Josephinebat10 Recipe Reviews (Pg. 1) - (10024138)

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French Vanilla Slices (Mille-feuilles)

Reviewed: Jan. 12, 2009
I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation.
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23 users found this review helpful

Cream of Broccoli Soup III

Reviewed: Mar. 4, 2009
Basic ingredients are as I do except I saute the onion with some diced bacon first. Add this to other vegies when placing in the processor. Makes a little more added flavour.
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0 users found this review helpful
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Gingered Pork Chops in Orange Juice

Reviewed: Apr. 7, 2009
Thought I'd try something different with pork and saw this with an orange sauce, sounded rather interesting. It cooked up well, but was a bit disappointed with final results. The only thing I changed was deleted the brandy as I didn't have any, didn't think 15ml would make much of a difference. Will try again, but with some tweaking, not sure at this stage what I'd change though. Served with steamed vegies and mustard mash.
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0 users found this review helpful

Vietnamese Caramelized Pork

Reviewed: Sep. 27, 2009
I've made this and my family and friends all liked them. The fish sauce is the key.
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10 users found this review helpful

Sausage-Stuffed Eggplant

Reviewed: Feb. 13, 2010
I totally agree with RMORONE, I'm not of Italian ancestry, I'm a proud Australian. I like healthy food too, but like to try different types of recipes at least once. If it needs tweaking a little , so be it, it's all about PERSONAL TASTE, ideas help others. In Australia I can't buy Italian sausage mix, so I've bought linked sausages and pressed out the mixture. Added a little garlic and chopped red capsicum to the browning meat with fresh parsley, basil and a pinch of salt. It works wonderfully well, also used this mix stuffed into red or green capsicums with tarragon or corriander. Will make this Mediterranean flavoured dish again repeatedly, thankyou Tanya for submitting this base recipe.
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3 users found this review helpful

Avocado Quick Bread

Reviewed: Mar. 26, 2010
Like naples34102 when I see a recipe by michelleca I feel that it will be a good one. I also like to try anything that naples34102 has made a comment on as I value her comments as with micheleca's recipes. Keep them coming girls as my house never smells as good as when I'm making your recipes either just for home or for guests, as I know they'll be exceptionally received. Again THANKS.
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1 user found this review helpful

Imitation Crabmeat Salad

Reviewed: Jan. 10, 2011
I found the dressing to be too much and too thin, so I halved the dressing. Keeping full quantity of onion, capsicum and celery, I also halved the imitation crabmeat and made it of 50/50 with cooked prawns adding a sprinkle of capers over the top. As the recipe is written I give it three stars, but with my tweaking I now give it five, so thank you for the basis.
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4 users found this review helpful

Balsamic Bruschetta

Reviewed: Feb. 2, 2011
The only real way to serve this without the bread getting moist at all is to deseed the tomatoes and dice up the tomato flesh only. This is the only way that real Italian restaurants would serve it. Rub the sliced bread with a slice of garlic. Lightly toast the bread under a grill. Retreave bread from grill and place toppings on except the olive oil. Lastly, drizzle lightly over all with a little, but good, olive oil. Serve immediately.
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129 users found this review helpful

Chicken Biscuit Pie

Reviewed: May 4, 2011
I too, as some others pre-cooked the vegies. I did mine in the microwave to save time. Adding a few herbs I found this to be a very nice comfort food meal especially right now that we're ending autumn and entering winter. As you may guess, I live in the southern hemisphere of our world, so to people like "tat" just thank your lucky stars that you have Bisquick and Pillsbury's products to fall back on. I'm so glad that this recipe has the ingredients for the biscuits included as there are very few that do. I much rather recipes that has every thing from scratch rather than from packets or cans, that way I know there's no preservatives or artificial ingredients. Thankyou for sharing this heart warming meal with us.
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3 users found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Oct. 12, 2011
I've made this a few times now as written and like other reviewer's I added 1/2 cup applesauce for moistness. Also, to give it another twist I replaced vanilla extract with almond essence as this reminded me of a German cake my mother used to make. I like both versions, but prefer my little twist of almond essence in the batter and include almond slivers in the topping for when having visitors.
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3 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Mar. 24, 2013
This recipe brings back childhood memories. My Irish grandmother used to make them almost every Saturday night during winter. Back during the depression when food was scarce potatoes were a staple vegetable which could be grown in the backyard therefore was a cheap meal. We would load up with the tomato sauce and tuck right in. Reviewer's have added bacon in the ingredients where as if we were lucky grandmother may put some bacon on the side with an egg. Now being a grandmum myself I'll be dishing this up to my grandchildren, but being an Aussie we can't leave off the tomato sauce. I must admit we fried them in the frypan with a light coating of butter in the pan not oil. Butter helped with the overall flavour where as oil would be soaked up into the potato. Thanks for reminding me of a good old fashion favourite staple.
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8 users found this review helpful

Easy Bacon and Cheese Quiche

Reviewed: Apr. 13, 2013
I love this recipe. Instead of the bacon sometimes I replace it with smoked salmon and chives keeping the Parmesan/Romano with it. I've also used asparagus and sliced tomato with Swiss cheese. It's a lovely quick weekend meal or I use it for an entree when having visitors.
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1 user found this review helpful

Peas Supreme

Reviewed: Aug. 17, 2013
I agree with Bonnie about the MSG, you've got to be joking. Here in Australia they've banned it from use for health reasons. I make a similar peas, bacon and mushroom sides, but healthier without the cream and of course that rotten MSG. I did try this, but only the once and that was enough for me. I'll stick to my recipe, thanks.
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3 users found this review helpful

Complete Pancake Mix

Reviewed: Aug. 21, 2013
We have pancakes for brunch every other Sunday after church and this is what I use adding a little fresh milk to make them finer. Also not having sugar in the ingredients allows us to top them with sugar and fresh lemon juice. Yum!
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2 users found this review helpful

Buttery Cooked Carrots

Reviewed: Oct. 7, 2014
I have tried this recipe, but prefer my own in leaving out the sugar and using approx. the same amount of marsala. Even though this is alcohol when I'm a tea-totaller it does give it a lovely smooth flavour similar to the brown sugar, but the marsala is better in my opinion.
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3 users found this review helpful

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