jenonymous Recipe Reviews (Pg. 1) - Allrecipes.com (10627333)

Apple Streusel Muffins

Reviewed: Dec. 10, 2011

Yum! Took the advice of many reviewers, added lemon peel and orange peel, extra apple, brown sugar in part. The teenagers ate almost all of them before I could get to them. Thanks for the great recipe!

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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Sep. 15, 2011

I made this for a dear friend's birthday supper. I was quite skeptical about the pumpkin butter, but it was a hit! My kids are squabbling about who is taking the leftovers for lunch to work (I hit a sale on pork chops, so I made nine). I could not find pumpkin puree at the grocery (apparently it's seasonal, or else no one cooks with it anymore), so I used pumpkin pie filling, omitted all the spices and sugar, and just used the apple juice. Also, because I wanted the breading to really stick, I dipped the chops in beaten egg. Yum, lots of thumbs up at my house. Thanks for making me look good!

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Penne with Chicken and Pesto

Reviewed: Aug. 6, 2011

Yum! The pesto I had to make first took much more effort than this--it was so easy! I used farfalle because it's what I had, and also had to use evaporated milk because I don't keep cream on hand, but that single substitution makes this a go-to meal--I have all the ingredients on hand all the time! Well done, and thanks for sharing!

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Baked Potato Soup

Reviewed: Jan. 6, 2011

My husband recalculated the recipe for 20 people and served it to the teenagers in the youth group of our church. There weren't any leftovers. Yummy recipe!

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Cider Vinegar Chicken

Reviewed: Dec. 21, 2010

It smelled good at the end of the baking time, but the vinegar was too strong for everyone in the family.

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Apple Pie

Reviewed: Oct. 14, 2010

I think the apples you use can make or break this recipe. I made it with Jonamacs, and it doesn't seem very flavorful. And the texture is a little mushy. I'm going to try it again in a few weeks with Jazz, if I can still find them. So my pie turned out...nice, pleasant, but forgettable. But I don't think it's the fault of the recipe. I learned my lesson about trusting what the sign at the grocery tells me is a good cooking apple.

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Best Ever Pie Crust

Reviewed: Oct. 14, 2010

I confess I have never made pie crust before. But I make scones, so I understand not overworking the dough, etc. I thought I would try this crust. It seems similar to the one my mother made when I was a kid. I thought it was a lot of shortening, but I used it. I used self-rising flour, so I left out the salt. I did add about 1/4 cup more flour as I worked in the shortening, and I used ice water, only adding as much as it took to hold it all together, which was nearly 1/2 cup. I chilled it 15 min in freezer, then 15 in fridge. The first half was sticky and a little hard to handle. The second half, that extra five minutes in the fridge made it very easy. I made apple pie filling, which would have been excellent with different apples (Jonamac doesn't have enough flavor and the texture is mushy). Bottom line: the crust was the best part of my pie. I had good luck with this recipe. Thanks!

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English Royalty Chocolate Chip Scones

Reviewed: Sep. 24, 2010

Yum! LOVE them! I use self-rising flour usually, so I don't add salt or baking powder, and they taste and rise just fine. I increased the butter to 8 T, and didn't have orange juice so I used milk, and they still taste fabulous. My children, who have never liked scones before, now squabble over these.

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No Bake Chocolate Oat Bars

Reviewed: Sep. 24, 2010

We loved them! They taste good, they aren't enormously unhealthy, and there aren't a million ingredients! I used the whole cup of butter and just gave the oatmeal some extra time heating to help absorb it, and I think it did keep the dough from falling apart. Next time I'm adding chopped pecans to the oat mix!

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Easy Garlic Broiled Chicken

Reviewed: Mar. 12, 2010

Thanks for a winner! Everyone thought it was an excellent way to cook chicken!

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Cookie Balls

Reviewed: Mar. 12, 2010

I made these for the church potluck. I made a double batch, one chocolate and one peanut butter. There was not a single one left. One guy told my husband, "hey, you have to try one of these--they're the best thing here!" My teens loved how easy they were to make. They already have the recipe memorized. Thanks for a winner. One thing I did notice, chilling the cookies before dipping them in melted chocolate yielded some cracks as the temperatures equalized. But no one complained!

