RainbowJewels Recipe Reviews (Pg. 1) - Allrecipes.com (19900098)

cook's profile

RainbowJewels

View All Reviews Learn more
Photo by RainbowJewels

Roasted Herb Chicken and Potatoes

Reviewed: Sep. 14, 2014
I made as directed, but also added in two big carrots chunked up. I made this in my infrared oven and started breast side down, turning half way through the cooking time and stirring the veggies. The meat was juicy and flavorful and everything was roasted to perfection. A great, easy meal for a lazy Sunday lunch.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Chef John's Broiled Chicken

Reviewed: Sep. 13, 2014
This was SO GOOD and so easy to make. I added a little bit of fresh cracked black pepper and a pinch of rosemary. Lunch was awesome. Thanks, Chef John.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by RainbowJewels

Slow Cooker Beef Stew I

Reviewed: Aug. 14, 2014
I made this just as directed and the flavor was good, a little bland. Needed lots of spicing up. I was disappointed in how thin the consistency was. I like a bit thicker stew. I'll have to tweak it next time.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Beef Barley Vegetable Soup

Reviewed: Aug. 14, 2014
This was pretty yummy soup. I added in some lentils and extra veggies, lots of freshly cracked black pepper and Himalayan pink salt. Great lunch!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Chef John's Buttermilk Biscuits

Reviewed: Aug. 14, 2014
If they serve biscuits in heaven, I'm pretty sure they use this recipe. I made exactly as written and they were AH-MAY-ZING! Crispy outsides, soft & flaky inside. Just perfect.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Peanut Butter and Banana Smoothie

Reviewed: Aug. 13, 2014
I admit that I tweaked this a little bit, but kept the concept the same. I used a frozen banana, and 2 Tbsp of organic peanut butter powder. I subbed organic coconut oil for the honey and used raw goat milk in place of the soy. SO GOOD!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Taco in a Bag

Reviewed: Aug. 13, 2014
Where I come from, these are called, Walking Tacos. I didn't change a thing, except to unfortunately serve them in a bowl this time. Only because the big family size bag of Fritos were on sale and I had to be frugal. ;)
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Sweet Corn Bread

Reviewed: Aug. 13, 2014
MADE JUST AS DIRECTED. THIS WAS GREAT.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Italian-Style Sausage and Peppers

Reviewed: Aug. 4, 2014
So good! My husband and I love Italian sausage & peppers, so this recipe just hit the spot for the two of us after a long day at the zoo with the kids. I super simplified this by using a bag a pre-cut, frozen tricolor peppers & onions, and a bag of pre-cooked, pre-sliced Italian sausage. I sauteed the veggies & meat in a large skillet until tender, then added in the delicious Classico sauce and stirred it all together until hot & bubbly. I went with Paula's suggestion and only used a bit over half the jar. This recipe takes minimal effort, but you get maximum results. I served it with some crusty bread and even though it serves four, hubby and I just kind of pigged out. This would also be amazing served over top of some rigatoni.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Grandma's Cucumber and Onion Salad

Reviewed: Aug. 2, 2014
I love this salad! I don't care for celery seed though, so the only thing I did differently was to swap it out for a little bit of fresh dill. So easy, so yummy!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by RainbowJewels

Pretzel and Peanut Butter Bark

Reviewed: Aug. 2, 2014
Well, this turned out to be a messy, yet tasty, disaster. I made this exactly as directed except that I used a double boiler for the melting instead of a microwave. The first problem is that the recipe doesn't specify what size baking dish to use. At first I assumed it meant a 9 x 13, but that proved to be too big, so I went with 8 x 6. This made the bark a bit on the thick side. I did use the square pretzels called for, but you could really use any pretzels, because they get crumbled. The biggest problem arises after this has hardened and you want to break or cut it into pieces. There is a layer of slippery peanut butter between the two chocolate layers, so it all just kind of slides apart and doesn't end up looking appealing. What I ended up with was a layer of chocolate-pretzel bark, and another layer that was gooey. The peanut butter should have probably been mixed in with the melted chocolate or maybe had some powdered sugar mixed in with it. I ended up just heaping all of this into a bowl and popping it in the fridge to keep. It does taste good and we all have enjoyed it. It needs some kinks worked out of the preparation, not sure if we'll attempt this one again though.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Spaghetti with Broccoli Florets and Traditional Sauce

