Jayme Profile - Allrecipes.com (14293178)

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Recipe Reviews 12 reviews
Grandma's Green Bean Casserole
I have had my eye on this recipe for years, and finally decided to try it for Thanksgiving this year, rather than the standard cream of mushroom soup recipe I always make. I really liked this! I thought it was better! I made a few changes, per our family's taste. I sauteed the onion in the butter, because I don't like crunchy onion. I also added some black pepper and garlic powder to the sauce. I mixed half of the cheese into the casserole, as I always do in my regular recipe. And green bean casserole is not the same, to me, without the french fried onions. So, I mixed some into the casserole, as well as crush some into the cracker crumb crust. My 8 year old daughter loved it and gobbled it up! If I hadn't been so full after my first helping, I would have eaten seconds, and I know what I'm eating for lunch tomorrow! One thing to note for next time: I don't think it needs as much salt, so I will try using half the amount next time, but that may be because of my addition of the fried onions, which are salty anyway. In my regular recipe I also like to include water chestnuts, and I will try that next time. I loved the addition of the garlic powder, and next time I will be sure to have enough fresh garlic that I can use that instead and saute with the onion (I used the last of mine in our mashed potatoes).

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Delicious Ham and Potato Soup
This was a very good soup on a cold evening, when I wasn't feeling well. It actually reminded me a lot of my mom's New England Clam Chowder with ham instead of clams. Just good all around comfort food. I made some changes, mostly by accident. I used more like 4 cups of (red) potatoes. And then because I wasn't feeling well, I misread the amount of onion and celery, so ended up using a little more than twice the amount called for. I sautéed the onion in a little oil before adding it to the soup, but that is just a personal preference thing with the onion consistency. I like it soft in a soup, and just boiling it never gets it soft enough for me. I used an 8 oz package of diced ham. I did not add any salt to this recipe because ham and bouillon already have quite a bit. I decided to wait to see if it really needed it later. I used half black pepper, half white. I thought the water looked like not enough liquid, and again because I wasn't feeling well, hadn't read ahead to see how much milk would be added, so I added an extra cup of water. I cooked the milk mixture much longer than the recipe stated to get it to thicken. I finally turned it up to medium heat, and it took more like 10 minutes. The result was yummy, and I have already enjoyed leftovers and will make again. Next time, I will only use 1 tablespoon of bouillon, and half the pepper, and leave out that extra cup of water. Everything else I'll keep just how I made it.

0 users found this review helpful
Reviewed On: Apr. 3, 2014
Grands!(R) Pepperoni Pizza Bake
My daughter has play practices every day after school this week, leaving her a very limited amount of time before bed in which to do homework, eat, and shower. This recipe was great last night. The only change I made was to add some black olives to the toppings. I got the casserole assembled before leaving to get my daughter from practice, and had the oven preheat while I was gone. It was all ready for me to just pop in the oven after we got back, and baked while she got some math homework done. This recipe is simple enough that my 13 year old novice chef was able to easily help. The only suggestion I have is that the cooking time is not long enough, and as 8 oz containers of pizza sauce are difficult to come by, there is some unnecessary waste involved. Next time I will be sure to double the recipe to make two of these, and bake them for 30 minutes.

6 users found this review helpful
Reviewed On: Mar. 19, 2014
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Cooking Level: Intermediate
About me: I live in beautiful wine country, Northern… MORE

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