JOSLYN H. Recipe Reviews (Pg. 1) - Allrecipes.com (1908846)

Stewed Cabbage

Reviewed: Dec. 14, 2011

First I have to say I like my cabbage with butter, salt and pepper; the true simple “COMFORT FOOD” way; add some "smash on your plate" boiled potatoes and I'm a happy camper. This is now my 2nd favorite cabbage recipe; and sorry... although you health conscious eaters may cringe… the butter is a MUST! Since I don't care for the sweetness of stewed tomatoes, I used a large can of whole plum tomatoes (chopped), along with the juice. I also upper the celery (2 ribs), added 1/2 a medium green pepper (diced), 1/2 a can of water, and a sprinkle of oregano.... delicious!!!

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Stuffing of Champions

Reviewed: Nov. 23, 2011

This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!

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5 users found this review helpful

The Best Meatballs

Reviewed: Oct. 25, 2011

The ingredient amounts seemed off to me and I hate mushy meatballs! To 2 lbs of lean ground beef I used 1 cup of Italian bread crumbs, 1/2 cup cheese, 1/2 cup water. And by all means... BAKE your meatballs on a rack at 350 for 30 to 35 minutes, they come out beautiful and evenly browned. Omit all that unnecessary oil, and time turning and trying to brown the meatballs evenly in a pan! You'll need at least 1 teaspoon of salt for flavor, and pepper to taste.

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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2011

With all the 5 star ratings, I had to try this recipe. Unfortunately this Pumpkin Bread was way too sweet… 3 cups of sugar? We’re eating it… but I’m glad I halved the recipe. After looking for another Pumpkin Bread recipe to try next, I realized this recipe is basically the LIBBY'S® Pumpkin Bread recipe. LIBBY'S® recipe uses 1/2 cup orange juice instead of 2/3 cups water, 3 cups flour instead of 3 1/2 cups, and 5 teaspoons of Pumpkin Pie Spice instead of measuring out the different spices separately. LIBBY'S® recipe does call for 1 cup of fresh or frozen cranberries (optional in my opinion). I would think with the orange juice and the tartness of the cranberries, in the LIBBY'S® recipe, 3 cups of sugar might be appropriate but without orange juice and cranberries, 3 cups of sugar is just way too sweet. Also, 1/2 cup oil and 1/2 cup applesauce might be a little healthier choice. Sorry, I’m still on the hunt for a better, and somewhat healthier, Pumpkin Bread recipe.

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2 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 1, 2011

Is the amount of potatoes correct; or is there a typo? 2 cups of Mayo, 6 eggs and a pound of bacon for only 2 lbs of potatoes? That seems excessive to me. To start I'll try 1 cup of Mayo... (Hellman's of course), 3 eggs and 1/2 a pound of crispy bacon, I can always add more if I think it's needed; or I could probably use 4 to 5 lbs of potatoes. I'll post an update after I make this recipe. UPDATE: I made this recipe today, July 3rd. As written I found 2 lbs of potatoes just wasn't the proper ratio to the amounts of mayonnaise, eggs and bacon. I wound up using about 5 lbs of potatoes. I also added more celery, 3 ribs, 2 green onions thinly sliced, and a small green pepper, seeded and dice fine. With these additions, the 2 cups of mayonnaise and 6 eggs were the perfect amounts; although next time I would only use 1/2 lb of bacon, 1 lb was still a bit too much. I'm sure this will taste even better tomorrow, for our July 4th cook-out.

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6 users found this review helpful

Garden Tuna Sandwiches

Reviewed: Jun. 7, 2011

Waaaaaaaay too much mustard! Should have put a little at a time until it had enuf for for our tastes. Didn't add the carrots but sub with finely sliced celery. It's ok but probably won't make again.

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1 user found this review helpful

Amazing Chicken

Reviewed: Apr. 27, 2011

Our D-D-I-L, (who is a better cook than she thinks she is) made this for dinner and it was... well… “Amazing”! She used large, thick, boneless, skinless chicken breasts, which she cut in half lengthwise. She did add dry ranch dressing mix to the mayo and sprayed olive oil over the tops, as suggested in previous reviews, before baking at 425 degrees for 30 minutes. She thought the chicken was just a tad dry, I thought it was tender and delicious. Every oven is different though, so perhaps checking after 25 minutes might be a suggestion for others. Imagine, spending a great evening with your Grandchildren and having an “Amazing” meal, what more could Grandparents ask for! :-)

