JusCookAlready Recipe Reviews (Pg. 1) - Allrecipes.com (10564211)

cook's profile

JusCookAlready

Reviews

Recipes

Menus

 
View All Reviews Learn more

Chicken Vegetable Barley Soup

Reviewed: Feb. 5, 2010
This recipe kept my proportions in check & was a good mix; however, it really needed seasonings. I suited to my tastes & love the potato & barley choice. Thanks for the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Gluehwein

Reviewed: Oct. 18, 2009
My husband made this exactly as stated. We used a cheap red table wine. It was delicious & tasted like what we've had in Europe.
Was this review helpful? [ YES ]
3 users found this review helpful

No Bake Cookies V

Reviewed: Sep. 17, 2009
The flavor on these is wonderful, chocolately & rich! However, boiled for full minute, & the only variation I used is ICBINBLight instead of butter & after stirring in 3 cups of oats, they were too loose so I added another full cup of oats (4 cups total). 2 hours later they are still not firm. (Note: this did not stop me from tasting a few!) I would make again & add the extra cup of oats & maybe coconut like another reader.
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Marsala II

Reviewed: Sep. 9, 2009
I made this for 2 people to serve on penne pasta so I used 12 oz chx breast & the same portions on everything else (which essentially is doubling the sauce). The marsale wine taste was terribly strong but added 1/2 cup chicken stock & that righted the taste. I also sauteed 1/2 cup celery & 1/2 cup onion with the mushrooms. I also added 1 chicken bullion with the dredge & omitted salt. Sorry to change & rate but I taste along the way & it was headed down the bland road. It was tasty at these portions with 5 ounces pasta & next time I will toss some cooked broccoli in at the very end. Even doubled, the sauced covered the pasta & not much extra so change up according to taste. As is, it lacked color.
Was this review helpful? [ YES ]
1 user found this review helpful

Cake Balls

Reviewed: Aug. 24, 2009
Perhaps this recipe requires more technique explanation. I read so many reviews & cooled the cake & only used 1/3 tub frosting, chilled them, etc. The bark was way too thick for dredging, added water & what a mess! Finally sorted it out & they were delicious & make such a presentation. Would be great for cookie tray, hostess gift, dish to pass, etc. I don't think these took that long or were that difficult (once you have learned all the 'secrets.) & will probably make these several times trying out all the suggested combinations. However, the recipe as is gets 2 stars because I shouldn't have to go to another website or read 100 reviews to figure it out. Poor recipe, great idea!
Was this review helpful? [ YES ]
1 user found this review helpful

Penne with Shrimp

Reviewed: Jul. 15, 2009
The sauce is light like a marinara but a little bland. I added a whole roasted red Bell pepper. Also, I decreased the amount of pasta to 12 ounces & it was a bit too much still, probably 10 would have been plenty.
Was this review helpful? [ YES ]
2 users found this review helpful

Cherry Pie IV

Reviewed: Jul. 13, 2009
Didn't use the crust due to reviews & didn't think the almond was necessary. I used fresh sweet cherries, so cut sugar to about 3/4 cup. The mix set up nicely, filled my pie pan & tasted delish once cooled. Will use again.
Was this review helpful? [ YES ]
1 user found this review helpful

Never Fail Pie Crust II

Reviewed: Jul. 13, 2009
I made as stated with the exception of water (only add as needed). I get rave reviews & only use this crust recipe now (have made many many times now). I still prefer to roll it (thanks for suggestion of using flour on wax paper) & it is heavy, so you need to be quick transferring. Having said that, if you need to re-roll, this recipe is completely forgiving! Also, it is nice to have a LARGE crust recipe: this made 2 crusts as well as 4 tart shells that I can freeze to use later. The finished product was really good & tender. I'm excited to use this recipe again. Thanks so much for this!
Was this review helpful? [ YES ]
2 users found this review helpful

Crispy Orange Beef

Reviewed: Jun. 29, 2009
Wonderful recipe; fantastic dish! I followed the recipe almost to the letter but used Italian White wine vinegar b/c I didn't have rice wine vinegar. I used an 11 oz filet mignon & sized other ingredients proportionately & this was perfect size for 2 big servings. When it came to doing the beef, I followed other tips of letting coated strips rest for 10-15 minutes. Then I fried in batches & used only 1-2 tablespoons oil total. The beef was not crispy like bacon, but it was seared on both sides & well done. Really high quality flavor; better than any takeout I've ever had. My husband told me afterwards, he saw the orange & thought I was 'wasting' a good filet but now said he'd like that once a week for our red meat night.
Was this review helpful? [ YES ]
0 users found this review helpful

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Reviewed: Jun. 29, 2009
Great coffeecake. Here are the options I used: 1/2 cup oatmeal & about 1/4 cup roughly chopped walnuts (nuts added BIG flavor), 1/3 less fat cream cheese (no problems) & for the optional fruit filling, I used about 85 grams blackberries. (Because they were frozen, I tossed them in a bit of corn starch & a pinch of nutmeg & chopped them up. (My note for next time is to add a bit of orange zest to the blackberries.) I baked it in a 9-inch springform cake sprayed with Pam (no sticking problems). I definitely felt it was bakery quality & company worthy. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 29, 2009
I seem to have a minority opinion but there it is. These were good, not great: too oily & the streusel topping is way too much & has too much butter. I added 1/2 cup oatmeal to the topping but still way too much. Once the muffins went cold, the topping was hard as a rock from all the butter. I couldn't even taste the blueberries I used (2 cups for a double recipe which yielded 18 regular-sized muffins with leftover topping.)
Was this review helpful? [ YES ]
0 users found this review helpful

Guinness® and Chocolate Cheesecake

Reviewed: Mar. 17, 2008
For the love of God & the Holy Mother, drink the Guinness while you're looking for a DIFFERENT recipe. Seriously. This one is horrible. I cook cheesecakes all the time. (DH loves cheesecake almost as much as Guinness.) So I should have trusted my instincts on this one & skipped the beer as the recipe was already too loose. The person even got the crust part wrong: cookie crusts need 2 cups crumbs, 2 TB butter (hello, the stuff in the middle is already fat & sweet & chocolate); graham cracker crusts need 1-1/2 cups crumbs, 1/4 cup butter, 1/4 cup sugar. Too much butter leaves cookie crusts tasting like lard & cracker crusts hard. It's not necessary to reinvent the wheel just because you're going to post your recipe. No idea what the 1/4 tsp cocoa was for...I've never seen 1/4 tsp of anything called for in a recipe. Why bother? The eggs, sour cream, cream cheese is all a normal cheesecake recipe...so, it's either the 3/4 cup beer puts the liquidity over the top or its the water bath cooking method. (I didn't immerse my springform by the way, a pan of water underneath in an oven would be sufficient in a recipe that NEEDS moisture, UNLIKE this one.) Finally, 90 minutes on 350, I take it out as the perimeter is starting to pull & crust, center looks iffy. (Left in the oven, turned off, door ajar for another hour.) & oh surprise, surprise crust is soggy, cake completely raw. I'm so mad at myself because I fell for all the hocus pocus thinking it might be interesting b
Was this review helpful? [ YES ]
128 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

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