RainbowJewels Recipe Reviews (Pg. 1) - Allrecipes.com (19900098)

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RainbowJewels

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Baked Ziti with Cheese

Reviewed: Jul. 24, 2014
As others have stated, this dish is labor intensive. In my opinion, the final outcome wasn't worth all the work, as we thought this meal was just okay. My husband stated that he wished it had meat in it. I did like the flavor combo of the bechamel and red sauces - but because this took so many pans on the stove at the same time, plus the baking dish, I don't think this is something that will make it into our dinner rotation very often. The only change I made was to cover the top in additional cheese layer with the bread crumbs to entice the kids to eat it.
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Italian Potato Salad

Reviewed: Jul. 11, 2014
I detest mayo, this I was excited to make this potato salad. I used half the amount of vinegar called for and I think that it was perfect. Next time I will cut down on the olive oil as well, because it was a little heavy. I added in some finely diced sweet onion and a bit of chopped green onion for color. Plenty of coarse salt and freshly ground black pepper rounded this out. I thought it was fantastic, and I'll make it again.
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Wavy Lasagna with Italian Sausage and Marinara Sauce

Reviewed: Jun. 6, 2014
This is a good, basic lasagna recipe. The only thing I did differently was not pre-boiling the noodles. I just layered them in uncooked and made sure there was plenty of sauce and cheese covering them. I allowed a few extra minutes of bake time to ensure they were tender and done. The Barilla wavy lasagna is easy to use and it tasted great. We enjoyed this.
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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jun. 3, 2014
I made this just as directed and thought it was wonderful. After tasting I did add just an extra sprinkle of red pepper flakes to my plate for a bit more of a kick, but that's just personal preference. Served with a side of garlic bread and a green salad, this is a fast, easy to prepare meal that's light but filling.
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Mini Rotini with Carrots and Peas

Reviewed: Jun. 1, 2014
We needed a quick lunch before an impromptu trip to the zoo. This was so simple, fast, and tasty! I did not have any leeks on hand, so I used 2 cloves of fresh, shaved garlic. I also swapped out 2 Tbsp of the olive oil for 2 Tbsp of organic coconut oil and I also exchanged the salt for coarse ground garlic salt. Finally, I topped it all with freshly cracked black pepper and shredded Parmesan cheese. Quick, delicious, and a hit with all four of my kids!
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Karen's Rolled Sugar Cookies

Reviewed: Apr. 14, 2014
I made these cookies as directed in the recipe, even though I had doubts due to the other reviews. The dough was very hard to work with and roll out. In the end, I gave up trying to make cut-out cookies and instead rolled the dough into balls with my hands and flattened them out into colorful circles. After the cookies were baked they had a nice flavor, but were very dry. I am an avid baker and I don't suggest this recipe. If you are planning to make it, definitely take the advice of the reviewers who tweaked this one. Use whole eggs, and a bit less flour. The Reynold's Parchment paper really was the saving grace for these cookies. I think they would have been burned or been too fragile if they were baked on an unlined cookie sheet. They had perfectly browned bottoms and slid right onto the cooling rack, thanks to the parchment.
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Amazing Muffin Cups

Reviewed: Apr. 13, 2014
Well, these actually are AMAZING, just like the name implies. I have made them twice so far, and they have been devoured each time. My mom came for breakfast yesterday and ate 3 of them then asked for the recipe. The only change I made was to omit the red bell pepper because my kids don't care for it. Otherwise followed the recipe. These are a bit time consuming, so I won't be making them too often, maybe once a month for Sunday brunch, but they are super tasty! Thank you, Johnsonville!
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Sauceless Spaghetti

Reviewed: Apr. 13, 2014
I remade this dish using Johnsonville Sausage in place of the pepperoni. I also omitted the green pepper since my family does not care for it. I used only one 8 ounce package of angel hair pasta, as the recipe yield states it makes 8 servings, but using 2 boxes of pasta would yield 16 servings. Using just one box gave plenty of pasta. This turned out pretty well and works great for a quick meal when you only have a little bit of time to throw something together. The kids ate it and didn't complain, so that's a win.
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Ashley and Whitney's Popcorn and Pretzel Sweet Snack Mix

Reviewed: Apr. 4, 2014
This.Was.Awesome! This snack mix was such a hit, my hubby and 4 kids devoured it and then fought over the last handful. I used a 1/2 cup of organic corn that I air popped in place of the unhealthy microwave popcorn. I also used Ghiradelli white chocolate to give it a really nice depth of flavor. My only complaint is that almond pieces sink to the bottom instead of mixing in with the rest of the ingredients. Not a big deal though. This is something that I will be making regularly when the family needs a special snack. Great for movie night!
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Best Vodka Gummies

Reviewed: Mar. 21, 2014
I've been making these for years. So much fun! (Just don't let the kids sneak any.) Two key things to remember - You need a high quality gummy, or they're just gonna melt and not absorb the alcohol. Also, definitely no plastic. You have to use only a glass dish when you make these - an 8" x 8" glass pan works really well. I just stir 'em up once or twice a day, for 7 days. They always turn out perfect. You can even freeze them for up to a year after they're made. If vodka is not your thing this works great with rum too. Rummy Bears, anyone?!
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Chicken Parmesan