Reviewed: Jul. 31, 2014
My sons were starving after swimming all afternoon, so I made this for a quick late-afternoon lunch. At first my seven & nine year olds weren't crazy about the fact that there was broccoli in their spaghetti, but once they tasted it they finished everything on their plates. This is so easy to make and we were all pleasantly surprised by how much we liked the combo. It's a keeper.
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by RainbowJewels

How to Make Vanilla Ice Cream

Reviewed: Jul. 27, 2014
This was absolutely the BEST ice cream I have ever made. (Chef John never lets me down.) I love the simple and few ingredients needed. It tasted just like the ice cream I remember eating as a child from the little ice cream stand in my hometown. Will have to make a double batch tomorrow, this didn't last long!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by RainbowJewels

Baked Ziti with Cheese

Reviewed: Jul. 24, 2014
As others have stated, this dish is labor intensive. In my opinion, the final outcome wasn't worth all the work, as we thought this meal was just okay. My husband stated that he wished it had meat in it. I did like the flavor combo of the bechamel and red sauces - but because this took so many pans on the stove at the same time, plus the baking dish, I don't think this is something that will make it into our dinner rotation very often. The only change I made was to cover the top in additional cheese layer with the bread crumbs to entice the kids to eat it.
Was this review helpful? [ YES ]
0 users found this review helpful

Italian Potato Salad

Reviewed: Jul. 11, 2014
I detest mayo, this I was excited to make this potato salad. I used half the amount of vinegar called for and I think that it was perfect. Next time I will cut down on the olive oil as well, because it was a little heavy. I added in some finely diced sweet onion and a bit of chopped green onion for color. Plenty of coarse salt and freshly ground black pepper rounded this out. I thought it was fantastic, and I'll make it again.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Wavy Lasagna with Italian Sausage and Marinara Sauce

Reviewed: Jun. 6, 2014
This is a good, basic lasagna recipe. The only thing I did differently was not pre-boiling the noodles. I just layered them in uncooked and made sure there was plenty of sauce and cheese covering them. I allowed a few extra minutes of bake time to ensure they were tender and done. The Barilla wavy lasagna is easy to use and it tasted great. We enjoyed this.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jun. 3, 2014
I made this just as directed and thought it was wonderful. After tasting I did add just an extra sprinkle of red pepper flakes to my plate for a bit more of a kick, but that's just personal preference. Served with a side of garlic bread and a green salad, this is a fast, easy to prepare meal that's light but filling.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by RainbowJewels

Mini Rotini with Carrots and Peas

Reviewed: Jun. 1, 2014
We needed a quick lunch before an impromptu trip to the zoo. This was so simple, fast, and tasty! I did not have any leeks on hand, so I used 2 cloves of fresh, shaved garlic. I also swapped out 2 Tbsp of the olive oil for 2 Tbsp of organic coconut oil and I also exchanged the salt for coarse ground garlic salt. Finally, I topped it all with freshly cracked black pepper and shredded Parmesan cheese. Quick, delicious, and a hit with all four of my kids!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by RainbowJewels

Karen's Rolled Sugar Cookies

Reviewed: Apr. 14, 2014
I made these cookies as directed in the recipe, even though I had doubts due to the other reviews. The dough was very hard to work with and roll out. In the end, I gave up trying to make cut-out cookies and instead rolled the dough into balls with my hands and flattened them out into colorful circles. After the cookies were baked they had a nice flavor, but were very dry. I am an avid baker and I don't suggest this recipe. If you are planning to make it, definitely take the advice of the reviewers who tweaked this one. Use whole eggs, and a bit less flour. The Reynold's Parchment paper really was the saving grace for these cookies. I think they would have been burned or been too fragile if they were baked on an unlined cookie sheet. They had perfectly browned bottoms and slid right onto the cooling rack, thanks to the parchment.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by RainbowJewels

Amazing Muffin Cups

Reviewed: Apr. 13, 2014
Well, these actually are AMAZING, just like the name implies. I have made them twice so far, and they have been devoured each time. My mom came for breakfast yesterday and ate 3 of them then asked for the recipe. The only change I made was to omit the red bell pepper because my kids don't care for it. Otherwise followed the recipe. These are a bit time consuming, so I won't be making them too often, maybe once a month for Sunday brunch, but they are super tasty! Thank you, Johnsonville!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 174) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States