J.H. West Recipe Reviews (Pg. 1) - Allrecipes.com (10045664)

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J.H. West

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Empire State Muffins

Reviewed: Dec. 25, 2011
These weren't bad, just completely boring. Even adding cinnamon and nutmeg did hardly anything for these. My kids wouldn't eat more than one.
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3 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Dec. 4, 2011
Not bad, but pretty bland. I added 2 tsp nutmeg (my favorite!), 1/2 tsp of cinnamon and they still seemed to not have much flavor. I added craisins to a few and they were OK but the flavors didn't really mesh too well. If I made these again I would stick with the spices, maybe add a couple tsp of vanilla and some butterscotch chips.
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1 user found this review helpful

Classic Macaroni Salad

Reviewed: Jul. 22, 2011
I was in charge of making macaroni salad for 125 teenage girls at a retreat. I used this recipe (times 12!). The salad was a huge hit. That's really saying something considering how picky teen girls can be. I've been trying to find a good macaroni salad recipe for years ever since I tried some at a great Hawaiian restaurant. Nothing has really satisfied me til now. This recipe is a keeper. The only thing I did differently was to not rinse the noodles but add the vinegar right after draining. That's what Cooks Illustrated recommends when making mac salad.
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42 users found this review helpful

Grandma Mead's Old Fashioned Sugar Cookies

Reviewed: Dec. 23, 2009
I made these and they were wonderful! These are drop cookies, not roll-out sugar cookies. They are puffy and light and have a great nutmeg flavor. And they taste even better the next day!
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0 users found this review helpful

Oreo® Cookie Cake

Reviewed: Mar. 3, 2009
I'm such a dessert snob and almost didn't try this because of the cool Whip and instant pudding, but my son picked this recipe out for his birthday so I made it anyway. Holy cow was it fantastic!!! First of all, it's about a million times better the next day, so try to make it ahead if you can. I only used one stick of cream cheese and forgot the sugar (talking on the phone while cooking--bad idea!) but it was marvelous anyway. It isn't much to look at, but your friends won't care once they taste it.
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Delicious Ham and Potato Soup

Reviewed: Feb. 12, 2009
My husband said this was the best soup I've ever made (and I make a lot of soup). I thought it was very tasty too. My kids, even the picky eaters, gobbled it up. I also cooked up a three pieces of bacon in the microwave and crumbled them into the soup. Highly recommended if you have any bacon sitting around. There is a lot of chopping involved, so make sure you start earlier than you think.
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2 users found this review helpful

Figs and Toasted Almonds Brie

Reviewed: Feb. 6, 2009
So amazing. I used dried figs (near the raisins at the store). I cut off the tops of about ten and put them in simmering water for five minutes before proceeding with the recipe. I thought they were better cut up in smaller pieces. Maybe cut each fig into 6-8 pieces. I also used slivered almonds and they were perfect. This was really marvelous and everybody raved. I also served the Avacado salsa recipe on this site by Barbara Vinson. People went crazy for it!
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4 users found this review helpful

Avocado Salsa

Reviewed: Feb. 5, 2009
I forgot to make this ahead of time, but people went crazy for it anyway. I put the onions and red peppers in my food processor for a few seconds, then added the olives, garlic and a handful of cilantro and processed until it was finely chopped. It was super easy to make this way.
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3 users found this review helpful

Honey-Garlic Glazed Meatballs

Reviewed: Apr. 3, 2008
I made these with Costco meatballs. I liked this sauce a lot. Not quite Sweet&sour; not quite BBQ. Just delicious and tangy. I would definitely make these again. However, my kids thought these were too tangy and "spicy" (even though they aren't the least bit spicy). So I would probably make these for grown ups and not my kids.
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Glorious Sponge Cake

Reviewed: Feb. 28, 2008
This cake was awful. It was barely lemony at all, and the texture was like eating a mouthful of lint. I know it's a sponge cake (I'll admit sponge is not my favorite, but I was looking for something light), but this literally felt like we were eating a sponge. I added a lemon glaze after eating one piece. That made it a bit better, but all in all I would never make this cake again. I am a very experienced cake maker, and this was my worst-tasting cake ever.
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2 users found this review helpful

