JCAFELD Recipe Reviews (Pg. 1) - Allrecipes.com (1044356)

cook's profile

JCAFELD

Reviews

Menus

 
View All Reviews Learn more

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jun. 14, 2001
Very tasty salmon. The crumbs left in the honey-mustard coating on the pan are good enough to eat with a spoon, which I did.
Was this review helpful? [ YES ]
2 users found this review helpful

Beer Butt Chicken

Reviewed: Oct. 26, 2001
Oooooh, this one's a keeper. The name amuses me each time I make it and my kids love it. What more could you want? Couple of notes: I think you could get by with less butter in the can; might try that next time. Don't try to omit the butter in the can and just use the spices...I did that and it foamed all over the place when I put them in. Also, don't try smearing unmelted butter/spice mixture on the bird...I tried that but it congealed on the cold bird and was not an improvement. Aren't you glad I tried those bonehead moves so you don't have to? ha ha. Just make it and ENJOY!!!!!
Was this review helpful? [ YES ]
27 users found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Mar. 12, 2002
Yes, the flavor of this is delicious but the presentation is a bit lacking. The eggs don't really come up and around the bread and when it's baked it looks like a pan of bread slices! I think it may need more liquid or something.
Was this review helpful? [ YES ]
3 users found this review helpful

Chocolate Chip Cookie Ice Cream Cake

Reviewed: Dec. 15, 2002
Beautiful presentation. Try sprinkling the balls of ice cream with some sprinkles before the final freeze. Made for my 10 year old daughter's birthday party and it was a big hit.
Was this review helpful? [ YES ]
4 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: May 13, 2004
This one's a keeper. I've made it countless times. I have tweaked it however--I omitted the tarragon and cilantro (didn't have any on hand and thought it sounded strange to add those herbs anyway) AND I don't put any of the cooked bacon back into the broth to cook with the potatoes. I simply serve the yummy crunchy bacon on top of each bowl. Putting it in the broth only renders it soft and less appealing. Give this one a try!
Was this review helpful? [ YES ]
1 user found this review helpful

Salmon Chowder

Reviewed: Nov. 6, 2004
Wow! Is this one ever delicious! I had a big slab of Costco salmon in my freezer (about 1-1/2 pounds) so I sauteed it up and used it instead of the canned stuff. Soup was attractive and yummy. My kids still ask for it. Highly recommended!
Was this review helpful? [ YES ]
3 users found this review helpful

Quick and Easy Monkey Bread

Reviewed: Nov. 20, 2004
Something just isn't right here. The flavors and ease of prep are terrific but what you end up with is an uneven distribution of a hard crumbly sugary topping among bread. There has got to be a better way.
Was this review helpful? [ YES ]
4 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Jul. 30, 2005
Wow, wow, WOW! Fantastic pie! I'm extremely fussy about apple pie and this is the best one I've ever made in thirty years! I did tweak the recipe slightly, taking into consideration all of the previous comments. Here's what I did: 1. Used a good homemade all butter crust and a glass pie plate 2. Used half Fuji and half Granny Smith apples, totalling 3 pounds (a little more than five cups) 3. Increased the flour to a rounded quarter cup 4. Omitted the lemon zest (don't like lemon and apple together) and the allspice (didn't have any) and substitued quick oats for rolled ones. I also discovered that you can do the initial baking of the apples and crust ahead of time. I had to leave, so I just took it out of the oven, lightly covered with foil and when I returned 3 hours later to finish baking it, it worked out great. With the full three pounds of apples I used, and all that streusel topping, it looks HUGE before it bakes but it comes out the perfect size. With a glass pie plate I dropped the oven temp to 360 degrees and I ended up baking it much longer (at least ten or fifteen minutes longer) until I could view the browned crust on the bottom (easy with a glass pan) This is crucial because otherwise you get a soggy crust on the bottom. We ate the pie after it had totally cooled and the slices held together perfectly. Delicious! Give it a try!
Was this review helpful? [ YES ]
250 users found this review helpful

