jweakman Recipe Reviews (Pg. 1) - Allrecipes.com (10130583)

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Mother's Pasties

Reviewed: Aug. 7, 2012
These are great. They freeze really well too. In the past I've used the oil crust recipe that I also found on allrecipes to make the crusts. But tonight I was feeling lazy and I used frozen puff pastry and that turned out really well too. Two boxes of it were more than enough to complete the recipe.
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Clone of a Cinnabon

Reviewed: Sep. 25, 2010
The rolls themselves deserve 5 stars, I'm giving the recipe 4 because every time I've baked them at 400 for 15 minutes they have come out raw in the middle and brown on top. I will try 30 minutes at 350 next time. I like to make these during the week; they can be frozen after cutting into the rolls, then set out to thaw and rise the night before I want them for breakfast. Thanks for the recipe!
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Basic Chicken Salad

Reviewed: Aug. 3, 2009
I make this all the time, using canned chicken and whatever nuts I have handy--usually pecan/pine nut. I'd never have thought a chicken salad could taste so perfect without onions, but this does. Great for a quick dinner using pantry staples.
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Radish Salad With Parsley & Chopped Eggs

Reviewed: Jun. 19, 2009
See, this is the sort of thing I just love. Everything I needed was just magically growing in my garden, waiting to be transformed into this gem of a salad. The radishes are totally transformed by the parsley and the dressing--it's just genius. My three year old daughter, a salad connoisseur albeit one who's never liked radishes, loved this salad. This is so going in my recipe box, and I'll look forward to making it every spring and fall when there are radishes in my garden.
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French Bread Rolls to Die For

Reviewed: Mar. 3, 2009
For those who want a crustier roll, try placing a pan of boiling water in the bottom of the oven. I thought these were very good, especially considering how little time was involved. For comparison, I tried a much more complicated recipe from my bread book. That one includes adding two stiffly beaten egg whites, butter instead of oil, and nearly four hours of time to raise the dough. The family's verdict was that it wasn't worth the extra time. The flavor really wasn't fabulously better, so I'm still on a quest for the perfect recipe, but this one's not bad for now!
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Caramel Apples

Reviewed: May 12, 2008
WOW! Since both my daughters have summer birthdays, their teachers wanted to celebrate them on the last day of school. When my girls wanted me to make caramel apples for their birthday treat, I admit I cringed. But this recipe is so easy! I just did a test batch and turned out perfect, beautiful apples. I used my 4-cup pyrex measure for melting and dipping, and spooned caramel over the top of the apples for an even coating. Then I used the spoon to scrape the bottom of the apples so there wouldn't be a big puddle of caramel at the bottom. Perfect, and way easier than cupcakes would've been! I disagree with the reviewer who said these couldn't look professional--with a little extra attention I think they could.
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Quinoa and Black Beans

Reviewed: Feb. 20, 2008
I've been eating this for years, it's one of my favorite staple foods--however I don't bother sauteing the onions/garlic--I don't think you need to unless you just can't stomach raw garlic and onions. In fact I don't cook anything but the quinoa, and for the last two minutes of cooking it, I throw in the frozen corn and it comes out fine. Then just let it cool, throw it all together, and pour the dressing on--saves time and it's very delicious.
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Power Berry Trail Mix Snack Cookie

Reviewed: Feb. 6, 2008
I won't make these again, at least not following this recipe exactly. They were overwhelmingly sweet--seriously, the sugar could've been cut in half and they would still be plenty sweet. I made them for my daughter's kindergarten class on her snack day, and they were a pain. First, I had trouble getting them out of the muffin tin, as they're very crumbly when still warm. So I tried using a baking sheet, and they became so thin and runny that transferring them to a cooling rack without breaking them was very difficult. Yes, I should've known better than to try an untested, ureviewed recipe when I was under pressure to turn out something nice, but I had a bad head cold and didn't want to go to the grocery store. Most of the ingredients for these were already lying around my house, so....It's nice that they have lots of whole grain, but I probably still won't make them again, they contain so much sugar and butter it's hard to really call them healthy.
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Kerry's Beany Salad

Reviewed: Dec. 13, 2007
This is strikingly similar to another salad recipe I've been using for a few years--"Quinoa, Corn, and Bean Salad". If anyone's interested in that variation, just substitute a cup of quinoa for the grains, add some chopped tomatoes and celery, and to the dressing add about a tbsp fresh squeezed lime juice and a few tsps of honey--there you pretty much have it. When I made Kerry's version I used quick-cooking barley so I was able to cook it with the rice, a huge time-saver. I did double the vinegar, halve the oil, and I added some lime juice + honey--if you love lime like I do it really adds zip, and the honey takes away any bitterness. I can't get enough of this salad, and I'm so glad to have a variation of an old standby!
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Curried Wild Rice and Squash Soup

Reviewed: Oct. 10, 2007
I sort of made my own version of this soup, and it was if I might say, freaking awesome. Even my husband loved it and he's not a soup fan. Orange juice just didn't even sound good, so I left it out entirely. But the recipe still needs some acid, so I pureed 3 or 4 yellow tomatoes and a green apple in my blender and added that at the beginning. I also carmelized 2 red onions in butter and brown sugar and added those. The box of wild rice I just threw in, no need to cook it separately. I used six cups of chicken broth, an entire large squash which I steamed first and then pureed before adding to the soup, and a whole tablespoon of curry powder. It was just amazing--the flavor had so much depth, and oddly you couldn't taste curry--it just sort of blended in as if it belonged there. IMO you can't go wrong with curry, butternut, and wild rice!Thanks for this recipe!!
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Potato Curry

Reviewed: Aug. 19, 2007
I doubled the spices and added 2 cups of peas, as well as an onion and a clove of garlic. The flavor was terrific, but my husband and I both thought the yogurt overwhelmed the dish. We like things spicy, and I think the yogurt diluted the spices a bit, and made everything a little too creamy/tangy for our taste. But still, a beautiful recipe, that I'll be making variations of for a long time! Thanks!
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6 users found this review helpful

Naan

Reviewed: Jul. 23, 2007
Very good! I did add a half tsp of baking soda as someone else suggested, and I'm glad I did--that way I had a little insurance that these would bubble up even if I didn't give them enough time to fully rise. They were quick to make but still had the flavor of a yeast bread. I experiemented with cooking methods, and frying in a skillet pan with olive oil WAY beat out the open George Foreman method. Awesome!
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Indian Relish

Reviewed: Jul. 20, 2007
Awesome! Thanks for the great idea. I struggled to make this since I was out of everything. I used yellow bell peppers from my garden, rice vinegar instead of white wine, cayenne instead of crushed red pepper, cane sugar instead of white, and I added mustard seeds and tumeric for that lovely yellow color! It turned out delicious anyway. I plan on serving it for dinner tonight as a chutney with chicken that I will also add some curry powder to. Perfecto!
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2 users found this review helpful

 
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