SJohn Recipe Reviews (Pg. 1) - Allrecipes.com (10036469)

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Carrot Cake III

Reviewed: Jun. 6, 2011
I thought this was excellent!! Very most and tasty. I made the recipe plus another half-recipe for a three nine-inch round tiers. I pretty much followed the recipe, but was short a little oil, so used some applesauce. Also, I did add extra cinnamon and about 1/2 tsp nutmeg. I made 1.5 times the frosting, which worked fine for filling the layers and a crumb coat (I applied fondant to the outside of the cake). For only cream cheese frosting, I think I will need to double the frosting ingredients.
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Chocolate Pecan Pie IV

Reviewed: Dec. 29, 2010
I made this pie on Christmas Eve morning and it did not survive until dinner on Christmas day. My family ate it up and even the ones who don't eat pecan pie loved it. I happened to only have semi-sweet chocolate, but it worked great!
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3 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 30, 2010
This pie was so easy and tasted perfect!! I think you need a deep dish pie crust to hold all the filling. My regular crust wouldn't quite hold it all. I elected to add a bit more cinnamon. Will use again.
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Brooke's Best Bombshell Brownies

Reviewed: Jun. 24, 2010
It is so disappointing when a popular recipe doesn't quite live up to the hype...and it's AWESOME when it does. These brownies are wooonderful. I followed the recipe precisely, baked for 36 minutes in a glass 9 X 13 baking dish. These brownies also have the best "corner pieces," which is what we fight over in my home! Can't wait to make them again!
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Baked Spaghetti Squash Lasagna Style

Reviewed: Jun. 24, 2010
Great recipe! I followed the recipe except for substituting chicken bouillon for vegetable, which I didn't have. The flavor is excellent. I'd have given it five stars, but the spaghetti squash was quite crunchy when we ate it. I didn't enjoy the texture as much as if it had been a bit softer. Next time I will bake (during Step 2) longer--I'll try 45-50 minutes. Other than that, I highly recommend this recipe as a great way to enjoy spaghetti squash!
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Shrimp with Spicy Tomato Sauce

Reviewed: Jun. 9, 2010
Rating this a four, even though I ultimately had to add a bit more seasoning to create the sauce I wanted. But I really, really like this recipe with a few minor additions and will definitely make again! I used canned petite diced tomatoes and probably 7 garlic cloves because some were small. After the salt and cayenne and simmering a bit, I tasted and decided to add dry onion and basil. As the sauce simmered I added a bit of pasta water to keep it from drying out before the flavors had really blended. Delicious with the shrimp over angel hair pasta.
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Shrimp with Spicy Tomato Sauce

Reviewed: Jun. 9, 2010
Rating this a four, even though I ultimately had to add a bit more seasoning to create the sauce I wanted. But I really, really like this recipe with a few minor additions and will definitely make again! I used canned petite diced tomatoes and probably 7 garlic cloves because some were small. After the salt and cayenne and simmering a bit, I tasted and decided to add dry onion and basil. As the sauce simmered I added a bit of pasta water to keep it from drying out before the flavors had really blended. Delicious with the shrimp over angel hair pasta.
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7 users found this review helpful

Black Beans and Rice

Reviewed: Jun. 7, 2010
I wanted to like this very much, but found it very bland and dry when prepared as-is. I rescued it with a can of tomatoes with chiles, extra broth, garlic and some extra spices (thrown in without measurement!--chili powder, a little of a southwestern blend and mexican oregano).
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Crustless Spinach Quiche

Reviewed: May 2, 2010
Just okay for me. I would like it better a little more "egg-y" and with less cheese.
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Chantal's New York Cheesecake

Reviewed: Apr. 19, 2010
Excellent! I made the cheesecake following the directions exactly. I doubled the quantities for the graham crackers crust for a thicker crust. I did not have a suitable pan for a water bath, so I put a pan of water on the rack underneath the cheesecake (I preheated it with the oven, don't know if that matters). I received tons of complements and the cheesecake was gone! I highly recommend this recipe.
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Red Beans and Rice

Reviewed: Apr. 9, 2010
High praise from a Louisiana girl. This is a great recipe. I am looking forward to leftovers! I followed the recipe with the exception that I had to use dried celery, used 6 bay leaves and used two bell peppers because the ones I had were on the small side. The flavors are wonderful and it smelled so good simmering on the stove. I used Tony Chachere's Creole seasoning and between that and the andouille sausage did not have to add any salt (other than the little bit I always use making rice). Try it!!
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Authentic Louisiana Red Beans and Rice