Cream Cheese Pie

Reviewed: Aug. 8, 2005
I am interested in making this recipe but I find it quite unclear. (I've been baking for thirty years so it's not inexperience) Is this to be served as a warm, hot, room temp or chilled pie? Do I bake the filling, chill it and then bake off the topping or leave the whole thing out at room temp before baking it off, or what? It seems like a cheesecake type of filling which would naturally be served cold but the recipe says to top it and bake it off and then serve. Confusing!!! Please, just one more sentence in the recipe would make it crystal clear to all of us.
Was this review helpful? [ YES ]
6 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Aug. 17, 2005
This bread is fantastic. It is mildly sweet and delicious just sliced and buttered or toasted. I thought it would last long enough to try making it into french toast but we gobbled it up too fast. I made 2 changes: I used butter instead of margarine and I used half Bread Flour and half regular unbleached flour. It produced a dough that was easy to work with and loaves that were beautiful to slice. (Sometimes you bake a cinnamon raisin bread and there are gaps between the rolls and it's kind of a mess but not with this recipe). The only tips I have to offer are 1. Don't obsess over the measurement of flour. Add the flour slowly until you have a dough that is smooth and comes away from your clean, dry hand. It may be more or less than 8 cups, depending on the humidity of your room and the type of flour you use. 2. Be careful not to overbake it. I checked the oven at 35 minutes to make sure it wasn't too brown. I gave two of these loaves to friends and they loved it so you can bet I'll be making this one again and again. Thank you, Faye!
Was this review helpful? [ YES ]
2 users found this review helpful

Pear Bread I

Reviewed: Nov. 3, 2005
Yum! This recipe is fantastic. I used 3 bartlett pears and ended up dicing them (1/4 to 1/2") because shredding just made mush. This put chunks of juicy, sweet fruit throughout the bread. The pecans are a must - they add texture and great flavor. Two other notes: Mine baked faster than the recipe suggested (about one hour) and I sprinkled some coarse sugar (called Raw sugar in the supermarket) on top before baking and it made a wonderful, crunchy crust. Next time I think I'll add some diced candied ginger to the mix. Give this recipe a try!
Was this review helpful? [ YES ]
1 user found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Nov. 3, 2005
Very tasty. Recipe was kind of vague about the pounding out so I made mine about 1/2 inch thick and put the cheese at one end and rolled around it. This made for HUGE rolls so I'll cut the breasts in half next time so they're more manageable. I didn't use packaged spread (is this Boursin or Rondele?) so I mixed up PHiladelphia cream cheese (the brick) with a handful of chives and several garlic cloves in my food processor. A definite keeper.
Was this review helpful? [ YES ]
32 users found this review helpful

Yakisoba Chicken

Reviewed: Jan. 18, 2006
This one's a keeper. I admit that I couldn't follow it to the letter so I used what I had as follows: about half a pound of good smoked ham for the chicken (cut in julienne), napa cabbage, chili-garlic paste, and linguine for the soba. I cut the soy down to 1/3 cup since I had salty ham in it already. I used low salt and can't imagine using regular because it would be super salty then. It was quick, tasty and full flavored. My kids enjoyed it and I will definitely make it again.
Was this review helpful? [ YES ]
3 users found this review helpful

Gina's Pound Cake

Reviewed: Feb. 6, 2006
We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.
Was this review helpful? [ YES ]
20 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 6, 2006
This is a tasty dip. I've made it with the garlic roasted and also raw and it's good either way. I found that roasting individual cloves of garlic the way it's described here can result in overdone "crunchy" garlic. Better to roast an entire bulb of garlic (double wrapped in foil with a bit of olive oil) and have extra to spread on bread. Finally, I sprinkle some extra cheese on top of it and bake for another few minutes - it's more attractive that way.
Was this review helpful? [ YES ]
3 users found this review helpful

Grilled Pork Tenderloin

Reviewed: Mar. 29, 2006
Don't disregard this recipe because of it's short ingredient list. It's terrific and very easy to make. I ended up cooking it on my gas grill over direct heat because it was too dark, rainy and windy outside to maintain the correct temperature over indirect heat. I even used generic Safeway BBQ sauce. Despite this, it turned out great and was well-received by my family. Give it a try - pork tenderloin is an excellent cut of meat. Make sure you don't get the pre-marinated kind, though.
Was this review helpful? [ YES ]
6 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 16, 2007
YUM! The only thing I changed was to use 2 cloves of fresh garlic instead of the garlic salt. REALLY tasty. A hint - you can just break off a handful of spinach from that frozen square. Just snap it off and freeze the remainder .
Was this review helpful? [ YES ]
2 users found this review helpful

Cake Mix Cookies IV

Reviewed: Mar. 16, 2007
To my palate, these are too artificial "cake mixey" tasting but when I made them for a school carnival my ten year old declared them "beautiful" and "so delicious"! I rolled the tops in colored sprinkles before baking. These couldn't be easier and kids love them. Will I make them again? You bet!
Was this review helpful? [ YES ]
1 user found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jun. 11, 2007
Delicious! Occasionally I've used more strawbs than rhubarb too - and it was just fine. Serve it slightly warm with vanilla ice cream on top. Fabulous!
Was this review helpful? [ YES ]
2 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!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 81) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States