Jayme Recipe Reviews (Pg. 1) - Allrecipes.com (14293178)

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Delicious Ham and Potato Soup

Reviewed: Apr. 3, 2014
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.
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Grands!® Pepperoni Pizza Bake

Reviewed: Mar. 19, 2014
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.
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Seven Layer Tortilla Pie

Reviewed: Jan. 20, 2014
I made this easy casserole for our dinner last night. I really like that this recipe is quite versatile in what you can do with it. I replaced the two cans of pinto beans with one can of fat free refried beans. I used low sodium black beans, and canned diced tomatoes with green chilies, instead of fresh tomatoes. The cheese I used was Monterey jack. I added half a taco seasoning packet to each bean mixture, but I'm not sure it was needed. We topped this with sour cream, and salsa or taco sauce. I sliced this into eight servings, instead of 6, and that smaller serving was plenty. It worked beautifully in my covered, glass, round casserole dish. The kids really liked this, and we had no leftovers. This will become a regular in our house. This could easily be made with corn tortillas. I may make this when my son's friend, who has a wheat allergy, stays with us. He also has a dairy allergy, but the cheese could easily be left off. Then it could be placed on the table with other condiments for people to add as they wish. In the future, I think I will replace both the salsa and tomatoes with pico de gallo. I served this with a green salad, and it made the perfect Sunday night meal. It could easily be made ahead, ready to pop in the oven on busy weeknights. Olives, chicken, corn, avocados, and ground beef could be used to change it up.
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Chef John's Lemon Bars

Reviewed: Jul. 2, 2013
Yum! These turned out great! I used salted butter, because it's what I had, so I didn't add the 1/4 tsp salt called for in the recipe. And I completely forgot to add the zest. They are still really good. Exactly what I think of when I think of lemon bars. And so simple to make, too! My 9 year old helped me. This recipe is a keeper!
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Chex® Lemon Buddies

Reviewed: Dec. 20, 2012
Yum! The only change I made was to bake them at 250 for 20 minutes, stirring them once halfway through, because I like this kind of stuff to be crispy. Delicious! I need to do neighbor goodie plates before I eat it all. I'm half tempted to make another batch.
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Spiced Holiday Sugar Cookies

Reviewed: Dec. 18, 2012
This is the only sugar cookie recipe I ever use. My daughter begs me every year for gingerbread cookies, but I hate gingerbread. This is my compromise. You still get a yummy, spicy cookie without such a strong, harsh flavor. The only changes I make are to up to cinnamon to 1 1/2 tsp, because I really love cinnamon, and to only bake for 7 minutes. Any longer than that, and the dough spreads too much and the cookies become misshapen, and 7 minutes (in my oven, anyway) is plenty long enough to bake them. We just made a batch, tonight. We can't wait to decorate them, tomorrow!
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Candy Cane Cookies from Gold Medal® Flour

Reviewed: Dec. 4, 2012
This dough is missing something, or has too much of something. I'm thinking both. I'm thinking the cream was not needed. I'm thinking it needed at LEAST another cup of flour. It chilled in my fridge for 3 days before I finally got around to being able to shape them. I had hoped this would be a fun baking project for me and my kids. But this dough was way too frustrating to work with for kids. It's very flimsy and sticky. Even with coating our hands, surface, and lightly dusting the dough with flour, it stuck to everything. When we would finally get a little bit rolled into a couple tubes, it would fall apart when trying to twist it. I gave up after the second candy cane. So then we tried rolling both colors out with a rolling pin thinking we would put one on top of the other, and then roll together and cut into slices so they would look like peppermint hard candies, but the dough stuck to the wax paper we were rolling it on. We tried using a butter knife to separate it and it would stick to the knife. We finally just rolled the dough into little solid color balls, using lots of flour to minimize sticking (too much flour), and baked them that way. The results were really flat, flaky, crumbly cookies. They taste okay, though they seem a bit too rich to me. But the consistency is all wrong. Next time I'll just use my old tried and true sugar cookie recipe and flavor it. If I could give this zero stars I would.
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Savory Beef Stir-Fry

Reviewed: Oct. 21, 2012
This was a nice base recipe. I did make some changes, according to what I had on hand. I used pork, so I used a teaspoon of chicken bouillon granules instead of a cube of beef bouillon. Also to save myself a pot to clean, I cooked the meat first, in the sauce, with the oil and water chestnuts with liquid, added. Added the stir fry veggies once the meat was mostly cooked through, and cooked until heated through. I thought it could use some extra flavor so I added curry powder, ginger, cinnamon, and garlic powder, to taste, and a teeny amount of crushed red pepper. Served over drained ramen noodles that were flavored with a packet of chicken seasoning. Garnished with a sprinkling of sesame seeds. This made a great, cheap meal. Next time I'll be sure and add a can of mushrooms, and it would taste good with sesame oil, if you have any. I was out and used canola. It would be good over rice, as well.
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Hearty Minestrone

Reviewed: Sep. 7, 2012
Great soup! I used sweet Italian sausage, instead of hot (I'm feeding kids). I sauteed the sausage with the pepper, onion, and celery in a little cooking spray. Then I dumped that into my crock pot with all the rest of the ingredients, except for the pasta. I used tomato juice instead of red wine, and diced Italian style tomatoes for the whole tomatoes. I let it cook on low all day long, and then added the pasta at the end and let it cook on high for 30 minutes. This made a very nice soup that was delicious and kid friendly, and packed with veggies. Next time, I think I will double the broth so I can add even more veggies, such as green beans, carrots, green pepper, yellow squash, kidney beans, spinach, parsley, etc. Though, I thought the broth to ingredients ratio with the recipe as written was perfectly fine. But then, I prefer a thick, almost chili or stew-like soup.
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Baked Mashed Potatoes

Reviewed: Aug. 27, 2012
I will be doing this one again, for sure. I used russet potatoes, subbed sour cream for the cream cheese, and used onion powder instead of a fresh onion, because those things are what I had on hand. I also added parsley and some pressed garlic. I was a bit worried that my main course was going to be finished and ready to eat before the egg had time to cook, so I left that out, and just baked the potatoes without it. I didn't need to worry though. Next time, I will cook and mash the potatoes ahead of time, and add the egg, so I can take the worry out and just pop it in the oven. These were delicious. Very flavorful, and although I did serve these with gravy, they could have been eaten without it. The leftovers will make a delicious shepherd's pie tomorrow night.
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Juicy Roasted Chicken

Reviewed: Aug. 27, 2012
I'm giving this recipe a 5 for how easy it is to follow. I have roasted chicken before, but needed something, if only for roasting time information, because I could not find a chicken with a pop up thermometer. I did change this a little bit, as I was out of celery. rubbed margarine all over the chicken, under the skin, and inside the cavity. I seasoned the bird inside the cavity and on the outside with cajun seasoning, rosemary and onion powder. Then I sliced several cloves of garlic and inserted them inside the skin, throughout the cavity, and tucked into the wings and legs. I basted once, about an hour into roasting. This was really moist and flavorful, and the drippings made a delicious gravy. I ended up with only 1/2 lb of chicken leftover that I will put in a casserole for tomorrow night.
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