JARRIE Recipe Reviews (Pg. 1) - Allrecipes.com (1433562)

Allspice Cream Cheese Frosting

Reviewed: Feb. 10, 2012

You have to play around with the liquids a bit but that's true of ALL frostings. For flavor this is exceptional -- I used lemon juice in place of milk as I do in all cream cheese frostings, to preserve the tang of the cream cheese. Thanks for sharing!

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Beer Spice Cake

Reviewed: Feb. 10, 2012

This recipe is fantastic. Doubled it made 32 cupcakes. The instructions list walnuts, which the recipe does not -- I think they'd be a good addition but I didn't use them this time (mostly because I didn't know the recipe called for them). This tastes a little bit like carrot cake, with a fantastic light texture. In fact this may become my new carrot cake base because I like the texture so much better! Thanks for sharing :)

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Sunny Pancakes

Reviewed: Feb. 9, 2012

This review is for the sauce ONLY. I thought it was too thin & needed more sour flavor, so I wound up adding more cornstarch mixed in lemon juice. It makes a very generous quantity of sauce! This sauce has a lot of potential but isn't quite perfect for my needs yet. Thanks for sharing!

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Ukrainian Chicken Kiev

Reviewed: Feb. 7, 2012

This recipe suffers from a total lack of salt (unless you use salted butter). I use unsalted butter, so I added 1/4 tsp. salt to the butter and also the flour. I oven-baked mine and mine came out looking very sad & anemic but I think that's because I forgot the golden rule of flour-eggs-bread and went eggs-flour-bread (so as you can imagine the bread crumbs didn't stick and I think this is ultimately why it didn't brown.) My chickens were done in 20 minutes at 400 degrees. P.S. Do not use Italian bread crumbs in this recipe; I guarantee you won't like how it tastes with dill. Thanks for sharing your recipe!

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Parmesan Chicken

Reviewed: Feb. 6, 2012

We thought this came out very well. I don't know why some people had trouble getting their breading to stay on. Probably didn't dry their chicken enough before dipping it in the crumbs -- if you have too much loose egg, it will all slide off. I didn't really like the brand of breadcrumbs I used but that isn't the recipe's fault. Thanks for the recipe!

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Italian Nachos Restaurant-Style

Reviewed: Feb. 5, 2012

I wasn't too keen on these, but DH really liked them. My issues were not ones that are likely to bother other people and have to do with my own taste profile preferences. My DH is a much more accurate judge for these, and he liked them. I did run into the same problem with these that I do with Mexican nachos which is that once they are no longer piping hot, the cheese makes everything stick together. That's just the nature of cheese and I can't fault the recipe for it, but it's something to keep in mind if you're serving to a crowd who isn't already sitting around waiting for them! Thanks for sharing.

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Clone of a Pretzel Dip

Reviewed: Feb. 2, 2012

This is a very tasty dip, easy to adjust to your tastes. I thought it was a bit too sweet for my tastes, so added more mustard. I ate this with "Jan's Pretzel Dogs" from this site -- the sweetness level might've been perfect with regular pretzels. Can't wait to try, thanks for sharing!

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Jan's Pretzel Dogs

Reviewed: Feb. 2, 2012

I thought these came out very well. I made only 16 hot dogs since that's all I had (and it makes dividing the dough easier anyway). I wish I had thought so turn a strand of dough into a pretzel with no dog so I could see what I thought of this dough as just a pretzel dough! Dried my hotdogs before rolling, just sprinkled the kosher salt at the end. I tried them with "Clone of a Pretzel Dip" from this site. Thanks for sharing your recipe, Jan, can't wait for the DH to try them!

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French Vanilla Coffee Creamer

Reviewed: Feb. 2, 2012

This came out well. It tastes strongly of sweetened condensed milk, which is not really a problem (and also, not a big surprise), but since I use SO MUCH of it vs the amount of coffee, it kind of overwhelmed the coffee! I'll have to mix it weaker and see how that strikes me :) Thanks for sharing!

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Spinach Rice Salad

Reviewed: Feb. 1, 2012

I made this as the Recipe Buzz Group Recipe for this week. We really liked it. I didn't expect to because I don't even like the brand of Italian dressing I used (Newman's Own Light) but somehow it was delicious anyway. I used half the rice because I apparently can't do math and wound up making just 1 cup of brown rice. I decided to call it good enough, and so it was. We served this as a topping to fresh spinach rather than mixing spinach in because neither of us like limp spinach. Thanks for sharing!

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Steakhouse Style Baked Beans

Reviewed: Jan. 30, 2012

We loved these. I did make some adjustments for taste because we prefer some flavors over others. (We like our beans super hot and super sweet.) This was a great base to start from. I cooked mine for a lot less time -- probably more like 6 hours (2 on high, and 4 on warm) but my slow cooker runs very hot. I think that this recipe could easily after the 1.5 hour boiling stage be adapted for oven-baking (preferably with bacon on top!) and will try that sometime when I don't have a brisket in the oven. Thanks for sharing your recipe, Jan!