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Roasted Garlic Potato Soup

Reviewed: Jan. 2, 2010

Really good stuff! My children asked me to make it again. The only thing I am going to change is the blender. I'm just going to mash it with a potato masher instead. The puree from the blender made us all think of mashed potatoes that had too much liquid it them. I guess we prefer something with more texture.

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Cheese Biscuits I

Reviewed: Nov. 10, 2009

This is a standard with fried ham or Autumn Spiced Ham Steaks and applesauce. There are never any leftovers. I use my small cookie scoop to make bite-sized biscuits, and make them on my pizza stone. It's an incredibly easy quick bread for dinner, and the results are just as good cold for breakfast (if they last that long) as they were hot for dinner.

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Apple Butter Pork Loin

Reviewed: Apr. 24, 2009

We loved it. I got a pork roast on sale, and after reading the reviews of this recipe decided to use it here rather than pulled pork--again. Made it as directed, no changes, and was very satisfied. No leftovers, and several "please make it again"s from the picky eaters.

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Butter Beef

Reviewed: Apr. 24, 2009

I liked it--mostly because it tastes like my mother's pot roast, which is comfort food. I used 2 packets of soup mix instead of one, and thickened the juices at the end with flour/water, but the family liked it best as sandwiches the next day--with the thickened sauce, when it was cold it stuck together really well. I'd like to add something to it, but I don't quite know what. My husband found the taste a little dull.

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West African Chicken Stew

Reviewed: Mar. 11, 2009

I too was happy to find this recipe. Long-time friends of ours were missionaries in Cameroon (I think), and served African stew to us one Friday evening. My husband loved it! That was many years ago, and he says this version doesn't quite match his memory, but he liked it anyway. Not sure what's different--I remember discovering the peanut butter, but I was more fascinated by the bananas with mayonnaise and chopped peanuts that were served as a side dish. It totally distracted me. Anyway, we love this dish, and I'm taking it tonight to the church potluck, where other former African missionaries and a few African exchange students will be eating. Wish me luck!

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Honey Baked Chicken II

Reviewed: Jan. 31, 2009

Wow! My entire family liked this recipe. That's pretty rare. I had to modify the cooking because I didn't have an hour and a quarter to bake it. So I used boneless skinless chicken breasts, seared them and then fried them to almost done in a skillet, poured on the sauce, and simmered them covered for about 20 minutes. That was probably a little too long, the sauce nearly caramelized, but it was oh!so-good! I did make a couple sauce substitutions, as well: garlic salt instead of plain, and spicy brown mustard instead of yellow. Thank you, Gretchen, for sharing this. It got an enthusiastic "Make this again!"

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Heavenly Potatoes and Ham

Reviewed: Jan. 17, 2009

Three of the five of us thought it was fabulous, but the other two thought it was okay. I made it exactly as stated, and it overflowed my 9x13 casserole and made a lot of smoke. (This could have swayed one voter, who is rather sensitive to odors.) The one thing I didn't do was top the breadcrumbs with melted butter, but I don't think it really made a difference to the taste. I liked it, I'll make it again for potluck suppers, but I'll definitely use fewer potatoes.

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Chicken Rotini Stovetop Casserole

Reviewed: Jan. 3, 2009

Pretty good! I didn't have peppers, so I used onions and frozen broccoli/ cauliflower, sauteing the onions with the chicken and then tossing in the frozen vegetables at the end (put a lid on it, they steamed nicely and even caramelized a little--and they could also be added to the pasta at the end of the boiling, two birds with one stone). My half-and-half separated as soon as it heated, so I ended up thickening the sauce with a little flour/water before pouring it over. Though it wasn't creamy, it tasted fine. I added minced garlic in with the herbs, and the sauce didn't look pretty but it smelled heavenly. Then our dinner guest was a little late, so I put it in the oven topped with mozzarella to stay hot. Everyone liked it, most people had seconds, though if I make it again I'm going to add a lot more seasoning.

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Mozechilli Casserole

Reviewed: Jan. 1, 2009

I thought I made this up, just using stuff I had on hand when I hadn't made it to the grocery in three weeks, but I found this when I searched the ingredients. We were really surprised at how well this turned out, all things considered, and even the leftovers were eaten (which rarely happens in our house). This dish definitely goes into the rotation!

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