SJC1637 Recipe Reviews (Pg. 1) - Allrecipes.com (10257900)

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Soft Oatmeal Cookies

Reviewed: Apr. 4, 2012
BEST oatmeal cookies I have ever had or made. I don't bother chilling the dough, just drop onto the cookie sheet by the tablespoonful ... Makes nice big chewy cookies. Delicious.
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1 user found this review helpful

Lemon Coconut Loaf

Reviewed: Mar. 17, 2012
YUM! I did make a few changes ... I substituted half the butter with plain natural yogurt ... and put in an extra teaspoon of lemon juice in the batter as well. This turned out reallly, really moist and delicious. I baked for 50 minutes in a stoneware loaf pan. After popping out I pre-cut the loaf into portions (but not all the way through so it stayed together) and then drizzled the glaze over so it would soak in better.
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1 user found this review helpful

Naan

Reviewed: Mar. 17, 2012
Very good. I only used 3 cups of all purpose flour (plus 1/2 cup for the kneading surface) but we live in a dry climate. Cooking on the BBQ went well but it took longer than 2-3 minutes a side, after cooking I put in our oven warming drawer on med-high for about 20 minutes ... Dough was a little sweeter than I would have liked, and after it cooled it was quite hard ... not good for leftovers, but it was good fresh.
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2 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Jan. 22, 2012
Very good, however you MUST make them with a teaspoon ... I used a tablespoon and that is tooooo much cookie. Better when bite-sized! My dough was perfect and I rolled them into balls first to get a nice round shape and then I pressed them flat with the bottom of a glass (greased) and they looked very professional.
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3 users found this review helpful

Chewiest Brownies

Reviewed: Jan. 7, 2011
I have made this recipie twice and love it. I eat wayyy more than my share. The first time I made as written and loved them. The second time I made them with Dutch Process Cocoa powder and I added two teaspoons of Roasted Milled Flax Seeds (which adds a little nutrition and a slight nutty flavor). They were even better. As hard as it is, I would say to let these COMPLETELY cool before eating. They are really good warm, but believe me, they are somehow even better cold.
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5 users found this review helpful

Kristi's Tetrazzini

Reviewed: Jan. 7, 2011
I have made this recipie three times. The first time I did it as written, but it tasted too much like a can of soup to me. So over the next two tries I made a roux instead and tried different cheese combinations. In the end the winner is melting Kraft Italian blend cheese into the roux and then sprinkling shreaded Asiago cheese on top before baking. This is really exceptionally delicious when you make the sauce from scratch instead of using soup.
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6 users found this review helpful

Home-Style Country Sausage

Reviewed: Jan. 7, 2011
I wanted a hearty breakfast, but had no sausage or bacon on hand. I did have ground turkey so I gave this a shot. I was missing All Spice, so I made a little cinnamon/nutmeg mixture and it worked out. I think it would be best with All Spice though. The apple was a nice touch and I think I will add it to my turkey meatball recipie too. My stepson said it was the best sausage he has eaten.
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7 users found this review helpful

Garlic Aioli

Reviewed: Jan. 7, 2011
Just made this tonight to use as a condiment on my Spicy Italian sandwich. I think it is very good and will definitely make it again. I halved the recipie so there wouldn't be too much leftover. I should have enough for two more large sandwiches.
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4 users found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Jan. 7, 2011
Just made this tonight to use as a condiment on my Spicy Italian Sandwich. Definitely a keeper. I am wondering how long I can safely store this in the fridge though. It makes a lot!
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2 users found this review helpful
Photo by SJC1637

Slow Cooker Chicken Taco Soup

Reviewed: Mar. 12, 2010
I have made this 4 times and love it. I haven't used beer (hubby would kill me if I "wasted" a beer in food) so I have been using chicken stock. I use the Bill Echol's taco seasoning recipe (but reduce the Cumin by half subsequent times as my family isn't a big fan of that spice). I have tried it with a few different bean combinations and I think the best is a can of black beans and a can of mixed beans (red kidney, garbanzo, black eyed peas and romano beans). Hubby wanted it to be thicker, like chili instead of soup, so the last time I substituted the tomato sauce with tomato paste and drained the beans half-way to reduce the liquid and it worked well. We serve with sour cream, fresh cilantro and Old Dutch Sea Salt & Lime tortilla scoop chips and it is fantastic! This is my favourite slow cooker recipe.
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2 users found this review helpful

Baked Ziti with Turkey Meatballs

Reviewed: Jan. 3, 2010
I made only the meatballs to go with pasta primavera. I made as is, except added 1/4 cup of finely shredded asiago cheese. They were very good, but were missing a little bit of zip ...
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4 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 16, 2009
This dip is awesome. We have made it for several parties and after the first bite, I always see people take another spoonful. We normally serve with sliced french bread and sometimes assorted crackers. It is still wonderful the next day too, if you happen to have leftovers (which is rare). The last time I made it I substituted Asiago for Romano and Monterey Jack for Mozzarella and it was great. I plan to do some more cheese experiments!
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4 users found this review helpful

Pickle Rolls

Reviewed: Dec. 10, 2009
I used Rosemary Ham and these were delicious!
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4 users found this review helpful

Easy, Cheesy Zucchini Bake

Reviewed: Dec. 6, 2009
Used this as a base for an excellent dinner! We make our own spaghetti sauce so first we sauteed 2 cloves of crushed garlic and 2 tbsp chopped spanish onion in a tbsp of extra virgin olive oil. Added ground turkey and browned. Added 1 cup shredded carrots and 2 medium tomatoes cubed. Spices added: 1 tbsp basil, 2 tsp oregano, 1/4 tsp thyme, 1 tbsp dried crushed chili peppers, plus salt and pepper. Simmered for 15 minutes. Layered in pan as per recipe. Baked for 30 minutes. Added cheddar, mozarella, romano and parmesean reggiano cheeses, increased oven temp to 400 and baked an additional 15 minutes uncovered to brown. This was excellent and VERY filling!!
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2 users found this review helpful

Banana Muffins I

Reviewed: Mar. 17, 2008
This was a good recipe. We used it with some modifications for our daughter's first birthday "cake." We added 2 tablespoons of oat bran and substituted applesauce for the sugar and plain yogurt for the sour cream. They still are very good without the conventional ingredients and she loves them so much I think I will have to make them often for snacks.
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3 users found this review helpful

 
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