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2 users found this review helpful

Chicken Souiza Cornbread Bake

Reviewed: Apr. 12, 2011

Just made this, with suggested changes of 2 eggs in the corn bread batter, and in the chicken mixture; 1/2 cup sour cream and undiluted canned soup (I used cream of celery soup, what I had) and I omitted the salt, there is more than enough in the soup. Turned out very good. I used about 2 1/2 cups of chopped rotisserie chicken and added 1/2 cup leftover chopped broccoli (only because I wanted to use it up). I may tweak it a bit more next time. Since all ovens do not heat the same it took a little longer to bake, almost 45 minutes in my oven.

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7 users found this review helpful

Flatlander Chili

Reviewed: Mar. 11, 2011

Was etable... but... Waaaaaaay too soupy for us. Omit the tomato juice and add a couple can of diced tomatoes instead. Also had too much chili powder and cumin for our tastes. I used V8 in place of plain tomato juice and left out the celery and green pepper; and as always, grated the onions (for my picky eaters)... lol.

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2 users found this review helpful

Alfredo Mostaccioli

Reviewed: Feb. 28, 2011

Not enough sauce for a full pound of pasta, I'd triple the sauce amounts. The sauce is thin and the pasta soakes it up as it sits. Used fresh pressed garlic, 3 cloves, and omitted the salt. I've had better, won't make again.

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4 users found this review helpful

Chicken Puffs

Reviewed: Nov. 1, 2010

They now sell solid sheets of crescent dough, so you don’t have to press the individual rolls together. Cut each sheet into 4 pieces, makes it a lot easier to use. Also, line your pans with parchment paper for easier cleanup, should you have any leaks. I make these with the chicken, onion and garlic, and then add frozen chopped spinach (defrosted and squeezed dry), mixed with parmesan cheese and enough mayonnaise to moisten. I don’t use cream cheese or butter. I often use a Calzone filling, of onion, bell pepper and crumbled Italian sausage (cooked & well drained) mixed with pizza sauce and shredded mozzarella cheese. Cubed ham, broccoli and Swiss cheese is also good. You can substitute just about any combination of cooked meat, vegetables and cheese, mixed with enough mayonnaise, sour cream, or any type of sauce to moisten; even creamed soup (undiluted)) will work. Served with a salad, makes a nice dinner or cut into quarters for an appetizer. And don’t forget dessert, use fresh fruit, sliced and mixed with sweetened cream cheese. Drizzle baked and cooled puffs with a simple powdered sugar glaze. The possibilities are endless!

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75 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 2, 2010

They now sell solid sheets of crescent dough, so you don’t have to press the individual rolls together, makes it a lot easier to use. This is a Pampered Chef recipe and calls for 1 teaspoon of dill weed, not 2. Personally I don't use dill, don't care for the flavor. I also use parmesan cheese, not cheddar. I often use a Calzone filling, of onion, bell pepper and crumbled Italian sausage (cooked & well drained) mixed with pizza sauce and topped with shredded mozzarella cheese. Cubed ham, broccoli and Swiss cheese is also good. You can substitute just about any combination of cooked meat, vegetables and cheese, mixed with about a 1/2 cup mayonnaise, sour cream, or any type of sauce to moisten; even 1/2 cup of creamed soup (undiluted)) will work. Serve with a salad, makes a nice dinner, or cut into bite sized pieces as an appetizer. And don’t forget dessert, spread dough with sweetened cream cheese, top with a fruit filling, and drizzle baked and cooled braid with a simple powdered sugar glaze.

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20 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jun. 22, 2010

I cut the sugar to 1/3 cup and it was still too sweet for us. It was definitely edible with a good texture and is good for breakfast and snacking but not with savory, dinner foods. I'll stick to more traditional, Southern corn bread recipes, with no sugar.

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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Jun. 5, 2010

I have been making these pecans for at least 30 years but use 1 teaspoon of cinnamon. Some reviewers add vanilla; I find that masks the taste of the pecans too much. If you’re having a sticking problem, put 1 Tablespoon butter on a large baking sheet with sides. Place pan in the preheated oven to melt butter. Remove from oven and spread butter over entire bottom of pan. No need to drag out the Kitchen-Aid or use plastic bags, just wisk 1 large egg white and 1 Tablespoon of water until frothy, this is enough liquid to coat 1 pounds of nuts. Add the pecans to the egg white mixture and, using a rubber spatula, keep folding and stirring the pecans until completely coated. Add nuts to bowl with sugar mixture and again, using a rubber spatula, keep folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl. Be sure to spread pecans on the buttered baking sheet, in a single layer, and don’t forget to stir every 15 minutes while baking. I bake mine at 300 degrees F for 1 hour and have never had a problem with the nuts burning. Let cool completely before storing in an airtight container and store at room temperature. Will last several weeks, if they aren’t eaten before that!

