Jewels Recipe Reviews (Pg. 1) - Allrecipes.com (12021454)

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Classic Hash Browns

Reviewed: Mar. 21, 2012
I watched Chef John's video on this recipe & realized that my fresh taters always turned brown. I had given up on using fresh potatoes for hash browns & had turned to frozen. I used my food processor to grate an entire big yellow onion. Next I grated 8 russets & added that to the onion. Yum - I kept flipping these to make sure all of it turned brown & yummy! Rinsing potatoes in cold water, like rice. Who knew! Love that I learn something new all the time on this site!
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225 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Mar. 26, 2012
Tweaker alert. I used the basic recipe but changed the seasonings due to my "NON-Gourmet" children who will never eat Thyme flavored anything. The sauce recipe works fantastic & I was quite proud of myself for pulling this off. You should not leave the stove during the sauce whisking portion. The reviews talked a lot about sauce vs. pasta amounts. My men like sauce. I used a 16 oz large elbow macaroni package. I "sort of" doubled the sauce. It was perfect. I am writing this up because I use other people's suggestions all the time. Hope this helps someone! I used: 1/2 c. butter, 1/2 cup flour, 1 T. Chili Powder (think chili), 1/4 + teaspoon of Red Chili Flakes, 5 cups of 2% milk, 1 tsp. Worcestershire Sauce, 3 tsp. Kosher Salt, 5 good handfuls of already grated Cheddar/Jack Mix (Costco), 1 good squirt of Dijon. Followed the sequence of directions, but changed the seasoning & amounts. For the crust - I discovered I DID NOT have the Panko Break Crumbs I thought I had. I used 2 T. Butter with 1/2 cup Italian Bread Crumbs + 1/4 c. Crunchy Onions (think green bean casserole), mixed well, sprinkled on top & baked in a 10 X 15 - greased. Wonderful - my men ate 1/2 of the tray last night & I am sure the rest will be gone today! Thanks Chef John for the basic recipe! Update: I still do what I wrote in my original "tweak" of this recipe, but if this is for an adult buffet, I have added jarred Jalapeno slices at the very last stage of putting it in the pan. It gets rave reviews!
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43 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Feb. 15, 2011
OMG! HUGE HIT for my Valentine's Day Party. Took tips from other reviewers. Added 3 T Butter + 1 tsp. Baking Powder + Vanilla + 1/2 tsp Salt for each batch. I did a double batch! Cooked the Garbanzo Beans in the water from the can in the microwave to soften them first, and picked out the popped shells and discarded the skins/shells. Cooled and rinsed. Used my Blender to puree because so many commented that it had a Humus texture. Blender was working hard, but I did a double batch (2-15 oz cans) and mixed the eggs and vanilla in with the blender cycle! THE BOMB! Put Boysenberry Preserves (seedless) in between the two 9" cake round layers and decorated with a choc glaze and fresh berries. Revealed the Garbanzo Bean incredients AFTER everyone had munched down this cake - raving about it! Served it with Vanilla Ice Cream. Have a request to make it for Passover. You need flourless cakes for Passover! A must - even for picky people - everyone raved! Super rich! FIVE STARS! A new staple for dessert!
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38 users found this review helpful
Photo by Jewels

Manicotti Shells

Reviewed: Mar. 3, 2011
LOVE! Never buying shells again. So easy. Followed another reviewers suggestion and added 1 cup water and 1 cup 2% milk. Used a generous pinch of Kosher Salt, added granulated garlic and whisked. Used 8" pan that I sprayed with Canola Oil Spray and wiped with a paper towel. Made large "shells" (1/3 cup at a time) and then stuffed them with Cottage Cheese (low fat Knudson), parmesan and fresh white Italian cheese mix (bagged) chopped fresh basil, granulated garlic, onion powder, parsley, oregano, salt and pepper. Beat the Cottage Cheese mixture with a whisk so it would resemble Ricota (hiding ingred. from hubby). Mixed roasted veggies in with the cheese. Wrapped each Shell like a burrito and placed in a layer of sauce. 9 X 13 glass pan - sprayed with cooking spray. Covered all with sauce and cheese. So So Good! Posted two pix of my efforts. Hubby ate 1/2 the pan. DEFINITE KEEPER!
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24 users found this review helpful

