Jana Recipe Reviews (Pg. 1) - Allrecipes.com (13707415)

Chex® Muddy Buddies® -- Gluten Free!

Reviewed: Sep. 26, 2011

My kids have always loved this but about a year ago we found our youngest had a peanut allergy, so we've quit making anything with peanut butter. But my 7-year old son requested this today so we omitted the p.b. and used milk chocolate chips instead. Wow, it was still as irresistible as ever, if not more so! Only problem was the chocolate got too thick. Instead of microwaving on full power I would do it on half-power as it recommends on the bag of chips. Also, there was way too much powdered sugar so I'd decrease that to 1 c. I even added about 3 c. wheat chex and it was still great! So much for the workout this morning! :}

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Easy Lemon Cookies

Reviewed: Mar. 17, 2011

I wanted to make a fun, festive (but easy) treat for St. Patrick's Day today and these were perfect! I put in some green and blue food coloring until it was a nice green color. Then I put 3 small balls together and rolled a little snake for a stem and they came out as really cute shamrocks! I didn't have lemon extract or a lemon so I committed a culinary sin and used bottle lemon juice. I loved the taste of the cookies! So did my kids! We got 16 good-size shamrock cookies out of it.

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Cinnamon Apple Pancakes

Reviewed: Oct. 14, 2010

These were just what I was looking for--healthy and easy! One problem I had was with the honey becoming a big mass when added to the cold milk, so I just nuked the wet ingredients for 30 seconds so I could easily stir it before adding it to the dry ingredients. I used 2 smallish apples, one tart and one sweet (Johnathon and Gala), but the tart one was actually better because it didn't lose its flavor like the sweet one, yet didn't taste tart either. I chopped them pretty small with a food chopper. The batter is thin, but it still cooks up nice and tender. If it were too thick it wouldn't get cooked inside. Just don't pour too much on because it will spread! I did add 1/2 tsp. extra cinnamon because of the extra apple, and it wouldn't have hurt to have even a smidge more. Also added 3/4 tsp. vanilla and that helped too. I also used whole wheat pastry flour which helps it not be so dense. If you're buying whole wheat flour at the store (as opposed to grinding your own) the pastry flour isn't that much more and you will love the lightness it adds to your whole wheat baked goods. Thanks, I love fabulous fall food!

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Broiled Tilapia Parmesan

Reviewed: Mar. 25, 2010

Oh how I love easy and delicious recipes! I love the sauce, but for my tastes, you could half it and still cover 8 fillets. Thanks for sharing!

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Roasted Garlic Lemon Broccoli

Reviewed: Mar. 23, 2010

I thought this was fabulous! I used 3 head of broccoli (it still didn't yield that much) and put the spears, the oil, garlic and 2 tsp. of parmesan cheese in a gallon-size bag to shake up together. After I laid it on the baking sheet I freshly ground the sea salt and pepper over it. They were delicious as is, but I did squeeze a small lemon wedge over my portion. It was good with that addition, but if I didn't have a lemon, I would just eat it as is. Yum!

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Vegetable Lo Mein Delight

Reviewed: Jan. 14, 2010

I would give it a 3 but the rest of my family enjoyed it. I thought it had too many noodles, but my hubby who loves noodles, didn't. We thought it was going to be too runny and added a little more cornstarch, but I don't think you need to. After it sits it absorbs a lot. Also added some petite shrimp but you couldn't really taste them--it blended in with everything else.

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Butternut Squash and Turkey Chili

Reviewed: Jan. 12, 2010

Loved, loved, loved it! To fit it to what I had on hand I did 1 c. beef broth instead of the chicken, 1 qt. home-canned tomatoes instead of the 2 cans, and abt. 1/2 c. frozen white corn instead of hominy. I also used 1/2 a red pepper, small diced and sauteed it with the onion/garlic. I think it gave it a sweet flavor. Also only added 2 tsp. cumin so it wasn't too overpowering for the kids...it was perfect. I loved the butternut squash--it made it look beautiful and added extra nutrition. I didn't weigh my squash (I just have LOTS from my garden) but decided a half of a medium-size one was plenty. This is our preferred chili recipe now...Thanks!

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Stovetop Pork Chops and Potatoes

Reviewed: Jan. 12, 2010

I printed out this recipe years ago from this site and just found it last night and made it again and had to come and give my opinion. It is a simple and satisfying meal which my family really liked! The chops were a little tough, however, and the potatoes were quite soft, so I think I'll let it cook over low next time instead of med-low, or maybe not as long. I found that 5 small potatoes sliced about 1/4" thick worked great! I would not add more than a can of milk/water which is probably why some reviewers had theirs come out too soupy. Even if your potatoes aren't completely covered, as long as they've had a little bit of soup touch them they'll cook up fine. Thanks for the easy, yummy recipe!

