JCAFELD Recipe Reviews (Pg. 3) - Allrecipes.com (1044356)

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Parmesan Crescent Rolls

Reviewed: Nov. 22, 2009
Delicious and surprisingly easy. These are like buttery, rich, savory little rolls - not really "bread-y". I used the chive-cottage cheese I had on hand and grated Pecorino Romano since that's what I had. I will definitely make these again. Thanks for the recipe!
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4 users found this review helpful

Panettone I

Reviewed: Nov. 22, 2009
This bread is tasty but not quite the texture of pannettone as I know it from the colorful boxes put out on the shelves every year. I used whole milk greek yogurt (thicker!) and 1/2 cup sugar. I also added a full tablespoon of grated orange zest 1.5 tsp of vanilla instead of 1 tsp. I used a mix of dried apricots, raisins and currants. Next time I will add more fruit as the bread is kind of big and "fruit sparse" after it is baked. Making these modifications yielded a bread that smelled and tasted like panettone with more of a dense bread texture. Will make again.
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13 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 2, 2009
I can't believe such a simple recipe yields such great results. This is essentially the "Banana Muffins II" recipe from this website plus topping. The only thing I did different was added 1 tsp. of vanilla to the batter. Next time I will add chopped walnuts. Without nuts I made 11 perfect sized muffins. Highly recommended.
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2 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Jun. 6, 2009
My family enjoyed this chicken but I think I'll add a spoonful of minced fresh ginger and maybe a dollop of honey next time to balance the intensely salty, soy-y sauce. Definitely recommend using UNsalted butter. For 6 thighs I had quite a bit of sauce in the pan. I think I could easily have done 2 to 4 more pieces to not waste so much sauce. Thanks to those who recommended baking then broiling. I baked 35 minutes at 375 then broiled 3 to 4 minutes. Perfect.
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2 users found this review helpful

Baked Cod with Boursin Herb Cheese

Reviewed: Mar. 13, 2009
This is very tasty. I had no Boursin on hand so I combined up some cream cheese with fresh garlic with fresh herbs. Also- only had plain canned chopped tomatoes so I added some minced onion and green pepper to it. I seasoned my fish with the salt and pepper BEFORE adding the toppings as well. The cheese and canned tomatoes have a lot of salt already and I thought it was better to season the actual fish first. FYI - A LOT of liquid is released when these bake.
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1 user found this review helpful

Kentucky Biscuits

Reviewed: Feb. 16, 2009
Delicious. I used a food processor to speed it up. I think if I make them for dinner again (to go with soup as I did tonight) I'll cut back on the sugar. They were a bit sweet for my taste but the kids loved them. As is, these would be better for breakfast with jam or honey.
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4 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Jan. 24, 2009
Mmmmm...comfort food. Make sure you season the vegetables as you cook them and season that white sauce well or it would be bland. Salt and pepper are fine - just taste as you go. I added a few shakes of cayenne pepper to the white sauce as well. To make it even faster, you could top it with a layer of crunched up potato chips. Just like Mom used to make!
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1 user found this review helpful

White Bean 'n' Ham Soup

Reviewed: Jan. 13, 2009
Delicious. I added a bit of celery and garlic to the vegetable saute and cooked it with a leftover ham bone from one of those spiral honey hams. Let it cook for about an hour and then removed the bone and added back the meat from it. Then I added the canned cannellini beans (what I had on hand). I pureed a bit of the soup to thicken it and the carrots gave it a mild golden color. Absolutely delicious. One note - if you use a honey-ham bone like I did, you may find the soup a bit sweet. This can be corrected by a splash of vinegar.
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2 users found this review helpful