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38 users found this review helpful

Italian Vegetable Soup

Reviewed: Apr. 17, 2010

Similar to my recipe for Minestrone soup but I add 1 can kidney beans and 1 can white cannellini beans. In place of the water, I up the amount of liquid and use (4 to 6 cups) of beef broth or stock. We prefer baby spinach in place of cabbage and I also add a couple of peeled and cubed red skinned potatoes. I have never use ground beef or corn but might try it next time. Since beef bouillon granules are mainly all salt, 5 teaspoons seems too much to me. I'd add 2 teaspoons at first and increase if necessary to suit your taste. You can always add more bouillon but you can't take it out once added. Unless you plan on eating the entire pot of soup, definitely cook your pasta separately, spoon into bowls and ladle hot soup over. All-in-all a hearty meal. Sprinkle with Parmesan or Romano cheese and serve with lots of crusty Italian bread, for sopping up.

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Resurrection Rolls

Reviewed: Apr. 8, 2010

Basically this is the 1969 Pillsbury Bake-Off Grand Prize winning recipe "Magic Marshmallow Crescent Puffs". The original recipe made 16 puffs. Also, flour was mixed in with the sugar/cinnamon mixture and they were baked in muffin tins at 375 degrees. After baking, a simple powdered sugar glaze was drizzled over and chopped nuts were sprinkled on top. I used to make these ages ago when my 4 boys were young. Over the years I forgot all about this recipe. They are really good, and fun and easy to make. Now I can't wait to make them for my Grandchildren, they are still young enough not to realize that the marshmallows melt while baking... so Granny can work some magic... LOL Granny's magic making days won't last much longer though, kids nowadays are so smart, but it will be fun for now... LOL Thanks for posting, brings back lots of good memories.

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4 users found this review helpful

Delicious Egg Salad for Sandwiches

Reviewed: Apr. 1, 2010

What can you say about a basic Egg Salad recipe... you like it or you don't! This is the way I have made mine, forever, except I add very finely sliced celery because I like a little crunch. I read all the reviews and some say it's bland but that's a matter of taste. Not everyone likes highly seasoned food and for those who do, you can easily spice it up to suit your taste. Personal preference, as far as seasonings go, should never be a reason to down rate a recipe.

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3 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Mar. 26, 2010

OMG!!! I just made this cake yesterday, for my Grandson's birthday. I've had this recipe for years. 1 cup of oil is excessive though, I only use 1/2 cup. I use Devil's Food cake mix and replace the chocolate chips with 30 miniature peanut butter cups, cut in quarters, which I fold in after mixing. Bake it in 2 (9" round) layer cake pans, frost with my buttercream recipe (to which I add 1/2 cup of peanut butter) and garnish the top with additional peanut butter cups. YUMMO!!!

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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Mar. 1, 2010

I just made this sauce, thinking a 1/2 cup was too much, I only added 1/4 cup of sugar. It is still WAY TOO SWEET!!! I'm dumping the sauce. Since I don't have time to make another sauce, I’ll just have to use Ragu instead. I did use my own meatball recipe and I’m glad I did, because I always bake my meatballs before adding them to the sauce, at least I’ll be able to salvage them. Although I’m not reviewing the meatballs, if I could give this sauce ZERO stars, I would!!!

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Cocktail Meatballs

Reviewed: Feb. 5, 2010

I'm 67 and this recipe has been around forever... they're always a hit, where ever I take them. Definitely bake the meatballs before adding them to the sauce. I bake mine 25 to 30 minutes. The correct chili sauce is a tomato based chili sauce, such as Heinz or Cross & Blackwell. Sometimes I use grape jelly in place of the cranberry sauce (same amount), also makes a very good sauce. If you are making this for a group, trust me you'll want to double, or even triple the recipe. People don't stop at 4 or 5, they just keep eating them until they're gone... especially the guys... LOL These are addictive!!!!!

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13 users found this review helpful