J-Shep Recipe Reviews (Pg. 1) - Allrecipes.com (18811027)

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Cheese-Stuffed Jalapenos

Reviewed: Mar. 7, 2009
these are sooo good, and you look so brave eating a jalapeno pepper. i did a couple of tests. the first test was with and without bacon. i preferred the peppers without. there was something about the cream cheese, cheddar, and bacon that made it taste like it was stuffed with baked potato topping. next i tried boiled and not boiled. the boiled peppers (only boiled 5 mins) flatted out too much making it difficult to stuff and then the cheese melted out of the flattened peppers when they were baked. for the peppers that i did not boil, i baked a few for 5 minutes and they were a too firm and too spicy. the next couple i baked at 10 minutes...perfect, not too spicy and not too firm. will probably add a dash more of worstershire next go around and maybe some cooked crumbled italian sausage. thanks for the recipe. will make again!
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61 users found this review helpful

Jimmy Dean Sausage Breakfast Pizza

Reviewed: May 13, 2006
After my third attempt at making this, I finally got it right. It is difficult to form the crescent roll triangles into a circle (since they are canned together in a rectanglar shape) so I used a 13x9x.5 cookie sheet. The first time I made it on a flat pizza sheet, and the edge of my crust was not sealed well enough and I had egg leak all over the bottom of my oven. This time, the cookie sheet had just enough of a short edge to give support to the crust. Additionally, I baked this at 350 (vs. 375) for 20-25 mins so that my egg will bake without my crust burning (which was my first trial mishap). Third time is a charm and this was great. I used sausage, onion (skilleted both with garlic powder and tabasco), then topped with the cheeses, sliced mushrooms, and thin sliced tomatoes. Very easy.
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54 users found this review helpful

Acapulco Margarita Grouper

Reviewed: Oct. 2, 2005
I thought this recipe was great. In fact, I cooked it twice in one week; the second time over chicken. The marinade was tangy and I loved the texture of the salsa topping. The ingredients are a little expensive, but once you buy the two bottles of liquor, you may use them again and again for this recipe, or cocktails, hehe. For the reviewer that stated that the fish was dry, you shouldn't marinate it for longer than the recipe states (and then give a bad review). Fruit juices and/or liquor are known to "cook up" fish, such as ceviche.
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40 users found this review helpful

Pork Chops with Apple Curry Sauce

Reviewed: Jun. 8, 2005
I really just picked this out for my boyfriend because he loves pork chops with applesauce, and I do not like applesauce, but this recipe was very good. It was not sweet like I thought it would be. The curry was very interesting and a great ingredient to balance out the with the applesauce. I enjoyed the amount of sauce because it completely covered the pork chops in the dish as they were baking, although we did throw out a good bit of it after we ate. The pork chops were slightly overdone at 40 mins, so watch your cook times (and my pork chops were thicker than one inch). Will definitely make this again. May use a little more garlic next time also.
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28 users found this review helpful

Moroccan Tagine

Reviewed: Jan. 29, 2011
this was really good and different. maybe too many chick peas. they kinda got old after a little bit. would love to try another bean, if it still stays true to the dish.
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21 users found this review helpful

Creamy Mango Sorbet

Reviewed: Jul. 18, 2005
This was so good and extremely easy to make. It tastes like the mango sorbet I get from my favorite Japanese restaurant. It had a great creamy consistency; not icey at all. I imagine you can make this with any fruit so long as you have about a cup and a half of it. Before serving, I run the bag under warm water for about 30 seconds and move the contents around a bit more then scoop out with an icecream scooper. Thanks for the recipe.
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19 users found this review helpful

Wasabi - Jalapeno Sauce

Reviewed: Feb. 24, 2005
Just the perfect amount of kick without being too hot. Served this with "My Crab Cakes" at a party and everyone loved it. I could put this sauce on just about anything. I am thinking about trying it with the "Zucchini 'Crab' Cakes". Good stuff. Thanks BahaTheCat!
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13 users found this review helpful

Chipotle Peach Salsa with Cilantro

Reviewed: Apr. 30, 2005
I actually switched this recipe up quite a bit, but what I put together was great, so I'll give this recipe the credit for that and 5 stars. I made this with mango and chipotle powder, since I had that on hand. I spread it over chicken and baked it for 40 mins. It was great. Thanks.
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11 users found this review helpful

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Nov. 9, 2008
im not so sure about this recipe. you have to be quite precise to get it right and i took my time. after rolling out the pastry, mine wasnt perfectly square anymore. then you cut it into nine pieces, which turn out to be quite small, and if they are not perfectly square, then the edges don't come together well when folded. i used just a little bit of the egg on the edges, but it made the it goey and hard to stick together. when cooking i had blow outs, which isnt too bad, but the blow out of jam burns to the bottom of the pastry. also, my vent slits all melded together so it just looked like it had lines in the dough rather than slits. the taste was pretty good. I think i may put an entire layer of neutella and jam on an entire pastry, roll it up, chill it for an hour to firm the dough, and then cut it into 1/2 rolls. that way you only have two big edges to worry about instead of 9*4 little edges. With less edges, you get more filling per bite. Also, you can roll it up, wrap the rolled dough around to form a breakfast ring, seal the two edges, and cut vents about half way down so that the servings are easy to separate. lots of potential and what is not great with neutella? will try variations and get back to you. i wonder if neutella, raspberry and cream cheese would be good.
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9 users found this review helpful

