JaneArt Recipe Reviews (Pg. 1) - Allrecipes.com (10199770)

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French Bread Rolls to Die For

Reviewed: Dec. 12, 2010
These were good, but I had some trouble shaping the rolls evenly to make the number I wanted and had to reshape them. I think the extra handling caused them to be a bit dense, even though I gave them extra time for the second rise. I snipped the top with scissors before baking and brushed them with melted butter. The crust and flavor were good. Next time I will try to form them quickly in one go and I bet they will be just right.
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Savory Cinnamon Rolls

Reviewed: Feb. 2, 2010
I made a 1/2 recipe and added 2 Tbsp brown sugar, 1 egg and 1/2 tsp cinnamon to the dough. Once I got it to rise (needed a warmer place, so I used a heat lamp), the texture turned out very well - soft and light but with more chew than cake. While the dough was rising it tasted so good I could not resist pinching off bits to eat, but the flavor of the finished dough was very bland. Despite adding extra cinnamon to the filling as well, the rolls by themselves were not very flavorful. With frosting, there is enough sweetness, but next time I might double the cinnamon filling.
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Basic Cream Cheese Frosting

Reviewed: Feb. 2, 2010
Yum! Very sweet with a tinge of cream cheese. Not very dense.
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Caramels

Reviewed: Dec. 12, 2009
I made this recipe with just one small change: I added 1/3c honey. It did take a long time to get to the firm ball stage, but I finally discovered that with my stove on low it never could get there. I had to up the stove to almost medium, watching carefully. I did not find this recipe to be creamy/milky enough so I decided to try another recipe using just sugar and sweetened condensed milk. I like the taste of that one much better! So, I decided to combine and remelt the two mixtures together - this turned into disaster, as some crystals formed on the side of the pan and I ended up with a huge pan of ruined, sandy caramels. With this recipe alone, crystals never formed. Finally, I was able to salvage the ruined batch by slowly re-melting all of it into a pot with just a little hot water. This took A LONG TIME, to add little pieces a few at a time and whisk until dissolved. Then, I boiled it and brought it back to the firm ball stage. The finished product is delicious. If you like a milkier caramel I would suggest simply adding a can of sweetened condensed milk to this recipe. That is what I will do next time.
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Peppermint Marshmallows

Reviewed: Dec. 2, 2009
Easier and faster than I expected! 12 minutes may have been a little too long to beat the mix with my stand mixer's whisk - by the time I scooped it out it was pretty much too stiff to spread. Or, I might have let the sugar boil a little too long. Still delicious and I was able to smoosh it down into the pan. Just watch your times and use your judgement! I'd like to know when to mix in the cocoa powder for chocolate as pictured.
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8 users found this review helpful

Honey Baked Chicken II

Reviewed: Nov. 13, 2009
Excellent - better than I expected. I'm glad that there were so many good reviews to temp me to try it. I used about 1/4c butter, 1/4c honey, 2 TBSP mustard, dash of apple cider vinegar, season salt, some mustard powder, some garlic powder and the curry. I thought it was the right amount for 1 whole chicken, quartered. Also, I made it up at lunch time then put it in for dinner, so it marinated some - that probably didn't hurt. Yum! I'll make it again for sure - and may even try the original recipe exactly.
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Clone of a Cinnabon

Reviewed: Jul. 22, 2009
I've made this twice. Had a hard time getting the dough to rise the first time, and they were tough. The second time I tried a different yeast and my dough rose well however they still did not rise more at all in the oven and I still found them tough and unappealing. I am probably doing something wrong, but after two attempts I'm not going back for more trouble. I'll try another recipe next time.
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Easy Lemon Cookies

Reviewed: Jul. 16, 2009
I followed the recipe exactly and got the expected result - except the taste! They really do taste just like fruitloops. Not lemon, more like yellow flavor. Not for me. Really nice soft texture and chew, good presentation, though.
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Easy Sugar Cookies

Reviewed: Feb. 16, 2009
These were so good! Maybe just a tad too much baking soda - I felt that I could taste it. I followed the recipe exactly except for adding a bit more vanilla and a pinch of cinnamon and dash of nutmeg. They were crisp at the edges, soft inside with great light texture!
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Cheesy Turnips and Carrots

Reviewed: Jan. 30, 2008
Pretty good, I liked the combination of turnips and carrots. The turnips do get a bit lost, though. It is more of a recipe to disguise them than play to them. Next time, I would make the cheese sauce without extra vege water, I found it too thin and without enough flavor. I think that just the milk and cheese would be much better!
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Spice Islands® Double Raspberry Cream Filled Cupcakes

