nzmrsjones Recipe Reviews (Pg. 1) - Allrecipes.com (10519031)

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Banana Pancakes I

Reviewed: Apr. 29, 2012
These were tasty pancakes. Added finely chopped walnuts, which made the pancakes taste like banana bread! It's a keeper!
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1 user found this review helpful

Baked Oatmeal I

Reviewed: Apr. 29, 2012
Awesome breakfast alternative! I made it using the applesauce substitute for the oil that was recommended in many of the reviews. Used ½ cup brown sugar and ¼ cup white sugar – the sweetness is perfect with this combination. I had buttermilk in the refrigerator, so used that instead of milk, which worked out well. Per family request ½ cup crasins, ½ cup walnuts and 1 Tablespoon apple pie spice (recipe found here for the apple pie spice) were mixed in, and baked in a 9 x 9 baking pan. This is a definite keeper recipe that is loaded with other possible fruit, nut and spice combination possibilities.
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 2, 2012
Simply wonderful! I made this without any changes the first time through and it was just fine. Then I made it with doubling the sauce, and putting it all together, covered - this resulted in the sauce getting too thin. So I made it again - doubling the sauce, increasing the cornstarch to 4 Tablespoons, adding 1 teaspoon of crushed red pepper flakes for zippiness, covered it for half the time, and left it uncovered for the other half of the time. I also turned each piece during the 2nd half of the cooking time to get a nice teriyaki coating on it. Served it each time with coconut rice, and there aren't any leftover to be had! Thanks for the recipe - it is a keeper!
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5 users found this review helpful

Boston Cream Pie II

Reviewed: Jan. 22, 2012
The cake part is awesome, easy and well worth making! All I can say to do differently with the cake is to bring the eggs and milk to room temperature along with creaming the sugar and shortening before adding the remaining ingredients. You can also change out the shortening for butter, and that is a matter of preference. I have done both, and prefer the butter. Otherwise the cake is perfect. The first time I made the custard filling, it never set up, and I cooked it as directed. The second time I made it worked, but I had to cook it much longer than indicated 3 to 4 minutes more. The flavor is just ‘ok’ to me, and I am looking for custard to rave about. The glaze does make a hard shell, but if you have a good serrated knife to get through the glaze, you're good to go. I'm definitely keeping the cake part, but will continue to look for custard and glaze recipes. Thanks for sharing the recipe – much appreciated!
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3 users found this review helpful

Caramelized Turnips

Reviewed: Jan. 20, 2012
Awesome turnips!! I've only had turnips raw or in soup, and have been looking to find an interesting way to prepare them as a veggie side dish - this is it! I used chicken stock, because I had it on hand, and used 1 Tablespoon brown sugar instead of 2 Tablespoons white – just a preference. Prepared them as instructed, and they disappeared almost as fast as the dish was set on the table! I also have made them with some chunky diced onion, and we love them prepared both ways. People who said they didn’t like turnips, and were smart enough to try these have now changed their minds. This is a keeper of a recipe!
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2 users found this review helpful

Focaccia Bread

Reviewed: Jan. 12, 2012
Simply wonderful! I do agree with other reviewers to proof the yeast. Salt deters the growth of the yeast, whereas sugar promotes it. This is why proofing is important when making yeast breads. So, I have made this several times with the original ingredients, and subsequent variations. Our favorite substitutes fresh minced garlic for the garlic powder, the addition of 1 teaspoon of crushed red pepper flakes for zip along with a ½ teaspoon of rosemary. Lastly we brush the top with lemon and oregano infused olive oil – super yummy! Of course you can go pretty wild with this recipe, such as slices of red onion, sun dried tomatoes, fresh sprigs of your favorite herbs, etc. Great recipe as is with only the addition of proofing the yeast, as well as a jumping off point for creating other tasty variations! Thanks for sharing, it is a definite keeper!
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3 users found this review helpful

Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Jan. 12, 2012
Yum in a huge way! I've made this a number of times now, and though I am a mayo lover, I leave it out of this recipe now. It tastes much more fresh and light without it. I have also taken to adding some lemon juice and a touch of olive oil. Grating versus food processor for the cucumber - the processor seems to result in a finer texture so it depends on what you like for texture. Lastly, I place the prepared cucumber in a mesh strainer, and let it rest over a bowl. Sometimes I press the cucumber lightly, but most of the time it is just right without having to add any of the cucumber juice back into the mixture. Thanks for the recipe – it’s a keeper!
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2 users found this review helpful