Creamy Italian Chicken and Orzo Skillet

Reviewed: Jul. 22, 2011
Like to make my own sauces - "BUT" had a serious coupon for this cream cheese Italian mixture, so I bought it. It would be fantastic as written, as the Cooking Creme is very tasty, thus the five stars. I am a "tweaker" - so this is what I did - if it inspires you to walk on the wild side and veer off the directions. I did it as a one pot meal. Little butter and EVOO to saute lots of veggies (Zucchini/Red Onion/Mushrooms/Sun Dried Tomatoes/Yellow Squash/lots of garlic and chopped tomatoes. Saute until lightly browned. Remove from pot and set aside. I didn't wash the pot. Using whatever was still in the pot (not much) I browned a whole box of Orzo in Butter (2 T.) until it browned lightly and then added a full box of chicken broth and cooked it down until it puffed (25 minutes) Added Cream Cheese Italian blend and mixed until Orzo was covered and then tossed back in the Veggie mixture and mixed. Served with a Salad. The whole family loved. Little kids would like this too. I also added red pepper flakes - which you could not do - because I wanted a little zing!
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17 users found this review helpful
Photo by Jewels

Chocolate Ganache S'mores

Reviewed: Jun. 17, 2011
Teenagers (6 of them; 15-19 years old) rated this 10 stars. I didn't taste it - it looked like a cavity in the making and I don't like marshmallows. They ate the 13X9 tray in an hour. Not kidding! I used different sizes of marshmallows because I thought that would make it visually interesting. DO NOT TAKE YOUR EYES OFF IT when it is under the broiler. 1 minute is too long to brown marshmallows. Re-reading recipe today, I realized I forgot the cinnamon. Did not matter to the boys. Good, fun, recipe! Thanks and I took two pix to document it!
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16 users found this review helpful
Photo by Jewels

Creamy Italian Chicken

Reviewed: Jan. 24, 2012
There are 4 hungry Man/Boys (ages 17-22) at my table inhaling this. I asked; "How many stars?" They said; "Ten!" I would give this a 4 - kinda reminds me of cafeteria food. Not my thing. The man/boys are happy! I cooked this with 3 large frozen chicken breasts & knew I would be gone all day at work. It got 7 hours in the crock pot on low & I shredded the chicken instead of cubing it because it started out frozen. Added almost 1/2 tsp. of red pepper flakes & some black pepper because that is our thing. It tastes good - I would tweak it with veggies & onions next time. Good base! Thanks!
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15 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Jan. 3, 2012
DH's question: "Was someone drinking when they came up with this?" Don't care - it is amazing! I cringed when I read about all the "Packages" of pantry treasures that were going into this.....but....this morning, while trying to throw dinner into the Crock Pot before work, it was a "What the heck!" 8 hours in the Crock Pot on Low. Added (Tweaker Alert) 1/4 tsp. Red Pepper Flakes and 3/4 cup of water & Celery & Granulated Garlic. (Not too tweaked - I hope)! This was delicious and I will suffer my rings not fitting tomorrow. Really good! Teenager's attacked it when they showed up after 9pm. Gone. 5 lbs. of chuck roast, whole bag of baby carrots, gone. They got hamburger buns out of the cabinet & were dipping the buns into the left over gravy. It is that good. Next time, will probably stick to the 1/2 cup of water instead of bumping it up to 3/4 cup water. Totally will add this to the Recipe Box! More than 5 stars!
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14 users found this review helpful

Spinach Brownies

Reviewed: May 10, 2011
Delish! Used 12 oz. fresh mozzarella cheese, 16 oz frozen spinach (not chopped) 1/4 cup butter as suggested by other reviewers. Mixed 1/2 WW Flour and 1/2 AP Flour. Small onion chopped that I nuked in the microwave with the butter.Added granulated garlic and fresh ground pepper. Did I say DELISH? I will use this for an appetizer for 4th of July. Nothing in this will die in the heat and it is savory and wonderful! UPDATE! Made this exactly as written except sub'd in Broccoli - chopped, that I had microwaved. So Good!
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13 users found this review helpful