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Brisket with BBQ Sauce

Reviewed: Jan. 30, 2012

I made some adjustments to the sauce (accounting for taste) but it was really good just as written. The meat came out perfectly and the fat just rubbed right off, then I sliced it. I chose to reduce the sauce and serve this on sandwiches rather than put the slices in the sauce back in the oven. My favorite BBQ joint does it the way I did it, so that's why I chose that way. (Plus then I could use the sauce on my the leftover smoked pork bbq I brought out of the freezer.) I'll definitely use this recipe again -- thanks for sharing!

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Poppy Seed Muffins

Reviewed: Jan. 27, 2012

This recipe is for the muffin part; I did not make the icing. These muffins are extremely tasty. They are not precisely muffins, more like small cakes. (There is a textural difference between muffins and cakes.) I used lemon extract and lemon juice to boost the lemony-ness since I didn't make the icing. When they came out of the oven, I rubbed the tops with a stick of butter and then before it dried, sprinkled with turbinado sugar. I don't know if that's how the bakeries get that sugar to stick or not, but it works for me (and who doesn't like a little butter on their muffins?) Halving this recipe made 17 regular-sized muffins and the topping I made used up 1 TB butter and 2 packets of Sugar in the Raw (in case anyone else is too lazy to make the glaze!) The only thing that disappointed me about this recipe was that the ones from the bakery are a deep roasted-turkey-skin shade of brown, inside and out, and I don't know how that's achieved -- these are pale whitish-gold. That's not a problem with the recipe, I just need to figure out how that color is achieved :) Thanks for sharing, these were delicious with a glass of milk and a mug of morning coffee!

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Black Bottom Cupcakes I

Reviewed: Jan. 27, 2012

I found the filling (after cooking) to be tasty but not as noticeably cream-cheesy as I was expecting. I'm not sure how to improve that because most of mine had about as much filling as was going to be reasonably possible without risking making a nasty mess. Could play around with it to up the cheese factor though, I think flour or cornstarch in the filling (along with the egg) might make it so you could use a 2 TB cheese 1 TB cupcake batter (instead of the other ratio, 1 TB cheese 2 TB batter). Thank you for sharing, these are certainly tasty and cute :)

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Quiche Lorraine I

Reviewed: Jan. 26, 2012

There are so many things wrong here. It won't set because of that much liquid (it won't even fit in the crust), the onion remains raw in the end, and there's far too much salt. I used 1.5 cups light cream and it's still too loose -- and I'm not even very picky about that. It's very pretty though, and we probably WILL eat it. Thank you for sharing.

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Sarah's Rice Pilaf

Reviewed: Jan. 23, 2012

This was on the "good" side of "OK". I debated 3 stars but went with 4 because I think this is a good base recipe, I just require more seasoning than this, because mine came out bland (to me). I typically sub either chicken base & water or chicken bouillon & water for "chicken broth", and I did bouillon here. (2 tsps for 2 cups water, as is normal for Knorr brand.) I think that the pasta must have sucked up most of the flavor because I do a rice-only dish like this and it comes out more flavorful than this one, so my guess is that the pasta makes you need more seasoning. Easy enough to change to my taste in the future. Thanks for the recipe!

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Honey Mustard Stuffed Chicken Breasts

Reviewed: Jan. 23, 2012

I made this (belatedly) for last week's Recipe Group. My DH liked this better than I did. I don't know what to say about it except I didn't enjoy having a honey mustard sauce on my cordon bleu -- but the sauce itself was tasty and it does serve the purpose of keeping the chicken reasonably moist. I think that this would be really good with some tweaks, but I didn't do much tweaking besides pounding my chickens (they were the 5 oz Perfect Portions kind, there is no cutting them in half horizontally) and stuffing them like traditional cordon bleu. This makes a generous quantity of sauce that could be served over potatoes, rice, noodles, or steamed veggies -- there's plenty of sauce left over at the end of the baking time. Thank you for sharing your recipe!

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Chicken Verde Sandwiches

Reviewed: Jan. 19, 2012

These are interesting. I'm not sure it's one I would love without the Cheddar cheese, but with the cheese, I find it pretty tasty. There is nothing here that screams at you, flavor-wise, but all the flavors meld together to be quite satisfying together. Thanks for sharing your recipe!

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Jan's Lager Bread

Reviewed: Jan. 19, 2012

I mixed this in my Kitchenaid and formed into 8 generously sized buns for sandwiches. I used Sam Adams lager, which seems to have yielded a darker bread than Jan's pictures indicate with the Michelob, which I thought was interesting. I quite liked this bread and am sure my husband will too. I could see this being great in smaller dinner rolls, too, because the flavor is robust and tasty (butter would be a great accompaniment). I found the dough quite easy to work with but then I find all dough on the Kitchenaid is easier to work with than dough I did by hand, for whatever reason. Probably my own fault :) Thank you for sharing your recipe!

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Balsamic Roasted Pork Loin

Reviewed: Jan. 18, 2012

We really, really loved this with roasted potatoes and roasted asparagus. We poured the balsamic reduction right over all three. My only issue is that there's so much leftover olive oil I wound up using the ziploc bag trick to strain it out so we didn't wind up eating it - yick. I feel that you could get away with manually rubbing the roast down with oil and then just using 2 TB in the marinade. Granted I haven't tried it that way, so perhaps that's a terrible idea, but it's what I'm going to try next time. Thanks for the recipe, we absolutely licked our plates, the sauce was so good! P.S. I used Penzey's "Chicago Steak Seasoning" mix for the steak rub.

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