Janice Recipe Reviews (Pg. 1) - Allrecipes.com (10606374)

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Janice

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Sourdough Starter

Reviewed: May 2, 2010
I tried to create a starter without using yeast for months with poor results. I used this recipe and made great sourdoughs for a year! You must let this starter sit for a minimum of 2-3 days before you use it. I was able to reduce the volume of this starter and make it a bit firmer by eventually using about 1/4 cup starter and feeding it with 1/4 cup warm water and 3/4 cup flour. (I use about 1 - 1 1/2 cups starter for my bread.) If it ever started acting less active, I just threw in a pinch of rye flour and that did the trick.
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Mom's Beef and Beer

Reviewed: Nov. 21, 2009
The flavor was excellent, and very simple to make. It would stick less if you added a roux after the meat has simmered for at least an hour. I used garlic powder since I didn't have fresh. I love the flavor of rosemary, but it can easily over-power. So, I used a sprig of fresh rosemary while cooking, but removed it before serving. As there is nothing to this but meat, onions and gravy, I served it over egg noodles.
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2 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Dec. 21, 2008
I had no time for marinating, so I just browned the tenderloin in my dutch oven, threw in the marinade and baked in the oven for about 40 min. The flavor was really yummy. I can only imagine how much more yummy it would have been if I had had the time to marinate it. I was a little skeptical about how well the sauce would go with the semi-sweet/salty pork, but it was a wonderful compliment! I hate using mustard powder, so I tried what another reviewer did - I used some spicy brown mustard, a little dijon, and a spoonful of horseradish. WOW! I couldn't get enough of it. Thanks for a great recipe.
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French Country Bread

Reviewed: Dec. 21, 2008
I love making bread with a starter - it adds a much deeper flavor. The first time I made this bread, I found it to be a little flat and one dimensional in flavor. The second time I made it I used an overnight starter, but replenished it with 1/2 cup water and 3/4 cup flour in the morning, and then left it out about 3 more hours. I also only used 1 tsp. of yeast instead of 2. This caused the rise time to be a bit longer. (2 hours on the first rise and about 1 hr 15 min. for the second.) It's a little more time consuming, but the starter and the longer rises is where the more complex flavor comes from. I also upped the salt to 1 Tbsp. sea salt and used a stone ground whole wheat flour from my health food store. (The kind you have to store in the freezer.) The bread came out delicious. My husband loves it. For those who want a crisper crust try steaming your ovens in the first few minutes of baking.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 2, 2008
This recipe is so yummy. I've taken the advice of other reviewers and used Jimmy Dean Sage Sausage. I always use fresh herbs for holiday cooking. The addition of fresh sage with the sage sausage was a little much though. Next time I'll do one or the other. I staled my own sourdough bread cubes, and I have to say I prefer french bread for this stuffing as there are already so many strong flavors in it. I left out the liver because I don't like it, and even though I only put in a little bit of the rosemary, I'll leave it out next year. I just don't like it. I used a Honey Crisp apple because it would not get mushy. I didn't stuff the bird and so used a lot more broth than the recipe calls for. Also, next year I will try to add an egg to help with binding. The only real mistake I made this year was I followed the advice of another reviewer and put everything together except for the broth the day before and then added the butter and broth just before cooking. My bread cubes got soft just sitting in the fridge with the other ingredients. If you need to make this ahead of time, I recommend keeping the sausage mixture separate from the bread until you are ready to either stuff the bird or bake it in the oven. Great recipe and easy to alter to make it your own.
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Cauliflower and Carrot Casserole

Reviewed: Nov. 22, 2008
I just used a packet of hollandaise sauce for this recipe, and it came out good on the cauliflower, but I did not like the sauce with the carrots. Not a good combination. Other than that the recipe is a good one. I'm always looking for something new to do with cauliflower.
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Italian Sausage and Stuffing

Reviewed: Nov. 22, 2008
::::sigh:::: I love all of the ingredients in this recipe, but it didn't turn out well. It was definately missing something both taste-wise and color-wise. It looked terrible on the plate. Perhaps if some red pepper were added?
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Russian Black Bread

Reviewed: Nov. 15, 2008
This bread came out very yummy and with a moist crumb. I don't have a bread machine - I don't think I could give up the tactile feeling of making bread by hand. I made this using a sponge starter and so a lot of my amounts were different, but I adjusted the liquid to add the vinegar, molasses (no corn syrup), and oil. I didn't have coffee granules or fennel, but I think next time I will play around with adding some strong coffee and definately add the fennel. I believe that both will add another layer of flavor. I baked round loaves at 450F with the bread on the lowest rack possible, and I also steamed the oven. This gives it a very nice crust and helps keep the insides from drying out. Thanks for a fun rye recipe! Cont. 2/1/09 I've made this bread a couple more times with the strong coffee and the fennel. Both really added to the flavor of the bread. Also, I used high gluten bread flour which really helps keep the bread from being too dense. Now I'm going to try making it with a rye sourdough starter. Again, thanks for a fun recipe!
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Photo by Janice