White Chili I

Reviewed: Feb. 20, 2008
Made exactly as the recipe calls for, this was a bit bland. (more of a four star recipe). However, I doubled the spices, except I added fresh cilantro (about 1/4 cup) instead of dried, as well as the juice of a lime. With those additions it was excellent. it took my family forever to get to the table when I made it, so it boiled down to a thick mixture. Otherwise I would have needed to add some smashed beans for thickener. I cooked the chicken breasts whole and just shredded them after they were cooked. Much easier than cutting up raw chicken. I have six children who can be picky at times, but they all loved this chili. This is definitely a keeper.
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43 users found this review helpful

Lemon Glazed Date Sticks

Reviewed: Feb. 4, 2008
Not the greatest. Let me just say, though, that I'm not a big fan of dates. These tasted very healthy, not like a guilty pleasure (which is what a cookie is all about, in my opinion). The lemon glaze helps, but I certainly wouldn't make these again.
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1 user found this review helpful

Chocolate Caramel Brownies

Reviewed: Feb. 3, 2008
I made these for my State Fair and they won first prize! I was really hesitant to try these since brownies made with mix are normally very chemically tasting. The cake mix doesn't give them any fake flavor, though. I doubled the recipe and made them in a 9x9 pan like some of the other posters suggested. They were much thicker and gooier that way. I also added twice as many nuts, and dropped dough in blobs all over the top so the caramel was visible underneath. Very rich and very good. Everybody loves these!
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Feb. 3, 2008
I entered these in my State Fair and they won first prize! To make them a little more interesting-looking, I waited until the peanut butter cup had melted a bit then pushed in a white chocolate chip (pointy side down) so they had the look of bullseyes. Really cute! These are definitely rich, but out of this world good. Definitely underbake them a bit, since crisp ones are not nearly as good.
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4 users found this review helpful

Peanut Butter Cake II

Reviewed: Feb. 3, 2008
This cake was fantastic! It was a bit dry on it's own, but once the frosting was added, it was plenty moist. I cut each cake in half and spread each layer with hot fudge and frosting and a handful of chopped peanut butter cups. I ended up having to make another batch of frosting since I used so much inside the cake. The frosting for this cake is amazing. It tastes like a peanut butter cup. I made this for company and nobody could stop eating it.
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1 user found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 27, 2008
Kind of ho-hum. Not the greatest chili ever, but not bad. Very easy to make, though.
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0 users found this review helpful

Fluffy Biscuits

Reviewed: Jan. 27, 2008
I adore biscuits and have been trying to find the perfect recipe. This one comes very close. In the name of science I made three versions of this recipe one evening; one with all shortening, one with half shortening and half butter, and one with all butter. The recipe with all shortening was very bland. The half butter recipe was very good and the texture was incredible. They were almost melt in your mouth tender. The all butter taste was slightly better, but the texture wasn't as nice. I also use my food processor to mix the dry ingredients and to cut in the butter, but you have to be careful not to process it too much. (Leaving large chunks of butter makes them flakier.) I transfer the flour mixture to a bowl and stir in the milk. I also took a batch of dough and kneaded half of it 20 times and didn't knead the other half (my mom always taught me that kneading biscuits made them tougher). Surprise! The kneaded dough rose almost twice as tall when the biscuits were baked. Also, rolling them out so they are an 1 inch thick makes them even taller too.
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945 users found this review helpful

Fresh Strawberry Almond Pie

Reviewed: Jan. 26, 2008
Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time, but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by 50% was perfect. I quartered the strawberries, since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it, though, he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame!
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19 users found this review helpful

Strawberry Torte

Reviewed: Jan. 26, 2008
Pretty good, not great. Seemed a bit ordinary to me. It was also a pain trying to find ladyfingers. Had to go to three grocery stores.
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Photo by J.H. West

Pumpkin-Pecan Cake Roll

Reviewed: Nov. 24, 2007
This pumpkin roll recipe appealed to me above the others because of all the yummy spices and nuts. If I'm going to bake something I want it to be good! This definitely was. The flavor was excellent; reminiscent of a carrot cake, but with a smoother texture. I overbaked this a bit, so it began to crack when I rolled it up. I salvaged it by cutting the cake into three 5" sections, spreading each one with a layer of the filling (I only needed about half the recipe), and stacking them. It ended up looking more like a torte. I drizzled the top with melted white chocolate and added some whole pecans. You'd never guess that it wasn't supposed to look that way. This recipe looks like you've spent a ton of time cooking, but you really haven't. Especially nice since you can make it the night before. Definitely a keeper for the autumn dessert season.
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1 user found this review helpful

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