before and I got a bunch in my bountiful basket this weekend. I found this and we LOVE orzo so I thought I would give it a try. Not sure why you need the turmeric other than it makes your orzo a pretty color. This makes a HUGE side dish. I normally only make half a pound, but I wanted to follow the recipe. Make sure you stem the Kale- it doesn't get soft and I was glad I did a good job on all but one leaf. Kale is not bad, but I think the lemon juice and parm is a little on the light side for this much orzo. I also found my kale starting to burn with no water just the evoo to cook it in and my garlic was clearly on the brown side. If I did this again I would cook my garlic then add a little water or stock to steam my kale instead of cooking it in the oil. Some of the pieces got really crispy. Thanks for sharing overall it was good I would just make a few minor changes next time.
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31 users found this review helpful

Honey Glazed Pork Tenderloin

Reviewed: Feb. 24, 2007
I just got up from the dinner table and this one is a keeper! It is similar to another recipe that I have that has ginger, garlic and hot peppers in the mix. I added 2 cloves of garlic and red pepper chilli flakes to the sauce. I also basted it every 5-10 minutes so a lot of the glaze would be on the outside of the pork. I would suggest adding parchment paper to the pan because of the high sugar content of the glaze. This will make for easy clean up. Thanks for the recipe, Mokonak.
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31 users found this review helpful
Photo by SWEETJAM

Spicy Roasted Edamame

Reviewed: Oct. 4, 2008
These are pretty darn good. I added garlic powder (thought it would work with the spice combo) and I do not have dried basil just fresh so I deleted that spice. I thought it needed some salt, but other than that it is good and spicey and would make a good beer drinking appetizer. Thanks for sharing.
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28 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Dec. 10, 2007
This was really, really good and best of all I had every thing in my pantry. It reminded me of Greek mousaka with the cinnamon, nutmeg and ground beef. It was interesting, but in a good way. There were a couple of things I did a little different from the original recipe. I browned the beef and then put the veggies and seasonings in (I would have liked to have figured out how to do it in one pan, but didn't want to press my luck). I couldn't figure out why you needed to take the beef out or add the extra oil. It turned out just fine. Next time I would only use one rib of celery and cut it up fine since my onion and red pepper (didn't have green) were chopped up fine. I also didn't have any half and half, but I had sour cream and I added 2 tablespoons and it was fine. This was fast and easy and tastey. This is a keeper. Thanks for sharing!
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28 users found this review helpful

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Mar. 17, 2010
I made this last night with a couple of modifications. I used spaghetti instead of chinese noodles because that is what I had on hand. I also used fresh garlic and ginger- taste so much better then the dry. I used green onions instead of the white- just personal preference. I used only 1 Tablespoon of the sweet chile sauce and the rest I used the garlic chili sauce- we like spicy more than sweet. Instead of napa I used regular cabbage because I had that on hand from a corned beef. This is a forgiving recipe and you can really add or subtract your flavors, veggies and spiciness based on your personal preferences. It made a HUGE amount of food. Thanks for sharing.
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23 users found this review helpful

Orzo with Tomatoes, Basil, and Gorgonzola

Reviewed: Mar. 22, 2009
This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.
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Amazing Spicy Grilled Shrimp

Reviewed: Feb. 29, 2008
This recipe is good, but as written it is very very spicy. I used tabasco as my hot sauce and after putting 1 tablespoon in I tasted it and it didn't seem that hot so I added the other. I wish I had only added the one. I like it spicey, but my kids only like it a little spicey. I also used sirachi (thai chili sauce) because I didn't have chinese. Other than that, I made the recipe as stated. I will try this again for sure, but not use as much tabasco.
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23 users found this review helpful
Photo by SWEETJAM

Sweet and Spicy Tuna Salad

Reviewed: Apr. 24, 2009
Yes, yes, yes! Finally a tuna salad that is simple, but complex and worth a second try for sure. Heres the thing the author says: "you can adjust ingredient amounts for a personalized taste." I did just that. Knowing that 1/2 C of relish would be way to much and 1/8t of Sriracha would be way to little. I went with 1 tablespoon of both. Sweet and savory and surprising good! Thanks for sharing I will make this again.
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22 users found this review helpful

Baked Beans II

Reviewed: Apr. 20, 2003
Took this to a brunch and really liked it. I put in 1T of worcestershire instead (I think it brings out a smokey flavor) Was very easy and yummy, thanks, Jackie. ** Made this for a second time. This time I double it and added pork saugage like some of the other recipes. YUMMY! It was a huge hit at the bar b que!**
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22 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jan. 17, 2011
This is a delicious antipasto salad. Probably one of the best ones I have made or eaten. Very flavorful. Again, I think this is one of those recipes that it pays to use good quality ingredients. The dressing is fabulous and I used a very good syrupy balsamic vinegar for it. Thanks for sharing. Took this to a volleyball tournament and it was gobbled up quick. For anyone who is wondering asiago cheese is a cross between parm and moz. Not as soft as moz, but nutty in taste like parm.
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