Reviewed: Mar. 21, 2014
This is the BEST chicken parm, ever! Chef John knows what's up, so I didn't change a thing with this. Loved by the whole family. Yum!
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 19, 2014
This recipe was a hit. I made a few changes, but nothing major. I couldn't find tomatillos, so I just used a jar of organic salsa verde for the topping. I prepared the meat in my slow cooker with the Mazola Corn Oil and spices. I also shredded the meat instead of serving it cubed, just due to personal preference. The spice blend was very good, I ended up adding a tad more chipotle spice to it after serving, just to give it more of a kick. We really enjoyed this and I will make it again.
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Picnic Marinated Summer Slaw

Reviewed: Mar. 6, 2014
I made this just as directed, except for the optional green pepper. At first I thought this was awesome, but after a couple of bites it started to turn my stomach because it was so sweet. I should have known better when I saw the 1/2 cup of sugar in the ingredients, but I gave it a shot anyways. I tried to remedy this by adding in some more salt & pepper and some basil - it helped a bit, but it was still not as palatable as I would hope for. I just personally am not a fan of sweet vinaigrette dressings. I would like to try this again though with some fresh summer veggies from the garden. Next time I think I will try it with apple cider vinegar, salt, pepper, and dill and omit the sugar. If you like sweet vinaigrette though, you're going to love this.
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Chef John's Salt Roasted Chicken

Reviewed: Mar. 4, 2014
We really enjoyed this chicken! I love making whole chickens and do so at least twice a month. This recipe was a nice change up from my usual rosemary and garlic roasted bird. It did turn out rather salty, and I used coarse ground kosher salt - but it wasn't inedible salty. (and of course, I expected it to be salty!) I prepared this in my infrared oven which I believe helped the skin to crisp very nicely. The whole thing was a beautiful, uniform golden color. My husband, teenage daughter and I loved the sauce, but my young children didn't care for the lemon flavor of it, so next time I will try making it with white wine in place of the lemon juice. This recipe is a keeper that I will make again and again.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Feb. 28, 2014
I'm giving this recipe 4 stars based on the rub only. We did not care for the grapefruit salsa. My family does not eat salmon, so I first made this recipe using boneless, skinless chicken breasts that I pounded flat. The chicken turned out with a nice flavor, but it didn't wow me. My best friend does eat seafood, so I prepared the salmon for her as directed and she really enjoyed the fish. She said that it was mainly sweet and could have used more spice in her opinion, but it was still good and she would eat it again.
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Beerbecue Beef Flank Steak

Reviewed: Jan. 13, 2014
I had a flank steak that needed used up, so I made this recipe on a whim. We really enjoyed this, my husband kept going back for more. I didn't have any strong beer on hand, just a Bud, so that's what I used and it was just fine. This was a nice change of pace from my usual flank steak preparation.
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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Dec. 31, 2013
This was wonderful! I made it for a small New Year's Eve dinner with just my family of six. I prepared this exactly as directed and it turned out just perfect. Definitely a keeper.
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Doggie Biscuits I

Reviewed: Dec. 11, 2013
This was a 5-star recipe with the changes I made. Firstly, wheat and white flour aren't really good choices for dogs. Instead I made my own oat flour and used that instead. I replaced the water for pumpkin puree, because it is a very healthy food for dogs and I upped the peanut butter to 1/4 cup so they would hold together better. I completely omitted the canola and vanilla extract. My dogs absolutely LOVED these treats and I made a double batch to give out to my neighbors for their dogs too.
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Slow Cooker Pumpkin Steel Cut Oats

Reviewed: Dec. 5, 2013
This oatmeal turned out less than exceptional. The only change I made was to cut the cinnamon in half, and use regular brown sugar in place of Splenda. At first this smelled so good while it was cooking, just like pumpkin pie. I checked on it after 3 hours and it seemed like all the pumpkin flavor had been cooked out of it. It was finished in 4 hours and I put it in a Tupperware bowl in the fridge to eat all week. I noticed it was VERY thick. In the morning I reheated it on the stove top and had to add about 1/2 cup of milk to make it the correct consistency. It was still lacking in flavor so I opened another can of pumpkin and stirred in an extra Tbsp to my portion & a tsp of cinnamon-sugar. I hate wasting ingredients, especially something pricey like organic, steel cut oats. This needs a lot of tweaking. Not sure if I'll try making it again after this batch is gone.
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Thanksgiving Leftovers Casserole

Reviewed: Nov. 30, 2013
This recipe turned out a lot better than I was expecting. Honestly, I love my Thanksgiving leftovers and I eat them, as is, for breakfast, lunch, & dinner. My husband gets bored easily though, so I gave this a try. I wasn't expecting it to be great, but it was. I reduced the servings to two, because I didn't want to use up all my leftovers. I used my homemade stuffing, green beans we had instead of mixed veggies, and we don't care for mayo so I swapped it for leftover gravy so the dish would have moisture and it worked like a charm. This was so simple to throw together and it tasted wonderful. I will keep this recipe handy to use throughout the year for quick meals when I have leftover chicken to use up.
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