Janyce Recipe Reviews (Pg. 1) - Allrecipes.com (10373174)

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Spanish Rice II

Reviewed: Jan. 25, 2012
No more boxed Spanish rice ever again! Great recipe, and I tweaked it just a little bit. Used Jasmine rice; olive oil instead of vegetable oil; added 2 tsp. chicken bullion to the water; used canned tomatoes without the chiles; added some chopped jalapenos, and used taco seasoning instead of chili powder. Excellent!
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Bread Pudding II

Reviewed: Apr. 27, 2010
This is the end-all, be-all of bread pudding recipes. Made two of them within two days, something this good doesn't last long. A couple of notes: As mentioned by another reviewer, I used King's Hawaiian rolls (all 12 in the package); used half & half instead of milk; baked in a round casserole dish for about 50 minutes. Perfection! Also, I didn't worry about spritzing the bread with the melted butter - I just beat all ingredients to frothy, threw in the bread and raisins, and let it soak for about 10 minutes. Yummy! Thanks for sharing this wonderful recipe with us Ellenmarie. Also note: the bread was an excellent choice, but next time I'll try sourdough - there is a restaurant here in Vegas that makes sourdough bread pudding...to die for!
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Ranch Dressing II

Reviewed: Dec. 12, 2009
I've made this dressing many times. Absolutely no changes whatsoever! Ranch dressing is my hubby's favorite, and comments how much he loves it every time! NOTE: I double the recipe and store in a Food Saver canister. I keeps fresh for a very long time.
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Blueberry Buckle

Reviewed: Dec. 11, 2009
After reading the most helpful comments on this recipe, I decided to try it out. These are my findings: 1. I doubled the recipe and baked in a 9 x 13 pyrex baking dish; baking time was about 50 minutes. 2. I decreased the amount of flour to 3 cups. 3. I added 2 tsp. of vanilla 4. I used brown sugar instead of white sugar for the topping. 5. I used butter instead of shortening. I gave a 4 star rating solely for the reason that I thought the cake was a bit on the dry side. Other than that, a very tasty cake which was very similar to a blueberry muffin texture and taste. Will probably make again, as soon as I figure out how to make it a little more moist.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 26, 2009
I set out trying to find a recipe that would be as close to Kashi's Oatmeal Dark Chocolate Chip Cookies as possible. BINGO!!! I found it! NOTE: I took the advice of other reviewers and added an extra 1/4 cup of flour, omitted the salt (used salted butter), and increased the baking soda to 1 tsp. Also, I added one cup of chopped pecans instead of walnuts (personal preference)and used 1 cup of Hershey's Special Dark Chocolate chips. As the dough is very thick and bulky to work with, stirring it was next to impossible. So I slid on a pair of plastic gloves and kneaded the dough by hand (it is important not to over stir this batter). Worked like a charm! I imagined when I took the first batch out of the oven they were going to be good. After I tasted one, I knew for sure. Very good cookie, nice and crunchy on the outside and soft and chewy on the inside.
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Eggless Peanut Butter Cookies

Reviewed: Jan. 16, 2009
Great cookie! I too was out of eggs, and while looking for a peanut butter cookie recipe, here it was. Only changes I made were to substitute the buttermilk for regular whole milk, and added one cup of semi-sweet chocolate chips. Outstanding!
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Pumpkin Bread IV

Reviewed: Jan. 7, 2009
Made this exactly according to directions, and it is excellent! Will make this many times again. Thanks for a great recipe!
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Mom's Sweet Potato Bake

Reviewed: Jan. 7, 2009
Absolutely delicious! I made this exactly according to the directions, and it came out perfect. Will make this many times again. Thank you for a great recipe!
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Lemon Icing

Reviewed: Jan. 7, 2009
I tried this recipe for a box lemon cake. This is an overall perfect icing that you can use for just about any cake. Since I didn't have lemon juice or flavoring on hand, I substituted orange juice, and it came out delicious! Just enough citrus tang. Because I modify the box cake instructions (I add 1 package of lemon instant pudding and substitute orange juice for the water) the icing didn't really need any more lemon flavoring. It turned out very good! Thanks for a great icing recipe. I'm sure I will use it many times.
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Blueberry Crisp II

