Joi Recipe Reviews (Pg. 1) - Allrecipes.com (10393175)

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Fresh Broccoli Salad

Reviewed: Aug. 5, 2014
Prepared as written the first time. Made the following improvements the next time around: 1) blanch the broccoli in boiling water for 1 min, then submerge in ice water. Run broccoli through salad spinner before mixing with dressing. Helps maintain color and crunch. 2) Subbed honey for the white sugar (to taste). 3) Soaked raisins in hot water for 10 minutes to plump before adding. 4) Ran out of vinegar, but balsamic or red wine vinegar subs just fine. 5) To make ahead, mix broccoli, raisins, and onions and refrigerate. Make dressing and refrigerate. Add remaining salad ingredients and combine with dressing right before serving. Onions mellow out and flavor the salad better this way and no soggy salad.
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Deep Fried Oreos®

Reviewed: Aug. 5, 2014
Super easy! Made as written, came together easily. Let cookies cool completely or the powdered sugar will melt in.
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Chef John's Lemon Bars

Reviewed: Aug. 5, 2014
Came together easily. Per reviewer's suggestion, I added 1 tsp. of baking powder to the crust and filling and got great results.
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Mar. 14, 2014
This was a great cookie. Quick and easy to put together. I halved the recipe and added nuts to one dozen. They didnt spread very much at all. Was excellent. At the 10 min mark my cookies didn't look done so I left them in for another 5-8 min. Big mistake to me. Cookies came out crispy. Still excellent but I prefer soft and chewy cookies. Will be baking these again this weekend.
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Satiny Chocolate Glaze

Reviewed: Jun. 2, 2013
Prepared this recipe as written, using a double boiler. It came out thick and grainy, wouldn't drizzle over my cake, and hardened into a matte shell. I was extremely disappointed and will not be using this recipe again.
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Mom's Pie Crust

Reviewed: May 12, 2013
This was the flakiest pie crust I have ever had!! It was relatively simple to make with basic ingredients I already had on hand. It will be my "go-to" crust for pastries from now on! I don't have a stand mixer yet so I mixed this using a pastry blender and a fork. I rated it only 4 stars because I needed much more than 1/3 cup of ice water to get the dough to come together, otherwise a perfect recipe. With the exception of freezing my butter before use (I generally store it in the freezer anyway) and refrigerating the dough in plastic wrap for about an 3 hours before rolling it out (I accidentally fell asleep and forgot), I otherwise prepared it as written.
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Baked Apricot Chicken

Reviewed: Mar. 19, 2013
This was a good recipe. It didn't blow me away, but it was quick, tasty, and I'd definitely make it again. Other than scaling the recipe down to 4 servings and using sugar free apricot preserves, I followed the recipe exactly. I served it with a green salad and some garlic and herb rice. Maybe next time I'll add some pineapple chunks per another reviewer's suggestion and maybe even some sugar snap peas and carrots to up the nutritional content.
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Light and Fluffy Spinach Quiche

Reviewed: Jan. 16, 2013
I made this recipe for a Christmas brunch this year and my family loved it. I left out the onion (by accident)and added diced grape tomatoes. Before pouring in my filling, I poked holes in my pie crust with a fork and baked it for about 10 minutes ("blind baking"). After letting it cool for a few minutes, I then poured in my filling. This prevents a soggy shell. Overall this was a great recipe. The filling was tender, moist and flavorful. Don't leave out the mayo, I believe that's what sets this recipe apart from other quiches I've made.
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Creamy Pesto Shrimp

Reviewed: Dec. 10, 2012
I really enjoyed this recipe. I added a little minced garlic to the melting butter and used frozen raw shrimp, but otherwise followed the recipe as written. I probably should have fully defrosted them before adding it to the sauce (it thinned it out a bit). Another tablespoon of pesto fixed that. I will definitely make this again.
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Caprese on a Stick

Reviewed: Jan. 2, 2012
This was so good! I left the cherry tomatoes whole and couldn't find any boccocini, so I just cut up a block of mozzarella into cubes. After skewering, I marinated them overnight with the olive oil, salt, and pepper, and added a few fresh sprigs of rosemary. It came out perfect and these were a hit at my New Years party. I used 4 inch bamboo skewers and ended up with about 24 skewers, each one using 2 cherry tomatoes, 2 cubes of cheese, and 1-2 basil leaves (some of which I cut in half becuase mine were kind of huge).
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Ultimate Party Meatballs

Reviewed: Jan. 2, 2012
I liked these quite a bit. I made up the sauce on the stove first to get everything mixed and melted and then poured it over turkey meatballs in my slow cooker. I cooked it for 4 hours on high and they came out great. At first, it looked like the sauce wasn't enough to cover the meatballs completely, but as it cooked down, everything got covered well, at the turkey meatballs were well flavored from the sauce. The leftovers were even better the next day. The sauce does thicken up quite a bit--just enough to fully coat everything, but not enough to use for pouring. I'd double the sauce if you're wanting to reserve some for pouring.
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Butter Icing for Cookies

Reviewed: Jan. 2, 2012
I liked this icing. I used it to decorate my first crack at homemade gingerbread men. It was a good consistency and dried to a nice hard finish. I had already used the last of my cream for another recipe, so I used whole milk instead and it came out just fine. It will set up quickly on you, so if you have a lot of cookies to ice (or whatever you're using it for), I'd leave it on the stove on low or on top of a heating pad to keep it smooth and spreadable while you work.
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Holiday Cranberry Chutney