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Butternut and Acorn Squash Soup

Reviewed: Oct. 27, 2009

I read on this site how to cook winter squash and it says when roasting squash, brush with oil or butter then sprinkle with salt, pepper, and brown sugar. I did it that way so I didn't have to add additional brown sugar to the soup and it was oh-so-yummy! Tasted it before adding cinnamon, decided to add it, and definitely liked it better with the cinnamon. DE-LISH!

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Pumpkin Pancakes

Reviewed: Oct. 27, 2009

Doubled the recipe so I had some to freeze and pull out later for a quick breakfast. I already have a delicious pumpkin pancake recipe but there is about 3x as much fat in it, so I was looking for something a little healthier. This has a minimal amount of fat yet still delivers big taste and a very fluffy pancake. I even used half whole wheat flour and they were still quite fluffy, while still being thick and hearty so that you don't need to eat as many. Loved it topped with applesauce! So glad I have a better-for-us yummy pumpkin pancake recipe now!

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'Chinese Buffet' Green Beans

Reviewed: Sep. 23, 2009

Great taste but they took much longer to cook to my desired preference and the sauce then got kind of gooey. I kept having to add more water. In the end it was worth all the work, but I'll need to find a better method to making them.

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Zucchini and Potato Bake

Reviewed: Sep. 23, 2009

Good flavors but too mushy. I'll have to try a different method next time.

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Crunchy Oven Fried Tilapia

Reviewed: Sep. 23, 2009

Followed the recipe but the coating was more dry than crispy and it kind of ruined it. It'd be better to spray it with an oil or butter spray first, but it was also nice to know it didn't have all the calories of a fried fish!

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Carol's Chicken Salad

Reviewed: Sep. 23, 2009

Nothing real special. Lacked some flavor for me.

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Kelli's Fried Green Zucchini

Reviewed: Sep. 15, 2009

This was easy and just what I was in the mood for! I had one medium-size zuke so I cut the crumb mixture in half--1/4 c. each of bread crumbs and parm and 1/2 tsp. garlic salt. It still ended up being more than enough. I also used 1/4 c. olive oil for frying and it was perfect. I didn't serve them with sauce, but ate as a snack with the melted cheese and it was delicious!

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Poppy Seed Muffins

Reviewed: May 25, 2009

WOW! Even by reducing the sugar to 2 c. and doing half applesauce half oil, these were still light and tasted spectacular! We were in the mood for lemon poppyseed muffins so instead of the extracts I added the zest of one lemon and the juice from half of it. I also didn't even do the glaze because we ate them with our breakfast and it was still like having dessert! Definitely a keeper!

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Oatmeal Waffles

Reviewed: Mar. 23, 2009

I added 1/4 c. canola oil instead of butter but probably should have added a little more plus more salt because they were kind of dry and lacked a little in flavor.

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Chef Scott's Pico de Gallo

Reviewed: Mar. 15, 2009

I just finished making this and haven't had a chance to chill it and let the flavors meld yet, but so far I'm not a huge fan. I did half the amount of salt and a little fresh ground pepper (no where near a tsp, let alone a TBSP!) and that was way too much on both of those! Also did half the amount of red wine vinegar and canola oil and found that plenty on both. I also LOVE cilantro and didn't quite do 2 c. and found that overpowering as well. I think next time I'll look for something else but I'm glad I tried this!

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Emily's Excellent Taco Casserole

Reviewed: Mar. 5, 2009

My mom used to make us something like this when I was growing up. She would mix a can of corn in with 2 cans of chili, but I do about a half a can of corn and serve the rest on the side. Also, she did the chips on top so that they stay crunchy. After seeing this recipe I made it with the chili on the bottom, some grated cheese on top of that, then the crushed chips and cheese on the very top and served with the taco toppings which was a nice addition that I hadn't done before. Make it how you like it and you can't go wrong!

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Peanut Butter Cookies IX

Reviewed: Mar. 5, 2009

I was looking for a "healthy" cookie recipe for an after-school snack for my kids and although this is a healthier version of a cookie, it does not skimp on taste in the least! The only problem was they were so good we couldn't just eat one! I only added 1/2 c. each of the sugars, and did 1/2 c. whole wheat flour and 1/2 c. white. They didn't seem heavy at all. It already is a more dense cookie so that hides the whole wheat flour beautifully. I also added 1/8 tsp. almond extract as someone suggested and that helped add to the flavor too. I also didn't have quite 1 c. chips (prob. 3/4 c.) and that seemed like plenty too--if you wanted to cut down more you could easily do 1/2 c. NOTE: Definitely press the cookies down before baking! The first batch I didn't do that with and they held the exact shape they were as dough. Flattened them with a fork for the second batch and they were perfect. I'll definitely be making these a lot. Thanks for sharing a great recipe!

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