Reviewed: Jan. 7, 2009
On a scale of 1 to 10, this one rates a 12! Made this yesterday with some modifications recommended by others: doubled the topping (excellent); added some melted butter (good); tossed the berries with a pinch of flour (not so good - too thick); added about 1/4 cup of sugar to the berries (too sweet) and baked in a 9x13 pan. Overall results: delicious! Next time, I will not add flour and sugar to the berries and will keep everything else the same. This is a very quick and easy recipe that the whole family will enjoy. The topping has an almost cookie-like consistency, which we loved. Hubby could not stop raving about it! And no, there is no way anyone can tell it's made with mayo unless you tell them! Thank you for this wonderful recipe. I will make this often.
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Cranberry Swirl Coffee Cake

Reviewed: Dec. 1, 2008
Zowie! My husband can't stop raving about this cake! Some slight additions, which I highly recommend: Add 1 tsp. vanilla. Double cranberry sauce filling. Add crumb topping: 1/3 cup flour; 1/4 cup brown sugar; 1 tsp. cinnamon; 1/2 cup chopped pecans; 3 tblsp. butter. Note: This is a very thick, almost cookie-like batter, and may be difficult for some to work with. Just be patient, it doesn't have to be perfect. Also, the amount of batter in this recipe will not yield to 3 layers, but 2 is just fine. Baking time was a bit longer than recommended, so keep an eye on it after the first 50 minutes of baking. I started testing after 50 minutes, and it came out perfect in 60. Delicious cake; will make again, perhaps using strawberry preserves or cherry pie filling next time. UPDATE: Made this cake two more times: once using strawberry preserves (not recommended - I may have used too much), and once using chocolate chips, which was even better! Next one I'll try using blueberries. Great cake!
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Quick and Almost-Professional Buttercream Icing

Reviewed: Nov. 1, 2008
Excellent buttercream icing. Easy to make. Went great on Carrot cake.
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1 user found this review helpful

Easy Pancakes

Reviewed: Nov. 1, 2008
These are great pancakes. I doubled the recipe, added 2 tsp. vanilla, substituted melted butter for the oil, and they turned out delicious. No more boxed pancake mix for this family! Next time I might add chocolate chips or blueberries. Also made "Pike's Gooey Syrup" (recipe is on this site) to go with the cakes. Delicious.
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Pike's Gooey Syrup

Reviewed: Nov. 1, 2008
This is a very good syrup, but with two suggestions: reduce the cinnamon by one teaspoon, and increase the corn syrup by one tablespoon. With 3 teaspoons of cinnamon I found it to be overpowering, and the addition of one tablespoon of corn syrup thickened it a little bit - it was too thin, and didn't have that "gooey" texture. Otherwise, very good.
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Carrot Cake III

Reviewed: Sep. 17, 2008
Excellent! Made this in a 9 x 13 pyrex pan and it came out perfect! Easy cake to make, only thing I added was about a cup of raisins, which added a bit more sweetness. Highly recommend.
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Jewish Apple Cake I

Reviewed: Aug. 11, 2007
I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart); use 1 tablespoon vanilla; be generous with the cinnamon/sugar mixture - at least 1/2 cup sugar and 2 to 3 tsp. cinnamon (I never really measure it, just dump it on there!); pour cinnamon/sugar mixture over apples then set aside; I always use a large tube pan coated with Baker's Joy for even baking; bake for at least 1 1/2 to 1 3/4 hours. When finishing putting batter and apples into pan, I drizzle the juice from the apples on top for a finishing touch. It also seems important in the way you mix the batter. First I start with beating the eggs and sugar together; combine the flour, salt and baking powder together; then add alternately the flour mixture and oil, then the orange juice, then lastly the vanilla. This cake comes out perfect every time! Always gets rave reviews and requests for the recipe.
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