Pasta Bake

Reviewed: Jan. 1, 2009
My kids love a good baked pasta dish and this one did not disappoint. Of course I tweaked it a bit - omitted the shrooms and added fresh garlic to the onion saute. I also topped it with additional shredded romano cheese and added a few shakes of Italian seasoning to the meat saute. It's very meaty and satifying.
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3 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Dec. 13, 2008
Really delicious and a bit hit with my guests. I needed a 13 x 9 pan so I used 6 eggs instead of 4. I also used sharp cheddar instead of mild. Finally, I had leftover ciabatta so I sliced and toasted it before cutting it into cubes. You just need enough to cover the bottom of the pan in a single layer. YUMMY!
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3 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Nov. 20, 2008
Simple and utterly delicious. I had to use cream because I was out of milk. Sublime. Note - I didn't have a problem with stringiness after the puree but I do use a VitaMix blender.
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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 3, 2008
These are just divine. The texture is rich and fluffy, the spicing is perfect and they're a lovely golden color. Like pumpkin pie on a breafast plate! My kids just loved them. I did swap out 1/2 cup of the flour for King Arthur White Whole Wheat flour. I served them with toasted pecans, warm maple syrup, and warm apple butter. Yummmmmm.
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1 user found this review helpful

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Reviewed: Aug. 28, 2008
This is my Go To Taco meat recipe. It's even better if you make it the day before. Tonight I used the jalapeno-spiked canned tomatoes - delicious!
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1 user found this review helpful

Cheesy Baked Salmon

Reviewed: May 27, 2008
I loved the ease of preparation but I won't be making this one again. I think topping a rich oily fish with rich cheddar cheese is just overkill - and I'm not fat-phobic! Twenty-five minutes total in a 450 degree oven is just too much. Following this recipe to the letter, the salmon was overcooked and I just didn't find the flavor very inspiring. Sorry!
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1 user found this review helpful

Apricot Almond Rugalach

Reviewed: May 25, 2008
This is absolutely delicious. It's best to bake them on a parchment paper-lined baking sheet because the filling does ooze out during baking. This will save you a lot of clean up time. I omit the lemon rind because I find it distracting. If you use a food processor to make the dough it is lightning fast. Make extra and keep it in the freezer.
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3 users found this review helpful
Photo by JCAFELD

The Best Lemon Bars

Reviewed: May 3, 2008
These bars are a delight. Great texture and lemon flavor. I used 6 T. fresh lemon juice (4 small lemons) and about 1 tsp. of grated fresh lemon peel. My butter was unsalted so I added 1 tsp. of salt to the crust dough. The salt is necessary if you aren't using salted butter. One more note and it is crucial: You MUST grease your pan - at least on the sides. I followed the recipe and did NOT treat the pan and the cookies adhered to the sides of the pan like concrete. No problem though-after I maneuvered the bars out of the pan, I chiseled off the baked on sides and ate them myself. YUM!
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6 users found this review helpful

Carrot Raisin Salad

Reviewed: May 3, 2008
This is a winner. I doubled the quantity but otherwise followed it to the letter. My family loved it but they didn't know there was mayo in there. (Everyone hates mayo but me). Honestly, I think straight yogurt with no mayo may be the way to go on this one. People love this because it's a sweet salad and mayo adds a bit of an unwelcome tang. Definitely use a food processor to shred all those carrots and don't be shy with the raisins or the cinnamon.
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21 users found this review helpful

Restaurant-Style Coleslaw II

Reviewed: Feb. 14, 2008
My family loved this slaw but I did use a lot less sugar - 1 tablespoon.
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2 users found this review helpful

Glazed Salmon Fillet

Reviewed: Jan. 27, 2008
Delicious and easy. I broiled it 4 - 5 minutes per side. My family loved it. I will definitely make this again.
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7 users found this review helpful

Spinach Turkey Roll

Reviewed: Jan. 14, 2008
One important note - this recipe needs salt! Use 1/2 to 3/4 tsp. according to your taste. That said, this is so delicious. I make it over and over for my family and they gobble it up. I actually used 1.25 pounds of turkey because that's the way it's packaged in our stores. I just added another 1/4 cup of crumbs and a bit more seasoning. Mine baked up much faster than 50 minutes but then I do use a convection oven. Use an instant-read thermometer and pull it out the minute it reaches 160 degrees. This I will make again and again. Easy!
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1 user found this review helpful

Displaying results 41-60 (of 79) reviews
 
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