Reviewed: Jan. 7, 2008
These cupcakes are good, and I would recommend the recipe -but don't follow the directions as they are. For instance: I dumped everything together for the cream filling against my better judgement, and ended up with a mixture that just wouldn't get smooth. Some of the cream cheese stayed separated in tiny chunks and, in my opinion, ruined the texture of the filling. I made the batter following usual baking procedure - cream the butter, sugar and cream cheese, mix in the egg and extract one at a time, then mix all the dry ingredients separately and add them gradually. I would also change the frosting a little: First, blend the butter and vanilla, then add the raspberries, then gradually blend in the sugar, and finally add only about a tablespoon of milk (it was loose enough with just that, maybe because I used fresh berries instead of jam.) In fact, I could do without the cream filling altogether. I think that this would be a great cupcake with fresh berries stirred into the batter instead. Overall, try this recipe out if it sounds good, just include more steps in mixing the ingredients.
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Moroccan-Style Stuffed Acorn Squash

Reviewed: Dec. 6, 2007
I really enjoyed this! Even my boyfriend who does not like "health food" type stuff liked it. I did make a few changes: I left out the garbanzo beans, and used quinoa instead of couscous. Quinoa is a whole grain, I believe, and couscous is actually a pasta so that may have made it a bit healthier - although it took a little longer to cook and was a little bit chewier in the end.
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Mexican Beef Supreme

Reviewed: Dec. 5, 2007
This was really good! I used hot salsa verde, and the jalapeno. I love spicy food, but that was a bit much, it overpowered the other flavors. The meat was a bit tough for me, but I think that it would be okay if it was cut into smaller peices. Next time I am going to try making it with green bell pepper instead of onions and garlic.
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Kraut Bierocks

Reviewed: Dec. 1, 2007
First, I absolutely LOVED the filling for this! I'm sure that I am going to make it alot - I can think of many different ways to eat it: over a half baked potato, stuffed in a pita pocket, on crispy toasted french bread... I made it with Jimmy Dean's Sage Sausage, 1/2lb ground lamb instead of beef, and I added a few tbsp lime juice. However... the bread recipe was trouble from the start for me. It was hard to get the shortening mixed in well, my electric beater and hands both became a sticky, goopy mess. I started adding flour, kept adding and adding - close to 2c of extra flour so that the dough was workable. I let it sit 40 minutes, but it didn't rise much, so I let it sit a second time after kneading (still didn't rise). I was so proud when I saw these after 20 minutes in the oven that it all seemed worth it. I called my boyfriend over and let them cool off. But when we took big bites, the dough was waaay underdone on the bottom half. My spakin' new pan would NOT cook the bottoms, even after an extra 20 minutes. I had to cook them on my tried and true smaller pan in batches to get the bottoms done. 2 hours 45 minutes later... I did have a good time, though. =) Pat's Bierock recipe on this site looks like it has a better dough recipe.
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Sweet Potato Pie VII

Reviewed: Nov. 19, 2007
I liked it and have been enjoying it this week, but I would like to know how to make the mixture a bit more custard like.
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2 users found this review helpful

Venison Fingers

Reviewed: Nov. 8, 2007
These were yummy. At first my boyfriend said that I needed to get his family recipe, because they were no where close. So, I tweaked the second batch - sprinkling them with a little worchestershire sauce as they cooled and cooking them for a shorter time. They only need a few minutes for small strips (not 10 minutes), the batch that I pulled out just when they started to turn a little gold was much better - crunchy but not tough.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Nov. 2, 2007
I loved this! I have never made medium rare roast beef before, I am definitely going to make it again. I did lower the salt, and next time I would use half as much as a recipe calls for. It was good hot, but especially cold the next day I found the seasoning way too salty.
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Big-Batch Butterscotch Cookies

Reviewed: Oct. 31, 2007
These are awsome! I made 1/3 of the recipe and added butterscotch chips and pecans as another reviewer suggested. These are a new favorite cookie, and something that I have never had before! I didn't have cream of tartar, but it was fine without.
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Butterscotch Drops

Reviewed: Oct. 31, 2007
Great idea!! Although I didn't quite follow the recipe. I have never had anything like this before, and the cornflakes sounded/looked weird to me. Instead, I made the melt and then dipped bite-sized "waffle" shaped pretzles in, covering them half way. Delicious!! I did half the recipe, and it took about 10 minutes to dip ~50 pretzs.
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Chicken Livers Peri Peri

Reviewed: Oct. 22, 2007
The sauce was very good! I was given some chicken livers and did not know what to do with them. However, I discovered that even though I liked the flavors of the dish - I don't like chicken liver at all. I bet that the same sauce and treatment would be yummy on chicken breast, though!
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