Quinoa Chili

Reviewed: Jan. 4, 2012
Love this! The first time making it, it turned out quite thick. Because we prefer a more liquid based chili, the second time I added a can of tomato soup, 1/2 can water, a whole can of dark red kidney beans without rinsing or draining them along with the 1 can of black beans, which I did drain and rinse. Because of the addition of tomato soup I increased a few ingredients to accommodate – 6 cloves garlic, 3 Tablespoons chili powder, 1 1/2 Tablespoons ground cumin, 1 1/2 teaspoons oregano. We also tend to like our chili to be on the zippy side, I used one large jalapeno pepper removing only ½ the seeds and ribs. Served it with a bit of shredded cheddar cheese on top, and yum to the maximum!! It’s a huge hit with the family and friends!! Also, I did brown the meat with the onion, bell pepper, jalapeno, and garlic. I then pretty much followed the recipe from that point. The reason for doing this was strictly a time issue – running short. However, it did not seem to make a difference in the end. Great recipe – thanks for sharing!
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3 users found this review helpful

Grama's Peppery Parsnips

Reviewed: Jan. 2, 2012
Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!!
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34 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 28, 2011
Oh my goodness!! This is creation is absolutely wonderful!! I have made this many times now, it is a popular request, and the recipe is repeatedly given out. I have made this as the original recipe, with fresh cranberries, as well as with frozen. When using frozen berries, the batter is super thick, to which I added 1 Tablespoon of milk. It seems to take about 5 minutes or so longer to bake. I have also made this with an addition of 1 teaspoon cinnamon and 1/2 teaspoon of cloves - awesome! I have found when using pecans I use vanilla only instead of almond extract. This crust-less pie is similar in texture to a coffee cake. This recipe is quick and easy! Makes a very tasty and impressive dessert! A definite keeper – thanks!
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 28, 2011
Fabulous! I couldn't make enough to satisfy everyone! Have made this as is, and have also made them without the sun-dried tomatoes. Both versions disappear in an instant. Another version is one with lemon oregano oil in place of the olive oil, which gives it another dimension of flavor to the recipe. This is a fabulous recipe as is, as well as giving a jumping off point for other variations. A definite keeper – thanks!
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4 users found this review helpful

Red Velvet Pancakes

Reviewed: Dec. 28, 2011
These turned out great! They are not too much work as some reviews have indicated. Made from scratch pancakes are far superior to the 'just add water' pancake mixes. Usually I make the recipes I find as stated without substitutions or alterations. Recipes are tweaked to personal tastes after preparing the original recipe first if necessary. Unfortunately, we could not find mascarpone cheese in our area or crème fraiche, so we were forced to substitute cream cheese and sour cream for these respectively. These are tasty and make a beautiful presentation for breakfast! A definite keeper – thanks!
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Dec. 7, 2011
Turned out fantastic!! I used tennis ball sized beets and quartered them. I roasted them for 20 minutes first before adding the sweet potatoes because of their size. Both were done on time. Thanks for the recipe - it's a keeper!
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3 users found this review helpful

Acorn Squash with Apple

Reviewed: Nov. 27, 2011
A simply wonderful veggie side dish! The recipe was doubled (except for the salt), baked in the oven in a covered casserole at 375 F. I've made this many times now, and have peeled the squash two ways - as directed in this recipe, which works well, and cut into wedges and peeled with a vegetable peeler. Personally, the vegetable peeler works best for me. It has been served chunky and blended together. Craisins have been added as well several times, which adds a nice tartness to it. We haven’t had any leftovers regardless of how it is prepared, have shared the recipe and get requests for making it! It’s a keeper! Will try a savory version of this recipe in the near future too, and will report back. Thanks for a great recipe!
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4 users found this review helpful