Reviewed: Apr. 9, 2010
High praise from a Louisiana girl. This is a great recipe. I am looking forward to leftovers! I followed the recipe with the exception that I had to use dried celery, used 6 bay leaves and used two bell peppers because the ones I had were on the small side. The flavors are wonderful and it smelled so good simmering on the stove. I used Tony Chachere's Creole seasoning and between that and the andouille sausage did not have to add any salt (other than the little bit I always use making rice). Try it!!
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Creamy Frosting

Reviewed: Mar. 10, 2010
This has to be the best tasting frosting I've ever had. I do not love super-sugary "typical" bakery frosting and was looking for something different. I followed the recipe exactly, taking cues for timing from JustMe. In all, I probably spent about 20 minutes with the handmixer (wasn't at home with my standmixer, but it wasn't too bad). The frosting was sweet enough but not cloying and so pretty and fluffy. I piped mine onto cupcakes and the frosting performed beautifully. It's not very warm or humid here yet, so I'm not sure how this will hold up in the summer months. I made the flour mixture as a white sauce, with a whisk, stirring over low-medium heat until quite thick--until the swirls from the whisk didn't disappear right away. The cooled product was a pudding consistency. (I also cooled mine in the fridge) I highly recommend this recipe!
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Easy OREO Truffles

Reviewed: Feb. 19, 2010
Yum! I've made these over and over and always get rave reviews...and everyone thinks I accomplished something really difficult! A little time-consuming, but easy. Have never used the food processor, crush the oreos in a plastic bag and the cream cheese will soften any bigger chunks and result in a uniform truffle. I use chocolate almond bark exclusively now and use the fork method to dip the truffles. (I agree with chilling the rolled balls first!) I like to place the finished truffles in mini muffin cups--the balls themselves aren't very attractive, not that it's ever been a deterrent!
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Chicken Spaghetti II

Reviewed: Feb. 18, 2010
Just ok as-is. I found that the processed cheese was too much for the other ingredients. The sauce was kind of sticky/gummy and did not reheat well. I've since created a version of the recipe I like more, though it makes a good bit more! I use about 5 chicken breasts, about 12 ounces of spaghetti, a can of cream of chicken soup and a can of water, 2 10 ounce cans of diced tomatoes with green chile peppers (one mild,one original), a pound of processed cheese, a handful of grated sharp cheddar. I add fresh minced garlic to the simmering tomatoes and salt and pepper to the chicken as I bake it (instead of boiling).
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Easy Lasagna II

Reviewed: Jan. 24, 2010
A very good lasagna! Prepared this for some picky friends and all plates were clean!! Since I had about 1.5 lbs of ground beef, I used two 24 ounce jars of spaghetti sauce (tomato basil). Didn't quite use all of the cheese mixture, and there was plenty of cheese! For fewer calories next time, will use less next time and layer in some baby spinach.
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Bodacious Broccoli Salad

Reviewed: Dec. 10, 2009
Very good recipe and well received by my family. I followed the instructions precisely. I think, though, that the next time I prepare this (and I will!) I will leave out the lemon juice and add extra bacon! Was slightly too tangy for me!
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Marshmallow Fondant

Reviewed: Oct. 21, 2009
This was the first fondant I've ever made and ultimately was successful, but not by following the recipe as written. Initially, I attempted to follow the recipe to the letter (trying to force in nearly all of the confectioner's sugar) but this resulted in such a still ball of fondant that I could barely knead it and gave up trying to soften it up by adding water (Note, I couldn't find a 16 oz bag of mini marshmallows--I think 10.5 oz seems to be the standard size around here), so that's the cause, I'm sure! My second attempt was much better. I used the 10.5 oz bag of mini marshmallows, heating gradually until smooth, with the water. I began by stirring in confectioner's sugar until the mass in the bowl was too difficult to stir. I then transferred the contents of the bowl to my counter, which was greased with Crisco and covered with powdered sugar. I kneaded more sugar in just until the fondant was no longer sticky, coated with a layer of Crisco, wrapped well. I couldn't wait to try it, so I rolled it out a couple of hours later, using powdered sugar and cornstarch on the counter and corn starch on my (regular) rolling pin. I was very pleased with how easy the fondant was to work with! My little sample cake looked great. Can't wait to use it soon on a birthday cake! As far as taste, it's far too sweet for me, but a thin layer over frosting isn't too much.
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Flourless Peanut Butter Cookies

Reviewed: Feb. 23, 2009
Great little recipe and won't even need it on paper to remember again. I was in a pinch with unexpected guests and no treats to offer, so I whipped these up in a flash! None were left! For my oven, I baked these cookies at 325 for about 9 or 10 minutes. They were quite soft when they came out of the oven, perfect within 5 or 10 minutes to serve.
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