Raspberry-Lemon Pie In a Toasted Coconut Crust

Reviewed: Apr. 17, 2011
Uh-Oh.....made this last night....will re-review and update. Right now the coconut crust is ready and waiting in the 9" pie plate - which looks WAY WAY too big for the amount of filling this recipe yielded. 3 Stars for the portions being Way Off! Will likely redo the crust into a flat, large tart pan. The color on the filling is beautiful and it did set up nice! Need this for early Passover dinner tonight! Yikes! UPDATE - everyone who likes lemon said they liked it - but it is more of a curd than a custard. Now that I see the picture posted - mine looked the same. Like a runny Lemon Meringue pie. For Passover - no flour - desserts are tough. I cringed watching people take heaping spoonfuls and fwack it onto their plate to get it off the spoon. Won't make this again. 3 Stars because it tasted good! 1 Star for portion sizes (filling vs. crust) being way off. 2 Stars for presentation! Sorry!
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13 users found this review helpful

S'more Brownies

Reviewed: Aug. 11, 2012
Used Ghiradelli Brownie Mix - 2 bags for a 13 X 9 Batch. (Costco) It has chocolate chips in the mix. Baked per box directions for 45 min. Last 7 min. added the s'mores mixture. Used 2 heaping handfuls of mini marshmellos, a 10 oz bag of milk chocolate chips and 6 graham crackers that I put in a baggie to "smish". Topped Brownies in the last 7 minutes of baking and put back in the oven. Perfect! Teenagers rated it 5 stars and said; "So BOMB!" Looked like a cavity to me, but smells amazing!
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12 users found this review helpful

Garlic Spinach

Reviewed: Jan. 13, 2013
Used 2 T. Butter & 3 large cloves of garlic chopped. Followed the directions except I used the Salt Grinder and ground sea salt into the garlic butter cooking on low. Used a WHOLE HUGE Package of Costco Spinach and just added large handfuls and kept turning it. Forgot about the lemon because I was BBQ'ing the rest of dinner. Will definitely be making this again. Doesn't need the lemon. This was delish! DH really liked it too and he is a "Creamed Spinach or forget it" guy. Great find!
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10 users found this review helpful

Awesome Italian Hoagie Spread

Reviewed: Feb. 12, 2012
I made this as written first....eyeballed it & thought that it would be gone is 10 seconds with my house of men. Tasted it. It was very good. 5 stars! The only sub I made on the original recipe was to use the package of mini heirloom tomatoes (I cut them in big pieces) because that was what I had on hand. Tweaked it because after I made it - it would not feed 15, which seems to be how many I cook for. Doubled everything except the mayo & added 1/2 cup (chopped them) fire roasted peppers (Trader Joe's Jar), Red Onion (chopped) Granulated Garlic - 2 heaping teaspoons) 1 tsp. Italian Seasoning, 1 can chopped stewed tomatoes with liquid (lower fat than adding more mayo). Let the whole thing sit in the fridge for an hour before the Menfolk found it & started eating it. Let's just say it should have fed 15 when made. Huge Bowl! There is about 1 1/2 cups left 3 hours later. Good Man Food & I liked it too!
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10 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Jun. 18, 2013
Followed the recipe almost exactly...which I never do. We have nut allergies so I doubled the Vanilla and left out the Almond Extract! I couldn't resist adding a bunch of the beautiful fresh blueberries that I had just bought. Poured 1/2 the batter into my tube pan and sprinkled blueberries on the batter (3/4 cup?). Covered the blueberries with the remaining batter and baked for 60 minutes - not done. It needed the full 80 minutes. 18 year old started cutting it before I could photograph it (really pretty) and took one bite, closed his eyes and said; "BOMB!" THAT FOLKS - IS AS GOOD AS IT GETS! Smells amazing and pretty too. 5 Stars!
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9 users found this review helpful

