Jill Recipe Reviews (Pg. 1) - Allrecipes.com (19974826)

cook's profile

Jill

Reviews

Menus

 
View All Reviews Learn more
Photo by Jill

Acorn Squash Soup

Reviewed: Oct. 9, 2011
Great recipe! I added carrots and doubled the veggies but this recipe would be good as is, as well. Very warming and hearty.
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Beets and Sauteed Beet Greens

Reviewed: Oct. 9, 2011
Great recipe. My beets didn't have the tops so I didn't get to try the greens. I didn't peel them and I wouldn't reccommend that you do; the skin softened up and really added to the dish. The seasoning didn't really penetrate the beet, though and they were rather plain. Next time I will probably quarter the beets before cooking just to get some better flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Simple Mac and Cheese

Reviewed: Oct. 9, 2011
Really good! I used condensed cheese soup and a whole block of cheese, though. It had a very mild cheese flavor and was just the right consistency. It helped to microwave the cheese mixture before adding to the pasta.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Jill

Coconut Curry Tofu

Reviewed: Oct. 9, 2011
I made this recipe as is and it was indeed really runny. Good flavor, but the consistency was way off. I seared the tofu to firm it up a little more and I cooked the veggies for about 20 mins so that they wouldn't be so crunchy. I would reccommend using regular coconut milk. True, there is more fat, but the fat is necessary to hold the dish together and keep it from becoming soup. Also, for a better flavor, add some lemongrass. Just make sure to cut it finely because it doesn't soften when cooked. The brown sugar seemed superfluous and you can leave it out without any difference in taste. Also, green curry is a lot more complementary than the standard yellow if you're able to get it.
Was this review helpful? [ YES ]
4 users found this review helpful

Marinated Tofu

Reviewed: Oct. 9, 2011
Definitely freeze the tofu and thaw before cooking this. Also, be sure to pat/squeeze the excess fluid out of the tofu before cooking. Otherwise it's a lot like eating a warm, wet sponge!
Was this review helpful? [ YES ]
6 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States