JoAnn32789 Recipe Reviews (Pg. 1) - Allrecipes.com (10038515)

Red Wine Sesame Biscuits

Reviewed: Feb. 10, 2012

I've made these several times now. Very addicting. Definitely don't need the egg white wash. I don't know why I didn't rate this when I first tried it. When I saw it in today's daily e-mail it brought back memories of the first reviewer's comment about her admiraition for anyone getting the number of biscuits suggested by the submitter. Quite witty.

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2 users found this review helpful

Pumpkin Roll Cake

Reviewed: Nov. 2, 2011

I've been making this for years. You start rolling from the LONG side not the short side. That way you get a longer roll of cake.

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8 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Oct. 28, 2011

I've been making this for many years. The reason for a 4 star and not a 5 star is because of the directions. I line my 10 x 13" pan (I got mine at the dollar store) with wax paper. Don't worry, it won't burn. After baking, turn cake over on a towel liberally dusted with powdered sugar and then peel wax paper off, roll in a towel tightly starting on the SHORT SIDE (you get more swirls that way) and allow to cool before spreading with cream cheese frosting. Also, I add chopped walnuts to the top of the cake before baking.

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3 users found this review helpful

Pineapple Ricotta Muffins

Reviewed: Sep. 16, 2011

I used a coconut cake mix instead of white cake mix and whole milk ricotta. I also added 1/2 cup toasted, chopped pecans. Outrageously good! This is to correct my previous review. I didn't realize I had checked 1 star instead of 5. Duh.

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12 users found this review helpful

Spinach Tomato Tortellini

Reviewed: Apr. 21, 2011

Excellent. Followed recipe exactly, but did use stick blender to break up the diced tomatoes (personal preference.) I did serve it with homemade meatballs. I mean, what's pasta without meatballs? This recipe makes a LOT of sauce. I'm going to freeze the extra sauce to make a quick lunch for the grandkids.

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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Sep. 19, 2010

Absolutely the best ever coleslaw recipe. I've been looking for a good slaw recipe for years. I took the advice of another reviewer and used apple cider vinegar instead of distilled, used mayo instead of Miracle Whip and by mistake added 1 T poppy seeds instead of 1/2 tsp. Loved it!

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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 4, 2010

This is an update to a review I gave a while ago and gave this recipe a 1 star rating. Geesh, was I ever off on that. I just made this recipe again today with the following changes: 4 cups flour, bake at 400 and brush with melted butter when done. Yup, it's a five-star recipe all right.

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4 users found this review helpful

No-Knead Artisan Style Bread

Reviewed: Jul. 30, 2010

I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended that you remove the baking vessel from the oven after you've just spent 30 minutes heating it. Do NOT remove it from the oven, just pour the dough (batter, really) into the baking vessel and then cover and bake. That way you don't lose the heat you just spent half an hour to achieve to heat the pan. Also, there's no need to shake the dough once it's in the pan, it'll spread by itself while baking. It's really a misnomer to call this a dough, because it really comes out as a batter. I agree with the other reviewer that it's impossible to form it into any kind of a ball 'cause it's just too sticky. And forget the step of placing it on a towel to raise. It's just messy and doesn't achieve anything more than if you just stir it and place it in a bowl and let it rise another 2 hours. That said, I would rate this a 4, only because I think the instructions are not the best way to make this bread.

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200 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Jun. 14, 2010

OMG! The first rise only took 30 minutes to double, the second 40 minutes, and then I formed them into rolls and let them rise another 30 minutes. I used 8-1/2 cups of flour to get the right consistency. Used a half size baking sheet for 24 rolls and put the last two in a small loaf pan, instead of using a 9x13 glass dish. I got 26 rolls of between 2.6 and 2.85 oz. each.

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4 users found this review helpful

Chocolate Banana Bread

Reviewed: Jun. 1, 2010

OMG! Absolutely the best. I will not be making any other banana bread again. I made it into minimuffins and baked for 15 minutes. I also added toasted chopped pecans. These are the most moist and delicious banana muffins EVER!

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0 users found this review helpful

Belles Hamburger Buns

Reviewed: May 27, 2010

As other reviewers noted, these are too dense for hamburger rolls. I even tried a second rise before forming into rolls. That didn't help. I used all of the 5-1/2 cups flour and they were still pretty sticky. Tried melted butter on top for half the batch and not the rest. They were slightly softer. I gave it 4 stars, because as a dinner roll, they're pretty good.

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1 user found this review helpful

Super Moist Pumpkin Bread

Reviewed: Nov. 4, 2009

I made this exactly as written. I didn't think there was anything special about it.

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0 users found this review helpful

3-Cheese Pasta Bake

Reviewed: Oct. 28, 2009

I just made this today. I used cream of chicken soup rather than cream of mushroom and followed the rest of the directions exactly. I LOVE cheese, but this was waaaay too cheesy and much too thick. Maybe adding more milk would help.

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1 user found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Sep. 29, 2009

Yum. I took the advice of others and increased the amount of macaroni by 1/2 cup, although I used medium shells instead of elbows. Also, I used cracker crumbs instead of seasoned breadcrumbs. With those changes, this recipe is outstanding! It's my new favorite mac and cheese regular.

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1 user found this review helpful

Fresh Pea Soup

Reviewed: Jul. 30, 2009

OMG! I'm shocked at how good this was. So much more flavorful and fresh pea tasting than using dried peas. I used chicken broth and a half bag of frozen peas and a half bag of frozen peas and carrots 'cause that's what I had on hand. I also used a yellow onion instead of shallots and I sauteed them in about a teaspoon of bacon drippings. Didn't want to drag out the food processor, so I used my stick blender. It worked like a charm. I will NEVER make pea soup any other way than this! Absolutely outstanding.

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5 users found this review helpful

Chewy Coconut Cookies

Reviewed: Jul. 25, 2009

I made these today following the recipe exactly as written except I took the advice of others and added chocolate chips. The cookies were chewy, but not anything out of the ordinary, in my opinion. I probably will not make them again.

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1 user found this review helpful

Easy OREO Truffles

Reviewed: May 9, 2009

I found just breaking up the Oreos and then using my stand mixer to mix with the cream cheese worked very well. In fact, it adds an extra crunch if you eat them soon after mixing and before the cream cheese has had a chance to moisten the Oreos. When forming the truffles, I use a 1-inch scoop and then wear disposable gloves to form the truffles so the "dough" doesn't stick to my hands. Then pierce each truffle with a toothpick and freeze for a few hours. Remove the truffles a few at a time to dip into melted chocolate. Because the truffles are frozen, the chocolate adheres quickly. After truffles are coated with chocolate just remove the toothpicks (twist the toothpick and it will just pop out). I then add a dollop of chocolate to fill in the hole. Also, remember to add a tablespoon of Crisco to the chocolate to make a better consistency for dipping and it doesn't alter the taste.

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38 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 6, 2008

I've been making this recipe for years. It's sensational. I find cooking for 20 minutes instead of 30 keeps the chicken from drying out. The next best tip I can offer: you don't need to use toothpicks, twine or anything else to hold the chicken together, just make sure when you brown the chicken that you first place the chicken seam-side down. Later on, when simmering, also make sure chicken is seam-side down. A small amount of the cheese will ooze out, but that's what makes the sauce extra delicious! Adding a half slice of the cheese to the sauce is a terrific addition, also.

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6 users found this review helpful