(Gluten Free) Magic Cookie Bars

Reviewed: Dec. 22, 2012
I make these for My Brother in Law who is Gluten Free. You can "tweak" the recipe and add tons of different kinds of nuts and chocolate candies and carmel on top. I switch it up all the time. Works best with parchment paper in the bottom of the pan. Enjoy!
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8 users found this review helpful

Omelet in a Mug

Reviewed: Nov. 3, 2012
This was Good. Not great. Certainly works for a quickie breakfast. My son is a Welder who lives on the road in hotels. Must tell him about this. Per other reviewers - I used a splash of milk two 2 whole eggs - whisked them good with a fork. I then added bacon and cilantro. Quick mix again. Cooked in a 2 Cup Glass Measuring Cup sprayed with butter spray, for 1 minute. Stirred with a knife, added the cheese and hot sauce and nuked for 45 more seconds. Good. Not fantastic, but would do it again if I needed a quickie breakfast.
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8 users found this review helpful
Photo by Jewels

Easy Gourmet Pumpkin Soup

Reviewed: Jan. 9, 2012
There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something wonderful from that Restaurant. Very Gourmet. Very Vegetarian. I give it 5 stars. The Curry adds a bite/zing that I loved. DH (Meat & Taters Guy) gave it a 4 Star rating & proceeded to put handfuls of Fishy Crackers in it so he could eat it. This would be wonderful for a Fall Meal, Cold Night. Good comfort food. I was thinking it also could be used over some kind of pasta with other Veggies. I could be a Vegetarian. DH - Not so much. It tastes very creamy - without the cream. I did not toast the pumpkin seeds (not our thing) & did not have Pumpkin Seed Oil. Delish without it.
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8 users found this review helpful

The Best Steak Marinade

Reviewed: Sep. 13, 2011
I followed the suggestions of other reviewers and eliminated the extra salt, but followed all else as written...maybe added more garlic - but that is my thing! I had four large Top Sirloins and mixed the marinade and put it in a 2 gallon baggie with the steaks for 2 1/2 hours. Was wary it would be too strong per other reviews! I will definitely make this again, but will marinade for at least 4 hours. 2 1/2 was not enough time....it left me wanting more marinade flavor. Really good marinade. Both DH and I said, "Yum!"
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8 users found this review helpful
Photo by Jewels

Roasted Cauliflower 'Steaks'

Reviewed: Jan. 9, 2015
This was delicious, but.....I bought a good sized Cauliflower that was bigger than a head of Iceberg Lettuce. I have very sharp knives. I was only able to get two good 1 inch steaks out of the head of Cauliflower. I mention this only because if you are planning on steaks for presentation, you will need more cauliflower than one head. The two ends were roasted and are equally delicious, but I only have two "steaks" out of one head. This is so good, you might want to make at least two heads of cauliflower anyway......I keep eating the florets right out of the pan! I seasoned this with Garlic Garni (a mixed garlic and pepper seasoning) Again, DELICIOUS! Thanks for a great recipe!
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7 users found this review helpful

Slow Cooker Green Bean Casserole

Reviewed: Dec. 25, 2013
I was playing with the quantities because I had already bought four-12 oz. bags of French Cut Frozen Green Beans. I added two cans of Campbell's Cream of Chicken Soup and approximately two cups of milk. I only had 1/2 a cup of Parm. Cheese total. I did not add the 1/2 cup of Crispy Onions at the beginning of cooking - instead liberally sprinkled Onion Powder and some Granulated Garlic and mixed well! This came out GREAT - but too soupy - or too much liquid, which was my fault. At the end of the 5 hour cook time, I used a slotted spoon to take the green beans out of my "soup" and put the green beans in a 13X9 Pyrex and then added Crispy Onions on top and put the whole thing under the broiler for 1 minute. Next time, I will ease up on my milk and it will be perfect! They tasted amazing and NO ONE noticed that it was Cream of Chicken soup and not Cream of Mushroom. Thanks for the recipe. It really helped with Christmas Eve dinner in that I only have one oven! Adding to my Recipe Box!
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7 users found this review helpful

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