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

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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!
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250 users 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.
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32 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!!!!!
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26 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

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.
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20 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
Photo by JCAFELD

Irish Cream Bundt Cake

Reviewed: Dec. 16, 2010
Yummy and easy. What more could you ask for? The cake was done in 50 minutes in my convection oven. NOte: the recipe yields a LOT of glaze. I put strips of wax paper around my cake to catch it - so I get a neater presentation. Extra glaze would be divine over ice cream with some chopped pecans on top.
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12 users found this review helpful

Pumpkin Squares

Reviewed: Oct. 14, 2012
This one's a keeper. I followed the recipe to the letter except for baking them in a well-greased 10 x 15" (half-sheet) pan for about 25 minutes. I also frosted the cooled bars with a simple cream cheese frosting (8 oz. butter, 8 oz. cream cheese, 2 tsp vanilla and a pound of powdered sugar. Perfect, and extremely well-received.
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11 users found this review helpful

Authentic Pad Thai

Reviewed: Jun. 21, 2012
Delicious. Didn't change the sauce proportions at all but did add half a chopped onion, some stir-fried tofu cubes and a splash of sweet chili sauce. We also used a pound of chicken thighs instead of breasts. My Thai-food loving teenager and husband loved it
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9 users found this review helpful

Baked Homemade Macaroni and Cheese

Reviewed: Dec. 8, 2012
My family loved this. A few notes - use a pound of sharp cheddar. It makes a BIG difference. Other cheddars may leave you with a bland dish. Also, I had to use cavatelli (it's what I had) but measuring that by cup left me with too few noodles floating in a sea of sauce. I had to cook more pasta and add it to the pan. I ended up using 12 oz. of cavatelli. I used the traditional "roux" method of making the sauce - cook the butter and flour (I added 3 cloves minced garlic and a few shakes of cayenne) for a minute or two without letting it brown, then gradually pour in the warm milk and whisk. It comes together quickly and smoothly. Cold milk straight from the fridge will take longer to "sauce up". 2% milk is fine. Mine actually baked up and browned in less than 45 minutes so watch your oven. When the top is brown and it doesn't "jiggle" too much, pull it out. Thank you for sharing your recipe, Jody!
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8 users found this review helpful

Turkey Pot Pie I

Reviewed: Oct. 12, 2012
Let me say straight away that I modified this recipe quite a bit out of necessity, but the general recipe itself is a good one and we were all very pleased with our pot pie. THe changes I made were: A single crust which served as a topper (no soggy bottom crust!), more carrots and celery and fewer potatoes, one T. fresh +1/2 tsp dried thyme (personal preference over oregano), and 2 tsp. jarred chicken broth base instead of bouillon. Using only one crust simplifies the recipe. Just dump the filling into a shallow dish (mine was an oval but a 10" deep pie plate would be fine) and top it with your rolled out single-crust. I just crimped it around the edge and cut a few slits on top. This is a fine family meal. Four servings if you've got hungry teenagers and a big husband!
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8 users found this review helpful

Buckeye Balls II

Reviewed: Nov. 30, 2010
I'm a transplated Ohioan and I love my Buckeyes at Christmas. I've had good luck with this recipe but I do drop the sugar to 3 cups sifted (about 14 oz) and I do add 1/8 tsp. salt to the peanut butter mixture. This takes care of the "too sweet" problem and makes the pb mixture a nice counterpoint to the sweet chocolate (I use milk chocolate) coating. Now, if anyone can offer a good way to get rid of the big toothpick hole in the top I'd be forever grateful!
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8 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

Chocolate Earthquake Cake II

Reviewed: Mar. 28, 2011
I made this tonight because I had a cake mix, a bar of cream cheese and some coconut. It went together easily and I had high hopes. Unfortunately, the recipe directions were inadequate and I acted impulsively, not taking the time to read all of the reviews. Judging from the recipe photo, I assumed one would need to turn this cake out of the pan. Well, the cake bears no resemblance to the photo. The directions do not specify how long to cool the cake, if/when to de-pan it, etc. I made an educated guess (I've been baking for 30+ years) and it was a mistake. I now have a pile of rubble and a mess on my counter. I did taste it and it's rich and delicious but I'm so relieved that I didn't make this for anything important. I'm sure it would be great if we just had explicit instructions. I'll give it another shot if the recipe is amended.
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6 users found this review helpful

Chicken and Corn Chili

Reviewed: Oct. 27, 2010
My family loved this one and it couldn't be easier. I multiplied it by 1.5 so I could use a 28 oz. jar of "Great Value" medium salsa from WalMart and the 6 chicken breasts I had in the fridge.. Instead of the mexicorn I used a can or regular corn and added some minced up red bell peppers. Next time I will add a can of tomato sauce because my teenage daughter commented that it was perhaps a little too chunky and she'd prefer it a bit more "saucy". All in all, it's an inexpensive tasty family supper.
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6 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

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.
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6 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.
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6 users found this review helpful

Clark Bars

Reviewed: Nov. 5, 2012
Delicious. I used a little less powdered sugar because I only had a partial bag. I think you could get by with 14 to 16 oz. of the graham crackers. I used the full box (16 oz) and my crust was a bit crumbly and dry in a couple spots. No big deal. These are really, really tasty but very rich. Cut into small squares with a very sharp knife.
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5 users found this review helpful

Roquefort Pear Salad

Reviewed: Apr. 19, 2012
Delicious! I didn't have avocados but the salad was divine even without them. The nuts were easier than I anticipated. Sometimes caramel is tricky but this came together perfectly in my non-stick 10" skillet. I recommend doubling the nuts - they are that good. I will make this salad again and again.
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5 users found this review helpful

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