Cranberry Streusel Pie

Reviewed: Nov. 27, 2011
This is an awesome pie and is now a permanent addition to our favorite pies list! It turned out with the perfect amount of pleasant tartness. The filling was perfect in consistency and is impressive in presentation. The brilliant red of the berries adds to the festivities of the holiday table! I couldn't find any fresh cranberries in our area, so frozen berries were used. Crushing frozen berries wasn't an option, but they chopped up in nice chunky pieces in a food chopper. Just put them in small batches into the chopper - pulse in short bursts until chunky chopped. Two pounds of berries were used for a 10 inch pie pan. To compensate for the extra berries 1 1/4 cups sugar and 1/3 cup flour was used. Because the cranberries were frozen, the pie filling was mounded in the pie shell. The pie shell was also fluted upward just in case the filling would overflow, and an under pie pan pie guard was used as well. Happy to report it didn’t overflow! For the topping I used 1 Tablespoon of cold butter, and took the recommendation of adding some pastry dough to the topping. However, I only used some of the remnants from the preparing of the single pie shell. I simply blended in the pastry strips along with the sugar, butter and flour with a pastry blender until nice and crumbly then mixed in the nuts. Adding the pastry dough to the topping does make for a great topping consistency and flavor. Because of the additional berries and that they were frozen the pie baked for 1 hr 10 mins.
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2 users found this review helpful

Apple Pie Spice Mix

Reviewed: Nov. 20, 2011
This is great to go as is, but it also gave me a starting point to experiment with adding other spices. I have since added allspice, clove and ginger to this mix. I know can get my family to eat oatmeal for breakfast by adding this mix, craisins and nuts to it. I've used the mix in pies, cakes, baked apples, muffins, etc. It's a keeper as is or tweaked to a family's tastes. Thanks for the recipe!
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3 users found this review helpful

General Tsao's Chicken II

Reviewed: Nov. 20, 2011
Fabulous! The double frying of the chicken was a bit time consuming even when using our fryer, but very worth the effort. The double frying gives the coating that slight crispiness found in restaurant entrées. We doubled the sauce as recommended in other reviews, which worked out perfectly! However, we were expecting it to be a bit more zippy side, but perhaps our dried red chilies were not-so-fresh from the store or something. At any rate, it ALL disappeared leaving everyone wanting more! A definite keeper!!
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3 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Nov. 15, 2011
Oh my goodness, is this a wonderful pie! It was a bit difficult to wrap my head around the concept of it, since all I could think of was a traditional apple pie – two crusts, more spices and sliced apples. The only thing I did differently was doubled the whole recipe, made my own crust and baked it in a 10 inch pie plate. I made sure to flute the pie crust edge upwards to make it deeper. I did this just in case the filling baked high, which it does, and there wasn’t any problem in adding the crumb topping. It did not overflow nor did the crumb topping roll off into the oven. It is a make ahead pie so if you want to bake it in the afternoon to serve as dessert for that evening’s meal – it is not going to happen because the pie needs to be cooled and then thoroughly chilled. The entire pie disappeared between family and friends. Many requests for the recipe too! I used Spartan apples, as that was what I had on hand. Though I think it would taste even more scrumptious with a sharper tasting apple such as a Granny Smith. I think this would also work with rhubarb, which I shall try in the future. Thanks for a wonderful recipe – it is a definite keeper!
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 15, 2011
There is no such thing as too much chocolate! This is an absolutely decadent cake! I baked the cake exactly as written. I didn’t have a bundt pan, and baked it in a tube/angel food cake pan instead. I did need to bake it for 10 minutes longer, but I’m not sure if it was because of the pan I used or if my oven temperature may be off. I drizzled over the cake a chocolate glaze flavored with Bailey’s Irish Cream, and everyone was in chocolate heaven! Everyone asked for the recipe, and a few of them went home and made their own with rave reviews. One served it with vanilla ice cream and hot fudge – how yummy does that sound?! Another friend added chopped nuts. Still another made a Black Cherry Chocolate glaze by using the flavored syrup used in coffee and hot chocolate. The variations to go with this cake are many! It is a very moist and dense cake, and worth every calorie! It is a very easy and impressive cake to bake and serve. As for the folks who have problems with the regular sized chocolate chips sinking, just dust them with flour prior to folding into the batter, and they will stay afloat during the baking process. This recipe is a definite keeper!!
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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 15, 2011
These turned out great, and quickly disappeared at the supper table! I made a recipe and a half, which yielded twelve biscuits for us. I had buttermilk, so I used that instead of milk otherwise I made as stated. Also, I was in a super hurry, so instead of rolling out the dough and using the biscuit cutter I shaped the dough into a rectangle, and used a pizza cutter to the biscuits. Doing it this way was really speedy. They took a smidge longer to bake, about 5 minutes, but this could just be my oven. Otherwise, they came out golden brown, light and puffy! Definitely a keeper!
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