Joel Recipe Reviews (Pg. 1) - Allrecipes.com (1313416)

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Joel

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Cold-Busting Ginger Chicken Noodle Soup

Reviewed: Dec. 20, 2012
Awesome, Awesome, Awesome – only thing I changed was no kohlrabi and chicken broth instead of water.
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6 users found this review helpful

Jalapeno Popper Spread

Reviewed: Sep. 5, 2011
I used 4oz Chilies, and 4 oz. Jalapeno warmed in microwave to soft stage. Then I spread the mixture on Tortilla wraps and rolled, place them in the freezer until firm and sliced. Awesome - easy appetizer!
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30 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 24, 2011
This is awesome but I would consider it more of a coffee cake then a bread.
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5 users found this review helpful

Chocolate Chip Peanut Butter Blondies

Reviewed: May 29, 2011
The first time I made this I followed the suggestions and used ½ white sugar and ½ brown sugar, they were tremendous. Had to make them again but this time I used M&M’S, just as great - if not better! Cooking time is much longer for me then the recipe states.
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3 users found this review helpful

Cottage Cheese Potato Salad

Reviewed: Mar. 13, 2011
FINALLY - I made a potato salad that didn’t dry out! Next time I may add some bacon.
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2 users found this review helpful

Hot Bacon Dressing

Reviewed: Jun. 25, 2009
I have made this several times, reducing the sugar to 1-cup and adding ½ of a medium sized onion, sautéed in the bacon drippings until brown crisp on the edges. This is also excellent on green beans.
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1 user found this review helpful

Meatball Sandwich

Reviewed: Dec. 13, 2008
The only thing I changed was stuffing with string cheese. Cut into 1/4 inch pieces and formed the meatballs around the cheese.
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2 users found this review helpful

Ham Salad Spread

Reviewed: Oct. 27, 2008
I followed the recipe as publish but then I spread it on bread, added American Cheese and placed it in the oven (wrapped in foil) on 350 for about 20 minutes. Just until warm and there is a slight crust on the bread.
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46 users found this review helpful

Butternut Squash Soup II

Reviewed: Oct. 15, 2008
Great soup after spicing it up for the wife and her Weight Watchers® diet. Microwave squash as previously suggested in reviews. Added 1/8 tsp each All Spice, Ginger, Nutmeg, Cinnamon , about a ¼ cup of Craisens® and zest from ½ an orange. Right at the end off cooking and before serving I added 3 TBSP fat free sour cream and 3TBSP I Can’t Believe Its Not Butter®.
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10 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 23, 2007
I took this dish to a tropical theme birthday party and it was a hit. I made the chips the day before. I first cut the tortillas in a triangle, laid them side by side on a parchment lined cookie sheet. I then sprayed them with spray butter and sprinkled them with the cinnamon and sugar . When baking, make sure the chips are crisp before removing from oven, in my opinion it is better for them to be over-crisp then under crisp. The other thing I did is use fresh pineapple, hollowing out the center and using the shell as a dish.
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52 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 20, 2006
This recipe was good and I will make it again with a couple of changes. The next time I would omit the chicken as I don't think it added a whole lot to the flavor. I will also increase the amount of enchilada sauce, decreasing the amount of water and add some cheddar cheese right to the soup pot.
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7 users found this review helpful

Creamy Vidalia Onion Soup

Reviewed: Jul. 20, 2005
My family enjoyed this recipe and will make it again, I would however double the amount of onions that I used; I will probably use 1 or 2 white onion as the soup may get to sweet using all Vidalia’s. The onions that I used the first time would be what I consider medium size (about the size of a hardball). I like the idea in T.PROCTOR’S review of adding cognac – will try that next time also. Thanks Holly!
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12 users found this review helpful

Grilled Onions

Reviewed: Jul. 15, 2005
I made the following changes to this recipe; its not that I didn’t like this recipe as it was published, but I wanted more of a beef flavor in the onions so it taste more like French onion soup. Therefore, I made the following changes. I use Beef base instead of the bullion (about tablespoon for a medium size onion) this gives it more of an intense beef flavor like French onion soup, also mixed in some mozzarella cheese along with the soup base before placing it in the center, then topped it with the butter. It is imperative that the onions be wrapped tight with at least two layers of foil to insure the juice remains within the package when cooking.
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139 users found this review helpful
Photo by Joel

Herb Rubbed Sirloin Tip Roast

Reviewed: Jul. 11, 2005
As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.
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2560 users found this review helpful

Quick Crescent Taco Pie

Reviewed: May 25, 2005
My family really enjoyed this recipe. I used an 8X8 Pyrex dish instead of a pie plate; 1 ½ LB ground beef and two packs of taco seasoning. After making the recipe a couple of times, I found this amount fits best in that size dish. I also recommend reducing the amount of water used with the taco seasoning; it may be to “soupy” for this dish (the seasoning packet I use calls for ¾ cup water for each pound of ground beef, I use ½ cup per pound). If you are planning to have leftovers, I recommend that you not add the Tortilla chips the whole dish, as they tend to get soggy at re-warming.
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46 users found this review helpful

Broccoli and Tortellini Salad

Reviewed: May 24, 2005
Delightful! I made this recipe twice in one week! The first time I made it I followed the recipe to the "T". The second time I used 1/2 Tortellini and 1/2 Garden Rotini mixing the dressing in about 1 hour before serving I preferred the second time I made it but would not hesitate to give the original recipe to a friend. This recipe will make a great "Pot-Luck'er".
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5 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: May 23, 2005
My Wife loved it - I Thought it was "above average" and will make it again with a couple of modifications. I, like many others used a pre made pizza crust (12") and reduced the amount of dressing; I used about 8 oz on the 12" crust and even that was a little much, next time I will cut it back to about 6 ounces. I first marinated the chicken breast about 4 hours in Basil infused sunflower oil and a generous amount of pesto seasoning, I then grilled the chicken. 3 - breast was plenty of the 12" crust. Liking things I the spicier side, I will add a little more hot sauce to mine next time. I also missed the tomato flavor and will try adding a little tomato paste to the hot sauce and butter mixture before putting on the pizza.
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3 users found this review helpful

Absolutely Awesome BBQ Sauce

Reviewed: May 20, 2005
Wow this is the best BBQ sauce recipe I have ever made! I used it on ribs and I am sold - all the other recipes I have for BBQ sauce are out the door as this one is the one I will use for ever! I would like to offer an update to a couple comments received from the reviewers. 1) This is a sweeter sauce feel free to reduce the amount of brown sugar; may even consider replacing some of the brown sugar with honey. For those with a concern of it being too thin, I have placed it on the stove bringing, it to a boil then simmering until you get your desired consistency.
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133 users found this review helpful

Buffalo Chicken Wings I

Reviewed: May 17, 2005
I use “Crystal” hot sauce for this recipe using the same amount as the recipe calls for. Additionally, instead of white vinegar I use apple cider vinegar. For cooking, I grill them. First, I salt and pepper the wings then put them over direct heat getting some good color on the wings. I then put them in a foil pan, pour the hot sauce over the top, and finish cooking them this way. Also, serve Ranch and Marie Blue Cheese dressing on the side. They are easy to keep warm in a crock put if you are serving them at a party – your guest will love them!
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5 users found this review helpful

Sausage Gravy I

Reviewed: Jul. 12, 2003
Awsome! The only thing I change to suit my taste buds was to double the amount of black pepper (fresh ground).
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6 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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