joy-of-jesus-smileymom Recipe Reviews (Pg. 1)

Refried Beans Without the Refry

Reviewed: May 27, 2012

Five stars even for an excellent go-to recipe, even though I reduce the salt to about 1 tsp, and the pepper to 1/2 tsp. (the original amount was too strong for us) then I may add extra to taste. Also the addition of at least a half-tsp. chili powder and, sometimes, a bit of bacon grease for a more authentic flavor.

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Bread Pudding II

Reviewed: May 24, 2012

Cut the sugar in half, but I was using sweetened cinnamon-crunch bagels. A half-tsp of nutmeg was a good addition. Very yummy!

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Key Lime Pie VII

Reviewed: May 13, 2012

Can't get easier! Great texture and set up perfectly after about 15 min baking. However, I miss the eggs flavor and richness in a traditional recipe, so for another recipe I will keep looking...

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Mexican Botana Platter

Reviewed: May 9, 2012

Excellent! The cilantro made a lot of difference in the flavor of the meat mixture. The peppers and onions were surprisingly good, but I sprinkled with extra FRESH peppers and onions like our local restaurant was extra YUM!! I also used homemade refried beans and restaurant-purchased fresh chips.

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Mujaddara Arabic Lentil Rice

Reviewed: Apr. 14, 2012

SO EASY!! I prepared the rice (brown rice) in my rice cooker WITH the lentils. It worked out perfectly. My 10-cup rice cooker held 4 cups of lentils and 3 cups of rice along with the water specified by the rice cooker. The cumin was too strong for my taste, and since I used only 3/4 tsp. per recipe, I will lower it to 1/4 tsp. per recipe. Added a little cinnamon and 1/2 tsp. allspice per recipe (2 tsp. for my cooker). Also left out salt (heard it toughens lentils) and added to taste later. Like my Syrian grandma, I served with plain (Greek) yogurt atop.

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Chicken Jubilee

Reviewed: Apr. 9, 2012

There were mixed reviews on this. I thought it was okay, but some guests raved! (I have to admit I did not use the brandy, though, per some guests' dietary needs). The comments I would note are: the water makes a very soupy sauce- would omit next time. The butter browns the chicken better than oil (I tried both), but in the end you could OMIT either as it make little difference in taste. Also, bone-in breasts are tastier than boneless, and were preferred over the drumstick-thighs I also used. I added a 1/4 tsp. garlic powder, 1 1/2 tsp. salt and 1/4 tsp. pepper.

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Bread Machine Pizza Dough

Reviewed: Mar. 21, 2012

This is excellent- just like restaurant or delivery pizza crust. We did bake 5 minutes before adding toppings. Will make again!

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One Bowl Brownies

Reviewed: Feb. 26, 2012

Four stars due to high sweetness, but good texture. I melted the butter with the sugar, boiling it briefly, then stirred in the chocolate (I used SIX ounces). Cooled a bit, then added eggs one at a time, then flour with 1/2 tsp salt and 1 tsp. vanilla (actually 1/4 tsp. ground vanilla bean). Really decadent- just wish they weren't so sweet.

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Garlic Bread Spread

Reviewed: Feb. 20, 2012

Loved the butter mixture. If using unsalted butter, add 1/4 tsp salt. And don't overbroil like I did :(

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Baked Ziti Casserole

Reviewed: Feb. 20, 2012

An winner for a crowd. I used a mozzarella/provolone blend which was excellent. Next time I will double the sauce and increase the ricotta. As long as the sauce is a flavorful one (add in spices if necessary), the dish will be perfect. But more sauce is key. And make sure that the pre-cooked noodles are boiled only until tender to avoid a squishy baked product!

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Day Before Mashed Potatoes

Reviewed: Feb. 15, 2012

This recipe has incredible possibilities. It is lacking only MILK. I added enough to make the potatoes very light and fluffy, while beating in my KitchenAid. Out of personal preference I now use about double the sour cream, more or less, and NO CREAM CHEESE (I did not like the twice-baked potato taste it gave. I want a mashed-potato taste). Used half white pepper, half black. More butter. Finally, remove from refrigerator at least an hour before baking. Bake 40 min covered, and 20 minutes uncovered. A light sprinkling of white cheddar or Parmesan (or Trader Joe's shredded Quattro Formaggio- YUM!), a bit of melted butter, and paprika ended in a restaurant-quality dish! 2/15/12

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Fudge Truffle Cheesecake

Reviewed: Feb. 15, 2012

A very rich cheesecake, chosen for its ease of preparation. The flavor, however, was not intensely chocolate-y, but had some caramel undertones, thanks to the condensed milk. It definitely lends itself to an additional flavor, such as raspberry, orange or maple. Being the experimenting type, I mixed in a drop of maple extract to a bite of cooked cheesecake. ABSOLUTELY excellent and noteworthy. Because of this I will be trying again with a small amount of extract (1/2 to 1 teaspoon? I'll have to taste the batter). Ten stars with a flavor boost =)

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Swiss Cashew Tossed Salad

Reviewed: Feb. 15, 2012

Love this recipe. My alterations are less sugar (1/2 cup-more if needed), less oil (1/3 cup), 1 tsp. dry mustard instead of prepared mustard, a heaping tsp. instant minced onion instead of grated- if I am in a hurry, and 1 tsp. salt. TOP WITH red onion slices that have been soaked in water to remove pungency.

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Crusty French Rolls

Reviewed: Feb. 15, 2012

Didn't care for the flavor. Just okay. Maybe it was my fault.

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Spanish Rice II

Reviewed: Feb. 13, 2012

We enjoyed this, though I cooked my triple recipe too long, and it was still too wet. Next time I will use the rice cooker, and add liquid to the rice cooker measurements.

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Oat Bran Muffins

Reviewed: Feb. 10, 2012

Five stars with changes~ We have made these as written, but over time, we have adjusted the recipe to now HALVE the sugar, oil, and leavening (baking powder, soda and salt), and find it more than sufficient. We add 50% more applesauce to replace the missing oil. They rise beautifully, are plenty sweet and salty, and are very versatile for add-ins. We also add spices-- 1 tsp. cinnamon, 1/4 tsp. nutmeg, and 1 tsp vanilla.

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Christmas Eve Beef Stew

Reviewed: Dec. 9, 2011

Made this according to recipe (even with the peas-- I was skeptical), except that I simmered it on the stovetop. Husband and children gave it a thumbs-up.

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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Oct. 25, 2011

Excellent marinade AND dressing. I make this dressing (using less adobo sauce, or chipotle powder to taste most times) and mix it INTO the cabbage with the cilantro as a sort of slaw. Many of us find it so delicious that I serve the slaw itself with Mexican meals! Next I am going to try the marinated fish alone with a cilantro chimichurri and rice!

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