TheGoodOlGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10078096)

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Jansson's Temptation (Janssons Frestelse)

Reviewed: Oct. 27, 2010
I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for, so I either won't do that again, or I will use TWO tubes. In spite of my faux pas, I am still SO impressed by this dish, and will make it again! Thanks for a great recipe!
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Jansson's Temptation (Janssons Frestelse)

Reviewed: Oct. 27, 2010
I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for, so I either won't do that again, or I will use TWO tubes. In spite of my faux pas, I am still SO impressed by this dish, and will make it again! Thanks for a great recipe!
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7 users found this review helpful

Glaze a la Jayni

Reviewed: Oct. 17, 2010
This was SO good. My corned beef was moist and tender, and the GLAZE!!! Well, that glaze will be back again and again, I think, but in different ways, because we really don't find affordable corned beef very often. The glaze would be excellent on pork chops, ham--perhaps even carrots or other veggies. Quite frankly, I wanted to eat it like soup! LOL SUPERB recipe! Thanks for posting it.
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0 users found this review helpful

Diane's Colcannon a la Jayni

Reviewed: Oct. 17, 2010
This was EXCELLENT. The only change I made was to add salt (about 1.5 teaspoons) to the water in which the potatoes were cooked--I find it's impossible to get potatoes salty enough if you don't add salt to the cooking water. I know I'll miss the flavor, but to economize on cholesterol, next time I may use canola oil to cook the cabbage/onion, and add bottled REAL bacon bits. This would also make the recipe a little faster to prepare. However, I don't think the FLAVOR of the original can be improved upon, and I regret it when I have to make changes like this!
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3 users found this review helpful

Diane's Colcannon

Reviewed: Oct. 17, 2010
This was EXCELLENT. The only change I made was to add salt (about 1.5 teaspoons) to the water in which the potatoes were cooked--I find it's impossible to get potatoes salty enough if you don't add salt to the cooking water. I know I'll miss the flavor, but to economize on cholesterol, next time I may use canola oil to cook the cabbage/onion, and add bottled REAL bacon bits. This would also make the recipe a little faster to prepare. However, I don't think the FLAVOR of the original can be improved upon, and I regret it when I have to make changes like this!
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3 users found this review helpful

Glazed Corned Beef

Reviewed: Oct. 17, 2010
This was SO good. My corned beef was moist and tender, and the GLAZE!!! Well, that glaze will be back again and again, I think, but in different ways, because we really don't find affordable corned beef very often. The glaze would be excellent on pork chops, ham--perhaps even carrots or other veggies. Quite frankly, I wanted to eat it like soup! LOL SUPERB recipe! Thanks for posting it.
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5 users found this review helpful

Classic Texas Caviar

Reviewed: Feb. 15, 2010
I'm a Texan and have tried a number of recipes for this dish--all good. However, everyone at my house on Super Bowl Sunday said: "You don't have to try any more Texas Caviar recipes. This one is a KEEPER." That's good enough for me--and, VERY unlike me--I didn't change a thing! Kudos to Pam Anderson for this great recipe.
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4 users found this review helpful

Outrageous Caesar Salad

Reviewed: Apr. 15, 2009
Okay, I was skeptical. I've been making Caesar Salad since the 1960's, and I never lacked for compliments. Actually, I had quit using a recipe 30 years or so ago, and made it by feel, but there is little difference between the way I did it and this recipe. I had never added Cayenne Pepper, and I don't know that it helped, but it didn't hurt. HOWEVER, I must admit that your croutons beat mine all to pieces. I made croutons in a skillet, with olive oil, for years, but had become lazy and had been using (don't tell anyone!) packaged croutons for the past few years. Well, I have mended my ways. I know your croutons are better than "bought," and I don't remember my skillet ones being any better, so I'm a believer in your method. It's hard for an OLD woman (who will be eligible for Medicare in mere months!) to admit she's been bested, or at the very least EQUALED, and on something she loves like Caesar Salad, but Chef Jeff, YOU THE MAN!
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9 users found this review helpful

Hamburgers and Ketchup Gravy

Reviewed: Apr. 15, 2009
I had a hard time believing this would be THAT good, despite the rave reviews, but it WAS! My husband loved it. I asked him if I should keep the recipe, and he said, "Definitely." Thanks for sharing this awesome family dish.
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2 users found this review helpful

 
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