Spooky Witches' Fingers

Reviewed: Oct. 26, 2008
Not only were these cookies delicious, but they were easy enough for my 4 year old to help make. We used almond slivers which gave a fun claw-like appearance. We also substituted raspberry jam instead of the red gel for the "blood". We will most likely make these every year. Thanks for a great recipe!
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Gingersnap Pear Tart

Reviewed: Oct. 20, 2008
This recipe was good, but as stated by other reviewers, the pear to cream cheese ratio was a little off. Next time I will make this in a tart pan, making the gingersnap crust fairly thin, and cutting the cheesecake part in half. Also, the pears did not need any more sugar, so I will cut that step out and maybe just lightly sprinkle with cinnamon - although I don't feel that it added much flavor-wise. I would have given this only 3 stars, but it really did taste wonderful despite the fact that the pears were more decoration than anything else.
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Tex-Mex Beef and Cheese Enchiladas

Reviewed: Oct. 20, 2008
I only had 1 pound of ground beef, and so was forced to cut the recipe in half, but there was still plenty of sauce. This got rave reviews at my house, and I will definately make it again. It takes a little extra time and effort to lightly fry the tortillas, but it is well worth it. Not only does it make them pliable, but it makes them taste freshly made - something that cannot be achieved with a quick microwave zap. And once you do it a few times you get very efficient. You just lay them out on paper towels and let them cool a bit before handling them. Thanks for a delicious and budget friendly recipe!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Oct. 18, 2008
I have made this bread several times. I've used the variations suggested by other reviewers and I've made it exactly as the recipe calls for. This recipe is great no matter what you do. I always do the one bowl method though - I use my stand mixer and cream the butter and sugar, then add the eggs one at a time, then the bananas, then the dry ingredients and finally the nuts. Depending on humidity and altitude and whether I use brown sugar or not the cooking time varies from 45-70 minutes. This bread makes a great gift if you have mini loaf pans. I always get rave reviews and requests for the recipe. This one is truly awesome and deserves more than 5 stars!!
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Easy Roasted Pork

Reviewed: Oct. 17, 2008
I was concerned about the amount of sugar in this recipe, but the reviews were so good I tried it anyway. WOW!!! It was unbearably sweet. The flavor infused through the whole roast. Normally a good thing, but my husband and I couldn't even eat it. I gave it 2 stars because my kids devoured it! Probably thinking I had somehow messed up and served dessert for dinner! Thanks for the recipe, but unfortunately too sweet for me.
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Pork Chops and Sauerkraut

Reviewed: Oct. 13, 2008
This recipe had really good flavor. I took another reviewers tip and used apple sauce and a little brown sugar instead of apple juice. The pork chops were good, but came out a little tough even though they were still a little pink in the middle. I think this recipe would work better with a thinner chop. Obviously the cooking time for the pork would have to be shorter too.
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Banana Chocolate Chip Dessert

Reviewed: Oct. 10, 2008
This recipe was good. I too did not have the jelly roll pan and so used a 9x13 instead. I don't know that I would make it again. I was expecting something more of a bar consistency, and this was more like a cake. It just made it a little too delicate for my family.
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Roasted Tomatillo and Garlic Salsa

Reviewed: Mar. 8, 2008
I normally love the flavor that roasting and charring gives, and love tomatillo salsa, so I was really excited to try this one. The first time I made it in the oven both roasting and then broiling. The flavor was good but 2 dimensional. I added some onion and what I thought was cumin but turned out to be coriander. OOPS! The second time I made it I used the cumin, and it was much better, but still not great. This salsa is really lacking something. It's almost like the carmelization from roasting ruined it rather than improved it.
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 10, 2008
This was fantastic and had a very authentic flavor. Even my husband's discriminating taste buds loved this one. I did take the advice of one reviewer and used about 1/4 cup ground cashews instead of cornstarch and it made all the difference. I also used heavy cream instead of half & half. Make extra because this makes great left overs!
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Caramel Apple Pork Chops

Reviewed: Feb. 10, 2008
I took the advice of one reviewer and marinated in apple juice and soy (2 to 1) but only for an hour, it's all the time I had. I will marinate for longer next time. I also used red apples and doubled the sauce and added a little apple juice to the sauce. I was really expecting these to be too sweet, but I have to say they were delicious! I'm saving this recipe and adding it to my regulars!
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Juicy Pork Chops

Reviewed: Nov. 15, 2007
These are a great base pork chop. You can do anything with them. I only marinated for about an hour and then accidently over-grilled them and they still came out juicy! I love a recipe that is idiot-proof!
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Hobo Dinner

Reviewed: Nov. 15, 2007
I followed the advice of some others reviewers and seasoned my ground beef. I also added green peppers and celery. The flavors were really good and it was super easy to make, but it really needed some gravy or sauce of some sort. I ended up making a quick brown gravy to go over it and it made a big difference.
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