Easy Raspberry Lemonade

Reviewed: Jul. 6, 2007
FANTASTIC!! Wow this is sooo good and easy. I actually eliminated a cup and a half of water and added in two cups of vodka. Yummy. I also made this is a clear lemonade pitcher and dumped a small batch of raspberries on top along with thin sliced lemons (seeds removed). I had to call a friend to tell her about this recipe. It's nice to be able to make drinks in batch so that you are not mixing the entire time you have company... and even better when the premixed drink is as good as this one. Thanks!!
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9 users found this review helpful

Easy Pizza Sauce I

Reviewed: Jan. 1, 2011
this recipe is pretty good, but i found it quite bland. i doubled up on the oregano and garlic, added a tablespoon of garlic powder and a tablespoon of fresh chopped basil and it was still lacking a bit of flavor. i think it may need a bit of sugar, but i'm not quite sure. this is great as a base sauce.
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8 users found this review helpful
Photo by J-Shep

Watermelon Fire and Ice Salsa

Reviewed: Sep. 3, 2010
this was amazing! it was a big hit at my pool party. so refreshing on a hot summer day in Florida. i highly recommend chopping this the night before, draining it the next day, and THEN add the other ingredients. i drained as i chopped, added the ingredients, and thought it would be fine, but had watermelon soup the next morning (it is WATERmelon, after all). by the time i drained it, i feel it diluted the flavors, so definitely let sit overnight, drain, and then add other ingredients. if possible, let that sit for a few hours in the fridge so that the ingredients can meld well before serving. it was fun to serve this in the watermelon bowl as well. i added in quite a bit of garlic and garlic powder.
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8 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Sep. 11, 2006
wow, this salad was fantastic. My boyfriend is a salad guru, makes them as a starter for almost every meal, and he was impressed. I seasoned and grilled chicken breast strips in a skillet and added on top after tossing all of the ingredients together. I also used less sugar, left off the poppyseeds, added some sun dried tomato feta cheese, and a little bit of olive oil (slightly less vegetable oil). Will make again and again. Thanks.
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8 users found this review helpful

Stuffed Green Peppers I

Reviewed: Feb. 24, 2008
wow, i'd give this 6 stars if i could. i made these because my boyfriend likes stuffed peppers, but we both loved them!! i made a few modifications. instead of the tomato soup and whole peeled tomatoes, i just added 2 tablespoons of garlic, 3 teaspoons of italian seasoning, two 8oz cans of tomato sauce, and one 14.5oz can of diced tomatoes (with garlic, basil, and oregano) into the simmering meat mixture. i also used lean ground beef and a parmesan/mozerella cheese mix vs. the cheddar. its really good if you put the extra stuffing mix in the baking dish around the peppers. in the last 10 minutes of cooking, i topped each pepper with mozerella and parmesan cheeses and broiled until browned. so yummy!!
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7 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Apr. 3, 2005
This soup was so gourmet. I absolutely loved it. After I heated the tomatoes and tomato juice for 30 mins I then added about a cup of the mixture to a blender (to maintain the remaining minced tomatoes in the pot for a chunky texture), pureed it with the basil, and then added back to the soup mixture. Don't blend the basil too long because the chunkier the better for the presentation (proves that it is fresh vs. dried basil). I also added 2 tablespoons of minced garlic, about half the amount of butter, and only used a half of a cup of cream. Top with a sprinkle of fresh grated parmesan cheese and a couple of small basil leaves for an added touch.
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7 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Aug. 7, 2011
this was AMAZING. so tangy and good! i made a couple of modifications with the sugar and oil ratio. i used 1/4 cup vegetable oil + 1/2 cup of olive oil and only a 1/4 cup of sugar. i don't like seeing sugar in dressings, so i microwaved it for one minute in a microwave save salad dressing container to help meld the flavors and dissolve the sugar. mixed well, allowed to come to room temperature, and chilled for a couple of hours before serving. i made this in the morning and it was super easy and so so good!
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6 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: May 9, 2011
LOVED this dish. i did as another reviewer suggested - sauteed the curry paste in vegetable oil then added one can of coconut milk and 1/2 cup of 1/2 and 1/2 and 1/2 t of cayenne pepper and 2 T chopped cilantro. i sauteed/browned the pineapple in a small skillet and added it to the dish at the end. my husband is allergic to fish so instead of fish oil i used 2 parts soy sauce to 1 part lime juice. i also used less than a 1/4 cup of sugar. so good!
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5 users found this review helpful

Easy Slow Cooker Ham

Reviewed: Oct. 31, 2010
this was so good! poured a little of the sauce over my ham on the plate. i thought it would turn out sweet, but it was just right. the cinnamon and orange went so well together on the hame. easy and so good. will make again! thanks!
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5 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 16, 2010
this was amazing. so easy and great for fall. going to add it to my inherkitchen.com blog :) thanks so much! love it! can't wait to make it for company!
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5 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Apr. 7, 2010
really good!!! may try with the "Quick and Easy Alfredo" sauce from this site. Ive made that sauce several times and its so good and really easy!
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5 users found this review helpful

Displaying results 1-20 (of 154) reviews
 
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