Reviewed: Jan. 2, 2012
I thought this turned out great! It made a bit more than what I expected (maybe 3-4 cups), but I was pleased with it. I made this recipe for New Years as a condiment for Turkey Croissants. I added a bit of orange zest to the mix and used small macintosh apples because it's what I had (left the skin on). It turned out less chunky than some of the other pictures, but maybe I cooked it down a bit more. Will love to make this again for Thanksgiving.
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Mini Cheesecakes I

Reviewed: Jan. 2, 2012
These were just barely ok. I used graham crackers as the base because that's what I had on hand but otherwise followed the recipe exactly. The crust needed some butter to hold it together because the crust was still just as dry and crumbly after baking and fell out when you took the liner off to eat it. I did let my cream cheese come to room temp, but the filling didn't have the smooth texture I was looking for and it tasted a bit off. I should have followed my first mind and added some lemon juice. None of my guests really ate any of these and if I ever make them again, I'll definately make some changes. Cute idea though that's probably worth another try.
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Strawberry Champagne Punch

Reviewed: Jan. 2, 2012
This was great!! Everyone loved it. I used Brut champagne and sweetened slived strawberries. It was just perfect and not too sweet. I will definitely make this again.
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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Nov. 21, 2011
Made this recipe at my mom's suggestion as a way to use up leftovers. This turned out good. A few substitutions to use up what I already had: shredded roasted chicken instead of canned, fresh broccoli instead of frozen, regular rice instead of instant. I used an 8 oz. jar of cheese wiz and topped it off with a little sharp cheddar. I probably should have blanched the fresh broccoli a bit because it's still a tad crunchy and even though I fully cooked the rice before adding it to the casserole, it still came out well and not mushy. Even though I made this to use up my leftovers, it looks like I'll have even more leftovers because this makes a huge casserole. Fortunately, my mother had an ulterior motive in suggesting this recipe...she wants me to bring her half of it!
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Pumpkin Spice Cupcakes

Reviewed: Nov. 16, 2011
I thought these cupcakes were very good, but I did make a few mistakes (which were fixed). I halfed the recipe and used a mini cupcake pan (plus 2 regular size cupcakes because I had just a bit too much batter for my pan). I baked them for 19 minutes at 350 degrees per the suggestion of another reviewer. I should have taken the mini pan out at maybe 17 minutes because the outside crust was a bit tougher than I would have liked (but it didn't burn). However, the 2 that I baked in the regular size pan were perfect. I followed the recipe almost exactly except I didn't have any cloves or allspice, so I subbed 1/2 teaspoon of apple pie spice. Cupcakes turned out tender with a mild pumpkin flavor. However it really does make a difference to use room temp eggs if you use butter instead of oil. I made the mistake of using them straight from the fridge, and once I mixed the eggs and milk with the sugar-butter, my batter "curdled" and separated (evidently, this happens when you mix cold eggs with room temp ingredients). Instead of throwing it all out, I simply popped the wet ingredient bowl in the microwave for 30 seconds, stirred it again, and it came out perfect. Next time however, I will substitute oil for the butter as other reviewers suggested and probably can bypass this snafu in the future. So here's what I learned: 1. Bake at 350 for 17 min with mini muffin pan or 19 min with regular muffin pan 2. Use room temp eggs, but 30 sec in microwave can fix "curdled" wet ingredients.
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Pumpkin Bundt Cake

Reviewed: Nov. 14, 2011
Excellent cake! It was incredibly moist and came together very quickly. I accidently picked up a golden butter recipe cake mix but I think that just added to the goodness. I didn't have any pumpkin pie spice so i just used 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger (mixed it in a little bowl before I added it to the batter). I also drizzled a can of cream cheese icing on top (after mixing in a teaspoon of vanilla to help get rid of that ready-made taste) and everyone loved it! I will definitely make this again. Now I just need to find out what to do with the rest of the can of pumpkin. 1 cup of pumpkin only used a little less than 1/2 the can.
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Butternut Squash Bisque

Reviewed: Nov. 14, 2011
This recipe was amazingly easy and very good. I had a pre-Thanksgiving party with my family so I doubled the recipe. I took the suggestions of a few reviewers and roasted the squash and carrots with a little butter first, and I added a gala apple. Next time, I will take the suggestion of another reviewer, and find some that is already cut up (getting that sqash broken down was a true labor of love!). I used chicken broth because that's what I had on hand, but the squash still remained the star. I probably used a bit more seasoning that the recipe calls for and I also added a little cayenne pepper. The soup was great right after I made it, but the cream really kicked it up a notch. I made it the night before and then reheated it in my crockpot about 30 minutes before I was ready to serve it. I got rave reviews on it and served it with some roast chicken and baked potatoes. I think I will make this every year!
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Zucchini Herb Casserole

Reviewed: Nov. 8, 2011
I really liked this recipe. As written, it didn't have enough seasoning for me (hence the 4 stars), but a few more shakes of my favorite seasonings quickly solved that problem. I also added some red bell peppers to the mix since I needed to use them up before they went bad and the whole thing came out very well. I will make this again and would recommend this easy casserole to anyone.
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